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Oct 15, 2003 10:01 AM

octoberfest party-ideas for appetizers

  • c

I am having an Octoberfest- brats, sauerkraut, beer, german potato salad- I need ideas for a few simple apps that would stay in theme- thanks in advance.
also any ideas for the best brats recipe also would be great.

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  1. t
    torta basilica

    - Cheese, of course!
    - Dried beef - a la braesola - perhaps wrapped around a gherkin w/ sharp mustard (or on top of bread as below)
    - Radishes to dip in sea salt (too bad we can't get those really big ones that they shave into a long twirly thing - so fun to eat!)
    - Thin brown German bread (sunflower or pumpernickel) cut into quarters spread with butter, mustard & whatever you want to top - ham, cooked German sausage, smoked salmon etc.
    - Hot cooked sausages (weisswurst, frankfurters - whatever you can get) cut into bitesize pieces & mustard sauce for dipping

    For a crowd, I like Johnsonville brats - easy to find & pretty good. Boil in CHEAP beer & sliced white onions for a few minutes, then grill on the BBQ. Serve on really good rolls (I like to butter & toast) with good German (sharp - with horseradish) mustard. Enjoy!

    1 Reply
    1. re: torta basilica
      torta basilica

      P.S. To really get in the spirit, EBay has great dirndls, lederhosen, etc. at very good prices. These 'Trachten' items are usually very expensive when purchased new. I've also gotten some good Oktoberbest/German drinking CD's from them too.

    2. Pickled herring (you won't need much -- only folks of Northern European heritage will eat them). Pickled pigs feet (ditto).

      Coarse-ground liver pate and/or braunschweiger (a type of liverwurst). An onion-y quiche. Thuringer (a German type of salami).

      1. Try Kohlbrussel - trim and parboil small brussels sprouts then plunge into an ice bath to stop the cooking. When cool enough to handle take a sharp knife and slice 3/4 of the way through the sprout starting at the round (not stem) end. Make a filling of cream cheese, a little whipped cream and horseradish to taste, fill a pastry bag and stuff the sprouts. Chill and sprinkle with kosher salt.

        1. What about pierogies? My PA Dutch grandmom used to make them all the time...

          1. I had a Oktoberfest party last weekend. I went with Liptauer cheese spread (cream cheese, paprika, shallots, capers and caraway) with big pretzels and turned to German-influenced Alsatian cooking for flammekuche (crust topped with caramelized onions, creme fraiche and bacon bits). People loved both.

            4 Replies
            1. re: Junoesq
              torta basilica

              Recipe for the flammekuche (I think I know it as Zweibelkuche), please??

              1. re: torta basilica
                Joan Kureczka

                I've been perfecting a quick and easy flammenkuche, alias tarte flambe, since having my first in Alsace in 2002.

                Use a good, fresh lavash for the crust. Mix about a cup of fromage blanc with some creme fraiche in about equal parts to give a consistency that can be easily spread. Add a very thinly sliced onion and let sit for about 20-30 minutes. Spread on the lavash and sprinkle with thinly sliced strips of a good, very meaty bacon. Sprinkle with some freshly grated parmesan or gruyere.

                Bake at 500 degrees for about 10 minutes or until the edges are nicely browned. Slices should be easily foldable, not super crisp.

                Enjoy, especially with a good dry Riesling.

                1. re: Joan Kureczka
                  torta basilica

                  Thanks - sounds wonderful - what kind of a pan do you do this in & where did you get the idea to use lavash for the crust?

                  1. re: torta basilica
                    Joan Kureczka

                    A cookie sheet will do nicely.

                    We use lavash because it's thinness most closely resembles the crust of the best tarte flambee we've eaten to date -- a little winstub in Ste-Marie-Aux-Mines in Alsace called Taverne des Mineurs. They had a wood-burning oven and proudly sported a certificate proclaiming them members of the Confererie de la Vraie Tarte Flambee -- The Brotherhood of the True Tarte Flambee.

                    It was a very thin crust, and you folded your slice over and ate it out of hand, like a street crepe. They offer several versions: Nature (just a fromage blanc, bacon and onion topping), gratin (with the other cheese added), and fermier (with potato slices and cheese in addition to the "nature" toppings). They also made dessert versions that I have not tried: apple (which sounds good) and banana (which sounds strange to us).

                    I've made the dough from scratch, but the lavash is easy and fast, and the results are great.