We're jumping on this annual German festival bandwagon this month, if only to give ourselves and afternoon to feast on some German food - never mind that most of us aren't really beer lovers (though at least the gravy featured today is a beer-based kind).
From cocktail to spaetzle , wiener schnitzel and apple strudel, this is our Oktoberfest.
Cocktail: German Sunshine
Appetizer: Apricot Kielbasa Slices
Entree: Pan-Fried Wiener Schnitzel with Beer-Based Gravy served over Homemade Spaetzle
Sides 1 & 2: Bacon Apple Sauerkraut and German-Style Green Beans
Apple Strudel with Walnut Cream Cheese Frosting
Recipes
Pan-Fried Wiener Schnitzel
10-12 veal cutlets
1 cup corn flour
1/2 cup corn starch
1/2 cup panko breadcrumbs
1 tbsp garlic powder
1 tsp paprika
2 eggs, whisked
2 tbsp olive oil
salt and pepper to taste
sprigs of parsley, chopped
1. Season both sides of veal cutlets with salt and pepper.
2. Mix together flour, corn starch, breadcrumbs, garlic powder and paprika. Add salt and pepper to
taste.
3. Dip veal cutlets in eggs then bread both sides with flour mixture.
4. In a non-stick skillet, heat oil to medium high.
5. Pan fried breaded cutlets until both sides are brown. Set aside drippings to make gravy.
6. Serve over Homemade Spaetzle with Beer-based Gravy and sprinkled with chopped parsley.
Beer-Based Gravy
1 can light beer (or any beer)
2 tbsp butter
1 tbsp flour
1 small yellow onion, chopped
1 cup beef stock
salt and pepper to taste
1. Heat 1 tsbp butter on a sauce pan.
2, Add chopped onion until carmelized.
3. Add another tsbp butter and flour, stir together.
4. Lower heat and add beer and stock.
5. Stir until gravy thicken.
6. Season with salt and pepper.
Homemade Spaetzle
3 eggs
3 cup all purpose flour (I used organic whole grain whole wheat flour)
1 cup milk
1 tbsp salt
1 tbsp oil
1. Mix flour, eggs, milk and salt with a blender or mixer, let sit for 15 minutes.
2. In the meantime, bring a large pot of water to a boil, season with oil & salt.
3. Push noodle/pasta dough through a large holed colander or spaetzle maker into boiling water.
4. Spaetzle is ready when floated to the top - scoop with slotted spoon and place in a large bowl lined with 1 tbsp of olive oil, stir and set aside to be served with Pan-fried Wiener Schnitzel.
Bacon and Apple Sauerkraut
2 large cans/jars sauerkraut
1 large onion, chopped
4 slices bacon
3 apples (any kind), chopped
2 tbsp caraway seeds
4 tbsp dark brown sugar
1. Cook the above ingredients in a slow cooker for 6 hrs on high.
2. Serve hot.
German-Style Green Beans
1 1/2 lb fresh green beans, cut into 2" pieces
1 large onion, chopped
2 tbsp coconut oil
salt and pepper to taste
1. In a medium sauce pan, cover green bean with water and bring to a boil.
2. Reduce heat and cook another 15 minutes or until tender.
3. Heat oil in a skillet and saute onion.
4. Drain green beans and add to skillet.
5. Season with salt and pepper.
Apple Strudel with Walnut Cream Cheese Frosting
1 sheet puff pastry
1 tbsp melted butter
1 golden delicious apple - peeled, cored and cubed
1 cup dried cranberries
1 cup chopped walnuts
2 tbsp brown sugar
1/2 tsp cinnamon
dash of cardamon
dash of nutmeg
1 egg, whisked
For frosting, mix together the following ingredients:
1 tbsp melted butter
1/2 cup whipped cream cheese spread
2 tbsp maple syrup
1/2 tsp vanilla
1/2 cup finely chopped walnuts.
1. Pre-heat oven to 350F
2. In a medium bowl, mix apple, brown sugar, cinnamon, cardamon and nutmeg.
3. Add dried cranberries and chopped walnuts, mix well.
4. Place puff pastry sheet on cake sheet lined with parchment paper.
5. Brush puff pastry with melted butter.
6. Fill center with apple mixture lengthwise.
7. Brush edges with egg, then bring fold over filling and crimp around edges.
8. Brush top with egg wash and bake in 350F oven for 45 minutes or until golden brown.
9. Top with frosting before serving,
