Sunday, May 1, 2022

Written by: Christine May 1, 2022

I don't know about you, but if you start your tour around the world in Canada, by the time you hit Germany, you need carbs, and a light beer. Luckily, Germany provides with pretzels, chips and Schofferhofer hefeweizen grapefruit! We were longing for a World tour and decided to recreate our favs from the German Pavilion. Don't skip the chips or the caramel butter bars!

The Menu

Schofferhofer Hefeweizen Grapefruit (check out where to find near you)

German pretzels (recipe from Food & Wine)

Paprika potato chips (see below)

Bratwurst with sauerkraut and spicy mustard

Karamell-kuche Butter Bars (recipe from Disney Food Blog)

Paprika potato chips (serves 4)

These were the stars of the show, so smokey and salty and paired perfect with the beer!

*Special equipment: mandolin, candy thermometer

Ingredients:

5-6 Medium sized Russet Potatoes

Neutral oil for frying (such as canola)

2 TBSP salt

2 TBSP smoked paprika

Clean and peel your potatoes
Ready an ice bath in a large bowl
Use the 1mm setting on your mandolin and the safety holder to finely cut your potatoes and immediately place in the ice bath. Let sit for 4 minutes.
Remove potatoes to paper towel lined surface to thoroughly absorb the liquid and dry the potatoes. Cover with paper towels
Place your candy thermometer secured with the clip to your dutch oven. Fill your pot with oil leaving a few inches of space. Heat your oil to 300 degrees.
Prepare a paper towel lined rack and sheet pan for fried chips.
Fry about 1/5 of the chips for a few minutes until they reach the desired color.
Remove to the lined tray using a slotted spoon or spider
Fry in batches, being careful not to over crowd the pot and bring oil back up to temperature between batches
Immediately salt your chips to your liking and sprinkle paprika on. Shake tray to drain excess oil.
Enjoy! (keeps well in a zip lock bag)

Let us know if you recreate your favorite pavilion's fare and in the meantime Prost!