Hootenanny Concept Cookbook

Table of Contents

Starters

starters

Chili & Cinnamon Rolls

Dough Frosting

Ingredient Amount

Dough

AP Flour 2100g

Yeast 20g Milk 640g Salt 18g

Unsalted Butter #1 213g Egg, whole 250g Granulated Sugar 165g

Ganache Filling

Ingredient Amount

Unsalted Butter #2, melted 100g White Chocolate #1 50g

Ingredient Amount

Unsalted Butter #3, melted 340g White Chocolate #2 170g

Cream Cheese 530g

Powdered Sugar 270g Sour Cream 58g

Ingredient Amount

Light Brown Sugar 250g Cinnamon 25g

Instructions

1. In a large bowl add milk, butter #1, sugar, and salt bring to 120°F in the microwave, and add to stand-mixer bowl

2. Add 600g of flour, yeast, and eggs to the stand-mixer bowl and attach the dough hook and mix till combined

3. Add the rest of the flour a little at a time, and put on second speed for 3 minutes, The dough should come clean off the sides of the bowl if not add more flour.

4. Shape dough into a ball, then put in grease bowl, cover, and proof for 1 hour or doubled in size

5. Melt butter #2 and pour over white chocolate #1 in a small bowl and let sit for 5 min, then mix till homogenous with a rubber spatula

6. Mix brown sugar and cinnamon

7. The dough on a floured surface, roll out into a rectangle with ¼ inch thickness, make sure to have the same thickness throughout the entire dough

8. Brush dough with white chocolate ganache on the entire dough going and sprinkle filling over one-half of the ganache

9. Fold the dough over the top of the filling side

10. Using a pastry wheel, cut ½-inch wide strips

11. Once cut, start to twist the strips and place them on a greased parchment-lined sheet pan, cover, and let rest for 30 minutes

12. While resting preheat oven to 350°F

13. When they are finished resting, bake for 20 min or until golden brown

14. While the twists are in the oven gather the white chocolate, cream cheese, powdered sugar, and sour cream

15. Melt the chocolate and butter together, not overheating it, and mix till homogenous with a rubber spatula

16. Take the chill off the cream cheese by microwaving it in the microwave for 10-second intervals till soften

17. Once the cream cheese is softened, place in a stand mixer with a paddle attachment, and blend until smooth

18. Sift the powdered sugar and mix in with the cream cheese and mix well

19. Add the melted butter and white chocolate to the mixture; mix till just blended

20. Mix in the sour cream till just incorporated, and set aside

21. Take the cinnamon twist out of the oven and let cool

22. Once cooled put some of the frosting into a pastry bag and pipe on the frosting

corn fritters with spicy honey aioli

Corn Fritters

Ingredient

Amount

Whole Kernel Corn 12 cups

Milk 3/4 cup milk

Eggs, whole 6 each Scallions, sliced 3/4 cup Garlic, minced 3 cloves Cilantro, minced 6 T Onion, powder 3 T

Instructions

1. Turn on Fryer at 350°F

2. Place milk, eggs, and half of the corn in a Vitamix and puree until smooth.

3. Mix in other half of corn, scallions, garlic, cilantro, onion powder, cornmeal, salt, sugar, coriander, & black pepper

4. Sift the AP flour and baking powder

5. Fold in the flour mixture in a bowl into the corn mixture

6. Scoop batter with 1-ounce scoop and drop into hot oil and cook for about 5 minutes.

Ingredient

Amount

Cornmeal 1 ½ cup

Salt 2 ½ T Sugar 2 ½ T Coriander, ground 1 ½ t Black Pepper, ground 3 T AP Flour 3 cups Baking Powder 3 T

Spicy Honey Mayo

Ingredient

Amount

Mayo 3 cups

Sriracha Hot Sauce 3 T Honey 6 T

Instructions

1. Mix ingredients and chill

entrees

Reuben

Rye Bread

Ingredient

Amount

Active Yeast 28 grams

Water, 110-115° 680 grams

Vegetable Oil 200 grams

Dill Pickle Juice or Water 680 grams

Salt 36 grams

Granulated Sugar 80 grams

Instructions

Ingredient

Amount

Caraway Seeds 32 grams

Dill Seeds 32 grams

Dijon Mustard 60 grams

Potato Flour 184 grams

AP Flour 1800 grams

Medium Rye Flour 552 grams

1. Weigh out all the ingredients into a stand mixer bowl, liquids first, then dry ingredients. Mix with your hands until a clump forms and let rest for 20 minutes to let the flour absorb the liquid.

2. Place the mixing bowl on the stand mixer and attach a dough hook. Mix on second speed for 7 minutes until the dough becomes smooth, the dough should come off the sides of the bowl, if not add a bit more bread flour

3. Cut dough in half and place the doughs in a lightly greased bowls, cover them and let the dough rise till its puffy, about 1 hour

4. Punch the dough down, divide the dough into 941g pieces shaped into a log, and place into a lightly greased 9” x 5” loaf pan. Press into the edges of the pan and flatten the top

5. Loosely cover the dough with greased plastic wrap and let rise till the dough has come up above the pan 1’ to 1 ½ “, 1 to 1 ½ hours. Towards the end of the rise preheat the oven to 350°F

6. Bake bread for 20 minutes. Tent the bread with aluminum foil and bake for additional 20 minutes

7. Remove bread from oven and wait 5 minutes, then remove bread from pan and allow to cool completely, before slicing

Mayo 2.5 cups

Onion, minced 3/4 cup

Ketchup 1 ¼ cups

Sweet Pickle Relish 1 ¼ cups

Lemon Juice 1 T

Paprika 1 T

Kosher Salt To taste Black pepper 18 g

Sauerkraut 64 oz

Juniper Berries ¼ cup

Caraway seeds ¼ cup

Corned Beef

Ingredient (Brine) Amount

Water 1 gallon

Kosher Salt 2/3 cups

Pink Curing Salt, optional 5 t

Pickling Spice, from above 3 T

Brown Sugar ½ c Cinnamon, stick ½ each

Beef Brisket 5 lb.

Instructions

1. Add ingredients to a large pot and bring to a boil

2. Chill

3. Brine MOP

4. Place brisket in a large Cambro and fill with chilled brine. Meat might float so weigh down with plate

5. Place in refrigerator for 5-7 days

6. Cooking MOP

7. Rinse the brine off the brisket with cold water

8. Place brisket in a large pot and cover with water

9. Add 1 Tbsp. of the pickling spice, bring to a boil then simmer for 3-4 hr.

Ingredient (Pickling Spice) Amount

Allspice Berries, whole 1 T

Mustard Seed, whole 1 T

Coriander, whole 1 T

Red Pepper Flakes 1 T Black Peppercorns, whole 1 T Cloves, whole 2 t Bay Leaves, crumbled 6 large leaves Ginger, ground 2 t

Instructions

1. Toast allspice berries, mustard seeds, coriander, red pepper flakes, peppercorns, and cloves on a small frying pan on medium heat.

2. Remove from heat and place in a mortar, pestle, and crush, add crumbled bay leaves and ginger

pork tenderloin sliders

Hawaiian Rolls

Ingredient

Amount

Buttermilk 219 g

Butter, unsalted 110 g

Active Yeast 13 g

Pineapple juice 220 g

Brown Sugar 136 g

Kosher Salt 6 g

Vanilla Extract 7 g

Eggs, whole 100 g Egg Yolk 27 g

AP Flour 1,152 g

Instructions

1. Combine the buttermilk and butter in a microwave-safe bowl and heat till the temperature reaches 110-115°. Pour the mixture into a stand mixer bowl, add the yeast, and let bloom for 10 minutes

2. Add the remaining ingredients, liquids first, attach a dough hook mix on first speed till soft dough forms, add more flour if necessary

3. Turn speed to second speed mix for 6 minutes

4. Place dough in a lightly greased bowl and cover with plastic wrap, let proof for 1 hour

5. After proofing, punch down dough and divide dough into 50-gram pieces, round the dough into balls, place on a full sheet pan with greased parchment paper, cover, and proof for 30 minutes.

6. Towards the end of proofing preheat oven to 375°F

7. Brush with egg wash and bake for 20-25 minutes, until golden bread.

Deep-Fried

Pork Tenderloin

Ingredient Amount

Cornmeal 313 g

AP Flour 313 g

Onion Powder 25 g

Garlic Powder 25 g Milk, whole 593 g Pork loin 2 ½ lb. Kosher salt 25 g Black pepper 18 g

Instructions

1. Preheat fryer to 350°F

2. Combine cornmeal, flour, and seasonings in a ¼ 2 in hotel pan. Place milk in another ¼ 2 in hotel pan.

3. Cut the pork loin into slider portions, season with salt and pepper

4. Dip the pork loin slices in the milk, let the excess milk drip off and dredge into cornmeal mixture

5. Fry pork chops till golden brown, until internal temperature reaches 145°, season with salt right after coming out of the hot oil

Desserts

butter brickle ice cream

Butter Brickle

Ingredient Amount

Sugar, granulated 200 g Butter, unsalted 227 g Water 118 g Syrup, Corn 25 g Chocolate 132 g

Instructions

1. Preheat oven to 350°F

2. Cook pasta till about done, drain pasta set aside 3. In large bowl add milk, heavy cream, & cheese and mix 4. Season the mixture with salt, pepper, onion powder, garlic powder 5. Add eggs and mix 6. Add cooked macaroni to a greased hotel pan 7. Pour cheese mixture over macaroni, making sure the cheese is well distributed

8. Top with leftover cheese, sprinkle paprika, salt, and pepper 9. Bake for 35-45 minutes

10. Let cool for 10-15 minute or until fully set

Ice Cream Base

Ingredient Amount

Egg, whole 1200 g (24 eggs)

Sugar, Granulated 600 g Kosher salt 24 g Milk, whole 1920 g Cream, Heavy 1920 g Vanilla 55 g

Instructions

1. Place eggs, sugar, honey, salt, and milk into a sauce pot and whisk till combined and then put over medium-low heat, stirring constantly, until mixture is cooked to Nappe (170-175°F)

2. Remove from heat and chill

3. Mix cream and vanilla and add to chilled ice cream base

4. Pour ice cream base into ice cream machine until desired consistency

5. Put ice cream into a bowl and fold in crumbled butter brickle

sides

mac n cheese

Ingredient Amount

Elbow Macaroni, uncooked 900g

Whole Milk 1080

Heavy Cream 360 Colby & Monterey Jack Cheese, grated 360

Velveeta Cheese, grated 360 Cheddar Cheese, grated 360 Salt, Pepper, & Paprika To taste

Whole Eggs 300 Cheddar Cheese, grated for topping 360

Instructions

1. Preheat oven to 350°F

2. Cook pasta till about done, drain pasta set aside

3. In large bowl add milk, heavy cream, & cheese and mix

4. Season the mixture with salt, pepper, onion powder, garlic powder

5. Add eggs and mix

6. Add cooked macaroni to a greased hotel pan

7. Pour cheese mixture over macaroni, making sure the cheese is well distributed

8. Top with leftover cheese, sprinkle paprika, salt, and pepper

9. Bake for 35-45 minutes

10. Let cool for 10-15 minute or until fully set

Fried pickles

Instructions

1. Preheat fryer to 375°F 2. Drain pickles and pat dry 3. In a bowl add flour, garlic powder, Italian seasoning, salt, and pepper and mix 4. Toss pickles in the flour mixture then place in fryer 5. Cook pickles for 1-2 minutes cook until golden brown and drain, then drain and place on sheet pan with paper towels and a cooling rack and season right away with salt.