THE VIRGINIAN-PILOT
Copyright (c) 1996, Landmark Communications, Inc.
DATE: Sunday, October 27, 1996 TAG: 9610240118
SECTION: FLAVOR PAGE: F1 EDITION: FINAL
SOURCE: BY LINDA GRAHAM and JESSICA GRAHAM, SPECIAL TO FLAVOR
LENGTH: 42 lines
SAUERBRATEN, rotkraut and kartofelpuffer are just three of the many recipes used during Oktoberfest, Germany's monthlong celebration of the harvest.
Many of these recipes have been passed down through generations, says Trudy Gilgenast in ``The Flour Is Different: German Heritage Recipes & Traditions'' (Middle Atlantic Press, 1982).
Sauerbraten is an entree of beef (we used a top round) that has been marinated in vinegar and spices for a few days and then browned and simmered. If you haven't got time for the leisurely preparations of sauerbraten, substitute bratwurst for your entree.
Bratwurst is a traditional German sausage made from pork and veal. It is easily found in Hampton Roads supermarkets. Brown the bratwurst in a heavy skillet and cook throughly before serving.
For side dishes, you can serve ``rotkraut,'' also known as red cabbage with apples, and ``kartofelpuffer,'' or potato pancakes. Cooked red cabbage takes on a splendid purple hue that brightens any table. And the potato pancakes are seasoned then sauteed until crisp.
Top off the meal with a classic apple strudel and you've got a classic German dinner to celebrate Oktoberfest. MEMO: Linda and Jessica Graham are mother and daughter, and are both
students at Johnson & Wales University in Norfolk. ILLUSTRATION: COLOR PHOTOS BY MIKE HEFFNER/The Virginian-Pilot
Food styling by Johnson & Wales
A hearty meal of sauerbraten, kartoffelpuffer (potato pancakes) and
bratwurst with rotkraut (red cabbage with apples) will put you in
the mood for the monthlong Oktoberfest celebration.
Apple strudel makes a pleasing dessert to top off a meal of classic
German goods, whose recipes have been passed down through
generations. by CNB