Mountain Mama's Cookbook

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Delicious, quality, food you can re-create at home!

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

From:

Mountain Mama’s

Beverages Root Beer Float

4

Honey Lemon Iced Tea

6

Appetizer Pretzel & Beer Cheese

9

Entrees Bar Pizza

13

West Virginia BBQ Wings

17

Honey Sriracha Wings

21

Mama’s Nachos

25

Mountaineer Mac & Cheese

31

Betty’s Smashburger

35

Root Beer Float Root Beer, Vanilla Ice Cream 100 servings about 5 oz 4

Beverages

Root Beer

Amounts Ingredients

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

9 oz

Root Beer Tea

7 qts

Water

7 qts

Sparkling Water

5¼c

Brown Sugar

1¾c

Molasses

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

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

4. Chill and serve.

Ice Cream

Amounts Ingredients

1. Scale the ingredients.

200 oz

Heavy Cream

2. Combine all ingredients in a pot.

400 oz

Whole Milk

3. Heat Mixture to 180 degrees.

3.24 oz

Vanilla Extract

200 oz

Sugar

4. Cool.

6. Freeze in an ice cream machine.

7. Hold in freezer.

Beverages

5

Honey Lemon Iced Tea Black Tea, Honey, Fresh Squeezed Lemon Juice 100 servings about 8 oz 6

Beverages

Honey Lemon Iced Tea

Amounts Ingredients

1. Bring water to a boil and reduce to simmer.

3 cup

2. Add tea leaves and allow to steep.

60 ea

3. Add honey and lemon juice.

Black Tea

4 ½ quart Honey Lemon Juice

24 quarts Water

4. Strain tea and chill.

5. Assembly.

6. Fill cup with ice and tea.

Beverages

7

Pretzel & Beer Cheese Soft Pretzel, Sea Salt, Creamy Beer Cheese 120 servings about 2 oz Appetizer

9

Pretzels

Amounts Ingredients

1. 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.

10 c

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

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

4. Add the remaining flour and 2 T salt.

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

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

7. Preheat oven to 450 degrees.

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

10

Appetizer

Milk

7 ½ TBSP Instant Yeast 15 oz

Brown Sugar

22 ½ c

All-Purpose Flour

10 oz

Butter

3 ¼ TBSP Salt 2c

Baking Soda

16 c

Water

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

10. Fold into pretzel shapes.

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

12. 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.

Amounts Ingredients 8c

Bechamel

4 ea 1 btl

Garlic Cloves, Grated Beer

4 TBSP

Dijon Mustard

1c

Heavy Cream

2#

Cheddar Cheese

13. Bake until golden brown, 10-12 minutes.

14. Place pretzels onto a wire rack.

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

Beer Cheese 1. Heat mornay over medium heat in a saucepan.

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

Appetizer

11

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

13

Pizza Sauce

Amounts Ingredients

1. 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.

7 TBSP

Olive Oil

4 ea

Garlic, minced

#10 can

Crushed Tomatoes

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

21 oz

Tomato Paste

3. 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.

Herb Butter 1. In a small saucepan, melt butter. Add herbs and hold warm so that it stays melted.

14

Entree

1 ¾ TBSP Sugar 2 ½ tsp

Salt

3 ½ tsp

Dried Basil

1 ¾ tsp

Dried Oregano

As Needed Black Pepper As Needed Crushed Red Pepper

Amounts Ingredients ½#

Butter

1 bn

Oregano, chopped

1 bn

Parsley, chopped

Pizza Dough

Amounts Ingredients

1. 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.

6 tsp

Instant Yeast

2 tsp

Salt

8c

All-Purpose Flour

2 2/3 c

Lukewarm Water

4 tsp

Baking Powder

12 TBSP

Olive Oil

2. Divide dough into balls according to yield on recipe.

Place on a lightly floured parchment. Let dough rest for 30 minutes, covered.

Assembly 1. Preheat pizza oven to 700 degrees.

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

Amounts Ingredients

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

3.2 #

Cheddar Cheese

.8 #

Mozzarella Cheese

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

Entree

15

West Virginia BBQ Wings Grilled Bone-In Chicken Wings, Smooth Barbecue Sauce, Carrots, Celery, Ranch Dressing 60 servings about 5 each Entree

17

Chicken Wings

Amounts Ingredients

1. Combine all ingredients and brine for 48 hours.

1c

White Vinegar

1c 2c

Crushed Red Pepper Salt

1 1/3 c

Sugar

24 c

Water

8 TBSP

White Pepper

8 TBSP

Black Pepper

12#

Chicken Wings

Barbecue Sauce

Amounts Ingredients

1. Combine all ingredients in a medium saucepan.

#10 can

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

1½c

Whole Peeled Tomatoes Red Wine Vinegar

1½c

Brown Sugar

3. Hold warm for service.

3 tsp

Liquid Smoke

2 TBSP

Garlic Powder

2 TBSP

Onion Powder

2 TBSP

Paprika

2 TBSP

Ground Mustard

As Needed Salt and Pepper

18

Entree

Buttermilk Ranch Dipping Sauce

Amounts Ingredients 3c

Mayonnaise

1. Combine all ingredients and chill.

1½c

Sour Cream

1½c

Buttermilk

½c

Fresh Dill

6 TBSP

Sugar

3 tsp

Garlic Powder

3 tsp

Onion Powder

1 ½ tsp

Paprika

1 ½ tsp

Salt

1 ½ tsp

Pepper

Assembly 1. Preheat oven to 400 degrees.

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

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

4. Remove from the oven and cool.

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

Entree

19

Honey Sriracha Wings Grilled Bone-In Chicken Wings, Smooth Honey Sriracha Glaze, Carrots, Celery, Ranch Dressing 100 servings about 5 each Entree

21

Chicken Wings

Amounts Ingredients

1. Combine all ingredients and brine for 48 hours.

1c

White Vinegar

1c 2c

Crushed Red Pepper Salt

1 1/3 c

Sugar

24 c

Water

8 TBSP

White Pepper

8 TBSP

Black Pepper

12#

Chicken Wings

Honey Sriracha Glaze 1. Combine all ingredients and hold warm for service.

22

Entree

Amounts Ingredients 3c

Honey

3c

Sriracha

1½c

Rice Vinegar

2 ¼ tsp

Sesame Oil

Buttermilk Ranch Dipping Sauce

Amounts Ingredients 3c

Mayonnaise

1. Combine all ingredients and chill.

1½c

Sour Cream

1½c

Buttermilk

½c

Fresh Dill

6 TBSP

Sugar

3 tsp

Garlic Powder

3 tsp

Onion Powder

1 ½ tsp

Paprika

1 ½ tsp

Salt

1 ½ tsp

Pepper

Assembly 1. Preheat oven to 400 degrees.

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

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

4. Remove from the oven and cool.

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

Entree

23

Mama’s Nachos Crispy Corn Tortilla Chips, Queso, Black Beans, Onions, Tomatoes, Green Bell Pepper, Pickled Jalapenos, Sour Cream 60 servings about 6 oz Entree

25

Tortilla Chips 1. 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.

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

3. 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.

26

Entree

4. 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.

5. 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.

Amounts Ingredients 9#c

Masa Harina

6½ c

Hot Water

4 tsp

Salt

6. Cut the tortillas into 6 wedges and fry until crispy.

Entree

27

Queso Sauce

Amounts Ingredients

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

5c

Bechamel

3 ea

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

1 ea

Roma Tomatoes, diced Onion, diced

2 TBSP

Heavy Cream

2 tsp

Salt

2 tsp

Cumin

1 tsp

Paprika

1 tsp

Cayenne

3. Remove from heat and cool in the blast chiller.

4. Store refrigerated in a covered container.

28

Pickled Jalapenos

Amounts Ingredients

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

1#

Jalapenos, sliced

2 ea

2. 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.

1c

Garlic Cloves, crushed White Vinegar

1c

Water

¼c

Sugar

2 TBSP

Salt

Entree

Assembly

Amounts Ingredients

1. Place freshly fried tortilla chips on a plate.

1#

Black Beans

3 ea

Tomatoes, diced

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

3 ea

Onions, diced

3 ea

Green Bell Pepper, diced Sour Cream

3 pts

Entree

29

Mountaineer Mac & Cheese Elbow Macaroni, Creamy Cheese Sauce, Seasoned Breadcrumbs 100 servings about 6 oz Entree

31

Mornay Sauce

Amounts Ingredients

1. Make a white roux then add milk and bring to simmer.

2.5 cup

Flour

1.5 gal

Milk, warmed

2. Add the remaining ingredients.

10 whole

Cloves

1 ea

Onions, peeled

2 ea

Bay leaf

1 tsp

Nutmeg

1 lb

Grated cheddar

1lb

Grated Parmesan

1 lb

Butter

Mac and Cheese Sauce 1. Strain mornay sauce and thicken it with gouda.

32

Entree

Elbow Macaroni

Amounts Ingredients

1. Bring water to boil and cook pasta until al dente.

1.5 gal

2. Drain pasta and incorporate into the sauce mixture.

1.5 gal

Mac and Cheese Sauce Mornay Sauce

2 lbs

Gouda

As Needed Salt

3 cups

Panko

1 tsp

Onion powder

Assembly 1. Preheat Salamander.

2. Put mac and cheese in a bowl and top with seasoned panko.

3. Place it in salamander until panko is nice and golden.

Entree

33

Betty’s Smashburger Sesame Bun, Juicy Beef Patty, Cheddar Cheese, Pickles, Lettuce, Tomato, Onion, Ketchup, Hand-Cut Crispy Fries 40 servings about 6 oz Entree

35

Burger Buns

Amounts Ingredients

1. 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

5c

Whole Milk

1¼ c

Sugar, divided

10 tsp

Instant Yeast

22 ½ c

All-Purpose Flour

10 tsp

Salt

20 ea

Eggs

2½ c

Butter

2. 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.

3. 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.

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

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

6. Now place it on a lightly floured surface. It will be very sticky. Shape it into a ball and place it into a greased bowl.

36

Entree

7. Cover the bowl with plastic wrap and keep in a warm place for one hour.

8. Form the dough into a log and divide it into 8 equal pieces.

9. Shape each piece into a ball and place it on a baking sheet lined with parchment paper to proof.

10. Brush each bun with egg wash and sprinkle with sesame seeds. Bake at 350 degrees for 25-30 minutes or until they are golden brown.

11. Griddle buns to golden brown and crispy.

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

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

Entree

37

Sweet and Spicy Pickles

Amounts Ingredients

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

3#

Cucumbers

2c

Onions

½c

Salt

6c

Water

3c

White Vinegar

1½c

Apple Cider Vinegar

3½c

Sugar

2 TBSP

Mustard Seeds

½ tsp

Turmeric

4 ea

Cloves

5 ea

Garlic Cloves, crushed

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

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

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

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

6. Cool in the blast chiller.

38

Entree

Ketchup

Amounts Ingredients

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

24 oz

Tomato Paste

1c

Honey

2c

White Vinegar

1c

Water

4 tsp

Sugar

3. Remove from heat and cover until cool.

3 tsp

Salt

1 tsp

Onion Powder

4. Chill and store refrigerated in a covered container.

½ tsp

Garlic Powder

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

Assembly 1. Mix Worcestershire sauce, diced onion and mustard powder into meat and form into 2.5 oz balls

Amounts Ingredients 4#

Ground Beef

3 ea

Onions, sliced

3 ea

Tomatoes, sliced

4c

Iceberg Lettuce

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

2#

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

2 ea

Cheddar Cheese, sliced Worcestershire sauce Med onions, brunoised Ground mustard

2. Griddle buns to golden brown and crispy.

¼c

3 TBSP

Entree

39

Meet

the

Chefs

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