Planning an Octoberfest party? Cookbook staff suggestions!

An American, Clinton Legacy Cookbook Chef, Dad, Vet ^ | Sept 19, 2001 | The Cookbook Slaves, Carlo3b,Angelique,christie,piaza,Howie,Twostep

[carlo3b]

Planning an Octoberfest party? Well we have, and here's a few suggestions for your consideration;

OCTOBERFEST MENU

POTATO, SAUSAGE, AND CABBAGE SOUP

ROTE BEETE - PICKLED RED BEETS
KARTOFFELSALAT, COLD POTATO SALAD
HOT GERMAN STYLE POTATO SALAD
CUKECUMBERS, PICKLED CUCUMBER
HERINGSALAT, (Herring Salad)
 

SCHWEINEKOTELETT in Zweibelsosse (Pork Chops in Onion Sauce)
BRATWURST
SAUERBRATEN MEATBALLS, WITH SAUCE
KIELBASA, SMOKED TURKEY

ROTKOHL is a traditional German specialty of sweet and sour red cabbage, which is heated and served as a side dish with a meat entree.
SAUERKRAUT is made the old fashion way using only 3 ingredients: cabbage, salt and water, splashed with cider vinegar.
CARROTS IN BEER
SPATZEL, BUTTERED NOODLES
SPICED APPLE SAUCE

ROGGENBROT (German rye Bread)

APFELSTRUDEL (apple Strudel)
GERMAN WHITE CHOCOLATE CAKE

MARZENBIER,  A Light , golden-brown and lively flavored beer which comes mostly from Munich.
BERLINER WEISS, A light beer brewed from wheat through natural fermentation
ALTBIER,  This beer also brewed from natural fermentaion comes primarily from Cologne and Westfälen.
MUNCHENER, This Dark beer originates in Munich and is quite strong
BOCKIER,  This beer is also strong and dark but it is also very aromatic. It is brewed throughout Germany now but it finds it's origins in a small town called Einböck


 

[carlo3b]

Carrots in BeerPrep time: 3 minutes
Yields: 8 servings

• 8    Lg carrots
• 2    Tbl. butter
• 1    12 oz  dark beer, any brand
• 1/2 tsp. salt
• 2    tsp. sugar

1.  Peel and slice carrots into long, thin slices.
2.  Melt butter in medium size frypan; add beer and carrots.
3.  Cook slowly until tender, stirring frequently.
4.  Stir in salt and sugar.
5.  Cook for another 2 minutes and serve hot.
 

[Chi-townChief]

As German is part of my Heinz 57 American ancestry all I can say is:

Ach du lieber und Ein prosit der gemuetlichkeit!!!

GOD BLESS AMERICA!!!

[bulldog905]

Thank You Germany, for your government's total support of The United States Of America's, War on Terrorism!

Any bier will do! After the German Government's declaration of support for the United States I unreservedly say: "Ich bin ein Deutschlander"!

[carlo3b]

ROGGENBROT
(German Rye Bread)Servings: 12

• 2 pk     Yeast; Active Dry
• 1/2 c    Warm Water(110-120 degrees)
• 1 1/2 c  Milk; Lukewarm
• 2 Tbls.  Sugar
• 1 tsp.    Salt
• 1/2 c     Molasses
• 2 Tbls.  Butter
• 3 1/4 c  Rye Flour; Unsifted
• 2 1/2 c  Bread Flour; Unsifted

Dissolve yeast in warm water.  In a large bowl combine milk, sugar, and salt.  Use a mixer to beat in molasses, butter, yeast mixture and 1 cup of rye flour.  Use a wooden spoon to mix in the remaining rye flour.  Add white flour by stirring until the dough is stiff enough to knead.  Knead 5 to 10 minutes, adding flour as needed.  If the dough sticks to your hands or the board add more flour.  Cover dough and let rise 1 1 1/2 hours or until double.  Punch down dough and divide to form 2 round loaves.  Let loaves rise on a greased baking sheet until double, about 1 1/2 hours.
Preheat oven to 375 degrees F.  Bake for 30 to 35 minutes.
Makes 2 round loaves.

[TEXASPROUD]

Bookmarked for later cooking! These look great. COME ON OCTOBER.

[Slyfox]

Forget about cabbage soup! I want BLOOD SOUP!!

With a slight hint of madcap sunni sauce.

[lowbridge]

I want BLOOD SOUP!!

Yeah! Where are the recipes for fried Osama?

[carlo3b]

You asked, I deliver! Any questions?? LOL

DUCK BLOOD SOUP (CZARNINA)

• 5 1/2 to 6 1/2 lb. duck, cut up
• 1 qt. duck blood
• 2 qt. water
• 2 tsp. salt
• 5 whole allspice
• 2 whole cloves
• 1 lb. dried prunes, pitted
• 1 c. raisins
• 1 small tart apple, chopped (optional)
• 2 Tbsp. flour
• 1 Tbsp. sugar
• 1 c. sour cream
• salt and pepper to taste
• lemon juice or vinegar to taste

Buy duck and blood from butcher. The blood contains vinegar. Cover duck with water in a large kettle. Add salt. Bring to a boil. Skim off foam. Put allspice and cloves into a cheesecloth bag and add to soup. Cook and cover over low heat until meat is tender, about 1 1/2 hours. Remove spice bag from kettle. Add prunes, raisins, and apple. Mix. Cook 30 minutes. With beater, blend flour and sugar into cream until smooth. Then add blood mixture, a little at a time, continuing to beat. Add about 1/2 cup hot soup stock to blood mixture, blending thoroughly. Pour mixture slowly into soup, stirring constantly until soup comes just to boiling. Season to taste with salt, pepper, lemon juice or vinegar. Serve with noodles if desired. Makes about 2 1/2 quarts. If a thicker soup is wanted, increase flour to 3 to 4 tablespoons or add 1 cup pureed prunes.

[jackbill]

Isn't Duck Blood soup Polish? It certainly was in my neighborhood in Baltimore.

BTW, the Sauerbraten recipe is nowhere near the fantastic recipe that my mother used. It was at least a two day operation.

[Slyfox]

You mean 'Marinated OAssma'. I think you need to look for a nice rump roast and marinate it until the meat falls from the bone. When finished with the marinade, carefully pour into radiation-proof container and wrap with duck tape. The repair to your local toxic waste dump. Bone appetite!

[carlo3b]

Don't tease me, where's the recipe?? LOLOLOL

[MamaLucci]

Why do I have this overwhelming desire to do the chicken dance?? :)

[PJ-Comix]

Ever have Kabanosi? It's Hungarian type sausage, not German but it would go good with an Octoberfest Party. Best is if you have the Kabanosi dried. Nice and crunchy. YUMMY!!!

[lowbridge]

You mean 'Marinated OAssma'. I think you need to look for a nice rump roast and marinate it until the meat falls from the bone. When finished with the marinade, carefully pour into radiation-proof container and wrap with duck tape. The repair to your local toxic waste dump. Bone appetite!

Don't forget to wrap up the leftovers in pig skin!

[Charles Henrickson]

Where are the recipes for fried Osama?

You mean 'Marinated OAssma'.

Or maybe that German favorite, ruinladen.

Eatsama ruinladen?

[Howie]

Anything like "blood pudding"? God, I used to almost vomit watching my German buddy eat that stuff!

[Howie]

Incoming!

[Bella_Bru]

So hungry.......

Sorry, having a Homer moment.

[piasa]

Here you go... a true two-three day sauerbraten recipe from a friend and part of my family archives for years. I think we already have this in the Freeper cookbook under a different and more creative name.

Herr Koller’s Sauerbraten

Number of servings: 6 to 8

INGREDIENTS

1 beef pot roast, abt. 3 pounds 1 C water
1 C vinegar
1/2 tsp. salt
black pepper
2 bay leaves
4 whole cloves
2 onions, chopped
1 marrow bone
2 tomatoes, cut into chunks
1/4 C vegetable oil
2 1/2 Tbs. flour or crushed gingersnaps
1 additional onion, sliced
2 cloves garlic

INSTRUCTIONS
Boil vinegar, water, salt, pepper, bay leaves, cloves and onion in a non-reactive corningware or pyrex pan. Allow it to cool, then add the meat and marrow bone and marinate in the fridge for 2 to 3 days and ocasionally stir up the mixture.

After that time has passed, remove the meat from the marinade and pat it dry. Cut up the garlic cloves and insert them into the meat.

Brown the roast in a deep frying pan with a little oil.

Then add the onion slices and cook them until they are transparent. Add the tomatoes and about half of the marinade and simmer, covered, for about 2 hours, or until tender.

Remove from pan and put on a plate; then in the same pan make a gravy from the drippings by adding the flour and additional marinade if needed.

If desired, add a bit more vinegar or lemon juice, brown sugar, seasoning or butter to taste.

Slice the roast and serve with gravy. This dish goes well with spaetzle, traditional German egg noodles.