improving the quality of life with grain

Archive for July, 2016

3 Awesome Rye Recipes for Summer

Rye is one of the healthiest grains on the planet offering a number of great benefits for the body such as aiding in digestion, weight control, and reducing the risks of high blood pressure and heart attacks. Rye may not be the first ingredient people think of when creating tasty recipes, but these recipes are sure to please even the toughest of critics.

Rye Berry Salad with Orange Vinaigrette   

This refreshing rye berry salad is a great addition to any summer cookout.

IngredientsWhole Grain Recipes

3 cups water

1 cup hot water

1 cup uncooked rye berries

3 tablespoons dried currants or raisins

¼ cup fresh parsley chopped

1 ½ cups finely chopped celery

¼ teaspoon black pepper

¾ teaspoon salt, divided

¼ cup finely chopped shallots

1 tablespoon fresh orange juice

1 tablespoon grated orange rind

2 tablespoons olive oil

2 teaspoons Champagne vinegar or white vinegar


  • Combine rye berries and 3 cups water in saucepan. Bring to a boil, cover, reduce heat, and simmer for 1 hour. Drain.
  • Mix 1 cup hot water and currants or raisins in small bowl and let stand for 30 minutes. Drain.
  • Combine currants or raisins, rye berries, parsley, celery, and ½ teaspoon of salt and pepper.
  • Combine shallots, ¼ teaspoon salt, juice, rind, and vinegar in a small bowl and stir well. Let it stand for 5 minutes. Stir in oil with a whisk. Pour shallot mix over rye mix and toss to coat.

See the full recipe here.

Violet Bakery Rye Brownies

Melissa Clark

Rye may not be the first ingredient you think of when baking brownies, but the rye flour in these moist brownies does an excellent job of enhancing the flavor of these chocolatey treats. The perfect ending to an outdoor BBQ,

IngredientsWhole Grain Recipes

11 tablespoons unsalted butter cut into ½-inch cubes

1 ½ cups whole grain rye flour

½ teaspoon baking powder

10 ½ ounces bittersweet chocolate, chopped

½ cup unsweetened Dutch-process cocoa powder

4 large eggs

1 cup granulated sugar

1 cup light brown sugar

1 teaspoon fine sea salt

1 tablespoon vanilla extract

1 teaspoon flaky sea salt (for sprinkling on top)


  • Heat oven to 350 degrees. Butter 9-by-13 baking pan.
  • Using double boiler melt the butter and chocolate, stir with heatproof rubber spatula. Let cool. If you don’t have a double boiler, set a metal bowl over a saucepan with 1 inch of simmer water, making sure bowl doesn’t touch the water.
  • In separate bowl whisk together rye flour, baking powder, cocoa, and sea salt.
  • Using electric mixer, beat eggs, brown and granulated sugars, and vanilla until light and fluffy. Beat in melted chocolate mixture until smooth. Beat in flour mixture.
  • Pour batter into the prepared pan and smooth the top. Sprinkle flaky sea salt on top.
  • Bake until brownies are mostly firm, but with a slight wobble in center, about 25 minutes. Cool completely and serve.

View the complete recipe here.

Dark Rye Bread


There’s nothing better than a warm loaf of bread. This easy rye bread recipe is made with a bread maker. Simple, delicious, and goes great with any meal.

IngredientsWhole Grain Recipes

1 1/8 cups water

1 ½ cups rye flour

2 tablespoons molasses

3 tablespoons packed brown sugar

1 tablespoon unsweetened cocoa power

1 tablespoon vegetable oil

1 teaspoon salt

¾ teaspoon caraway seed

2 cups all-purpose flour

2 teaspoons bread machine yeast


  • Place all ingredients in pan of bread machine. Follow recommendations of manufacturer.
  • Select basic cycle, and press start!

View the full recipe here.

Looking for more recipes? Check out these tasty whiskey glazes perfect for summer grilling!

Orange Manhattan

Christmas Burwell Manhattan

These are great…actually one of the house fav’s.

Here is what you will need

  • cocktail shaker
  • ice
  • dash of sweet vermouth
  • 1.5 oz bourbon whiskey
  • 1.5 oz Cointreau
  • dash orange bitters
  • dash maraschino cherry juice
  • 1 maraschino cherry, to garnish – well, make it 2

Mitch Morgan


The Mitch Morgan

-One shot of bourbon;

-One-half slice of cooked bacon;

-Combine ingredients, enjoy.

Yep.  That’s it.  The smoky bacon pairs wonderfully with the wood in the bourbon and makes a delicious garnish, and its fat cuts the bite of the alcohol with ease.  Put them together and you’ve found the perfect way to stay warm this winter.

The drink originates from Telluride, Colorado, specifically a BBQ and Bourbon joint called “Oak…The New Fat Alley.”  Telluride makes sense for this cocktails’ birthplace: know for cold, snow and mountains, the one-time silver mining camp has emerged as a destination ski resort town.  The Mitch Morgan speaks to the town’s hardscrabble roots (it’s easy to see a drink like this counting as breakfast for a miner) and it’s foodie/ski resort present.

One thing, however, is certain: The Mitch Morgan will warm your belly and put a smile on your face at the same time.  Time to stock up on ingredients before the snow cuts you off from the store.

Mint Julep

Mint julep

4 cups bourbon
2 bunches fresh spearmint
1 cup distilled water
1 cup granulated sugar
Powdered sugar

To prepare mint extract, remove about 40 small mint leaves. Wash and place in a small bowl. Cover with 3 ounces bourbon. Allow the leaves to soak for 15 minutes. Then gather the leaves in paper toweling. Thoroughly wring the mint over the bowl of whisky. Dip the bundle again and repeat the process several times.

To prepare simple syrup, mix 1 cup of granulated sugar and 1 cup of distilled water in a small saucepan. Heat to dissolve sugar. Stir constantly so the sugar does not burn. Set aside to cool.

To prepare mint julep mixture, pour 3 1/2 cups of bourbon into a large glass bowl or glass pitcher. Add 1 cup of the simple syrup to the bourbon.

Now begin adding the mint extract 1 tablespoon at a time to the julep mixture. Each batch of mint extract is different, so you must taste and smell after each tablespoon is added. You are looking for a soft mint aroma and taste-generally about 3 tablespoons. When you think it’s right, pour the whole mixture back into the empty liter bottle and refrigerate it for at least 24 hours to “marry” the flavors.

To serve the julep, fill each glass (preferably a silver mint julep cup) 1/2 full with shaved ice. Insert a spring of mint and then pack in more ice to about 1-inch over the top of the cup. Then, insert a straw that has been cut to 1-inch above the top of the cup so the nose is forced close to the mint when sipping the julep.

When frost forms on the cup, pour the refrigerated julep mixture over the ice and add a sprinkle of powdered sugar to the top of the ice.

Serve immediately.

Manhattan Italiano

Manhattan Italiano

2 ounces bourbon reserve
1/2 once Tuaca
1/2 ounce triple sec
6 dashes of Orange bitters
1/2 ounce of white sweet vermouth


Dark and Bloody Bourbon Mary

Bloody Mary

Dark and Bloody Bourbon Mary

1 teaspoon salt / pepper / paprika mix
2 ounces Kentucky Bourbon
2 large lemon wedges
1 tablespoon Bourbon Barrel Aged Worcestershire Sauce
1 can (6 ounces) campbell’s tomato juice

Blackberry Soda


Blackberry Soda

1.5 oz Ole Smokey Blackberry Moonshine
top off with soda water on ice

Rye Rocks

Rye Rocks

Locate your favorite whiskey glass
add ice
pour Rye


Bourbon Iced Tea

Rye Iced Tea
  • 3 cups fresh blackberries
  • 3/4 cup sugar
  • 2 tablespoons chopped fresh mint, plus mint sprigs for garnish
  • 6 good-quality black tea bags

Good-quality bourbon

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Bourbon Burger

Rye Burger

Burger Patties and Cheese:
30 ounces ground chuck (20 percent fat)
2 1/2 tablespoons bourbon (recommended: Bulleit brand)
1 1/2 tablespoons Worcestershire sauce
1 1/4 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 1/4 teaspoons table salt
30 grinds fresh black pepper
6 ounces Dubliner cheese (Kerrygold brand), thinly sliced and divided into 6 (1-ounce) servings

Sauteed Onions:
1 tablespoon olive oil
1 tablespoon unsalted butter (European style)
1 large Vidalia onion, halved (through the core) and thinly sliced (1/4-inch)
1/4 teaspoon table salt
8 grinds fresh black pepper
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 cup bourbon (recommended: Bulleit brand)

Brioche hamburger-sized buns, halved
3 tablespoons unsalted butter (European style), at room temperature

Rye Sour

Bourbon Sour

2 oz bourbon whiskey
1 oz lemon juice
1/2 tsp superfine sugar
1 slice orange
1 maraschino cherry

Bourbon on the Rocks


The Plan

Find a good bourbon
Select your favorite glass from your bar
Drop in a couple of cubes
Pour over ice



Classic Manhattan


3/4 oz sweet vermouth
2 1/2 oz bourbon whiskey
1 dash  bitters
1 maraschino cherry
1 twist orange peel

Combine the vermouth, bourbon whiskey, and bitters with 2 – 3 ice cubes in a mixing glass. Stir or shake gently so you won’t cloud the drink. Place the cherry in a chilled cocktail glass and strain the whiskey mixture over the cherry.

Perfect Manhattan


2 oz blended whiskey
1/2 oz sweet vermouth
1/2 oz dry vermouth
1 dash bitters

Shake with ice to chill, pour into a low ball cocktail glass, and garnish with a maraschino cherry.


Cara’s Feature


750 JB White
1 can Concentrated OJ (Do not add water)
1 can Concentrated Limeade or Lemonade (Do not add water)
1 jar Maraschino Cherries. (I use DK Michigan Cherry since I don’t care for the Cherries)
2 Ltr Lemon-Lime Soda

Blend all ingredients together-place in freezer minimum 24 hrs.

**Once you remove from freezer, stir mixture from the bottom. Slight separation may have occurred during the freezing**