Prost for Oktoberfest!

Guten Tag! We’re in the heart of Oktoberfest, and Oktoberfest is always in my heart. Ever since my husband and I visited Germany, I’ve been obsessed.

For those who don’t know, Oktoberfest is a festival in Munich that originally started as a wedding celebration forBavarian Crown Prince Ludwig married Princess Therese. And since my wedding anniversary falls in the middle of Oktoberfest, we’ve taken a shine to celebrating it at home.

#Oktoberfest with #FaustBakes

I’ve assembled some of my favorite recipes, as well as some tips and tricks, to help you throw an amazing Oktoberfest celebration. Let’s get started!

Decorations

First things first, the decorations. I know, this is a food blog, but Oktoberfest has a strict esthetic, so it’s best to knock that out of the way now.

Unlike your hometown fair, Oktoberfest tents are not tarps and poles–they’re giant wooden structures elaborately decorated to represent the brewery and the beer served there. I didn’t cover my wooden furniture as much as I would have for a different party. Rich brown wood definitely fits in at your Oktoberfest party.

#Oktoberfest by #FaustBakes

But rich brown doesn’t fit in nearly as well as blue and white, the traditional colors of the Bavarian flag. The blue and white diamonds are all over Bavaria, and they can be seen in several crests up and down the rows at Oktoberfest. I ordered my banner and table cloth from Amazon.

The menu at the bar is a large picture frame with blue paper inside. I then used a chalk marker to write the drinks that we were serving. Instead of writing “Menu” or “Drinks” on the top, I wrote “Prost”, which means “Cheers”. Cute, huh?

Food: Savory

Now to the part we’re all here for–the food! I’ll go over the savory food first, then I’ll tell you about the sweets. You can’t get far in Oktoberfest without a roasted chicken. In some of the tents, it’s the only thing on the menu! I’m telling you, there’s nothing like eating half a chicken after drinking 32 oz of beer.

 

#Oktoberfest by #FaustBakes

Roasted Chicken

Ingredients

1 whole chicken, about 5 pounds

2 teaspoons salt

2 teaspoons paprika

1/2 teaspoon thyme

1/2 teaspoon oregano

1 pinch ground pepper

1/2 teaspoon marjoram

1 pinch rosemary

4 tablespoons salted butter

Directions

Preheat the oven to 325 degrees.

Wash the chicken, inside and out, making sure to remove the included package of “extras”. Towel dry the chicken thoroughly. In a small bowl, mix the herbs and spices. Rub the blend on the chicken, inside and out. Place the chicken in a baking dish fill with 1/2 inch of water. Cut the butter into sections and place on top of the chicken. Bake the chicken for 1.5-2 hours, or until done. Baste the chicken with the juices from the pan every 20 minutes or so.

oktoberfest 9

Sauerkraut

Ingredients

1 25-oz jar of sauerkraut (I prefer this brand)

1 teaspoon peppercorns, whole

1/8 cup diced ham bits

Directions

In a skillet, heat the diced ham bits until slightly warmed. Add peppercorns, and almost immediately, follow with the sauerkraut. Let the mixture warm and a few pieces of cabbage to caramelize, about 7-8 minutes. Serve hot.

Spaetzle

This is the recipe that I use when making spaetzle. It’s shockingly close to how a family friend, who was born and raised in Germany, makes his spaetzle. The difference is his is cheesy, which is absolutely delicious. I’ll share the recipe with you sometime! Still, there is this amazing little package of instant spaetzle available at the grocery store. It isn’t nearly as flavorful, but it’ll do in a pinch.

#Oktoberfest with #FaustBakes

Food: Sweets

Pretzel Cupcakes with a Salted Caramel Buttercream

For the Cupcakes

Ingredients

1 box white cake mix

1 cup flour

1 cup sugar

1 pinch of salt

1 cup sour cream

1 cup cold water

3 large eggs

1 teaspoon vanilla

2 cups crushed pretzels

Directions

Preheat the oven 325 degrees.

In a medium sized bowl, whisk together cake mix, flour, sugar and salt. In a separate bowl, stir together sour cream, water, eggs and vanilla. Using a mixer set on low speed, gradually pour the liquid ingredients into the dry ingredients, making sure to scrape the sides of the bowl frequently, until well-mixed.

Line cupcake pan with liners. Add crushed pretzels to cake mixture, and fold in. Immediately dish badder into cupcake liners, and bake for 15-20 minutes, or until a toothpick inserted into the center of the cake comes out cleanly. Allow to cool for 5 minutes in the pan before removing cupcakes to cool on a wire rack.

For the Frosting

Ingredients

2 cups unsalted butter, softened

5-6 cups powdered sugar

2 tablespoons caramel sauce

1 pinch of sea salt

Directions

In the bowl of an electric mixer fitted with the paddle attachment, whip butter until light and fluffy. On a low speed, add the powdered sugar, one cup at a time, until reaching the desired consistency. Add salt and caramel, allowing it to fully incorporate.

Ice the cupcakes with a generous dollop of frosting, top with a pretzel.

#Oktoberfest by #FaustBakes

Gingerbread Cupcakes with Vanilla Buttercream

For the Cupcakes

Ingredients

2 1/4 cups flour

1/4 cup granulated sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons ground ginger

1 teaspoon cinnamon

1/4 teaspoon cloves

1/4 teaspoon nutmeg

3/4 cup molasses

1/4 cup water

1 large egg

1 cup buttermilk

Directions

Preheat the oven to 350.

In a large mixing bowl, whisk together flour, sugar, baking soda, salt, ginger, cinnamon, cloves and nutmeg.

Melt the butter in a heatproof measuring cup. Add molasses to the cup and stir well. Pour the mixture into the dry ingredients and mix. Add the water, stirring until the badder is moistened. Whisk together the egg and buttermilk. Stir into the batter until it’s evenly combined.

Pour the batter into a lined cupcake pan and bake for 15-20 minutes, or until a toothpick inserted in the cupcakes comes out cleanly. Allow to cool for 5 minutes in the pan before removing cupcakes to cool on a wire rack.

For the Frosting

Ingredients

2 cups unsalted butter, softened

5-6 cups powdered sugar

1 teaspoon vanilla

Directions

In the bowl of an electric mixer fitted with the paddle attachment, whip butter until light and fluffy. On a low speed, add the powdered sugar, one cup at a time, until reaching the desired consistency. Add vanilla, allowing it to fully incorporate.

Ice the cupcakes with a generous dollop of frosting, top with a heart-shaped cutout.

There you have it! A super simple, absolutely crave-able, homemade Oktoberfest. Delicious dealings, friends, and auf wiedersehen!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s