Oktoberfest photos and Dutch Oven recipes:

Here are a few photos from our Oktoberfest event, followed by a few of the entered Dutch Oven recipes.

First Place Winning Recipes by Will and Jen Ward
Stockton, UT

Recipe: Meat Cheese Bread with a Kick
oval Dutch oven
coals 30-35 top; 20 bottom
serves 12-14

Dough ingredients
3 1/2 to 4 1/2 cups flour
3/4 cup water
1 package of yeast
1 tablespoon wheat gluten
2 eggs slightly beaten
1/4 cup sugar
1 1/2 teaspoon salt
1/4 cup milk
1/4 cup butter
2 teaspoon Mrs. Dash

Filling ingredients
1 onion, chopped
3 cups of your favorite cheese
1 egg, beaten
3 to 5 jalapenos, seeded and de-veined then minced
4 to 6 slices of pepper jack cheese

Directions
In a bowl, mix the flour, wheat gluten, yeast and Mrs. Dash and set it aside. In
a small Dutch oven, place the water, butter and the milk. Heat until the butter
is melted. Remove it from the heat. Add the eggs to the milk mixture then
add it to the flour mixture and mix it by hand. Add the rest of the flour one
cup at a time until it forms a dough ball. Place the dough in a well-greased
Dutch oven and let double in size. Chop the onion and jalapeno and place them
in a bowl and set it aside. Chop the roast beef and set it aside. Once the
dough has risen, roll it out on a lightly floured surface until it reaches a
12-18 inch rectangle. Spread the mixture filling down the center. Every two
inches, make a horizontal cut on both sides of the filling. Begin braiding the
dough by folding the top row over the filling then fold the strips over each
other, left to right. Finish by tucking the last strip under the dough. Lift
the dough with both hands and place back into the dutch oven. Bake the bread
for 30-45 minutes or until golden brown all the way around. Garnish as
desired.

Recipe: Some Island Pie

10 inch aluminum Dutch oven
coals 9-11 bottom; 12-15 top
serves 6-8

Crust ingredients
4 cups flour
1 1/2 teaspoon salt
1/2 cup Crisco
1 1/2 cup lard
2 large eggs
6 tablespoon water
1 tablespoon orange extract

Filling ingredients
2 cups strawberries
1 1/2 cup kiwi
2 cups mango
1 cup sugar
2-3 tablespoons butter (optional)
1/2 -3/4 cup instant tapioca

Directions
Cut the flour, lard, salt and Crisco together with a pastry cutter. Mix the
remaining ingredients in a separate bowl, stir them together, and form a ball.
Divide them into two separate balls, set one aside. Let them rest for ten
minutes. Prepare the filling while the dough is resting. Roll one of the
doughs out to form a 14-inch circle. Place it in a lightly greased and parchment-lined Dutch oven. Make sure to press the dough up the sides of the dutch oven to secure it into place.

Filling ingredients
Place all of the diced fruit, zest and lime juice into a bowl and gently stir
to combine. Add the sugar and instant tapioca and gently mix together.
Pour the filling into the pie crust and dot it with the butter, if desired.
Take the second crust and roll it out to make a 14-inch circle. Cut the crust
into 1/2" strips to make a lattice top on the filling. Cover the Dutch oven
with a lid. Place the coals on the Dutch oven and cook the pie for 45-50 minutes
or until golden brown. Make sure to rotate the Dutch oven every 0-15
minutes to avoid hot spots. Once the pie is done, remove it from
the heat and let it rest for 20-30 minutes before trying to
remove it from the Dutch oven. When it cools, remove it from the Dutch oven
and place it on the lid and garnish as desired.

Recipe: Just Kick-en Roast

12-inch Dutch oven
coals 35-51
serves 8-10

Roast ingredients
crown roast or rib roast
bacon or foil to cover the top of the roast bone

Rub ingredients
2 tablespoons sea salt
1 cup brown sugar
1/2 cup sugar
1/4 - 1/2 teaspoon liquid smoke
1/4 cup mesquite seasoning
2 tablespoons granulated garlic
1/2 tablespoon Allspice

BBQ sauce
1 cup ketchup
1/2 cup water
1/4 cup Lea & Perrins
2 tablespoons Worcestershire sauce
2 tablespoons molasses
1/2 - 3/4 brown sugar
1/2 onion chopped
2 tablespoons chili powder

Directions
In a small bowl mix all the rub ingredients. Cover the bones with bacon or foil to prevent them from burning. Take the rub and really work it all over the roast and allow it to sit for at least 15 minutes. While the roast is resting, mix together the BBQ sauce in a small Dutch oven and let it simmer for 35-45 minutes in a well greased Dutch oven. Place the roast on a trivet. Add enough water to just cover the bottom of the Dutch oven. Cook the roast for 1 to 2 hours or until the proper internal temperature has been reached.
After the roast has been cooking for a least 30 minutes, start to baste the
roast with BBQ sauce until the roast is done. Serve with the remaining sauce.
Garnish as desired and serve.

 

Recipes by Alan & Vanessa Johnson
Heyburn, ID

Recipe: German Chocolate Cake (Dessert)
Two 12” Dutch ovens
8 coals top & bottom
30-35 minutes
20 servings

Cake ingredients
4 c. sugar
3 ½ c. flour
1 ½ c. cocoa
3 tsp. baking powder
3 tsp. baking soda
2 tsp. salt
4 eggs
2 egg whites
2 c. milk
1 c. vegetable oil
4 tsp. vanilla
2 c. hot water

Mix together sugar, flour, cocoa, baking powder, baking soda, salt. Then add milk, vegetable oil, vanilla and hot water. Beat eggs and egg whites until frothy and fold into your batter mixture.

Line Dutches with parchment paper and spray edges with Pam. Pour half of the batter into each Dutch oven. Cook for 30 to 35 minutes or until a tooth pick comes out clean. Slide knife around edges to loosen the cake from the Dutch. Flip cakes out onto lid and let cool.

While cakes are cooking, make frosting.
Frosting ingredients
1 1/3 c. sugar
1 1/3 c. milk
4 egg yolks
2/3 c. butter
Mix together and bring to a boil.
Then add
2 2/3 c. coconut
1 tsp. vanilla
½ c. chopped nuts (pecans)

Frost the top of one layer, add second layer and frost top and sides. Add halved pecans around bottom and top edge to garnish. Use slithers of dark chocolate on the top and three pecans in the center.

Recipe: Cinnamon Rolls (bread)
12” Dutch oven
8 coals top & bottom
1 ½ c. milk
1 c. margarine
2 T. Sugar
2 tsp. salt
2 beaten eggs
½ c. warm water (120 degrees)
½ T. sugar
2 T. yeast
5 c. sifted flour

In a bowl mix together warm water, sugar, yeast. Let sit for 10 minutes. Add eggs to yeast mixture and stir well. Then add 5 c. of sifted flour. Let rise until doubled. Drape it all out and mix in a little flour and roll.

Melt 1 ½ cubes of margarine. Pour over dough when cool & sprinkle cinnamon and sugar and Carmel sprinkle over top and roll up and cut. Smash rolls kind of flat and let rise 15 minutes. Line Dutch with parchment paper and place rolls in Dutch. Bake for 15 minutes. Flip out and let cool on rack. Frost and serve.

Frosting
Brown ½ cube of margarine, mix in 1 pkg. powder sugar, 1 tsp. vanilla, ½
can milk to thin and spread on rolls.

Recipe: Pork Tenderloin Stuffed with Roasted Bell Peppers, Mixed Herb Cheese, and Basil (Main Dish)

12” Dutch oven
8-coals top and bottom
Serves: 10 to 12

Ingredients
2 large yellow bell peppers, roasted
1 (3-ounce) package cream cheese with chives, at room temperature
1 (5.3-ounce) package basil and roasted garlic goat cheese or 6 ounces soft fresh herb-flavored cheese, at room temperature
16 large fresh basil leaves
1(3-pound) boneless pork loin
House Seasoning (recipe follows)
14 oil-packed sun-dried tomatoes, drained
8 bacon slices
2 tablespoons butter
olive oil
salt and pepper

Char the peppers over a gas flame or in the broiler, turning until blackened
on all sides. Place peppers in a paper bag for 10 minutes to loosen the
skins. Peel, seed, and stem the peppers. Cut lengthwise into strips. Set aside.
Stir the cream cheese and herb cheese in a small bowl until blended. Set aside.
Plunge the basil into hot water with tongs. Remove immediately, drain, and place into a bowl of ice water to blanch and shock.

Slice the pork open like a book and cover with plastic wrap. With a meat pounder or rolling pin, gently pound the veal to approximately a 10 by 12-inch rectangle of even thickness. Season with House Seasoning, as desired.
Overlap the basil leaves down the center forming a 2-inch wide strip. Cover with half of the pepper strips, skinned side up. Arrange the sun-dried tomatoes in 2 rows on top of the peppers.

Set aside 1/4 cup of the cheese mixture for the sauce. Spoon the remaining cheese mixture in an even log over the tomatoes. Arrange the remaining pepper strips, skinned side up, over the cheese. Arrange the basil leaves over the peppers.

Fold one long side of the pork over the filling. Roll up the pork jelly-roll style and secure by tying with string. Wrap the string lengthwise around the pork to secure ends. Cover.

Melt the butter and olive oil in a 12” Dutch. Season the pork with salt and pepper. Brown the pork on all sides, turning frequently, about 10 minutes. Remove the pan from heat. Drape the bacon over the pork and tuck in the ends.

Place the pork in the 12” Dutch. Cook until a thermometer inserted into the center of the meat (not the filling) registers 160 degrees F, about 55 minutes. Transfer to a work surface and let stand for 15 minutes.

House Seasoning
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Sauce
2 3/4 cups chicken broth
3 medium shallots, finely chopped
1/4 cup lemon juice
2 tablespoons capers
2 tablespoons chopped fresh parsley leaves
1/2 cup (1 stick) butter, cut into pieces, at room temperature
reserved cheese mixture
salt and pepper
Combine the broth and shallots in a heavy medium saucepan. Boil over high heat until the mixture is reduced to 1/2 cup, about 20 minutes.

 

For more information about these events,
contact Wes Nelson at 208.921.2080.