Need appetizer for a Oxtoberfest
Some variation on a Reuben is always popular around here. One local church makes German Rolls--basically an egg roll with corned beef, sauerkraut, and Swiss cheese inside. Another organization makes deep-fried balls with the same ingredients--similar to a hush puppy but much, much tastier.
I just found a recipe for mini phyllo shells filled with reuben toppings:
How about Spaetzle Dumplings?
1 C. all-purpose flour
1/4 C. milk
1/2 tsp. ground nutmeg
1 pinch freshly ground white pepper
1/2 tsp. salt
1 gallon hot water
2 Tbs. butter
2 Tbs. chopped fresh parsley
Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth. Press dough through spaetzel maker, or a large-holed sieve or metal grater. Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well. Sauté cooked spaetzel in butter or margarine. Sprinkle chopped fresh parsley on top, and serve.
re: Chew on That
Spaetzle isn't really an appetizer. It'd be like serving mashed potatoes or grits as an appetizer.
While I like smoked fish, prawn cocktail, pickled herring, especially Bratherring, not everyone shares that appreciation. Your menu isn't terribly heavy (especially as far as German food is concerned) so you can afford to go with heavier apps like potato pancakes, a rich Mushroom Brie or Cambozola. Or you could serve hearty homemade dips like Obatzda which would be very Bavarian (and better than Liptauer). Of course if you want to go classic, pretzels with mustard are hard to beat.
If you can find excellent German "Gray" bread, then spread some Griebenschmalz on it - http://www.germandeli.com/grcfa.html
Oh, I found "Gray" bread:
Warm the bread, and then spread the fat on it.
Also, for cold cuts, visit http://www.germandeli.com -> Meats and Seafoods -> German Cold Cuts
Sauerkraut <and> red cabbage- man, that's my kind of meal...
Still, I think another vegetable wouldn't hurt. Asparagus with Westphalian Ham rolled around it would seem the perfect choice. I've had some really bad versions of this dish in German restaurants (what's with the canned asparagus, anyway?!!) but when made at home it is as delicious as it is simple.
And, where is the ox? :)
Edited to add: holy crapola, what a dumb suggestion, this isn't springtime, silly me!- sorry about that. No wonder the asparagus has been canned. Nothing to see here, move along...