Southern Living: Feast on Oktoberfest

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Feast on Oktoberfest

Cook, Lynnmarie P

The townspeople of Munich staged a storybook wedding on October 12, 1810, for Crown Prince Ludwig of Bavaria. That wedding feast has since spawned widespread Oktoberfests. In many communities in the South, we celebrate German heritage in similar style-with rousing festivals in the streets and robust food in our homes.

In the spirit of tradition, we salute with some favorite recipes from one of our readers, German native-- turned-Southerner Brigitte Patterson of Peachtree City, Georgia.

Lynnmarie P Cook

SPAETZLE

Translated from the German as "little sparrow," spaetzle [SHPEHT-sluh] is served as a side dish much like potatoes, rice, or noodles and is usually accompanied by a sauce or gravy.

3 cups all-purpose flour

3 teaspoons salt, divided

1/8 teaspoon ground nutmeg

3 large eggs

3/4 cup milk

2 quarts water

3 tablespoons butter or margarine

1/3 cup fine, dry breadcrumbs

STIR together flour, 1 teaspoon salt, and nutmeg in a large bowl; make a well in center of mixture. Whisk together eggs and milk; gradually stir into dry ingredients, stirring until moistened. Let stand 10 minutes.

DIVIDE dough into thirds on a heavily floured surface. Flatten each portion to 1/4-inch thickness, and cut with a wet knife into 4- x 1/8inch pieces.

BRING 2 quarts water and remaining 2 teaspoons salt to a boil in a Dutch oven. Drop dough into water, and simmer 3 to 5 minutes or until dumplings float to surface. Remove with a slotted spoon.

MELT butter in a large skillet over medium heat; add dumplings, and saute 2 minutes on each side or until golden. Sprinkle with breadcrumbs, and serve immediately.

Yield: 6 to 8 servings.

Prep: 10 min., Cook: 15 min.

CUCUMBERS IN SOUR CREAM

5 salad cucumbers

1 (8-ounce) container sour cream

2 tablespoons balsamic vinegar

1 tablespoon chopped fresh dill

1/4 teaspoon salt

1/2 teaspoon pepper

PEEL cucumbers, and cut into very thin slices.

WHISK together sour cream and next 4 ingredients in a large bowl; stir in cucumbers. Serve immediately. Yield: 4 to 6 servings. Prep: 15 min.

ROULADEN

3 (1-pound) packages 1/2-inch-thick top round steaks

5 thick-cut bacon slices, diced

2 tablespoons Dijon mustard

1 small onion, chopped

1/3 cup dill pickle relish, drained

3 tablespoons butter or margarine

2 cups beef broth, divided

2 tablespoons all-purpose flour

CUT steaks in half lengthwise. Place steak strips between sheets of heavy-duty plastic wrap, and flatten with a meat mallet or rolling pin to 1/4-inch thickness.

COOK bacon in a large skillet until lightly browned; drain. Combine bacon and next 3 ingredients; spread evenly on steak strips. Roll up each strip, starting with a short end; tie each roll with string or secure with wooden picks. Wipe skillet clean.

MELT butter in skillet over medium heat; add steak rolls, and brown 3 minutes on each side. Add 1 cup broth. Reduce heat to low, and cook, covered, 1 hour and 30 minutes or until tender. Remove beef rolls, reserving drippings in skillet.

WHISK remaining 1 cup broth and flour until blended; whisk into hot drippings, and cook, whisking constantly, until thickened. Return beef rolls to skillet, and cook until thoroughly heated.

Prep: 45 min.; Cook: 1 hr., 30 min.

SHORTCUT SACHERTORTE

Layers of chocolate and raspberry jam make Sachertorte [SAH-kuhr-tohrt] a German gem.

1 (18.25-ounce) package Swiss chocolate cake mix without pudding

3 large eggs

1/2 cup vegetable oil

1 1/3 cups water

1 (10-ounce) jar seedless raspberry jam

1/2 cup whipping cream

1 cup semisweet chocolate mini-morsels

Garnishes: whipped cream, fresh raspberries, grated semisweet chocolate

BEAT first 4 ingredients at medium speed with an electric mixer 2 minutes. Spoon batter into 3 greased and floured 8-inch round cakepans.

BAKE at 350 deg for 18 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.

SPREAD jam between layers.

MICROWAVE whipping cream at HIGH 1 minute; add chocolate morsels, stirring until melted. Pour mixture over top of cake, using a spatula to spread dripping mixture around sides of cake. Garnish, if desired. Yield: 1 (3-layer) cake. Prep: 25 min., Bake: 18 min.