Holy Cow Cook Book

COOKBOOK

“WE WOULD LIKE TO THANK EVERYONE WHO HAS SUPPORTED US THROUGHOUT OUR CULINARY JOURNEY.”

Arnold Palmer

1. Bring 1 cup of water and sugar to a boil while stirring. Boil for 2 minutes and let cool to room temperature.

2. Combine simple syrup, 2 cups water, and lemon juice.

3. Make tea: Over medium-high heat, bring water to a boil. Turn off heat and add tea bags. Let cool to room temperature.

4. Combine the lemonade and tea. Garnish with lemon wheels.

Amounts Ingredients

7 cups Water

3/4 cups Granulated Sugar 3/4 cups Lemon Juice 5 bags Black Tea

As needed Ice

As needed Lemon Wheels

Wisconsin Cheese Curds

1. Preheat fryers to 400°F.

2. Mix together dry ingredients.

3. Add eggs, beer, and mix until combined. Consistency should be similar to pancake batter. Add more flour or beer if needed, depending on viscosity.

4. Fry cheese curds for about 1 minute or until golden brown.

5. Lightly salt, and serve.

Amounts Ingredients

3 lbs Cheddar cheese curds 3 cups AP flour 3 cups Cold beer 3 each Eggs, beaten 3 tsp Baking powder 3 tsp Salt as needed fryer oil

Chefs notes: “Test one cheese curd be fore frying in large batches and adjust as necessary. Also the colder the batter, the better the end result will be.”

Beer Cheese Dip

1. Melt butter in a medium size saucepan.

2. Add flour to the pan and mix with butter.

3. Add garlic to roux and cook until slightly brown.

4. Whisk beer and mustard into mixture and cook until sauce begins to thicken.

5. Once the sauce has thickened, add cheese in equal parts and cook until fully melted.

6. Cook mixture for around 5 minutes and then whisk in heavy cream.

7. Cook until nappe and then season with salt and pepper.

Amounts Ingredients

3 tbsp Unsalted Butter

3 tbsp All purpose Flour 2 each Garlic 12 oz. Lager, room temp. 1 tbsp

Dijon Mustard 8 oz. Sharp Cheddar 1/4 cup Heavy Cream to taste Salt and Pepper

Chefs notes: “Best served warm with soft or hard pretzels. ”

Soft Pretzels

1. Whisk the yeast into warm water. Allow to sit for 1 minute. Whisk in salt, brown sugar, and melted butter. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon (or dough hook attached to a stand mixer) until the dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add 1/4 – 1/2 cup more, as needed. Poke the dough with your finger – if it bounces back, it is ready to knead.

2. Turn the dough out onto a floured surface. Knead the dough for 3 minutes and shape into a ball. Cover lightly with a towel and allow to rest for 10 minutes. (Meanwhile, I like to get the water + baking soda boiling as instructed in step 6.)

3. Preheat the oven to 400°F . Line 2 baking sheets with parchmentpaper or silicone baking mats. Silicone baking mats are highly rec ommended over parchment paper. If using parchment paper, lightly spray with nonstick spray or grease with butter. Set aside.

4. With a sharp knife or pizza cutter, cut dough into 1/3 cup sections.

5. Roll the dough into a 20-22 inch rope. Form a circle with the dough by bringing the two ends together at the top of the circle. Twist the ends together. Bring the twisted ends back down towards yourself and press them down to form a pretzel shape.

Soft Pretzels Continued

6. Bring baking soda and 9 cups of water to a boil in a large pot. Drop 1-2 pretzels into the boiling water for 20-30 seconds. Any more than that and your pretzels will have a metallic taste. Using a slotted spatula, lift the pretzel out of the water and allow as much of the excess water to drip off. Place pretzel onto prepared baking sheet. Sprinkle each with coarse sea salt. Repeat with remaining pretzels. If desired, you can cover and refrigerate the boiled/unbaked pretzels for up to 24 hours before baking in step 7.

7. Bake for 12-15 minutes or until golden brown.

Amounts Ingredients

1 1/2 cups

Warm Water

1/4 tsp Instant or Active Dry Yeast

tbsp Brown Sugar or Granulated Sugar

tbsp Unsalted Butter, melted and slightly cool 4 cups All Purpose Flour

oz Coarse Salt or Coarse Sea Salt

PACKERS POUTINE

Mushroom Gravy

1. Heat a large rondeau and add vegetable oil over medium heat. Add onion and mushroom and cook until well browned about 8-10 minutes.

2. Sprinkle in the flour to create a roux and stir constantly until golden brown. Slowly whisk in vegetable stock until a smooth sauce forms.

3. Simmer until thickened and adjust as needed.

4. Season with soy sauce, salt, and pepper.

5. Strain through a fine mesh strainer or serve as is.

6. Serve with French fries for poutine.

Amounts Ingredients

1/2 cup Vegetable Oil 1/2 cup Onion, brunoised (1/2 onion) 4 oz Cremini mush rooms, brunoised 1/2 cup AP flour 5 cups Veg stock 1 tbsp Soy sauce 1/2 tbsp Salt 1/4 tbsp Pepper

Chefs notes: “Create a hearty vegetable stock by roasting the vegetables until a nice dark color has formed. Use this to enhance the flavor of your gravy. Can also be made 1 week ahead of use and reheated with a little extra stock.”

Pickled Red Onions

1. Whisk vinegar, water, sugar, and salt until dissolved.

2. Place red onions, black peppercorns, and bay leaves into an airtight container.

3. Put vinegar mixture over onions and let sit at room temperature for 1 hour.

4. Cover and chill.

Amounts Ingredients

1 cup Apple cider vine gar 2 tbsp Sugar 1 tbsb Salt 2 cups Water 2 each Red onions, juli enned 1 tbsp Whole black pepper 2 each Bay leaves

Chefs notes: “Store for up to 2 weeks.”

Mayonnaise

1. In a heavy medium bowl, whisk the egg yolks with the salt and Dijon mustard until smooth. Slowly whisk in the lemon juice and vinegar until a thick paste forms.

2. Slowly steam in the oil while whisking constantly until a thick mayonnaise forms.

3. Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.

Ingredients

each Egg Yolk

tbsp Kosher Salt

tsp Dijon Mustard

tbsp Lemon Juice

tbsp White Wine Vine gar

cups Vegetable Oil

tsp Granulated Sugar

French Fries

1. Cut the potatoes into matchsticks, about ¼ inch by ¼ inch. Place the fries into cold ice wa ter while cutting.

2. Keep the cut fries in water for 2-3 hours.

3. Drain water and place fries onto a sheet with towels and dry very well.

4. Preheat oil to 300°F and par cook the fries in batches. Cook for about 4-5 minutes.

5. Remove from oil and chill until ready for use.

6. For a la carte service, heat oil to 400°F and fry the French fries for 1-3 minutes until golden brown.

7. Immediately toss with kosher salt and serve.

Amounts Ingredients 10 each Russet Potatoes, 90 degrees As needed Fryer Oil

As needed Kosher Salt

Chefs notes: “Fries can all be par cooked ahead of time and if needed can freeze them as well. When ready to use just make sure the oil is hot enough (400°F). ”

BUCKS BUTTER BURGER

Butter Burger

1. In a large skillet, melt 1 oz butter over medium heat. Add chopped onion, water and ¼ teaspoon salt. Cover and cook, until tender, about 5 minutes. Reduce heat to medium-low and remove the lid. Continue to cook until onions are translucent and just beginning to brown, about 3 more minutes. Transfer onions to a plate, and divide into equal por tions.

2. Divide beef into equal sized portions and gently shape each ½ inch patty. Sprinkle both sides of the patties with salt and pepper. Refrigerate the patty for 15-30 minutes.

3. Spread each bun top with 1 oz butter; set aside

4. Heat oil in the same skillet used for the onions until the oil begins to smoke. Use a spatula to transfer to the skillet and cook for 3 minutes(without moving them). Flip the patties and cook for 1 more minute. Place 1 cheese slice over each patty and continue to cook until the cheese is melted, about 20-30 seconds more.

Amounts Ingredients 12.5 oz Salted butter 2.5 each Onion, sweet yel low 2.5 tbsp Water 2 tsp Kosher salt 2 tsp Black pepper 2.5 lbs 90% lean ground beef 10 each Hamburger buns 2.5 tsp Vegetable oil 10 each Slices american cheese

Hamburger Buns

1. Add yeast and warm water to a large bowl. Add oil and sugar; let stand for 5 minutes. After 5 minutes, mixture should be foamy.

2. Whisk in egg. Slowly mix in the salt and flour. Continue to add flour until you have a soft dough.

3. Using a dough hook, knead in a mixer for 3-5 minutes, until dough is smooth and elastic. (If you don’t want to use a mixer, you can knead by hand on a lightly floured surface.) Do not let rise. Divide into 8 equal pieces; shape each into a ball. Do not let the dough rise.

4. Preheat the oven to 425°F. Place the dough balls on a greased or lined baking sheet. Cover with a kitchen towel and let rest for 10 minutes. After 10 minutes, brush the buns with an egg was, then sprinkle with sesame seeds. Bake until golden brown, 8-12 minutes.

Amounts Ingredients

2 tbsp Active dry yeast

1 cup Warm Water, 110 degrees

1/3 cup Vegetable Oil

1/4 cup Sugar

1 large Egg, beaten

1 tsp Salt 3 cups All purpose flour

1 each Egg yolk 1 tbsp Water 2 tbsp Sesame Seeds

BREWERS BRATWURST

Hot Dog Buns

1. In a mixing bowl (of your stand mixer), combine the flour, yeast, sugar and salt.

2. In another small bowl, whisk together the water, milk and egg.

3. With the paddle attachment in your stand mixer or a dough whisk, mix the dry ingredients and add the water-milk-egg mixture and mix to combine.

4. Switch to the dough hook of your stand mixer, and knead the dough to bring it together. The dough needs to be fairly wet and sticky. Knead for about 5 minutes, until you have a smooth ball of dough.

5. Add the oil or butter and knead for a further 5-10 minutes (I knead it for about 8 minutes), until the dough is shiny, smooth and tacky to the touch.

6. Lightly oil a big bowl and place the dough in it. Make sure the dough is lightly oiled on the surface as well.

7. For best results, cover the bowl with plastic wrap and store in the fridge overnight (8 hours) or for up to 24 hours. Alternatively, if you want to bake it on the same day, you can cover the dough with plastic wrap and let it rise for 1 hour in a warm place, until it has doubled in size.

8. On the day you bake the bread rolls – turn the chilled dough out onto

Hot Dog Buns Continued

a lightly floured surface and lightly dust the surface of the dough as well. If the dough wasn’t chilled, you may need extra flour on your hands and on your work surface to prevent the dough from sticking.

9. Preheat the oven to 425°F and bake golden brown for 12-15 minutes.

Ingredients

oz All Purpose Flour

cup Warm Milk

cup Warm Water

tsp Dry Active Yeast

1/2 tsp Salt

tbsp Sugar

each Egg

tbsp Softened Butter/ Oil

needed Oil for the bowl

German Bratwurst

1. Cut pork and fat back into ½” cubes.

2. Mix with crushed ice.

3. Working quickly to ensure the mixture stays cold and fat does not get too warm, grind meat mixture through a ¼” die.

4. Combine all spices with ground meat mixture, fold together.

5. Using a stand mixer, mix meat mixture with paddle attachment for about 4 minutes until threads in meat appear. If the mixture is too stiff, add ice water and mix.

6. Prepare casings and stuff them with the meat mixture. Stuff to desired thickness and length.

7. To cook bratwursts, lightly poach them in salted water. Water must be at a simmer, not a boil. Poach for 3-4 minutes.

8. Finish the bratwursts by pan frying or grilling over medium heat. Temperature must not be too hot, or the casings will tear.

For Onion Topping:

1. Cut onions to a medium sized julienne

2. In a large skillet, sweat onions in butter and oil, then add garlic. Cook until fragrant.

3. Add beer to pan and reduce until onions are caramelized.

4. Season with salt and pepper.

German Bratwurst Continued

For Spice Mixture: For Sausage:

Amounts Ingredients

1 1/2 tbsp Salt

1 1/2 tbsp White Pepper

3/4 tbsp Black Pepper

1/4 cup Dried Milk Powder

1 tsp Ground Mace 1 tsp Ground Ginger

1 tsp Dried Marjoram

3/4 tsp Mustard Powder

1/4 tsp Ground Cardamom

1/4 tsp Ground Coriander

1/4 tsp Ground Caraway Seeds

Shoulder

Back Fat

Ice

For Onion Topping:

Yellow

Beer

Whole

Chefs notes: “Before stuffing the casings with meat mixture, sample meat mixture take a small amount and fry it in a pan to try a taste.

Adjust seasonings to taste. Keep meat mix ture as cold as possible.If the mixture gets too warm, the fat will liquefy and the ice will melt too soon. When mixing, you will be able to distinguish the fat cubes from the meat.”

Dill Pickle

1. To make dill pickle spears, slice the cucumbers lengthwise into quarters. To make dill pickle chips, thinly slice them horizontally.

2. Divide the cucumbers among 4 (8-ounce) or 2 (16-ounce) jars. Divide the garlic, mustard seeds, peppercorns, and dill sprigs among each jar.

3. Heat the water, vinegar, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool slight ly and pour over the cucumbers. Set aside to cool to room temperature, then store the pickles in the fridge.

4. Pickle spears will be lightly pickled in 2 days, but their best flavor will start to develop around day 5 or 6. Pickle chips will be lightly pickled in 1 day, and will become more flavorful every day af ter that. Store in the fridge for several weeks.

Amounts Ingredients

each Cucumber

each Garlic cloves, halved

tsp Mustard seeds

bunch Dill 2 tsp Peppercorns 2 cups Water 2 cups Distilled white vinegar 1/4 cup Cane sugar 2 tbsp Sea salt

FISH & CHIPS

Beer Battered Fish

1. Heat oil to 400°F.

2. Break down fish into long skinny filets around 6-7 ounces, dry well and season with salt and pepper.

3. Whisk together dry ingredients and then add the beaten eggs. Slowly add in the beer and mix until incorporated.

4. Quickly dip fish into batter and fry at 400°F until golden brown, and reach 145°F internally. Place onto a wire rack, salt lightly and serve.

Amounts Ingredients 3lbs. Cod filets 1.5 cups AP flour 1.5 tsp Salt 1 tsp Black pepper 1.5 tbsp Garlic Powder 1.5 tbsp Paprika 1.5 tbsp Onion powder 2 each Eggs, beaten 2 cups Cold beer As needed Fryer Oil

Chefs notes: “Make sure batter and beer are very cold before frying. Any beer works either a dark or light lager. A freshwater fish such as perch, bluegill, or walleye is preferred, but cod works as well.”

Mayonnaise

1. In a heavy medium bowl, whisk the egg yolks with the salt and Dijon mustard until smooth. Slowly whisk in the lemon juice and vinegar until a thick paste forms.

2. Slowly steam in the oil while whisking constantly until a thick mayonnaise forms.

3. Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.

Ingredients

each Egg Yolk

tbsp Kosher Salt

tsp Dijon Mustard

tbsp

Lemon Juice

tbsp White Wine Vine gar

cups Vegetable Oil

tsp Granulated Sugar

Tartar Sauce

1. Combine all ingredients in a bowl and stir to combine.

2. Add more lemon juice or pickles if desired, also add more salt to taste if needed.

Amounts Ingredients

1 cup Mayonnaise

1 cup Dill pickles, finely chopped 1 tbsp Dill, fresh or frozen 1 tsp Lemon juice 1 tsp Sugar 1/4 tsp Bleck pepper, freshly ground 2 tbsp Onion, finely chopped

COOKIE

Chocolate Chip Cookies

1. Melt butter in a saucepan over medium-high heat. Gently cook butter until it turns a golden brown and butter smells nutty, about 5 minutes. Remove from the heat and continue to swirl until a rich brown color is achieved. Transfer butter to a medium bowl and whisk in the ice cubes. Then place the butter into the fridge to cool completely while whisking occasionally.

2. While butter is cooling, whisk dry ingredients together. Place the white sugar, eggs, and vanilla into the bowl of a stand mixer with the whisk attachment. Whish on medium-high speed for about 5 minutes until the mixture is a pale brownish-yellow and falls off the whisk in thick ribbons when lifted.

3. Switch to a paddle attachment. Once the butter has cooled, add the brown sugar and butter to the egg mixture. Mix on medium speed until combined. Then add the flour mixture on low and mix until barely combined, 15 sec. Add the chocolate chips on low speed and mix until dough comes together. Transfer to an airtight container and refrigerate dough until ready to bake.

4. Preheat oven to 325°F and use 1 oz scoop to place balls onto parchment lined sheet tray. Tear each ball in half and stick back together rough side out and then bake until golden brown around the edges. 13-16 minutes rotating pans halfway.

Chocolate Chip Cookies Continued.

5. While still hot sprinkle with course salt and cool for 2 minutes then transfer to cooling rack.

Amounts Ingredients

Unsalted butter 2 tbsp Ice 10 oz AP flour 3/4 tsp Baking soda 2 tsp Kosher salt 5 oz Granulated sugar 2 each Eggs 2 tsp Vanilla extract 5 oz Brown sugar, pref erably dark 8 oz Semisweet choco late chips

8 oz

Chefs notes: “For service, store in a warm place and serve with frozen vanilla custard. ”

Vanilla Frozen Custard

1. Add cream, milk, sugar and salt to a small saucepan over medium low heat.

2. Simmer for about 3-5 minutes or until sugar dissolves.

3. Remove from heat.

4. In a separate bowl whisk the egg yolks.

5. Drizzle about ½ cup of the warm milk liquid into the egg yolks whisking constant ly as you drizzle it in.

6. Whisk the egg mixture back into the pot. Add the vanilla. Return the pot to a medium low heat and cook until the mixture starts to thicken.

7. Take off the heat and pour into a mesh strainer.

8. Cool the milk to room temperature, then cover and put into the fridge to cool completely. This will take at least 3-4 hours overnight.

9. Churn ice cream according to manufacturer directions. Serve soft serve from an ice cream maker or firm it up in the freezer.

Amounts Ingredients

cups Heavy Cream

cup Whole Milk

cup Granulated Sugar

Salt

each Egg Yolks

tsp Vanilla Extract

SIDES

French Fries

1. Cut the potatoes into matchsticks, about ¼ inch by ¼ inch. Place the fries into cold ice wa ter while cutting.

2. Keep the cut fries in water for 2-3 hours.

3. Drain water and place fries onto a sheet with towels and dry very well.

4. Preheat oil to 300°F and par cook the fries in batches. Cook for about 4-5 minutes.

5. Remove from oil and chill until ready for use.

6. For a la carte service, heat oil to 400°F and fry the French fries for 1-3 minutes until golden brown.

7. Immediately toss with kosher salt and serve.

Amounts Ingredients 10 each Russet Potatoes, 90 degrees As needed Fryer Oil

As needed Kosher Salt

Chefs notes: “Fries can all be par cooked ahead of time and if needed can freeze them as well. When ready to use just make sure the oil is hot enough (400°F). ”

Coleslaw

1. In a very bowl, combine mayonnaise, vinegar, sugar and celery seeds. Sea son with salt and pepper, and mix until smooth.

2. Shred the cabbage: Using a sharp knife, quarter and core the green cabbage. Arrange quarters cut side down, so they sit flat and stable. Thinly slice them lengthwise for longer shreds( or crosswise for shorter sheds). Repeat with the purple cabbage. You should get about 16 total cups of shredded green and purple cabbage.

3. Add all the shredded cabbage and he shredded carrots to the bowl, season with salt and pepper, and toss until well combined. (Hands work best here.)

4. Transfer coleslaw to a serving bowl and serve immediately, or cover and refrigerate 3 hours ahead of time and up to overnight for the best texture.

Amounts Ingredients

1 cup Mayonnaise

1 tbsp Apple cider vine gar 1 tbsb Granulated sugar

1/2 tsp Celery seeds

1 medium head (ab 2 lbs) Green cabbage 1/2 medium head (ab 1 lbs) Purple cabbage two whole Carrots 1/3 cup Sour cream to taste Kosher salt to taste Black pepper