Tag Archives: German


I made this last weekend for part of our Oktoberfest meal. I made it easy by using a pre-packaged puff pastry, but an ambitious individual could certainly make their own puff pastry in addition to making the filling. We served this with plenty of fresh whipped cream, and it only lasted 2 days between the 2 of us!

Apfelstrudel (Apple Strudel)

1 puff pastry sheet
3 T. raisins
2-3 T. golden rum or bourbon
3 medium green apples, about 1.25 pounds
1/3 c. sugar
1/2 t. cinnamon
1/4 t. nutmeg
1/2 c. butter, separated (3 T. butter + 5 T. butter)
3/4 c. fine bread crumbs
1/2 c. walnuts, coarsely chopped

Set puff pastry out to thaw according to directions. You’ll want it chilly but malleable when it comes time to roll out.

Combine raisins and rum in a small bowl.  Peel, core, and slice the apples into quarter-slices about 1/4 inch thick. Place them in a large bowl and add sugar, cinnamon, and nutmeg; toss and set aside.

In a large pan, melt 3 T. butter on medium-high heat. Add the bread crumbs and stir to coat; continue to stir while the crumbs toast, about 3-4 minutes. Remove from heat and set aside to cool completely.

Heat oven to 400 F.  Melt the remaining 5 T. butter. Roll out the puff pastry sheet to approximately 9 x 13 inches. (I did this on parchment paper that was generously floured.) Brush half of the melted butter onto the puff pastry. Sprinkle and pat the bread crumbs on top of the buttered pastry.

With the long edge positioned left to right, sprinkle the walnuts down the center of the pastry from top to bottom, in a column about 4 inches wide. On top of the walnuts, place the sugared apple slices compactly and somewhat stacked. Pour the raisins, rum and all, over the apple slices and distribute evenly.

Wrap the edges of the pastry over the top of the apple column, which may require some flour, stretching, and patience. Pinch the ends closed best you can. Brush the remaining melted butter over the top of the strudel, and make a few slices across the top to vent and for aesthetic.

Bake on a parchment-lined baking sheet in the top third of the oven for about 30 minutes, until pastry is golden brown and baked through.  Let cool at room temperature for half an hour or longer before dusting with powdered sugar and carefully slicing with a serrated knife.

Leave a comment

Filed under Desserts, Fall

Oktoberfest at home

Beer tents, German food, accordians and tubas, and the smell of onions and vinegar and sausage and strudel.  These are some of the good things I think of when I think of Oktoberfest.

The bad? The ticket price. The muddy, littered fairgrounds. Small children running around with limited adult supervision. Poor beer availability. Overpriced lukewarm German food that is produced en masse and served from carts with plastic silverware.

I’m really not this pessimistic about everything in life, I swear. But instead of braving the cool, cloudy weather, I made Oktoberfest at home. 

*I apologize for the atrocious photo quality that comes
from poor lighting and using a standard P&S.*

From left: spaezle, schnitzel with onion gravy, beer bread, varm kartoffelsalat, BEER, and apfelstrudel!

N’s favorite was the chicken schnitzel, but I personally looooved the warm potato salad. This is certainly not what one might consider a healthy, balanced supper… but it certainly was delicious. :)

I will be posting the recipes for the spaetzle, strudel, warm potato salad, and beer bread throughout this week, just in time for fall!

Chicken schnitzel (serves 4)
Adapted from a variety of recipes, including this one and one from Cooking Light Everday Favorites

2 large chicken breasts, approx. 1 pound
3/4 c. flour
1 t. nutmeg
salt and pepper
1 beaten egg + splash of milk or cream
1 t. mustard
1/2 t. lemon juice
1 1/2 c. bread crumbs
1/2 c. shreadded or grated parmesan
2 large cloves of garlic, minced
4 T. butter
3-4 T. vegetable or peanut oil
1/2 large onion, sliced

Cut in chicken breast in half. Flatten one half at a time in a plastic bag or between plastic wrap with a meat tenderizer, hammer, or rolling pin. Set aside to rest.  Get out three shallow containers, and make the following mixtures: flour, nutmeg, and S&P; egg, milk, mustard, and lemon juice; and bread crumbs, parmesan, and garlic.  In a large skillet, heat 2 T of the butter and all of the oil on medium-high until it sizzles and bubbles when you throw some water drops in. 

Working with one flattened piece of chicken at a time, coat it thouroughly with the flour mixture, then dip in the egg mixture. Repeat the flour and egg mixture again (yes, this is messy and sticky!), and then coat generously with the bread crumb mixture. Throw it in the frying pan. Repeat with a second piece of chicken. 

Once two pieces are in, add half of the onion slices to the pan and allow to fry in oil. Flip the chicken once the breading on the bottom is crisp and golden brown, after 4-5 minutes. 

After the first two pieces are done, add your remaining 2 T. of butter to the skillet and let the oil and butter reheat.  Repeat the process with the remaining two pieces of chicken.

As they finish frying, you can stack the schnitzel and fried onion slices in a baking dish (I used a bread pan!) and keep in a 200 F oven. I do this while I brown my spaetzle and make my gravy.

For the onion gravy: (no source, I pretty much threw this together at the last minute)
2 T. butter
1/2 large onion, sliced
2-3 T. flour
1 c. chicken stock
splash of lemon juice
1/3 c. sour cream or heavy cream

Once your schnitzel is fried up and resting in the oven, melt the butter over medium heat, scraping with a spatula to pick up all the remaining browned bits and onions. Add onion slices and allow to sautee for 3-4 minutes until beginning to soften. Add flour (start with 2 T.) and whisk together; continue to stir for about 2 minutes over medium. Slowly add in the chicken stock while whisking, and bring up to a light boil. Simmer for 3-4 minutes or until the gravy thickens a bit, before reducing the heat to medium-low; stir in lemon juice and sour cream, and continue stirring for 2-3 minutes to heat through. Serve on top of schnitzel and spaetzle.

1 Comment

Filed under Chicken, Fall, Main dishes