Drink...
Usually I try not to just feature a beer or a glass of wine as the drink for my blog. However, beer is the key ingredient to Oktoberfest, so I had to do it this time. This beer was good and I believe it is best served in a stein like one pictured above.
Ingredients:
- a cold Octoberfest beer
- a beer stein
- Pour the beer into the stein (steins are big - you may need a couple beers to fill it up).
- Drink and yell "Prost! (cheers!)"
*recipe from Evil Shenanigans
Do you like cheese? How about bacon? Oh, and then a little beer to make everything yummy, and Oktoberfesty. When I saw the recipe for this soup I figured it would be good, but I had no idea how good. It is like a spoonful of German autumn in every bite (ok, I have never been there...but I could imagine this soup would be perfect on a crisp fall day during Oktoberfest in Germany).
I have to give credit to my husband, Doug...he actually made this one!
Ingredients:
(serves 4)
- 2 strips bacon, chopped
- 3 tablespoons butter
- 1 medium onion, chopped
- 1 Granny Smith apple, peeled, cored and diced
- 1 medium carrot, peeled and chopped
- 1 rib celery, chopped (We omitted this)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/4 teaspoon dry mustard powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1 clove garlic, sliced
- 1/4 cup all-purpose flour
- 1 cup chicken stock
- 1 cup Oktoberfest style beer (I used Sam Adams)
- 2 cups milk
- 5 ounces sharp cheddar cheese
- 3 ounces smoked Gouda
- In a medium pot over medium heat add the chopped bacon. Cook until the bacon is very crisp, about 3 minutes. Remove the bacon from the pot reserving the fa
- Add the butter to the pot and once it foams add the onion, apple, carrot, celery, salt, and pepper. Cook until the mixture is starting to become tender, about 5 minutes, then add the dry mustard, paprika, and cayenne pepper. Stir to combine and cook for another 5 minutes, or until the vegetables are very tender. Add in the sliced garlic and cook until fragrant, about 1 minute.
- Add in the flour and cool for 3 minutes, stirring constantly, to cook out the raw taste of the flour. Reduce the heat to medium-low and slowly add in the chicken stock, beer, and milk, stirring constantly to remove any lumps of flour. You may need to whisk it during this process. Once combined increase the heat to medium-high and cook until the soup comes to a boil and thickens, about 5 minutes. Remove the pot from the heat and allow to cool for 3 minutes.
- Working in batches, blend the soup in a blender until very smooth, about 3 minutes on the highest speed (or use an immersion blender like we did). Add the cheese, in batches, to the soup and blend until the cheese is melted. Once all the soup is blended return it to the pot.
- Heat the soup over medium heat to re-warm. Season with hot sauce, and additional salt and pepper as desired. Serve the soup with the crumbled bacon as a garnish.
*recipe from German Food Guide and Directory
Butterkuchen is a type of Blechkuchen. The word Blech means "sheet" so a Blechkuchen is a German cake that is baked on a large baking sheet. These cakes are usually rectangular in form and they are cut into squares for serving. There is no one "typical" Blechkuchen because it is how the cake is baked (on a large baking sheet) that makes it a Blechkuchen, not its ingredients. In fact, there are so many different varieties of Blechkuchen because many kinds of doughs and toppings can be used. Tradionally, Blechkuchen are made with a yeast dough or a dough that can be easily rolled out.
Butterkuchen is a butter cake, the most basic Blechkuchen. It is made from a yeast dough, which is baked with a topping of butter pieces and sugar. Some regions also add almond slices as a topping.
This is definitely a different interpretation of a cake. It reminded me of a dessert pizza since the dough is thin and rolled out onto a baking sheet. When I was making it, I thought, "oh, this is too much sugar." Then, I thought, "oh, this is too much butter." But, I stuck with the recipe and it turned out delicious. The amount of butter and sugar may seem like a lot, but they sure do make it taste good. I am officially a Butterkuchen girl now!
Ingredients:
(serves 12)
For the Dough:
- 4 cups All Purpose Flour
- 1/2 cup Unsalted Butter (1 stick)
- 1 Egg
- 1/4 cup + 1 tablespoon Sugar
- 1 package Active Dry yeast
- 1/2 teaspoon Salt
- 1 cup Milk, lukewarm
- Zest from half of a Lemon
- 1 cup (2 sticks) Unsalted Butter, cut into tiny cubes
- 1 cup Sugar
- 1 1/2 cups Sliced Almonds
- 1 teaspoon Cinnamon
- In a small bowl, combine the yeast and half of the milk. Mix in 2 tablespoons of the flour and 1 teaspoon of the sugar. Allow this mixture to sit in a warm place for 1 hour.
- Combine remaining dough ingredients then add in the yeast mixture. Mix until a smooth dough forms, then knead by hand. Allow dough to sit in a warm place until double in volume.
- Preheat oven to 400°F (200°C).
- Grease a baking sheet. Roll out dough to fit the size of the baking sheet. Transfer dough to baking sheet.
- Sprinkle the sliced almonds, sugar, cinnamon, and butter cubes over the dough.
- Allow cake to sit and rise for another 30 minutes.
- Bake cake for around 30 minutes or until a golden crust develops.
- Remove cake from oven and allow to cool. Before serving, cut into squares.
