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Menu Adds Some Oomph Pah Pah To Your Oktoberfest Party

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If it's October, it's time to break out the beer and bratwurst. They go great with football.

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By GREG and MICHELLE BAKER

Tribune correspondents

Published: October 10, 2008

Every October we become "those" people - the neighbors who spend two full weekends converting a beautiful 1926 bungalow into a decrepit old spooky house. We watch every horror flick possible and begin to horde candy for the big night.

But October isn't just about Halloween. There is another equally important festival going on right under our noises that deserves just as much attention: Oktoberfest!

Oh, we can hear the polka playing, the beer sloshing and the smell of good-for-your-bones German food permeating the breeze.

Oktoberfest started a LONG time ago in Munich, Germany, somewhere around 1810. It was originally a commemoration shindig for the marriage of Crown Prince Ludwig and Princess Therese of Saxe-Hildburghausen. These people knew how to throw a party. It lasted five days. Then it was all about horse races, good food and lots and lots of beer. (You can see why this festival is so attractive.) It hasn't changed much today other than now being held mostly in September.

We are purists, however, so we throw our annual Oktoberfest, called Bakerhoffen, in October. Really, it's just another excuse to have people over, make good food and drink beer; but we are so not football people, so we have to fit in somewhere.

Throw your own Oktoberfest party this year! We've made it easy for you by planning the menu; now you just need some beer and a little chic polka!

BEER BRATWURST

2 bottles of quality beer

1 package of quality bratwurst (please, not store brand)

Place the bratwurst in a frying pan and cover with the two bottles of beer.

Simmer over medium heat for 30 to 45 minutes, until the beer evaporates and the bratwurst start to sizzle.

Brown the bratwurst well on all sides - about two minutes per, using tongs to turn.

Serve with some good-quality spicy mustard.

BRAISED RED CABBAGE

2 tablespoons butter (unsalted, but you knew that)

1 head red cabbage (quartered, core removed, sliced thinly)

1 red onion (thinly sliced)

1/2 cup turbinado sugar (or light brown sugar)

1 tablespoon caraway seeds

1 tablespoon mustard seeds

1/2 cup cider vinegar

1/2 cup red wine

1 Granny Smith apple (peeled and grated)

Kosher or sea salt and freshly ground black pepper.

Heat the butter in a saute pan large enough to hold the cabbage over medium heat until foamy.

Add the red onion and saute for about 5 minutes, until softened. Then add the red cabbage and saute for about 2 to 3 minutes, until it begins to wilt.

Add the remaining ingredients and stir well. Then place a lid or parchment paper over the pan, so that steam can escape; lower the heat and simmer for about 45 minutes, until the cabbage is tender. Adjust the salt and pepper and serve hot.

GERMAN POTATO SALAD

2 pounds red potatoes (whole)

1/2 pound bacon (diced)

1 onion (diced)

2 tablespoons red wine vinegar

2 tablespoons good quality brown mustard

1 bunch green onions (sliced)

1 tablespoon chopped Italian parsley

Kosher or sea salt and freshly ground black pepper.

Bring 2 gallons of water to a boil in a large pot.

Add a generous handful of salt to the water and add the potatoes. Boil until tender enough to pierce with a fork, but not crumbly. (15-30 minutes, depending on the size of the potatoes.)

Drain the potatoes and let cool.

Meanwhile, saute the bacon over medium heat until it begins to crisp (5-6 minutes) then add the onion and saute until soft (about 4-5 minutes).

Remove from heat and add the vinegar, green onions, mustard, and parsley. Stir well to combine and season with salt and pepper.

Slice the potatoes into approximately 1/4-inch slices and place in a large bowl. Pour bacon mixture over the potatoes and gently stir until the potatoes are coated. Serve warm.

Greg and Michelle Baker are co-owners of Cooks and Company Personal Chef and Catering. Check out their Web site, www.cooksncompany.com or their blog, www.culinarysherpas.com.

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