4 shallots
1 cup cider. At our pub, we use our own Granny Smith cider, Alice.
2 tablespoons honey
8 tablespoons vinegar
4 tablespoons Dijon mustard
2 cups oil
Roast the shallots, then combine the shallots, cider, honey, vinegar, and Dijon mustard into a food processor. Combine ingredients until smooth. Slowly drizzle the oil in, allowing everything to continue to combine after all the oil is added. Taste, and season with salt and pepper.
1 head of cabbage
3 peeled carrots
3 apples
1 cup pickled red onion
2 tablespoons fennel seeds
2 tablespoons coriander
1 cup mayo
¼ cup apple cider vinegar
1 bunch picked cilantro
Salt
Pepper
Julienne the cabbage, carrots, and apples, and toss them together. Toast your fennel seeds and coriander together in a sauté pan over medium-high heat for two minutes. Put this mixture into a spice grinder and grind into a fine powder. Toss the powder in with the vegetable mixture.
Add the remaining ingredients, and season with salt and pepper to taste. Mix it all together, and eureka! Your slaw is done. If you like it creamier, add more mayo. For less creamy, reduce the mayo.
Enjoy!
(requires smoker)
1 five-pound pork butt
2 cups salt
Trim seventy percent of the fat off the pork butt. Take a paper towel and dry off the butt, then coat the butt in salt and let it sit uncovered in the fridge for twelve to twenty-four hours.
When you’re ready to smoke the pork, take it out of the fridge and pat it dry. After the pork is dry, make your rub (recipe follows) and thoroughly coat the meat.
Pork rub
¾ cup brown sugar
¾ cup white sugar
½ cup paprika
¼ cup garlic powder
2 tablespoons pepper
2 tablespoons ginger powder
2 tablespoons onion powder
Once your meat is thoroughly coated in the rub, throw the butt in the smoker for at least three hours, along with your favorite choice of wood chips. Obviously, we only use apple wood!
While the pork is smoking, start putting together your braising liquid.
5 carrots, roughly chopped
5 celery stalks, roughly chopped
3 yellow onions, roughly chopped
7 Roma tomatoes
¾ cup red wine vinegar
¾ cup brown sugar
1 bunch thyme
8 garlic cloves
2 tablespoons mustard seeds
2 tablespoons Worcestershire sauce
7 quarts cider. At the pub, we use our very own Forgotten Trail cider, which is a semi-dry cider.
Combine the carrots, celery, and onions into a pan large enough to hold your pork butt plus some extra liquid. Add the Roma tomatoes, garlic, thyme, and mustard seeds.
Sweat the vegetables down until tender. Once they’re tender, add all the other ingredients and bring everything to a boil.
When your pork is done smoking, add it to your braising liquid, making sure the liquid covers all of the butt. Put a lid on the pot, and place in an oven at three-hundred degrees for three hours or so. You’ll know it’s done when it either falls apart or reaches an internal temperature of 195. If it’s not pulling apart at 195, put it into the oven until the butt reaches 203 degrees.
At the pub, we serve it on a brioche bun, with a bit of apple coleslaw on the side!
At the pub, we serve this alongside rustic bread, roasted carrots, cauliflower, apple slices, and sausage.
1 small, diced shallot
3 tablespoons apple cider vinegar
3 pounds Gruyère cheese, grated
4 tablespoons corn starch
3 cups cider. In the pub, we use locally produced farmhouse cider. Any dry cider would work just fine.
¼ cup apple Brandy or Calvados
Bring the cider and vinegar to a simmer, and reduce to low heat.
Toss the grated cheese with cornstarch.
Slowly add the cheese, a handful at a time, stirring after each addition.
Continue to add a little cheese at a time, stirring as you go.
Once all the cheese is added, increase the heat to medium until the fondue bubbles.
Stir constantly, and then add the brandy. Season with pepper, and keep warm to serve.
