Recipe: Nancy - Octoberfest ideas (repost)

Hi Nancy - here are a few ideas for you. This first address is a site I quite like - I've marked the Oktoberfest page that has history, menu ideas, and recipes (it's a big page!).

http://www.globalgourmet.com/destinations/germany/octintro.html

Also, use the Site Map and Search features here to find previously posted and linked German sites.

Here is my post in reply to someone searching for German dishes for picnic earlier this summer. SOme of these may help you out:

Here are some of the recipes that might work for your cookout (some are from Betsy's German links here at the site). Have fun!

Serve a big bowl of good hard pretzels (with honey mustard, of course).

Potted Cheddar & Beer Spread

Yields: about 5 cups

1 1/2 pounds extra sharp Cheddar cheese,
shredded (6 cups)
1 can (12 ounces) beer
6 tablespoons margarine or butter (3/4
stick), softened
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/8 teaspoon ground red pepper (cayenne)
1/8 teaspoon ground nutmeg

1. In large bowl, combine cheese and
beer. Let stand 30 minutes or until
cheese softens.
2. In food processor with knife blade
attached, blend cheese mixture,
margarine or butter, and remaining
ingredients 3 to 5 minutes until smooth.
3. Pack cheese into crocks or decorative
airtight containers and store in
refrigerator up to 1 month or in freezer
up to 3 months. To serve, let cheese
stand at room temperature 30 minutes or
until soft enough to spread.RED HERRING SALAD (Roter Heringssalat)
Serves 4

Ingredients:
1 jar of Matjes or Bismarck herring (17.5 oz)
1 jar of beets, drained (19 oz)
4 large pickles
4 hard boiled eggs
4 large apples
1 thick slice cooked ham
1 small jar capers, drained and rinsed
2/3 cup cream
2-3 tbsp. ketchup
Directions:

Stir cream and ketchup together and add
capers. Dice all other ingredients and
combine. Let stand in a cool place for a
few hours. Serve with thick slices of a
dark bread such as pumpernickel.Gurkensalat
(Cucumber Salad)

Serves 4

Ingredients:

2 large cucumbers
2 tablespoons cider vinegar
1 teaspoon salt
1/4 teaspoon pepper
3/4 cup sour cream
2 tablespoon minced fresh parsley
Directions:

Slice cucumbers very thin. Sprinkle with
sugar, vinegar, salt, and pepper then let
stand for 20 minutes. Drain liquid and
toss lightly with sour cream. Top with
parsley.

Rotkrautsalat
(Red Cabbage Salad)

Serves 5

Ingredients:

5 slices bacon
1 teaspoon sugar
2 tablespoons vinegar
1/4 cup white wine
1/2 head red cabbage, shredded
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon caraway seeds
Directions:
Fry bacon until crisp, remove from pan
and drain on papertowel. Stir sugar,
vinegar, and wine into bacon drippings
and gently heat, stirring constantly until
sugar is dissolved. Pour mixture over
cabbage; then toss with oil, salt, pepper,
and caraway seeds. Crumble bacon and
sprinkle over salad.Plum Cake or Zwetschgenkuchen
Makes 6 servings

Ingredients:
Pastry:
1/2 cup margarine or butter
2 cups all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon grated lemon peel
1/4 teaspoon ground mace
1 egg, beaten
2 tablespoons cold water
Topping:

2 pounds purple or red plums, halved and
pitted (about 5 cups)
3/4 cup sugar
2 tablespoons flour
1 teaspoon ground cinnamon
1/4 cup slivered almonds
Directions:

Prepare pastry: Cut margarine into flour,
sugar, baking powder, salt, lemon peel
and mace until mixture resembles fine
crumbs. Mix egg and water; stir into
flour mixture. Gather pastry into a ball;
knead just until smooth, 5 or 6 times.
Press evenly on bottom and side of
ungreased round layer pan, 9 x 1 1/2
inches.

Place plum halves cut sides down and
overlapping slightly in pastry-lined pan.
Mix sugar, flour and cinnamon; sprinkle
over plums. Sprinkle with almonds. Bake
in 375 oven until pastry is golden brown
and plums are bubbly, 35 to 40 minutesRote Gruetze
(a chilled fruit stew)

Ingredients

1 quart strawberries
1 quart rasperries or 2 bags frozen mixed
berries, 12 oz. each
1 pint blueberries
1 pound sour cherries, pitted (or the
equivalent amount canned cherries)
1 large bottle (48 fl. oz.) red fruit juice
e.g. cranberry or cranberry/cherry
1/2 cup plus 1 tablespoon cornstarch
juice of half a lemon
dash of cinnamon
whole milk or half-and-half

Directions
Clean and prepare all fruit, removing
stems. Place about two thirds of the fruit
in a large saucepan, reserving one third
for later.
Pour juice into pan.
Slowly bring contents of the pan to a boil
over medium heat.
Meanwhile, measure cornstarch into a
small bowl and add a little cold water to
make a smooth liquid.
Remove the pan with the hot fruit
mixture from the heat, add the cornstarch
mixture to the fruit in a thin stream,
stirring constantly.
Return pan to a low heat, again stirring
constantly, and bring back to a boil.
Reduce heat and simmer for about one
minute.
Add the remaining third of fruit, lemon
juice and cinnamon to taste. Stir well to
mix, and allow to cool. The consistency
should not be as firm as jello or as runny
as custard, but just that perfect point
between.
Transfer to a decorative bowl. Serve
with a jug of cold milk or half-and-half
for pouring on the gruetze. Rote Gruetze
is meant to be quite tart, so please do not
add any sugar; the milk makes it
somewhat milder.

Guten Appetit!