Mike and I love to entertain. He loves to brew beer and share it with others and I feel the same about cooking.
We had planned the second annual Sonnenbrau Oktoberfest for mid-October (I know, I know, Oktoberfest is really in in September), but that was just what happened to work for our schedules. We were all geared up – menu planned, German-style wheat brewed and on-tap at our apartment – and then I ended up throwing our lives into a tornado but taking a new job and planning a last-minute trip to Italy. The result – Oktoberfest postponed until November 12.
I was on a work trip all this week, so Mike stepped up and cleaned the apartment and purchased the groceries on my extensive shopping list so I could jam on food prep right when I got home late Friday night.
- Bratwursts – soaked in beer and onions and then grilled, served with sauerkraut
- Homemade pretzels – easy and fun to make. Next time I will reduce the sugar a bit so they are more savory than sweet
- Salt ‘n vinegar potato salad – labor of love, but really delicious. Not the most popular thing at the party though
- Salmon dip – easy and light
- Beer cheese dip – doesn’t get more midwestern than this – cheddar, ranch and cream cheese
- Deviled eggs – my secret for these is to add a tablespoon or two of relish
- Apple strudel – I over baked this slightly, but the filling was so good
- German chocolate cookies – couldn’t be easier and everyone loved them. I added cranberries to half of the batch
- Crackers with marscapone cheese and homemade ollieberry jam – I had this as a sample at Trader Joe’s with their berry relish and decided to use my own jam. Sweet and creamy with a hint of salt from the crackers
- Sonnenbrau Vice Weiss
- Sonnenbrau Celebration Cider, Black Ale, Lienhard Dark Belgian
- Matt Spindler’s Saison and ESB
- Local (SF, MN, WI) brands including Surly, Lakefront and Flat Earth