Sunday, October 2, 2016

Celebrating OktoberFest with #SundaySupper

Cricket, of Cricket's Confections is hosting this month's Sunday Supper with the theme of Oktoberfest.  According to the invitation, Oktoberfest is the longest running festival in held each year in Bavaria, Germany.  It runs from mid September through the first weekend in October so we made it just in time.

When I signed up to join in the fun and add a recipe I wrote that I would be making a Warsteiner Fondue.  I wrote that because Warsteiner is my favorite beer and, as the name shows, is brewed in Germany.  Then I went into the refrigerator to pull out a Warsteiner.  I found Corona, Bud, Bud Light, Summer Shandy....even a Red Stripe, but alas, no Warsteiner.

So I ran up to the nearest grocery store which is still 20 minutes away and, of course, they didn't have any Warsteiner.  What they did have was a Samuel Adams Octoberfest beer. This beer is described as hearty and smooth with a deep flavor and complexity.  I bought that since, if not brewed in Germany, was at least brewed in the Bavarian style.  All this to say that my recipe name is now changed to Octoberfest Fondue.

I love serving fondues and normally place them in my miniature crockpot....but of course it is packed away, along with my fondue pot and my individual crocks that I use for soup and was my next choice.  I cannot wait to get this move over and have all my "stuff" available again.

I just placed it in a regular bowl and served it up with a side of  Chicken Sausage, Sweet Peppers, HoneyCrisp Apples and Soft Pretzels. This was a prelude to a light dinner of Chicken Noodle Soup. We enjoyed it with a stein of Octoberfest beer and toasted our German son, Max, who had given us these gorgeous steins when he lived here as an exchange student.

Octoberfest Fondue

1 c. Belgian Style Beer
1 clove garlic, peeled and smashed
4 oz. gruyere cheese, shredded
4 oz. gouda cheese. shreddded
juice from 1/4 lemon
2 t. honey dijon mustard
2 cooked chicken sausages, cut into bite sized rounds
1 apple, sliced and tossed in apple cider
2 large soft pretzels, cut into bite size pieces
3 miniature sweet peppers, cut into quarters

Place beer and garlic into a small saucepan over med heat.  Bring to a gentle boil.  Remove garlic clove and reduce heat to simmer.  Stir in the cheese, a handful at a time, stirring after each addition until cheese is completely melted.  Stir in the lemon juice and honey dijon mustard.  Pour into a fondue pot and serve with sausages, apple, pretzels, sweet peppers and/or your favorite dippers. Print Recipe

Let's look at what the others brought to our Oktoberfest!

Appetizers (Vorspeisen)

Breakfast (Frühstück)

Condiments (Würze)

Dessert (Nachtisch)

Main Dish (Hauptgericht)

Side Dish (Beigabe)

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  1. This would definitely be terrific game day food! My crew would love this beer spiked fondue :)

  2. Sounds really yummy. I like the idea of fondue eating!

  3. Great way to improvise, at least the store had something that would work. It sounds delish!

  4. This is great! I, too, have German "sons" who stayed with us as exchange students - David and Johannes. My real son, Michael, got to complete the exchange by living in Germany! My husband's family emigrated from Germany in the early 1900's and we have been very proud of the heritage. Of course, we all love German beer! Danke für das Rezept für Fondue!

    1. You are more than welcome. I loved being an exchange parent and am always happy to hear of others who ha a great experience. Thanks for sharing Vickie.

  5. Ooh this is like a gourmet fondue! Can just imagine how anything dipped in it must taste! Definitely making this one!

  6. Sorry you couldn't find Warsteiner. This still looks incredible! So perfect for Autumn.

    1. The Octoberfest beer was good as well Tara, dark and bitter like the Warsteiner.


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