Cinderella pumpkins are a bright orange heirloom variety increasingly available at farmers’ markets. If not at hand, substitute pie pumpkins or switch it up with a squash such as butternut.
1 small Cinderella pumpkin (about 2 lb/1 kg)
1/4 cup (60 mL) brown sugar
1/2 cup (125 mL) butter
1 onion, diced
1 Granny Smith apple, diced
1 small celery root, diced
1 - 1 in (2 cm) piece fresh ginger, peeled and thinly sliced
6 cups (1.5 L) chicken stock
1/2 tsp (2 mL) whole cloves
1 cinnamon stick
1 tsp (5 mL) whole star anise
Fleur de sel
2 tsp (10 mL) sherry vinegar
1/4 cup (60 mL) reserved pumpkin seeds
1/4 cup (60 mL) grapeseed oil
1 tsp (5 mL) fleur de sel
1 cup (250 mL) hedgehog mushrooms, cut into quarters
1 Tbsp (15 mL) butter
Preheat oven to 375 F (190 C). Slice pumpkin into quarters, removing stem and seeds. Reserve seeds. Arrange pumpkin quarters on a baking tray, sprinkle on brown sugar, dot with 1/4 cup (60 mL) butter, and bake 45 minutes. Remove from oven, let cool slightly, and peel. Roughly dice and set aside with any juices from the baking pan.
Reduce oven temperature to 350 F (180 C). Toss reserved pumpkin seeds, oil, and salt in a bowl, spread out on a baking tray, and bake 15 minutes. Let cool.
Meanwhile, melt 1/4 cup (60 mL) butter in a pot over medium-high heat; add onion, apple, celery root, and ginger and sweat about 5 minutes. Add chicken stock, bring to boil, and reduce to simmer.
In a blender grind whole cloves, cinnamon stick, and star anise. Add 1 1/2 tsp (7 mL) of this spice mixture to vegetables, along with reserved baked pumpkin and juices.
Cook 5 minutes. Remove from heat and pur?in a blender. Season with salt and brown sugar to taste, adding more butter if needed to make a very smooth pur? Add sherry vinegar, strain soup through a fine strainer and keep warm.
In a separate pan sweat mushrooms in butter for 3 or 4 minutes over medium-high heat, being careful not to brown them.
To serve, whisk soup to give it a bubbly texture and pour it into 6 heated soup plates. Garnish each plate with pumpkin seeds and mushrooms and serve.
source: "Rustic Regionalism", alive #313, November 2008
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.
“Germans do potatoes in general very well,” says Canadian expat Chris Gilles, who now lives in Munich and has celebrated many an Oktoberfest there. “Knödel seem kind of rubbery. You don’t really think it’s potato when you first see it, but it’s tasty.” But he might be surprised to find that this alive -inspired version of Bavarian potato dumplings is made with a combination of potato and cauliflower, because as anyone who’s eaten cauliflower gnocchi knows, the low-carb vegetable is a great way to lighten up starch-heavy foods (and Biergarten menus). Happy Knödelfest! The original version of these snacks are so popular that it even gets its own food fest: Knödelfest, which happens in September in Austria, about a 1 1/2-hour drive from Munich. If alive threw a Knödelfest, these dumplings would definitely be on the menu, served simply as snacks with sliced radishes and fresh parsley or dill, or topped with butter, beer gravy, or mushroom sauce. The dumpling test You can test one dumpling by shaping it and then boiling it before shaping the rest. If the water is lower than a boil and it still falls apart, add more starch to the batter before shaping another ball and testing again.
This dark beer-marinated chicken uses the convection setting on your oven to create a crispy skinned bird. Convection cooking circulates air around the meat, crisping it like rotisserie without needing a spit or a lot of oil, similar to an air fryer (which you can also use!). If you don’t have a convection setting on your oven, you can simply bake the chicken for longer at the same temperatures as below, until a meat thermometer inserted in the thickest part of the thigh reads 165 F (74 C). You can use any dark beer, but our pick is, obviously, something German. Oktoberfest barbecue You can also grill the whole chicken on a barbecue—which makes for an impressive presentation and a gorgeously crispy bird—but it’s best to spatchcock it first (take out the backbone) so it cooks more evenly and quickly. Make it fast! If you don’t want to make an entire chicken—or if you want your dinner to cook faster—use this marinade (without stuffing the chicken cavity) on chicken breasts, thighs, or iron-rich chicken livers instead.
At Oktoberfest celebrations in Munich, there are always people walking around selling large pretzels, says Canadian expat Chris Gilles, who moved to the city in 2018. The large pieces of golden, twisted pretzel dough come topped with coarse salt for a savoury crunch with every bite. “They don’t come with any dipping sauce,” Gilles says, “but you could dip it in sauce if you had ordered something else”—say, the honey mustard or stone-ground mustard you might have with your bratwurst or sauerkraut balls. But don’t feel bad if you prefer to break from German tradition and dip them in caramel or tahini instead! There’s no need to flour a surface when rolling out your dough; the psyllium keeps it from sticking.