"Oktoberfest" @ Jen's

Easy Pretzel Bites – Brennan

German Potato Salad – Samantha

German Hot Slaw – Janet

Chicken Schnitzel – Jen

Apple Strudel – Marcie

Chocolate Stout Brownies – Danielle

Easy Pretzel Bites – Brennan
http://www.budgetsavvydiva.com/2014/09/homemade-soft-pretzel-bites-recipe/

1. Preheat oven to 425 and line a cookie sheet with parchment paper

2. Rolls the dough into nugget shaped pieced - while you are doing this boil the water in a sauce pan

3. Each dough piece will need to take a baking soda bath for 30 seconds then place onto the cookie

4. Whisk the egg in a bowl and brush onto the nuggets

6. Bake for 10 - 15 minutes - they should look golden brown

7. Once they are out of the oven brush with butter and enjoy



German Potato Salad – Samantha
http://allrecipes.com/recipe/83097/authentic-german-potato-salad/

1. Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for

about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.

2. Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning

as needed. Remove from the pan and set aside.

3. Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water,

sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half

of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the



German Hot Slaw – Janet
http://www.seriouseats.com/recipes/2010/11/german-hot-slaw-recipe.html

1 teaspoon caraway seeds, thinly sliced

Freshly ground black pepper, to taste

1. Crisp the bacon in a 12-inch straight-sided pan over medium heat. Remove and reserve the bacon.

Remove all but 2 tablespoons of the bacon fat. Add the onion and a pinch of salt and sweat until

2. Pour in the vinegar and add the brown sugar, bring to a boil, reduce the heat slightly, and simmer

for 1 to 2 minutes, until reduced and slightly thickened. Pour the dressing into a small bowl.

3. Return the pan (and any bits of dressing still left in it) to medium heat. Add the cabbage and

caraway and sauté until warm and slightly browned but still crisp, 2 to 3 minutes. Return the bacon

and dressing to the pan and toss to coat. Taste, season with salt and black pepper, and serve



Chicken Schnitzel – Jen
http://www.bonappetit.com/recipe/chicken-schnitzel

4 4-ounce skinless, boneless chicken breasts, pounded to 1/8-inch thickness

Kosher salt and freshly ground black pepper

1 cup all-purpose flour (for dredging)

2 cups (or more) whole wheat (or regular) panko (Japanese breadcrumbs)

2 tablespoons canola oil, divided

2 tablespoons unsalted butter, divided

Line a baking sheet with waxed paper. Season chicken breasts with salt and pepper. Place flour

on a plate. Beat eggs and Dijon mustard to blend in a shallow baking dish. Place 1 cup panko in

another shallow baking dish, adding remaining 1 cup panko, or more, to dish as needed

throughout process. Working with 1 chicken breast at a time, dredge in flour, shaking off

excess, then dip into egg mixture, turning to coat evenly; carefully coat with panko, pressing

panko gently to adhere to chicken. Transfer chicken to prepared baking sheet.

Heat 1 Tbsp. oil and 1 Tbsp. butter in a large skillet over medium-high heat (pan should be

large enough to hold 2 breasts). Add 2 chicken breasts to skillet and cook until golden brown on

both sides, 8-10 minutes. Transfer chicken breasts to a paper towel-lined plate and season with

salt. Add remaining 1 Tbsp. oil and 1 Tbsp. butter to skillet and repeat with remaining chicken

breasts. Transfer chicken breasts to plates and garnish each with parsley and a lemon wedge.



Apple Strudel – Marcie
http://www.rockrecipes.com/shortcut-apple-strudel/

1 to 2 tbsp corn starch 9depending on how juicy the apples are. Use more for softer apple varieties)

6 large apples, thinly sliced (Granny Smith or Golden Delicious are good)

1. On a piece of parchment paper, roll the pastry out to about 12x 12 inches. Place the parchment on

a cookie sheet and chill in the fridge while you prepare the fruit filling.

2. Mix together the white sugar, cinnamon, nutmeg and corn starch and then toss it together with the

3. Place the fruit in the center 6 inches of the pastry, leaving about 1 inch at both ends.

4. Bring both sides of the pastry up over the fruit to meet in the middle. Pinch the seams together

well and fold over a half inch to seal. Do the same for the two ends of the pastry as well.

5. Using the parchment paper to help, gently roll the prepared strudel onto a parchment paper lined

cookie sheet so that the seam is on the bottom. Chill the strudel well for about 20 minutes in the

fridge. Meanwhile, preheat the oven to 425 degrees F.

6. Just before you put the strudel into the oven, cut diagonal lines in the top of the pastry. Brush the

surface of the pastry with an egg wash made by whisking together the egg and water.You will not

7. Sprinkle the top of the pastry with turbinado sugar or other coarse sugar.

8. Pop the strudel into the hot oven and bake for 20 minutes.

9. Reduce the heat to 375 degrees F and continue to bake for an additional 10 minutes or so or until

the pastry is dark golden brown and the filling is beginning to bubble.

10. Serve warm with some good vanilla ice cream.




Chocolate Stout Brownies – Danielle

http://www.bonappetit.com/recipe/chocolate-stout-brownies

16 ounces semisweet or bittersweet chocolate, chopped, divided

1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter

1 1/2 teaspoons kosher salt, divided

Preheat oven to 350°. Line a 9x9x2" metal baking pan with foil, leaving a 2" overhang. Bring

stout to a boil in a medium sauce- pan; cook until reduced to 1/2 cup, about 12 minutes. Let

Stir 12 oz. chocolate and 1 cup butter in a medium metal bowl set over a saucepan of simmering

Whisk sugar, eggs, and vanilla in a large bowl to blend. Gradually whisk in chocolate mixture,

then 1/4 cup stout from pan. Fold in flour and 1 1/4 tsp. salt. Pour batter into prepared pan.

Bake brownies until surface begins to crack and a tester inserted into center comes out with a

few moist crumbs attached, 35–40 minutes. Transfer pan to a wire rack and let cool for at least

20 minutes. Stir remaining 4 oz. chocolate in a medium metal bowl set over a sauce-pan of

simmering water until melted and smooth. Add reserved 1/4 cup reduced stout, remaining 2

Tbsp. butter, and 1/4 tsp. salt; whisk until well blended.

Pour warm glaze over brownies. Let stand at room temperature until glaze is set, about 40

minutes. DO AHEAD: Can be made 8 hours ahead. Cover and let stand at room temperature.

Using foil overhang, lift brownie from pan; cut into squares.