Oktoberfest is one of my favorite times of year! My children have come to expect me to tell the story of why Oktoberfest starts in September and to make all their favorite Oktoberfest treats. Here are the recipes I’ve shared over the years…pretty much just sides and desserts for some reason, but those are the most delicious kinds of recipes, right?
- Homemade Pretzels–This is one of favorite recipes, not just for Oktoberfest, but in general, because everyone gets involved in helping shape the pretzels…we’ve had a lot of fun coming up with unique shapes over the years!
- Cheddar and Beer Fondue–If you’re looking for a dip for pretzels (or brats, crusty bread, and baby gherkins), this is the recipe you want.
- Spaetzle–I can make over a dozen batches of this recipe in a single week, because it’s one that everybody loves, and it goes with pretty much anything.
- Apple Strudel–Technically, this is an Austrian recipe, but it’s still an Oktoberfest favorite around here!
- Black Forest Cherry Torte–This is one of our all-time favorite cakes…I’ve made it not just for Oktoberfest, but for birthday, too!
What are your favorite Oktoberfest foods?
It’s that time of year again…Oktoberfest! I’m looking forward to cooking some of our favorite German foods in the coming weeks, but none is more appreciated than homemade spaetzle…well, other than Black Forest Cherry Torte! Here’s the recipe I use…it makes a lot, so you might want to halve it if you don’t like spaetzle as much as we do (or if you don’t have seven members in your family!). I use a little less nutmeg than many recipes call for, because I find it a bit overpowering, but feel free to adjust to your tastes.
- 2 cups all-purpose flour
- 1/2 cup milk
- 4 eggs
- 3/4 tsp. ground nutmeg
- 1 pinch fresh ground pepper (white is traditional, but I use black)
- 1 1/2 tsp. salt
- 2 Tbsp. butter
- 2 Tbsp. fresh parsley, chopped
- Shredded Gruyère cheese (optional)
- Sauerkraut (optional)
Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth.
Bring a large pot of salted water to a boil.
Working over pot of water, press dough through spaetzle maker or colander with large holes, dropping into water. Cook four to six minutes. Drain well.
Sauté cooked spaetzle in butter. Sprinkle chopped fresh parsley on top. For an extra-special treat, add some shredded Gruyère cheese and sauerkraut while sautéing the spaetzle.
Today was our annual Oktoberfest celebration!
We spent the day at home, watching episodes of Rick Steves’ Europe set in Germany, as well as The Sound of Music (ok, so it was an Alpine Oktoberfest, not strictly German!). We also listened to one of my favorite CDs…Germany’s Greatest Hits. It wouldn’t seem like Oktoberfest without the “Schnitzelbank!”
We enjoyed our traditional feast. We had a light lunch so that we could enjoy a hearty afternoon snack of fondue with homemade pretzels, pickles, and brats. For dinner, we had more brats (one of these years, I’m going to make Jagerschnitzel again!), sauerkraut, and German potato salad. It’s been several years since I last made an apple strudel, so that’s what we had for dessert, but I used dried cranberries instead of raisins this time, which I think gave it an extra fall flavor.
This was kind of a silly tradition I started when the children were small, but I think it’s become one of our favorite days of the year! Prost!
Last week I shared my homemade pretzel recipe, so I figured it would only be fitting to share the fondue we like to dip them in this week. Other things we like to dip, besides the pretzels, include baby gherkins, cooked brat pieces, and rye bread.
- 10 ounces shredded sharp Cheddar cheese
- 6-8 ounces shredded Gruyère cheese
- 1 rounded tablespoon all-purpose flour
- 1 cup German lager beer
- 2 tablespoons spicy brown mustard
- A few drops Tabasco
- 1/4 tsp. Worcestershire sauce
Combine cheeses in a bowl and toss with flour. Add beer to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add cheese in handfuls. Stir constantly, melting the cheese in batches. Stir in a figure-eight pattern with wooden spoon. When the cheese has been incorporated fully, stir in the mustard, hot sauce and Worcestershire sauce. Transfer fondue to warm fondue pot.
I mentioned that we had our family Oktoberfest celebration recently. The format changes some from year to year (we picked pumpkins this year, which was a nice, new addition), as does the date (anywhere from late September to, well, any point in October), but the children have a favorite activity that we make sure to do every year…make pretzels! It’s a fun, child-friendly activity, and everyone can enjoy the results (they’re especially delicious with the cheddar and beer fondue I also make every Oktoberfest!). If you’re interested in adding this tradition to your family’s celebration, here’s the recipe I use:
- 4 tsp. active dry yeast
- 1 tsp. white sugar
- 1 1/4 cups warm water
- 5 cups all-purpose flour
- 1/2 cup white sugar
- 1 1/2 tsp. salt
- 1 Tbsp. vegetable oil
- 1/2 cup baking soda
- 4 cups hot water
- 1/4 cup kosher salt, for topping
In a small bowl, dissolve yeast and 1 teaspoon sugar in 1 1/4 cup warm water. Let stand until creamy, about 10 minutes.
In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add 1 Tbsp. vegetable oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two more tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with plastic wrap and a towel and let rise in a warm place until doubled in size, about 1 hour.
Preheat oven to 450 degrees. Grease baking sheets.
In a large bowl, dissolve baking soda in 4 cups hot water; set aside. When dough is done rising, turn out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape (other fun shapes can be made, as well). Once all of the dough is shaped, dip each pretzel into the baking soda-hot water solution and place pretzels on baking sheets. Sprinkle with kosher salt.
Bake in preheated oven until browned, about 8 minutes.
Today was our annual Markel family Oktoberfest. It was very similar to the celebration we had last year, with an afternoon snack of cheddar and beer fondue with homemade pretzels, pickles, and brats for dipping, an assortment of drinks, and, for dinner, brats, sauerkraut, and homemade German potato salad. The crowning glory of the day was, however, the Black Forest cherry torte I made for dessert!
Today was our annual family Oktoberfest celebration. We had some old favorites (homemade pretzels, German beer and cheese fondue served with brats, pretzels, and pickles, sauerkraut, and Black Forest Cherry Torte for dessert), and some new items (bratwurst and homemade German potato salad), on our menu.
This is always a fun day. The children really look forward to making the pretzels, and I love the chance to break out our polka CD so we can sing and dance! Prost!
I’ve covered some of the specific, special events of the Belleville200 celebration, but there was a lot more going on all weekend long!
We saw a lot of demonstrations:
The Beach Boys may have been the headline band, but we also heard the Belleville Philharmonic, the Waterloo German Band, and the Belleville German Band. So, over the weekend, we heard classic rock, classical, and German music…very diverse, and we loved it all! We especially loved “Roll out the Barrel,” “In Heaven there is No Beer,” and “Edelweiss.” We all danced in the streets, too (and we weren’t the only ones)!
The children’s area was fantastic…rides, games, and a petting zoo, plus yet another stage for performances:
There was so much more to see and do!
But mostly, we saw all kinds of people!
This was the biggest Oktoberfest celebration Belleville has had since we’ve lived here, and I can’t imagine a better way to celebrate Belleville’s 200th birthday, and the city’s German heritage. It was the perfect party!
Everywhere you looked in downtown Belleville this weekend, the Oktoberfest spirit was evident…and by that, I mean beer and German flags everywhere!
Since Reformation Day is this week, here’s a nice German-ish dessert to add to your menu!
- 1 sheet puff pastry
- 1 egg
- 1 tablespoon water
- 2 tablespoons granulated sugar
- 1 tablespoon all-purpose flour
- 1/4 teaspoon ground cinnamon
- 2 large Granny Smith apples – peeled, cored and thinly sliced
- 2 tablespoons raisins
- powdered sugar (optional)
Thaw the pastry sheet at room temperature for 40 minutes or until it’s easy to handle. Heat the oven to 375. Lightly grease a baking sheet. Stir the egg and water in a small bowl. Mix the sugar, flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat.
Unfold the pastry sheet on a lightly floured surface. Roll the sheet into a 16×12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry to within 1 inch of the edges. Starting at the short side closest to you, roll up like a jelly roll. Place seam-side down on the baking sheet. Tuck ends under to seal. Brush with the egg mixture. Cut several 2-inch long slits 2 inches apart on the top.
Bake for 35 minutes or until golden. Cool on the baking sheet on a wire rack for 30 minutes. Slice and serve warm. Sprinkle with confectioners’ sugar, if desired.