Frau - 6 Happy Oktoberfest Recipes: Schnitzel to Strudel Only the recipes you need for your Oktoberfest

Oktoberfest!

Oktoberfest is one of our favorite fall festivals. We go all out for it, attending as many of the local festivals as we can. We want to hear the wunderbar German music, sample all of the Deutsche food and of course, what would Oktoberfest be without a liter or two of German bier.
We love Oktoberfest so much; we started to make some of the food at home. These are some of the recipes we use, that the whole family really loves.
I have made a few adjustments, but, mostly they are authentic. If you make all of these recipes (one or both Schnitzels) you will have an Oktoberfest meal to be proud of. Enjoy the flavors of Oktoberfest we have put together for you!

As they say in Germany, Prost! (cheers)

Oktoberfest is a Bavarian celebration celebrated in the state of Bavaria

Wiener Schnitzel

4 half-inch thick Veal or Pork Cutlets
1/2 cup Flour
1 large Egg
1 cup of Dry Breadcrumbs
4 Tbsp of Vegetable Oil
Salt and Pepper to taste
2 whole Lemons

Trim and clean cutlets, pound cutlets to 1/4 t0 1/8 inch thickness, salt and pepper cutlets lightly and set aside.

Spread flour on a dry plate or cutting board, beat egg in large shallow container, spread breadcrumbs on another dry plate or cutting board.

Heat 6-8 Tbsp of oil in a large pan on med-high heat, flour one cutlet on both sides, flip floured cutlet in egg.

Cover egged cutlet heavily in bread crumbs, fry cutlet until browned (2-3 minutes per side). Salt lightly while frying, place cooked cutlets on paper towels to drain oil.

Repeat process for each cutlet, serve each cutlet with freshly cut lemon halves or quarters.

The lemon squeeze makes the Schnitzel, try it at least once.

Quick Tip!
Use enough oil and that is hot enough to almost deep fry to get a good crispy coating on the outside!

Jaeger Schnitzel

4 half-inch thick Veal or Pork Cutlets
1/2 cup Flour
6 (4+2) Tbsp of Vegetable Oil
1 lb of Brown Mushrooms
1 large White Onion
1/2 cup of Dry White Wine
1 1/2 cups of Sour Cream
Salt and Pepper to taste

Jaeger Schnitzel is generally made without breading; this recipe does have a floured cutlet but feel free to do it either way. I have also seen Jaeger done with brown gravy but I think this is more authentic.

Trim and clean cutlets pound cutlets to 1/4 t0 1/8 inch thickness, cover pounded cutlets with plastic wrap and set aside.

Peel and slice onion into rings, clean and slice or halve mushrooms.
Heat 2 Tbsp of Oil in a large skillet on medium heat and saut mushrooms and onions in skillet until onions are golden brown.

Add white wine to skillet, reduce heat to low, stir sour cream into skillet mixture, add salt and pepper to taste. Cover skillet and leave on low heat.
Cook the Schnitzel

Spread Flour on a dry plate or cutting board, heat 4 Tbsp of oil in a large pan on higher heat. Flour all cutlets on both sides, fry cutlets until browned (2-3 minutes per side), salt lightly while frying. Place cooked cutlets in covered skillet to keep warm. (or fry without flouring)
Serve the schnitzel on a plate, pouring the sauce over the pork and reserving some sauce for Spaetzle.

Hot German Potato Salad

2 lbs of Boiling Potatoes (Round White or Round Red)
1 medium White Onion
4 thick-cut slices of Bacon
2 Tbsp of Butter
4 Tbsp of Vegetable Oil
4 Tbsp of White Wine Vinegar
Salt and Pepper to taste
2 Tbsp of minced Parsley

Wash potatoes, place unpeeled potatoes in a saucepan and add enough water to cover all potatoes, bring to a rolling boil on high heat. Reduce heat and simmer 20-25 minutes, until potatoes are cooked but firm. Drain potatoes and shock with cold running water to stop cooking. While they are still hot, peel potatoes and slice into 1/8 inch discs, place sliced potatoes in large serving bowl and partially cover.

Melt Butter in a hot skillet, dice bacon and add to skillet, peel and dice onion and add to skillet. Saut until onions are golden yellow. Pour hot cooked bacon and onion over sliced potatoes.

In a bowl, whisk together oil and vinegar, mix in salt and pepper, pour over sliced potatoes.

Gently mix salad, garnish with parsley, and serve.
Quick Tip!
Try adding a half cup of hot beef broth, poured over the sliced potatoes. It keeps the potatoes moist and many recipes call for broth.
Spaetzle
Batter:
3 cups Flour
4 Eggs
1 tsp Salt
1/4 cup Warm Water
Add flour or warm water as needed to get the perfect consistency

Instructions:

Pour Flour into large mixing bowl, lightly beat eggs, mix salt into Eggs.
Add egg to flour and beat until smoothly mixed, add warm water until desired consistency it achieved.

Fill large pot halfway with water and bring to light boil, either use a Spaetzle press or use a spoon to scoop out small bits of dough, form dumplings and drop into water.

Allow to cook until all dumplings are floating, move to serving dish with skimmer or slotted spoon, repeat for remaining dough.

Drain excess water from serving dish before serving

* Spaetzle press shown below. This side dish is perfect to eat with Jaeger Schnitzel be sure to use the Jaeger sauce for gravy.

Blaukraut German Red Cabbage

1 medium head red cabbage, shredded
1 tablespoon olive oil
1/3 cup red wine
1/2 medium onion, finely chopped
1 apple, peeled, cored and finely chopped
4 tablespoons apple cider vinegar
1 teaspoon sugar
1 cup water
Kosher Salt and Pepper

Directions :

Heat olive oil in a large pot over medium heat. Add the onions and saute until translucent. Add the 1/3 cup of red wine. Add 1/2 of the shredded cabbage, 1/2 of the apple,2 tablespoons vinegar, 1/2 teaspoon of sugar, 1/2 cup of water, season with salt and pepper. Add the remaining ingredients in the same fashion, taste and add salt and pepper if still needed.

Stir once, cover and simmer for about 20 - 30 minutes or until the cabbage is soft. Taste and season if still needed.

Apple Strudel

Dough:

2 cups of Flour
1 Tbsp of Melted Butter
1 Tbsp of Apple Cider Vinegar
1 Tbsp of Olive or Vegetable Oil
1 Egg Yolk
1/4 tsp of Salt
3/4 cup of Warm Water

Filling:
2 lbs of Apples
1 cup of Sugar
1 tsp of Ground Cinnamon
1/2 tsp of Ground Nutmeg

Prepare and set aside
1/2 cup Flour
1/4 cup of Melted Butter
1 cup Ground Walnuts
1/4 - 1/2 cup of Golden Raisins more or less as you like
1 Egg White

Instructions and Baking:
Mix all Dough Ingredients, knead on lightly floured board for 3-5 minutes, divide dough into two equal halves knead each half for an additional minute and form into ball, brush dough balls with butter and let sit for 45 minutes.