What's Up - Your guide to what's happening in Fayetteville, AR this week!
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october 4-10, 2020 What's up! 47 Create your own celebration with German favorites Oktoberfest fare try theserecipes Papa Drexler's Bavarian Pretzels Ingredients • 3 cups all-purpose flour, divided • 1 tablespoon active dry yeast • 1 teaspoon white sugar • 2 tablespoons butter, softened • 1 1/3 cups water • ¼ teaspoon salt • 3 tablespoons baking soda • 3 cups water • 2 tablespoons butter, melted • 1 tablespoon coarse sea salt, or to taste Directions 1. In a large bowl, stir together 1 cup of flour, yeast, sugar, 2 tablespoons of butter, and 1 1/3 cup water. Let this mixture stand until bubble begin to form, about 15 minutes. Stir in the salt and gradually stir in the remaining flour until dough can be picked up and kneaded on the counter. Knead until smooth and elastic, about 8 minutes, adding more flour if needed. 2. Divide the dough into 6 pieces and let them rest for a few minutes. Roll out one piece at a time into a rope about 15 inches long. Loop and twist into that cool pretzel shape. Set on a baking sheet while you roll out the remaining portions. 3. Preheat the oven to 450 degrees F. Bring the remaining 3 cups of water to a boil and add the baking soda. Remove from the heat. Dip pretzels into the water bath for about 45 seconds, flipping over about halfway through. Place the soaked pretzels on a greased baking sheet. Brush them with melted butter and sprinkle with coarse salt. 4. Bake in the preheated oven until golden brown, 8 to 10 minutes. Yield: 6 big pretzels. Beer Glazed Brats and Sauerkraut Ingredients • 1/8 teaspoon celery seeds • 1/8 teaspoon caraway seeds • 1 pound fresh bratwurst sausages • 1 (12 fluid ounce) can or bottle lager beer • 1 tablespoon light brown sugar • 2 teaspoons dry mustard powder • 1 teaspoon onion powder • 1/8 teaspoon ground black pepper • 1/8 teaspoon dried dill weed • 1 pound sauerkraut (preferably barrel-aged), drained Directions 1. Crush celery seeds and caraway seeds in a mortar and pestle until ground; set aside. 2. Place bratwursts into a large nonstick skillet over medium heat. Mix beer, brown sugar, dry mustard, onion powder, black pepper, dill weed, and crushed celery and caraway seeds in a bowl, stirring to dissolve brown sugar; pour over the brats. Bring to a boil and reduce heat to low; cover and simmer for 10 minutes. 3. Uncover and raise heat to medium; boil the sauce until it reduces to a thick, syrupy liquid, about 20 minutes. Tilt skillet to roll brats in the sticky sauce until thoroughly coated. Transfer sausage to a platter and keep warm. Cook and stir sauerkraut in the same skillet to mix in any leftover sauce, 5 to 8 minutes. Transfer sauerkraut to a serving platter and top with cooked bratwurst. German Spaetzle Dumplings Ingredients • 1 cup all-purpose flour • ¼ cup milk • 2 large eggs • ½ teaspoon ground nutmeg • 1 pinch freshly ground white pepper • ½ teaspoon salt • 1 gallon hot water • 2 tablespoons butter • 2 tablespoons chopped fresh parsley Directions 1. Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth. 2. Press dough through spaetzle maker, or a large holed sieve or metal grater. 3. Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well. 4. Saute cooked spaetzle in butter or margarine. Sprinkle chopped fresh parsley on top, and serve. Courtesy allrecipes.com