You ask, we deliver!
We are so lucky to have such a devoted clientele of regulars who love our products so well. Many of our guests have inquired about recipes for favorite dishes on the menu. We recently took a poll, asking YOU, which of our most popular menu items you would love to have the recipes for to try at home! Here are the TOP FIVE requested recipes from menus in our first year+ of business!
Note: most of these recipes are measured most accurately by weight. But if you don’t have a scale, we have converted the measurements into cups, etc.
Broccoli Bites (Winter 2019)
This recipe yields about 30 bites
8 ounces broccoli florets (about three heaping cups)
6 ounces cheddar cheese, shredded (about 1½ cups)
1½ ounces bacon, diced small (about ? cup + 1 Tbs)
3 grams onion powder (about 1 scant ½ Tbs)
7.5 grams salt (½ Tbs + 1 tsp)
Pepper to taste
1 ounce flour (about 4 Tbs)
Flour, eggs, and breadcrumbs for breading (we use panko, but any breadcrumbs will do. If using panko, pulse in the food processor to get a finer grain)
-Bring a large pot of water to a boil and add salt until the water tastes as salty as the ocean.
-While you are waiting for the water to boil, prepare a large bowl filled with ice and water.
-Blanch your broccoli by submerging in the boiling water and allow to cook for TWO minutes (the broccoli should still have some bite to it).
-Quickly remove from the water and submerge in the ice water to stop it cooking.
-Once the broccoli is completely chilled, remove from the ice water onto a sheet pan covered with a towel and allow to dry completely.
-Once dry, chop the broccoli into small pieces.
-Put the bacon into a cold saute pan and place over medium heat.
-Cook bacon until it is crisp.
-Drain fat and pour cooked bacon onto sheet pan lined with paper towel to dry off extra fat.
-Make sure that all of your ingredients are cold.
-In large bowl, combine broccoli, cheddar, bacon, onion powder, flour, salt, and pepper.
-Whisk eggs and pour over.
-Using a spatula or your hands, gently mix until just combined (don’t overwork or you’ll start to break the cheese and broccoli).
-Chill to allow the egg to absorb the spices and flour.
-Using a large tablespoon or small ice cream scoop, portion into balls (like cookie dough).
-Once the bites are frozen, prepare your breading station.
-You’ll need three shallow and wide bowls.
-In the first bowl, pour flour, about ¼-½ inch deep.
-In the second bowl, whisk eggs to the same depth, and season with salt and pepper.
-In the last bowl, pour breadcrumbs to the same depth.
-Bread your bites by covering first in flour, then egg, the breadcrumbs.
-Put into airtight container and freeze until ready to fry!
-Deep fry from frozen in oil heated to 350° until golden brown and hot in the center.
-Serve with your choice of dipping sauce (we use honey mustard!)
Bacon + Jalapeno Jam (on our burger, Winter 2020)
Recipe yields about 4 cups
1 pound jalapenos
1 pound bacon, diced small
2 oz honey (about 3 scant Tbs)
½ cup shallot, minced
25g whole grain mustard (1½ Tbs + 1 tsp)
½ cup sugar
-Roast your jalapenos (this is best done over an open flame, either on a grill, or over a cooling rack directly on a gas stove). You want to char them until they are completely black on all sides. Then place into a mixing bowl, cover tightly with plastic wrap, and allow to cool.
-Once the peppers are cooled, peel and remove all seeds, the chop.
-Add bacon to a large pot (large enough to hold all of your ingredients) and heat over medium heat.
-Cook bacon until it is crisp and drain off excess fat.
-Add remaining ingredients and mix well.
-Bring to a simmer and cook over low, stirring frequently, until reduced to a jam like consistency.
-Pack into airtight containers and it will last, refrigerated, for several months.
Whipped Feta (a favorite rotating selection on our Cheese + Charcuterie board)
Recipe yields about 3 cups
10 ounces feta cheese, crumbled
4 ounces cream cheese, room temperature
1 lemon, zested and juiced
1 bunch scallions, sliced thinly
½ cup extra virgin olive oil
Black pepper to taste
Heat a saute pan over high heat.
-While heating, prepare a plate or pan lined with paper towel.
-One the pan is hot, add 2 Tb canola oil.
-Add scallions and cook quickly, stirring, until they are browned but not burned.
-Remove from pan onto prepared sheet to drain all excess oil, allow to cool.
-Make sure that both of your cheeses are room temperature.
-In a mixer or food processor, combine the feta and cream cheese.
-Mix or pulse until evenly combined.
-Add scallions, lemon zest and juice, and black pepper and pulse until just combined.
-Pack into airtight containers and refrigerate.
Margaret’s Ranch (everyone’s favorite dressing, not currently on the menu but it will ALWAYS come back!)
Recipe yields about 2 cups
1 cup mayonnaise (Duke’s always and only…ok, ok, if you have to substitute, Hellman’s can work too)
½ cup sour cream (full fat)
1/8 -¼ cup whole milk buttermilk (less for dip consistency, more for dressing consistency).
3 cloves garlic, finely minced or pressed through a garlic press
¼ cup chives and parsley, minced (a total ¼ cup between the two herbs)
2 Tbs fresh lemon juice
Salt and pepper
-Whisk together mayonnaise, sour cream, buttermilk, garlic, herbs, and lemon juice.
-Check for consistency; if you are using as a dressing add more buttermilk to thin.
-Season generously with salt and pepper (start with 1 tsp salt and ½ tsp pepper).
-Chill for 1 hour and check again for seasoning (it will take time for the salt to dissolve in the cold dressing, the right amount of salt is important for it to taste like real homestyle ranch!).
-Pack into an airtight container and refrigerate.
Deviled Eggs (our classic bar snack – keep an eye on our social media, these might make limited time appearance during the week coming up!)
Recipe for a dozen eggs (24 halves)
1 dozen eggs
4 Tbs mayonnaise
1 shallot, finely minced
½ ounce dill, minced
Whole grain mustard for plating
-Hard boil eggs. For a perfectly cooked egg every time follow our method…bring a large pot of water to a rolling boil. Carefully add your eggs to the water using a slotted spoon or spider. Make sure that the water is still at a low boil once the eggs are submerged, if it is a rolling boil, turn it down, if it stops boiling start timing once it comes back to a boil. Boil for 10 minutes. While the eggs are boiling, prepare a bowl filled with ice and water. After 10 minutes, remove your eggs using your slotted spoon or spider and submerge directly into the ice water to stop cooking. Leave in the ice water for 10 minutes to ensure they are chilled all the way through.
-Carefully peel your eggs and cut in half. Once you’ve removed the yolks, rinse your eggs whites in cold water to remove all of the leftover yolk (this will keep your egg whites from going bad as quickly).
-Combine egg yolks and mayonnaise in a food processor and pulse until smooth and well combined.
-Scrape mixture into a bowl and fold in shallots and herbs.
-Season to taste with black pepper.
-When ready to serve, place a small dot of whole grain mustard on your serving plate for each of your egg halves, and top with your egg whites.
-Pipe each egg white to generously fill with your filling (use it all!).
Please let us see your home creations! Share your photos of your homemade Mount Ida recipes on Instagram or Facebook and be sure to tag us! And, as always, please join us 7 days a week to enjoy your current favorites on our menu!
We will be launching our new Spring menu in mid-April, so keep an eye out for the announcement of our new, mouth watering menu offerings.