Grazing with Gary: It's time for the Octoberfest menu

Just home from the PlacerGrown Farm and Barn tour, and I have to say what a fun day it was. Did not get to all the farms, but it was great seeing what we did. We are so lucky to live here in Placer County with so many farms willing to share. This week, it is time for our annual Octoberfest recipes. If you remember my favorite restaurant Auburn use to have was Latitudes, and they had the best Octoberfest menu. The first recipe is for German cheese dip, served with pretzels pieces. Second, I have found a quick way to make Sauerbraten. This recipe uses the pressure cooker and needs just a few hours. The real recipe takes 10 days. Last, go ahead and try the Octoberfest casserole. This is a party in one pan. Happy Cooking!!! Obatzda (German cheese dip) Ingredients 2 rounds (8 ounces each) Camembert cheese, rind on, sliced1 package (8 ounces) cream cheese, softened1 medium onion, finely chopped1 teaspoon paprika1/2 teaspoon caraway seeds1/4 teaspoon salt1/8 teaspoon pepper Directions 1. In a small bowl, mash Camembert cheese with a fork to desired consistency. Beat in cream cheese, onion and seasonings. If desired, sprinkle with additional caraway seeds. Sauerbraten in the pressure cooker Ingredients 4 whole cloves4 whole peppercorns1 bay leaf1/2 cup water1/2 cup white vinegar2 teaspoons sugar1/2 teaspoon saltDash ground ginger1 pound boneless beef top round steak, cut into 1-inch cubes3 medium carrots, cut into 1/2-inch slices2 celery ribs, cut into 1/2-inch slices1 small onion, chopped1/3 cup crushed gingersnapsHot cooked egg noodlesOptional: Chopped fresh parsley and coarsely ground pepper Directions 1. Place cloves, peppercorns and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. In a large bowl, combine the water, vinegar, sugar, salt and ginger. Add beef and spice bag; let stand at room temperature for 30 minutes. 2. Transfer all to a 6-qt. electric pressure cooker. Add carrots, celery and onion. Lock the lid and close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Quick-release pressure. Select sauté setting and adjust for medium heat; bring liquid to a boil. Discard the spice bag. Stir in gingersnaps; cook and stir until thickened, about 3 minutes. Serve with egg noodles. If desired, top with parsley and pepper. Octoberfest Casserole Ingredients 2 cans (10 1/2 ounces each) condensed cheddar cheese soup, undiluted1 cup beer or chicken broth1 cup sour cream1 package (32 ounces) frozen cubed hash brown potatoes, thawed1 can (14 ounces) sauerkraut, rinsed and well drained2 cups shredded cheddar cheese1 package (14 ounces) fully cooked bratwurst links, chopped2 cups pretzel pieces Directions 1. Preheat oven to 350°. In a large bowl, whisk soup, beer and sour cream until combined. Stir in potatoes, sauerkraut, cheese and chopped bratwurst. Transfer to a greased 13x9-in. baking dish. Cover and bake for 45 minutes. 2. Uncover; bake 30 minutes. Top with pretzel pieces. Bake until bubbly and heated through, 12-15 minutes longer. Let stand 10 minutes before serving.