Preparing an Authentic German Oktoberfest Feast

October 14, 2019

WCCB Rising,

Soft Pretzels

Pretzel Ingredients

Bloom yeast in warm water and sugar. Let sit 5 minutes until foamy.
In a stand mixer, fitted with the dough hook, mix remaining pretzel ingredients. Slowly add water and yeast mixture until a dough is formed. Knead dough on medium-low speed for 10 minutes.
Add dough to a large bowl sprayed with nonstick spray. Spray top of dough and cover with plastic wrap. Let sit in a warm area until doubled in size (about 1 ½ hours)
With a bench scraper, cut off a long piece of dough 5 ozin weight.
With the palms of the hands, roll on the bench to a uniform strip 30 inches long.  Twist into a pretzel shape.
Dip in baking soda solution.  Arrange on baking sheets lined with parchment.  Stretch out and reform the pretzel shapes as necessary the larger the better.  (Note: after dipping in soda solution, the units are difficult to handle.  If desired, pan the pretzels first, than brush thoroughly with the soda solution.)
Sprinkle with pretzel salt.
Bake immediately at 500°F for 8 – 9 minutes or until well browned.
Optional: Dip in melted butter immediately after baking and drain on racks or sprinkle with cinnamon and sugar mixture

Ingredients

Directions

In a saucepan over medium heat, melt the butter. Sweat shallots in butter until translucent. Add the flour and cook, stirring occasionally until a white roux is achieved. Add garlic, cook until just fragrant. Slowly whisk in the milk and beer, increase the heat to medium-high and bring the mixture to a simmer. Add the mustard, Worcestershire and hot sauce and cook, stirring occasionally, until the mixture thickens, 3-5 minutes.
Working in batches, add the cheese in large handfuls, whisking until each batch has completely melted before adding more. Season with salt and pepper.

Ingredients

1 package phyllo dough, defrosted and covered with a damp towel
4 pounds apples (heirloom, Granny Smith, or combination), peeled, cored and chopped in ¼ inch pieces
1 tablespoon cinnamon
¼ cup sugar, plus more for dusting
½ teaspoon orange zest (about ½ an orange)
3 tablespoon orange juice
¼ teaspoon ground cloves
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
¼ cup raisins
1 stick unsalted butter, melted
Pinch of kosher salt

Directions

Preheat oven to 375 degrees.
In a large bowl, combine the apples, sugar, orange zest, orange juice, cloves, ginger, nutmeg, raisins and salt. Mix well to combine.
On a large, clean work surface, lay one sheet of phyllo dough. Using a pastry brush, carefully brush melted butter over entire sheet of phyllo. Place another sheet of phyllo directly on top of the first. Brush top sheet with butter. Sprinkle lightly with sugar (not too much.) Continue layering until you have about 8 layers, sprinkling with sugar every 2^nd layer. Make sure that you work quickly but carefully with the phyllo, as it can dry out and crack. After you have 8 layers, place a line of the apple mixture straight across the long end of the dough leaving about a 1 inch border. Carefully pick up the phyllo dough and begin rolling away from you. Try to keep a nice, tight roll. Place the roll on a baking sheet lined with parchment paper. Brush the top with melted butter and sprinkle lightly with sugar.
With a very sharp knife, carefully score the phyllo at an angle about 6 times. This will enable you to easily cut the strudel into portions after it is baked.
Repeat with other phyllo dough and apple mixture. (You should get about 2 per recipe, and they can be baked together on the same baking sheet.)
Bake for 30-40 minutes until phyllo is lightly browned. Remove from the oven and allow to sit for 5 minutes. Slice at pre-cut score marks. Serve hot with ice cream or a vanilla sauce.

Ingredients

Directions

Combine half of the sugar and egg yolks in a stainless steel bowl and whip until thick and light.
Add remaining half of the sugar to the milk and half and half. Scald the milk (heat until lightly foamy, but not boiling)
Temper the eggs by pouring a little of the hot milk mixture into the eggs and whipping quickly. You may now add the remainder of the milk mixture.
Place the bowl of all ingredients in a stainless steel bowl and place over a pot of gently simmering water. Stir constantly until a nappé consistency is achieved (can coat the back of a spoon). Never heat over 185° or mixture will curdle.
Immediately remove from heat and place bowl in an ice bath. Stir in vanilla and bourbon. Strain if necessary.

…………………………………………………………………………………………

Ingredient List

Pantry