Anyone with a German background like I have knows that autumn brings the delightful smells of German cooking and Oktoberfest.  The simplest German food is bratwurst simmered in beer and then grilled outdoors, served with sauerkraut and spicy mustard on a rye bun.  You may want to try a more involved German recipe, now that cooler weather should be on the way.  This might also be a good way to incorporate learning about the history, customs, and dress of another country, especially if it is part of your own heritage.

Here is a good menu to try, with the recipes following:

Sauerbraten with Gingersnap Gravy

Mashed Potatoes or Potato Dumplings (I use the frozen ones rather than make my own)

Sweet Sour Red Cabbage

Apfel Kuchen (German Apple Cake)

Sauerbraten

4 Pound Rump Roast

2 Onions, Sliced

2 Bay leaves

6 Whole Cloves

12 Peppercorns

2 Teaspoons Salt

1 Pint Red Wine Vinegar

Place roast in a large zip lock bag with onions and seasonings.  Pour over a mixture of red wine vinegar and ½ cup water (heated to boiling.)  Marinate 3 days or more.  Turn meat twice a day – do not pierce with a fork.  Keep in refrigerator.

To cook:  drain meat and brown thoroughly on all sides in hot fat in a heavy skillet.  Add marinade, cover pan and simmer slowly 3 to 4 hours, or until tender.  (I have used the crock pot.)  Remove from liquid and allow to stand for 15 minutes before slicing.  Serve with Gingersnap Gravy.

Gingersnap Gravy

Pour off any excess fat from the liquid meat was cooked in.  Add 1 tablespoon sugar and 12-16 crumbled gingersnaps.  Cook 10 minutes longer.  Thicken with a flour-water paste (2 tablespoon flour per ½ cup of liquid.)  Bring to boil, and boil 1 minute.  Season and serve.

Sweet-Sour Red Cabbage

1 Head Red Cabbage, Thinly Sliced

4 Slices Bacon, Diced

2 Tablespoons, Brown Sugar

2 Tablespoons Flour

½ Cup Water

1/3 Cup Vinegar

1 Teaspoon Salt

1/8 Teaspoon Pepper

1 Small Onion, Sliced

Steam cabbage in a small amount of water until crisp-tender (5-8 minutes.)  Drain.  Fry bacon; remove bacon and discard half of the bacon fat.  Add brown sugar and flour to remaining bacon fat; blend.  Add water, vinegar, seasonings and onion; cook until thick, 5 minutes.  Add bacon and cabbage; heat through.

Apfel Kuchen (German Apple Cake)

4-5 Cups Baking Apples (Granny Smith or other)

1 ¼ Cups Flour

1 Teaspoon Baking Powder

2 Teaspoons Sugar

¾ Cup Sugar

1 ½ Tablespoons Flour

2 Tablespoons Butter

1 Egg

2 Tablespoons Milk

½ Cup Butter

1/3 Teaspoon Cinnamon

1. Preheat oven to 305 degrees.
2. Mix 1 ¼ cup flour, the baking powder, 2 teaspoons sugar, and salt and sift once.
3. Cut ½ cup butter into dry mix with a pastry blender to pea size.
4. Beat egg with 2 Tablespoons milk and add to dry mix.
5. Mix thoroughly and pat dough into a greased 9X13 inch baking dish
6. Pare and core apples.
7. Cut apples into thin wedge slices and place on dough in rows until dough is covered.  We would cover the thin end of one apple with the thick end of the other.
8. Dot apples with 2 Tablespoons butter.  Mix ¾ cup sugar, 1 ½ Tablespoons flour and the cinnamon together.
9. Spread dry topping over dotted apples and bake in over for 30-45 minutes until golden brown.

Shelly will be featuring information on German culture and the history of Oktoberfest in tomorrow’s blog, so check back or subscribe to our email list or RSS feed to make a full unit study!

To discuss unit studies, recipes, or other homeschooling topics, please visit the HMHS Discussion Forum.