I’m not afraid to admit that I do a terrible job celebrating my food heritage. I always vow to celebrate Oktoberfest (which in Germany is celebrated the last week in September) but quite frankly, I’m not a huge beer drinker, and sausages and potatoes just don’t make the cut as my favorite foods.  So the years keep passing me by and no heritage is celebrated. Those summer brats don’t count –  they fall under Wisconsin heritage, not German. ;)

Oktoberfest was originally a celebration of Prince Ludwig and Princess Saxe-Hildburghausen’s wedding, where they organized a large horse race. The event was so much fun they decided to make it a yearly event.  As the years went on, the celebration grew and shifted to the beer tents and strong brews we think of today.  This year, 200 years after the first Oktoberfest, it was my turn to celebrate!

My search for German recipes was frustrating to say the least – potatoes, sausage and a ridiculous amount of cakes are exactly the reasons I haven’t celebrated in years. In fact I almost started to take it as a sign. But when I started to think about passing on my own food traditions, I think that my food heritage – however small it is in my life and kitchen- is something I’ll want to pass on to my children. So we ended up with beer-boiled (0bviously) sausage (Würstl) and some braised red cabbage.  Not quite the German meal that I had imagined, but one that tasted great and would have my ancestors proud. I hope.

Braised Red Cabbage 3-4 servings

  • 1/2 red cabbage
  • 1/2 yellow onion
  • 2 cloves garlic
  • 1 Tbsp olive oil
  • 1/4 cup apple cider vinegar
  • 1 Tbsp fennel seeds

Thinly slice red cabbage, onions and mince garlic.

Heat oil in large pan and add onions to pan. Cook, stirring occasionally for about 5 minutes, until golden brown.

Add cabbage, garlic vinegar and fennel to pan. Toss ingredients and cover.

Cook for about 10 minutes, then turn heat down to low. Cook for another 40 minutes, stirring every 10 minutes or so. Serve hot or at room temperature.

Just be sure to include a cold beer – it wouldn’t be an Oktoberfest celebration without it.

Don’t forget to vote for Project Food Blog Challenge #4!


heirloom tomato bloody marys

This may be my favorite tomato recipe to date. And that’s saying something when you consider recipes like simple summer pasta, moussaka, and grilled bruschetta. I went through a bloody mary phase, a few years back (clearly I’m in the wine phase now) and it was the only thing I drank for a some time.

Read more…


pom & blueberry cocktail

Sometimes life calls for cocktails. And when life calls for cocktails, I generally listen. Ok, who am I kidding,  I always listen. For some reason when Ryan at POM contacted me about sampling POM juice, the only thing I could think of was cocktails. Now, in my defense, I have used one bottle for straight

Read more…

4th of July Menu

Still need some menu ideas for 4th of July celebrations? Look no further! I’ve rounded up some of my favorite recipes along with others from the blog world! Appetizers: Guacamole with Basil & Shallots Roasted Vegetable Cheese Spread Cheese Filled Endeive Leaves from MommyRD Main: Chicken Satay with Coconut Peanut Sauce Grilled Pizzas from Fake

Read more…


entertaining: how to plan a cocktail party

By no means am I claiming to be an expert, but throwing and attending cocktail parties is one of my favorite things to do! I think it has a little to do with my love for hors d’oeuvres but it can also be easy to build a healthy meal with cocktail party fare, while enjoying

Read more…


blueberry & basil prosecco

Whats not to love when you can combine an herb that is anti-bacterial and a great source of Vitamin A, a fruit that is full of antioxidants, Vitamin C and fiber and some prosecco to top it all off? I’m really not sure. I love when cocktails can be construed as health drinks. Next up?

Read more…


an antioxidant cocktail

Ever since my friend Mercedes introduced me to Valdoro Prosecco a few weeks ago, I have been finding myself straying from the beloved red for the crisp, fresh bubbly.  Now don’t get me wrong, I would never leave red behind, but I know I will be enjoying some more prosecco on the up-coming summer nights.

Read more…