Oktoberfest 2023

Oktoberfest is the world's largest fair held annually in Munich, Bavaria, Germany. It is a 16-day festival running from late September to the first weekend in October with more than 6 million people from around the world attending the event every year.

To the locals, it is not called Oktoberfest, but "die Wies'n", after the colloquial name of the fairgrounds (Theresienwiese) themselves. The Oktoberfest is an important part of Bavarian culture, having been held since 1810. Other cities across the world also hold Oktoberfest celebrations, modeled after the original Munich event.
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Well, I missed going this year and raising my glass of beer to shout "Prost!" in the Munich Beer Hall.

But the next best thing is planning some Bavarian comfort foods; Pear, Apple and Cranberry with Gingersnap Crumble, Hot German Potato Salad, Red Cabbage, Apple and Sausage dish and a grown-up dish Oktoberfest Pigs in a Blanket.
Oktoberfest recipes will be posted this week in no special order.

Let's begin with Cinnamon Apple Pear Sauced Pork Chops

Cook's Notes:
The recipe serves four and was inspired by cookingclassy.com and Cookinglight.com
A suggested side-jarred Aunt Nellie's Red Cabbage, pretzel roll, and a Wild Rice Salad with Maple Cider Vinaigrette Dressing https://sockfairies.blogspot.com/2023/09/wild-rice-salad-with-butternut-squash.html

For an appetizer, I baked frozen pretzels and served them with a honey mustard sauce 

Honey Mustard Sauce
Cook's Notes:
Takes 5 minutes to make. refrigerate any leftovers.
Mix the following in a bowl using a whisk.
1/4 cup honey, 1/4 cup mayonnaise or Miracle Whip, 1/4 cup Dijon mustard, dash cayenne pepper, 1 tablespoon white distilled vinegar

Ingredients:

• 4 (5 oz.) 3/4-inch thick boneless center-cut chops or pork loin
• 1-1/2 tablespoons olive oil
• 1 cup red onion, diced
• 1 teaspoon herbes de Provence, divided
• 1/2 cup low-sodium chicken broth
• 3/4 cup apple cider
• 1 tablespoon maple syrup
• 1-1/4 tablespoons cornstarch
• 1- 1/2 teaspoons Dijon mustard
• 1/2 teaspoon cinnamon
• 1/8 teaspoon ground allspice
• ¼ teaspoon rosemary
• Salt and freshly ground black pepper
• 1-1/2 tablespoons butter
• 2 medium sweet crisp apples (honey crisp, gala, fuji, golden delicious etc.), skin removed and cut into chunks
• 2 Bosc pears, skin removed and cut into chunks

Directions:

• Let pork chops rest at room temperature for 10 minutes while preparing ingredients.
• Cut apples and pears, and set them aside.
• In a liquid measuring cup or bowl whisk together broth, apple cider, maple syrup mustard, cinnamon, allspice, and cornstarch. Set aside.
• Heat olive oil in a large skillet over medium-high heat. Season both sides of pork chops with salt and pepper and 1/2 tsp. herbes de Provence.
• Once the oil is simmering add pork chops and onions. Sear until browned on the bottom, about 4 - 5 minutes then flip chops and continue to cook 4 - 5 minutes longer. Sauté onions in the same pan.
• Transfer pork chops and onions to a plate and cover with foil to keep warm. Wipe the pan with a paper towel. Melt butter in the same skillet over medium heat.
• Add in apples, pears, 1/2 teaspoon herbes de Provence, and rosemary. Sauté until tender, about 2 minutes. Cover and heat on low for 4 minutes.
• Pour in the broth mixture and turn the heat to medium-low. Add in chops and let simmer uncovered until reduced by about half and thickened, stir occasionally for about 10 minutes.