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Entertaining in the Festival Spirit
Take a cue from the experts - Germans

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Dark Beer-Marinated Chicken
German Potato & Lentil Salad
Currant-Glazed Pork Tenderloin With Red Cabbage & Thyme Dumplings
Creamy Sauerkraut With Chives

(Family Features) - Imagine sitting back on a sunny day with a good beer, a delectable meal, some cheerful music and lots of friendly people surrounding you. It's that festival spirit for which Germany is so well-known, and now is the perfect time of year to capture it in your own backyard.

Though Germany is known best for the grandest of all festivals -- Oktoberfest -- it celebrates 10,000 other festivals throughout the country, throughout the year. These casual outdoor occasions are a time to enjoy life, socializing and celebrating with an easy, tasty menu.

Here in the United States, many high-quality German-imported foods and beverages are perfect for "festival-style" entertaining. In fact, many foods that Americans typically serve outdoors actually originated in Germany -- take for instance the hamburger, hot dog, bratwurst, sauerkraut, potato salad and numerous mustards and beers.

So, try these ├╝bertasty recipes in the festival spirit -- they showcase the country's Old World style in a fresh new light, and the German-imported ingredients are readily available.

A Taste of Germany

Visit www.germanfoods.org for a list of local and online retailers that carry imported German foods, such as

  • Curry ketchup, mustards, horseradish and vinegars
  • Beers, wines, mineral waters and juices
  • Red cabbage, sauerkraut, pickles and dumplings

Dark Beer-Marinated Chicken

  • 1/2 cup peanut oil
  • 1 teaspoon German mustard, preferably Düsseldorf-style
  • 1 cup dark German beer
  • 1/4 cup lemon juice
  • 4 cloves garlic, minced
  • 1 1/2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon minced fresh basil
  • 1 teaspoon fresh thyme leaves
  • 3 1/2 to 4 1/2 pounds chicken parts
  • Non-stick cooking spray

    1. Whisk together oil and mustard in bowl. Whisk in beer and lemon juice until mixture is smooth. Stir in garlic, salt, pepper, basil and thyme. Add chicken pieces and turn to coat well. Cover and refrigerate 2 to 12 hours.
    2. In charcoal grill, heat about 60 briquettes until covered with white ash. Meanwhile, drain chicken and discard marinade.
    3. Push hot briquettes to one side of grill, using tongs. Hold grill rack away from hot coals, and spray evenly with non stick cooking spray. Place rack on grill, and arrange chicken on coals side.
    4. Cook uncovered until skin is crisp, about 10 minutes, moving and turning as needed with clean tongs to prevent charring.
    5. Move chicken pieces to grill's cool side; cover and cook until meat is opaque throughout and juices run clear, about 10 to 15 minutes.

Serves 4
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German Potato & Lentil Salad

  • 1 pound boiling potatoes, peeled
  • 1/2 cup dry red lentils, picked over and rinsed
  • 1/4 cup chopped German pickled pearl onions
  • 1 German dill pickle, finely chopped
  • 2 tablespoons minced fresh parsley
  • 1/4 tablespoon olive oil
  • 1 tablespoon Bavarian beer vinegar
  • 1 tablespoon German mustard, preferably Bavarian-style
  • Salt and pepper to taste
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    1. Cover potatoes and lentils with water in saucepan. Bring to boil, then reduce heat and simmer uncovered until both are tender, about 25 minutes. Drain and cool.
    2. Cut potatoes into bite-sized pieces. Combine in large bowl with pearl onions, pickle and parsley. In another bowl, whisk together oil, vinegar, mustard and salt and pepper. Pour dressing over salad and toss. Adjust seasoning if necessary. Serve salad at room temperature or chilled.

Serves 4
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Currant-Glazed Pork Tenderloin With Red Cabbage & Thyme Dumplings

  • 1/3 cup plus 1 tablespoon German red or black currant jelly
  • 1 tablespoon Bavarian beer vinegar
  • 1 (2-pound) pork tenderloin
  • 1 tablespoon olive oil
  • Salt and pepper
  • 3 cups drained German pickled red cabbage
  • 1 (6.8-ounce) box Bavarian potato dumpling mix
  • 2 teaspoons fresh thyme leaves, plus sprigs to garnish

    1. Preheat oven to 425°F. In small bowl, combine 1/3 cup jelly and vinegar; set aside.
    2. Rub tenderloin with olive oil; season with salt and pepper. Place on rack in shallow roasting pan; roast 20 minutes. Spoon some jelly-vinegar glaze over tenderloin. Roast until meat thermometer inserted in center of tenderloin registers 160°F. Remove from oven; spoon with remaining glaze and cover with foil. Let stand 15 minutes before slicing.
    3. While pork is roasting, place cabbage in saucepan on low heat. Cover and cook, stirring occasionally, until hot throughout; stir in 1 tablespoon currant jelly.
    4. Also while pork is roasting, prepare dumplings according to package directions, stirring in thyme before cooking. To serve, slice tenderloin and arrange on platter. Top pork with red cabbage and garnish with fresh thyme sprigs. Serve dumplings in separate bowl.
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Serves 6

Creamy Sauerkraut With Chives

  • 1 teaspoon olive oil
  • 3 cups drained German sauerkraut
  • 1/2 cup crème fraîche, room temperature
  • 2 tablespoons minced chives

    1. Heat oil in saucepan. Add sauerkraut and stir. Turn heat to low and cover; cook until sauerkraut is hot throughout. Remove from heat, let cool slightly and stir in crème fraîche and chives. Serve.

Serves 6

SOURCE: German Agricultural Marketing Board

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