While St Louis began as French settlement and is home to countless ethnic communities, the city retains its reputation as German. Thanks to the mid 19th century German migration, it’s estimated that over half of St Louis can claim German ancestry. With stats like this, it’s no surprise, Oktoberfest is big here. NO, make that huge.

Oktoberfest is not just a lovely way to celebrate German heritage but an event to spotlight German beer, wines and foods. It’s an event steeped in tradition that grew out of the 1810 wedding celebration for then Crown Prince Ludwig. By all accounts, it was one heck of a wedding reception. The following year the event was staged once again. This party was too good to stop after just one year. The second year an agricultural element to the festival was added, not to mention small beer stands that were set up to toast the occasion. By the late 1890s, those small stands were replaced by large tents and beer halls.

This year marks the 178th Munich Oktoberfest, which kicked off in Germany on September 17, officially ending October 3. Thankfully, German-Americans celebrate Oktoberfest throughout the entirety of October. Here in St Louis and the surrounding area, countless community fests and beer dinners are planned. All promise a variety of beers, including seasonal brew served with platefuls of German culinary classics.

Area Oktoberfest celebrations include Soulard Oktoberfest October 7 thru 9, featuring musicians from Germany. The Stable is combining Oktoberfest with a Halloween to create its Monsters of Beer Festival on October 15, which includes a German inspired appetizer buffet. Finally, 60 – 90 minutes west are the German Missouri villages of Hermann and Augusta. Every weekend in October, Hermann hosts activities at its wineries, the Hermannhof Festhalle and the Bier Garten while Augusta Missouri is famous for its weinstrasse (wine trail).

Most come out to enjoy the German beer and wine. I come to Oktoberfest celebrations for the food such as Potato Pancakes, Beef Rouladen, Red Cabbage and Strudel. I often host my own Oktoberfest dinner myself.

Wanting more than brats on the menu, I searched the web for more German recipes and found the National German Tourism Oktoberfest website, which offers countless recipes as Pork Roast with Beer Glaze. Check out the site for a complete directory of recipes as well as information on next years celebration (it’s never too early to book a room) by visiting www.oktoberfest.de/en or www.muenchen.de/int/en/events/oktoberfest.html.

Meanwhile, give the following recipes a try, which are compliments of German National Tourism. Each recipe is guaranteed to bring a Guten Appetit

Pork Roast with Beer Glaze

3 pounds boneless pork loin

salt and fresh ground pepper

2 cloves garlic, crushed

1 tablespoon clarified butter or oil

1 teaspoon caraway seed

1/4 teaspoon ground marjoram

2 yellow onions, peeled, halved and thinly sliced

1 12-ounce bottle lager beer

Preheat oven to 375 degrees. Pat meat with paper towels. Cut a crosshatch (diamond shape pattern) the fat side of the pork loin. Season pork with salt, pepper and the garlic. Heat the clarified butter in a large skillet and brown the meat on all sides. Place it fat side down in a roasting pan and pour the fat from the skillet plus 1 cup hot water over it. Sprinkle it with caraway and marjoram. Arrange the onions around the meat. Roast the meat for 1 hour and turn the fat side up. Increase the temperature to 425 degrees and cook for another 30 to 45 minutes, basting frequently with beer. Check for doneness with a meat thermometer, the meat is ready when the internal temperature reaches 165 degrees and the crust is browned and crunchy. Let the roast rest for 10 minutes before carving.

Deglaze the pan with the remaining beer and, if necessary, with 1/2 cup hot water or more. Strain the gravy into a small saucepan. Simmer to thicken and season with salt and pepper. Cut the meat into thin slices and serve the gravy separately.

Braised Spiced Red Cabbage and Apples

1 small red cabbage (2 pounds)

1 tablespoon honey

1 cup red wine vinegar

salt to taste

2 tablespoons clarified butter

2 shallots, peeled and finely minced

3 medium tart cooking apples, cored, peeled and cut into small chunks

1 bay leaf

freshly ground black pepper

1 medium yellow onion, peeled

3 white cloves

2 tablespoons red currant jelly

Remove the outer leaves of the cabbage and discard. Quarter and remove the core with a sharp knife. Wash the cabbage and shred it finely. Mix the honey, vinegar and salt in a large bowl. Toss the cabbage with the vinegar mixture and let stand for 1 hour so the cabbage can release its juice. Heat the clarified butter in a large saucepan and sauté the shallots until translucent. Add the apples and cook until they start to soften. Add the cabbage, bay leaf, pepper and 1 cup of cold water.

Stud the onion with the cloves and place it right in the middle of the cabbage. Cover and cook over low heat for 1 hour or until the cabbage is soft. Stir occasionally and check frequently for consistency, adding water if necessary. Stir in the jelly. Remove the onion and the bay leaf before serving.

Black Forest Cake

6 eggs

1 cup sugar

1 tablespoon vanilla

4 squares unsweetened chocolate, melted

1 cup sifted flour

Syrup

1/2 cup sugar

1/3 cup water

1 tablespoon Kirschwasser

Filling:

1 1/2 cups powdered sugar

1/3 cup unsalted butter

2 tablespoons Kirschwasser (or cherry extract)

Topping:

1 cup drained, canned pitted dark cherries

1 tablespoon powdered sugar

1 cup heavy cream, whipped

1 bar sweetened chocolate

Beat eggs, sugar and vanilla together until thick and fluffy, about 10 minutes. Alternatively fold chocolate and flour into the egg mixture, ending with flour. Pour the batter into 3 8-inch round cake pans that have been well greased and floured. Bake in a pre-heated 350 F oven 10 - 15 minutes, until cake tester inserted into center comes out clean. Cool cakes in pans for 5 minutes. Turn out on racks and cool completely. Make syrup by mixing together sugar and water and boiling for 5 minutes. When syrup has cooled, stir in Kirschwasser (or cherry extract). Using a fork prick the cake layers and spoon syrup over all 3 layers.

To make the butter cream filling, beat together sugar and butter and beat until light and fluffy, about 3-5 minutes. Fold into Kirschwasser (or cherry extract).

To assemble cake, place 1 layer on the cake place. Spread with butter cream filling. Using 3/4 cup cherries, which have been patted dry, drop cherries evenly over cream. Place second layer on top of first cake layer. Repeat. Place the final layer on top. Fold 2 tablespoons powdered sugar into shipped cream. Cover sides and top of cake with shipped cream. Decorate top of cake with remaining 1/2 cup of cherries.

To make chocolate curls: Shave chocolate bar, shave bar with vegetable peeler to create curls. Refrigerate curls until ready to use. Press remaining cherries on sides of cake and decorate with a few on top. Refrigerate until serving time. Garnish top with chocolate curls. Makes 8-12 servings.