Recipes

To celebrate the fall season, our chefs at the Eccentric Cafe have created some Best Brown inspired dishes. Enjoy! Fall Squash and Zucchini Fritters with Butter Pecan Ice Cream and Best Brown Caramel Sauce Ingredients for caramel sauce: 1 bottle of Best Brown 2 cups of brown sugar 2 cups heavy cream 1 stick of butter 1 tsp vanilla extract Procedure: In a sauce pan, combine sugar and Best Brown.  Whisk over low heat until the sugar is dissolved. Add the cream and butter.  Bring the mixture up to a boil and then reduce heat to low. Let the mixture simmer for about 10-15 minutes until it is thick and resembles caramel. Ingredients for fritters: 2 cups of any fall squash, roasted and pureed (pumpkin, spaghetti squash, acorn, butternut)* 2 cups shredded zucchini 3 cups of flour 1 cup sugar + 2 tbs for zucchini 1 tsp baking soda 2 tsp baking pwder ½ tsp salt 3 eggs 1-2 qts canola oil (for frying) Powdered sugar for dusting *canned pumpkin will also work Procedure: In a large sauce pan, fitted with an oil thermometer (or a table top fryer), heat the oil to 350 F. Mix the shredded zucchini with 2 tbs of sugar and let it sit for 10-15 minutes.  The sugar will draw liquid out of the zucchini.  After 15 minutes, place zucchini in a towel or fine mesh strainer and squeeze as much liquid out as you can.  Reserve the liquid. While the zucchini is sitting, whisk together the squash and the eggs.  Add the 1 cup of sugar and mix until homogenous. Whisk together baking soda, baking powder, flour, and salt.  Add flour mixture to squash mixture. Add squeezed zucchini to the batter.  If batter seems too thick, add some of the zucchini water to thin it out.  It should have the consistency of loose cookie dough. Place the batter into the fryer a spoonful at a time.  Fry until the fritters look golden brown. Carefully remove fritters from the hot oil onto a plate lined with paper towel to soak up excess oil.  Dust fritters with powdered sugar. Place fritters in a bowl with your favorite ice cream (our chefs recommend butter pecan), and drizzle with the Best Brown caramel sauce. Check out our other Best Brown inspired recipes  

To celebrate the fall season, our chefs have created some Best Brown inspired dishes. Enjoy!  Brined Pork Chop with Apple Kohlrabi Slaw Ingredients for Brine: 1 gallon of water 1 cup Apple Cider Vinegar 1 cup salt ½ cup sugar 2 sprigs rosemary 6 sprigs thyme 6 cloves of garlic, smashed 4-6 pork chops Procedure: In a pot large enough to hold a gallon of water add all of the ingredients, except the pork, and bring to a simmer.  Stir the brine to make sure the salt and sugar dissolve. Let the brine cool to room temperature, and then refrigerate until chilled. Add pork to bring and refrigerate for at least 2 hours (no more than 6). Before cooking, pull pork out of brine, pat it dry with a towel, and let it sit at room temperature for 10 minutes to ensure even cooking. Cook pork with your desired method, our chefs recommend grilling (about 4-6 minutes per side). Apple Kohlrabi Slaw Ingredients: 2 Granny Smith Apples 2 Kohlrabi stemmed and peeled 1 tbs sugar ½ tbs salt Juice of 2 lemons 2 tbs extra virgin olive oil Procedure: Using a box grater, food processor, or mandolin, shred the apples and kohlrabi. Mix the apples and kohlrabi with the salt, sugar, lemon juice, and olive oil.  Let the mixture marinade until the apples and kohlrabi start releasing liquid. Refrigerate until ready to use. This dish can be enjoyed in many forms.  For the fall season, and with a Best Brown, mashed potatoes and browned butter with capers go along with it well. It can also be tasty and and a lighter over some herbed rice and the liquid extracted from the slaw. Check out our other Best Brown inspired recipes  

Best Brown Ale returned to Bell's Eccentric Café and General Store in September . To celebrate, our chefs pulled together some of their favorite recipes, both made with or to pair with Best Brown Ale.  They'll be hosting a number of these dishes as specials at the Café throughout September. Stop by to try them or grab some Best Brown Ale from our General Store to make them at home. Here's the first of our Best Brown Ale recipes for the season. Kale Salad with Roasted Fennel and Best Brown AlE Macerated Cherries Ingredients: 1 lb of cherries, stemmed, pitted 1 bottle of Best Brown Ale  ¼ cup of sugar 2 bunches of kale, stemmed, roughly chopped or a prepackaged kale salad mix 2 bulbs of fennel 2 oz of crumbled bleu cheese Procedure: Mix sugar and Best Brown together in a pan, heat until the sugar is dissolved. Pour beer over the stemmed and pitted cherries, let it cool to room temperature, and chill in the refrigerator for 1 hour. Cut the stalks and root off of the fennel bulb and cut the bulb into fork sized pieces. Mix the fennel with 1 tbs of canola oil and 2 tsp of salt. Roast the fennel in the oven at 400 F until the edges are nice and browned (about 10 minutes) Assemble the salad; mix your kale, cherries, and fennel together; top with bleu cheese and your favorite vinaigrette. CHECK OUT OUR OTHER BEST BROWN INSPIRED RECIPES