My Oktoberfest Dishes

Oktoberfest is the world's largest fair, with more than 6 million people around the world attending annually in Munich Germany. About 7 million liters of beer at last estimate are served during the 16-day celebration, while visitors enjoy a wide variety of tradition German delicacies. I always look forward to October so I can celebrate my German heritage and celebrate Oktoberfest. So here are Oktoberfest dishes that I make every year. I hope you enjoy them!

Oktoberfest Pork Shank Recipe
Ingredients
* 2-3 pounds of pork shank

Seasoning
* 2 tablespoons caraway seeds
* 1/2 head garlic (about six cloves)
* Salt and pepper, the same amount used to season soup

Directions:
1. Boil hind pork shank in a pot of water with caraway seeds, garlic, salt and pepper, covered for one hour. Use just enough water to submerge the shank in the pot you are using, and season water sufficiently so you don''t need to season the meat again after cooking. Keep this water for stock.
2. After one hour, let shank cool down to room temperature.
3. Cut skin horizontally, approimately 1/2 inch apart, and roast at 375 degrees for 90 minutes. Use some of the stock in the bottom of the pan. You can baste, but not too much to detract from the crispiness of skin in next step.
4. Raise temperature to 425 degrees and crisp skin approximately 20 minutes
5. Serve traditionally on a wooden platter, warm (not hot), with kraut salad, country bread, pickles, horseradish and Bavarian mustard.


Here is another one of my German Oktoberfest Recipes. What's the one thing more American than apple pie? Quiet, dude who knows apple pie is actually German. Fried Apple pie, thanks dude who has his priorities in order! Lol. Now fire up that deep-fryer and break out the ice cream machine. We're getting fancy.

Brick dough can be found in Middle Eastern grocery stores (and it is definitely worth seeking out) but puff pastry or even phyllo will do in a pinch.

Servings: 1
Ingredients:
For the apple pie
* 1 cup of butter
* 1/4 c all-purpose flour
* 1 1/4 cups sugar
* 3/4 c light brown sugar
* 2 tspn ground cinnamon
* 2 tspn salt
* 1/2 cup Jack Daniel's Tennessee Whiskey
* 24 granny smith apples, peeled, cored and cubed
* brick dough sheets
* oil, for deep frying

For the Graham Cracker Ice Cream
* 1 quart milk
* 3 cups heavy cream
* 1/4 cup glucose syrup
* 16 yolks
* 2 cups sugar
* 2 vanilla beans
* 2 tspn salt
* 1 1/2 cups toasted graham cracker crumbs

Directions:
1. In a pot, melt the butter over medium heat. Once butter is melted, add all purpose flour and while stirring add cider.
2. Once mixture starts to thicken, add all your sugars, cinnamon, salt and bring to a boil. Once mix comes to a boil, add Jack Daniels and then add the apples.
3. Cook until apples are tender and then let it cool
4. Once cooled, wrap your apple mix with brick dough using a egg wash as a seal. Fry at 350*F until golden brown.

For the Graham cracker ice cream:
1. Add milk, cream, vanilla, sugar and glucose to a pot. Place yolks and salt in a container that is big enough to fit the whole recipe. Next, place a handheld blender in container.
2. Bring milk mixture to a raging boil, then pour right away into yolks while the handheld blender is on.
3. Pour mixture through a sieve, then add graham cracker crumbs, and cool overnight. Use manufacturer's guide to freeze mixture with ice cream.


Potato Salad preferences run deep and nobody ever makes it the same way, it always tastes different with each person that makes it. I am not even going to get into the whole no-mayonnaise debate. Or the hard-boiled egg thing. So here is my German Potato Salad Recipe.
Servings: 8 (I never seem to make enough)
Ingredients:
* 3 pounds potatoes, peeled and chopped
* 2/3 cup mayonnaise
* 1/4 cup mixed herbs: parsley, finely chopped
* 1 tablespoon cider viengar
* 1/2 small onion, chopped

Directions:
1. Put potatoes in a deep pot, cover with salted water, and bring to a boil
2. Reduce heat and let simmer for 10 minutes
3. Immediately drain and let cool off for 10 minutes
4. Gently toss potatoes with mayonnaise, herbs, cider, vinegar, onion, and salt and pepper
5. Cover and chill before serving