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
- 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.
- 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.
- 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.
- 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.
- Deglaze the pan with the Autumnfest, apple juice, and reserved sauerkraut juice.
- Add the dry herbs, and bring to a simmer.
- 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.
- Cook until the ribs are nice and tender. They will take the longest.
- 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
- Sprinkled the gelatin over the cold water and let bloom for about 10 minutes.
- Add the cream and the sugar to a small saucepot. Meanwhile, split and scrape the vanilla bean and add it to the cream.
- Once the gelatin has bloomed add it to the cream mixture and bring to a simmer to dissolve the sugar and the gelatin.
- While that heats up, mix the yogurt and pumpkin together in a large bowl.
- Remove the vanilla bean from the cream, and add the cream mixture to the pumpkin mixture. Stir well to combine.
- Pour into desired molds—ramekins and small bowls work well.
- 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
- Add the beer and the sugar to a small sauce pot and bring to a simmer.
- 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.
- Add the pumpkin seeds and salt. Stir to combine.
- Immediately pour out onto a sheet pan or large dish that has been sprayed with nonstick spray.
- Spread with a rubber spatula that has been sprayed with nonstick spray until the brittle is in a thin, even layer.
- Put it in the refrigerator for at least an hour, or until it’s hard enough to be broken into pieces.