Sonntag, 9. Oktober 2011

Sunday Eats - Oktoberfest style Bavarian "Brotzeit"-Brunch

Für die deutsche Version runterscrollen - German version below


Upper Bavaria
Today is my third day of travelling through Germany and I still present southern German dishes. Today we are visiting Upper Bavaria. As I was born in Munich and lived there for many years, I am quite an expert for vegan Bavarian cooking. But today I just want to give you some short hints how to make real Bavarian food, which dishes are usually combined and tell you about several things that should not be missing if you're planning to have a real Bavarian evening.
Oktoberfest food is "Brotzeit" food. This is a special kind of meal, usually uncooked or cold.
Warm dishes for Oktoberfest may be tricky for vegans as they usually contain meat. Typical Oktoberfest eats are roasted chicken, smoked fish, roasted wurstel, Leberkäs (meat loaf), buns with cutlet and fried onions and for breakfast Weißwürstl (Bavarian veal sausages), there are also larger dishes as pork roast or roast beef (usually served with potato dumplings and Sauerkraut, you may also get potato cucumber salad). Usually you will also get potato pancake with apple sauce, "Schupfnudeln", these are nearly the same as the dish I presented yesterday, only shorter.
You may realize it is very hard to veganize this.
Typical "Brotzeit" food is easier, some of the dishes are vegan anyway, some can be veganized easily:
Very thin slices of Edam cheese (with a lot (!) of salt and pepper), Obatzda (a treat made from camembert), Radi (recipe below) and special Oktoberfest pretzels (they are about 5 times the size of a normal pretzel).
One hint about the pretzels: Bavarian pretzels have nearly nothing in common with American soft pretzels except the shape. Honestly, I traveled the US a few times and there is such a big difference. Over here they have to be very crispy, especially the "bones" (you know what I mean? those tiny fingers in the middle, they are called bones in German), I like them best when sliced and greased with marge and freshly chopped chives sprinkled on them, Radi (reddish) is always vegan (as long as you use vegan salt), usually it is served with bread and butter, so you can simply use marge instead. Bavarian salad plates (usually veggie salads as carrot, kraut, cucumber salad).
For Brotzeit you usually eat bread slices or pretzels. 

Okay. That is quite an assortment of food, and you see it is very hard to veganize most of it, but I offered some treats and I hope you like the pictures and the added recipes.

 Bavarian veal sausage style seitan sausages, I added a roasted mixture made from 1 garlic clove, 50g mashed smoked tofu (I cut off the brownish crust, as these are meant to be white and greenish spotted) , 1 tsp mustard,   lemon zest (about half a lemon), mixed this with my seitan dough, then added a chopped bundle of parsil, about 2 tsp salt, 1 tsp pepper.
Afterwards I rolled them into aluminium foil packages and steamed them for about 4 hours.
Usually Bavarian veal sausages are packed into a bowel, I did not want to use plastic for these so their aroma is very close to usually used flavors, but you will not be able to suck them out (yeah, Bavarians really do this...) Usually they are eaten with Bavarian sweet mustard and a glass of wheat beer. 





Okay, this photo should not be upside down, but I tried for several minutes and I cannot repair that. (If anyone could help me understanding why this uploadíng programme turns it upside down?)
The white thing is Radi, white reddish. It is cut spirally, so you can pull it like a garland. Salt well, so it will lose its sharpness.
Pretzels: 15 pieces
500g wheat flour
2tsp salt
1tsp sugar
250ml lukewarm water
40g fresh yeast
20g marge
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large-grained salt
soda lye (I got mine from a bakery, drugstores should be able to make some)

Prepare a dough from flour, salt, sugar, marge, yeast and water, the dough should not be too sticky nor too dry, it takes about 15 minutes kneading to get a nice plain dough. Put aside and wait for about 30 minutes (could take longer) until the dough doubled its size.
Then knead again, cut into 15 pieces (about the same size) and roll to a cord (about 30cm ~ 1ft), form pretzels (should look like the ones on the photo, sometimes the bones are even thinner).
Prepare a bowl with soda lye (don't forget to wear gloves), dunk the pretzels into this and put them on baking paper, spread salt on them, let them rest for 10 more minutes. Put into the oven for 15- 20 minutes (About 180° C). It helps a lot if you put a bowl with boiling water on the oven ground. They are done when they look crispy and brownish.


This is my mother's favorite: "Zwetschgendatschi", it is usually made in autumn.
And it is just so very simple:
Prepare a sweet yeast dough (I do not like it too sweet), allow dough to rise, cover with plum jam (spare the edges), put cut plums (damson plums are common in Bavaria) in layers, spread sugar on it. put in the oven (180°C ~ 15 minutes) -done.
I do not think anyone needs a real recipe for this, I never used one, just mixed all these ingredients together and it worked very well.
The cake is very flat, my cake base was about 1cm, make sure to offer vegan cream, too.




This is like the most popular Oktoberfest song. It means: Cheers to gemütlichkeit! In the end you are requested to chink glasses (full of beer, of course)

Okay - that's it.
If you wish to know about special recipes or flavors don't be shy to ask! I hope you like my food journey through Germany! Have a nice sunday!



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Sonntagsbrunch ist bei mir und meiner Nachbarin mittlerweile fast schon Tradition geworden (ich koche gerne, sie nicht so besonders, dafür habe ich eine willige Testperson).
Heute gab es - dem Thema kulinarische Reise durch Deutchland sei Dank - ein bayerisches Frühstück mit Weißwürsten, Brezen, Weizen, süßem Senf, Radi und Zwetschgendatschi.
Die Weißwürste aus Seitanteig sind mir hervorragend gelungen, allerdings hatte ich nichts als Darmersatz. Ich denke die "Rezepte" sind soweit verständlich, soweit vorhanden.
Die Seitanwürste fallen mir immer aus der Form, hat da jemand eine Idee, wie man die ein bischen schöner hinbekommt?
Ansonsten denke ich wissen meine deutschen Leser so ziemlich alles über bayerische Spezialitäten, falls doch nocht Fragen offen sein sollten - immer her damit. 

Wünsche allen einen schönen Restsonntag!


1 Kommentar:

  1. Juhuuu, ein Prosit der Gemütlichkeit ^_^ toll, wie du unsere Kultur den englischsprachigen Lesern vermittelst... und natürlich auch das Essen, muss ich unbedingt mal ausprobieren. Hab dich auch gleich mal meiner Blogroll hinzugefügt, ich freu mich, noch mehr von dir zu lesen :-)

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