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Fall Oktoberfest Menu & Recipes from the Celtic Dinner

Enjoy this wonderful Marukan Oktoberfest menu this Fall developed by acclaimed Chef Austin Yancey from Elite Personal Chefs for the Celtic Dinner Event. The menu is listed first and features delicious recipes made with premium Marukan Rice Vinegar and Ponzu products followed by the recipes for each dish. Bon appetit!

OKTOBERFEST MENU

– Soup & Salad –

Roasted Potato & Smoked Ham Chowder

Vermont cheddar, green onions, sour cream

Winter Green Salad

Wilted kale, dried fruit, nuts and seeds

House vinaigrette and creamy “Ranch”

House Pickled Vegetables

Assortment of cucumbers, celery, cauliflower, peppers and garlic

 

– Vegetarian –

Roasted Fall Vegetables

Apples, carrots, shallots, squash, celery root, fresh thyme and butter

Traditional Cheese Dumplings

Brown butter and capers

 

– Main Items –

Assortment of Seasonal House Sausages

Traditional sauerkraut, house mustard, horseradish

Glazed Meatballs

Tomato gravy, warm pretzels, beer-cheese

Herb Roasted Chicken

Pan gravy

 

– Sweet –

Jon T’s Homemade Bread Pudding

Caramel sauce, berry jam and whipped cream

 

RECIPES:

Roasted Potato & Smoked Ham Chowder
Vermont cheddar, green onions, sour cream

Ingredients:
4 oz Butter
4 oz Flour
2 ea Potatoes (diced)
12 cloves Garlic (minced)
1 lb Smoked Ham (diced)
1 cup Green Onions (sliced thinly)
1 cup Sour Cream
3 cups Local Beer (your favorite)
1 cup Vermont Cheddar Cheese (grated)
3 cups Chicken Stock
2 cups Heavy Cream
1 cup Marukan Seasoned Gourmet Rice Vinegar
2 ea Granny Smith Apples (diced)
¼ cup Horseradish
¼ cup Black Pepper (ground)
To Taste Sea Salt

Directions:
1. Cook ham, garlic, potatoes, and green onions in butter on medium-high heat for 6-8 minutes until lightly browned.
2. Add flour and cook for 3-4 minutes to make roux.
3. Add beer, chicken stock, cream, and vinegar; bring to simmer.
4. Add apples, horseradish, cheese, sour cream, and pepper; simmer for 10 minutes.
*Adjust salt at the end to taste
**Adjust consistency by adding beer/stock to thin and cheese to thicken

 

Winter Green Salad
Wilted kale, dried fruit, nuts and seeds
House vinaigrette and creamy “Ranch”

Salad Ingredients:
2-3 bunches Kale (chopped coarsely)
2 cups Assorted Dried Berries
1 cup Toasted Walnuts
1 cup Toasted Sunflower Seeds
1 cup Fresh Radish (sliced thinly)
1 cup Fresh Celery (sliced thinly)

House Vinaigrette:
½ cup Marukan Yuzu Ponzu Premium Soy Dressing with Yuzu Citrus
1 ½ cups Olive Oil (your favorite)
¼ cup Dijon Mustard
5-6 cloves Garlic (chopped fine)
½ cup Onion (chopped fine)
¼ cup Parsley (chopped)
2 tbsp White Pepper (ground)
2 tsp Sea Salt
*Blend all ingredients, store refrigerated

“Ranch”:
1  cup Mayonnaise
½  cup Sour Cream
¼  cup Buttermilk
½ cup Marukan Genuine Brewed Rice Vinegar
2 tbsp Dijon Mustard
5-6 cloves Garlic (chopped fine)
½ cup Onion (chopped fine)
2 tbsp Black Pepper (ground)
2 tbsp Fresh Dill (chopped)
2 tbsp Fresh Parsley (chopped)
2 tsp Sea Salt
*Blend all ingredients, store refrigerated

Directions:
1. Bring salted water to boil, dip kale in boiling water for 30 seconds to soften. Submerge in ice water to cool, drain and pat dry.
2. Toss kale with remaining salad ingredients, serve with both dressing options on the side.

 

House Pickled Vegetables
Assortment of cucumbers, celery, cauliflower, peppers and garlic

Ingredients:
2-3 ea Cucumbers (sliced thinly)
1-2 ea Red Peppers (sliced thinly)
1-2 ea Yellow Peppers (sliced thinly)
1 head Cauliflower (cut into small florets)
1-2 ea Onions (sliced thinly)
12 cloves Garlic (minced finely)
¼ cup Ground Mustard
¼ cup White Pepper (ground)
1 tbsp Chili Flake
6 cups Marukan Seasoned Gourmet Rice Vinegar
2 cups Marukan Ponzu Premium Soy Dressing with Sudachi Citrus

Directions:
1. Combine all vegetables in large containers.
2. Bring vinegar to a simmer with spices.
3. Pour vinegar and ponzu over vegetables and allow to sit for 24 hours.

 

Roasted Fall Vegetables
Apples, carrots, shallots, squash, celery root, fresh thyme and butter

Ingredients:
2-3 ea Seasonal Apples (diced)
2-3 ea Carrots (diced)
12 ea Shallots (quartered)
24 cloves Garlic (peeled)
1-2 ea Seasonal Squash (peeled & diced)
1-2 ea Celery Root (peeled & diced)
½ cup Fresh Thyme Leaves
2 cups Butter
½ cup Marukan Ponzu Premium Soy Dressing with Sudachi Citrus
½ cup Marukan Yuzu Ponzu Premium Soy Dressing with Yuzu Citrus
To Taste Sea Salt
To Taste White Pepper (ground)

Directions:
1. Combine all vegetables with butter, thyme, salt, and pepper; roast at 425 degrees until soft and tender stirring occasionally.
2. Toss with both ponzus, adjust salt and pepper to taste.

 

Traditional Cheese Dumplings
Brown butter and capers

Ingredients:
1 lb Fresh Cheese Dumplings
1 cup Butter
12 cloves Garlic (minced)
1 ea Onion (minced)
1 cup Capers
1 cup Parsley (chopped fine)
½ cup Marukan Genuine Brewed Rice Vinegar
To Taste Sea Salt
To Taste White Pepper (ground)

Directions:
1. Cook butter on medium high heat until water is evaporated and butter turns brown.
2. Add garlic, onions and dumplings, cook on medium heat until browned.
3. Add capers, parsley, and vinegar, adjust salt and pepper to taste.

 

Assortment of Seasonal House Sausages
Traditional sauerkraut, house mustard and horseradish

Ingredients:
1 lb Fresh Sausage
1 cup Butter
2 cups Traditional Sauerkraut
¼ cup Dijon Mustard
¼ cup Fresh Horseradish
12 oz Beer
4 oz Marukan Genuine Brewed Rice Vinegar
½ cup Fresh Oregano
To Taste White Pepper
To Taste Sea Salt

Directions:
1. Saute sausages in butter until browned, remove and slice into desired size.
2. Add remaining ingredients along with sausage to pan, warm through. Adjust salt and pepper to taste.

 

Glazed Meatballs
Tomato gravy, warm pretzels and beer-cheese

Ingredients:
1 lb Ground Beef
1 lb Bacon
¼ cup Granulated Garlic
¼ cup Dried Onion
1 cup Toasted Garlic Bread (dried and pulverized)
2-3 ea Eggs
¼ cup Fresh Oregano
1 ½ cup Marukan Ponzu Premium Soy Dressing with Sudachi Citrus
2 lbs Tomatoes
10-12 ea Garlic (chopped)
1 ea Onion (diced)
2 ea Carrots (diced)
2 cups Beef Stock
¼ cup Parsley
5-6 ea Freshly Baked Salted Pretzels
½ cup Butter
¼ cup Flour
3 ea 12 oz Beers (your favorite)
½ cup Marukan Seasoned Gourmet Rice Vinegar
3 cups Vermont Cheddar Cheese

Directions:
1. Sauté bacon until crispy and fat has been rendered, reserve both fat and bacon bits, allow to cool.
2. Combine ground beef, reserved bacon fat, granulated garlic, dried onion, garlic breadcrumbs, eggs, ½ cup of soy ponzu, and fresh oregano; roll into meatballs.
3. Sauté meatballs on medium high heat, browning on all sides.
4. Remove meatballs and add bacon bits, onion, garlic, carrots, remaining soy ponzu, and tomatoes. Cook for 30 minutes on medium heat.
5. Add meatballs to tomato sauce, reduce heat to low and cook until desired consistency, add parsley and adjust salt to taste.
6. In a medium pot, heat butter until melted. Add flour and cook for 3-4 minutes to form roux. Add beer and cheese, cook for 3-4 minutes until cheese is melted and adjust consistency. Season with salt and pepper to taste
*Adjust consistency of beer cheese by adding beer/vinegar to thin and cheese to thicken.

 

Herb Roasted Chicken
Pan gravy

Ingredients:
8 ea Chicken Thighs
1 cup Butter
3 tbsp Garlic (minced finely)
1 cup Onions (chopped fine)
¼ cup Fresh Thyme Leaves (chopped)
¼ cup Fresh Parsley (chopped)
¼ cup Fresh Oregano (chopped)
4 cups Chicken Stock
¼ cup Marukan Seasoned Gourmet Rice Vinegar
To Taste Sea Salt
To Taste White Pepper

Directions:
1. Heat butter until water is evaporated and butter starts to brown.
2. Cook seasoned chicken in brown butter, skin side down, on medium high heat, basting with foaming butter until done; remove.
3. Add garlic and onions, cook until soft and translucent.
4. Add chicken stock and Marukan vinegar, reduce by half.
5. Add herbs and adjust seasoning by adding salt and pepper to taste.

 

Jon T’s Homemade Bread Pudding
Caramel sauce, berry jam and whipped cream

Ingredients:
1 loaf Brioche or Cinnamon Raisin Bread (your favorite)
2 cups Butter
1 qt Heavy Cream
8 ea Eggs (yolks only)
4 ea Whole Eggs
3 cups Sugar
1 cup Local Maple Syrup
½ cup Marukan Yuzu Ponzu Premium Soy Dressing with Yuzu Citrus
4 cups Fresh Seasonal Berries (your favorite)
1 cup Marukan Genuine Brewed Rice Vinegar
¼ cup Marukan Ponzu Premium Soy Dressing with Sudachi Citrus
3 tbsp Fall Brown Spices (your favorite)
¼ cup Fresh Mint Leaves (chopped)
2 tsp Sea Salt

Directions:
Pudding:
1. Cut bread into pieces and allow to dry in low oven for 2-3 hours.
2. Cook 1 cup of  butter on stove until water is evaporated and butter starts to brown
3. Pour browned butter, egg yolks, maple syrup, 2 tbsp brown spices, 1 tsp salt,  yuzu ponzu, and 2 cups cream over bread; toss to incorporate
4. Bake pudding at 425 degrees until knife inserted comes out clean
Caramel:
1. Combine 1 ½ cups of sugar and ponzu, cook on high until sugar caramelizes and turns dark brown, allow to cool slightly
2. Whisk in  ½ cup cream and ½ cup butter
Berries:
1. Combine berries, 1 cup sugar, 1 tsp salt, and Marukan Genuine Brewed Vinegar; cook until reduced by half
Mint Cream:
Combine 1 ½ cups cream with ½ cup sugar, 1 tbsp brown spices, and mint; whip until thick

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