Tidewater Cole Slaw

Tidewater Cole Slaw (for a crowd)
Ingredients:

Green cabbage, cored, chiffonade very fine  2 gal volume
Red cabbage, cored, chiffonade very fine  1/2 gal volume
Red peppers, very fine julienne  3 ea
Yellow pepper, very fine julienne  3ea
Horse carrot, very fine julienne 3 ea
Red onions, minced 3 ea

Dressing
Sour cream 1 pt
Mayonnaise 1 pt
Cider vinegar 1/2 cup
Dry mustard 3 tbsp
Gulden's mustard (the name of the brand for prepared mustard, 
you may substitute with Dijon) 2 tbsp
Canned horseradish 4 tbsp
Sugar 1/2 cup
Salt, large grind black pepper, Tabasco t.t.
Ground celery seed 2 tbsp
Method:

1. Prep the cabbage, peppers, and onions and reserve. Combine all the ingredients for the dressing and reserve separately from the slaw. Be precise on the vegetable cuts.
2. Mix the slaw anytime before service time (but not the day ahead) and allow a couple of hours to marinate. 

Pizza dough

This is recipe for a pizza dough we used to make calzone in a class. The dough was excellent.

Ingredients:
makes 500 grams dough

Flour (all purpose) 262 gr (100%)
Water warm           178 gr (68%)
Yeast                        2.6 gr (1%)
Salt                           5.2 gr (2%)
Extra virgin olive oil 52 gr (20%)

Mix yeast with water. Mix Salt and flour. Combine all ingredients and knead dough for about 10 minutes to develop gluten.
Let it proof twice until doubles in size.
Roll for the desired shape. Add feeling.
Bake at 500F until golden in colour.

Funnel Cake

Ready to serve

Here is the recipe for Funnel Cake we made on Friday.

FUNNEL CAKE WITH MAPLE SYRUP AND SUMMER FRUIT SAUCES
Ingredients 

Milk, room temperature 24 oz 
Yeast 2/3 oz
AP flour 1 lb 5 oz
Salt 1 pinch
Egg yolks 1 1/2 oz 
Confectioners sugar 3 oz
Maple syrup
Fruit sauce

Method

1. Combine the milk and yeast with 10 ounces of flour. Cover and allow it to ferment for 45 minutes.
   
2. Add the remaining flour, salt, and egg yolks and mix; allow to ferment until doubled in size.
   
3. Stir the batter and pipe into 182° C/360°F oil to form cakes. Fry until golden brown; turn and repeat.
   
4. Remove them and allow them to drain on towels.
   
5. Dust funnel cakes liberally with confectioners sugar. Place in parchment bags.