This makes a lot of herring, but it's the recipe we use in the restaurant!

Ingredients

• 10# Pickled Herring in Wine Sauce
• ¼ Cup Black Mustard Seeds
• 1# Dijon Mustard
• 1 pint Grapeseed Oil
• 1/8 Cup Coarse Black Pepper

 
Preparation

• Drain the herring completely.
• Mix all ingredients together and refrigerate immediately
• Allow to rest for at least 4 hours before serving

This makes a lot of herring, but it's the exact recipe we use in the restaurant.

Ingredients

• 1 0# Pickled Herring in Wine Sauce
• 2 Cups Sour Cream
• 1/8 Dijon Mustard
• 4 grams Dried Chives
• 2 tbs. Horseradish
• 1 tbs. Coarse Black Pepper
• 1/8 Cup Lemon
• Bunch of Dill 

 
Preparation

• Drain the herring completely
• Mix all ingredients together and refrigerate immediately
• Allow to rest for at least 4 hours before serving

You can make a smaller amount, but why would you?

Ingredients

• 16 lbs Pork Shoulder, either bone in or boneless is fine
• 2-4 Onions, sliced
• 2 Cups Cider Vinegar
• Salt
• Pepper
• Cumin

Preparation

• Lightly cover bottom of full pan with onions (about 4 medium or 2 large onions)
• Add pork shoulders with fat between the pieces (fat facing sideways rather than upwards)
• Cover with ¼ cup salt, ¼ cup cumin, and ¼ cup coarse-ground pepper
• Bake at 325F until internal temp reaches 208F (usually overnight)
• Allow the butt to cool down to 150F

Serving

• Add 2 cups apple cider vinegar while pulling the meat with hands
• Transfer to serving pans after mixing with vinegar
• Bring internal temperature to 160F
• Taste and add salt, pepper, and vinegar as needed

This makes an absolutely massive amount of pulled poultry for a full feast's worth. Feel free to adjust the proportions as needed.​

Ingredients

• 2-4 Onions, sliced
• 16 lbs boneless leg and thigh meat from your poultry of choice; we use a fatty chicken
• Two jars fresh horseradish, for 16 fl oz total
• Salt
• Black Pepper

Preparation

• Lightly cover bottom of full pan with onions (about 4 medium or 2 large onions)
• Add 16 lbs boneless leg and thigh meat
• Pour two jars of horseradish over top of chicken for 16 fl oz total
• Cover with scant ¼ cup salt and a scant ¼ cup coarse-ground black pepper
• Roast at 375F on convect until internal temp reaches 204F

Serving

• Cool to 155F, gently toss the pieces to combine all ingredients
• Transfer to ⅓ or ½ pan (as kitchen needs dictate) and hold at 165F
• Allow to mellow for 6 hours before serving

Combine the following in a non-reactive container and allow to sit for 12 hours before serving. For best results, refrigerate after 24 hours.​

• 2 Cups Yellow Mustard Seeds
• 2 Cups Brown Mustard Seeds
• 4 Cups Root of All Evil Mead
• ½ Cup Ginger
• ¼ Cup Mustard Powder
• ¼ Cup Fine Black Pepper
• 1 Cup Honey
• 1/8 Cup Himalayan Salt
• 2 Cups Apple Cider Vinegar

Combine the following in a non-reactive container and allow to sit for 12 hours before serving. For best results, refrigerate after 24 hours.

• 3 Cups Yellow Mustard Seeds
• 1 Cup Brown Mustard Seeds
• 4 Cups Nordic Farmhouse Mead
• 1.5 Cups Honey
• ¼ Mustard Powder
• 1/8 Cup Himalayan Salt
• 3 Cups Apple Cider Vinegar

​

Combine the following in a non-reactive container and allow to sit for 12 hours before serving. For best results, refrigerate after 24 hours.

• 3 Cups Brown Mustard Seeds
• 1 Cup Yellow Mustard Seeds
• 4 Cups Old Wayfarer Mead
• 1 Cup Honey
• 1/8 Cup Himalayan Salt
• ¼ Cup Mustard Powder
• ¼ Cup Fine Black Pepper
• ¼ Cup Minced Garlic
• 2 Cups Apple Cider Vinegar

​

About 15 Minutes before combining ingredients below, add 8 grams dry yeast to 140 grams warm water (~130F). This will be your Water and Yeast Slurry

Combine in this order:
150 grams 7 Grain Bread Flour
150 grams Rye Flour
10 grams Salt
20 grams Gluten
22 grams Vegetable Oil
150 grams Wheat Sourdough Starter
145 grams Water and Yeast Slurry

• Mix with dough-hook for 15 minutes
• While the dough is mixing, preheat oven to 150 and add a pan of boiling water to the bottom rack.

Preparing Loaves:   

• Roll ball out into a long banquet style loaf, and place a lined baking sheet.
• Slit lengthwise along the top.
• Place in the oven to proof (temperature should be between 120F and 145F)
• Proof for at least one hour, preferably two

Baking Loaves:

• Remove pan of water
• Do not remove bread
• Set oven to bake at 400F
• Bake for 45 minutes, it should take about 20 minutes for the oven to get to temperature. This period of time with the high moisture level and lower temperature is partially what gives the loaf its firm crust.
• Allow loaf to cool completely before removing from pan, and serve.​