November Oktoberfest 2013

13 Nov

It’s that time again! November Oktoberfest, our annual (and purposely belated) tribute to the epic 16-day festival thatIMG_5787 has been held every year in the motherland since 1810.

The first year we hosted this party I was much more strict about the food being only traditional dishes, but I love that the menu has evolved to incorporate many Wisconsin delicacies like deviled eggs and beer cheese dip.

Although I still get the urge to make schnitzel and potato salad, years past have proven that items that require a knife and fork tend to be difficult. With our tiny apartment and lack of seating it is much easier to graze.

The brewmaster himself.

The brewmaster himself.

Confirming that I am my mother’s daughter I always experience a moment of panic that we won’t have enough food…but of course, that wasn’t the case.

Here’s what we served this year:


  • A Selection of Sausages – we included a beer sausage from our local meat market in the mix
  • Pigs in a Blanket w/Cheddar Cheese from – solid marriage of salted meats, cheese and flaky crust
  • Beer Cheese Dip from – cream cheese, cheddar and ranch…it doesn’t get more midwest than this
  • Classic Deviled Eggs – a must
  • Sweet & Spicy Pretzel Nut Mix from CookingLight – this was tasty and would be a great snack to serve at holiday parties


Photo Credits: Ryan Nestle




  • Traditional Pretzels from – I boiled them this year instead of just dipping them in the baking soda solution 
  • Rosemary Pretzels with Cheese Sauce from Two Peas and Their Pod – a little salty, but has potential with a little tweaking 



  • Rum Balls from Taste of Home – bourbon or rum, you can’t go wrong with cocoa, nuts and booze mixed together 
  • Spice Cupcakes with Maple Cream Cheese Frosting (I used the frosting recipe from my pumpkin whoopie pies) – this frosting is a winner
  • Peanut Butter Chex Bars with Candy Corn and Peanuts (used a traditional Chex Bar recipe with add ins)



  • Sonnenbrau’s first Oktoberfest: Dachsbier…wunderbar!
  • Brewsky Sangria from Food & Wine – I loved the mix of pear, lager and liqueur



One Response to “November Oktoberfest 2013”

  1. Kathy Sonn November 14, 2013 at 10:03 am #

    looks like a great spread. And I bet you had a wonderful time. I love your post so I can see what you two are up to. I am a very visual person. Love you, Kathy

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