October 7, 2009 by ritadate
Menu: Chicken Sausages, Braised Red Cabbage, German Potato Salad, Carrots in Beer, Roast Chicken and Chocolate Fondue.
Vegetarians won’t go hungry; there are large warm, soft pretzels and cheese plates with bread. With vegetarianism on the rise there are also meatless dishes on offer at stalls. Desserts are equally important with Dampfnudel, a steamed honey-dumpling served with vanilla sauce, apple strudel, and Kaiserschmarrn, a sugared pancake with raisins.
Has this tickled your appetite for good food and a cold beer? Then plan an Oktoberfest party at the comfort of your own home. Here are a few German recipes tweaked so that one can easily make right here in Pune. Served with your favorite beer, some traditional German folk music and a group of beer loving friends you will be instantly transported to Munich…
Recipes are adapted from http://www.globalgourmet.com/
Braised Red Cabbage
• 1 tablespoon butter
• 1 red cabbage, sliced 1/4 inches thick
• Salt and freshly ground black pepper
• 1/2 red onion, sliced
• 2 sweet apples, quartered and sliced thin
• 1/3 cup red wine
• ¼ cup red wine vinegar(works with plain vinegar if unavailable)
• 1/4 cup molasses(locally called Kakwi)
Directions: Melt butter in a deep sauté pan with a cover. Once the butter is melted, let the foam subside and add cabbage. Add salt and pepper to taste, red onion, apple, and, cover the pan and lower the flame to low-medium, turning once in a while until the cabbage is soft, but still slightly firm, about 15 minutes.
Remove lid and deglaze with the red wine, on high heat cook uncovered, until the wine is reduced by at least half. Add the red wine vinegar and reduce heat. Add the molasses and toss to coat. Cook 2 to 3 more minutes, season with salt and pepper to taste once again.
Hendle(Easy Roast Chicken)
• 1 whole 1.5 kg chicken, washed and patted dry
• 60 g butter
• 1 bunch fresh parsley, washed and chopped
• 2 1/2 teaspoons salt .
• a pinch of ground black pepper
Directions: Pre-heat oven to 195°C. Add salt and pepper to both the inside and outside part of the chicken. Rub evenly. Rub butter evenly to chicken.
Mix parsley with a small quantity of butter. Stuff mixture into chicken.
Put chicken breast-side up on a roasting tray. Cook for one hour or until the chicken becomes golden brown.
Baste chicken regularly using the fat from the tray.
Homemade Potato Salad Recipe
• 8-10 large potatoes
• 1 onion, finely chopped
• 1/2 cup of warm meat broth, substitute with chicken or vegetable broth
• white wine vinegar
• sunflower oil
• salt and pepper to taste
Directions: Steam the potatoes in their skins until tender. Peel them and let them cool slightly until just warm. Slice the potatoes thinly with a potato slicer or a vegetable knife. Place in a large bowl.
Add the onion and enough warm meat broth so that the potatoes are moist but not watery and leave to soak for an hour.
Lastly add enough sunflower oil, vinegar, salt and pepper to taste. Start off with a couple of tablespoons of each of the oil and vinegar and then add more to taste. For a healthier variation substitute olive oil for sunflower oil.
Mix thoroughly. The potato salad should not be too dry, but quite moist.
Karotten im Bier(Carrots in Beer)
• 4 large carrots
• 1 cup dark beer; any brand
• 1 tsp. sugar
• 1 Tbsp. butter
• 1/4 tsp. salt
Directions: Peel and slice carrots into long, thin slices. Melt butter in medium-size fry pan; add beer and carrots. Cook slowly until tender, stirring frequently. Stir in salt and sugar. Cook for another 2 minutes and serve hot.
• 12 ounces sweet German chocolate or Toblerone chocolate bars
• 1 cup milk or cream
• 1 tsp. vanilla extract
Directions: Before melting the chocolate, prepare the fruit dippers. Select a variety of available fresh fruit such as grapes, apples, pineapple and guavas. Wash and cut to the perfect dipping size. Arrange all the fruit on a large platter. Squirt lemon juice on the apples and guavas to keep them from browning. Cover the platter and set it aside.
To prepare the fondue, break the chocolate squares into pieces and drop them into a saucepan. Add milk or cream and melt over low heat, stirring occasionally, until the chocolate is smooth. Add the vanilla extract and stir.
Transfer the chocolate sauce to a fondue pot. Use a fondue fork to spear the fruit, then dip in the chocolate and enjoy. If fondue pot is not available then serve in individual bowls with toothpicks.