To help kick off the countdown to Oktoberfest, we thought we'd share some great recipes to complement any beer fest or just your own private party with friends.
Löwenbräu Coleslaw
Recipe courtesy of Löwenbräu
Serves 4 to 6
Ingredients:
2- to 3-pound green cabbage
3 tbsp finely chopped onion
1/2 green bell pepper, washed, seeded, dribbled and cut into strips 1/2 to 1 inch long
1 cup mayonnaise
1/2 cup Löwenbräu
1 tsp celery seed
1/2 tsp salt
freshly ground black pepper
Preparation:
Wash the cabbage under cold running water. Remove tough outer leaves, and cut the cabbage into quarters. To shred the cabbage, cut out the core and slice the quarters crosswise into 1/8 inch-wide strips.
Drop the cabbage into a large mixing bowl. Add the onion and bell pepper, and mix well with a spoon.
In a small bowl, combine the mayonnaise, beer, celery seed, salt and a few grindings of black pepper. Stir with a wire whisk until all the ingredients are blended. Pour the mixture over the cabbage and toss together gently but thoroughly. Taste for seasoning.
Cover the bowl with plastic wrap and refrigerate the coleslaw for about an hour before serving.
Dark Beer-Marinated BBQ Chicken
This recipe may be halved. Always remember to use separate platters for raw and cooked chicken.
Serves: 4
Ingredients:
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 to 4 1/2 pounds chicken parts
Non-stick cooking spray
Preparation:
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.
Ingredients
8 links bratwurst sausage
2 cups julienned red onions
4 (8-ounce) bottles dark beer
6 ounces bacon, chopped
2 cups julienned yellow onions
1 tablespoon minced garlic
3 large red or golden delicious apples, cored and cubed
1 bay leaf
1 teaspoon whole black peppercorns
1 teaspoon juniper berries, crushed
2 pounds sauerkraut, rinsed well under cold running water and drained
2 tablespoons light brown sugar
1 teaspoon salt
Freshly ground black pepper
Buns or Rolls, accompaniment
Assorted Mustards, accompaniment
Lots of cold beer, accompaniment
Directions
With a sharp knife or kitchen fork, prick each sausage several times. In a saucepan, combine the red onions and beer and bring to a simmer over medium heat. Add the sausages and poach until almost cooked through, about 5 minutes. Remove the sausages from the liquid and set aside, reserving the liquid.
In a large pot, cook the bacon over medium heat until crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Add the yellow onions to the fat in the pan and cook, stirring, until very soft, 5 to 6 minutes. Add garlic and cook, stirring, for 30 seconds. Add the apples and cook, stirring, until starting to soften, about 2 minutes. Add the bay leaf, peppercorns, and juniper berries and cook, stirring, for 30 seconds. Add the sauerkraut and reserved beer cooking liquid (without the onions), sugar, salt and pepper, and bring to a boil. Reduce the heat and simmer uncovered until tender and aromatic, stirring occasionally, about 1 1/2 hours.
Preheat the grill. Grill the sausages until cooked through, about 5 minutes, turning to cook evenly on all sides. Remove and place on a platter.
Remove the sauerkraut from the heat and discard the bay leaf. Stir in the cooked bacon and adjust the seasoning, to taste. Arrange the sauerkraut on the platter with the sausages and serve, if desired, with rolls and mustard. Serve with cold beer.
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