Monday, October 01, 2007
Celebrate Oktoberfest with food
When Oktoberfest rolls around, most people think of the specialty beers that appear in stores—darker and stronger and perfect for cooler fall weather. But Oktoberfest is about more than just beverages. Celebrators often enjoy large quantities of food, from sausage and sauerkraut to more traditional German fare.
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German Leek and Potato Soup
1 cup chopped onion
1/2 cup butter
1 cup chopped leeks
8 potatoes, peeled and sliced
6 cups water
1/8 teaspoon dried thyme
1 ham bone
1 cup heavy cream
Salt and pepper to taste
In a large pot over medium heat, cook onions in butter until translucent. Stir in leeks, potatoes, water, thyme, and the ham bone. Bring to a boil, then reduce heat, cover and simmer until potatoes are tender, about 20 to 30 minutes.
Remove ham bone and puree soup with a blender or food processor. Return to pot, stir in cream, salt, and pepper, heat through and serve. Makes 8 servings.
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German Potato Salad
3 pounds potatoes, peeled and sliced
1/2 cup chopped onion
1/2 cup mayonnaise, regular or reduced fat
1/4 cup vegetable oil
1/2 cup cider vinegar
2 tablespoons granulated sugar
2 tablespoons dried parsley
Salt and ground black pepper to taste
Bring a large pot of water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain; transfer to a large bowl. Add onions.
In a large bowl, whisk together the mayonnaise, oil, vinegar, sugar, parsley, salt, and pepper. Gently stir in the potatoes and onion. Let stand for 1 hour before serving to enhance flavors. Makes 6 to 8 servings.
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Red Cabbage
3/4 cup water
1 small head red cabbage, finely shredded
3 apples, peeled, cored, and chopped
1/4 cup packed brown sugar
1 cup white vinegar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
2 tablespoons butter or margarine, divided
Place water in a large saucepan, and stir in cabbage, apples, brown sugar, vinegar, cinnamon, allspice, cloves, and 1 tablespoon butter. Bring to a boil. Reduce heat, and cover. Simmer 45 minutes, stirring occasionally, until cabbage is tender. Stir in remaining butter before serving. Makes 6 servings.
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Pantry Pointers
When it’s too cold to cook bratwurst on an outdoor grill, just move the cooking inside. For skillet cooking, add 1/2 cup water to a pan and place over medium heat. Add links; cover and heat for 10 minutes, turning once. Remove cover; cook an additional 10 minutes.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com