NORTHWOODS COOKS: Celebrate Oktoberfest
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According to allrecipes.com, in Germany, Oktoberfest begins on the second-to-last Saturday in September and ends on the first Sunday in October.
It began in the 19th century when Crown Prince Ludwig of Bavaria married Princess Therese of Saxony-Hildburghausen. Today, Oktoberfest is one of the world's largest festivals and features a variety of foods and beverages.
This selection is from “The 12 Best Recipes to Celebrate Oktoberfest” on allrecipes.com.
Beer Glazed Brats and Sauerkraut
1/8 tsp. celery seeds
1/8 tsp. caraway seeds
1 lb. fresh bratwurst sausages
12 fluid ounces lager beer
1 Tbsp. light brown sugar
2 tsp. dry mustard powder
1 tsp. onion powder
1/8 tsp. ground black pepper
1/8 tsp. dried dill weed
1 pound sauerkraut (preferably barrel-aged), drained
Crush celery and caraway seeds and caraway seeds in a mortar and pestle until ground and set aside.
Place bratwursts into a large nonstick skillet over medium heat. Mix beer, brown sugar, dry mustard, onion powder, black pepper, dill weed and crushed celery and caraway seeds in a bowl, stirring to dissolve brown sugar. Pour over the brats. Bring to a boil and reduce heat to low. Cover and simmer for 10 minutes.
Uncover and raise heat to medium; boil the sauce until it reduces to a thick, syrupy liquid, about 20 minutes. Tilt skillet to roll brats in the sticky sauce until thoroughly coated. Transfer sausage to a platter and keep warm. Cook and stir sauerkraut in the same skillet to mix in any leftover sauce, 5 to 8 minutes. Transfer sauerkraut to a serving platter and top with cooked bratwurst.
Authentic German Potato Salad
3 cups diced peeled potatoes
4 slices bacon
1 small onion, diced
1/4 cup white vinegar
2 Tbsp. water
1-1/2 Tbsp. white sugar, or more to taste
1 tsp. salt
1/8 tsp. ground black pepper
1 Tbsp. chopped fresh parsley
Place potatoes in a large pot and add water to cover by at least 1 to 2 inches and bring to a boil. Cook until potatoes are easily pierced with a fork, about 10 minutes. Drain and set aside to cool.
While the potatoes are cooking, place bacon in a large, deep skillet over medium-high heat. Fry until browned and crisp, 10 to 12 minutes, turning as needed. Transfer bacon to a paper towel-lined plate and crumble when cool enough to handle. Leave bacon grease in the skillet.
Cook onion in the bacon grease over medium heat until browned, 6 to 8 minutes. Add vinegar, sugar, water, salt and pepper to the pan and bring to a boil.
Once boiling, add potatoes, and 1/2 of the crumbled bacon. Cook until heated through, 3 to 4 minutes. Transfer warm potato salad to a serving dish and sprinkle remaining bacon over top. Garnish with parsley. Serve immediately.
Grandma Jeanette’s Amazing German Red Cabbage
5 cups shredded red cabbage
1 cup sliced green apples
1/4 cup white sugar
2 Tbsp. butter
1/3 cup apple cider vinegar
3 Tbsp. water
2 -1/4 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. ground cloves
Place cabbage, apples, sugar, and butter into a large pot. Pour in vinegar and water, then add salt, pepper and cloves. Bring to a boil over medium-high heat.
Reduce heat to low, cover, and simmer until the cabbage is tender, 1-1/2 to 2 hours.