Culinary Recipes

Deviled Eggs with Pickled Mustard Seeds December 08 2016

courtesy of Taste: A Cook's Place

  • 1 TBL plus 3/4 tsp salt
  • 8 extra large eggs
  • 1/3 C mayo
  • 1 TBL pickled mustard seeds (see below), drained
  • 2 1/2 tsp Dijon mustard
  • 1 tsp Tabasco
  • smoked paprika

1. Bring a large saucepan of water and 1 TBL of salt to boil. Add eggs, lower heat and simmer for 7 minutes. Turn off the heat and let the eggs sit in the water for 5-6 minutes.

2.Peel the eggs under running water. Cut the eggs in half lengthwise, taking care to keep the white intact.Press the egg yolks through a fine mesh strainer. Add mayo, mustard seeds, mustard, Tabasco and remaining salt & mix until well-blended and creamy. Using a small spoon or a piping bag, evenly distribute the yolks back into the egg whites.

3. Sprinkle with paprika and serve.


Pickled Mustard Seeds

1/2 C mustard seeds

1 C Michigan Apple Pie 

1 TBL honey

1 dried chili

1 1/2 tsp salt

1. Add the seeds to a 1 pint canning jar with lid, or a heat-proof medium bowl.

2.Combine remaining ingredients in a small saucepan and bring the liquid to aboil. Remove from heat and pour over liquid over the mustard seeds and let cool to room temperature. Cover with lid or wrap and let sit for 2-3 hours until the seeds are saturated. Can refrigerate for up to several months.


Apple Cranberry Upsidedown Cornmeal Cake December 08 2016

courtesy of Taste: A Cook's Place

  • 1 C fresh or frozen cranberries (thawed if frozen)
  • 2 Golden Delicious apples (peeled, cored, sliced into 1/4" wedges)
  • .75 C packed light brown sugar
  • 2 TBL McClary Bros. Michigan Cranberry
  • 1.5 TBL cornstarch
  • 1 tsp orange zest
  • 1.25 C flour
  • .5 C fine ground yellow cornmeal
  • 2 tsp baking powder
  • .25 tsp baking soda
  • .5 tsp salt
  • 1 C sugar
  • .75 C buttermilk
  • 2 large eggs, whisked
  • 1 tsp. vanilla
  • 1 tsp almond extract
  • 10 TBL unsalted butter, melted; more for pan

Cream Topping:

  • 1 C heavy cream
  • 3 TBL sugar
  • 1 tsp vanialla
  • 1 TBL McClary Bros. Michigan Cranberry

1. Preheat oven to 350F. Lightly butter a 9 inch round cake pan. Line with parchment paper, butter paper, set aside

2. In a large bowl, toss together cranberries, apples, brown sugar, vinegar, cornstarch, and zest. Set aside

3. In another large bowl whisk flour, cornmeal, baking powder, baking soda, salt, and sugar. Set aside. In a medium bowl, whisk buttermilk, eggs vanilla, almond extract, and melted butter. Add wet ingredients to the dry ingredients and stir to combine with a rubber spatula.

4. Pour the apple/cran mixture in the bottom of the cake pan. Spread in an even layer making sure the cranberries are evenly distributed. Pour cake batter on top and smooth out.

5. Bake for 40-45 minutes or until a inserted toothpick comes out clean. Cool in pan for 15 minutes. Enjoy!

6. For Cream topping: Beat Cream, sugar, vanilla with a mixer until soft peaks form. Add vinegar. Invery cake and serve with whipped cream.


Chocolate Chip Beet Cookies November 03 2016

Recipe adapted from the Sweet-Tooth Life
  • ⅓ cup beet puree
  • ⅓ cup butter
  • ¼ cup brown sugar
  • ¼ cup honey
  • ½ teaspoon McClary Bros. Michigan Beet & Carrot Drinking Vinegar
  • ½ teaspoon pure vanilla extract
  • 1 1/4 cup all purpose flour
  • ½ Tablespoon baking powder
  • 2 Tablespoons cocoa powder
  • ½ cup dark chocolate chunks


  1. Preheat oven to 350.
  2. In a large bowl, whisk beet puree, coconut oil, brown sugar, honey, vinegar, and vanilla extract together. 
  3. Stir in flour, baking powder, and cocoa powder until just blended.
  4. Fold in the chocolate chunks.
  5. Using a roll dough into balls using a tablespoon or small cookie scoop.
  6. Bake for 9-10 minutes.

Saskatoon Chicken Salad November 03 2016

  • 4 to 5 chicken breast halves, grilled and cooled
  • 1.5 cups mayo
  • 1/2 cup MI Saskatoon Drinking Vinegar
  • 3 stalks celery (chopped)
  • 3 whole green onions (chopped)
  • 2.5 cups of red or green grapes (halved)
  • Fresh minced dill
  • salt, pepper, garlic powder to taste
  • 2 TBL of light brown sugar


Season chicken breast halves with salt pepper and garlic powder. Grill chicken. Allow to cool. Mix mayo, vinegar, salt, pepper, garlic powder and brown sugar. Add minced dill and gently mix.

Roughly chop the chicken to bite size pieces. Add chopped celery, green onions and grapes. Mix in the dressing until everything is well coated. Serve on kaiser rolls or pita bread.

Oktoberfest Stew October 25 2016

This tasty stew is perfect for a chilly afternoon. Adapted from a recipe on The Cozy Apron.
  • 1 tablespoon olive oil
  • 1 (14 ounce) package kielbasa sausage 
  • 1 1/2 onion, sliced thin
  • 1/2 head small cabbage, halved again, cored and thinly sliced
  • 2 cloves garlic, minced
  • 1 bottle of your favorite Oktoberfest lager
  • 2 russet potatoes, peeled and cubed to bite-size pieces
  • 2 cups hot vegetable stock
  • 1 1/2 tablespoons Detroit Fig Leaf Drinking Vinegar
  • salt & pepper to taste

Cook the sliced sausages in the oil until brown. Add onions, and allow to caramelize until golden brown. Add cabbage, stir to combine. Add garlic, stir to combine. Add salt and pepper to taste. Allow to cook for a few minutes, then add the Oktoberfest beer. Allow lager to reduce for about 3 minutes. Add potatoes and hot vegetable stock. Cover and let simmer for 30-40 minutes. Add in the vinegar just before serving, stir well and enjoy!



Gluten-Free Sugar Cookies September 09 2016

  • 1 cup of butter
  • .75 cup of sugar
  • 1.5 Tblsp of your favorite McClary Bros. Drinking Vinegar (We tried it with Saskatoon!)
  • 1/2 tsp vanilla
  • 2 cups of gluten free all-purpose flour (Or you can also use regular all purpose flour)
  • 1 tsp basking soda
  • (Optional: coarse or colored sugar)

Set over to 350 degrees. Line cookie sheet with parchment paper. Cream butter and sugar until fluffy, beat in vinegar and vanilla. Combine dry ingredients into a separate bowl. Slowly add dry to wet ingredients and blend until well combined (dough will be thick). Chill for about 15 minutes. Using a small cookie scoop or a tablespoon, roll dough into balls, set on parchment paper and press lightly. (Or is using sugar, roll dough into balls, press into sugar and place on parchment, sugar side up.) Bake for 10-12 minutes or until cookies are lightly golden brown on the edges. Cool completely before handling.




Sauteed Brussel Sprouts & Mushrooms September 07 2016

1 tablespoon of butter
1/4 cup diced onions
3/4 cup baby bella mushrooms
1 cup sliced brussel sprouts
1/4 cup McClary Bros. Detroit Fig Leaf Drinking Vinegar
Salt to taste

Melt butter add onions until translucent on medium heat. Add baby bella,sliced brussel sprouts, and fig leaf drinking vinegar. Cook for 10 minutes. Salt to taste. Served over grilled rib-eye steak.


Slow Cooker Chicken August 19 2016


Combine all in a slow cooker and cook on high for about 4 hours, or until the chicken is cooked through.

Apple Pie Bread Pudding August 03 2016

  • 1 lb bread
  • 2 cups heavy cream
  • 1 cup milk
  • ½ cup brown sugar
  • 1 tsp cinnamon
  • 5 eggs
  • 1 tsp vanilla
  • 1 (20 oz) can apple pie filling (or make your own)
  • 1 cup McClary Bros. Michigan Apple Pie 
  • Preheat oven to 350° F. Either spray with cooking spray or grease and flour a 9x13 baking dish. Cut or tear bread into 1-inch bite size pieces. Spread evenly into the baking dish. In a medium bowl, whisk together cream, milk, sugar, eggs, 1 cup drinking vinegar, cinnamon and vanilla. Pour mixture over bread cubes and let sit about 5 minutes. Spread apple pie filling over the top of the bread. Bake uncovered @ 350 degrees for 40 minutes then drizzle the remaining 1/4 cup of AP and bake an additional 10-15 minutes or until puffed and browned on top.

Chicken & Basil Noodles July 27 2016

Cook noodles according to package. In a wok using high heat, heat sesame oil. Add chicken and cook until golden brown. Add soy sauce, honey and vinegar and stir well, covering the chicken. Salt and pepper to taste. Cook on high heat until liquid thickens, about 6-10 minutes. Add rice noodles, toss well. Remove from heat. Mix in torn basil. Enjoy.

Smoothie Operator July 26 2016

  • 1 lb spinach
  • 2 oranges, peel cut off
  • 2 sliced apples
  • 1 medium pineapple
  • 1 c blueberries
  • 1 c mixed frozen strawberries/blackberries/raspberries
  • 1/2-1c almond milk (to desired texture)
  • 1/4 c McClary Bros. Drinking Vinegar (any flavor)
  • 1 stalk of celery
Combine first two ingredients in a blender and blend thoroughly. Add each ingredient, blended between each approx. 20-30 sec. Add almond milk and pulse until desired texture is achieved. Add vinegar before final blending. Serves 4.

Stuffed Avocados July 13 2016

Add oil, chickpeas and diced red pepper to pan and saute until golden brown. Add paprika, vinegar, salt and pepper. Mix well and continue to saute until liquid is evaporated. Take pan off heat and set aside. Slice each avocado in half and remove pits. Fill avocados with chickpea stuffing. Top with parsley and goat cheese. Enjoy! Also great with a little hot sauce drizzled on top.

Chimichurri Sauce July 06 2016

Adapted from Better Homes & Gardens recipe.
  • 1 cup firmly packed fresh cilantro leaves
  • 1 cup firmly packed fresh Italian (flat-leaf) parsley leaves
  • 1/4 cup McClary Bros. Lemon & Ginger Drinking Vinegar
  • 3 cloves garlic, rough chopped
  • 1 tbsp chopped shallots
  • 1/2 tsp kosher salt or salt
  • 1/2 tsp ground cumin
  • 1/2 tsp crushed red pepper
  • 1/4 cup olive oil

Combine cilantro, parsley, vinegar, garlic, shallots, salt, cumin,and the crushed red pepper. With processor or blender running, slowly add oil through opening in lid in a thin, steady stream until mixture is smooth. Use as a garnish for grilled steak, chicken, or shrimp!

Beet & Carrot Barbecue Sauce June 22 2016

Enjoy this sauce on smoked chicken or drizzle it on fresh, roasted corn-on-the-cob. You won't be disappointed.
Whisk ingredients until well combined.

Pineapple Ramen Slaw June 21 2016

  • 1 (16 oz) bag of coleslaw mix
  • 1 cup sunflower seeds
  • 1 cup sliced or slivered almonds
  • 2 packs of ramen (noodles only)
  • 4 stalks of green onions, sliced
  • 1 (15 oz) can of mandarin oranges (optional)
  • 1/3 cup avocado oil
  • 1/3 cup sugar
  • 1/2 cup McClary Bros. Pineapple & Fennel Seed Drinking Vinegar 

Combine all ingredients into a bowl and mix well. Cover and let mixture marry in the fridge for at least 2 hours.

Beet & Carrot Marinade June 17 2016

Place chicken into a bag. Whisk ingredients and pour over chicken breasts. Seal bag and marinade for a minimum of 2 hours. Grill.

Skirt Steak May 31 2016

Combine first 5 ingredients in a bowl and mix well. Place skirt steak and marinade into a plastic bag and let rest for up to 30 minutes. Once ready, grill steak until medium rare. Let rest 10 minutes before slicing. 

Place a few slices of steak in a corn tortilla, top with Spicy Fennel Slaw.



Spicy Fennel Slaw May 31 2016


Mix ingredients together, season with salt and pepper to taste and chill in refrigerator until ready to use. 

This slaw goes perfectly with our skirt steak taco recipe!





Rock n Pie Pork Ribs May 25 2016

A delicious rib recipe for your next summer BBQ. It's so simple to prepare you'll be using this for all your parties! 

Combine Rock n Rye and Apple Pie Drinking Vinegar in a large aluminum pan or container. Lay ribs meat side down and marinate for 24 hours. Grill or bake as desired.

Zesty Lemon Cucumber Salad May 20 2016

This refreshing summer salad comes from Ederique, our fabulous "Elixir Clerk." Quick and easy to prepare, it's sure to pair well with any dish!

Dice cucumber, red tomato and green onions before tossing all ingredients together. Transfer to a plate and drizzle with a balsamic glaze.

Apple Pie Vinaigrette January 27 2016

This dressing recipe is compliments of John and Amy at City Girls Soap.

Add all ingredients into a bottle or bowl. Whisk (or shake) until well combined. Drizzle over your salad.

John and Amy recommend this dressing in a spinach and goat cheese salad!

Zingy Cranberry Vinaigrette January 27 2016

This dressing recipe is from our friends, John and Amy, at City Girls Soap

Add all ingredients together, whisk (or shake if using a bottle) until very well combined. Drizzle over your favorite salad combination!


Basil Shrub Vinaigrette December 29 2015

Courtesy of Chef Michael Broom -The Pig & The Pint, Atlanta

Use this dressing on your favorite salad greens. Toss with grapefruit segments, watermelon chunks, nuts, cheese and heirloom tomatoes to make a light, but satisfying salad anytime.

  • 3 oz McClary Bros. Basil Drinking Vinegar
  • 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 2 tsp Dijon mustard
  • 1 tsp minced garlic
  • 1 cup extra virgin olive oil
  • 1 oz fresh basil

In a blender, add basil drinking vinegar, salt, black pepper, Dijon mustard and garlic. Combine on low speed. With the blender running, slowly drizzle in the olive oil to create an emulsion. (Add a few drops of water to thicken the dressing out if it becomes too thick.) Add the fresh basil. Pulse a few times to combine.


McClary Bros. Whole Grain Mustard* December 15 2015

Here's another one by Jess Caswell. This one is very tasty, believe me. A pretzel's best friend!

¼ cup – Yellow Mustard Seeds
¼ cup – Brown Mustard Seeds
½ cup – McClary Bros. Apple Pie Drinking Vinegar
¼ cup – Cider Beer
2 Tbsp – Brown Sugar
1 tsp – Kosher Salt

Mix mustard seeds, vinegar and beer into a non-reactive bowl.  Cover and let set for 24 hours at room temperature.  In a food processor, process the soaked mustard seed mixture, brown sugar and salt for about 5 minutes until thick.  The mustard will be grainy. Transfer to a jar and enjoy now.  Or, let the mustard mellow for about two weeks.  Taste it then and season as necessary.  Enjoy!

*adapted from The America's Test Kitchen DIY Cookbook by Editors at America's Test Kitchen