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As we get closer to the end of September and then to October, to fall, I feel like it comes to life a little bit more.
I feel like my colors get a little more vibrant in the fall, and my enthusiasm for simple festivities increases.
Perhaps it is the promise of colder weather and the holiday season just around the corner; of a fresh and fresh breeze that, in the afternoons, brings a slight chill, and that makes my emotion continue.
Or maybe it's the simple fact that the sun goes down earlier, and it makes it that much more enjoyable to stroll outdoors comfortably, until eventually some warmth will be required.
Whatever it is exactly, I'm not sure; But I know that there is a certain type of light that is simply irresistible to me, and a particular atmosphere in the air that invites me to mix and mingle with others.
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I start looking for reasons to celebrate a little, untie myself and take a little more time to breathe and be.
I begin to look for reasons to fall in love with my environment and others again, and to allow myself to be taken to what awaits me in the new season.
October, of course, brings with it the festivities of “Oktoberfest”, a time when people gather to celebrate their heritage with delicious tasty food and cold beer.
And how wonderfully funny is that?
A small town just north of us has already had its poster for weeks announcing its special Oktoberfest celebration, which will take place (and always takes place) on the first Saturday in October.
And you know, I'm really starting to look forward to going with my husband and our little dog, Lola, and getting lost in the crowd of joyous people who are looking for a fun family moment.
Family fun … a novel idea, right?
Perhaps that is what my soul longs for.
Happy kids running around with their friends, going to this booth and then to that booth, tasting the various sweets and the taste of that slice of freedom that mom and dad have given them at night; Parents and their friends get together to taste the brats and the beer; and all guided by their appetites, their bellies and the desire to connect in a joyous way.
Autumn seems to bring out that kind of vibe, in my opinion; one of innocent fun, along with a desire for spicy sweetness or salty, earthy flavor.
And this year, I thought I would once again offer another tasty and flavorful Oktoberfest recipe to warm up the tummy.
A couple of years ago, I served this soul-comforting Oktoberfest Lager Stew, which, frankly, is perfectly pleasurable to prepare and tidy up long after Oktoberfest (and fall) is over.
But this year, I thought I'd take all those same items, those tasty morsels used in much of the Oktoberfest celebration, and make some yummy Oktoberfest potato skins filled with caramelized onion with beer, sauerkraut, and bits of bratwurst sausage. .
Doesn't that sound like something that would go spectacularly with an ice cold beer?
So when we embark on this glorious fall season, a season that contains the potential for much joy and comfort, it makes me want to try all the flavors within.
I long to savor the simplicity of light and breeze; the simplicity of the food; and the simplicity of good, clean fall fun that brings families, friends, and neighbors together to enjoy each other's company.
Try what's good and pass it on.
Oktoberfest potato skins stuffed with bratwurst sausage, caramelized onion with beer and sauerkrautby
Performance: Makes 8 potato skins
• 4 russet potatoes, scrubbed and dried • Canola oil • Salt • Black pepper • 2 Bratwurst sausages, cut in circles • 2 large onions, cut into quarters and thinly sliced • ½ cup beer (good, Oktoberfest variety) • 2 tablespoons melted butter • ½ cup gruyere and white cheddar cheese mixture, grated (you can use gruyere only if you can't find the mixture) • ½ cup sauerkraut • Freshly ground black pepper
preparation:-Preheat oven to 400 ° and line a baking sheet with aluminum foil; Place a wire rack on the baking sheet.
-Place your potatoes in a large bowl and drizzle a little oil on them, plus a couple of pinches of salt and pepper; rub the oil / seasoning on their skins.
-Place the potatoes on the grill on the baking sheet, and bake the potatoes for 1 hour and 10 minutes, or until they are tender when you go through them with a knife; remove from oven and allow to cool until handled.
-While baking potatoes, place large nonstick skillet over medium-high heat; drizzle a small amount (about 1-2 teaspoons) of oil into the pan and add the sausage slices in a single layer; allow the brat slices to brown on that first side for about 3-4 minutes, then flip the slices and brown on the other side, until fully cooked; drain in a bowl lined with kitchen paper and set aside for a moment.
-Drain the fat from the pan leaving about 1-2 tablespoons (you may not have much to drain depending on how greasy the snot slices were), and with the heat still on, add the sliced onions plus a pinch or two of salt and pepper Let the onions caramelize to a deep golden color, about 20-25 minutes over medium-low heat, stirring frequently.
-While the onions are caramelizing, cut the cooked brat slices into small pieces.
-Once the onions are caramelized, add the diced sausage pieces again in the pan with the onions and stir to combine; add beer, and allow beer to shrink for a moment and become shiny and slightly thick; Turn off the heat and check if more salt or pepper is needed, and set aside keeping the mixture warm.
-Once the potatoes are cold enough to handle, cut them in half lengthwise and carefully remove most of the meat, leaving approximately ¼ – ½ ”of potato edge; reserve the meat for another use.
-Put a little of the melted butter on the inside of each potato (and add a couple of pinches of salt and pepper), as well as in the peels, and put them back on the rack, with the meat facing up; Place it under the broiler to brown for several moments, and once inside it is lightly browned, flip the potato over and crack the rinds for a couple of moments.
-Fill each crispy potato skin with the snot / onion mixture and sprinkle with a little grated cheese; go back under the grill to melt the cheese for a few seconds; Then, finish the skins by covering with a pinch or two of sauerkraut and a touch of pepper, and enjoy while it's hot (with a good beer, if you like).
Good to find Oktoberfest for Potato Skins little reason