13 October 2022
Octoberfest is generally somewhere between 16 and 18 days long, but don’t be controlled by the calendar. Anytime this month is good to celebrate.
If you want to go simple, take some thinly sliced pork cutlets and bread them. Shallow fry in a skillet on your stovetop and call it schnitzel. Prepare a side of braised red cabbage and dig in. If you want to be more complex, here are a number of recipes to consider.
(makes 16 huge-size or 32 regular-size)
- 1 lb burger*
- 1 or 2 onions, minced
- 2 teaspoons minced garlic
- 1 teaspoons onion powder
- 1 teaspoons garlic powder
- 1 teaspoons celery salt
- Pepper to taste
- 1 head cabbage, thinly sliced
- 1 teaspoon beef bouillon, optional
- shredded cheddar, optional
* You can use other fillings including black beans.
- 4 1/3 cup flour
- 2 1/4 teaspoons bread machine yeast
- 1 cup milk
- 1/3 cup sugar
- 1/3 cup butter
- 1 teaspoons salt
- 2 eggs
- In large skillet or pot, season burger. Add onion, garlic and bouillon and brown slowly over medium-low heat until cooked. Add shredded cabbage, cover and cook, until cabbage is translucent, stirring occasionally.
- Meanwhile, heat milk, sugar, butter and salt in small saucepan just until warm (110 degrees). Put all dough ingredients into bread machine on dough cycle or knead dough by hand or with a stand mixer and dough hook. When kneading stops, transfer dough to bowl oiled with olive oil, turning to coat. Let rise until doubled, about an hour.
- When dough is risen and filling is done, place dough onto cutting board and cut into 16 (or 32) wedges.
- Flatten each dough wedge into a thin circle. Spoon a 1/16th (or 1/32nd) portion of filling into middle of dough circle, add a bit of cheese if you like; bring outside edges of the dough up into center and pinch to seal. Place bierock seam-side down onto cookie sheet that has been sprayed with non-stick or lined with parchment paper.
- Allow bierocks rise for up to an hour. Bake at 375 for 30 min or so, until golden brown.
- 3 cups diced peeled potatoes
- 4 slices bacon
- 1 small onion, diced
- ¼ cup white vinegar
- 2 tablespoons water
- 1 ½ tablespoons white sugar, or more to taste
- salt and pepper to taste
- 1 tablespoon chopped fresh parsley, optional as garnish
- Place potatoes in a large pot and add water to cover by at least 1 to 2 inches; bring to a boil. Cook until potatoes are easily pierced with a fork, about 10 minutes. Drain, and set aside to cool.
- While the potatoes are cooking, fry bacon until browned and crisp. Transfer bacon to a paper towel-lined plate and crumble when cool enough to handle. Leave bacon grease in the skillet.
- Cook onion in the bacon grease over medium heat until browned, 6 to 8 minutes. Add vinegar, sugar, water, salt, and pepper to the pan and bring to a boil.
- Once boiling, add potatoes, and 1/2 of the crumbled bacon. Cook until heated through, 3 to 4 minutes.
- Serve warm or room temperature.
- 1/2 cup chopped dried apricots
- 1/2 cup amaretto
- 1 package devil’s food cake mix (regular size)
- 3 large eggs, room temperature
- 3/4 cup water
- 1/3 cup canola oil
- 2/3 cup apricot preserves
- 1 tablespoon amaretto
- 1 cup heavy whipping cream
- 1/4 cup light corn syrup
- 12 ounces semisweet chocolate, chopped
- 4 teaspoons vanilla extract
- 1 cup toasted sliced almonds, optional
- Preheat oven to 350°. Combine apricots and amaretto; let stand 15 minutes. In another bowl, combine cake mix, eggs, water, oil and apricot mixture. Beat on low speed 30 seconds; beat on medium 2 minutes.
- Pour into 2 greased and floured 9-inch round baking pans. Bake until a toothpick inserted in center comes out clean, 22-27 minutes. Cool in pans 10 minutes before removing to a wire rack to cool completely.
- For filling, heat apricot preserves and amaretto on low in a small saucepan, stirring occasionally, until preserves are melted; set aside.
- For glaze, combine cream and corn syrup in a small saucepan. Bring just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla.
- Using a long serrated knife, cut each cake horizontally in half. Place 1 layer on a serving plate; spread with half of the filling. Top with another layer; spread with a third of the glaze. Cover with third layer and remaining filling. Top with remaining layer; spread top and sides of torte with remaining glaze. If desired, spread toasted almonds on edges or sides of torte. Refrigerate several hours before slicing.