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:

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:

Wine: 2015 Max Ferdinand Richter Mulheimer Helenenkloster Spätlese Riesling Mosel