Supper Club October 2012: An Evening in Germany with Denise and Greg

Our October Supper Club was a German theme.  

The hosts (Greg and Denise) provided the main dishes, and the rest of the group brought appetizers and desserts, oh, and some German beer!  

Everything was das schmeckt (delicious)!!!!

Here was the menu:

APPETIZERS

Shrimp and cocktail sauce

Soft pretzels with queso dip and spicy mustard

small skewers with sauce (sweet potatoes, onions, red peppers)

Beer cheese dip with bread cubes

DINNER

                                                                            

German potato salad

Potato pancakes

Brats, hotdogs and wurst cooked in beer and grilled

sauteed red cabbage

German beer and wine

                                                                          

DESSERT:

Butterscotch apple crisp with Butter Pecan Ice Cream

Guten Appetit!

Cheese Dip with pretzels and Italian bread cubes

Marinated skewers with sausages, onion, peppers and sweet potatoes

Soft pretzels with queso and hot mustard

Brats and wurst with grainy mustard and honey mustard

Sauteed Red Cabbage

SAUTEED RED CABBAGE

(adapted from The Food Network)

• 2 tablespoons extra virgin olive oil
• 1 small onion, sliced
• 1/2 red cabbage, shredded
• 1/3 cup white or apple cider vinegar
• 2 rounded tablespoons sugar
• 1 teaspoon mustard seed
• Salt and pepper

Heat a skillet over medium high heat. Add oil and onion and saute 2 minutes. Add cabbage and turn in pan, sauteing it until it wilts, 3 to 5 minutes. Add vinegar to the pan and turn the cabbage in it. Sprinkle sugar over the cabbage and turn again. Season with mustard seed, salt and pepper and reduce heat a bit. Let cabbage continue to cook 10 minutes or until ready to serve, stirring occasionally.

German Potato Salad 

• GERMAN POTATO SALAD
• (by Bobby Flay)
• 
  
• 3 pounds new potatoes
• 1 yellow onion, quartered
• 1/2 pound bacon, diced
• 1 large red onion, diced
• 3/4 cup cider vinegar
• 1 tablespoon mustard seeds
• 1/4 cup canola oil
• Salt and freshly ground pepper
• 8 green onions, thinly sliced
• 1/4 cup chopped fresh parsley leaves

Preheat the grill to high. Place potatoes in a large pot with the onion and cover with cold water. Cook, on the grates of the grill, or on a burner, until tender. Drain, discard the onion, and cut the potatoes into cubes when cool enough to handle. Place the potatoes in a large bowl and cover to keep warm.

Place a large saute pan on the grates of the grill. Add the bacon and cook until crisp. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Add the onions to the rendered bacon fat and cook until soft, about 3 to 4 minutes. Carefully add the vinegar and mustard seeds and cook for 2 more minutes. Whisk in the canola oil and season, to taste, with salt and pepper. Add the hot dressing to the potatoes and toss gently to coat. Fold in the green onions and parsley. Season again with salt and pepper, to taste.

THE SPREAD!

Butterscotch Pecan Apple Crisp

Butterscotch Pecan Apple Crisp

(Adapted from The Food Network)

• 6 Granny Smith Apples (about 2 pounds), peeled and roughly chopped
• 1 cup butterscotch chips
• 1/4 cup light brown sugar
• 1/4 cup flour (I used Brown Rice flour here)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1 lemon, juiced
• 3 tablespoons unsalted butter, cubed, plus more for greasing

Topping:

• 3/4 cup all-purpose flour (I substituted Brown Rice flour here)
• 1/4 cup light brown sugar
• 1/2 cup quick oats (I substituted gluten-free granola here)
• Pinch kosher salt
• 1/4 cup butter
• 3/4 cup pecans, chopped
• Butter pecan ice cream, for serving

Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.

For the filling: Toss the apples, butterscotch chips, brown sugar, flour, cinnamon, allspice, and lemon together in a large bowl. Add to the buttered buttered baking dish and dot with butter.

For the topping: In a separate bowl, combine the flour, sugar, oats, and salt. Blend the butter into the mixture until it forms pea size lumps. Stir in the pecans and sprinkle over the filling.

Bake until the apples are tender and butterscotch is bubbling, about 45 minutes. Let cool for 5 minutes before serving. Plate with a scoop of butter pecan ice cream on top.

In the end, everything was absolutely fabulous, and after dinner we enjoyed mild Atlanta tempuratures outdoors.  Another fun evening with great food and great friends!  Thanks Greg and Denise for hosting the fun!

Till next time...

More recipes to follow.

Glücklich Oktoberfest!

(Happy October)