Bavarian Oktoberfest Menu
My wife and I would like to host a Bavarian Oktoberfest party and are looking for menu inspirations. We would like to keep this whole thing party friendly and sociable so we are looking at mainly appetizer sized foods (e.g. savory kugels baked in miniature muffin tins and black forest cupcakes).
Of course we will have soft pretzels, assorted wurst, mustards, and beer.
Any ideas? They don't have to be super authentic.
Flammekueche? Cook's Illustrated has a recipe, or look at this one from the NY Times: http://www.nytimes.com/recipes/10553/Flammekueche-Thin-Crusted-Cheese-Onion-And-Bacon-Tart.html
Beef rouladen? You could perhaps make them small enough to be appetizers? http://www.quick-german-recipes.com/b...
Schashlick is alternating pork and onion on a stick, braised in beer, and dusted with paprika.
Red Cross pea soup. Finally puree split pea soup made with beef stock. Add thinly sliced spicy hot dogs for the deluxe version.
Rotisserrie chicken is always on the menu. So are spiral sliced white radishes dusted with salt. Hard crusty rolls split open with a fine grained wurst and a smear of mustard. Candy glazed nuts for the sweet tooth and the dentist to replace your fillings.
Depending on the bier tent, you could be served on styrofoam or china with table cloth.
And everybody has to do the Chicken Dance. Usually after a couple of liters of bier.
Well for our Oktoberfest celebration we've always done the following:
Schnitzel Nuggets w/ mushroom and a cream dipping sauce ( like jager and rahm schnitzel!) We usually just use pork, not veal.
Reibekuchen (Potato Pancakes) - very cute and tasty appetizer size!
These two are always a huge hit in addition to the other typical fare.
Every Oktoberfest celebration needs an unforgettable finale ...
May I suggest a surprise presentation, perhaps near the end of the gathering, serving Baumkuchen.
I don't have the rotisserie that is used in the original method:
I prepare mine under a broiler but there are other methods for getting the job done.
Here's a couple of examples of how it's done:
This is very similar to the method I use (except that I use a round cake pan and stack a cake pan full of the layers on top of another cake pan full of layers until I get the number of layers I want)
How could I forget??
Schmalzbrot mit Kirschwasser. Crush a small bag of mild pork cracklings and mix into a couple of pounds of melted lard. Add a small portion of finelly chopped white onions and cook for a short time. When the cracklins have softened, cool until the consistency of mayo. Spread on dense white bread accompanied by a half shot of Kirshwasser. Proofage should exceed 100 in order to keep the arteries flowing.
Obatzda! It's a super traditional Bavarian cheese spread - I don't remember seeing a menu in Munich that didn't have a variation of it available. Here's a pretty traditional recipe in English: http://www.food.com/recipe/bavarian-c... (use Camembert, and a strong one, for the most traditional experience).