Oktoberfest Eats: Learn how to make your own beer cheese, German potato salad, and pretzel necklaces
Yes, beer is an essential aspect of any Oktoberfest celebration. But nearly as important is having some grub available to soak all that beer up. So, in the spirit of sharing that permeates the grounds of every quality Oktoberfest, we harangued the 8th Street chefs into giving up their recipes for Beer Cheese, German Potato Salad, and Pretzel Necklaces. Check each of them out below.
OKTOBERFEST BEER CHEESE
• One 12 oz. Four Peaks Oktoberfest lager
• 3 tbsp. Butter
• 3 tbsp. All Purpose Flour
• 3 cups Shredded Cheddar Cheese
• 1 cup Whole Milk
• 1 tbsp. Whole Grain Mustard
• 1 tsp. Worcestershire Sauce
• 1/2 tsp. Garlic ( minced )
• 1/2 cup White Onion ( finely diced )
• 1/4 tsp. Paprika
• 1/2 tsp. Kosher Salt
• 1/4 tsp. Black Pepper
• 1 tsp. Fresh parsley ( chopped )
- In a saucepan, melt the butter over a medium heat. Add flour and whisk until combined into a paste. Keep whisking for another 30 seconds.
- Add beer slowly while continuing to whisk making sure no lumps form in the flour. Add milk slowly while still whisking as you pour.
- Bring mixture to a boil and reduce heat and continue whisking until mixture has thickened. After mixture has thickened add mustard, Worcestershire sauce, paprika, salt and pepper.
- Add a handful of the shredded cheddar cheese to the mix once boiling and whisk until melted. Repeat this step until all the cheese is gone. Serve in a bowl and garnish with chopped parsley
GERMAN POTATO SALAD
• 5 lbs. of Red Potatoes ( Diced )
• 1 cup of White Onion ( Finely Diced )
• 1 cup of Celery ( Finely Diced )
• 6 Hard Boiled Eggs ( Chopped )
• 1 cup Sour Cream
• 1 cup Mayonnaise
• 1 tbsp. Dried Dill
• 2 tbsp. Coarse Ground Mustard
• 1 tbsp. Apple Cider Vinegar
• 1 tsp. Onion Powder
• 1 tsp. Granulated Garlic
• 2 tbsp. Salt
• 1 tbsp. Ground Pepper
- Bring a large pot of salted water to a boil and place diced potatoes in boiling water. Reduce the heat to medium-low, and simmer until the potatoes are cooked through but still firm, about 10 minutes. Remove potatoes from the water and drain. Spread the cooked potatoes out on a tray in a single layer and cool in the refrigerator. Set the potatoes aside.
- In a large bowl, stir together the sour cream, mayonnaise, apple cider vinegar, course ground mustard, onion, celery, onion powder, granulated garlic, dried dill, hard-boiled eggs and salt and pepper until well mixed.
- Slowly add in the chilled potatoes into the large mixing bowl and gently mix till all ingredients are incorporated. Cover and chill for at least 30 minutes. Serve cold & enjoy!
We actually created an easy-to-follow video guide for making these soft, sizable pretzels. VIEW IT HERE.