Celebrating Oktoberfest

 

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

To the locals, it is not called Oktoberfest but "die Wies'n," after the colloquial name of the fairgrounds (Theresienwiese) themselves. 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.

Well, I missed going this year and raising my glass of beer to shout "Prost!" in the Munich Beer Hall.

However, I did have an experience exploring the cuisine and area in Charleston, SC. I will provide more details later, along with lots of photos.

Despite recipes being a week late, you can still enjoy this delicious  Oktoberfest meal  Apple-Pear-Sauced Pork, red cabbage, with Applesauce Spice Cake. And oh, don't forget your favorite beer! 

Applesauce Spice Cake with Maple Icing

Cook's Notes: Capture fall flavors with a yummy, moist spice cake glazed with maple icing. Be sure to add your favorite sprinkles because everything tastes better when they're added. Serve the cake with maple nut ice cream or orange sherbet. 
Cake Ingredients:

• 1-1/2 cups of white flour
• 3/4 cup whole wheat flour
• 1-1/4 cups of sugar
• 2 teaspoons Saigon cinnamon or 2-1/2 teaspoons ground cinnamon
• 1/2 teaspoon allspice
• Dash of nutmeg
• 1 teaspoon each of baking powder and baking soda
• 1/2 teaspoon salt
• 1-1/3 cups chunky applesauce
• 1/3 cup oil
• 2 large eggs
• 1-1/2 cups chopped peeled apples
• 1/2 cup raisins
• 1 cup chopped walnuts

Cake Directions:

• Preheat the oven to 350 and grease 13 x 9 pan or use cupcake liners.
• In a large bowl, whisk together flours, sugar, cinnamon, spices, baking powder, baking soda, and salt.
• Add in applesauce, oil, and eggs and beat on low speed until ingredients are moistened.
• Beat on high for two minutes, fold in apples, raisins, and walnuts
• Pour into pan or divide among cupcake liners.
• Bake 13 x 9 pan for about 22 minutes or cupcakes for 18-22 minutes or until toothpick comes out clean from the center

Maple Icing
Ingredients:

• 1/4 cup butter, softened
• 3 cups powdered sugar
• 1/4 teaspoon ground cinnamon
• 2 tablespoons real maple syrup
• 6 to 8 tablespoons apple juice, cream, or milk

Icing Directions:

• Use a mixer to beat all ingredients until smooth. Add more liquid as needed for the correct spreading consistency.

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 was used in this recipe. 

Ingredients:

• 4 (5 oz.) 3/4-inch thick boneless pork 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.
• Whisk broth, apple cider, maple syrup, mustard, cinnamon, allspice, and cornstarch in a liquid measuring cup or bowl. Set aside.
• Heat olive oil in a large skillet over medium-high heat. Season both sides of pork chops with salt, pepper, and 1/2 teaspoon herbes de Provence.
• Once the oil is simmering, add the pork chops and onions. Sear until browned on the bottom, about 4 - 5 minutes. Flip the chops and continue to cook for 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 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 the chops and let simmer uncovered until reduced by about half and thickened, stirring occasionally for about 10 minutes.

Check back Sunday for a Charleston update on foods and city exploration.