Lucky for us we have some organized friends who thought it would be fun to start a dinner party club. We kicked off the group with a Cuban dinner a couple of months ago (for which I made the most complicated dessert I have ever attempted, but I’ll save that post for another day,) and then chose German food for our next get-together. You know, for Octoberfest.
While meal planning is definitely one of my areas of interest, if not expertise, event planning is definitely not. Since we were hosting the party at our house this time, we ended up with Novemberfest. Luckily German food tastes just as good a day late.
The Menu: (I made the *starred items)
Beet and Cucumber Salad with Creamy Horseradish Dressing
*German-style stuffed Kholrabi: this was new for all of us, and it was really, really good! It was a little labor-intensive, but worth it. I used a few tablespoons of arrowroot powder in place of the eggs since one of our friends is very allergic to eggs.
Quick-braised Red Cabbage & Apple
Black Bread
*Apple Strudel: this recipe was a little short on directions, but by the time I realized I had no idea how to put the thing together I had everything ready to go and was running late. I just rolled out the dough, piled everything on top, covered it with more dough, and stuck it in the oven. It was tasty (Jonagold apples worked perfectly for this,) but I’m going to search out a recipe with more thorough directions the next time. On the bright side, I got to use my new digital kitchen scale (thanks Loretta!) since all the measurements were listed in ounces.
Everything was so. good. I think I’m going to have to whip up some of that cabbage for myself (who craves cabbage at 11pm?) and I’m excited there are a few stuffed kohlrabi waiting for me in the refrigerator.
Up next on the dinner party rotation? Raclette!
