Brittingham's Pub has been delighting diners in Lafayette Hill, Montgomery County, since before the Revolutionary War!
Executive chef Joseph Frost served up some of the dishes that have kept 'em coming back for more than 270 years.
1/2 C pickle juice
1/4 C apple cider vinegar
4 C red cabbage
1/4 C julienne carrots
1/4 C julienne red onion
1/2 C julinne pickled cucumbers and green tomatoes (can use store bought pickles as sub)
3 seed and julienned jalpenos (inner membrane removed)
A few pinches of sugar to taste
Whisk together the pickle juice, cider vinegar, and sugar.
In a separate bowl combine remaining ingredients and toss thoroughly to combine.
Pour vinegar mix over cabbage mix and toss by hand, crunching the vegetables in hand to help marinate.
Let sit for at least 30 minutes or up to overnight in fridge to marinate.
Taste before serving add a little more pickle juice or sugar to taste.
White Cheddar Spoon Bread
1 C whole milk
3 g kosher salt
65 g shredded sharp white cheddar
25 g chiffonade scallions
2 eggs beaten
10 gr butter (very small dice)
Preheat oven to 400 degrees.
In saucepan bring milk and salt to boil. Whisk in cornmeal and reduce heat to simmer.
Whisk consistently, making sure it doesn't stick for about 5-10 minutes.
When cornmeal is softened, remove from heat and whisk in 50 g of cheddar and scallions.
In separate bowl beat two eggs.
Using about 2 TBSP of the hot cornmeal at a time, temper the eggs.
Once eggs are tempered, whisk back into pot with cornmeal.
Use non-stick spray to coat a small to medium loaf pan.
Pour batter into pan, sprinkle top of loaf with remaining cheddar, and butter.
Bake for 25 to 30 minutes, or until top of loaf is browned and set.