Munich will be celebrating its 181st Oktoberfest this year beginning at noon on Sept. 20th when the mayor will tap the first keg. By the time the festival ends on Oct. 5th about 7 million liters of beer will be served during the 16-day celebration, while visitors enjoy a wide variety of traditional German delicacies.
The original Oktoberfest celebration began in Munich in 1810 at the royal wedding of Prince Ludwig and Princess Therese. It has become a worldwide festival into the mid-20th century.
Cook's notes: Create an Oktoberfest themed feast complete with pretzels, sausages, pork dishes, cabbage, German potato salad and German desserts. And oh, don't forget the beer!
Potato Beer Cheese Soup-Potatoes and beer, two German favorites, create a perfect pair in this traditional soup. Serve the soup with pretzel, rye or caraway bread.
- (6 medium) russet potatoes, peeled, chopped (6 cups)
- 2 TB. butter
- 3/4 cup onions, diced
- 1/2 cup celery, diced
- 1/2 cup carrot, finely chopped
- 1 garlic clove, minced
- 1/4 teaspoon pepper
- 1 TB. Dijon mustard
- 1 tsp. Worcestershire
- 2 bay leaves
- 1 tsp. thyme
- 1 tsp. chives
- 3 TB. flour
- 2 cans (14.5 oz) low-sodium chicken stock
- 1 cup light beer such as a Pilsner
- 8 oz. (2 cups) sharp Cheddar cheese shredded
- 1/2 cup whip cream or 2% milk
- bacon bits
- In large pot, heat butter over medium heat until bubbly. Add carrots, onion, garlic and celery. Saute 5-10 minutes. Add in chopped potatoes, chicken stock, mustard, Worcestershire and spices. Stir to combine. Simmer for 30 minutes, covered or until potatoes are tender.
- Remove bay leaves and put about half the soup in a blender. Process until smooth. Add soup mixture back to pot. Mix flour with milk or cream and add to soup mixture. Stir in beer and cheese, whisk to combine.
- Cook on low heat for 20 minutes, uncovered.
- To serve soup top with bacon bits.
Smoked Pork Chops with Red Cabbage
Cook's notes: Recipe adapted from One Pan Recipes BHG Special Edition Publication
- 8 cups shredded red cabbage (1 medium head)
- 1-1/3 cups chopped Fuji apples, peeled
- 1/4 cup red wine vinegar
- 1/2 cup apple juice or cider and 1 cup chicken broth
- 2 TB. quick-cooking tapioca, crushed
- 2 TB. packed light brown sugar
- 2 tsp. caraway seeds
- 1/2 cup red onions
- 1/4 tsp. ground black pepper
- 2 TB. apple jelly
- 6 smoked pork chops
- In a 4-quart slow cooker combine cabbage and apples.
- Stir in vinegar, tapioca, brown sugar, caraway seeds and pepper.
- Top with smoked pork chops. Add apple jelly on top of chops.
- Pour juice or cider and broth over the mixture and cover.
- Cook on low heat 8 hours or high heat 4 hours.
- Remove chops and place on a serving platter. Serve with red cabbage.