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.
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 Pillsbury.com – solid marriage of salted meats, cheese and flaky crust
- Beer Cheese Dip from Food.com – 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 AllRecipes.com – 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