............
















ROUSING OKTOBERFEST FUN
Drunken Cocktail Franks
Onion Toasts
Potato and Garlic Soup
"Brats", 'Kraut 'n Onions
Sauerkraut Side Dish
Kartoffelsalat
Pickled Beets
Caraway Rye Bread
Make-Your-Own "Brats" Rolls
Raspberry Custard Kuchen
DRUNKEN COCKTAIL FRANKS
I concocted these for a party of about 75 people that I crammed into my little efficiency apartment in the early '70s! Perfect way to "mix 'n mingle"!
Prep.Time: 20 minutes

1 cup Ketchup
1/2 cup Chili Sauce
3/4 cup Bourbon
1/4 cup Onion -- finely chopped
1/2 cup Sugar
1 teaspoon Louisiana Hot Sauce
1 pound "Li'l Polksas" or Cocktail Franks

Combine all ingredients except franks in saucepan and heat on medium heat until almost boiling. Lower heat; simmer uncovered 5 minutes. Add franks; simmer 8-10 minutes until heated through. Serve hot in chafing dish.

Click here for printer version

Back to top of page

ONION TOASTS
I found this years ago in an old magazine long forgotten. If you can't find the October Vidalias, try Walla Walla or Maui....yummmmmmmmm.
Yields: 12
Prep.Time: 30 minutes

1 large vidalia onion, halved -- sliced 1/4" thick
1 tablespoon olive oil
1 teaspoon balsamic vinegar
1/2 cup mayonnaise
2 tablespoons finely chopped fresh cilantro leaves
1/4 cup freshly grated Parmesan cheese
6 English muffins -- halved

In a medium skillet, saute onions in butter over medium-low heat until nicely browned and carmelized, stirring occasionally, about 20 minutes. Stir in balsamic vinegar; mix well. Transfer onions to a medium bowl; add mayonnaise, cilantro and cheese; mix until well-combined. (Can be prepared ahead and chilled 1-2 hours; bring to room temperature before using.)

Preheat broiler; place muffin halves on a shallow baking pan and broil 1-2 minutes until lightly browned. Spoon onion mixture on tiop of muffin halves; return to broiler 1-2 minutes or until tops are lightly browned and oozing. Serve immediately.

Click here for printer version

Back to top of page

POTATO AND GARLIC SOUP
No, the garlic in this will NOT knock your head off. It is mellow and yummy!
Serves: 6
Prep.Time: 45 minutes

1 large Onion -- finely chopped
2 tablespoons Extra virgin olive oil
2 heads Garlic, broken into cloves and peeled -- finely chopped
2 pounds Potatoes -- peeled and diced
4 cups Chicken Broth
1/4 teaspoon Salt
1/8 teaspoon Pepper
dash Nutmeg
1 cup Half and half
1 cup Milk

In large heavy saucepan, saute onion in oil until soft, 3 minutes; add garlic and potatoes; toss with onion. Add broth, salt and pepper; simmer 25 minutes or until potatoes are tender. With a potato masher or back of a large cooking spoon, mash the potatoes coarsely. Don't worry if the results are uneven and lumpy. Continue cooking until soup thickens slightly. Add nutmeg, half and half and milk; heat slowly to simmer. Adjust the seasonings and serve immediately.

Click here for printer version

Back to top of page

"BRATS", KRAUT 'N ONIONS
Oktoberfest ain't Oktoberfest without BRATS!
Serves: 7
Prep.Time: 35 minutes

1 1/2 cans beer (12 oz.ea.), preferably German
1 1/2 large onions -- thinly sliced
3 cloves galric -- minced
1 1/2 teaspoons Tabasco sauce
1 1/2 teaspoons celery salt
1 teaspoon coarse ground black pepper
1/2 teaspoon chili powder
7 fresh bratwurst links (3-1/2 to 4 lb.)
7 hot dog buns
Sauerkraut (recipe below)

In a large saucepan, combine beer, onions, garlic, Tabasco, celery salt, pepper and chili powder; bring to a boil. Add bratwurst; simmer uncovered 20-25 minutes or until bratwurst is firm and cooked. Drain, reserving onions. Grill or broil bratwurst 4-5 minutes or until browned, turning once. Serve on buns, slathered with sauerkraut and onions.

Click here for printer version

Back to top of page

SAUERKRAUT SIDE DISH
This recipe is a composite of all the hints and tastes I've picked up over the years eating sauerkraut at various German restaurants. It is best served with Sauerbraten, grilled Bratwurst, roast Pork, or chops---plus is easy and quick. This can be made into a main dish by adding 1/2 pound Smoked Sausage (cut in 3-inch lengths) or 4 pre-cooked Bratwurst, before simmering.
Serves: 4-6
Prep.Time: 30 minues

2 tablespoons Bacon Drippings
1/2 cup chopped Onion
1 Cooking Apple -- peeled and diced
1 package fresh Sauerkraut, or 1 14-oz. can -- rinsed and drained
2 tablespoons Brown Sugar
1 teaspoon Caraway Seed
1/4 teaspoon Coarse-ground Black Pepper
1/4 teaspoon Salt
1/8 teaspoon ground Allspice
1/4 cup Dry White Wine, or Beer

Heat drippings in a large saucepan; when sizzling, add onions and apple and saute over very low heat until soft and coated with the drippings. Stir in sauerkraut; make sure it's well mixed. Add brown sugar, caraway seed, pepper, salt and allspice; mix well. Stir in wine or beer; mix well. Cover and simmer 40-45 minutes or until almost all the liquid is evaporated. Serve hot.

Click here for printer version

Back to top of page

KARTOFFELSALAT
Take time out from your "Brats" to sample this super German Potato Salad!
Serves: 4-6
Prep.Time: 45 minutes

4 slices Bacon
1 can Condensed Chicken Broth (10-oz) -- undiluted
1/2 cup Onion -- chopped
1/4 cup Celery -- chopped
3 tablespoons Cider vinegar
1 teaspoon Dijon mustard
1/4 teaspoon Salt
1/8 teaspoon Pepper
5 cups Potatoes -- cubed
1 cup Sour Cream
2 tablespoons Parsley -- chopped

In large skillet, cook bacon until browned and crisp; reserve fat and drain bacon on paper towels; crumble and set aside. Add the next 7 ingrdients to skillet; mix well. Add potatoes; bring to boil; lower heat and simmer 25 minutes. Let sit 30 minutes. Stir in sour cream, parsley and bacon; toss well. Serve warm or at room temperature.

Click here for printer version

Back to top of page

PICKLED BEETS
This is my version of country-style pickling the easy way. I just don't like getting my hands and half my kitchen red with beet juice!!
Prep.Time: 20 minutes

2 cans Sliced Beets (16-oz.) -- undrained
1 medium Onion -- thinly sliced
1 cup Cider vinegar
1/4 cup Sugar
1 tablespoon Pickling Spice

Drain and discard juice of one can of beets. Place beets and juice from one can into a large bowl. Add onions; toss gently. In a small sauceopan, combine vinegar, sugar and pickling spice; bring to a boil and cook 5 minutes stirring constantly or until sugar is dissolved. Pour over beet mixture; mix gently. Spoon beets and onions into sterilized pint jars; pour juice carefully around the beets. Seal jars and store in a cool dark place until ready to use. Makes about 6 pints.

Click here for printer version

Back to top of page

CARAWAY RYE SANDWICH BREAD
Karen in the Baking Circle turned me on to this recipe out of the King Arthur Recipe Archives. I made it once and hubby loved it---so naturally I was sold. It makes a really yummy Reuben Sandwich! By the way, if you or your family aren't fond of the whole caraway seeds, do what I do---grind them up! It works!

Yields 2 small free-form ovals or one 9 x 5 loaf (I make mine in the loaf pan)

2 cups First Clear flour (9 oz.)
1 1/4 cups white or medium rye (5.5 oz.)
2 tablespoons sugar
2 1/4 teaspoons instant yeast
2 tablespoons rye dough enhancer or vital wheat gluten
1 1/2 teaspoons Deli Rye Flavor
1 1/2 teaspoons salt
2 tablespoons caraway seeds
1/2 cup sour cream (4 oz.)
1 cup + 3 tablespoons water (9.5-10 oz.)

NOTE: Click here for the KAF Baker's Catalogue that carries the First Clear and Rye flours, plus the Rye Dough Enhancer and Deli Rye Flavor. They all combine to make a terrific loaf of rye bread!

In a large mixing bowl, whisk together the first clear and rye flours with the, sugar, yeast, rye dough enhancer, rye flavor, salt and caraway seeds (or ground up seeds). Add the sour cream and 1 cup of the water and mix, adding only enough flour or water, to form a shaggy dough. Let the dough rest for 20 minutes.

Knead the dough together -- by hand, mixer or bread machine -- till it's fairly smooth. (Remember, the nature of rye dough is to be sticky, so don't be tempted to add too much flour.) Place the dough in an oiled bowl, cover, and let rise until doubled in bulk, about 1 hour.

Gently deflate the dough, knead it briefly, and shape it into two smooth oval loaves (or leave in one piece to bake in a lightly oiled 9x5 loaf pan). Place the loaves on a greased or parchment-lined baking sheet (or in the loaf pan), cover them, and let rise until almost doubled, about 1 hour.

Meanwhile, preheat oven to 350 degrees F. If desired, gently slash the tops of the loaves in two or three places just before baking. Bake for 35 to 40 (40 worked for me) minutes, or until an instant-read thermometer inserted into the center reads 195F to 200F. Remove the bread from the oven, and allow it to cool on a wire rack.

Click here for printer version

Back to top of page

HOMEMADE "BRAT" ROLLS
No, I didn't think I could make my own hotdog buns or sub rolls either, but yes I can and yes you can! This is King Arthur Flour recipe for Hearth Bread---the difference is in the shaping and baking.

2 cups warm water (105-110 degrees)
1 tablespoon sugar
1 tablespoon active dry yeast
6 cups King Arthur Unbleached All-Purpose Flour
1 tablespoon salt
1 egg
1 tablespoon cold water

Pour the water into a large mixing bowl; add the sugar and stir to dissolve. Stir in the yeast and let sit 5-6 minutes or until foamy. Meanwhile, get all other ingredients ready to use. Stir 1 cup of the flour into the yeast mixture and then add the salt. Stir in 4-1/2 cups of the flour, mixing constantly until the dough begins to hold together and pull away from the sides of the bowl. It is ready to knead.

Oil a large ceramic or glass bowl and set aside. Spread the remaining flour onto a wooden or cloth work surface. Turn dough out onto the floured surface and knead about 5 minutes; let the dfough rest 5 minutes. Continue kneading until dough is smooth, elastic and no longer sticky. Form the dough into a round ball and place upside-down in the oiled bowl; turn it over and make sure dough is oiled all over. Cover tightly with plastic wrap )grease the underside if the bowl is not very large); set aside to rise until doubled in size, from 1 to 2 hours.

Punch down the dough and turn it out onto the floured work suface and knead a little bit to get out all the air bubbles. Let the dough rest 5 minutes to relax the gluten.

Breaking off pieces of dough, form fat "snakes" about 1/2- to 3/4-inch in diameter and 6 or 7 inches long. For larger rolls (sub-roll size), divid dough into 4 to 6 pieces and form. Place rolls on a greased cookie sheet or shallow baking pan; cover loosely with a kitchen towel and let rest at least 20 minutes or up to 1 hour.

Preheat oven to 475 degrees. Before baking, brush with cold water or egg wash. Sprinkle with sesame seeds, poppy seeds if desired. Bake 15 minutes. Cool on a wire rack or, for a crunchier crust, leave in the oven with the door closed an additional 5 minutes.

Click here for printer version

Back to top of page

RASPBERRY CUSTARD KUCHEN
Great for breakfast or as a special dessert, it's quick and easy to prepare. I found this in Taste Of Home Magazine, submitted by Virginia Arndt of Sequim, Washington. This has been a German treat for generations back in Wisconsin where Virginia grew up.
Serves: 10

1 1/2 cups All-purpose flour
1/2 teaspoon Salt
1/2 cup Cold Butter or Margarine
2 tablespoons Whipping Cream
1/2 cup Sugar
3 cups fresh Raspberries
TOPPING:
1 cup Sugar
1 tablespoon All-purpose flour
2 Eggs -- beaten
1 cup Whipping Cream
1 teaspoon Vanilla Extract

In a bowl, combine 1 cup of the flour and salt; cut in butter until mixture resembles coarse crumbs. Stir in cream; pat into prepared baking pan. Combine sugar and remaining flour; sprinkle over crust. Arrange raspberries over crust. For topping, combine sugar and flour. Stir in eggs, cream and vanilla; pour over berries. Bake 40-45 minutes or until lightly browned. Serve warm or chilled. Store in the refrigerator.

Click here for printer version

Back to top of page



Copyright 2008 Shaboom's Kitchen, Carol Stevens, All Rights Reserved