oktoberfeast

When we are in Utah, my family and I like to go up to snowbird to attend the Oktoberfest they hold every year.  The kids enjoy all the activities, and though we never drink any of the beer, we enjoy all the food.  Unfortunately, we missed the festivities this year (They started back in August and finished up the first weekend of October–sorry everybody.), and we had to make our own potato pancakes and applesauce to serve at home.  We found the best chicken and apple sausages and bratwurst we could find, and served it all together.  Sometime soon I’ll have to come up with a great strudel recipe.

potato-pancake

potato pancakes

4 large Yukon Gold Potatoes, peeled
1 medium onion, peeled and grated
1/4 cup (40g) unbleached all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly ground pepper
2 eggs
1/4 cup (55g) olive oil
apple sauce (recipe follows)
sour cream, for garnish

1.  Shred potatoes with a box grater or a food processor.  Place in a large bowl and cover with ice water.  Allow to soak as you prepare other ingredients.
2.  Carefully remove the potato shreds, and place on a kitchen towel.  Let the water settle for a minute or two, then slowly drain off the water without disturbing the white powdery potato starch collected at the bottom of the bowl.  When all the water is drained, and only the starch remains, pat the potato shreds dry and add them back into the bowl.  Add in flour, onion, salt, pepper and eggs, and mix well (clean hands work best).


3.  Heat 1-2 tablespoons of olive oil in a large non-stick skillet set over medium-high heat.  Working in small batches to avoid crowding the pan, drop by 1/4 cupfuls into oil and press flat with a spatula.  Add more oil to the pan as necessary. Cook until golden brown on both sides.   Place on paper towels set on a pan or oven-safe plate, and keep warm in a 200 degree oven until ready to serve.
4.  Serve with a dollop of sour cream and apple sauce.

apple sauce

5 large Granny Smith apples, peeled and cut into 1/2 inch chunks
1 cup (250g) apple cider
1/2 teaspoon ground cinnamon

In a medium stock pot, place all ingredients over very low heat.  Cover, and cook  until apples are tender.

bratwurst and chicken and apple sausages

1 package each of your favorite brand of bratwurst and chicken and apple sausage
bakery hoagie rolls
grainy mustard
sauerkraut

1.  Boil uncooked bratwurst and sausages in water or beer (non-alcoholic works fine), until the internal temperature is 165 degrees farenheit, or no longer pink.  Drain water, and return to stove.  Add a tablespoon of olive oil to the pan and saute over medium heat until browned.

2.  Serve on rolls with sauerkraut and mustard.