Recipes for Fall Party

Another year goes by and our third Fall Oktoberfest is just around the corner. Of course we will be serving dried fruits, nuts, pretzels and mustard and hot apple cider. Here are a few recipes we are also doing. 

Beer Brats

Of course we will be making beer brats. Kam is a pro at this. boil two or three bottles of beer, throw the brats in for 10 minutes. Remove brats and cook on grill for 5-10 minutes till done.
Serve with grilled onions, sauerkraut and a good spicy mustard. 
 

Pumpkin Soup

courtesy of All Recipes

Ingredients

• 3 tablespoons margarine, softened
• 1 tablespoon brown sugar
• 1/4 teaspoon ground cinnamon
• 4 slices whole wheat bread
• 1 cup chopped onion
• 2 tablespoons butter, melted
• 2 (14.5 ounce) cans chicken broth
• 1 (15 ounce) can pumpkin puree
• 1 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground black pepper
• 1 cup heavy whipping cream

Directions

1. Preheat oven to 400 degrees F(200 degrees C). Combine butter, brown sugar, and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares.
2. Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
3. Transfer broth mixture into the container of a blender or processor. Process until smooth.
4. Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally..
5. Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons.

Potato Gatto 

 courtesy of Family Fun

Ingredients

 

• 2 1/2 pounds potatoes, scrubbed
• 2 tablespoons plain bread crumbs
• 1/4 cup (1/2 stick) unsalted butter, softened
• 2/3 cup warm milk
• 1 cup plus 2 tablespoons freshly grated pecorino Romano or Parmigiano-Reggiano

• 1 large egg, beaten
• 1/4 teaspoon grated nutmeg
• Salt and pepper to taste
• 8 ounces fresh mozzarella, cut into 1/2-inch dice
• 4 ounces sliced Genoa or other Italian-style salami and/or prosciutto, chopped

 Instructions

1. Place the potatoes in a large saucepan with cold water covering them completely. Cover the pan and bring the water to a simmer over medium-high heat. Cook the potatoes until they are tender when pierced with a knife, about 20 to 30 minutes. Drain them and let them cool slightly.
2. Generously butter a 2-quart baking dish. Sprinkle the dish with the bread crumbs, turning it to spread the crumbs evenly.
3. When the potatoes are cool enough to handle, remove the skins. Place the potatoes in a bowl and mash them until smooth. Stir in 3 tablespoons of the butter, the milk, 1 cup of the grated cheese, the egg, the nutmeg, and salt and pepper to taste. Fold in the mozzarella and meat.
4. Heat the oven to 400º. Spread the mixture evenly in the dish, dot with the remaining 1 tablespoon of butter, and sprinkle with the remaining 2 tablespoons of grated cheese. (This dish can be prepared to this point and refrigerated for up to 24 hours.)
5. Bake the dish until the top is browned and the center is hot, 40 to 45 minutes (50 minutes if it was refrigerated). Let it cool for 10 minutes before serving. Serves 10.
   

Another Special treat I will be making is  Pumpkin Pie in a jar. Will update you as this process happens...