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Hometown Focus Recipes – Hometown Focus

 

October has officially arrived and what better way to celebrate than with some traditional Oktoberfest food. It was hard to choose which recipes to use (from www.allrecipes.com) because they all looked so good – and I was hungry when I wrote the column, so everything sounded good.

I’m sure there will be Oktoberfest food available at local restaurants along with some polka music and beer mugs. If not, enjoy these German dishes at home with friends and raise a glass of beer or mulled wine to say “prost” by October.

German Spaetzle Dumplings

Recipe by: MARBALET

• 1 c. all purpose flower
• 1/2 tsp. ground nutmeg
• 1/2 tsp. salt
• 1 pinch freshly ground white pepper
• 2 eggs
• 1/4 c. milk
• 2 tablespoons. butter
• 2 tablespoons. chopped fresh parsley

Fill a large saucepan halfway with water and bring to a boil. Adjust the heat so that the water is just boiling. Meanwhile, combine flour, nutmeg, salt and white pepper in a medium bowl. Beat the eggs together in a small bowl. Add eggs with milk alternately to dry ingredients. Stir until smooth.

Working in batches, press the dough through a spaetzle maker, or through a large-hole colander or metal grater, into boiling water. Cook for 5 to 8 minutes. Remove with a slotted spoon or spinner and drain well. Melt butter in a large skillet. Add spätzle and cook, stirring gently, until heated through. Serve sprinkled with parsley. (Yield: 6 servings)

Sausage and sauerkraut

Recipe from: DOEMARK

• 2 pounds sauerkraut, rinsed and drained
• 1 tbsp. caraway seeds (optional)

• 1/4 c. Brown sugar
• 1 apple, diced
• Baking spray
• 1/2 pound bacon, cut into 1-inch pieces
• 1 large onion, chopped
• 1 1/2 lb. kielbasa sausage, cut into pieces
1 inch thick slices

Place sauerkraut, caraway seeds, brown sugar and apple in a large saucepan over medium heat and bring to a boil. Reduce the heat to low and cook for 2 hours, stirring occasionally. Preheat the oven to 325 degrees. Grease a 9×13-inch baking dish.

Place bacon and onion in skillet over medium heat and cook until bacon is almost crisp and onion is beginning to brown, about 10 minutes. Stir the bacon mixture through the sauerkraut. Brown kielbasa sausage in remaining bacon fat in same skillet until sausage begins to brown, 10 to 15 minutes; stir through the sauerkraut mixture.

Spoon the sauerkraut and sausage mixture into the prepared baking dish. Bake in the preheated oven until bubbling, about 1 hour. (Yield: 5 servings)

German Rouladen

Recipe by: Ron Oldham

• 1 1/2 lb. flank steak
• German stone-ground mustard, to
taste
• 1/2 pound thick sliced ​​bacon
• 2 large onions, chopped
• 1 (16 oz.) jar dill pickle slices
• 2 tablespoons. butter
• 2 1/2 c. water
• 1 cube of beef stock

Cut the flank steak into thin fillets; about 1/4 inch thick and 3 inches wide. Spread one side of each fillet liberally with mustard to taste. Place bacon, onions and gherkins on each fillet and form into a roll. Use twine or toothpicks to hold the roll together.

Heat a frying pan over medium heat and melt the butter. Place the rolls in the butter and fry until brown. Pour in 2 1/2 cups of water and add the stock cube; stir

to dissolve the stock cube. Let the buns simmer for about an hour. (Yield: 6 servings)

Warm German Potato Salad

Recipe by: Tequila

• 9 potatoes, peeled
• 6 slices bacon
• 3/4 c. chopped onions
• 2 tablespoons. all purpose flower
• 2 tablespoons. White sugar
• 2 tsp. salt
• 1/2 tsp. celery seed
• 1/8 tsp. ground black pepper
• 3/4 c. water
• 1/3 c. distilled white vinegar

Place the potatoes in a large saucepan and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, let cool and cut into thin slices.

Place the bacon in a large, deep skillet. Fry over medium heat until evenly browned. Drain, crumble and set aside, reserving the drops. Saute the onions in the bacon drippings over medium heat until golden brown.

Whisk together flour, sugar, salt, celery seed, and pepper in a small bowl; stir in onions and cook until bubbling, then remove from heat. Stir in water and vinegar; bring to a boil over medium heat, stirring constantly, and simmer for a minute. Gently stir the bacon and sliced ​​potatoes into the onion mixture until the potatoes are heated through. (Yield: 12 servings)

Chef John’s Braised Red Cabbage

Recipe by: Chef John

• 2 tablespoons. butter
• 1 small red cabbage, cored and

thin sliced
• Salt to taste
• 1/3 c. water
• 1/4 c. Red wine
• 2 tablespoons. red wine vinegar, or to taste
• 2 tablespoons. White sugar
• 1 pinch of caraway seed

Melt butter in a large skillet over medium heat; cook cabbage in hot butter until starting to soften, 1 to 2 minutes. Season with salt. Pour in water, red wine and red wine vinegar. Stir to combine. Mix sugar and caraway seeds.

Continue to cook and stir until the liquid has evaporated and the cabbage is tender, about 5 minutes. If the cabbage is not fully cooked, add a splash of water and cook for a few more minutes. (Yield: 4 servings)

Gluehwein (German mulled wine)

Recipe by: Eurocook

• 1 gal. Red wine
• 8 (3 inch) cinnamon sticks
• 12 whole cloves
• 3/4 c. White sugar
• 1/2 c. freshly squeezed lemon juice
• 1 orange, cut into rounds

Pour the wine into a large saucepan and place over medium heat. Let it heat up until steam comes off the surface, but don’t let it boil. Add cinnamon sticks, cloves, lemon juice and sugar; stir to dissolve sugar. Float orange slices on the surface. Heat over medium heat for 5 minutes, being careful not to let it boil. Remove from heat and let stand for 1 hour. Pour through a colander to remove orange slices and whole herbs. Serve warm, or refrigerate and warm gently before serving. (Yield: 4 servings)