Welcome travelers and food lovers to this week’s blog. It’s a rocking Oktoberfest. We have been very busy towards the end of this year so some of our blogs you will notice a week gap here and there. We are gearing up to finalize the Foodie Pet book which has been a blast but taking up more of our time due to our high standards in our product. That being said, let’s rock this Oktoberfest.
Our own Traveling Foody’s David Dewey, will be experiencing some amazing American Oktoberfest parties in Leavenworth, Washington. Although not as big as Munich and other cities throughout America, Leavenworth does not disappoint with its beautiful Bavarian style village and surrounding mountains. In America, the larger festivals are held in various areas of Ohio, Wisconsin and Minnesota. The largest festival in the world is held in Munich, Germany.
What is the true story behind Oktoberfest? Well, Oktoberfest is a 16 day festival also known to the locals in Munich as “die Wiesn” – named after the fairgrounds in where it is held in the Bavarian city of Theresienwiese. It all started back on October 12th 1810, when Crown Price Ludwig – later to become King Ludwig I – was to marry Princess Therese Charlotte Luise of Saxony-Hildburghausen. The people of Munich were all invited to the festivities which were held in the fields by the city gates. The fields were then named after the Princes and have kept their name ever since. The festival was later moved into September to allow for better weather conditions.
Only the beer conforming to Reineitsgebot standards (Purity laws), can be served at Oktoberfest. The beer is required to be brewed within Munich’s city limits and the breweries that can produce must do so under particular criteria. We salute the following breweries for making world class biers:
Some fun facts and tips for you:
- The marquees get very crowded. You need to purchase vouchers in advance in order to get a place to eat and drink.
- Over 6.6 million liters of beer is consumed.
- Be sure to book your hotel room 1 year in advance.
- Food in the marquees is more expensive than the stands in other parts of the park.
- Landlords are able to charge their guests for using their toilets.
Today we leave you with one of our favorite German treats: Kartoffelknödeln This recipe and others can be found purchasing at http://www.amazon.com/Damien-T.-De-Witte/e/B0080YZEU4 both in hard copy and Kindle format.
Kartoffelknödeln (Potato Dumplings)
Makes 2 dozen
- 8 medium potatoes
- 3 egg yolks, beaten
- 3 Tablespoons cornstarch
- 1 cup bread crumbs
- ½ teaspoon pepper
- 1½ teaspoons salt
Peel the potatoes. Place them into a large pot and fill the pot with enough water to cover them.
Bring the water to a boil, lower the heat, and simmer until the potatoes are soft (about 20–30 minutes). Drain the potatoes well in a colander, place them in a bowl, and mash them, using a hand mixer or potato masher. Add the egg yolks, cornstarch, breadcrumbs, salt and pepper.
Rinse out the pot and refill it with water and heat to boiling. While the water is heating, shape the potato mixture into golf-ball sized dumplings. Roll the dumplings in flour and drop immediately into boiling water for 15 to 20 minutes. Serve with butter and salt.
-Damien – The Traveling Foody