Oktoberfest Recipes

Not being of German persuasion or a great connoisseur of beer, I’ll begrudgingly admit to knowing very little about this phenomenon called the Oktoberfest. Lately, my Facebook feed has been filled with images of giant wooden mugs and lederhosen. So, in the spirit of the month of October-my favorite month of the year-I decided to embark on a quest to understanding the history and food behind this tradition.

Oktoberfest is the largest beer festival in the world. Held in Munich, Germany, it runs from mid-September through the first week of October and boasts an astounding 6 million attendees from around the world. The origins stem from King Ludwig of Bavaria’s marriage to Princess Therese of Saxe-Hildburghausen on October 12th, 1810. The festivities that stemmed from that royal event laid the ground work for the Oktoberfest we know today.

But enough about that. Let’s talk about the food.

Schweinebraten, or roasted pork, can be made with a variety of different pork cuts. Traditionally, it’s roasted with dark beer and onions. Want to try your hand at it? Here’s a recipe for Pork Tenderloin Smothered in Onions and Mustard.

Steckerlfisch, or grilled fish on a stick, is usually built around local Bavarian fish like bream, trout, or mackerel. If you’re feeling adventurous, try this Steckerlfisch recipe with sardines.

The Brezen, or pretzel, is a staple. Who hasn’t seen men in lederhosen prancing around with a beer in one hand and a pretzel in the other? Make your own from Amanda’s Cookin recipe.

And lastly, brush up on your German. “Prost” means “cheers”, and you’ll hear shouted out at Oktoberfest prior to taking a sip of ale. It’s either that or “Zum Wohl” (“To your health!”). Either way, you’re sure to make a lot of friends on your next visit to Germany.

 

Comments

comments

Fast & Fresh Updates!

Enter your email address to get the latest Baby Bullet Blog articles.

About Maia Rodriguez

"Military Mom" Maia Rodriguez was born in Cleveland, Ohio, but that was about twenty homes ago. After graduating from Syracuse University with a BFA in Musical Theater, she traveled just about everywhere in the country, lived in a green turtle-like tent for 6 months, toured and slept in the back of her van and even worked in Japan for a year. Then she met her husband who tamed her (ha!) and they embarked together on the adventure of parenthood in southern California where she worked as a professional pirate. Now, two children later, the family currently resides in VIrginia, where she sings for the US Navy as a vocalist. When she’s not mothering, she’s writing music for "Evernight," singing and writing for the Baby Bullet Blog.

Comments

  1. Darrell Partin says:

    I need a good recipe for spaetzle.

    I’m waiting…..

Leave a Reply