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 Iron Hill is planning it's Oktoberfest celebration this year and was nice enough to share their recipes! For those in the area check the event out in person, but for those who can't make it scroll down for their recipes so you can recreate this feast at home.
WILMINGTON, DE – This autumn, ever-popular beer and dining destination Iron Hill Brewery & Restaurant is offering guests a hearty, two-course Oktoberfest Menu at all seven of its award-winning locations. This special meal will be available from September 15 until October 31, and costs $19.95. Each course pairs with one of Iron Hill’s handcrafted beers, available in 10 oz. draughts for $2.50 each.
“For brewers, Oktoberfest is one of the highlights of our year, an age-old tradition that began in Germany and is now one of the most exciting beer events in the world,” says Director of Brewing Operations Mark Edelson. “We love all aspects of beer culture, and this is such a natural way to celebrate by combining our two favorite things: great food and great beer.”
The first course of the Oktoberfest Menu is a Grilled Sausage Platter, with bratwurst, knockwurst, braised lentils, watercress and a stone-ground mustard drizzle. Iron Hill suggests their Vienna Red Lager, an amber Austrian lager with bread-y malt aroma and flavor and a crisp, clean finish as an ideal complement to the flavorful sausages. The entrée is a Pan Roasted Pork Tenderloin, with Yukon gold smashed potatoes, beer braised cabbage, house-made apple sauce and gingersnap gravy, paired with Oktoberfest, a seasonal, full-bodied amber lager with firm malt flavor, balanced with mild bitterness and a clean, dry finish.
Iron Hill Brewery & Restaurant has seven locations, in Newark, DE; Wilmington, DE; Media, PA; West Chester, PA; North Wales, PA; Phoenixville, PA and Lancaster, PA. All seven locations are open seven days a week for lunch and dinner. For more information about Iron Hill, or to make a reservation at any of their locations, please visit their website at www.ironhillbrewery.com .
Read on for recipes
Oktoberfest Pan Roasted Pork Tenderloin with Yukon Gold Smashed Potatoes, Beer-Braised Red Cabbage, House-Made Apple Sauce and Gingersnap Gravy Serves 6 Pork Tenderloin 3 – 10 oz. pork tenderloins 1. Season pork tenderloin with salt and pepper on all sides. 2. Add canola oil to a hot sauté pan and add the pork tenderloin and allow it to brown on one side for about 2 minutes. 3. Flip over and place pan into a preheated 350 F oven for approximately 10 minutes until the pork is done and has reached an internal temperature of 165 F.
Applesauce | | Ingredients: | | 6 ea ¼ c 2 ea 1 ea 1 pinch 1 ea 1 Pint | Granny smith apples, cored and chopped skin on Apple cider vinegar Whole cloves Cinnamon stick Salt Bay leaf Apple cider | | Directions: 1. Put all ingredients in a saucepan. 2. Cover and simmer until apples are tender. 3. Remove the cinnamon stick and bay leaf. 4. Puree ingredients with hand blender. 5. Strain through a china cap and add diced apples and cool. | Ale braised red cabbage | | Ingredients: | | 1 oz ½ ea 2 heads 1 oz 4 oz 1 oz To taste | Butter Spanish onions red cabbage Sugar Pale ale Cider vinegar Salt and pepper mix | | Directions: 1. Shred red cabbage and put aside.2. In large sauce pan, saute onions in butter then add remaining ingredients. 3. Bring to a boil, then reduce to a slow simmer and cook until cabbage is very tender. Check seasoning. | Gingersnap Gravy | | Ingredients: | | 1 Tbl 4 oz 1 oz 1 oz 12 oz 2 oz 16 oz ½ tsp ½ tsp pinch ½ tsp 2 ea ½ tsp 1 ea 4 oz To taste | Canola or Vegetable oil Chopped onion Chopped celery Chopped garlic Red wine Red wine vinegar Chicken stock Salt Sugar Nutmeg ground Mustard seeds (whole) Whole cloves Whole black pepper Bay leaf Ground gingersnap cookies Salt & Pepper | | Directions: 1. In a hot pan, caramelize the onions, celery and garlic in oil. 2. Add red wine, vinegar, chicken stock and all other ingredients other than the gingersnaps which will be added last to thicken and reduce by half. 3. Strain through fine mesh strainer and thicken with ground gingersnaps. 4. Simmer for 10 minutes and check for salt and pepper. | Yukon Gold Buttery Smashed Potatoes | | Ingredients: | | 3 lbs ¼ lb 1 C To taste | Yukon gold potatoes Whole butter Heavy cream Salt & Pepper | | Directions: 1. Cut potatoes into quarters (do not peel) and boil in salted water. 2. Strain potatoes and add back into pan. 3. Place butter and heavy cream into sauce pan and heat until butter is just melted. 4. Add to pan and mash with potato masher. 5. Season with salt and pepper. | | | | | | | Plating Directions: Place smashed potatoes onto center of plate - Slice pork loin and place around the front of the potatoes - Top pork with gingersnap gravy - Place braised red cabbage and applesauce onto back of plate.
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