2 Unique’s Chef Kelly has the recipes to spice up your Oktoberfest party.

Potato Pancakes (Yield 20-24)

Ingredients

* 1 leek stalked washed and cut into fine pieces
* 3 Yukon Gold Potatoes, peeled and grated
* 1 Tb Fresh chopped herbs
* ½ tsp. Salt
* Pinch of Freshly Ground Pepper
* 1 Egg White

Method

1. Heat ¾ inch of canola or vegetable oil in shallow fry pan
2. Place grated onion in a fine sieve, and press out as much moisture as possible.
3. Combine onion and potatoes, chopped herbs, salt, pepper, and egg white in a medium bowl, and stir to combine.
4. Form pancakes by dropping about 1-tablespoon mixture on tray and flattening into disks into hot oil
5. Fry on both sides until golden
6. Remove from pan and drain on paper towel

Toppings
Top leek potato cakes with a dollop of horseradish cream and rest a tsp of trout/bacon mixture on top.

Smoked Trout with Bacon Horseradish Cream

Inrgredients:

* 4 oz flaked smoked trout
* 5 strips of bacon cooked & cut into small pieces
* ¼ cup of sour cream
* 1tsp white vinegar
* 2 Tb mayo
* 1 heaping Tb horseradish
* s&p

Method

1. Mix spices, mayo, vinegar, horseradish and chives, gently fold in bacon & smoked trout, top potato pancake with a dollop or let people assemble their own bar style

Apple Jack Chutney

Ingredients

* 1 cup chunky diced seasonal apples (green, Fugi, honey crisp are good)
* ½ cup brown sugar
* 1 tsp cinnamon
* ½ tsp ginger
* Juice of one lemon
* ¼ cup jack Daniels whiskey (optional) Or apple cider
* 1 Tb Whole unsalted butter

Method

1. Sauté apples in butter, deglaze with whiskey or cider, reduce heat to medium low add remaining ingredients and simmer until soft about 10 minutes (if apples seem to be drying up, cover with lid for a bit.

Chive Sour Cream

Ingredients

* ½ cup sour cream
* 1 Tb fine chopped chives

2-U Guinness & Stilton Fondue

Ingredients:

*2 oz butter

*2 oz flour

* 6 oz milk
* 4 oz Guinness
* 4oz grated Stilton
* 1 teaspoon mayonnaise
* 1 clove garlic, crushed or chopped
* Sea Salt to taste
* Pinch cayenne pepper

Melt the butter over low to medium heat and then stir in the flour, cook, stirring for afew minutes and then slowly add the milk. When milk is incorporated, gradually add Guinness. Continue stirring until boiling and you have a thick sauce. Gradually stir in the grated Stilton then add the rest of the ingredients and mix thoroughly. Serve with crusty farm house style dipping breads, crackers and veggie sticks Note: The trick to this recipe is that all the ingredients need to be added and melted slowly together.

Authentic German Sausage with Sauerkraut and German Potato Salad

Serves 6 to 8 Try this traditional Bavarian recipe for your Oktoberfest celebration with plenty of dark rye bread and your favorite German Beer!

Ingredients:

* 2 pounds Yukon gold or yellow potatoes
* 1/2 pound nitrite/nitrate-free bacon
* 1 large white onion
* diced 1/3 cup safflower or canola oil
* 3 tablespoons whole grain mustard plus additional for table
* 6 tablespoons apple cider vinegar or to taste
* 1 bunch green onions, chopped
* 2 tablespoons chopped fresh parsley
* Sea salt and freshly ground black pepper
* 2 (1-pound) packages
* The Original Brat Hans Authentic German Sausages
* 4-6 cups sauerkraut Method

Boil potatoes (with or without peels) in salted water 15 to 20 minutes. Don’t let them get too soft–a fork should go in but the potatoes should not fall apart. Fry bacon and crumble into small pieces. Drain off all but 2 tablespoons of the fat. Cook white onion in the bacon fat until lightly brown. Thickly slice the slightly cooled potatoes. In a large bowl, combine bacon, white onion, oil, mustard and vinegar. Gently toss in potatoes and green onions. Season with parsley, salt and pepper. Heat sausages and sauerkraut according to package directions and serve with potato salad and extra mustard.