CHRISTMAS DINNER!
The Menu:
Beer Boiled Bratwurst (vegetarian and veal/pork)
Sauerkraut
Spaetzle
German Potato Salad
Beet Salad
Cucumber Salad
BEER
Every year for Christmas we have a themed dinner. We have done Italian, Mexican, and a very special Christmas brunch. This year, inspired by our recent trip to Epcot's Germany, we decided to make a German feast for dinner. It was way too much food, but it was a delicious spread of food. Here are some of the recipes to create your own German feast. (not everything may be 100% German accurate, but it was incredibly tasty and took me back to Epcot's Germany)
Beer Boiled Brats:
1 Shiner Bock
6 Fresh Bratwusrt
1 Onion
Bring the beer to a boil with the chopped onion. Once the beer is at a rolling boil, add the brats. They should boil for about 10-12 minutes. Once they are done to temp, place the sausages on a baking pan and put the under the oven broiler (about 2 minutes on each side, or until they have a crispy skin). Serve with kraut and more tasty beers.
*My mother and I (vegetarians) also enjoyed this dish with vegetarian brats, which are available at whole foods in the meat substitute section. They were prepared in the exact same fashion and were delicious.
Spaetzle:
2 Cups Flour
2 TBSP Salt
1 TBSP Freshly Ground Pepper
1 TBSP Freshly Ground Nutmeg
1/2 Cup Milk
Butter
Combine the dry ingredients in a large mixing bowl and create a well in the center to add the eggs and milk. Whisk together the milk and eggs and pour into the well made in the flour. Stir the dough until everything is well combined with no lumps. Let this dough rest for 10-15 minutes.
Bring a large pot of water to a boil. Once the dough has rested, push it through a colander, slotted spoon, or food mill with a spatula. Do this in small batches, removing the finished noodles after a few minutes in the water. They should be firm and floating to the top when they are ready. Once all noodles are ready heat butter in a pan and cook the noodles until they are golden brown. I use green onions or chives for a garnish.
Hot German Potato Salad:
3-5 Pounds Potatoes
1 Pound Bacon
1 Onion, chopped
2 TSP Salt
1 TSP Pepper
1/4 Cup White Wine Vinegar
2 TBSP Dijon or Spicy Mustard
Cube potatoes and cook in boiling water until tender, usually 10-15 minutes. Set potatoes aside.
While the potatoes cook is a good time to make the dressing that will go on the potato salad. Whisk together salt, pepper, vinegar, and mustard. Feel free to add additional herbs and mustard to taste.
In a large pan cook the bacon and reserve the rendered fat. Remove cooked bacon and chop. Add the chopped onions to the bacon renderings and cook until tender. Remove from heat and add the vinegar/mustard mixture. Toss in potatoes and bacon until well coated. Serve warm.
Beet Salad:
3 Pounds Raw Beets
1/4 Cup White Vinegar
1/4 Sugar
1/4 Cup Minced Onions
1 TBSP Horseradish
1 TSP Salt
1 TSP Ground Pepper
1/4 Cup Vegetable or Olive Oil
Peel beets and cut them into 1/2 inch rounds. Place them in boiling water until tender (about 20 minutes). Meanwhile, combine all other ingredients to make a dressing. Toss tender beets in dressing and let marinade. This can be served hot or cold.
