Guten Tag, meine Freunde! Good day, my friends! I don’t know what’s going on in your neck of the woods, but in mine, the leaves are putting on quite the fashion show. The air has developed a crisp edge to it, and we’ve officially entered fall. All of this is adds up to one thing: it’s time for Oktoberfest! Even if you’re not German, you can still celebrate this fall festival!
Around the world, this holiday is synonymous with drinking beer. But did you know it was originally held in 1810 and was a celebration of the marriage between King Ludwig and Princess Therese? It’s currently one of the world’s longest-running and largest festivals. While they do consume an insane amount of beer during Oktoberfest, it’s a time when people get together to celebrate relationships, enjoy music, and eat good food. This holiday has become so popular, it’s possible to find Oktoberfest activities in just about every major city during fall.
Delicious Oktoberfest Dinner Ideas Everyone Will Love (Even If You’re Not German)
- Mixing Bowls
- 1/2 c. flour
- 2 tsp. salt
- 1/2 tsp. pepper
- 2 large eggs
- 1/4 c. milk 2%
- 1 1/2 c. dry bread crumbs
- 2 tsp. paprika
- 6 pork sirloin cutlets (4 oz.)
- 6 Tbsp. canola oil
- Begin by making the breading. Mix the flour, salt, pepper in a shallow bowl and set aside. Then, in another shallow bowl, whisk the eggs and milk until blended. In a third bowl, mix the bread crumbs and paprika until combined.
- Next, pound the pork cutlets with a meat mallet until you've reached 1/4-in. thickness. When you have the desired thickness, pat the cutlets into the flour mixture, making sure to thoroughly coat both sides, then shake off excess. Next, dip the flour-covered cutlets into the egg mixture before dredging in the crumb mixture. Give the cutlets a good pat to help the crumb coating stick.
- Then, using a large skillet over medium heat, add the oil and allow it to get to temperature. When the oil is ready, add the pork 2 cutlets at a time and allow to cook 2-3 minutes on each side or until you have a beautiful golden brown color. Remove and set aside, in a warm oven if desired, until ready to serve.
- Serve with potatoes, red boiled cabbage, and gravy if desired!
Rotkohl (Red Cabbage Salad)
- Dutch Oven
- 3 Tbsp. bacon drippings or Canola oil
- 1 small red cabbage, shredded (about 1 1/2 lbs)
- 2 medium tart apples, peeled and chopped
- 1 c. water
- ¼ c. sugar
- ¾ tsp. salt
- ¼ tsp. pepper
- ⅛ tsp. ground cloves
- ¼ c. white vinegar
- Begin by heating the bacon drippings or oil in a Dutch Oven over medium heat. When the oil is at temperature, add the cabbage and apples and stir for 2-3 minutes. Then stir in water, sugar, salt, pepper, and cloves.
- Allow this mixture to come to boil before reducing heat and allowing the mixture to simmer, covered, for 40-45 minutes. Continue to stir occasionally until the cabbage is tender. Then stir in the vinegar and allow to sit for five minutes before serving.
Kartoffelsalat (German Potato Salad)
- Dutch Oven
- 3 lbs. red potatoes (medium)
- 5 strips bacon (diced)
- 1 medium onion (chopped)
- 2 tsp. salt
- ¼ tsp. celery seed
- ¼ tsp. pepper
- 1 ¼ c. sugar
- 1 c. apple cider vinegar
- ¾ c. water
- 3 Tbsp. parsley (minced, fresh)
- Begin by placing potatoes in a Dutch oven, and cover with water, then bring water to a boil. When the water is at a boil, reduce heat to a simmer and cover. Allow to simmer for about 30 minutes or until the potatoes are tender. Then drain the water and allow the potatoes to cool completely.
- Next, in a skillet, cook the bacon until crisp. When the bacon is crisp, remove the bacon to paper towels. When the bacon has cooled, crumble or cut into small pieces. Reserve 4 tablespoons of drippings to cook the onions in and discard the rest.
- Then, saute the onions in the bacon drippings until tender before mixing in the flour, salt, celery seed, and pepper until combined. Next, slowly add in the sugar, vinegar, and water. Then bring the mixture to a boil over medium-high heat. Continue to cook for 2-3 minutes or until the mixture thickens.
- To finish, cut the potatoes into quarter-inch slices and add the potatoes and bacon to the onion mixture in the skillet. Then turn the heat to low and stir gently until the mixture is heated through. To serve, sprinkle with parsley and serve warm!
Easy Apple Strudel
- baking sheet
- mixing bowl
- ⅓ c. raisins
- 2 Tbsp. water
- ¼ tsp. almond extract
- 3 c. sweet apples (coarsely chopped and peeled)
- ⅓ c. sugar
- 2 tsp. sugar
- 3 Tbsp. flour
- ¼ tsp. ground cinnamon
- 2 Tbsp. butter (melted)
- 2 Tbsp. canola oil
- 8 sheets phyllo dough
- powdered sugar for dusting
- Begin by heating your oven to 350°. While the oven is heating, put the raisins, water, and almond extract in a microwave-safe bowl and give a good mix. Then microwave, uncovered, for about 1 1/2 minutes. Allow the mixture to stand for 5 minutes before draining the excess liquid. Next, add the apples, 1/3 c. sugar, flour, and cinnamon and mix until combined.
- Then in a small bowl, mix the melted butter and oil. Next, place one sheet of phyllo dough on a floured work surface and brush it with the butter mixture. Continue this process with the remaining sheets of phyllo dough until done. Then spread the apple mixture to within two inches of one long side.
- Next, fold the short edges over the filling. Continue to roll, jelly-roll style, starting from the 2-inch border side. Brush liberally with the remaining butter mixture and then transfer to a greased baking sheet. Before baking, sprinkle with 3 Tbsp. sugar and use a sharp knife to cut diagonal slits in the top of the strudel.
- Bake the strudel until golden brown, which should take about 35-40 minutes. When the strudel is done, remove from the oven and allow to cool on a wire rack. Dust with powdered sugar before serving.