Oktoberfest Recipes - Celebrate Oktoberfest With Food & MusicFamily, friends and residents at Palisade Gardens in Cobourg celebrated Oktoberfest with music, beer and snacks this week at the retirement community's Oktoberfest celebration.
Over 55 people attended the event, which included an Oktoberfest themed dinner at 5pm. Following the dinner, entertainer Mark Kersey played polkas and oldies on the piano, mandolin, guitar and accordion. Seniors really enjoyed the live entertainment and Oktoberfest costumes helped them get into the spirit!
Residents loved Mark Kersey who plays the organ at Blue Jay games, entertains for seniors, and has been on various commercials and programs including Mr. Dressup! The event was a huge success among the residents of Palisade Gardens in Cobourg.
Enjoy Oktoberfest wherever you are with these 4 Oktoberfest recipes, courtesy of Bryan Sayeau - Food Service Manager/Dietary Manager at Palisade Gardens in Cobourg:
Gefuellte Rindsroladen(Stuffed Beef Roll)
1/2lb Inside Round Beef — flattened into a thin cutlet
1 dill pickle spear, sliced into fingers
2 carrot sticks
2 celery sticks
2 slices thick cut bacon
2 tsp Dijon mustard
Salt & pepper to taste
2 cups Mire Poix, diced small — (carrot, celery, onion)
1 cup red wine
2 cups Demi-Glace
Lay out tenderized beef, season with salt & pepper, thyme & paprika, spread each with Dijon. Place in the center of each one carrot stick, celery stick, bacon, and dill pickle spear and roll tightly. Heat up oil in a roasting pan, lay rolls seam side down in oil and sear on all sides. Add in the mire-poix, wine and demi. Cover with foil and braise until desired doneness.
1 can of Sauerkraut
Diced bacon (amount optional) or pre-packaged bacon bits
1 cup finely diced ham
1 onion, finely diced
2 bay leaves
2 oz Gin
Water to cover
Salt & pepper
Sauté bacon and onion, add Sauerkraut, water and bay leaves. Simmer 1-1/2 hours and thicken if desired with cornstarch. Add diced ham when finished.
Warmed German Potato Salad
4-6 medium sized boiled potatoes — skin left on (Do not overcook)!
1 cup finely diced white onion
2/3 cup chicken stock (canned)
1/3 cup olive oil
1 tbsp white wine vinegar or red wine vinegar
2 tsp grainy Dijon mustard
Salt & pepper
1 tbsp lemon juice
Once potatoes are cooked, drain then slice into rounds. Remove skins if desired. Set aside. In a saucepan mix together the onion, stock, vinegar, mustard and salt & pepper. Bring to a boil, stirring frequently. Reduce heat to low and simmer for 5 minutes. Remove from heat and stir in the lemon juice. Pour over sliced potatoes and toss to coat.
½ cup softened margarine
1 package cake mix
½ cup unsweetened shredded coconut
2 ½ cup peeled and sliced apples (or sliced frozen apples)
1 tsp cinnamon
1 cup sour cream
Cut margarine into cake mix until mixture is crumbly. Stir in coconut. Pat down in an ungreased 9x13 pan and build up the edges. Bake for 10 minutes at 350 degrees. Spread apple slices over the crust. Sprinkle with a mixture of the cinnamon and sugar. Blend together the sour cream and egg, and drizzle over the apples. This will not cover the apples completely. Bake for 25 minutes at 350 degrees. Serve Warm.
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How do you celebrate Oktoberfest? Food, music or both? Share your thoughts and recipes in the Comments section below.
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