Bringing Oktoberfest Home

In some parts of the world, October means Oktoberfest--a time when people gather in the streets to celebrate the coming of fall with fabulous food, singing, dancing--and lots of beer. Although this jubilant event typically centers in restaurants or tents, it makes a wonderful theme for the first fall party at home.

Many Oktoberfest meals feature bratwurst, sauerkraut, huge pretzels and apple strudel, but Johann Lustenberger, executive chef of Chicago’s Westin hotel, suggests an Oktoberfest menu that is far more festive--and makes entertaining very easy.

The beef rouladen, sweet-and-sour red cabbage and buttered noodles with poppy seeds can be completely cooked ahead, requiring only reheating at serving time. The plum custard tart is a good way to balance the hearty menu. And all recipes can be easily doubled or tripled. Chilled German beer is definitely the beverage of choice.

Beef rouladen features thin slices of meat wrapped around a veal filling and bacon strip, then secured with string. After the rouladen are browned, they are simmered in a flavorful sauce. It’s best to make them a day in advance, giving the flavors a chance to deepen and mellow.

BEEF ROULADEN

6 thin slices top inside round or sirloin butt, 5x3x1/6-inch thick, trimmed of any visible fat

12 ounces lean ground veal shoulder

1/2 cup whipping cream

1 large egg

Salt

Freshly ground pepper

6 thin slices lean bacon

2 tablespoons oil

1 large garlic clove, minced

1 large carrot, about 3 ounces, chopped

1 medium onion, about 3 ounces, chopped

1 cup dry red wine

2 1/2 tablespoons tomato paste

3 cups beef stock or broth

1 to 1 1/2 cups water

Cooked buttered noodles

2 tablespoons minced fresh parsley

Flatten each beef slice. Place slice between 2 sheets plastic wrap. Gently pound with meat pounder or small pot until about 8 1/2x4 inches, about 1/16-inch thick. Set aside single layer on work surface.

Process ground veal, whipping cream, egg, 1/8 teaspoon salt and pepper to taste in food processor or with fork until well mixed.

Place bacon strip down center length of meat, trimming any excess bacon. Spread scant 1/4 cup veal mixture evenly over surface. Fold in both ends, then roll up gently but compactly. Secure ends with string. Repeat with remaining meat slices and stuffing mixture. Pat rolls dry with paper towels.

Heat oil in 10-inch non-aluminum skillet over medium-high heat. Brown rolls on all sides, about 4 minutes. Remove rolls.

Add garlic, carrot and onion to skillet. Cook until onion is tender, about 4 minutes, stirring frequently. Add wine and boil, uncovered, until reduced by half, about 3 to 4 minutes. Stir in tomato paste. Add stock and 1 cup water. Bring to boil.

Return meat rolls to skillet along with any accumulated meat juices. Simmer, covered, until tender (pierce through meat with point of knife), about 40 minutes, turning rouladen occasionally.

Using tongs, transfer rouladen to shallow baking dish or serving platter, if serving immediately. Puree sauce in blender or food processor until smooth, adding more water, if necessary, for thinner consistency. Adjust seasonings. Pour over rouladen.

Cut each rouladen into 1/2-inch slices. Arrange slices, overlapping, over buttered noodles. Nap with sauce. Garnish with parsley. Pass remaining sauce. Makes 6 servings.

Note: Rouladen can be served immediately or, once completely cooled, refrigerated as long as 2 days or frozen up to 3 months, wrapped airtight. Bring to room temperature before reheating. Bake in 350-degree oven, covered, until hot, about 30 minutes or in microwave oven at 75% power until hot, about 10 to 12 minutes, turning 3 times during reheating.

This delicious version of sweet and sour cabbage bakes in the oven, requiring very little attention from the cook.

BAKED SWEET AND SOUR RED CABBAGE

1 tablespoon oil

4 ounces sliced bacon, cut into small dice

1 medium onion, chopped

1 medium red cabbage, about 2 pounds, thinly sliced

1 large unpeeled apple, thinly sliced

3/4 cup dry red wine

7 tablespoons red wine vinegar

3 1/2 tablespoons sugar

1/2 to 3/4 teaspoon salt

Freshly ground pepper

Place rack in lower third of oven.

Heat oil in large non-aluminum pot over medium-high heat. When hot, add bacon and onion. Cook until onion is lightly browned, about 4 minutes, stirring often. Add cabbage, apple, wine, 3 tablespoons vinegar, sugar, 1/2 teaspoon salt and pepper. Mix well. Bake at 350 degrees, covered, about 1 1/2 hours, stirring every half hour. Stir in remaining vinegar. Adjust seasonings, sugar and vinegar as needed. Makes 6 servings.

Note : Dish can be made day ahead and refrigerated. Reheat, covered, in 350-degree oven until hot, about 30 minutes, stirring occasionally. Adjust seasonings.

This plum tart would make a perfect conclusion to any meal. For the best results, make the tart early in the day and keep it at room temperature. Other firm plums can be substituted for the prune plums; just make sure you have about five cups of thinly sliced plums of uniform size for an attractive tart.

PLUM CUSTARD TART

2 pounds prune plums (uniform size), pitted, cut into 1/4-inch slices (about 5 cups)

1 baked 10-inch tart shell (All-ready Pillsbury pie crust is good shortcut)

1/4 cup sugar

Custard

Place rack in center of oven.

Arrange plum slices, overlapping, in 2 concentric circles to cover tart shell. Repeat with remaining slices to make second layer. Sprinkle evenly with sugar. Place tart pan on baking sheet.

Bake at 375 degrees 20 minutes.

Carefully pour Custard over plums (it should come to within 1/8 inch of top edge of crust). Bake until center is just about set, about 20 to 22 minutes. Serve at room temperature. Makes 1 (10-inch) tart, or 6 servings

Custard

2/3 cup whipping cream

1 large egg

1 large egg yolk

2 teaspoons flour

2 tablespoons sugar

1 teaspoon vanilla

Combine whipping cream, egg, egg yolk, flour, sugar and vanilla in bowl. Whisk until smooth. Or blend in food processor.