Mountain Mamas Cookbook

Mo untain Mamas

Mountain Mamas Cookbook Del i c i ous, q ual i ty food you c an recreate at h o m e!

Thank you to everyone who came to support our team at our pop-ups and followed along on our culinary journey!

-From the

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Mountain Mama’s

Table of Contents Honey Lemon Iced Tea.................................................................................................................. 3, 4 Root Beer Floats............................................................................................................................ 5, 6 Pretzels and Beer Cheese............................................................................................................. 7, 8 Bar Pizza......................................................................................................................................... 9-12 Honey Sriracha Chicken Wings................................................................................................... 13, 14 Barbecue Chicken Wings.............................................................................................................. 15, 16 Nachos............................................................................................................................................ 17-20 Macaroni and Cheese................................................................................................................... 21, 22 Smash Burger................................................................................................................................. 23-26

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Honey Lemon Iced Tea Beverage 3

Black Tea, Honey, Fresh Squeezed Lemon Juice Yield: 100 servings about 8 oz

Ingredients ·Black Tea ·Honey ·Lemon Juice ·Water

3 cups 4 ½ quart 60 ea 24 quarts

Directions Honey Lemon Iced Tea

Assembly

Bring water to a boil and reduce to simmer

Fill cup with ice and tea

Add tea leaves and allow to steep Add honey and lemon juice Strain tea and chill

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Rootbeer Float Beverage 5

Root Beer, Vanilla Ice Cream Yield: 100 servings about 5 oz

Ingredients Root Beer ·Root Beer Tea ·Water ·Sparkling Water ·Brown Sugar ·Molasses

3.5 gal 9 oz 7 quarts 7 quarts 5¼c 1¾c

Ice Cream ·Heavy Cream ·Whole Milk ·Vanilla Extract ·Sugar

2 gal 200 oz 400 oz 3.24 oz 200 oz

Directions Rootbeer

Ice Cream

Combine tea and water in a saucepan and bring to a boil over high heat.

Scale the ingredients

Remove from heat, cover, and let steep for two hours.

Heat Mixture to 180 degrees

Strain into a second pot, add sparkling water, sugar, and molasses, whisk until sugar and molasses is dissolved.

Combine all ingredients in a pot Cool Freeze in an ice cream machine Hold in freezer

Chill and serve.

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Pretzels and Beer Cheese Appetizer 7

Soft Pretzel, Sea Salt, Creamy Beer Cheese Yield: 120 servings about 2 oz

Ingredients Pretzels ·Milk ·Instant Yeast ·Brown Sugar ·All-Purpose Flour ·Butter ·Salt ·Baking Soda ·Water

120 ea 10 c 7 ½ TBSP 15 oz 22 ½ c 10 oz 3 ¼ TBSP 2c 16 c

Beer Cheese ·Bechamel ·Garlic Cloves, Grated ·Beer ·Dijon Mustard ·Heavy Cream ·Cheddar Cheese

4c 8c 4 ea 1 btl 4 TBSP 1c 2#

Directions Pretzels Warm the milk in a saucepan until it reaches 110 degrees, pour into a medium bowl, add the yeast, and let sit for 2 minutes.

Dissolve the baking soda into 3 cups of warm water in a saucepan and bring to a boil.

Add the brown sugar and 6.5 cups of flour with a wooden spoon.

Drop each pretzel into the water one by one for 30 seconds, place onto a greased baking sheet, brush with egg wash, and sprinkle salt over the pretzels.

Dice 6 oz butter and soften, add to the mixture.

Bake until golden brown, 10-12 minutes.

Add the remaining flour and 2 T salt.

Place pretzels onto a wire rack.

Turn the dough out onto a lightly floured surface and knead for about 5 minutes, adding more flour if needed.

Melt the remaining butter in a saucepan, and brush over the warm pretzels and serve.

Place into a lightly greased bowl, cover with plastic wrap, and let rise for 1 hour or until doubled in size.

Preheat oven to 450 degrees.

Beer Cheese Heat mornay over medium heat in a saucepan.

Add beer, garlic, mustard, and cream, heat thoroughly.

Punch the dough to deflate and turn out onto a lightly floured surface. Divide the dough into 72, 2 oz pieces.

Roll out into even-sized ropes about ½-1 inch tall.

Fold into pretzel shapes.

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Bar Pizza Entrée 9

Crispy Bar Pizza with Marinara Sauce, Cheddar and Mozzarella Cheese, and Finished with an Herb Butter Yield: 100 servings about 4 oz

Ingredients Pizza Dough ·Instant Yeast ·Salt ·All-Purpose Flour ·Lukewarm Water ·Baking Powder ·Olive Oil

12# 6 tsp 2 tsp 8c 2 2/3 c 4 tsp 12 TBSP

Cheese Mixture ·Cheddar Cheese ·Mozzarella Cheese

3.2 # .8 #

Pizza Sauce ·Olive Oil ·Garlic, minced ·Crushed Tomatoes ·Tomato Paste ·Sugar ·Salt ·Dried Basil ·Dried Oregano ·Black Pepper ·Crushed Red Pepper

10 ½ c 7 TBSP 4 ea #10 can 21 oz 1 ¾ TBSP 2 ½ tsp 3 ½ tsp 1 ¾ tsp As Needed As Needed

Herb Butter ·Butter ·Oregano, chopped ·Parsley, chopped

½# 1 bn 1 bn

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Bar Pizza Entrée 11

Crispy Bar Pizza with Marinara Sauce, Cheddar and Mozzarella Cheese, and Finished with an Herb Butter Yield: 100 servings about 4 oz

Directions Pizza Sauce

Herb Butter

Add the olive oil and garlic to a sauce pot and cook over medium heat for 1-2 minutes, or just until the garlic is soft and fragrant.

In a small saucepan, melt butter. Add herbs and hold warm so that it stays melted.

Add the crushed tomatoes, tomato paste, sugar, salt, basil, oregano, some freshly cracked pepper, and a pinch of red pepper flakes. Stir to combine.

Assembly

Cover the pot, allow the pot to come to a simmer, then reduce the heat to low, and let simmer for 15 to 30 minutes.

Roll out pizza dough as thin as possible, dock with a fork.

Preheat pizza oven to 700 degrees.

Top with 6 oz of pizza sauce and a handful of cheese.

Pizza Dough Combine yeast and water in mixer. Add flour and remaining ingredients to the water/yeast, mixing to make a cohesive, somewhat sticky dough. The dough should only be mildly sticky and easy to work with.

Bake until golden brown and crispy, brush with herb butter, serve.

Divide dough into balls according to yield on recipe. Place on a lightly floured parchment. Let dough rest for 30 minutes, covered.

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Honey Sriracha Chicken Wings Entrée

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Grilled Bone-In Chicken Wings, Smooth Honey Sriracha Glaze, Carrots, Celery, Ranch Dressing Yield: 60 servings about 5 each

Ingredients Buttermilk Ranch Dipping Sauce ·Mayonnaise ·Sour Cream ·Buttermilk ·Fresh Dill ·Sugar ·Garlic Powder ·Onion Powder ·Paprika ·Salt ·Pepper

3c 3c 1½c 1½c ½c 6 TBSP 3 tsp 3 tsp 1 ½ tsp 1 ½ tsp 1 ½ tsp

Honey Sriracha Glaze ·Honey ·Sriracha ·Rice Vinegar ·Sesame Oil

3c 3c 3c 1½c 2 ¼ tsp

Chicken Wings ·White Vinegar ·Crushed Red Pepper ·Salt ·Sugar ·Water ·White Pepper ·Black Pepper

12# 1c 1c 2c 1 1/3 c 24 c 8 TBSP 8 TBSP

Directions Chicken Wings

Assembly

Combine all ingredients and brine for 48 hours.

Preheat oven to 400 degrees.

Honey Sriracha Glaze

Place chicken wings in a hotel pan and wrap with plastic wrap and tin foil.

Combine all ingredients and hold warm for service.

Buttermilk Ranch Dipping Sauce Combine all ingredients and chill.

Place in the oven and steam until wings reach 165 degrees.

Remove from the oven and cool.

For service, grill each wing to reheat and toss in glaze, serve with sesame seeds, scallions and carrot/celery sticks.

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Barbecue Chicken Wings Entrée

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Grilled Bone-In Chicken Wings, Smooth Barbecue Sauce, Carrots, Celery, Ranch Dressing Yield: 60 servings about 5 each

Ingredients Buttermilk Ranch Dipping Sauce ·Mayonnaise ·Sour Cream ·Buttermilk ·Fresh Dill ·Sugar ·Garlic Powder ·Onion Powder ·Paprika ·Salt ·Pepper

3c 3c 1½c 1½c ½c 6 TBSP 3 tsp 3 tsp 1 ½ tsp 1 ½ tsp 1 ½ tsp

Directions Chicken Wings Combine all ingredients and brine for 48 hours.

Barbecue Sauce Combine all ingredients in a medium saucepan.

Bring to a boil and then blend with an immersion blender.

Hold warm for service.

Buttermilk Ranch Dipping Sauce

Chicken Wings ·White Vinegar ·Crushed Red Pepper ·Salt ·Sugar ·Water · White Pepper · Black Pepper

12# 1c 1c 2c 1 1/3 c 24 c 8 TBSP 8 TBSP

Barbecue Sauce ·Whole Peeled Tomatoes ·Red Wine Vinegar ·Brown Sugar ·Liquid Smoke ·Garlic Powder ·Onion Powder ·Paprika ·Ground Mustard ·Salt and Pepper

10 ½ c #10 can 1½c 1½c 3 tsp 2 TBSP 2 TBSP 2 TBSP 2 TBSP As Needed

Assembly Preheat oven to 400 degrees.

Place chicken wings in a hotel pan and wrap with plastic wrap and tin foil.

Place in the oven and steam until wings reach 165 degrees.

Remove from the oven and cool.

For service, grill each wing to reheat and toss in sauce, serve with carrot/celery sticks.

Combine all ingredients and chill.

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Nachos Entrée 17

Crispy Corn Tortilla Chips, Queso, Black Beans, Onions, Tomatoes, Green Bell Pepper, Pickled Jalapenos, Sour Cream Yield: 60 servings about 6 oz

Ingredients Tortilla Chips ·Masa Harina ·Hot Water ·Salt

9# 9#c 6½ c 4 tsp

Queso ·Bechamel ·Roma Tomatoes, diced ·Onion, diced ·Heavy Cream ·Salt ·Cumin ·Paprika ·Cayenne

12 c 5c 3 ea 1 ea 2 TBSP 2 tsp 2 tsp 1 tsp 1 tsp

Pickled Jalapenos ·Jalapenos, sliced ·Garlic Cloves, crushed ·White Vinegar ·Water ·Sugar ·Salt

5c 1# 2 ea 1c 1c ¼c 2 TBSP

Nachos ·Black Beans ·Tomatoes, diced ·Onions, diced ·Green Bell Pepper, diced ·Sour Cream

16 ea 1# 3 ea 3 ea 3 ea 3 pts

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Nachos Entrée 19

Crispy Corn Tortilla Chips, Queso, Black Beans, Onions, Tomatoes, Green Bell Pepper, Pickled Jalapenos, Sour Cream Yield: 60 servings about 6 oz

Directions Tortilla Chips

Queso Sauce

In a large mixing bowl, briefly whisk together masa harina and salt. Gradually add 1 1/2 cups hot water and stir the mixture with a wooden spoon or silicone spatula until an evenly mixed dough begins to form. Use your hands to knead the dough for 2-3 minutes in the mixing bowl until it is smooth and forms a cohesive ball. The dough’s texture should feel springy and firm, like PlayDoh. If the dough feels too wet and is sticking to your hands, add in a few extra tablespoons of flour. If it feels too dry and crackly, add in an extra tablespoon or two of hot water.

Combine all the ingredients in a medium saucepan over medium heat, whisk until smooth.

Cover the bowl with a damp kitchen towel and let the dough rest for 10 minutes.

Use a spoon or a medium ice cream scoop to portion the dough into a 2-tablespoon ball, then use your hands to roll the ball until it is nice and round.

Place the dough ball between two pieces of plastic in a tortilla press. Then gently press the dough ball until it forms a 4- to 5-inch tortilla.

Heat a non-stick skillet over medium-high heat.

Once the pan is nice and hot, gently peel the tortilla away from the plastic wrap and lay the tortilla flat in the skillet. Cook the tortilla for about 40-60 seconds per side, flipping it once speckled brown spots begin to appear on the bottom of the tortilla.

When it comes to a boil, reduce heat to low and simmer for 10 minutes, stirring often.

Remove from heat and cool in the blast chiller.

Store refrigerated in a covered container.

Pickled Jalapenos In a medium saucepan combine the garlic, water, vinegar, sugar, and salt.

Heat to a boil, stirring to dissolve the sugar and salt. Once at a boil, add the sliced jalapeños pressing them so they are submerged. Remove the pot from the heat and let it sit for 10 to 15 minutes, occasionally stirring and pressing the jalapeños into the brine.

Assembly Place freshly fried tortilla chips on a plate.

Top with queso sauce, beans, onions, tomatoes, sour cream, and pickled jalapenos.

Cut the tortillas into 6 wedges and fry until crispy.

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Macaroni and Cheese Entrée 21

Elbow Macaroni, Creamy Cheese Sauce, Seasoned Breadcrumbs Yield: 100 servings about 6 oz

Ingredients Mornay Sauce ·Flour ·Milk, warmed ·Cloves ·Onions, peeled ·Bay leaf ·Nutmeg ·Grated cheddar ·Butter

1.5 gal 2.5 cup 1.5 gal 10 whole 1 ea 2 ea 1 tsp 1lb 1 lb

Elbow Macaroni ·Mac and Cheese Sauce ·Mornay Sauce ·Gouda ·Salt ·Panko ·Onion powder

10 lbs 1.5 gal 1.5 gal 2 lbs TT 3 cups 1 tsp

Directions Mornay Sauce Make a white roux then add milk and bring to simmer Add the remaining ingredients

Mac and Cheese Sauce Strain mornay sauce and thicken it with gouda

Elbow Macaroni Bring water to boil and cook pasta until al dente Drain pasta and incorporate into the sauce mixture

Assembly Preheat Salamander Put mac and cheese in a bowl and top with seasoned panko Place it in salamander until panko is nice and golden

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Smash Burger Entrée 23

Sesame Bun, Juicy Beef Patty, Cheddar Cheese, Pickles, Lettuce, Tomato, Onion, Ketchup, Hand-Cut Crispy Fries Yield: 40 servings about 6 oz

Ingredients Burger Buns ·Whole Milk ·Sugar, divided ·Instant Yeast ·All-Purpose Flour ·Salt ·Eggs ·Butter

40 ea 5c 1¼ c 10 tsp 22 ½ c 10 tsp 20 ea 2½ c

Sweet and Spicy Pickles ·Cucumbers ·Onions ·Salt ·Water ·White Vinegar ·Apple Cider Vinegar ·Sugar ·Mustard Seeds ·Turmeric ·Cloves ·Garlic Cloves, crushed

10 c 3# 2c ½c 6c 3c 1½c 3½c 2 TBSP ½ tsp 4 ea 5 ea

Smash Burgers ·Ground Beef ·Onions, sliced ·Tomatoes, sliced ·Iceberg Lettuce ·Cheddar Cheese, sliced ·Worcestershire sauce ·Med onions, brunoised ·Ground mustard

16 ea 4# 3 ea 3 ea 4c 2# ¼c 2 ea 3 TBSP

Ketchup ·Tomato Paste ·Honey ·White Vinegar ·Water ·Sugar ·Salt ·Onion Powder ·Garlic Powder

12 c 24 oz 1c 2c 1c 4 tsp 3 tsp 1 tsp ½ tsp

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Smash Burger Entrée 25

Sesame Bun, Juicy Beef Patty, Cheddar Cheese, Pickles, Lettuce, Tomato, Onion, Ketchup, Hand-Cut Crispy Fries Yield: 40 servings about 6 oz

Directions Burger Buns

Pickles

Heat up 2 cups of milk to about 110 degrees and add 2 tbsp sugar and 4 tsp of instant yeast. Give it a good stir and let it become frothy in a warm place for about 15 minutes

Combine first 4 ingredients in a non-reactive bowl, cover, and let sit for 2 hours.

Meanwhile combine 9 cups of all-purpose flour, 6 Tbsp sugar, and 4 tsp salt in the bowl of a stand mixer. Then make a well in the center with a spatula.

Pour the yeast mixture and 8 eggs into the flour and beat it slowly with the hook attachment. Then pick up the speed to high.

When no more patches of flour appear add in the sliced 1 cup of softened butter.

Continue to beat the dough for another 10 minutes until it’s formed its shape.

Ketchup Combine all the ingredients in a medium saucepan over medium heat, whisk until smooth.

When it comes to a boil, reduce heat to low and simmer for 20 minutes, stirring often.

Drain and rinse well, then set aside in a cambro.

Combine the vinegars, sugar, garlic, and spices in a medium saucepan over high heat.

Bring to a boil, reduce the heat to medium and add to the cucumbers and onions.

Let sit covered on the counter for 2-3 hours.

Cool in the blast chiller.

Assembly Mix Worcestershire sauce, diced onion and mustard powder into meat and form into 2.5 oz balls Griddle buns to golden brown and crispy.

Cook burgers on the flattop to get a good crust, about 1-2 minutes per side, top with cheddar cheese, and dome to melt.

Top with lettuce, tomato, pickles, and onion, serve.

Remove from heat and cover until cool.

Chill and store refrigerated in a covered container.

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Chef Team Max Smith, Kat Crow, Hannah Lerner, Molly Taylor, Zach Provencal, Ella Orbigo