Game Day Oktoberfest Menu

I had a great weekend. Two days of football in person, complimented by perfect weather and victories for both of my teams. Woo-hoo!

Saturday's lunch featured bratwurst at the Big House. I know, it's not the most girly frou-frou party dish, but it's exactly the meat I want in this gameday-friendly menu. Simmer in beer, butter, and onions, then finish on the grill. Serve with sauerkraut and mustard, and you've got an easy fall foodie party entrée that even the football people can love. Click the links for recipes and suggestions.

Game Day Oktoberfest

Beer-Bath Brats with a Grill Finish

accompanied by Sautéed Onions, Sauerkraut and Mustard
Vegetarian Baked Beans or No-Pork and Beans

Pretzel Rolls or Hoagie Buns

Homemade or Deli Potato Salad

Fresh Veggies and Dip

Rote Grütze or Black Forest Sundaes

Tips:

1) If pressed for time, pick one thing to make it from scratch and purchase the rest. If you're not sure what to choose, may I suggest the pretzel rolls? We sliced some of the bratwurst and stuffed it inside the roll with condiments to taste. Lesson learned: make extra rolls.

2) Allow 1-2 bratwurst per person. Consider buying some Koegel Viennas and hot dog buns as a backup plan. 

3) Black Forest Sundaes: for a fun and easy dessert with German flavors, buy a pack of Swiss Rolls, a can of cherry pie filling, and the ice cream flavor(s) of your choice. 

A vegetarian in Germany

"Germans love their pork," agreed my vegetarian friend. "When I was there, pork was everywhere, but I never saw a pig. Not one."

"Do they keep 'em in the basement?" I wondered.

She made the 'it's a mystery wrapped in bacon' face.

We were talking about Oktoberfest for vegetarians. It's tough to include them in a culinary celebration of the land of wurst and schnitzel, but I'm willing to give it a go.

My mom used to make a dish with kielbasa, sauerkraut and beans. This recipe echoes those flavors.

No-Pork and Beans

1 tablespoon oil
1 tablespoon butter
1 large yellow onion, peeled, halved and sliced thin
8-10 medium-sized mushrooms, cleaned and sliced
1 small apple, peeled, cored, and diced
1 (14-16 oz.) can great northern beans, drained and rinsed

Seasoning mix
1 teaspoon granulated garlic
1 teaspoon marjoram
1/2 teaspoon salt
1/4 teaspoon pepper
Dash of ground mace (nutmeg or allspice would be acceptable substitutes)

Heat oil and butter in a large frying pan over medium heat. After butter has melted, add sliced onions and  cook until lightly browned and soft, about 5 minutes. Add mushrooms, and sprinkle with some of the seasoning mix (1/2 teaspoon) until mushrooms start to brown. Add diced apple and heat for 5 minutes. Add rinsed, drained beans and sprinkle with another 1/2 teaspoon of seasoning mix. Reduce heat and cover. Simmer for 10-15 minutes, stirring occasionally. Taste and adjust seasoning accordingly.

Serve with bavarian mustard and sauerkraut.

Non-vegetarian note: I added some sautéed chicken and crumbled bits of bacon to this dish and served it over rice for an easy supper.

The Power of Pretzel Rolls

If you had a time machine, would you want to stop by the mid-nineties? 

(What is she doing on the Who Wants to Be Millionaire set? Surely she doesn't need the money!)

Be assured that I was not singing this tune when I first made these chewy, salty dinner rolls, but regardless of any difference of opinion we may have vis à vis Céline Dion, you ought to reach for these at your Oktoberfest party.

If you want the quick-rising food processor version, visit the original recipe at epicurious.com. It appeared in Bon Apétit in January of '94. I made them one day that winter, and my man's been pining for them ever since.* That's the power of pretzel rolls.

My bread-machine version appears below. With no egg or dairy in the dough, it is suitable for the timer. You may want to double the recipe.

Bread Machine Pretzel Rolls, modified from Bon Apétit
(Makes 8 large rolls)
Ingredient list A 
2 3/4 cups bread flour
2 1/4 teaspoon yeast
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon ground celery seeds
1 cup plus 2 tablespoons room temperature water

B
Cornmeal
8 cups water
1/4 cup baking soda
2 tablespoons sugar

C
1 egg white, beaten to blend
Coarse salt

Add ingredient list A to your bread machine according to manufacturer instructions, set for dough cycle (using the timer if you'd like), and press start. Once cycle is complete, empty dough onto a floured surface and divide into 8 equal pieces. Shape into balls, flatten slightly, cut an 'X' in the top of each ball and allow to rest under plastic wrap as you take the next steps.

Be sure one of your oven racks is in the middle slot. Preheat oven to 375ºF.

(Ingredient list B) Grease or line a baking tray and sprinkle with cornmeal. In a large pan, bring 8 cups water to a boil. Add sugar and soda: the water will foam up. Drop rolls into boiling mixture, 4 rolls at a time, for 30 seconds per side. Transfer, cut side up, to prepared baking sheet.

(Ingredient list C) Brush each roll with egg white. Sprinkle with coarse salt.

Bake at 375ºF for 25 minutes. Remove rolls and place on rack. Allow them to cool for 10 minutes before serving.

*Whilst he languishes, he does not ever call me "his lady", which is good, because that would be a little less romantic and a little more Jerry Lewis.

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