Menu and Recipes 10-2-2017
Oktoberfest
CADS Dinner – October 2, 2017
Menu
Appetizer
Selection of German cheeses obtained as a set with the little toasts from iGourme.com:
including:
Paladin Bavarian Blue
Smoked Ammerlander
Butterkase
Allgau Emental
Plus a bit of onion liverwurst from Dittmers
All wines and the beer were obtained from K&L wines.
Beer Weihenstephaner HefeWeis, Germany
Wine: 2015 Von Hövel Riesling Trocken Saar
2015 A.J. Adam Dhron Hofberg Riesling Kabinett Mosel
Main Course
Weisswurst - Dittmers
Sauerkraut – Dittmers fresh sauerkraut
Spaetzle – recipe from YouTube, watch the video for directions:
https://www.youtube.com/watch?v=xSSr8LzMVNg
Ingredients (serves 6 to 8 as a side dish)
3 cups all-purpose flour
4 large eggs
1 cup milk
I pinch ground pepper
2 tsp salt (or only 1 if using salted butter)
1 gallon hot water
2 Tbsps unsalted butter
[2 Tbsps chopped fresh parsley for optional garnish]
Beer Weihenstephaner HefeWeis, Germany
Wine: 2016 Dönnhoff Oberhäuser Leistenberg Kabinett Riesling Nahe
2011 Von Hövel Riesling Kabinett Saar
Dessert
Apfel Kuchen – recipe and directions from online:
http://www.geniuskitchen.com/recipe/grandma-geldners-apfel-kuchen-apple-kuchen-206081
Wine: 2015 Max Ferdinand Richter Mulheimer Helenenkloster Spätlese Riesling Mosel