Prost!

This past weekend we had our annual Oktoberfest party and, if the empty beer bottles are any indication, the party was a great success. Our guests brought their own beer and their own sausages, which we cooked for them in a big pot of sauerkraut and beer. We also served potato pancakes with sour cream and applesauce, Drew’s gorgeous red cabbage, a cheesy baked spaetzle, liptauer with German rye and wilted cucumbers. We offered a few different mustards for those who like to screw up sausage with it, and had two desserts: gingerbread and a pear kuchen (see picture above). The kuchen recipe came from Gourmet.