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Oktoberfest beer
Oktoberfest in Munich

A visit to the Oktoberfest in Munich, Germany means stepping back in time to the days of endless beer and almost non-stop revelry.

The first Oktoberfest actually began as a wedding celebration for Crown Prince Luitpold I and Princess Theressa of Bavaria on October 17, 1810. A large meadow in Munich was the scene of the royal reception and featured a horse race, music, dancing, singing -- and lots and lots of beer drinking.

Celebrating Oktoberfest 2017

Officially from Saturday, September 16 to Tuesday, October 3, 2017 — Oktoberfest is a 15-day extravaganza of beer, wursts, pretzels, traditional drinking songs and, of course, more beer.

The focal point of the big event always includes the major Munich Oktoberfest tents, known to locals as "D' Wies'n". They include the Haufbrau, Hippodrom, Hacker-Festzelt, Schottenhamel, Ochsenbraterei, and Fischer Vroni, among others.

Throughout the rest of Europe, the US, Canada, or anywhere beer is celebrated you can be sure that families and communities will be joining in with their own Oktoberfest parties to join in the fun!

Below, find out more about food & party ideas to celebrate the most festive of German traditions (with recipes just up ahead) plus more on German-American Oktoberfest celebrations coast to coast...


see in the Party Idea Blog -> Oktoberfest Food & Party Ideas

Easy German food recipes for Oktoberfest

And what better way to celebrate Oktoberfest than with authentic German food ....washed down by lots of authentic German beer! The easiest foods to serve at Oktoberfest? Try frankfurters, sauerkraut, German potato salad and, of course, soft pretzels.

But for more authentic homemade German flavors nothing beats a heaping plate of weiner schnitzel, or a pork roast with red cabbage. Besides providing a taste of "old Germany" these recipes also endure as real crowd-pleasers at any party with an Oktoberfest theme.

Need we mention that they also go wunderbar with beer? Enjoy...

Weiner Schnitzel

weiner schnitzelThis dish is probably the most German-sounding of all dishes although - surprise! - what it translates to is simply: breaded veal cutlets. The trick to a good weiner schnitzel is pounding out the veal until it is almost paper thin.

Ingredients
Four 5-ounce veal cutlets, pounded 1/8" inch thick
Salt and pepper to taste
1 cup flour
3 eggs
2 cups plain dried breadcrumbs
Cooking oil
1 lemon, cut into wedges
1/2 cup chopped parsley

Instructions:
1. In a small bowl, whisk the eggs until frothy. Transfer to a large baking dish. Place flour into a large shallow dish. Place breadcrumbs into a third shallow dish and mix with salt and pepper.
2. Begin breading the veal cutlets by first dredging them through the flour, then dipping each into the egg mixture. Finally, dredge each veal cutlet through the breadcrumbs until each all of them are thoroughly coated.
3. In a large skillet, heat the oil and fry each cutlet until both sides are golden brown. Drain on paper towels.
4. Heat oven to 300 degrees F to keep cutlets crisp and warm before serving.

Sprinkle with chopped parsley and serve with lemon wedges.

Schweinebraten (German roast pork)

german pork roastIngredients:
4-6 lb. pork butt or shoulder
2 tablespoons caraway seeds
1 tablespoon salt
2 teaspoons pepper
1 tablespoon oil
3 onions, chopped
3 carrots, chopped
1 cup beer

Instructions:
1. Rub the pork all over with the oil, caraway, salt, pepper and let marinate for at least a few hours.
2. Preheat oven to 350°F. Place the onions and carrots in the bottom of the roasting pan. Add the beer.
3. Place the roast, fat side down, in the roasting pan on top of the vegetables. Cover the pan with foil, place in the oven and roast for 1 hour.
4. Remove the foil from the pan and turn the roast fat side up. Cut crosshatches in the fat in a diamond pattern and place the roast, uncovered, back in the oven. Roast for another 2 to 3 hours or until the roast is well browned and the fat is crispy. A meat thermometer inserted into the center of the roast should read 165°F.
5. Remove the roast and let it rest for about 20 minutes before carving
6. Meanwhile, strain the pan juices and remove the vegetables to serve with the roast. Add water or beer to the pan juices to make 2 cups. Bring the pan juices to a simmer in a saucepan over medium heat, and thicken with flour if desired.
7. Slice the roast thinly and serve with gravy.

Rotkraut (red cabbage)

german red cabbageThis is a traditional and savory side dish with German roast pork.

Ingredients:
2 pounds red cabbage
4 slices bacon
1 onion, finely chopped
2 apples, peeled and diced
1 tablespoon sugar
2 tablespoons vinegar
1 cup water
Salt to taste
1 bay leaf
2 cloves
2 tablespoons red wine

Instructions:
1. Wash the cabbage thoroughly. Remove white stem and cut cabbage into quarters and then into thin strips.
2. In a large pot, fry the bacon until the fat is rendered. Remove the bacon but leave the fat in the pot. Add the onions, apples, and sugar, and cook until the onions are tender. Add the cabbage and cover with vinegar.
3. Cover the pot, and cook for 10-15 minutes.
4. Add 1/2 cup of the water, salt, bay leaf, and cloves. Cover again and cook for another 30 minutes or until the cabbage is soft. Check to add the remaining water if necessary, if the liquid begins to cook away.
5. Add the red wine and cook for an additional 10 minutes.

Easy Apple Strudel

apple strudelHere's the German dessert recipe that includes ready-made puff pastry for easier preparation. Apple strudel is best served warm and topped with vanilla ice cream or whipped cream!

Ingredients:
2 large apples, peeled, cored and thinly sliced
1/4 cup lemon juice
1 cup raisins
1/4 cup sugar
4 tablespoons butter
Flour, for dusting
1 sheet frozen puff pastry, thawed
1 teaspoon ground cinnamon

Instructions:
1. Preheat oven to 375 degrees F.
2. Line a baking sheet with parchment paper.
3. In a medium bowl, coat the sliced apples with the lemon juice and toss with raisins, 1/4 cup sugar, and cut in 2 tablespoons butter by crumbling it with your fingers. Set aside.
4. Lightly dust a large work surface with flour. Lay the puff pastry on top and roll the puff pastry to 1/8-inch thickness. Spread the apple and raisin mixture over the bottom half of the puff pastry square (leaving about 1-inch of space along the sides.)
5. Fold the top half of the puff pastry over and seal top and bottom edges together. Brush the top with 2 tablespoons melted butter and sprinkle with cinnamon and and sugar
6. Use a sharp knife to make 3 diagonal slits across the top of the strudel for venting.
7. Place the strudel on the baking sheet and bake for 40 minutes, until the pastry is golden brown.


More about Oktoberfest around the Web


Oktoberfest
- The official site featuring the latest news, photo galleries, interactive map of all 14 major tents, message boards (in German only), FAQ and lots of interesting historical facts and trivia.

Oktoberfest in Munich - The official Munich Tourist site, featuring information on this years' events complete with streaming video for those who can't make it in person.

Oktoberfest - The whole history of the fall festival complete with pictures, event dates, details on major tents, plus related links to Munich celebrations and those around the world, from Wikipedia.

Best Oktoberfest Recipe - The best red cabbage, black forest cake, schnitzel, German potato salad and more top food recipes as rated by visitors at allrecipes.com

Send Oktoberfest Cards - A nice selection of cards featuring beer, wurst and Ludwig von Beethoven. Animated flash cards are almost as much fun as the festivities in Munich.

 

USA Oktoberfest 2017 Celebrations Nationwide

Boston Oktoberfest Hofbräuhaus Las Vegas Oktoberfest New York
Chicago Brauhaus Dallas Oktoberfest Oktoberfest San Antonio
Oktoberfest Cincinnati Des Moines Oktoberfest Oktoberfest San Francisco
Cleveland Oktoberfest Oktoberfest Missouri LA Oktoberfest
Columbus German Village Milwaukee Oktoberfest Stowe Oktoberfest

 

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