Recipes

Oktoberfest Obatzda with Claire Robinson

This isn't your traditional Oktoberfest Obatzda. “How to MEAT” is back with Claire Robinson for a special Oktoberfest set of episodes. Recipe for Schaller & Weber Courtesy of Claire Robinson, 2017

Oktoberfest Obatzda with Claire Robinson

This isn't your traditional Oktoberfest Obatzda. “How to MEAT” is back with Claire Robinson for a special Oktoberfest set of episodes.
 
 
Ingredients

3/4 cup quark cheese
3 tablespoons butter, room temperature
1/2 lb. semi-soft beer cheese, grated
1/4 cup Schaller & Weber pate with onions
1/2 teaspoon sweet or spicy Hungarian Paprika, or to taste
Smoked salt or kosher salt, to taste
1/2 teaspoon sweet or spicy Hungarian Paprika, or to taste
1 tablespoon Schaller & Weber Bavarian sweet & spicy mustard
2 tablespoons fresh flat leaf parsley, washed dried and chopped
Schaller & Weber cheddar brats
Soft pretzels (giant, buns, rolls or bites)
Directions

In a medium mixing bowl, add quark and butter and blend with fork or hand mixer.
Mix in grated beer cheese, pate, paprika and salt, until well blended. Fold in parsley and set aside.

Cook cheddar brats according to package directions. In the meantime (if serving as appetizer bites) slice pretzel bread into 1/4 inch slices (on a bias if small or more surface area is desired). Once brats are cooked or warmed through, cut them in 1/4 inch thin slices on a bias.

Assemble the appetizer bites by, coating one side of each slice of pretzel in the obatzda cheese blend. Top each cheese coated slice of pretzels bread with a slice of cheddar brat, and finish with a garnish of parsley. Or, serve family style on a platter with cooked cheddar brats, giant soft pretzels, and the obatzda in a bowl, garnished with paprika and parsley.

EAT & ENJOY!!!

Yield: 6-8 servings

ADDITIONAL TIPS:
This spread will get better as it sits! Cover with plastic wrap and allow flavors to meld in the refrigerator. Spread is best eaten within a day. Try rye, pumpernickel or even fresh radishes (one of my faves) with this spread!
If you do not have or find a soft beer cheese, try a neufchâtel (low fat cream cheese,) camembert, or brie, and add a splash of your favorite flavorful beer. Chives, curly parsley, or even tarragon are great alternatives for the herb in this spread.
Classically, toasted caraway seeds or ground caraway seeds are added… so if you love them or have them, try adding a pinch!
If you do not find quark, try cottage cheese, ricotta, farmer cheese, skyr or any soft cheese make for great alternatives to the quark.
Room temperature everything will help with the blending. For a super smooth spread, used a hand mixer or food processor, but there are no rules to the consistency - it’s the chef’s desired choice!
Products featured in this recipe:

Ingredients

3/4 cup quark cheese
3 tablespoons butter, room temperature
1/2 lb. semi-soft beer cheese, grated
1/4 cup Schaller & Weber pate with onions
1/2 teaspoon sweet or spicy Hungarian Paprika, or to taste
Smoked salt or kosher salt, to taste
1/2 teaspoon sweet or spicy Hungarian Paprika, or to taste
1 tablespoon Schaller & Weber Bavarian sweet & spicy mustard
2 tablespoons fresh flat leaf parsley, washed dried and chopped
Schaller & Weber cheddar brats
Soft pretzels (giant, buns, rolls or bites)
Directions

In a medium mixing bowl, add quark and butter and blend with fork or hand mixer.
Mix in grated beer cheese, pate, paprika and salt, until well blended. Fold in parsley and set aside.

Cook cheddar brats according to package directions. In the meantime (if serving as appetizer bites) slice pretzel bread into 1/4 inch slices (on a bias if small or more surface area is desired). Once brats are cooked or warmed through, cut them in 1/4 inch thin slices on a bias.

Assemble the appetizer bites by, coating one side of each slice of pretzel in the obatzda cheese blend. Top each cheese coated slice of pretzels bread with a slice of cheddar brat, and finish with a garnish of parsley. Or, serve family style on a platter with cooked cheddar brats, giant soft pretzels, and the obatzda in a bowl, garnished with paprika and parsley.

EAT & ENJOY!!!

Yield: 6-8 servings

ADDITIONAL TIPS:
This spread will get better as it sits! Cover with plastic wrap and allow flavors to meld in the refrigerator. Spread is best eaten within a day. Try rye, pumpernickel or even fresh radishes (one of my faves) with this spread!
If you do not have or find a soft beer cheese, try a neufchâtel (low fat cream cheese,) camembert, or brie, and add a splash of your favorite flavorful beer. Chives, curly parsley, or even tarragon are great alternatives for the herb in this spread.
Classically, toasted caraway seeds or ground caraway seeds are added… so if you love them or have them, try adding a pinch!
If you do not find quark, try cottage cheese, ricotta, farmer cheese, skyr or any soft cheese make for great alternatives to the quark.
Room temperature everything will help with the blending. For a super smooth spread, used a hand mixer or food processor, but there are no rules to the consistency - it’s the chef’s desired choice!
Products featured in this recipe: