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Friday, September 28, 2012

Oktoberfest Recipes

October is the month of tailgating, Halloween and the Oktoberfest!  The annual salute to beer and all things beer-related is upon us!  To kick off the celebration I have posted a few authentic Oktoberfest recipes from the Munich, Germany fest.  Enjoy!!    These and more recipes can be found at Destination Munich


This is a simple, yet delicious German cucumber salad with cream.

Serves 4

* 4 tbsp sour cream
* 1 tbsp white wine vinegar
* 1 cucumber, peeled and diced
* Salt and pepper to taste
* Chives and salad burnet, finely chopped
* 4 egg yolks, hard-boiled, chopped

1. Mix the cream and the vinegar together.
2. Place remaining ingredients in a bowl and pour the dressing over them.
3. Mix gently and allow to rest in the the fridge for an hour or so before serving.

Serving suggestions
Can be served as a first course, or as an accompaniment to fish or pork.

You can vary the herbs - try dill or borage.

Oktoberfest recipes source: This is a Creative Commons menu licensed under the


About this recipe
These are soft pretzels.
* 4 cups flour
* 1 t salt
* 1 T sugar
* 1 package yeast (1/4 oz active dry yeast, 2.25 t dry yeast, or one 0.6 oz yeast cake)
* 1.5 cups warm water
* egg white (or beaten whole egg)
* coarse salt (margarita or kosher salt)

1. Dissolve the yeast in the water
2. Mix in the salt, sugar, and flour
3. Knead the dough until it is smooth
4. Roll out (do not cut) a blob of dough until it is about 18 inches long.
5. If a traditional shape is desired:
Make a loop with the middle of the dough, crossing the dough over itself at about the 15% and 85% areas. Give this contact point a 180° twist, then flip it (and the ends) over toward the middle of the dough piece so that the ends overlap the more-central part at about the 45% and 55% areas.
6. Brush the pretzel with egg.
7. Sprinkle coarse salt onto the egg.
8. Bake at 425°F for 15 minutes.

Oktoberfest recipes source: This is a Creative Commons menu from Wikibooks. Original at

Knödel - Potato dumplings

About this recipe

Potato dumplings are known by many names including Knödel in southern Germany and Austria, canederli in Italy and klub in the USA.

Another inventive German name is Bauchrutscher meaning literally "belly bricks".

They can be made from potato or bread and are made without yeast, generally savoury and often filled.
An excellent side-dish for Oktoberfest meals.

Serves 6

* 225 g (8 oz) floury potatoes (Desiree, King Edward), peeled, boiled and mashed
* 115 g (6 oz) suet
* 115 g (4 oz) self-raising flour
* 50 ml (2 fl oz) water
* 2 tablespoons fresh mixed herbs, chopped
* sea salt and freshly ground black pepper

Method1. In a bowl, mix the dumpling ingredients into a soft dough
2. With lightly floured hands, roll into 6 balls
3. Place the dumpling in a large pan of boiling water, ideally they should not touch. Reduce to a simmer and cook (don't boil) for 20 to 30 minutes
4. The dumplings will sink at first, and rise to the surface once cooked - just make one
final check for 'doneness'.

VariationsPlace in a baking tray filled with 500 ml or so of hot vegetable stock (not quite covering the dumplings)and bake in an oven preheated to 190° C (375° F - gas 5).
For a nice crispy top, finish under the grill for 5 minutes.

Schweinekotelett auf Sauerkraut - Pork chops with sauerkraut
About this recipe

The use of paprika is reflective of Austria's prior links with Hungary.

When I cooked and tested the original authentic recipe for this dish, I made a few changes to it which, to my mind, improved it's look and taste.

If you wish to make the original, it has been preserved here.

If you wish to make my version, it is below, or of course, read both and make a composite of both.

I halved the amount of sauerkraut (which was still the contents of a densely packed medium to large jar).
Even with the quantity halved, there was more than enough to serve four people. The dish was very good, but still overpowered by the vinegary flavour of the sauerkraut.

I have removed the initial stage of simmering the sauerkraut in stock as it does not require cooking anyway and this will lessen the vinegar permeation.
I have added an extra sweet red pepper, red, for extra flavour and taste.

To balance the vinegar, I have added a teaspoon of sugar and just to spice it up a little, a shake of chilli flakes. In all, a success. I will definitely be cooking with sauerkraut again!


Serves 4

* 4 tbsp butter
* 2 medium onions, diced
* 330 g sauerkraut (1 medium jar)
* 125 ml beef stock
* 125 ml red wine
* 1 green pepper, seeds removed and chopped
* 1 green pepper, seeds removed and chopped
* 2 bay leaves
* 2 teaspoons of Hungarian paprika
* 1 teaspoon of chilli flakes (or to taste)
* 1 teaspoon of sugar
* Pinch ground white pepper
* 4 pork chops
* Salt, to taste
* Freshly ground black pepper, to taste

1. Melt half the butter in a casserole dish suited to take direct heat.
2. Add the onions and sauté until golden.
3. Add the sauerkraut, stock, wine, chopped peppers, bay leaves, paprika, chili flakes, sugar, white pepper and simmer for 30 minutes.
4. Meanwhile, heat the remaining butter in a frying pan.
5. Sprinkle the pork chops with a little salt and black pepper and sauté them over a medium heat for about 15 minutes on each side and golden brown, ensuring that they are properly cooked.
6. Arrange the chops on top of the sauerkraut and serve.

Serving suggestions
Goes well with grilled tomatoes and boiled potatoes.

Chef's notes
If you do not have a casserole that will take direct heat, use a saucepan and when ready to serve transfer the contents to a pre-heated casserole dish.
I have found that the glass Pyrex casserole dishes can take direct heat, but you must heat them gently.
I heated one too quickly a few years ago and it shattered, resulting in its contents making a lovely mess all over the hob and the floor.

Wiener schnitzel

About this recipe

Wiener schnitzel is probably Austria's most famous meat dish which is made with veal.
ServingsServes 4

Ingredients* 4 veal escalopes, bashed between two sheets of greasproof paper until very thin
* Flour, seasoned with salt and ground black pepper
* 2 eggs, lightly beaten
* Fine, dry breadcrumbs
* 4 tbsp butter
* 4 lemon slices


1. Sprinkle some flour and breadcrumbs on separate plates.
2. Pour the egg(s) into a shallow dish.
3. Heat the butter to moderately high in a large frying pan.
4. Lightly coat each escalope in the flour, then the egg and finally the breadcrumbs.
5. Fry the veal until it is golden brown on both sides.
6. Serve, garnished with lemon.

Serving suggestions

Serve with parsley potatoes and salad.


Try adding some Alpine cheese, to the flour.

Oktoberfest recipes source: This is a Creative Commons menu licensed under the




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