4-6 Strips of bacon
1 lb Smoked kielbasa, cut on a bias into 1″ pieces
1 lb Pork Butt (shoulder), cut into 6 equal pieces
½ rack St Louis style pork rib, cut in single bone portions
All Purpose Flour Seasoned with Salt and Pepper
1 Medium Spanish onion, small dice
2-3 Carrots, peeled and small dice
3 Ribs celery, small dice
3 Cups Green cabbage, sliced thin
1 lb Sauerkraut, drained and juice reserved
12 oz Autumnfest
1 Cup Apple juice
1 tsp Dry thyme leaves
½ tsp Dry rubbed sage leaves

Method

1. Render the bacon in a large skillet over medium heat until crispy and plenty of fat has cooked out. Remove the bacon and set aside.
2. Brown the sausage in the bacon fat. While the sausage is cooking, dredge the pork butt and ribs in the seasoned flour. Remove sausage from pan when browned.
3. Brown the ribs and pork butt in small batches in the remaining fat. When browned, place the ribs in a large crock-pot, then the pork butt, then the sausage.
4. Add the onions, celery and carrots to the pan and cook until they start to soften. Then add the green cabbage and sauerkraut and cook for 4-5 minutes or until the cabbage has started to soften.
5. Deglaze the pan with the Autumnfest, apple juice, and reserved sauerkraut juice.
6. Add the dry herbs, and bring to a simmer.
7. Pour vegetables over the meat in the crock-pot and lay the strips of bacon across the top. Allow this to cook for at least 3 hours; the longer the better.
8. Cook until the ribs are nice and tender. They will take the longest.
9. Serve with pierogies or mashed potatoes, and cold Autumnfest!

Pumpkin and Vanilla Bean Panna Cotta

1 tsp Powdered Gelatin
1 ½ Tbl Cold water
1 ½ Cup Heavy cream
⅓ Cup Sugar
1 Vanilla Bean
6 oz Plain yogurt
1 Cup Pumpkin puree
Pinch of salt
Good maple syrup for serving

Method

1. Sprinkled the gelatin over the cold water and let bloom for about 10 minutes.
2. Add the cream and the sugar to a small saucepot. Meanwhile, split and scrape the vanilla bean and add it to the cream.
3. Once the gelatin has bloomed add it to the cream mixture and bring to a simmer to dissolve the sugar and the gelatin.
4. While that heats up, mix the yogurt and pumpkin together in a large bowl.
5. Remove the vanilla bean from the cream, and add the cream mixture to the pumpkin mixture. Stir well to combine.
6. Pour into desired molds—ramekins and small bowls work well.
7. Refrigerate for 4-6 hours, overnight is even better.

Imperial Pumpkin Seed Brittle

1 Cup Sugar
½ Cup Imperial Pumpkin Ale
1 Cup Pumpkin Seeds, hulled and toasted
Pinch of Salt

Method

1. Add the beer and the sugar to a small sauce pot and bring to a simmer.
2. Allow it to cook until the sugar syrup hits 330 degrees and remove it from the heat. Allow it to carry over to 340 degrees off of the heat.
3. Add the pumpkin seeds and salt. Stir to combine.
4. Immediately pour out onto a sheet pan or large dish that has been sprayed with nonstick spray.
5. Spread with a rubber spatula that has been sprayed with nonstick spray until the brittle is in a thin, even layer.
6. Put it in the refrigerator for at least an hour, or until it’s hard enough to be broken into pieces.