Hometown Focus Recipes – Hometown Focus

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October is officially here and what better way to celebrate than with some traditional Oktoberfest food. It was hard picking the right recipes (from www.allrecipes.com) as they all looked so good – plus I was hungry when I wrote the column so it all sounded good.

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

German spaetzle dumplings

Recipe by: MARBALET

• 1 c. all purpose flour
• 1/2 tsp. ground nutmeg
• 1/2 tsp. Salt
• 1 pinch freshly ground white pepper
• 2 eggs
• 1/4 c. milk
• 2 TBSP. butter
• 2 TBSP. chopped fresh parsley

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

Press the dough in portions through a spaetzle machine or through a sieve with large holes or a metal grater into boiling water. Cook for 5 to 8 minutes. Remove with a slotted spoon or spider and drain well. Melt butter in a large pan. Add spaetzle and cook, stirring gently, until warmed through. Serve sprinkled with parsley. (yield: 6 servings)

sausage and sauerkraut

Recipe from: DOEMARK

• 2 pounds sauerkraut, rinsed and drained
• 1 tbsp cumin (optional)

• 1/4 c. Brown sugar
• 1 apple, diced
• Cooking Spray
• 1/2 pound bacon, cut into 1-inch pieces
• 1 large onion, chopped
• 1 1/2 lbs. Kielbasa sausage, cut into it
1 cm thick slices

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

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

Pour the sauerkraut and sausage mixture into the prepared casserole dish. Bake in the preheated oven for about 1 hour until bubbles appear. (yield: 5 servings)

German roulade

Recipe by: Ron Oldham

• 1 1/2 pounds flank steak
• German stone-ground mustard, too
taste
• 1/2 pound thick-cut bacon
• 2 large onions, sliced
• 1 (16 oz.) dill pickle slices from the jar
• 2 TBSP. butter
• 2 1/2 c. water
• 1 cube of beef broth

Slice the flank steak into thin fillets; about 1/4 inch thick and 3 inches wide. Generously coat one side of each fillet with mustard, to taste. Place the bacon, onions and cucumber slices on each fillet and shape into a roll. Use string or toothpicks to hold the roll together.

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

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

Warm German potato salad

Recipe by: Tequila

• 9 potatoes, peeled
• 6 slices of bacon
• 3/4 c. sliced ​​onions
• 2 TBSP. all purpose flour
• 2 TBSP. White sugar
• 2 TEA SPOONS. Salt
• 1/2 tsp. celery seed
• 1/8 tsp. ground black pepper
• 3/4 c. water
• 1/3 c. distilled white vinegar

Place 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, cool and cut into thin slices.

Place bacon in a large, deep skillet. Fry over medium heat until evenly browned. Drain, crumble and set aside, reserving the pan juices. Sauté onions in bacon fat over medium heat until golden brown.

Whisk together the flour, sugar, salt, celery seeds, and pepper in a small bowl; stir in the onions and cook until bubbly, then remove from heat. stir in water and vinegar; Bring to a boil over medium-high heat, stirring constantly, and simmer for a minute. Gently stir bacon and sliced ​​potatoes into onion mixture until potatoes are warmed through. (yield: 12 servings)

Chef John’s Braised Red Cabbage

Recipe by: Chef John

• 2 TBSP. butter
• 1 small head of red cabbage, cored and

thinly sliced
• Salt to taste
• 1/3 c. water
• 1/4 c. red wine
• 2 TBSP. Red wine vinegar or to taste
• 2 TBSP. White sugar
• 1 pinch of cumin

Melt butter in a large skillet over medium-high heat; Cook cabbage in hot butter until tender, 1 to 2 minutes. With salt. Pour in water, red wine and red wine vinegar. Stir to combine. Mix in the sugar and cumin.

Continue cooking and stirring until liquid has evaporated and cabbage is tender, about 5 minutes. If the cabbage isn’t quite soft, add a splash of water and continue cooking for a few more minutes. (yield: 4 servings)

Mulled wine (German mulled wine)

Recipe from: Eurocook

• 1 gallon. red wine
• 8 (3 inch) cinnamon sticks
• 12 whole cloves
• 3/4 c. White sugar
• 1/2 c. freshly squeezed lemon juice
• 1 orange, sliced

Pour wine into a large saucepan and place over medium-high heat. Let it heat until steam rises from 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 boil. Remove from the stove and let stand for 1 hour. Pour through a sieve to remove orange slices and whole spices. Serve hot or refrigerate and gently reheat just before serving. (yield: 4 servings)

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