Mountain Mamas Cookbook
Delicious, quality food you can recreate at home!
Table of Contents B E V E R AG E S Root Beer Float.................................. 1
Honey Lemon Iced Tea..................... 5
Ice Cream..............................................................................................3
Assembly...............................................................................................7
Root Beer..............................................................................................2
Honey Lemon Iced Tea......................................................................6
APPETIZERS Signature Pretzel................................ 9
Pretzels............................................................................................... 10 Beer Cheese...................................................................................... 11
ENTRÉES Bar Pizza............................................ 13
West Virginia BBQ Wings............. 19
Pizza Sauce........................................................................................ 15
BBQ Sauce......................................................................................... 21
Herb Butter....................................................................................... 16
Buttermilk Ranch Dipping Sauce.................................................. 22
Cheese Mixture / Assembly.......................................................... 17
Assembly............................................................................................ 23
Honey Sriracha Wings.................... 25
Mama’s Nachos................................ 31
Honey Sriracha Glaze...................................................................... 27
Queso Sauce..................................................................................... 33
Buttermilk Ranch Dipping Sauce.................................................. 28
Pickled Jalapeños............................................................................. 34
Assembly............................................................................................ 29
Nachos / Assembly.......................................................................... 35
Mountaineer Mac & Cheese......... 37
Betty’s Smashburger....................... 43
Mac & Cheese Sauce...................................................................... 39
Sweet & Spicy Pickles..................................................................... 45
Elbow Macaroni................................................................................ 40
Ketchup.............................................................................................. 46
Assembly............................................................................................ 41
Smashburgers / Assembly ............................................................. 47
Pizza Dough...................................................................................... 14
Chicken Wings.................................................................................. 26
Mornay Sauce................................................................................... 38
Chicken Wings.................................................................................. 20
Tortilla Chips..................................................................................... 32
Burger Buns....................................................................................... 44
1
Root Beer Float B E V E R AG E Root Beer, Vanilla Ice Cream
Y I E L D : 100 servings about 5 oz
ROOT BEER
ICE CREAM
2
Root Beer 3.5 gal
9 oz – Root Beer Tea 7 quarts – Water
7 quarts – Sparkling Water
1¾ cups – Molasses
5¼ cups – Brown Sugar
1.
Combine tea and water in a saucepan and bring to a boil over high heat.
2.
Remove from heat, cover, and let steep for 2 hours.
3.
Strain into a second pot, add sparkling water, sugar, and molasses, whisk until sugar and molasses is dissolved.
4.
Chill and serve.
ROOT BEER
ICE CREAM
3
Ice Cream 2 gal
200 oz – Heavy Cream
400 oz – Whole Milk
200 oz – Sugar
3.24 oz – Vanilla Extract
1.
Scale the ingredients.
2.
Combine all ingredients in a pot.
3.
Heat Mixture to 180 degrees.
4.
Cool.
5.
Freeze in an ice cream machine.
6.
Hold in freezer.
ROOT BEER
ICE CREAM
5
Honey Lemon Iced Tea B E V E R AG E Black Tea, Honey, Fresh Squeezed Lemon Juice
Y I E L D : 100 servings about 8 oz
HONEY LEMON ICED TEA
A S S E M B LY
6
Honey Lemon Iced Tea 3 cup – Black Tea
4¼ quarts – Honey
24 quarts – Water
60 ea – Lemon Juice
1.
Bring water to a boil and reduce to simmer.
2.
Add tea leaves and allow to steep.
3.
Add honey and lemon juice.
4.
Strain tea and chill.
HONEY LEMON ICED TEA
A S S E M B LY
7
Assembly 1.
Fill cup with ice and tea.
HONEY LEMON ICED TEA
A S S E M B LY
9
Signature Pretzel APPETIZER Soft Pretzel, Sea Salt, Creamy Beer Cheese
Y I E L D : 120 servings about 2 oz
PRETZELS
BEER CHEESE
10
Pretzels 120 ea
10 cups – Milk
22½ cups – All-purpose Flour
7½ tbsp – Instant Yeast
10 oz – Butter
15 oz – Brown Sugar
3¼ tbsp – Salt
2 cups – Baking Soda 16 cups – Water
1.
Warm the milk in a saucepan until it reaches 110º, pour into a medium bowl, add the yeast, and let sit for 2 minutes.
9.
2.
Add the brown sugar and 6½ cups of flour with a wooden spoon.
3.
Dice 6 oz butter and soften, add to the mixture.
11. Dissolve the baking soda into 3 cups of warm water in a saucepan and bring to a boil.
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 450º.
8.
Punch the dough to deflate and turn out onto a lightly floured surface. Divide the dough into 72, 2 oz pieces.
PRETZELS
Roll out into even-sized ropes about ½-1” tall.
10. Fold into pretzel shapes.
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. 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
11
Beer Cheese 4 cups
8 cups – Bechamel 4 ea – Garlic Cloves, Grated
1 bottle – Beer 4 tbsp – Dijon Mustard
1.
Heat mornay over medium heat in a saucepan.
2.
Add beer, garlic, mustard, and cream, heat thoroughly.
PRETZELS
1 cup – Heavy Cream 2 lbs – Cheddar Cheese
BEER CHEESE
13
Bar Pizza ENTRÉE Crispy Bar Pizza with Marinara Sauce, Cheddar and Mozzarella Cheese, and Finished with an Herb Butter
Y I E L D : 100 servings about 4 oz
DOUGH
SAUCE
CHEESE
HERB BUTTER
14
Pizza Dough 12 lbs
6 tsp – Instant Zest 2 tsp – Salt
8 cups – All-purpose Flour 2⅔ cups – Lukewarm Water
4 tsp – Baking Powder 12 tbsp – Olive Oil
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.
2.
Divide dough into balls according to yield on recipe. Place on a lightly floured parchment. Let dough rest for 30 minutes, covered.
DOUGH
SAUCE
HERB BUTTER
CHEESE
15
Pizza Sauce 10½ cups
7 tbsp – Olive Oil 4 ea – Garlic, minced 10 lbs can – Crushed Tomatoes
21 oz – Tomato Paste 1¾ tbsp – Sugar 2½ tsp – Salt
1¾ tsp – Dried Oregano As Needed – Black Pepper As Needed – Crushed Red Pepper
3½ tsp – Dried Basil
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.
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.
3.
Cover the pot, allow the pot to come to a simmer, then reduce the heat to low, and let simmer for 15-30 minutes.
DOUGH
SAUCE
HERB BUTTER
CHEESE
16
Herb Butter ½ lb – Butter 1 bn – Oregano, chopped 1 bn – Parsely, chopped
1.
In a small saucepan, melt butter. Add herbs and hold warm so that it stays melted.
DOUGH
SAUCE
HERB BUTTER
CHEESE
17
Cheese Mixture / Assembly 3.2 lbs – Cheddar Cheese 0.8 lbs – Mozzarella Cheese
1.
Preheat pizza oven to 700º.
2.
Roll out pizza dough as thin as possible, dock with a fork.
3.
Top with 6 oz of pizza sauce and a handful of cheese.
4.
Bake until golden brown and crispy, brush with herb butter, serve.
DOUGH
SAUCE
HERB BUTTER
CHEESE
19
West Virginia BBQ Wings ENTRÉE Grilled Bone-In Chicken Wings, Smooth Barbecue Sauce, Carrots, Celery, Ranch Dressing
Y I E L D : 60 servings about 5 ea
WINGS
BBQ SAUCE
RANCH
A S S E M B LY
20
Chicken Wings 12 lbs
1 cup – White Vinegar
1⅓ cup – Sugar
8 tbsp – Black Pepper
1 cup – Crushed Red Pepper
24 cups – Water
12 lbs – Chicken Wings
2 cups – Salt
1.
8 tbsp – White Pepper
Combine all ingredients and brine for 48 hours.
WINGS
BBQ SAUCE
RANCH
A S S E M B LY
21
BBQ Sauce 10½ cups
10 lbs – Whole Peeled Tomatoes
3 tsp – Liquid Smoke
2 tbsp – Paprika
1½ cups – Red Wine Vinegar
2 tbsp – Garlic Powder
2 tbsp – Ground Mustard
1½ cups – Brown Sugar
2 tbsp – Onion Powder
As Needed – Salt & Pepper
1.
Combine all ingredients in a medium saucepan.
2.
Bring to a boil and then blend with an immersion blender.
3.
Hold warm for service.
WINGS
BBQ SAUCE
RANCH
A S S E M B LY
22
Buttermilk Ranch Dipping Sauce 3 cups
3 cups – Mayonnaise
½ cup – Fresh Dill
1½ cups – Sour Cream
6 tbsp – Sugar
1½ cups – Buttermilk
3 tsp – Garlic Powder
1½ tsp – Paprika 1½ tsp – Salt 1½ tsp – Pepper
3 tsp – Onion Powder
1.
Combine all ingredients and chill.
WINGS
BBQ SAUCE
RANCH
A S S E M B LY
23
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.
WINGS
BBQ SAUCE
RANCH
A S S E M B LY
25
Honey Sriracha Wings ENTRÉE Grilled Bone-In Chicken Wings, Smooth Honey Sriracha Glaze, Carrots, Celery, Ranch Dressing
Y I E L D : 100 servings about 5 ea
WINGS
S R I R AC H A G L A Z E
RANCH
A S S E M B LY
26
Chicken Wings 12 lbs
1 cup – White Vinegar
1⅓ cup – Sugar
8 tbsp – Black Pepper
1 cup – Crushed Red Pepper
24 cups – Water
12 lbs – Chicken Wings
2 cups – Salt
1.
8 tbsp – White Pepper
Combine all ingredients and brine for 48 hours.
WINGS
S R I R AC H A G L A Z E
RANCH
A S S E M B LY
27
Honey Sriracha Glaze 3 cups
3 cups – Honey
3 cups – Sriracha
2¼ tsp – Sesame Oil
1½ cups – Rice Vinegar
1.
Combine all ingredients and hold warm for service.
WINGS
S R I R AC H A G L A Z E
RANCH
A S S E M B LY
28
Buttermilk Ranch Dipping Sauce 3 cups
3 cups – Mayonnaise
½ cup – Fresh Dill
1½ cups – Sour Cream
6 tbsp – Sugar
1½ cups – Buttermilk
3 tsp – Garlic Powder
1½ tsp – Paprika 1½ tsp – Salt 1½ tsp – Pepper
3 tsp – Onion Powder
1.
Combine all ingredients and chill.
WINGS
S R I R AC H A G L A Z E
RANCH
A S S E M B LY
29
Assembly 1.
Preheat oven to 400º.
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 165º.
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.
WINGS
S R I R AC H A G L A Z E
RANCH
A S S E M B LY
31
Mama’s Nachos ENTRÉE Crispy Corn Tortilla Chips, Queso, Black Beans, Onions, Tomatoes, Green Bell Pepper, Pickled Jalapenos, Sour Cream
Y I E L D : 60 servings about 6 oz
CHIPS
QUESO
PICKLED JALAPEÑOS
N AC H O S
32
Tortilla Chips 9 lbs
9 lbs – Masa Harina 6½ cups – Hot Water 4 tsp – Salt
1.
In a large mixing bowl, briefly whisk together masa harina and salt. Gradually add 11/2 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 tbsp ball, then use your hands to roll the ball until it is nice and round.
4.
Place the dough ball between two pieces of plastic in a tortilla press. Then gently press the dough ball until it forms a 4-5” 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.
6.
Cut the tortillas into 6 wedges and fry until crispy.
CHIPS
QUESO
PICKLED JALAPEÑOS
N AC H O S
33
Queso Sauce 12 cups
5 cups – Bechamel 3 ea – Roma Tomatoes, diced 1 ea – Onion, diced
2 tbsp – Heavy Cream
1 tsp – Paprika
2 tsp – Salt
1 tsp – Cayenne
2 tsp – Cumin
1.
Combine all the ingredients in a medium saucepan over medium heat, whisk until smooth.
2.
When it comes to a boil, reduce heat to low and simmer for 10 minutes, stirring often.
3.
Remove from heat and cool in the blast chiller.
4.
Store refrigerated in a covered container.
CHIPS
QUESO
PICKLED JALAPEÑOS
N AC H O S
34
Pickled Jalapeños 5 cups
1 lb – Jalapeños, sliced 2 ea – Garlic Cloves, crushed
1 cup – White Vinegar 1 cup – Water
¼ cup – Sugar 2 tbsp – Salt
1.
In a medium saucepan combine the garlic, water, vinegar, sugar, and salt.
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 10-15 minutes, occasionally stirring and pressing the jalapeños into the brine.
CHIPS
QUESO
PICKLED JALAPEÑOS
N AC H O S
35
Nachos / Assembly 16 ea
1 lb – Black Beans 3 ea – Tomatoes, diced
3 ea – Onions, diced
3 pts – Sour Cream
3 ea – Green Bell Pepper, diced
1.
Place freshly fried tortilla chips on a plate.
2.
Top with queso sauce, beans, onions, tomatoes, sour cream, and pickled jalapenos.
CHIPS
QUESO
PICKLED JALAPEÑOS
N AC H O S
37
Mountaineer Mac & Cheese ENTRÉE Elbow Macaroni, Creamy Cheese Sauce, Seasoned Breadcrumbs
Y I E L D : 100 servings about 6 oz
M O R N AY S A U C E
M AC & C H E E S E S A U C E
M AC A R O N I
A S S E M B LY
38
Mornay Sauce 1.5 gal
2.5 cups – Flour
1 ea – Onions, peeled
1 lb – Grated Cheddar
1.5 gal – Milk, warmed
2 ea – Bay Leaf
1 lb – Grated Parmesan
10 whole – Cloves
1 tsp – Nutmeg
1 lb – Butter
1.
Make a white roux then add milk and bring to simmer.
2.
Add the remaining ingredients.
M O R N AY S A U C E
M AC & C H E E S E S A U C E
M AC A R O N I
A S S E M B LY
39
Mac & Cheese Sauce 1.5 gal
1.5 gal – Mornay Sauce 2 lbs – Gouda As Needed – Salt
1.
Strain mornay sauce and thicken it with gouda.
M O R N AY S A U C E
M AC & C H E E S E S A U C E
M AC A R O N I
A S S E M B LY
40
Elbow Macaroni 10 lbs
1.
Bring water to boil and cook pasta until al dente.
2.
Drain pasta and incorporate into the sauce mixture.
M O R N AY S A U C E
M AC & C H E E S E S A U C E
M AC A R O N I
A S S E M B LY
41
Assembly 3 cups – Panko As Needed – Salt 1 tsp – Onion Powder
1.
Preheat Salamander.
2.
Put mac & cheese in a bowl and top with seasoned panko.
3.
Place it in salamander until panko is nice and golden.
M O R N AY S A U C E
M AC & C H E E S E S A U C E
M AC A R O N I
A S S E M B LY
43
Betty’s Smashburger ENTRÉE Sesame Bun, Juicy Beef Patty, Cheddar Cheese, Pickles, Lettuce, Tomato, Onion, Ketchup, Hand-Cut Crispy Fries
Y I E L D : 40 servings about 6 oz
BURGER BUNS
PICKLES
KETCHUP
A S S E M B LY
44
Burger Buns 40 ea
5 cups – Whole Milk 1¼ cups – Sugar, divided
10 tsp – Instant Yeast 22½ cups – All-purpose Flour
20 ea – Eggs 2½ cups – Butter
10 tsp – Salt
1.
Heat up 2 cups of milk to about 110º 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.
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.
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 350º for 25-30 minutes or until they are golden brown.
BURGER BUNS
PICKLES
KETCHUP
A S S E M B LY
45
Sweet & Spicy Pickles 10 cups
3 lbs – Cucumbers 2 cups – Onions ½ cup – Salt 6 cups – Water
3 cups – White Vinegar 1½ cups – Apple Cider Vinegar 3½ cups – Sugar
½ tsp – Turmeric 4 ea – Cloves 5 ea – Garlic Cloves, crushed
2 tbsp – Mustard Seeds
1.
Combine first 4 ingredients in a non-reactive bowl, cover, and let sit for 2 hours.
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.
BURGER BUNS
PICKLES
KETCHUP
A S S E M B LY
46
Ketchup 12 cups
24 oz – Tomato Paste
1 cup – Water
1 tsp – Onion Powder
1 cup – Honey
4 tsp – Sugar
½ tsp – Garlic Powder
2 cups – White Vinegar
3 tsp – Salt
1.
Combine all the ingredients in a medium saucepan over medium heat, whisk until smooth.
2.
When it comes to a boil, reduce heat to low and simmer for 20 minutes, stirring often.
3.
Remove from heat and cover until cool.
4.
Chill and store refrigerated in a covered container.
BURGER BUNS
PICKLES
KETCHUP
A S S E M B LY
47
Smashburgers / Assembly 16 ea
4 lbs – Ground Beef
4 cups – Iceberg Lettuce
3 ea – Onions, sliced
2 lbs – Cheddar Cheese, sliced
3 ea – Tomatoes, sliced
¼ cup – Worcestershire Sauce
2 ea – Med Onions, brunoised 3 tbsp – Ground Mustard
1.
Mix Worcestershire sauce, diced onion and mustard powder into meat and form into 2½ oz balls.
2.
Griddle buns to golden brown and crispy.
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.
4.
Top with lettuce, tomato, pickles, and onion, serve.
BURGER BUNS
PICKLES
KETCHUP
A S S E M B LY
Thank you to everyone who came to support our team at our pop-ups and followed along on our culinary journey!
– the Mountain Mamas
Mountain Mamas 2022 Molly Taylor, Hannah Lerner, Max Smith, Ella Orbigo, Zach Provencal, Kat Crow
CHEF TEAM:
DESIGN TEAM:
Shayne Walsh, James Foley, Cameron Eaton