Oktoberfest

D

desertjean

Well-known member
Is anyone else doing anything for it? We're having the party on the 29th and here's the tentative menu for 25 (the theme is meat, meat & more meat):

Stuffed Mushrooms

Reuben Dip w/ pretzels & rye toast

Cucumber Salad

Green Bean Salad

Brats w/ sourkraut

Grilled Chicken marinated in beer and mustard

Rouladens

Black Forest Cake

Mini-Spice Bundt Cakes (w/ fresh fruit)

Riesling, Beer & Soda

Any suggestions would be appreciated. It took a bit of research to come up with something that, I hope, will suit a few different appetites. We have dairy allergies, a vegan and children attending.

Also, any ideas to keep the kidlets occupied? I was thinking cups w/ kazoos, crayons & such...

 
great menu desertjean. please post it in T&T Menus. You're brave giving kazoos!

I would add sweet/sour red cabbage and good rye bread to the menu. yum.

 
How well does German Potato Salad hold up for a hot afternoon?

And how far in advance can it be made? I've been going back and forth on it.

 
Holds up very well contains no mayo. Dressing is vinegar, bacon and

some chicken broth. Can be made ahead so it can marinade. Goes well with brats & sourkraut. Let me know if you want the recipe.

 
Potato Salad - German

Potato Salad - German

7 or 8 medium potatoes
6 slices bacon (cut into pieces)
2 medium onions, chopped
1 or 2 finely chopped celery, optional
1/4 cup vinegar
1/4 cup chicken broth
1 or 2 teaspoons sugar

Boil potatoes with skins on. Cool. Peel and slice into salad pieces.
Fry chopped bacon until crispy. Remove bacon from grease and saute onions and celery in bacon grease (add more bacon fat or oil if necessary). Remove onions from bacon grease (add to potatoes) leaving as much grease in pan as possible.
To remaining bacon grease add vinegar, chicken broth some salt, pepper and sugar. Heat to boiling and taste. Adjust taste to sweet and sour balance (best not too sweet).
Pour liquid over potatoes and mix well. Stir in bacon. Check for salt.
Tastes best if made ahead and marinades. Refrigerate and reheat slightly before serving or serve at room temperature.


Fills my large yellow bowl: 5 pounds potatoes - ½ to 1 pound bacon. Boil ½ to 3/4 cups chicken broth, scrapping bottom of pan. Add ½ to 3/4 cups vinegar - sugar (not too much - so you dont even notice its there) and salt and pepper to taste. Pour over potatoes & mix gently - add bacon.

 
Ok, German Potato Salad is on the menu

That is, assuming my potatoes will cook properly. I recently had some funky red ones that still had hard spots even after long cooking times. Ended up pitching about 10 pounds that were supposed to be a baked potato salad.

 
Thank you Julie, these look great

I had a hard time finding veggies for the menu and I'm guessing there aren't many German vegetarians based on the slim pickin's.

I hesitate on soup since we'll be outside, buffet style and it will still be pretty hot here. I did find a few that I intend to try later, tho smileys/smile.gif

 
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