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Ham and Sauerkraut Roll-Ups
courtesy German

A perfect Oktoberfest treat of German ham slices filled with sauerkraut, onions and caraway, baked in German beer and topped with butterkaese.
Servings: 8 rolls


1 can German wine sauerkraut 14 ounces
1 tablespoon unsalted butter
1 onion sliced
salt and pepper
caraway seeds to taste
8 large slices German cooked ham such as Abraham Black Forest Ham
2 tablespoons German mustard such as Lowensenf Bavarian-style or Hengstenberg
12 slices German Butterkäse*
1/2 cup German beer such as Becks, Warsteiner or Spaten
paprika to taste


Preheat oven to 400 degrees F.
Drain sauerkraut well. Melt butter and begin cooking onions over medium heat.
Add in drained sauerkraut and continue cooking until onions are soft and beginning to brown slightly.
Add salt, pepper and caraway to taste.
Dab ham slices with mustard.
Place sauerkraut and onion mixture in the center of the ham slice and roll ham slice around filling.
Place ham roll-up in a baking tin. (Repeat until all ham is rolled.)
Cover ham roll-ups with slices of butterkäse and pour beer over the rolls.
Cook at 400 degrees F for 15-20 minutes.
Before serving, sprinkle with paprika.

Recipe Notes
Butterkäse is a soft German cheese you can find in the deli section of many supermarkets and German specialty stores

Hand Cheese Marinated with Onions (Handkäse mit Musik)
courtesy German

Hand cheese is a traditional cheese, shaped by hand, with sharp flavor and strong smell. You can find imported hand cheese – also sold as Harzer cheese – from Germany at specialty food stores. If hand cheese is unavailable, you may substitute Limburger cheese, an equally aromatic cheese widely available in many areas.


2 hand cheeses very ripe, 7 ounces each
3 tablespoons vegetable oil
2 tablespoons apple cider vinegar
1 teaspoon caraway seed
salt and freshly milled black pepper
1 small yellow onion peeled and thinly sliced


Cut the cheese into 1/2-inch slices and put them in a shallow serving dish.
Whisk the oil, vinegar, caraway, salt, and pepper in a small bowl.
Spread the onion on the cheese and pour the marinade over it.
Marinate for 30 minutes to 1 hour.
Serve with thick slices of fresh wholesome bread and butter.
(Recipe courtesy of Nadia Hassani, Spoonfuls of Germany)

Mini Onion Tarts (Kleine Zwiebelfladen)
courtesy German

Individual sized tarts start from a bread mix base, with onion slices, garlic and Black Forest ham baked in seasoned sour cream.
Servings: 6


1 package bread mix 500 g, such as Seitenbacher sour dough mix
2 large onions sliced thinly
2 large garlic cloves crushed
3 tablespoons rapeseed oil
7 oz Black forest ham chopped, 200 g
2 egg yolks
4 tablespoons sour cream
pinch grated nutmeg
sea salt and freshly ground black pepper


Make up the bread dough according to instructions on the package.
Divide dough into six balls and roll out to the size of a salad plate on a lightly floured board.
Place on two non-stick baking sheets and press down in the center to form slight hollows. (This is so the egg yolk mix doesn't run off the topping.)
Prick the bases.
Set aside to rise slightly while you make the toppings.
Preheat the oven to 400 degrees F.
Sauté the onions and garlic in the oil for about 15 minutes until softened and golden brown.
Remove with a slotted spoon and drain on paper towels, seasoning lightly.
Add the Black Forest ham to the pan and fry until slightly crisp. Don't over-crisp as it will be baked later.
Spread the onion between the six bread rounds and scatter over the ham.
Beat the egg yolks with sour cream and seasoning plus a pinch of nutmeg.
Spoon over the six rounds.
Bake for 10 minutes then reduce temperature to 350 degrees and bake for another 10 minutes until the dough is cooked.
Remove onto a wire rack and cool.
Serve warm.
(Recipe courtesy of Roz Denny, Modern German Food)

Onion Cake (Zwiebelkuchen)

courtesy German

A savory rustic pie of browned onions, Black Forest ham, caraway, egg, and sour cream. Onion cakes such as this are popular in Germany's wine growing regions.


1 packet active dry yeast
1 teaspoon sugar
1-1/2 teaspoons Salt
3 cups unbleached flour
1 tablespoon shortening
1 cup water warm
6 slices Abraham Schwarzwalder Schinken
2 medium onions sliced
1/4 teaspoon caraway seeds
1/2 teaspoon Salt
1 egg yolk
1 cup sour cream


First mix the yeast, sugar, 1 tsp salt and 1/2 cup flour.
Then blend in shortening and warm water, and beat for 2 minutes.
If needed, add enough flour to make a soft dough.
Knead the dough until it is smooth and elastic for about 5 minutes.
Then place the dough in a lightly greased bowl.
Cover it and let it rise in a warm place for 30 minutes.
Pat the dough into a lightly greased 12-inch pizza pan or baking sheet.
Press up the edges to make a slight rim.
Now fry the chopped Schwarzwalder Schinken in a skillet until it is crisp.
Remove from skillet and drain on absorbent paper.
Add the sliced onions to the skillet and cook gently until tender.
Sprinkle onions, Schwarzwalder Schinken, caraway seeds, 1/2 tsp salt and the pepper over the dough.
Bake at 400 degrees F for 20 minutes.
Blend the egg yolk and sour cream and pour it over the pre-baked Zwiebelkuchen.
Now bake for 10 to 15 minutes longer until golden brown and the sour cream is set.
Serve warm or at room temperature.


Potato and Beer Soup

Potatoes and beer, two German favorites, create a perfect pair in this traditional soup, which is quick and easy to make. Serve with our German Caramelized Onion Pretzel Rolls with caraway seeds for a hearty lunch or dinner.


4 cups chicken stock
3 large russet potatoes, peeled and cut into 1/2-inch cubes (about 4 cups)
1 tablespoon Dijon mustard
2 bay leaves
8 ounces sliced smoked bacon
2 carrots, 1/2-inch dice (about 1 cup)
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
3 stalks celery, 1/2-inch dice (about 1 cup)
1 small bundle fresh thyme, tied together with kitchen twine
1 leek, green top trimmed, 1/2-inch dice (about 1 cup)
1 cup light German beer, such as Pilsner
1/4 cup sliced fresh chives


Combine 2 cups of the chicken stock and one-third of the potatoes in a small saucepan.
Bring to a boil, and then reduce to a simmer until fork-tender, 15 to 18 minutes.
Stir in the mustard to combine, and then blend to a smooth puree using an immersion or regular blender.

Meanwhile, cook the bacon in a large Dutch oven or stock pot over medium heat until crispy and most of the fat has been rendered, 12 to 15 minutes, and then transfer to a paper-towel-lined plate to drain.
Pour out the bacon fat, reserving 3 tablespoons in the pot.

Turn the heat up to medium-high and add the carrots.
Sprinkle with salt and pepper and cook for 3 minutes, and then add the remaining potatoes, celery, bay leaves, leeks and thyme and season with salt and pepper.
Cook until the leeks are soft, 4 minutes, and then pour in the beer and bring to a boil until the beer has cooked down to about 2 tablespoons, 2 to 4 minutes.
Pour in the remaining chicken stock and the reserved potato puree.
Stir to combine and bring the mixture to a boil.
Reduce to a simmer and cook uncovered until the vegetables are just tender, 6 to 8 minutes.
Season with salt and pepper.

To serve, ladle the soup into bowls. Crumble the reserved bacon on top and garnish with the chives.

Beer Braised Brisket

Slow cooking beef brisket allows the richness of the beer to permeate the meat and enhance the body and flavors of the gravy. Our German-style Creamed Spinach is a perfect side dish for the brisket.


One 5-pound beef brisket
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
4 cups low-sodium beef stock
4 stalks celery, cut into 1-inch pieces
3 large carrots, cut into 1-inch pieces
2 bay leaves
2 large red onions, cut into 1-inch pieces
1 small bundle fresh thyme, tied together with kitchen twine
One 12-ounce bottle dark German beer


Preheat the oven to 350 degrees F.
Pat the brisket until very dry and sprinkle liberally with salt and pepper.
Heat the oil in a large Dutch oven over medium-high heat, and then brown the meat well on all sides, 10 to 12 minutes.
Transfer to a large plate and set aside.

Combine 1/4 cup of the beef stock, the celery, carrots, bay leaves, onions and thyme in the same Dutch oven and cook until the vegetables have started to brown and soften slightly, 4 to 6 minutes.
Pour in the beer, bring to a boil and cook until reduced by half, 2 to 3 minutes.
Return the brisket to the Dutch oven, and then pour in the remaining beef stock.
The brisket should be at least halfway covered by the liquid.

Cover the pot and transfer to the oven for 3 hours 30 minutes.
Remove the lid and cook uncovered for another 30 minutes.
Let the brisket rest in the liquid in the pot for 20 minutes before transferring to a cutting board.

To serve, slice the brisket against the grain, place on a platter and ladle some braising liquid on top.

Dark Beer-Marinated BBQ Chicken

Grilled chicken marinated in German flavors of dark beer, mustard, lemon and herbs. Great German barbecue. This recipe may be halved. Always remember to use separate platters for raw and cooked chicken.
Servings: 4


1/2 cup peanut oil
1 teaspoon German mustard preferably Düsseldorf-style
1 cup dark German beer
1/4 cup lemon juice
4 cloves garlic minced
1-1/2 teaspoons Salt
1 teaspoon black pepper
1 teaspoon minced fresh basil
1 teaspoon fresh thyme leaves
3-1/2 - 4-1/2 pounds chicken parts
non-stick cooking spray


Whisk together peanut oil and mustard in a large bowl.
Whisk in beer and lemon juice until mixture is smooth.
Stir in garlic, salt, pepper, basil and thyme.
Add chicken pieces and turn to coat well.
Cover and refrigerate 2 to 12 hours.
In a charcoal grill, heat about 5 dozen charcoal briquettes until covered with white ash. Meanwhile, drain chicken and discard marinade.
Use large tongs to push hot briquettes to one side of the grill.
Away from the grill, spray grill rack evenly with non-stick cooking spray; place on grill.
Place chicken parts on grill rack, on the coals side.
Cook uncovered until skin is crisp, about 10 minutes, moving and turning as needed with clean tongs to prevent charring.
Move chicken parts to the cool side of the grill; cover and cook until meat is opaque throughout and juices run clear, about 10 to 15 minutes more.
Serve with mustard and German sauerkraut, such as the Hengstenberg, Gundelsheim or Kühne brands.

Roast Pork Loin in Bavarian Beer Saucecourtesy German

Pork loin marinated overnight in a honey, mustard and beer then roasted and served with a jus and Beurre Manie sauce. Serve with a glass of beer.


1/2 cup Dijon or German style mustard
1 large onion chopped
1/2 cup honey
3 cups of Löwenbräu Original beer
3-1/2 pounds boneless pork loin tied, 3 to 3 1/2" wide
2 tablespoons vegetable oil
1 tablespoon softened unsalted butter
1 tablespoon all-purpose flour


Combine marinade ingredients into a large saucepan.
Bring marinade to a boil while stirring and remove the pan from the heat.
Using a blender, puree marinade. (May need 2 batches.)
Transfer marinade to a bowl and let cool to room temperature.
Spoon off any remaining foam.
Combine pork and marinade into large, heavy resealable plastic bag and press out any air.
Put bag in baking dish and refrigerate for at least 8 hours and up to 24 hours.
Turn bag once or twice during refrigeration.
Remove from refrigerator and let pork come to room temperature (approximately 40 minutes).
Transfer marinade to a saucepan and bring just to boil.
Preheat oven to 375 degrees F.
Pat pork dry with paper towels and season with salt and pepper.
In a flameproof roasting pan, heat oil over moderately high heat (not smoking) and brown pork on all sides.
Roast pork while basting frequently with some marinade until temperature reaches 155 degrees F. (For slightly pink meat roast for 1 to 1 1/2 hours).
Transfer pork to a cutting board while keeping the juices in the roasting pan.
Discard string and let stand covered loosely with foil for approximately 15 minutes.
While pork is standing, skim and discard fat form pan and add remaining marinade.
Deglaze roasting pan over moderately high heat, scrapping up brown bits.
Bring sauce just to a boil and strain through a fine sieve into another saucepan.
Bring sauce to a simmer and whisk in Beurre Manie in small increments, whisking until sauce is combined well and thickened slightly.
Serve pork sliced with sauce and a glass of Löwenbräu.

Recipe courtesy of Löwenbräu


Vanilla Bean Custard with German Sour Cherry Sauce courtesy German

This recipe uses two cherry-flavored German specialties: Kirschwasser, a clear, naturally cherry-flavored schnapps, and Sauerkirschen, sour cherries. Ingredients

2 cups low-fat or skim milk
6 large eggs
1/3 cup sugar
1/8 tsp Salt
scraped seeds from 1/2 vanilla bean
1 tsp German Kirschwasser
German chocolate sprinkles
leaves mintand fresh cherry to garnish optional
1-1/2 cups German Sauerkirschen or sour cherries, from a jar
1 cup sweetened whipped cream


Preheat oven to 325 degrees F.
Heat milk to a low simmer in a small saucepan.
Meanwhile, whisk together eggs, sugar and salt in a medium-sized mixing bowl.
Gradually whisk hot milk into egg mixture.
Stir in vanilla and Kirschwasser.
Pour custard mixture into 6 ramekins.
Place ramekins in a large baking pan, and fill baking pan with water almost to ramekins' rims, for custard to bake in a water bath. Bake 35 to 45 minutes, until custard is set but still quivers when shaken.
Let cool, then shake on chocolate sprinkles.
Garnish also with mint leaves and fresh cherries if desired.
Place sour cherries in a blender and puree until smooth.
Strain through a fine mesh strainer into a pitcher before dividing among plates.
For a pretty presentation, ladle Sour Cherry Sauce onto 6 dessert plates, dividing evenly.
Place a ramekin in center of each.
Place whipped cream in a zippered plastic bag, and snip a corner to make a piping bag.
Pipe dots around each plate, and drag a toothpick through dots, making them into hearts as shown.

German Dark Chocolate Fudge Brownies with Black Cherry Preserves courtesy German

The classic brownie, German style, with flavors of dark chocolate, black cherry, apple butter and honey. Recipe by Chef Jackie Newgent.
Servings: 24 brownies


3 packages German dark chocolate e.g. Vivani or Ritter Sport, 3-1/2 ounces each
1/4 cup German black cherry preserves e.g. Zentis
3 tablespoons German spiced apple butter e.g. Grafschafter
2 tablespoons German Acacia honey e.g. Langnese
1 large egg
2 large egg whites
1 teaspoon fine sea salt
1 teaspoon pure vanilla extract
1/2 cup all-purpose unbleached flour*
1/4 cup chopped walnuts


Preheat oven to 350 degrees F.
Break or cut chocolate into 1-inch pieces and place in heatproof bowl.
Gently melt chocolate in double boiler. Remove from heat; set aside.
Coat an 8-inch square non-stick baking pan with cooking spray; set aside.
In large bowl combine preserves, apple butter, honey, eggs, egg whites, salt and vanilla extract. Whisk to thoroughly combine. Whisk in flour until smooth.
Slowly pour melted chocolate into batter, whisking continuously.
Spread batter in pan.
Sprinkle with walnuts.
Bake 20 minutes or until springy to the touch.
Cool on rack. Cut into 24 bars.

*Option: Use mixture of 1/4 cup all-purpose, unbleached flour and 3 tablespoons whole-wheat flour.
Recipe developed by Jackie Newgent, C.D.N., R.D.

Cherry, Quark and Pumpernickel Trifle courtesy German

This quick dessert is ideal if you want to cause a stir at a dinner party. Make stunning layers in a chic plain glass serving bowl. Or for individual servings, use elegant wine glasses.


2 tubs quark 250 g each
2/3 cup milk
1 teaspoon vanilla extract
3 tablespoons sugar
2 slices German pumpernickel
2 oz German dark chocolate
1 large jar German cherries in juice


Beat together the Quark, milk, vanilla extract and sugar until smooth.
Using a food processor reduce the pumpernickel to fine crumbs.
Finely grate the chocolate and mix with the Pumpernickel crumbs.
Drain the cherries well.
Now make layers in a large glass dish or 6 wine glasses.
Put cherries at the base and spoon on some Quark.
Scatter over the Pumpernickel.
Repeat the layers saving a few cherries and crumbs for the top.
Finish with a Quark layer then put the last few cherries on top and sprinkle lightly with crumbs for an attractive finish.
Chill overnight and serve.

Soft Pretzels with Honey Mustard Dipping Sauce courtesy German

Pretzels not only taste good, they also look good especially when you decorate your Oktoberfest table with them. For something a little different shape pretzels into rings before baking them to form a novel napkin ring for your Oktoberfest guests. You can also attach blue and white ribbon to regular shaped pretzels and hang them in windows or from the ceiling.


1 package active dry yeast
1/8 cup warm water 105 degrees F
1-1/3 cups warm water
1/3 cup brown sugar
5 cups flour
Water, baking soda
sea salt
5 oz crème fraiche
3 tablespoons German honey
2 tablespoons German mustard
Salt and sugar to taste


Dissolve yeast in 1/8 cup warm water.
Stir in 1 1/3 cups warm water, 1/3 cup brown sugar and flour.
Beat until smooth.
Knead dough until smooth and elastic.
Heat oven to 475 degrees F.
In a saucepan, measure 2 teapoons baking soda to each cup of water. (Place enough to fill the saucepan.)
Boil soda and water.
Tear off some dough and roll a pencil shape with your hands.
Pick up both ends, cross to form rabbit ears and then twist the ends and pull them back to the rest of the loop.
Place twisted pretzels in water/baking soda mixture for 15 seconds until the pretzel dough is golden or yellow in color. Then remove the pretzels from boiling water and place onto a salted cookie sheet.
Salt the top of pretzels with course ground sea salt.
Place cookie sheet with pretzels into the oven for 8 to 10 minutes or until pretzel is golden brown.
For the dip, stir Crème Fraiche, honey and mustard until creamy.
Add sugar and salt to taste.

Black Cherry and Raspberry Kuchen
courtesy Serious Eats


1 1/2 cups (12 fluid ounces) whole milk
1/2 cup (3.5 ounces) packed light brown sugar
10 tablespoons (5 ounces, or 3/4 stick) unsalted butter
1 tablespoon active dry yeast
3 eggs
3 1/2 cups (1 pound, 1.5 ounces) all-purpose flour
1 1/2 teaspoons salt

1 cup pitted black cherries, fresh or frozen
2 cups raspberries, fresh or frozen
1/4 cup (1.75 ounces) turbinado or brown sugar
4 tablespoons (2 ounces, or 1/2 stick) unsalted butter
Lemon Glaze
1 cup (4 ounces) confectioners' sugar, sifted
2 tablespoons freshly squeezed lemon juice
Vanilla Glaze
1 cup (4 ounces) confectioners' sugar, sifted
2 tablespoons heavy cream or half-and-half
1 teaspoon vanilla extract


Prepare the pan: Lightly grease and flour a 9 x 13-inch baking pan.

Proof the yeast:
Gently heat the milk, brown sugar, and 10 tablespoons of the butter in a small saucepan; it should feel warm to the touch.
When the butter has almost melted, add the yeast and let the mixture stand.
The yeast should produce bubbles and give the appearance of expanding; both are signs that sufficient fermentation has taken place to proceed with the recipe.

Make the batter:
Whisk the eggs lightly to break them up.
Measure the flour and salt into a bowl with high sides and whisk to combine.
Pour the eggs and the milk mixture over the flour and gently stir with a wooden spoon or rubber spatula, mixing just until the wet ingredients are incorporated.
Spread the batter in the prepared pan and cover with plastic wrap.

Let the batter rise:
To bake the kuchen right away, put the dough in a warm spot (80°F to 90°F); it will be ready in about 1 hour. (TIP - turn oven on to preheat and leave the kuchen to rise on the top of the stove.)
If you'll be baking the kuchen later, put the dough in a cool spot, or refrigerate it for up to 8 hours.

Preheat the oven to 350°F.
When the dough has doubled in height, evenly distribute the fruit over it, then sprinkle with the turbinado sugar.
Melt the 4 tablespoons butter and drizzle it over the top.
Bake the kuchen for 30 minutes, then rotate the pan and lower the temperature to 325°F and bake for 10 to 15 minutes more.
The top should be golden brown and the cake should begin to pull away from the sides of the pan.

Make the glaze:
While the kuchen is baking, make the glaze of your choice by whisking all of the ingredients together until smooth.
Drizzle the glaze over the warm kuchen and serve immediately.

5 More Great Oktoberfest Recipes