What exactly is Oktoberfest?
Before we provide you with ideas for activities and recipes to celebrate Oktoberfest in Quebec, let's go back to the basics and understand the origins of this event. The very first October festival took place on October 12, 1810, in Munich, to celebrate the wedding of Crown Prince Louis, the future King Louis I, and Princess Therese of Saxe-Hildburghausen. The festivities, to which all citizens of Munich were also invited, concluded with a horse race that lasted several days. It was decided to repeat the race the following year, and thus the tradition of Oktoberfest was born. To this day, Oktoberfest is a traditional German festival that lasts for 16 to 18 days and features beer, traditional foods, games, and dances. Over six million people from all over the world gather in Munich every year for this festival. And that's just counting Munich, as Oktoberfest is celebrated worldwide.
How to celebrate Oktoberfest at home?
Even if you are not in Germany, why not celebrate Oktoberfest in your own way and bring this event to your kitchen, with your friends and family? The traditional cuisine of this celebration features foods such as sausages, beef, pork roasts, potatoes, sauerkraut, pretzels, etc. All of this, accompanied by beers that you can enjoy. Beer is indeed very present during this celebration! Oktoberfest is even known in French-speaking countries as the "beer festival." So, we propose some ideas to properly celebrate the October festival while staying in the comfort of your home!
You could prepare an Oktoberfest-style dinner with your friends and family. Prepare a traditional feast, get some German beers, and play some traditional songs to get into the mood! All that's left is to raise your glasses and say "Ein Prosit," as the Germans would when toasting!
If the weather is nice outside, why not turn this dinner into an autumn barbecue? Artisanal sausages and barbecue potatoes with sauerkraut, and you're all set.
"Artisanal sausages" caught your attention? Have a tasting of original sausages! Beer sausages, bacon and cheddar grain sausages, shallot and white wine sausages, the possibilities are endless... To discover our selection of artisanal sausages, click here 👉 https://bit.ly/3SoFkAP
If you already invite your friends over to watch football on Sundays, why not add an Oktoberfest touch with a typical meal? Beer will probably already be part of the football gathering 😉 ... all that's left is to prepare pork burgers, or roast chicken, or even artisanal sausage hot dogs (see recipe below).
You might also feel like going out for a beer at a microbrewery for the occasion. Why not have a 5-to-7 gathering before going out with a charcuterie board and some cheese? What's better than a good homemade 5-to-7 before enjoying a nice glass of beer. We even have a themed "Apéro Essentials" box if you like the idea of a 5-to-7 👉 https://bit.ly/3E4gjGJ
No matter what activity you choose, it is possible to celebrate this traditional German festival while integrating it into Quebec culture!
Reinvented Oktoberfest Recipe Ideas
We know that Oktoberfest is a celebration that has lasted for over 200 years and still honors many culinary traditions today. However, that doesn't mean we can't adapt these typical dishes to modern tastes. Here are three meal ideas that you could prepare to keep the traditional aspect while impressing your guests with your creativity.
Sausage and Pretzel Bun Hot-Dogs
Sausages, pretzels, and sauerkraut are three typical foods of Oktoberfest. So, we propose combining them to create a dish well known to Quebecers: hot-dogs.Ingredients
- 4 artisanal sausages of your choice
- 4 pretzel buns
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 2 teaspoons olive oil
- 300g coleslaw
- Preheat the oven to 220°C (425°F).
- Boil the sausages for 7 minutes, then grill them in a pan or on the barbecue over medium-high heat for about 1 or 2 minutes per side.
- In a small bowl, mix the mustard, apple cider vinegar, and olive oil. Season with pepper to taste. Add the vinaigrette to the coleslaw.
- Toast the pretzel buns in the oven for a few minutes until they are golden.
- Place a sausage in each pretzel bun and top with coleslaw.
- Add a drizzle of Dijon mustard if desired.
Maple-Glazed Pork Tenderloin with Bacon
This recipe may seem complicated at first, but don't worry, it becomes very simple with our offer. We propose ready-to-use pork and bacon medallions. They are available on our online shop 👉 https://bit.ly/3SOcTMx
- 1/3 cup of apple jelly
- 1/3 cup of maple syrup
- 2 tablespoons of balsamic vinegar
- 1 tablespoon of pork seasoning
- 4 pork and bacon medallions (approximately 700g)
- Preheat the barbecue to medium-high heat.
- In a bowl, mix the apple jelly with maple syrup, balsamic vinegar, and pork seasoning.
- Season the pork and bacon medallions with pepper and brush them with a little apple jelly mixture.
- Place the medallions on an oiled aluminum tray. Brush the medallions once more with the remaining apple jelly mixture.
- Place the aluminum tray on the hot barbecue grill. Close the lid and cook for 20 to 25 minutes, brushing the medallions with the remaining apple jelly mixture.
- Remove the pork medallions from the barbecue and place them on a plate. Cover with aluminum foil, without tightening. Let rest for 5 minutes before serving.
Accompaniment Ideas: Vegetable foil packets (carrots, onions, potatoes, etc.) that you can also cook on the barbecue in a large, sturdy aluminum foil sheet.
Beer-Braised Grass-Fed Round Roast with Portobello Jus
A grass-fed beef round roast and beer combined into one recipe, what more could you ask for honestly?
- A grass-fed round roast
- 500ml of light red beer (why not choose a local beer?)
- 2 tablespoons of brown sugar
- 1 teaspoon of Bas-du-Fleuve seasoned spices
- 1 tablespoon of Dijon mustard
- 1 tablespoon of whole grain mustard
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of onion powder
- 2 tablespoons of butter
- 200g of portobello mushrooms (approximately 4 large)
- 1 cup of hot chicken broth
- Salt and pepper
- Place the roast in a large airtight bag and add 1 1/4 cups of beer, brown sugar, and seasoned spices. Mix and place in the fridge overnight. Turn occasionally.
- Preheat the oven to 425°F.
- In a bowl, mix the mustards, garlic powder, and onion powder, then set aside.
- Line the bottom of a roasting pan with aluminum foil and place the rack on top. Place the roast on the rack, pour the marinade juices into the bottom of the roasting pan, and add 1 cup of water. Season the roast generously with salt and pepper on all sides, then brush with the mustard mixture.
- Place in the oven and cook for 15 minutes. Lower the oven temperature to 375°F and continue cooking for about 30 minutes, or until the internal temperature reaches 135°F for medium-rare or 145°F for medium. Remove from the oven, cover the roast with aluminum foil, and let it rest for 10 minutes before cutting into thin slices. Strain the juices from the bottom of the roasting pan and set aside.
- Meanwhile, prepare the Portobello jus. In a large skillet heated over high heat, add the butter and Portobello mushrooms, then season with salt and pepper.
- Sauté the mushrooms for 5 to 6 minutes, stirring.
- Deglaze with the remaining beer and scrape the bottom to bring out all the flavors. Add the chicken broth, the reserved roast pan juices, then season with salt and pepper.
- Bring to a boil and simmer for 5 minutes, stirring. Serve generously over the roast!
Baked Sausage Platter
- 1 tablespoon of olive oil
- 3/4 cup of white wine
- 15 baby potatoes
- 6 cloves of garlic
- 2 onions
- 2 red peppers
- 1 tablespoon of dried rosemary
- 1 tablespoon of dried thyme
- 1 tablespoon of dried basil
- Salt and pepper to taste
- Preheat the oven to 425°F.
- Cut the potatoes, onions, and red peppers.
- Add the garlic, oil, herbs, salt, and pepper. Mix.
- Transfer the mixture to a baking sheet, add the sausages.
- Bake in the oven for 30 minutes.
- Remove the baking sheet from the oven, stir, and add the white wine.
- Return to the oven for an additional 15 minutes, or until the sausages are well-cooked.