HOME > Chowhound > Home Cooking >

What kind of dessert should I bring to an Ocktoberfest pot luck?

lilmomma Sep 19, 2012 02:26 PM

Thanks! (Nothing to difficult please.)

  1. Click to Upload a photo (10 MB limit)
  1. blue room RE: lilmomma Sep 19, 2012 02:32 PM

    edited, sorry, wrong info!

    1. prima RE: lilmomma Sep 19, 2012 02:46 PM

      Apple or cherry strudel. You can cheat by using frozen filo dough instead of making your own strudel dough.

      Apple or pear kuchen.

      1. Hank Hanover RE: lilmomma Sep 19, 2012 02:51 PM

        A Black Forest cake isn't too bad. You could wing it by just making a chocolate cake and using cherry pie filling either between the layers or on top. Make a dam with frosting to keep it from running down the side. You could add a little cherry brandy to the pie filling.

        If you really want easy, make these mini cheesecakes http://allrecipes.com/recipe/mini-che...

        You can improve them with cherry brandy of course... go with the sweeter DeKuyper's rather than Kirschwasser unless your friends really like alcohol.

        Variations on these: Use an oreo wafer or a graham cracker wafer instead of the vanilla wafer.

        As simple as these mini cheesecakes are, you will be surprised how fast they go at a pot luck.

        1 Reply
        1. re: Hank Hanover
          blue room RE: Hank Hanover Sep 19, 2012 03:08 PM

          I don't have a recipe, but maybe a brownie or bar *with Black Forest cake* flavors like chocolate and cherry. Just a little easier to transport and divide for a potluck.

        2. c
          CheeseGuru RE: lilmomma Sep 19, 2012 02:59 PM

          More Bier!!

          Just kidding - like above posters I would recommend a traditional European desert like a chocolate cake or streudel. Another option is a Eurpoean cheese/chocolate platter but that is probably too involved.

          1. Scoutmaster RE: lilmomma Sep 19, 2012 04:56 PM

            Pumpkin cheesecake!

            1 Reply
            1. re: Scoutmaster
              pine time RE: Scoutmaster Sep 21, 2012 01:13 PM

              Agree--anything pumpkin. Great for fall, great flavor,and you can send any leftovers my way.

            2. c
              cheesecake17 RE: lilmomma Sep 19, 2012 05:37 PM

              Beer brownies

              1. s
                Sam D. RE: lilmomma Sep 20, 2012 04:30 AM

                Sacher Torte or Linzer Torte.

                1. JungMann RE: lilmomma Sep 20, 2012 07:04 AM

                  Vanilla slice, apple and cheese strudel or a roasted plum tart are all traditional and simple, particularly if you use storebought dough. If you want to start from scratch, apricot-filled dumplings, vanilla kipferl or fluffy dumplings with vanilla sauce and plum preserves.

                  1 Reply
                  1. re: JungMann
                    Bethcooks RE: JungMann Sep 20, 2012 07:31 AM

                    Ina Garten's Apple and Pear Crisp on the Food Network site. There is a video on the same site where Ina prepares the crisp. It is so-oo-o good. I make it in a 9x12 x 4 oblong pan and serve it with ice cream. The larger pan prevents it from running over in the oven which happened to me the first time I made it.

                  2. t
                    travelerjjm RE: lilmomma Sep 20, 2012 09:31 AM

                    This time of year is perfect for Apfeltorte. You can google for recipes (use apfeltorte or German apple torte). Here is one that looks particularly good: http://www.recipe4living.com/recipes/... There are simpler ones.

                    If you can't get good fresh apples. I love this recipe for Linzertorte and have made it for guests many times. http://www.saveur.com/article/Recipes... I sometimes use pecans instead of walnuts, though, as I tend to have them around more often.

                    While the first is German, the second is more Austrian, if that matters.

                    1. gingershelley RE: lilmomma Sep 20, 2012 09:58 AM

                      Ginger-pear upside down cake. Spicy dark gingery cake baked atop a bed of caramelized pears. After cooling. Flip out onto a tray to serve pear side up. My favorite fall dessert!

                      Great with a dark beer - like an espresso stout or pumpkin ale!

                      This recipe is from Sunset magazine, is moist with molasses and buttermilk, and has candied ginger mixed in as well: http://www.myrecipes.com/recipe/pear-...

                      2 Replies
                      1. re: gingershelley
                        kubasd RE: gingershelley Sep 20, 2012 10:02 AM

                        oh my.... that cake looks fantastic! I MUST make it!

                        1. re: gingershelley
                          masha RE: gingershelley Sep 20, 2012 10:29 AM

                          This recipe does look great. Do you think it would work substituting apples for the pears?

                        2. Uncle Bob RE: lilmomma Sep 20, 2012 10:58 AM

                          Sweet potato pie....Lots of variations. but a plain pie is best.

                          1. greygarious RE: lilmomma Sep 20, 2012 01:42 PM

                            It's autumn. There will be sausages and beer. That means apple something for dessert. A dead simple one is to press sugar cookie dough (or oatmeal cookie dough) into a pie pan. Arrange concentric slices of peeled, cored apple to fill the pan. Sprinkle with cinnamon sugar and bake at 350 until the crust and edges of apple are golden brown, about 30-40 min. Once cool, brush with melted apple jelly if you want it shiny.

                            6 Replies
                            1. re: greygarious
                              cheesecake17 RE: greygarious Sep 20, 2012 03:53 PM

                              Oh yum. Does this work with any sugar cookie ough?

                              1. re: cheesecake17
                                greygarious RE: cheesecake17 Sep 21, 2012 05:26 AM

                                Yes. You could use other cookie doughs too - ginger, molasses, snickerdoodle would work. Anything of sugar cookie dough consistency. I stick with a simple dough since I want the fruit to be the star, but anything goes. Ditto the fruit - Mom also did this with plums and blueberries. Less often peaches, since they need peeling. She made one of these "kuchen" every week and didn't even measure. Flour, sugar, butter, egg, vanilla, and a pinch of salt. Lemon cookie dough with blueberries should be good.

                                1. re: greygarious
                                  cheesecake17 RE: greygarious Sep 21, 2012 10:13 AM

                                  Thanks, going to try this for sukkot next week.

                                  1. re: greygarious
                                    lilmomma RE: greygarious Sep 21, 2012 10:48 AM

                                    OMG!!!!!I am going to be going nuts making pies. I need to go apple picking again. And you know what? I used some of my old apples from the grocery store that were neglected because we had all the fresh ones. You know the ones....They were a little dry and mealy or what have you. I sliced them up and made the pie and it was ddddeeeelicious!!!

                                2. re: greygarious
                                  dianne0712 RE: greygarious Sep 21, 2012 10:53 AM

                                  All my German friends are obsessed with apple desserts.

                                  1. re: dianne0712
                                    greygarious RE: dianne0712 Sep 21, 2012 01:12 PM

                                    Both my parents were born and raised there, and I have inherited the gene. As far as I am concerned, "original sin" was committed not by Adam and Eve but by whoever decided the falsely-named Delicious apple deserved to be the ubiquitous representative of the fruit in supermarkets and in institutional meals. No wonder so many children refuse fresh fruit. Fortunately, Mom's default apple was McIntosh.

                                    This reminds me that I always loved the dough part of the Apfelkuchen my father would bring home from Cafe Geiger whenever he was in Manhattan. These bars had a not-very-good layer of Golden Delicious apples between two rather thick layers of dough the consistency of soft cookies. Not until I was an adult did I realize that the dough contained almond extract and I try to remember to include that when making Mom's style of apple tart.

                                Show Hidden Posts