Vegetarian

Perry Vinegar Chef: Wyatt Brege Yield: 1 gallon Ingredients: 5 lbs Pears, very ripe 1/2 gal Water Directions: Wash, then dice the pears and place in a sanitized glass vessel (stems and seeds are fine) Smoosh with a potato masher or wooden pestle Add water to one inch below the rim of the vessel. Cover with a thin cloth secured with a rubber band and leave in a stable, dark place Check on carbonation and water level daily for 2-4 weeks, as the liquid transforms into perry (pear cider) Strain the cider after carbonation has ceased. Use a 36"x36" flour cloth to press the remaining cider out of the mash. Discard the mash, and transfer the liquid to a clean vessel, topping off with water to 1 gallon Ferment for 6-12 weeks. A pellical will form within the first 1-2 weeks, which can be saved for use in kombucha (this is the “SCOBY”) Vinegar: you can pasteurize the vinegar by boiling it. You can remove the sedimentation by carefully tipping the vessel into another so as to not disturb it. This trub is fantastic for homemade bread. Notes: This recipe is for a farmhouse style perry, using the natural yeast present on the skins of the pears, and is ideal when a storm knocks a bunch of pears off the tree. ...

Power Bars Chef: Wyatt Brege Yield: 10 servings (10 bars) An easy no-bake protein bar recipe with the protein of an egg white and the fiber of half an apple. Ingredients: Dry 2 C Old-Fashioned Oats 2 30g Scoop of Vanilla- or Chocolate-flavored Protein Powder (I use Aldi’s) 2 Tbsp Cocoa Powder 1/4 tsp nutmeg 1/4 tsp cinnamon 1 tsp Kosher Salt 1/2 C [optional] Shredded Coconut, Crushed Nuts, or Granola 2 Tbsp [optional] Flax Seed, ground Wet 1-2 Tbsp Honey or Maple Syrup 1/4 Cup Apple Sauce 2 Tbsp No-stir Peanut Butter 1 tsp vanilla extract Directions: Mix the 7 dry ingredients, then add remaining wet ingredients, pressing with either a wooden pestle, spoon, or, ideally, a plastic dough scraper or wet hand ...

Beer Mustard Sauce Chef: Wyatt Brege Yield: 3 Quarts Ingredients: 1 Quart Dijon Mustard 3 Cup Yellow Mustard 3 Cup Honey 8 fl oz Stout or Porter Beer Directions: In a large mixing bowl, combine all ingredients and whisk

Biscuits Chefs: Wyatt Brege, Patty Pereira Yield: 1 full sheet (12 ea XL biscuits) Ingredients: 1 Quart Organic Flour 2 Tbsp Baking Powder 1 Tbsp Kosher Salt ½ Pound Cold Raw Butter, 1" cubed 1+ Cup Barista Whole Milk (not raw) Directions: In a large mixing bowl, whisk together dry ingredients until thoroughly combined Combine the dry mix and cold butter to the stand mixer bowl with the spade beater attachment, and gently knead until the mixture has resembled crumbs ...

Candied Walnuts Chef: Wyatt Brege Yield: 3 Quarts Ingredients: 2 Quart Walnuts, halves and pieces 3 Cup Brown Sugar ¾ Cup Water 1 Tbsp Kosher Salt Directions: In a large non-stick saute pan, bring all ingredients to a simmer until the syrup has begun to caramelize Be sure to do this on low heat, flipping occasionally. You want the caramel to completely coat the walnuts until they are sticky. ...

Ginger Sesame Vinaigrette Chef: Wyatt Brege Yield: 3 Quarts Ingredients: 1 Cup Soy Sauce 2 oz Sriracha 1 Cup Rice Wine Vinegar 4 oz Mirin 4 oz Green Onion 2 oz Garlic 2 oz Ground Ginger 2 Quart Sesame Oil Directions: Puree all ingredients except the sesame oil in the blender until smooth While the blender is still running, slowly trickle the sesame oil to emulsify Notes: Optionally, a few limes can be squeezed into the dressing