HOME    |    SHARE YOUR TR STORY    |    MEET THE TR TEAM    |    TEMPLETONRYE.com

Archive for the ‘Recipes’ Category

Food ideas for your Boardwalk Empire viewing party

Friday, September 23rd, 2011

If you’re a fan of the HBO series “Boardwalk Empire” you know that booze and chow had major cameos throughout the first season. Now that you’ve got your Prohibition era libations in order, it’s time to focus on the culinary entertainment for your “Boardwalk Empire” viewing party.

When it came to entertaining in the 1920s, food dishes were simple yet classy, such as a perfectly chopped Caesar salad or dainty and delightful finger sandwiches. Below are a few ideas and recipes for some easy-to-prep, 1920s-inspired dishes to serve up on premiere night.

Americans had a sweet tooth and a well-developed sense of ordered creativity in the 1920s, which translated into fruit cocktails, pineapple upside-down cake and Jell-O molds. Try this no-hassle recipe for Easy Pineapple Upside-Down Cake via BettyCrocker.com.


Image via flickr kimberlykv

Finger sandwiches were very popular in the 1920s due to the invention of sliced bread. Try one (or all) of these five delicious finger sandwich recipes via myrecipes.com.


Image via flickr kattekrab

The Caesar salad was first created in 1924 by Italian-American restaurateur Caesar Cardini in Tijuana, Mexico. The salad became a family favorite and fashionable among celebrities, increasing the popularity of salads in general. With the basic ingredients of lettuce, parmesan and croutons, dressed with garlic, lemon, egg, olive oil and Worcestershire sauce, this dish is easy to prepare and a refreshing combo with your finger sandwiches. Impress your guests with this classic Caesar salad recipe by Lynn Lewis via allrecipes.com.


Image via flickr VirtualErn

Check out our exclusive Templeton Rye-inspired “Boardwalk Empire” viewing party kit here for more ideas and inspiration for Prohibition Era food, fashion and cocktails. Boardwalk Empire returns on Sunday, September 25 at 9 p.m. on HBO.

Cocktail recipes for your Boardwalk Empire viewing party

Wednesday, September 21st, 2011

To celebrate the season premiere of HBO’s “Boardwalk Empire” on Sunday, September 25, we created this exclusive Templeton Rye-inspired “Boardwalk Empire” viewing party guide, complete with all the essentials you need to plan and host your own 1920s-inspired get-together. Whether you’re dressing the part in your finest flapper or gangster attire, cooking up your favorite era-appropriate food, or serving up 1920s-inspired cocktails to keep your guests abuzz during the season premiere, we’ve got you covered.

No party is complete without a signature cocktail, and we all know that Nucky’s favorite spirit was rye whiskey, so we asked a few of our favorite mixologists to help us create three 1920s-inspired Templeton Rye cocktails for you to enjoy while watching the season premiere.


Hello, Holy Rollers!
Creator: Joshua Pearson, Head Bartender at Sepia
2 oz. Templeton Rye
¾ oz. Barolo Chinato
¾ oz. Dry White Port
½ oz. Lemon Juice
1 dash Angostura Bitters

Shake ingredients in cocktail shaker.
Strain into a cocktail glass.
Garnish with a lemon twist.



The Templeton Typewriter
Creator: Kris Von Dopek, Libations Program Manager at Duchamp Libations
2 oz. Templeton Rye
1 oz. Tawny Port
½ oz. Real Maple Syrup
3 Dashes Angostura Bitters

Build in a mixing glass and stir.
Strain over ice in an old fashioned glass.



The Nucky
Creator: Eric Hay, Wirtz Beverage Illinois
1 and ½ oz. Templeton Rye
1 oz. Cherry Herring Liqueur
½ oz. Luxardo Bitter Liqueur or Campari
¾ oz. Fresh Lemon Juice
¼oz. Fresh Orange Juice
1 Dash Angostura Bitters
Garnish: 2 Luxardo cherries skewered

Build all ingredients in a shaker tin, add ice and shake hard for 8-10 seconds.
Double strain into a double old fashioned glass with fresh ice.

Stay tuned for more “Boardwalk Empire” viewing party how-to tips, ideas and inspiration. Next up, era-appropriate food dishes to prep for your party.

Smokey Lamb Chops with Templeton Black Cherry Sauce

Friday, August 26th, 2011

Shelana Laing of Artemis Events Company in Des Moines, Iowa, sent us this recipe for her Iowa State Fair blue ribbon winning recipe for Smokey Lamb Chops with Templeton Black Cherry Sauce. We think her entrée sounds and looks delicious. Check out her recipe and cooking instructions below.

Smokey Lamb Chops with Templeton Black Cherry Sauce

Ingredients:
• 1 teaspoon olive oil
• 1 tablespoon minced shallot
• 5 cloves of garlic, minced
• 1/4 cup black cherry jelly
• 1 tablespoon honey
• 1 clove
• 1/4 teaspoon ground cardamom
• ½ jalapeno, seeded, diced
• 1/2 cup Templeton Rye Whiskey
• 6 lamb chops
• Sea salt and black pepper, to taste

Grilling Supplies:
• Charcoal Grill with Charcoal
• Lighter Fluid
• Matches
• Cherry Wood Chips

Directions:
1) Season lamb chops rubbing each side with olive oil and then with salt and pepper on both sides and<
let sit a room temperature for 30 minutes.
2) Soak a handful of wood chips in water for 30 minutes.
3) Heat oil in a small skillet over medium; add shallot and garlic. Cook until softened, stirring, about 2
minutes. Add jelly, honey, clove, cardamom, and jalapeno; whisk well to mix. Add Templeton; stir well.
4) Bring to a boil over high heat; reduce to a simmer and cook until reduced by half, stirring occasionally,
about 45 minutes. Keep warm on low heat.
5) Grilling the lamb chops on charcoal – there is an art in this. Start charcoal and allow burning for about
10-20 min, once charcoal is grayish, dividing it in half placing on each side of grill. Then drain the wood
chips and place on charcoal. Quickly place grate over charcoal, place lamb chops in the middle of the
grill. You are using indirect heat to cook the lamb chops and the cherry chips to enhance the smokey
cherry flavor. Cook 5 to 7 minutes per side, turning once.
6) Serve grilled lamb chops with warm sauce.

B.J. Hoffman’s winning Templeton Rye Barbeque Chicken recipe

Friday, August 20th, 2010

tr_bjhoffman4

We at Templeton Rye would like to congratulate B.J. Hoffman for winning the 2010 Iowa Farm Bureau Cookout Contest with his The Good Stuff Barbeque Chicken Thighs recipe. B.J. used Templeton Rye as a part of his winning recipe and as the theme for his presentation, including a custom Templeton Rye table that he build himself using 144 of our story coasters. We have to say B.J., we knew you would win. You can’t go wrong with The Good Stuff!

tr_bjhoffman2

tr_bjhoffan

tr_bjhoffman5

A neighborly TR recipe from North Carolina: Porch Rye

Friday, October 23rd, 2009

porch_rye

Ilina from Raleigh, North Carolina featured this Templeton Rye cocktail recipe on her blog Dirt & Noise a few weeks ago as part of her 5:00 Fridays cocktail series. Ilina’s recipe was inspired by a neighborhood tradition called “Brown Liquor Night,” and features a homemade basil simple syrup.

Many of us have outdoor fire pits or fireplaces so we engage in porch pyrotechnics on a regular basis. Brown Liquor Night just begs for some rocks glasses clinking fireside. So far the drinks flit between whiskey on the rocks or bourbon on the rocks. It’s high time to jazz things up a bit, no?

So for the gentlemen (and occasional gentle women who join the par-tay) here’s my contribution to Brown Liquor Night:

Porch Rye
1 ounce Templeton Rye
3 ounces ginger ale
2 teaspoons basil simple syrup (or a tish more if you like it sweeter like I do)

For the simple syrup:
Stir together 1 cup water, 1 cup sugar, 1 cup torn basil leaves in a saucepan over medium-high heat. Stir frequently and heat until sugar is dissolved. Strain into a container and chill about 30 minutes. This should keep up to a month in the fridge, but I bet you’ll use it up before then.

Mix all the ingredients together in a rocks glass filled with ice. Garnish with a basil leaf or two. If you are feeling particularly industrious, add basil leaves to an ice tray, fill with water and freeze. Voila, basil ice cubes! Go on and go all Martha Stewart on your friends.

Cheers Llina! I love the “Brown Liquor Night” – it sounds like something every neighborhood should start up! Drinking American whiskies straight up or mixed in cocktails is a growing trend as palates change and a quest for domestic products increases.

Nothing says I am a cocktail person more than ordering a rye whiskey cocktail. Rye whiskey offers the perfect combination of dry spicy notes that can stand up to the sweet, herbaceous or fruit juices you might be mixing it with. Making your own different syrups with local seasonal products is easy, just follow the 50/50 water to sugar ratio, steep your creation and strain. Don’t be intimidated.

Cheers,

Michael Killmer, Brand Manager

Feel free to embrace the “Classic Cocktails” at our Barkeep site and on our YouTube Channel.

TR Cocktail Tutorial: The First Lady

Monday, September 14th, 2009

Michael Killmer, Templeton Rye Brand Manager and Brand Ambassador for Chicago, demonstrates how to make a cocktail he created called The First Lady in honor of Michelle Obama.

Want to see more videos? Please visit our YouTube channel.

TR Cocktail Tutorial: The Shirley Templeton

Tuesday, August 18th, 2009

Michael Killmer, Templeton Rye Brand Manager and Brand Ambassador for Chicago, demonstrates how to make a Shirley Templeton.

Want to see more videos? Please visit our YouTube channel.

Chicago’s Green City Market Annual Chef’s BBQ in Lincoln Park

Friday, July 17th, 2009

green-city-market-2

The Green City Market is Chicago’s only year-round farmers’ market promoting local, sustainable farmers, producers and chefs. Last night I joined over 75 of Chicago’s most innovative chefs at the Green City Market Annual Chef’s BBQ in Lincoln Park. It was a celebration of all things local, from farm to plate.

The chefs shopped the market Wednesday morning, and then went back to their kitchens in a giant tailgate-like setup to create the freshest dishes in the city. Chef Rick Gresh from David Burke’s Prime House even included a little of The Good Stuff in his dish. All of his ingredients originated from less than a thousand miles from Chicago. He started with dry aged prime ribeye, topped with fingerling potatoes combined with Templeton Rye to make a warm potato salad. It was amazing!

While the chefs were busy firing up the grills, I was busy with 3 of the top mixologists in Chicago batching cocktails. BOKA’s Dan De Oliveira and Sepia’s Josh Pearson and Peter Vestinos all volunteered to create special cocktails for TR, Death’s Door Spirits and Casa Noble Tequila. Josh from Sepia created a Templeton Rye cocktail called the R&R Smash, which included fresh-pitted cherries supplied by Pete from Seedling Fruits in South Haven, Michigan.

R&R Smash Templeton Rye:
Templeton Rye
pitted cherries
rosemary leaves
lemon balm leaves
lemon juice
simple syrup

green-city-market-1
BOKA’s Dan De Oliveira and Sepia’s Josh Pearson and Peter Vestinos making the R&R Smash cocktail

The event was a huge success and we made lots of new fans. Thanks to everyone who stopped by and said hello and who are embracing the “farm to table” movement.

Cheers,

Michael Killmer, Brand Manager

TR Cocktail Tutorial: The Templeton Press

Wednesday, June 24th, 2009

Templeton Rye Brand Manager and Brand Ambassador for Chicago Michael Killmer demonstrates how to make The Templeton Press.

Want to see more videos? Please visit our YouTube channel.

Scofflaw’s Den announces rye whiskey cocktail contest winners

Tuesday, June 23rd, 2009

Back in April, our blogger friends Marshall Fawley and SeanMike Whipkey announced a contest on Scofflaw’s Den that challenged their readers to create and submit spring-inspired rye whiskey cocktail recipes. Each submission was graded on a ten point scale for the following categories:

-Does the cocktail have a spring theme?
-Is it a rye whiskey base?
-Taste
-Color/Presentation
-Uniqueness

A big congratulations to to the winners, Craig, Jeff, and Gabe. See all three winning cocktail recipes here. We’d like to thank Marshall and SeanMike for creating the contest in our honor and for sharing The Good Stuff with their first place winner, Craig “Dr. Bamboo” Mrusek, who received a bottle of “Marshall’s Mountain Moonshine Bitters” and a bottle of Templeton Rye. Here’s his winning cocktail recipe.

Jetpack by Craig “Dr. Bamboo” Mrusek

1 oz Rye
1 oz Zubrowka Bison Grass vodka
.5 oz Schladerer Kirschwasser (I used Clear Creek)
.5 oz simple syrup
.5 oz lime juice
1 dash Fee’s Mint Bitters

Shake all with ice and strain into a chilled cocktail glass.

For more Templeton Rye recipes, be sure to check out the Barkeep page on our website.


© 2010 Templeton Rye Spirits, LLC. This blog is proudly powered by WordPress.