Guten Tag from HCMCF! That’s German for “good day”!
We practiced our German this week as we celebrated OctoberFest here at Huron County Medical Care Facility. The residents feasted on Beer Cheese Soup, homemade pretzel rolls, Jager Schnitzel (tender pork fritters with a hearty mushroom sauce), German Potato Salad and Blaukraut (braised red cabbage). The residents and staff enjoyed the meal while sharing stories about their German heritage and some of their favorite German foods. As our gang finished their meal with warm Apple Strudel, interesting facts were shared about the German OctoberFest.
Did you know that:
- The very first Oktoberfest took place in Munich, Germany in 1810 to honor Bavarian Crown Prince Ludwig's marriage. Today, the 16-day beer festival is still going strong.
- 1.8 million gallons of beer is served to the 6 million people that go to Oktoberfest each year.
- Traditional, hearty fare served at Oktoberfest include Hendl (roast chicken), Schweinsbraten (roast pork), Wurstl (sausages), Brezn (pretzel), Knodeln (potato or bread dumplings), Reiberdatschi (potato pancakes), Sauerkraut or Blaukraut (pickled red cabbage), and Weisswurst (white sausage).
- The name is misleading because most of the 16 day festival happens in late September to ring in the first of October.
Before we say Auf Wiedersehen, the dining services staff would like to share some of the recipes used to prepare this festive meal.
Beer Cheese Soup
Serves 45 – ½ cup servings
3 cups diced carrots 3 cups diced onions
3 cups diced celery 4 cloves Garlic, minced
10 ounces Butter 2/3 cup Flour
2 tsp Dry Mustard ¼ tsp Cayenne Pepper
1 tsp Salt ½ tsp Pepper
2 tsp Hot Pepper Sauce 2 Tblsp Dijon Mustard
1 Tblsp + 1 tsp Worcestershire sauce 6 cups Chicken Broth
4 cups German Style Lager 2 quarts Half and Half
12 cups Shredded Sharp Cheddar Cheese
1. Saute’ vegetables and garlic in butter until tender and onions are translucent.
2. Add flour, to make a roux. Cook until flour mixture is a light brown.
3. Gradually add broth, beer and spices. Simmer for 10 minutes.
4. Reduce heat to medium-low, gradually stir in half and half. Cook another 10 minutes, stirring often to prevent scorching.
5. Remove from heat and gradually stir in cheese. Stir well to melt the cheese and prevent curdling.
6. Reheat for 10 minutes.
7. This is best, and thicker, if re-heated and served the next day.
Options: Garnish with fresh popped popcorn, or bacon & croutons.
Jaeger Sauce for Schnitzel
Serves 8
1 pound Bacon, cut into ¼ inch pieces 2 onions, diced
1 pound Cremini Mushrooms, sliced 2 tsp fresh Thyme, chopped
4 cups Beef Stock 3 Tblsp Flour
1. Cook the bacon until crispy. Drain off excess fat, reserving some for saute’.
2. Saute’ the onions in bacon fat until onions are tender.
3. Stir in the mushrooms and thyme and cook until the mushrooms are just cooked through.
4. Stir in ½ cup of the beef stock to combine, and then stir in the flour to combine. Cook for 3 minutes.
5. Gradually add remaining stock and bring to a boil over medium-high heat, then reduce to a simmer.
6. Cook stirring frequently, until the sauce is thickened to a consistency of gravy, 6 – 8 minutes.
Blaukraut (Braised Red Cabbage)
Serves 50 - ½ cup servings
6 pounds Shredded Red Cabbage 9 cups Chopped Granny Smith Apples
¾ pound Butter 2 ¼ cups Sugar
3 cups Cider Vinegar 1 ¼ cups Water
5 Tblsp Salt 2 ¼ tsp Pepper
2 ¼ tsp Ground Cloves
1. Place butter, cabbage, apples and sugar in a large stockpot. Pour the vinegar and water over cabbage. Season with salt pepper and clove.
2. Bring to a boil over medium-high heat, then reduce to low. Cover and simmer until the cabbage is tender, about 2 hours.
