From Munich with love
HUB RESTAURANTS SHARE DELISH DISHES FOR OKTOBERFEST CELEBRATIONS
of Bronwyn I t's still September, but Oktoberfest is upon us. The annual Munich folk festival, celebration of Bavarian culture and excuse for Americans to drink uber-amounts of German beer kicked off on Saturday and runs through Oct. 3. Naturally, plenty of Boston-area restaurants are getting in on the festivities. Here are a few dishes designed for at-home Oktoberfest meals from businesses that are also hosting their own exciting events. Pork schnitzel with paprika sauce and riesling sauerkraut by chef Tim Wiechmann
Tim Wiechmann is a local culinary treasure, a chef who quietly and confidently excels in any cuisine — from the French-bistro-inspired dishes served at his new Cambridge restaurant, the charming and intimate Self Portrait, to the hearty German and Central European cookery offered at his Somerville spot, Bronwyn. The restaurant, lovingly named for Wiechmann's wife and business partner, taps recipes that reflect the toque's ancestral roots to great success. His schnitzel even “Beat Bobby Flay” on the popular Food Network show.
Naturally, Bronwyn is going all-out for Oktoberfest. Tomorrow, Somerville Mayor Joe Curtatone will tap a ceremonial keg to kick off several weeks' worth of events, including nearnightly oompah bands. But if you don't have time to raise a stein in the Bronwyn biergarten or indulge in some Oktoberfest menu specials — such as platters of housemade wurst and konigsteller, a 2-pound beer-braised pork shank with roasted apples and German meatballs — here's an at-home recipe for a Wiechmann specialty. PORK SCHNITZEL WITH PAPRIKA SAUCE AND RIESLING SAUERKRAUT For the schnitzel 8 pork loin medallions, pounded out thin, about 2–3 oz. each
1 c. pretzel crumbs (or panko/store-bought crumbs)
4 eggs
1 c. flour
Salt, pepper
Canola oil for sauteing For the sauce 2 T. Hungarian paprika 1 bunch flat leaf parsley,
sliced very thin
1 c. sour cream
1 lemon, juice and zest Pinch salt For the sauerkraut 2 qt. raw, fermented sauer
kraut
4 T. butter
1 c. riesling wine 4 juniper berries 2 medium white onions,
sliced thin
2 medium apples, cut into
small chunks, skin on
For the sauerkraut: Melt butter over medium heat in a heavy, ovenproof pot. Add onions and apples, season with a pinch of salt. Cook for about 10 minutes until soft, then add the sauerkraut. Add juniper berries and wine, and cover with a piece of wax paper directly on the cabbage. Let simmer a few more minutes, then transfer to a 300-degree oven. Bake for an hour, or until the cabbage is very tender. Make sure to stir from time to time to make sure it isn't sticking to the bottom of the casserole.
For the sauce: Combine sour cream with lemon zest, lemon juice, salt, parsley and paprika. Keep cold.
For the schnitzel: Season the meat with salt and pepper. Dredge in flour, frothed eggs, then crumbs. Heat some canola oil in a cast-iron pan and set over mediumhigh heat. Add the schnitzel and fry each side until they are crispy and golden. Remove from the pan to a paper towel, then drain off the oil. Season again on the outside and squeeze a lemon over the schnitzel.
Serve the schnitzel on top of sauerkraut with sauce on the side. Serves 8.
Flammkuchen by chef Ben Hennemuth of Glass House With so many Oktoberfest activities seeming to revolve around beer, it can be challenging to find celebrations for the whole family. But grab the kinder and bring them to Cambridge restaurant Glass House on Saturday from 2 to 6 p.m. There will be plenty of adult beverages, including Oktoberfest brews on draft and cider rose, plus live music and activities suitable for every member of the brood, from lawn games to pretzel necklace-making. Among the special bites being served is flammkuchen, a south German flatbread with soubise sauce, an onion sauce similar to bechamel. Here's chef Ben Hennemuth's at-home recipe, which should make even more family fun in the kitchen. flammkuchen 1 c. soubise sauce (see
directions below)
1 c. pancetta lardons 1 store-bought or frozen pizza dough A c. diced green onion 1 ball fresh burrata
Preheat oven to 500 degrees. Roll the pizza dough flat into a square or oblong and place on a baking sheet. Cover the dough with a layer of soubise sauce. Cut burrata in slices and place evenly across the dough. Sprinkle pancetta pieces and green onion over the top and bake for 15 to 20 minutes or until edges are browned.
For the soubise sauce: Melt 2 tablespoons of butter in a saucepan and add 1 cup of chopped white onion. Stir in 2 tablespoons of flour for about 2 minutes or until it bubbles, just make sure it doesn't brown. Stir in 1D cups of heated milk until the sauce thickens. Bring the mixture to a boil and add a pinch of salt and pepper. Lower the heat and continue to stir for 2 to 3 minutes more. Schwarzwalder Kirschtorte
by chef Howie Haywood of Olde Magoun’s Saloon
Somerville gastropub Olde Magoun's Saloon knows how to have fun — from the extensive list of German beers on draft to each month's special Wednesdays-only menu based on a different timely theme. For September and October, Magoun's is going German on hump day, offering plates such as reuben knockwurst, schweinebraten, roast pork with potato dumplings and Brussels sprouts in a rosemarycider jus, and schwarzwalder kirschtorte, or “black forest cake,” a traditional German treat of layered chocolate cake with cherries and a cherry-based liqueur. Chef Howie Haywood shared this sweet ending to Oktoberfest feasts. Try it at home or at Magoun's, which will also host an all-day German celebration on Sept. 30, plus different German meat roasts every Sunday in September and October. schwarzwalder kirschtorte For the cake 1 c. double-Dutch dark cocoa or Dutch-process cocoa
2 c. King Arthur unbleached
cake flour blend
2 c. sugar
A c. buttermilk powder
2 T. King Arthur Cake
Enhancer, optional, for moist texture
2 t. baking powder A t. baking soda
1 t. salt
2 c. water C c. vegetable oil
2 t. vanilla extract
4 large eggs
(2 c. buttermilk may be substituted for the buttermilk powder and water) For the filling 28 A-oz. jar sour cherry pie filling, or 1 can cherry pie filling J t. cherry flavor, optional 3 c. heavy cream
D c. confectioners' sugar 1 t. vanilla extract
4 oz. grated dark chocolate
Preheat oven to 350 degrees. Grease individual cake rounds. Combine the cocoa, flour, sugar, buttermilk powder, cake enhancer, baking powder, baking soda and salt. In a separate bowl, whisk together the water, oil and vanilla. (If using buttermilk, mix it in with the liquid ingredients.) Gradually add the wet ingredients into the dry ingredients. Add eggs and pour the batter into individual cake pans. Bake about 20 minutes or until tester comes out clean. Cool.
For the filling, whip the cream, slowly adding the sugar, and then the vanilla. Whip until stiff peaks form.
Cut each cake in half. Spread a A-inch layer of cream onto the cake, and top with a few spoonfuls of the cherry pie filling. Use the remaining cream to coat the top of the cake and add more cherry pie filling as needed on the side. Grate chocolate on top. Serve.