Oktoberfest Delights

We went to an Oktoberfest party not long ago and it fueled Tim's desire for some German cuisine. So I scoured the internet for some ideas and made three new dishes for dinner. It was a big hit with Tim, though less so for the ever picky kids!

First the sides.

I made a German Red Cabbage slaw. It turned out to be sweet and a nice compliment to the other dishes. Plus it was incredibly easy to make. Basically, all you do is combine all the ingredients, boil over medium high heat, then reduce to low and simmer for 1.5-2 hours.

2T butter
5 cups shredded red (purple) cabbage
1 cup peeled, sliced apples
1/3 cup cider vinegar
3T water
1/4 cup sugar
2 1/4 t salt
1/4 t black pepper
1/4 t ground cloves

While that is on the stove, you can get everything else ready!

The other side was German Potato Salad. You'll need the following:

2 lbs potatoes
1/2 thick cut bacon
3/4 cup chopped onion
1/3 cup white vinegar
1/4 cup sugar
1T djion mustard
1t salt
2T minced chives

Peel the potatoes and boil until tender (about 15-20 minutes. Let them cool a bit and then cube them.

Next fry the bacon over medium high heat.

Set the cooked bacon aside and use the fat to fry the onions over medium heat. Cook until translucent and starting to brown, about 5 minutes.

Add to the cooked onions the vinegar, sugar, mustard, and salt. Once cooked together and bubbling, add potatoes, bacon and chives. It is meant to be served warm so move it to a back burner and keep on low while you work on the main dish.

Now is not a terrible time in the cooking process to enjoy a beer! I prefer Spaten.

The main course is Jager Schnitzel. For the meat, you will need:

1 lb veal or pork cutlets, pounded thin

1/2t salt

1/8t pepper

1/3 cup flour

2 eggs, lightly beaten

1 cup breadcrumbs (any bread will do - chop it in the food processor and bake at 325 until dried out)

3T butter

3T vegetable oil

Salt and pepper the meat and let it sit at room temperature for about 15 minutes. While it is warming up, get your work space ready. You will need three plates. Flour on the 1st, egg on the second, and breadcrumbs on the third.

Heat oil and butter over moderately high heat in a heavy skillet (I like cast iron) for about 2 minutes. Prepare each cutlet by coating in flour, then egg, then breadcrumbs. Fry in the oil/butter mixture for about 3 minutes a side, until golden brown. Personally, I also employ a meat thermometer to make sure they are cooked through. Place the cooked schnitzel on a plate lined with paper towels and keep warm.

Next you make the sauce. You will need:

1 lb sliced mushrooms

2-3 slices of bacon, chopped into pieces

1 small onion, chopped

1/2 cup chicken broth

1/2 cup cream

1/2 t dried thyme (you can use fresh too, I think it is better)

In the pan from the last step, cook the onions and bacon together over medium high heat.

Add the mushrooms and brown them.

Add the broth, cream, salt, pepper, and thyme. Bring up to a simmer, stirring occasionally, until the liquid is reduced. You can also add some flour, if needed, to thicken.

Serve over the schnitzel and you are ready for an Oktoberfest meal!