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In case you haven't heard, Oktoberfest celebrations are in full swing, not only in Germany where the tradition originated, but in many locations here in the states. Oktoberfest has something for everyone; music, dancing, beer, wine and food.
I have to say I go for the food. When I think of German fare it's soft pretzels with beer cheese for dipping, German sausages, cabbage in many forms and my favorite, schnitzel served with a light gravy and a side of homemade spaetzle (little egg dumplings) browned in butter. Delicious.
Chicken Schnitzel
2 to 3 large boneless, skinless chicken breast halves
1/4 cup flour
1 tsp. seasoned salt
2 beaten eggs
1 T. milk
3/4 cup bread crumbs
1 tsp. paprika
3 T. oil
3/4 cup chicken broth
Juice of 1/4 lemon
1 T. flour
1/2 cup sour cream
Directions: Between two pieces of waxed paper, pound chicken breasts to 1/4 to 1/8 inch thickness. Cut breasts in half if large. Coat with a mixture of flour, seasoned salt and pepper. Whisk together eggs and milk. Dip chicken in egg mixture then into bread crumbs mixed with paprika.
In skillet, brown coated chicken in oil 2 to 3 minutes per side. Remove from pan and keep warm. Pour chicken broth and lemon juice into skillet and scrape to loosen browned bits.
Meanwhile, blend flour into sour cream; stir into broth and cook till thickened (do not boil). Pass sauce. Serve with spaetzle.
Spaetzle
(egg dumplings)
1 cup flour
1 tsp salt
1/2 tsp pepper
1/2 tsp nutmeg
2 large eggs
1/4 cup milk
3 T butter
2 T chives or parsley
Directions: In a large bowl combine flour, salt, pepper and nutmeg. In another bowl whisk eggs and milk together.
Make a well in center of flour mixture and pour in egg mixture. Draw in the flour from the sides of bowl and combine well to a smooth dough. Let rest 10 to15 minutes.
Bring 3 quarts salted water to a boil; reduce to a simmer. In batches push dough through large holes of a colander. (Tip: For less mess I prefer to place spoonsful of dough on the back of a wooden paddle and cut it off into the water.) Cook 3 to 4 minutes or till the spaetzle float to the surface. Drain and rinse with cold water.
In skillet, melt 3 tablespoons butter over medium heat. Add spaetzle to pan and saute till lightly browned. Sprinkle with parsley. Serve as a side or in soups.
Sausages and Sauerkraut
2 T olive oil
1 1/4 -pounds bratwurst
1 large yellow onion, halved and thinly sliced
1 1/2 pound baby gold potatoes
1 T caraway seeds
1/2 tsp ground nutmeg
12-ounce lager or pilsner beer
1 dried bay leaf
2 1/2 cups drained sauerkraut
1/2 cup apple juice
Directions: In a large skillet with lid, heat oil over medium high. Prick sausages all over with the tip of a knife and add to skillet. Cook, turning occasionally, till browned on all sides, about 5 minutes,
Add the onion, potatoes, caraway and nutmeg to the skillet and season generously with salt and pepper. Cook, stirring often, till onions are softened, about 5 minutes. Add the beer and bay leaf and bring to a simmer. Cover skillet, reduce heat to medium and simmer 10 minutes.
Uncover skillet and add the sauerkraut and apple juice. Place the sausages among the potatoes and sauerkraut. Cover and simmer till potatoes are tender when pierced with a knife and sausages are just cooked through, about 5 minutes.
Garnish with chives or parsley. Serve with brown bread and mustard.