Oktoberfest Recipes
In keeping with the warm, soulful flavors of classic Oktoberfest, this week’s lineup takes a trip to Europe with such Bavarian favorites as smoky bratwurst links, wholegrain mustard and our housemade tangy sauerkraut. Complemented by an array of fall all-stars like orange winter squash, Tropea onions, Badger Flame golden beets and orchard apples to incorporate into comforting side dishes, this box also includes bacon and roasted pork belly, crisp apple cider, melty fontina-style cheese and fresh pumpernickel bread—prost!
Here are a few recipe ideas for the week:
How to Reheat Pork Belly
1. Preheat your oven to 450 degrees
2. Remove the pork from the refrigerator to warm up slightly for about 20 minutes
3. Reheat the pork in the preheated oven for approximately 10 minutes or until crispy; enjoy on its own or serve alongside this week’s bratwurst!
Bratwurst with Caramelized Onions & Sweet Peppers
This inviting main dish is incredibly flavorful!
German Potato Salad
This ultra-flavorful and satisfying side dish is best served warm.
Braised Rainbow Swiss Chard with Garlic
Another wonderful side dish to accompany this week’s classic Bavarian fare.
Honeycrisp Apple & Carrot Slaw with Poppy Seed Dressing
This refreshing, brightly-colored slaw is a snap to do-ahead.
Maple Ginger Winter Squash
You’ll love this unique flavor combination!
Applesauce
This lovely, chunky applesauce pairs well with this week’s Bavarian fare.
A Taste of Germany Recipes
This week’s box stars the hearty, robust flavors of Bavaria, with classic, all-natural bratwurst complemented by locally-crafted black truffle mustard and housemade sauerkraut, plus seasonal produce like buttery potatoes and red cabbage to help craft our favorite German side dishes (see recipes for details!). Fresh pumpernickel bread, a crisp Pinot Gris and blueberry jam round out this truly-satisfying lineup.
Here are a few recipe ideas for the week:
Bratwurst with Braised Sauerkraut & Potatoes
This inviting main dish is incredibly flavorful, simmered with luscious sauerkraut and boiled potatoes.
German Potato Salad
Seasoned with fresh chives, green garlic and crispy bacon, this traditional side dish is best served warm.
Sweet Red Cabbage Slaw
Crafted with fresh cabbage, this sweet-and-sour slaw is a true German classic.
Braised Root Vegetables & Cabbage with Fruit
This ingenious recipe from Food & Wine boasts extra flavor thanks to the addition of apples and pears.
Butter-Braised Carrots with Thyme
Braised in sweet butter and tossed with garlic and thyme, these carrots are truly sublime.
Pear Sauce
Lend a fresh touch to this week’s Bavarian fare by serving this lovely sauce alongside.
Rainy Day Comfort Recipes
Stave off the rainy day blues this week with a lineup of warm-and-wonderful fall pairings—rich, flavorful cauliflower soup with toasted pumpernickel bread, creamy blue cheese and ripe red pears, and baked apples fragrant with cinnamon-hazelnut filling. Complemented by a roasted garlic compound butter, sweet port wine and seasonal produce including butternut squash, cabbage and the last of the sweet peppers, this cozy meal begs to be eaten fireside, tucked in your favorite chair, with the drip-drop-drip of rain falling outside.
Here are a few recipe ideas for the week:
Blue Cheese-Stuffed Pears & Salad Greens
Topped with spectacular slices of blue cheese stuffed-pear, this salad always wows guests.
Baked Cinnamon Apples
These homey, cinnamon-scented apples are a farmhouse classic.
Braised Cabbage with Caramelized Onions & Apples
This simple recipe courtesy of Martha Stewart is wonderful side for chicken, beef or pork.
Butternut Squash Bisque
Creamy and supremely satisfying, this butternut squash-based soup is spiced with cinnamon, cayenne and thyme.
Homemade Sauerkraut
This super-simple recipe requires just a few select ingredients (and a little patience).
Homemade Sauerkraut
This super-simple recipe requires just a few select ingredients (and a little patience).
Ingredients:
5 pounds green cabbage, shredded
3 tablespoons pickling salt
1 tablespoon juniper berries
2 teaspoons caraway seeds
1 quart water, in a glass jar
Method:
1. In large mixing bowl, mix cabbage thoroughly with salt, juniper berries, and caraway seeds, using hands or tongs. If using your hands, make sure that they are very clean prior to mixing. Let stand for 10 minutes.
2. Pack cabbage mixture down into a large plastic food container. Top with a lid smaller than the opening of the container and place a glass jar filled with the quart of water on top of the lid. Place in cool area overnight (65 to 70 degrees F). In a day, the cabbage should have given up enough liquid to be completely submerged. The jar serves as a weight to keep the cabbage submerged and away from air.
3. Check cabbage every other day for approximately 2 weeks and skim the surface of scum, if necessary. Let stand for 4 weeks. Transfer to an airtight container and store in the refrigerator for up to 6 months.
