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Oktoberfest/German party ideas

slofood Sep 7, 2007 12:55 PM

My turn is coming up to host the bimonthly Gourmet Club at my house. Given that it will be in October, I am leaning toward an Oktoberfest theme. As host I decide the menu and make the main course, and everyone else brings the go-withs, from appetizers to dessert. I can provide specific recipes if I choose to.

Please chime in. I appreciate your ideas. Thank you.

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  1. Megiac RE: slofood Sep 7, 2007 01:18 PM

    I LOVE a warm German potato salad.

    1. e
      ESNY RE: slofood Sep 7, 2007 01:34 PM

      Obviously sausages, bretzels, schnitzels, and spaetzels.

      As far as specifics, you can make various flavored mustards and breads for the sausages. Use all sorts of meats like turkey, chicken, pork and veal for the schnitzels maybe serve a schnitzel sampler?

      I don't have a recipe but a german biergarten I go to makes an amazing bacon and cheese spaetzle. It is almost like a creamy mac and cheese with thick cut chunks of bacon the size of lardons.

      1. m
        martin1026 RE: slofood Sep 7, 2007 01:35 PM

        Obviously bratwurst-here is a fun Wisconsin website that has some good ideas for sides and toppings for brats:
        http://www.bratwurstpages.com/brats.html

        1. g
          Gail RE: slofood Sep 7, 2007 01:37 PM

          Here are a bunch of ideas...

          http://recipesbycindy.homestead.com/G...

          1. JungMann RE: slofood Sep 7, 2007 02:11 PM

            I think most appropriately this should be Bavarian food, meaty and bready. Schweinshax'n, Semmelklopse, Sauerbraten, Rouladen, Schnitzel, Bretzn, Würste (Weißwurst an obvious must), Spaetzle (I had a great one with cream, bacon and blue cheese).

            If it were me I would have a coldcut and cheese platter to start, perhaps also a croquette filled with Quark or Bretzn with flavored mustards, Rouladen or Schweinshax'n, sauerkraut and Spaetzle and a hazelnut torte to finish.

            1. s
              Sharuf RE: slofood Sep 8, 2007 05:47 AM

              At an Oktoberfest beer-hall celebration in Munich, the featured food was weisswurst. I don't remember what accompaniments there were.

              1. coll RE: slofood Sep 8, 2007 06:34 AM

                Every year, whether I have company or not, I make Sauerbraten with potato pancakes and homemade red cabbage. Some dark bread is good for sandwiches.

                http://www.chowhound.com/topics/282385

                My recipes are included avove

                1. Pylon RE: slofood Sep 8, 2007 06:40 AM

                  We do this at our house each year. Sauerbraten, kraut, big pretzels, spaetzel, potato pancakes, applesauce, brats and dogs (for the kids)...nothing too fancy. I've found that most people want the "typical German food", not anything too far off the radar. I shred the sauerbraten for sandwiches on big hearty buns. People love them.

                  And beer. Lots of beer.

                  1. y
                    Youffraita RE: slofood Sep 9, 2007 08:35 AM

                    How about a choucroute garni? I don't know the German term for sauerkraut with a bunch of pork products, but it's pretty much the same recipe: smoked pork chops, bratwurst or weisswurst or a combination like that, and a fresh pork roast of some sort, maybe pieces of ham or bacon. I like to do the kraut with plenty of sliced onion, some caraway seeds, and a braising liquid that is part lager beer, part chicken broth. Also, I do this in a roasting pan with the meat nestled in, so that the kraut sort of caramelizes (you'll want to stir it up occasionally and add more beer/broth/water as it dries out). The classic side would be mashed potatoes, I think.

                    2 Replies
                    1. re: Youffraita
                      slofood RE: Youffraita Sep 9, 2007 09:36 AM

                      It all sounds too wonderful. I'm drooling already.

                      1. re: slofood
                        y
                        Youffraita RE: slofood Sep 9, 2007 11:24 AM

                        It is. I usually start with half lager and half broth--maybe a quart total. But to get the caramelization, you need to let it almost dry out a few times, stir, and add a bit more liquid. Needless to say, I do not cover the roasting pan. Your fresh pork will be nicely browned on top. The chops don't need to brown; keep them buried in the kraut. The sausages you'll want to brown a little bit; call it half-buried and flip them when you stir up the kraut. It's actually a really easy recipe to make, and I think choucroute garni is from Alsace, which would make it half-german to begin with. Alsatians would probably use white wine instead of beer; but I think lager adds to the color and is more appropriate for kraut, even when it isn't Oktoberfest!

                    2. f
                      flosshilde RE: slofood Sep 29, 2007 12:30 PM

                      For dessert: Pflaumenkuchen/Apfelkuchen (plum cake/apple cake). Use the recipe at www.spendidtable.org for Original Plum Torte. This is almost exactly like the basic fruit kuchen recipe in the "Bayrisches Kochbuch" I have, though using Imperial measurements. You can easily substitute thinly-sliced apples for the plums (or any other stone fruit or rhubarb - sugar accordingly). You can double the recipe and bake them in large sheet pans to serve a crowd (use parchment underneath - with extra hanging over the sides - for easy removal from pan, put a little grease under the parchment to keep in from slipping while you spread in the dough). Lay the plums/apples/whatever on the dough like shingles. We do an Oktoberfest every year and these cakes are a great hit.
                      If you have a German butcher near you, order a couple of loafs of "Leberkaese" - it's like a big loaf of balogna (has no liver in it), just heat it up in your oval crock pot or in the over. The "Amis" (Americans) love this stuff. Viel Spass! O'Zapft is'!

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