Oktoberfest Help needed! About This Page:

[EeyoreNeedsLoveToo]

As some of you know, my family does a monthly themed potluck - and next week's theme is "Oktoberfest" I drew appetizer. I need some ideas - I can think of several salads- but someone else has that.

any ideas?

[scottjs]

Well I have been to the real OctoberFest a few times!!! The main thing you need is beer--lots and lots of it. And a Saint Pauly Girl to serve the beer. The beer halls I went to to usually had picnic tables. A lot of pretzels. Brotchen should be served and some good polka music.......or a good Oom pa pa band!!! Did I mention the Saint Pauly Girls serveing beer?? Oh, never mind.

[graygables]

In Munchen steht ein Hofbrauhaus, Eins, zwei, suffe!!!

OK, seriously, having grown up in Germany, the only "appetizers" we ever had was the "salat" which was little servings of pickled carrots, celery, and red cabbage.

My MIL introduced me to sauerkraut balls which are a staple for Christmas at our house:

3/4 lb ground beef
3/4 lb sausage (breakfast)
4 T chopped onion
2T parsley
1 t dry mustard
1 t salt
2 c flour
2 cups sauerkraut juice reserved from 2lbs drained sauerkraut

brown meat, onion, parsley. Add 2 lbs drained sauerkraut, stir, then put mixture through meat grinder. Return to pan and blend in flour, then add juice and seasonings. Heat through and cool. (I cool overnight). Roll into 1" balls and bread with flour, beaten egg, and cracker crumbs. Fry at 375 for 5 minutes.

the other thing I came up with is "Schaschlik" which is a curry dish that we used to get at the Nurnberg Christkindl Markt (Christmas Market):

2 c ketchup
1/2 c honey
2T lemon juice
2 T oil
2 T soy sauce
2 T Worcestershire
1 T paprika
4 cloves garlic, minced
2 t curry powder (although you may add more)
1/2 t pepper
1/8 t hot sauce (again, adjust to taste)

Cocktail sausages

I blend everything together in a saucepan until heated through. Toss in the sausages and heat them.

An easy one is to heat cocktail sausages with sauerkraut and serve with slices of "mini" bread (I thought Pepperidge Farm made some) topped with a bit of Dussledorf mustard.

[graygables]

One more thing I make, but it's for a more "refined" palate is "Mock Pate"

take equal parts braunschweiger (liverwurst) and cream cheese and mix well. Add a few strong dashes of Worcestershire and a dash of onion powder (all to taste). I serve it with Wheat Thins, but a nice pumpernickel or rye bread would be a good base, too.

[snoozin]

It's not exactly "octoberfest" but it is a german recipe; take large jar of sauerkraut drained well and 1 (or 2) shredded potatoes (wide shred -- like using your big holes in grater or cuisinart). Mix them together. Put half of the mixture on the bottom of a baking dish (such as a lasagna pan -- needs to be large). Place a rack of pork ribs on top then cover with the rest of the mixture. I also put a layer of bacon on top for extra flavor. Bake for a couple hours till the ribs are tender. Mmmmm... one of my favorite winter meals.

You can brown the ribs to give them a bit of extra flavor if you want. You can also separate the ribs prior to cooking for easier serving.

[EeyoreNeedsLoveToo]

I'm thinking about trying to make pretzels and dips -- what dips would be good - and, am I biting off more than I can chew? I like to bake bread....

[graygables]

Here's a few dip ideas:

Artichoke Dip
1 lg. can artichokes, chopped
3/4 c. Parmesan cheese
1 c. mayonnaise
Butter bread crumbs or Ritz crackers on top
Mix artichokes, cheese and mayonnaise. Spoon into lightly greased 1 quart casserole. Sprinkle bread crumbs on top. Bake at 350 degrees for 20-25 minutes.

Sauerkraut Dip
1 (8 oz.) cream cheese, softened
2 tbsp. grated onion
1 tbsp. catsup
1 (4 oz.) can sauerkraut, undrained
Combine all ingredients in blender or processor until well mixed. Add milk if mixture is too thick. Serve with pretzels.


If you have Rondele cheese available to you (soft, cream cheese-like with herbs) that's also a yummy dip for pretzels.

Mix Knorr leek soup (dry mix, can usually get it at bigger supermarkets) with some sour cream and finely shredded cheese.

My Godmother would also make a sour cream, cucumber dip, much like the Greek Tzatziki sauce, with a seedless cucumber (shredded, drained/pressed) into a tub of sour cream. She added Krauter herbs, but I just use a packet of dry ranch dressing mix.

As far as making pretzels, they are fairly easy, esp if you are already a bread baker. I haven't mastered the Auntie Anne's twist yet, though...

[EeyoreNeedsLoveToo]

Thanks Dawn!

I think this will work well - our age ranges are 2 - 72 - so the "dips" can add the variety for people - but all will like pretzels! With the amount I'll need to make, I'm thinking they'll be either pretzel rolls or breadsticks!

Don't they make it seem so easy at auntie anne's?