the canned culture now found in craft beer

On Sun., Jan. 25 the historic beer can celebrated 75 years since it was churned into creation in 1935 in the Gottfried Krueger Brewing Company of New Jersey.

Since the beginning, when the classic aluminum can was first tested and tasted on the lips of American drinkers, traveling from New Jersey to Richmond, Va., the satisfying pop of sapping open an alcoholic beverage quickly caught on, and we have not looked back.

According to the U.S. Census Bureau, in the majority of the 22 gallons of beer that each American drinks per year, cans are selected over bottles. Fittingly so, Sly Fox Brewing Company of Phoenixville leaked last week that although craft breweries are notorious for supplying their blends in bottles, they will continue to release their canned series of beers.

Finding delight in canned varieties, they will add a fifth sample of beer to their portfolio this spring, the Rt. 113 IPA, Sly Fox's brewmaster Brian O'Reilly reveals that through popular demand, they have caved to customers' requests.Recently, the local brewery, with brewhouse locations in Royersford and Phoenixville, reopened their Pittsburgh and Western Pennsylvania markets and expect to see an increasing demand for all our beers, said O'Reilly.

The Rt. 113 IPA will join the Pikeland Pilsner and the Phoenix Pale Ale as year-round can releases, although all three will also remain available in 22 ounce glass bottles.The canned portfolio is available to consumers in 24/12 loose cases, six-pack cases and variety packs of 12. The two seasonal brews that rounds out their five-can listing are the Royal Weisse, available only in the spring and summer, and the Dunkel Lager, available in the fall and winter.

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a handsome roasted beet salad from henry's cafe

Being a lil' Pennsylvania Dutch gal, it is appropriate that I love all things pickled. This of course, includes pickles (obviously), but also such things as beans, peppers and most definitely, red beets. Since I was raised on the sweet-and-sour of canned vegetables, I find it odd when I come across individuals who do not share the same fascination in mini-vinegary bites as myself.

All the above being said, recently revisiting Henry's Cafe of Pottstown, I immediately gushed when I viewed that Frank Raski's revised menu offered a seasonal roasted red beet salad as a first course.

Henry's, one of my top five restaurants of my almost-25 years, is quaint and comforting, and serves top-notch entrees prepared before your eyes in a pristine open kitchen. Raski, owner and chef, sculpts each dish to order aside his sous chef, Jesse Daniels, as almost a comedic show, making your dining experience much more than a simple dinnertime feast.

Mashing laughs into the kitchen scene does not lessen the complexities of each perfect plate either, which identifies that these males' skills far surpass the norm' knifing talent found in any kitchen's scene.

For my beloved starter of roasted reds, Daniels lined the bottom of the dish with a handful of their delicately-sliced beets, drizzles of housemade vinaigrette, a pile of field greens, a dashing of diced tomatoes, and the big finale, a nicely-toasted crostini on the side, plopped with a generous amount of their goat cheese spread sprinkled with cracked pepper.

My first course was just the beginning, and with an ever-changing list of fresh fish, and a seasonal offering of second and third courses, to find out much more, you have to sample Frank's cuisine for yourself.

the winter warming roasty tomato soup

In the lull of the close of one the chilly season's worst months, a dear friend and I decided to occupy our time with our first attempt at a slurpable concoction of roasted, juicy tomatoes and fresh basil. Although not fond of many Food Network stars, we took our recipe lead from Mr. Florence, and I can't deny that his devised blend far surpassed what I had expected from the combining tastes.

Although, like any first cooking attempt with any pairing of people, there's always a challenge. And, through barrelling laughs and bits of broken blender sucked into our soup (yes, there was a reason Tyler suggested using an immersion blender, not the norm' in the blending machine world), the overall flavor of our friendly swirl boosted my winter blues with just a few brief swigs.


Roasted Tomato Soup
adapted from Tyler Florence

2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)
6 cloves garlic, peeled
2 small yellow onions, sliced
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 quart chicken stock
2 bay leaves
4 tablespoons butter
1/2 cup chopped fresh basil leaves, optional
3/4 cup heavy cream, optional

Preheat oven to 450 degrees.

Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.


Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot. Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.


Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in a bowl with a few leaves of basil and enjoy the bite of roasted reds, via your spoonfuls.

sweet and sugary butterscotch buns

The appeal of a gorgeous and gooey sweet buns need little introduction, but when contemplating preparing a batch yourself, the process seems time-consuming and tedious. However, when Food & Wine Magazine revealed a recipe that cuts prep time in half, and crafts insanely delicious, drool-worthy sticky rolls, I couldn't help but share it with you.

(Note: I adapted some of the instructions and ingredients to save you even more time and money.)

Dough
3/4 cup whole milk
1 tablespoon plus 1/2 teaspoon active dry yeast
1/2 cup granulated sugar
1 stick unsalted butter—6 tablespoons softened, 2 tablespoons melted
2 large eggs
4 cups all-purpose flour, plus more for dusting
1 teaspoon kosher salt
1 cup light brown sugar
2 teaspoons cinnamon

In a liquid measuring cup, heat the milk in the microwave until warm, about 1 minute. In the bowl, combine the warm milk and the yeast. Add the granulated sugar and softened butter, and mix for about 1 minute. Beat in the eggs, one at a time. Add the flour and salt and mix at low speed until incorporated, about 2 minutes. Increase the speed to medium and mix the dough for an additional 2 minutes longer. Plop dough into a lightly oiled bowl, cover and let stand at room temperature for 30 minutes.

Preheat the oven to 325°. Spray a standard 12-cup muffin tin with nonstick cooking spray.On a lightly floured work surface, roll the dough out to a 9-by-24-inch rectangle. In a small bowl, mix the light brown sugar with the cinnamon. Brush the 2 tablespoons of melted butter over the dough and sprinkle with the cinnamon sugar. Beginning at a longer end, roll up the dough as tightly as possible and pinch the seam. Cut the log into 2-inch pieces and set them in the muffin cups cut side up. Cover and let stand for 30 minutes.

Bake for 25 to 30 minutes, until the buns are golden brown. Remove from pan.

Butterscotch Glaze
1/2 cup packed dark brown sugar
6 tablespoons unsalted butter
3 tablespoons Scotch whiskey
2 1/2 tablespoons heavy cream
2 tablespoons water
1/4 teaspoon salt
1/8 teaspoon pure vanilla extract
1/8 teaspoon baking powder

In a small saucepan, bring the brown sugar, butter, Scotch, heavy cream, water to a boil. Simmer over moderate heat until thickened slightly, about 2 minutes. Remove from the heat and stir in the salt, vanilla and baking powder. Generously drizzle glaze, when slightly cooled, over top each bun. Serve immediately.

Easy Tip: If you store the sticky buns in an airtight container, you'll be able to experience fresh buns for days and days to follow. Pop an individual roll in the microwave for 30 seconds to experience their fresh-out-of-the-oven goodness.

the pleasing and pristine pub of wegmans

In the 132,000 square feet of the No. 74 store of the $4.8 billion family-run grocery company, Wegmans, lays nestled a full-scale, Irish pub-styled eatery — a first for the Rochester-based company.

The East Coast supermarket chain placed third on Fortune magazine's 13th annual list of "100 Best Places to Work." Sliding up two spots from last year's ranking at No. 5, the Collegeville location roughly employs 550 full- and part-time positions in one of their newer establishments, with a small chunk of those employees maintaining their in-house restaurant for area grocery shoppers.

Pristine and welcoming, the on site tavern lessens the load of supermarket shopping by offering affordable, speedy cuisine that may not necessarily be on the healthier side, as their chain raves elsewhere, but does in fact succeed in conveniently working with the hustle-bustle of our everyday lives.

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boosting on beers at the craft ale house

The attractive, comfortable brewpub, with its fancied and wholesome bar food, sweet-natured staff, and well supplied, unique beer listing, seems at first glance to have been whisked off its foundations in Central Philadelphia and plopped down in Limerick, by mistake.

However, for us locals, the opening of classy beer bar in such close quarters to our residences, can only be seen as luck, and with owners Gary and Melissa Fry celebrating their one-year anniversary of Craft Ale House on December 29, area hopheads could not be more pleased.

The Frys, proudly fond of all things found in a frosty pint, have a love for beer that far surpasses the casually addicted sipping status. The couple met at a beer bash, both representing their then workplaces that boosted on booze — Melissa at Valley Forge Brewing Company and Gary at Sunny Brook of Pottstown — and soon was born the perfect pair of beer connoisseurs.

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the hidden pleasures of the corner pantry

As a fresh sophomore at Arcadia University years ago (in 2004, to be exact), I was assigned to interview and shadow a business owner going through the motions of what made them a success. Now thinking about it, I immediately chose a small-town, newly-established eatery, in comparison to any other business. Such a decision, may have then been telling of what would become of me and my sole efforts in writing, yet then, I was just ready to immerse myself within the world of one-on-one storytelling.

Either way, my first interview in the world of food was with Kim Nein of the Corner Pantry of Limekiln, Pennsylvania. Spunky and eccentric, Nein is a creative chef and energetic entrepreneur who reflects her rural setting and home styled tastes perfectly in her fancy foods and darling decor.

While managing the breakfast and lunch hot spot for a handful of locals, in addition to an active catering business, Nein swirls her styles through heartily stewed soups, chunks of savory meat loafs, delicious bowls of chicken pot pie and daily changing concoctions of quiche.

Recently, I revisited the Corner Pantry, which is attached to the Limekiln Post Office, and delved deep into a heaping plate of chicken salad atop some gorgeous greens (seen below). The hyped salad, pumped with cranberries and walnuts, was savory and sweet, and a bit more interesting than the typical poultry salad you find at many lunching locations.
Although she previously reported to me that she adores cooking in comparison to baking, she sure as hell does not show it, boasting a handful of traditional treats throughout her petite shop, including classically crafted apple pies (seen below), lemon bars and the ever-changing selection of fresh cookies.
However, she is openly fond of antique collecting, and has an impressive knack for locating the must-haves from area thrift shops, estate closings and yard sales. My favorites of any antique collection are always those that are kitchen-inspired, and Nein not only fittingly displays those that she loves the most, but she also graciously offers them up for sale.

Below, I close with a series of the items I found, most adoringly. There are a ton of aprons up for grabs. I personally liked this garden-inspired design, even though I haven't a clue how to garden.

The salt-and-pepper shakers enclosed in a retro television was probably the coolest grain set I've seen. The ladle set with a embroidery pouch was rustic, yet adorable.
Nein swears these are not for sale, but how cool are they? They're a stack of olden half pint paper containers used once at a dairy for ice cream.