Food & Drink

Recipes of the Week: Chef Megan Coombes’ Obatzda and Fondue

Pioneer Square's Altstadt is cooking up Oktoberfest favorites through Halloween

By Compiled by Lauren Mang September 20, 2016

If fall has you dreaming of full beer steins and oompah bands, you’re in luck: Seattle hosts ample Oktoberfest celebrations all through September and into the witching month of October. (Peruse a list of said events here.)
 
One such restaurant getting into the Bavarian spirit is Pioneer Square’s Altstadt, thanks to Megan Coombes—the German beer hall and eatery’s whiz of an executive chef—who’s crafted menu items based on her experiences in Germany. Below, find Coombes’ recipe for Obatzda, a cheesy creation meant for spreading onto a fresh slice of pumpernickel, and her Oktoberfest fondue. Make them at home, or cruise to Altstadt now through the end of October to get your fest on.
 
Recipe for Obatzda:

2T butter, softened

5 oz camembert (we use Mt Townsend Cirrus)

5 oz cream cheese, softened

.5 t garlic powder

.5 t cumin, ground

.5 t caraway, ground

2 t  hungarian paprika

1 t salt

.5 t pepper

Combine all ingredients in the bowl of a stand mixer. Combine on medium speed until smooth. Serve room temp with sliced red onion and parsley garnish on brezeln or pumpernickel bread.

 
Recipe for Fondue:
3 T butter
1 1/2 oz all purpose flour
1/4 c white wine
12 oz Oktoberfest beer (Märzen, amber lager- I prefer a more fruit forward beer such as Alpine or Licher)
3 c heavy cream
3/4 t nutmeg
4 oz swiss cheese (Appenzeller is best, but emmentaler works well, too)
1 T salt (may need more to taste)
1 T apple cider vinegar
 

Melt the butter in a heavy bottomed pot over medium heat. Add the flour and whisk to make a roux. Cook roux a few minutes to light brown. Add wine and whisk thoroughly. Add beer and whisk thoroughly. Add half the cream while whisking. Add remaining cream, nutmeg, cheese, salt and vinegar, whisking to combine.  Allow to cook over medium low heat to melt cheese and combine flavors, stirring occasionally. Increase heat and bring to a boil. Serve hot with brezeln, apples and/or rye bread.
 

 

Follow Us

Renewal at the Farm Table

Renewal at the Farm Table

Enjoy spring's bounty at these Pacific Northwest farm-to-table restaurants

In the Pacific Northwest, spring brings the early beginnings of new life. It is a fleeting yet fruitful season as the long, damp winters of the Northwest slowly warm up and dry out, yet embody the misty, lush terrain characteristic of the region. Greens begin to grow, halibut and salmon return to the rivers, lamb

Up-N-Down For In-N-Out?

Up-N-Down For In-N-Out?

Would you drive to Ridgefield for this exalted burger?

I was at my favorite burger spot last weekend (more on that later) when the subject of In-N-Out Burger inevitably came up. You’re a rock-residing recluse if you haven’t heard that the ridiculously popular burger joint is considering opening its first location in Washington state.

‘The Lunchbox’

‘The Lunchbox’

Luke Kolpin brings a sense of experimentation and whimsy to his work at Cedar + Elm

Would you try salted caramel ice cream with hints of mushroom? How about pumpkin with a drizzle of seaweed oil? Chef Luke Kolpin, head chef at Cedar + Elm, located within The Lodge at St. Edward State Park in Kenmore, hopes you’ll give some unexpected flavor combos a try. Photo courtesy of The Lodge at

Seattle Restaurant Week Starts Sunday

Seattle Restaurant Week Starts Sunday

Get some great deals while supporting favorite establishments

For two weeks, you can eat your heart out in Seattle and surrounding neighborhoods during Seattle Restaurant Week. From April 14-27, prepare for exclusive, budget-friendly menus at over 200 restaurants throughout the city.