Oktoberfest celebrations are the theme of this edition of the Review (at least in regard to the feature and our recipe page). In Germany, Oktoberfest is celebrated with the best of beers and foods and much delight. It originally marked the wedding day of Ludwig the First, on Oct. 17, 1810.
This was an entry in the Roundup's 2005 cooking contest. It combines a variety of flavors, but is based on old-fashioned Oktoberfest-style cooking
Sweet & Sour Kraut with Pork Latvian Style
By Shirley L. Snyder
6 medium pork loin chops and/or 1 large rack pork baby back ribs (cut into 2 rib portions) and/or
2 Pork Polish sausage rings, cut into 2-inch pieces
(Brown any one or combination to serve six of the above. Remove from pan and reserve drippings.)
1 package of fresh kraut (found in the refrigerated case with the hot dogs and sausage)
(Thoroughly rinse kraut at least 4 times, the more the better. Squeeze out as much liquid as possible.)
1, #2 can peeled diced tomatoes in juice
1 cooking apple peeled, cored and chopped medium
1 medium yellow or white onion chopped medium
1/2 cup brown sugar
1/2 cup white sugar
1 large or 2 small bay leaf
1/2 teaspoon allspice
1/2 teaspoon caraway seed (optional)
4 juniper berries (optional)
Drippings from browning the pork
In a large flat casserole or 13-inch-by-9-inch glass baking pan mix all ingredients together, except the pork. Once mix is done, top with pork. Cover with aluminum foil. Bake 1-1/2 hours at 350 degrees. If pork chops are fairly thick or if all ribs are used, add another 20 to 30 minutes.
The following Oktoberfest recipes are from cooks.com
Oktoberfest Sausage Brunch
6 beaten eggs
1 cup whipping cream
1/4 cup green pepper, chopped
1 cup shredded cheese
1/2 pound Polska Kielbasa
Dash of pepper
1/2 teaspoon salt
3/4 teaspoon dry mustard
Combine eggs, cream, mustard, salt and pepper; mix until well blended. Add 3/4 cup cheese, sausage and green pepper. Pour mixture into greased 8-inch square baking dish. Bake at 350 degrees, 45 minutes or until eggs are set. Sprinkle with remaining 1/4 cup cheese. Continue baking, until cheese is melted.
9 sheets frozen phyllo
1/3 cup raisins
1 tablespoon rum
4 medium tart apples, peeled and sliced
Juice of 1 lemon
2/3 cup sugar
1/2 cup grated nuts
6 tablespoon sour cream
1/2 teaspoon ground cinnamon
1/2 cup melted butter
1/4 cup powdered sugar
Soak raisins in rum for 2 hours. Thaw phyllo to room temperature. Sprinkle apples with lemon juice, then toss with sugar, cinnamon and nuts (use hazelnuts, walnuts or almonds). Add sour cream, then soaked raisins.
Preheat oven to 400 degrees; grease a large baking sheet and set aside.
Place one sheet of phyllo on a damp towel (keep others covered) and brush with melted butter; place another sheet on top and brush again. Repeat one more time. Spread 1/3 of filling over the long edge of the dough, about 1" from edge. Using the towel, lift and roll over phyllo to enclose filling; continue jelly roll fashion to the end of sheet, then pinch edges to seal. Place on baking sheet.
Repeat process to make another two strudels. Brush tops with butter; bake 40 minutes or until apples are tender. Remove, dust with powdered sugar and cool.
Serve cold with cream or ice cream.
Oktoberfest Sausage Dinner
1, 2-pound Polish Kielbasa or smoked sausage, cut into 4-inch lengths
1 teaspoon butter
1 medium onion, cut into wedges
2, 16-ounce cans sauerkraut
1 cup apple juice
2 medium apples, cut into wedges
4 to 6 medium potatoes, cut in half
Salt and pepper
Brown sausage in butter in a 1-1/2 quart Dutch oven or large casserole. Arrange onion, sauerkraut, apples and potatoes around sausage. Top with apple juice; salt and pepper to taste. Cover tightly and simmer over low heat, stirring once, for 30 to 40 minutes or until potatoes test done with a fork. (Serve with potato pancakes and applesauce for an Oktoberfest meal.) Serves 6.
Oktoberfest Cabbage Rolls
1 pound ground pork
2 pounds ground beef
1 cup dry rice, uncooked
1 teaspoon garlic salt
2 onions, diced
1 teaspoon pepper
2 teaspoons salt
1/2 cup tomato juice or 2 cups cooked tomatoes
Mix well by hand.
Prepare cabbage leaves: Cut out cabbage heart, cook cabbage head in kettle of boiling water. Remove, leaf one at a time, and drain. Peel off heavy veins with sharp knife. Place meat mixture about the size of an egg on leaf and wrap like drug store wrap (fold ends in).
Place layer of sauerkraut on bottom of large pan. Arrange cabbage rolls in rows in pan and cover with layer of kraut and pieces of cabbage. Pour tomato juice over kraut and sprinkle with garlic salt and pepper. Add layers and end up with kraut. (Use 1 can - 46 ounces - tomato juice and add water if necessary). Bake at 350 degrees for 2-1/2 hours. Add 1 cup brown gravy mix and bake another 20 minutes. Serve with mashed potatoes. Makes approximately 25.