Marinated cheese easy Oktoberfest crowd pleaser
As mentioned in previous columns and in my cookbooks, my Grandma Potempa would make her own homemade cheese at our family farm when my dad was growing up.
Our family is Polish, but when I think of Oktoberfest celebration menus this month, I think of bratwurst, sauerkraut, pickled purple cabbage, crusty bread rolls and assorted cheeses.
Our wonderful family friend Mary Beth Schultz is known for the many “hats” she wears.
Earlier this year, she announced her retirement as president and CEO of The Caring Place Inc., after 20 years of leading the non-profit organization, which provides service and shelter for victims of violence and their families. On Oct. 2, she announced her successor is Denise Koebcke as the new president and CEO, as named by the special search committee led by Board President Joanne Urschel.
I’m grateful I became friends with Mary Beth after my reporter “shadowing” duties gave me the fun task witnessing her cooking creativity when she garnered her a spot as one of the 100 finalists in the 42nd annual Pillsbury Bake-Off in 2006 in Orlando, Fla.
In the past, among the great gatherings Mary
Beth has hosted at her home is annual Oktoberfest fun with friends.
This year’s 2020 pandemic has limited party gatherings for all including Mary Beth, who loves to entertain in her role as hostess.
On March 8, Mary Beth hosted what, at the time, no one realized would be a final party gathering before the 2020 pandemic changed the world.
One of Mary Beth’s guests, her friend Ellen D. Martines of Valparaiso, brought a wonderful appetizer recipe which is both unusual and ideal for this month’s Oktoberfest menus. The recipe is a selection of cheeses which have been marinated.
I’ve found throughout my years of writing this column, readers confuse or interchange the culinary terms marinade, brine, pickling and macerate. Here are each defined. Marinade — the processing of bathing a meat, vegetable or cheese in a sauce or liquid made from a blend of oil, vinegar, herbs, spices, sugar and salt prior to the cooking step to flavor, soften or tenderize. Brine — using a solution of water and salt to “cure” a meat or vegetable to lock in the flavor and enhance natural juices before cooking or serving the food used in the process. Pickling — the step-bystep preservation process for extending the serving use and enhanced taste of a vegetable or meat, by bathing it in a liquid of sugar, vinegar and spices. Macerate — Soaking a fresh meat or just harvested fruit or vegetable in an acidic solution to soften or extract juices and soften the flesh, or sprinkling fruit (often berries) or meats with salt or sugar for the same outcome, to draw out the natural juices.
The marinated array of cheeses featured in Ellen’s delectable appetizer platter recipe are the basics, cheddar, Monterey Jack and slabs of traditional cream cheese. Of course, any assortment of preferred cheeses work well. Served with crackers, this recipe is a zesty hit with guests and it’s so simple to prepare.
Columnist Philip Potempa has published four cookbooks and is the director of marketing at Theatre at the Center. He can be reached at pmpotempa@comhs.org or mail your questions: From the Farm, P.O. Box 68, San Pierre, Ind. 46374.