Oktoberfest!

Year two of my Oktoberfest celebration was a great success!

(Minus a windy and chilly rooftop)

Each time I host one of these parties I feel like I learn more about the need for organization, timing and in this case food warmers!  Great experience for me  as a budding culinary (insert culinary profession here).

Again, big thanks to my little sous chefs!

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Homemade Pretzels with assorted mustards

Pumpkin Fondue (see recipe below from Brian Glover’s Cooking with Pumpkins and Squash)

Olive Oil Pumpkin Bread

Butternut Squash Soup (despite my blender bottoming out on my rug, the soup managed to make it to the table and the rug to the cleaners)

Assorted German Sausage, from the famous Schaller and Weber made with Sauerkraut, Onions and Gala Apples

Potato pancakes with slab bacon and homemade Apple Sauce

Assorted Stuffed Squash with pine nuts, currants, lemon and herbs (another great recipe from Brian Glover)

And we topped it off with some great German Beer and Spiked Cider!

 

 

Pumpkin Fondue

from Brian Glover’s Cooking with Pumpkins and Squash

Prepare a small pumpkin (sugar pumpkin is fine) by hollowing it out and massage inside and out with a little bit of olive oil, throw in a few thyme springs, sea salt and pepper.  Make sure it can properly stand up-right and roast along with the lid, in a 350 degree oven until golden (about 40-50 minutes).

For Fondue:

2 tsp potato flour or cornstarch

1 1/4 cup dry white wine such as Riesling or hard cider

1 garlic clove peeled and halved

1 bay leaf

14 oz of Gruyère cheese sliced or shredded

2 Tbs of Kirsch (optional)

8-10 oz of Taleggio or Fontina sliced or grated

1/4 cup of heavy cream or creme fraiche

While pumpkin is roasting, mix the potato flour (or cornstarch) with 2-3 Tbs of wine and set aside.  Put the remaining wine in a medium-sized, heavy based sauce pan over medium heat and bring to a boil.  Simmer for another 2-3 minutes and then add the garlic and bay leaf and reduce heat.  Add the Gruyere and constantly stir to melt.  Remove and discard garlic and bay leaf and stir in potato flour mixture along with Kirsch (if using) until smooth.  Add Taleggio or Fontina and stir until melted and finally add the cream.    Season to taste, and stir over heat until you see a nice velvety texture.

To serve, pour mixture in pumpkin, place the lid on top.

I would recommend a nice dense grainy bread for dipping.

 

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