A Heimgemacht Oktoberfest

 October means one thing- Octoberfest. It;'s a big deal in the major cities like New York and Chicago. Some smaller towns and restaurants have their own version. However what do you do when there's not one celebration in your area? Make your own  heimgemacht as the Germans would say.

German food is heavy and it does vary from region to region. However there's one thing they can agree on and that's beer and wurst.  The most popular is Pilsner, a hoppy smelling brew popular all over the German republic. Your local liquor store should sell such top quality ones as Bohemia and Hacker PSchorr Weisse.As for wursts, the Schaller and Weber brand is the best Try to pick up a variety of them. Bratwurst is about the best because of its;' flavor and the way it grills up nicely. Hot dogs or frankfurters for the kids can also work.If you want more fancier fare then think rouladen which is beef rolls stuffed with spinach. Some add bacon and pickles to it but the spinach inside is very tasty and doesn't need anything else. Schnitzel and spaetzel is also very good.  Schnitzel is  any pounded piece of meat that's then dipped in beaten egg and breadcrumbs. Most Germans opt for pork because of the intense flavor and because it is traditional. Spaetzels can be bought or homemade. The ingredients are simple - flour eggs and water. You will need a spaetzel board which looks like a giant cheese grater to cut them into bite size drops. From the grater, they're plopped into the water and boiled like pasta.

One of the biggest dishes in Deutchland is sauerkraut. Yes , you can buy a big jar or can of it at your grocery store. However nothing beats the homemade kind. Keep in mind that it does have to be fermented for one to four weeks.You will need a large head of cabbage and salt. The cabbage has to be shredded, then salted and then massaged. Keep kneading it as it's poured into a very clean glass jar. (any impurities can cause bacteria to grow).Tightly screw on a plastic lid and let it ferment at room temperature. After the fermentation process you can then store it in the fridge. Oktoberfests are known for their pretzels too. These are the large soft, chewy kind that can also be used for bread or dipped in mustard or melted cheddar. They can be home made , with a yeast based dough. They do have to be boiled in either a baking soda or lye. Lye is the better bet here because its' the reason pretzels are golden brown and crisp on the outside. Plus it gives them that unique flavor too. after a quick lye bath, brush them with beaten egg and sprinkle on coarse salt. They're baked for  ten to fifteen minutes.

A heimgemacht Oktoberfest is the best thing in the world You can celebrate with wurst and homemade sauerkraut or schnitzel mit spaetzels.. Try a pretzel with mustard or have a plate of rouladen. Enjoy this month with good food from the heart.

A Wild Spin On Schnitzel

Schnitzel has always been associated with veal.Considering the heaviness of the dish,this light,delicately flavored meat works well with it.After all a stronger tasting meat might clash with the breadcrumbs and the residual taste of the oil.Yet that's being challenged.Many foodie's are trying a pork version that stands up well to the other flavors in the recipe.It makes for a heartier meal, perfect for a fall night. Melissa Clark featured pork schnitzel in her A Good Appetite column in yesterday's New York Times Dining section.Pork is in some ways a better medium to cook than veal.Veal is light. ,and easy to digest.It's a lean meat where as the other is fatty.However pork is also richer tasting and also forgiving. Home chefs can screw up with it and it's not so bad.It i easier to work with and a better meat to cook on those busy week days.Ms , Clark recommends using a boneless loin cutlet, preferably one with a ring of fat around it.Like the veal version it should be pounded with the smooth side of meat mallet.( although you can use a drinking glass and wax paper in a pinch)She dredges the pieces in panko breadcrumbs but you can use regular plain or unflavored ones.Fry up in safflower peanut or vegetable oil until golden and crisp. Ms Clark and I differ in what the sides would be with a pork schnitzel.She recommends homemade pickles ,I would go for the more traditional spaetzles with mushroom gravy.She gives the recipe ,a simple, one for the pickles , wanting something tart and crispy to complement the rich pork taste of the schnitzel.If you don't feel like making these, you can just spritz the cutlets with fresh lime juice.Most use lemon to cut the oily taste and the aftertaste too, however, the other adds a more refreshing zing.I would have a side of plain spaetzles , possibly with a homemade mushroom gravy or spaetzles with red cabbage if I want zest.Ms Clark also recommends serving the meat with a serving of lingenberry jam.This last is also a tart palate cleanser that would go well with the cutlets.Again this is a good idea but I would serve an unsweetened apple sauce to balance the meat's strong earthy taste.She also tosses chopped scallions on the schnitzel too, which would works and is a nice finish. Pork schnitzel is a nice spin on the traditional Austrian one.It is heartier, perfect for the cool fall nights.Have it with pickles or red cabbage and spaetzles for zest.The dish is an easy one and a tasty alternative to the veal version.