Biergarten food at its best – 2 ways to make Obatzter

Obatzter

 

I’m a grown-up since Tuesday. Maybe more in a Pippi Longstocking way, but still: I am finally thirty and thus proud member in the club of the big kids. What a sublime feeling!

By all means, this big event had to be celebrated as well, first of all with my sweetheart and on the weekend with the whole gang. We had a couple of nice drinks such as delicious wine, a few beers and one or two cocktails. I haven’t been in the mood for cooking (yes, food bloggers are lazy as well), but I thought it would be useful to give my lovelies something to snack. After thinking back and forth, I decided to go with some veggies, crackers and four German spreads: a herb sour cream with French radish, an Eibäppchen (Ei is German for egg and “bappen” is the Lower Franconian word for “sticking”), Spundekäs’ and, last but not least, Obatzter.

 

Obatzter

 

Especially the latter I wanted to do due to the beginning of spring, to develop some biergarten atmosphere into our home. I would have loved to inviting everyone into such and spend a few pleasant hours there. Is there anything better than cycling to a biergarden with you friends, sitting down on a Biergarnitur (that special kind of furniture) and feeling the gravel under your pale, still wintery feet for the first time? I doubt it! It gets even better when a grumpy waiter brings you some Obatzter and a nice glass of beer or a Schoppen (pint) of wine. In such moments my little world is just fine.

 

Obatzter

 

Anyway, even without cycling, Biergarnitur and gravel we had a blast on my birthday party, which just might have been caused by the tasty Obatzter and the delicious grape and barley juices. It really was a great, biergarten-relaxed celebration.

Cheerful and still in a celebratory mood, I would like to present you something for my special birthday as well. That’s why I’ve prepared TWO Obatzter versions today that will bring a bit of biergarten feeling to your home: Version Number 1 is a Lower Franconian Obatzter with wine cheese * and Version Number 2 is a more modern Obatzter with walnut instead of classic butter. Lassd’s euch schmegge! **

 

Obatzter

 

* We are not called Wine-Franconia for nothing

** Lower Franconian for “Enjoy!”.

PS: For those who wonder what I’m talking about, here’s a short explanation: Obatzter, Obatzda or Obazda is a Bavarian spread with camembert, butter and spices. It is one of the typical beer garden dishes that you’ll usually find all over Bavaria. The words origin is somewhat controversial, but can be attributed to the preparation, so the crushing of the cheese.

 

Obatzter

 

LOWER FRANCONIAN OBATZTER WITH WINE CHEESE

INGREDIENTS

time: 20 minutes

3.9 oz ripe camembert cheese

1.4 oz wine cheese (for example Limburger cheese)

1.4 oz butter

1.4 oz yogurt

0.7 oz onions, chopped

1 tsp canola oil

2 tbsp water

2 tbsp white wine

1 tsp paprika powder

1 tsp caraway seeds

¼ tsp sea salt

½ tsp pepper, coarsely ground

chives

PREPARATION

Remove the cheese and the butter from the fridge one hour before preparation and place it, roughly diced, on a plate.

Heat a small pan and sautée onions in 1 teaspoon vegetable oil until they are translucent. Add white wine and water and continue to simmer until the liquid is completely gone. Allow to cool briefly.

Grind caraway seeds and sea salt in a mortar. Add the paprika and pepper at the end.

Add yogurt, onions and spice mix to the cheese and butter. Mash everything well with a fork until you have an even texture. Don’t worry if there are still some pieces left, that is totally fine.

Cut chives into fine pieces and spread them over your finished Obatzter.

 

Obatzter

 

MODERN OBATZTER WITH WALNUT BUTTER

INGREDIENTS

time: 25 minutes

3.9 oz ripe camembert cheese

1.6 oz walnuts

0.7 oz onions, chopped

2 tsp canola oil

2 tbsp water

2 tbsp white wine

1 tsp paprika powder

1 tsp caraway seeds

¼ tsp sea salt

½ tsp pepper, coarsely ground

chives

PREPARATION

Remove the cheese from the fridge one hour before preparation and place it, roughly diced, on a plate.

Heat a small pan and sautée onions in 1 teaspoon vegetable oil until they are translucent. Add white wine and water and continue to simmer until the liquid is completely gone. Allow to cool briefly.

Grind caraway seeds and sea salt in a mortar. Add the paprika and pepper at the end. Put the spice mixture into a small bowl and set aside.

Add the walnuts to the mortar and grind them until a fine flour has formed. Add one teaspoon of vegetable oil and stir until you have a crumbly nut butter.

Add onions, walnut butter and spice mix to the cheese. Mash everything well with a fork until you have an even texture. Don’t worry if there are still some pieces left, that is totally fine.

Cut chives into fine pieces and spread them over your finished Obatzter.

 

LOWER FRANCONIAN OBATZTER WITH WINE CHEESE

04/09/2018
: easy

By:

Ingredients
  • 3.9 oz ripe camembert cheese
  • 1.4 oz wine cheese (for example Limburger cheese)
  • 1.4 oz butter
  • 1.4 oz yogurt
  • 0.7 oz onions, chopped
  • 1 tsp canola oil
  • 2 tbsp water
  • 2 tbsp white wine
  • 1 tsp paprika powder
  • 1 tsp caraway seeds
  • ¼ tsp sea salt
  • ½ tsp pepper, coarsely ground
  • chives
Directions
  • Step 1 Remove the cheese and the butter from the fridge one hour before preparation and place it, roughly diced, on a plate.
  • Step 2 Heat a small pan and sautée onions in 1 teaspoon vegetable oil until they are translucent. Add white wine and water and continue to simmer until the liquid is completely gone. Allow to cool briefly.
  • Step 3 Grind caraway seeds and sea salt in a mortar. Add the paprika and pepper at the end.
  • Step 4 Add yogurt, onions and spice mix to the cheese and butter. Mash everything well with a fork until you have an even texture. Don’t worry if there are still some pieces left, that is totally fine.
  • Step 5 Cut chives into fine pieces and spread them over your finished Obatzter.

MODERN OBATZTER WITH WALNUT BUTTER

04/09/2018
: easy

By:

Ingredients
  • 3.9 oz ripe camembert cheese
  • 1.6 oz walnuts
  • 0.7 oz onions, chopped
  • 2 tsp canola oil
  • 2 tbsp water
  • 2 tbsp white wine
  • 1 tsp paprika powder
  • 1 tsp caraway seeds
  • ¼ tsp sea salt
  • ½ tsp pepper, coarsely ground
  • chives
Directions
  • Step 1 Remove the cheese from the fridge one hour before preparation and place it, roughly diced, on a plate.
  • Step 2 Heat a small pan and sautée onions in 1 teaspoon vegetable oil until they are translucent. Add white wine and water and continue to simmer until the liquid is completely gone. Allow to cool briefly.
  • Step 3 Grind caraway seeds and sea salt in a mortar. Add the paprika and pepper at the end. Put the spice mixture into a small bowl and set aside.
  • Step 4 Add the walnuts to the mortar and grind them until a fine flour has formed. Add one teaspoon of vegetable oil and stir until you have a crumbly nut butter.
  • Step 5 Add onions, walnut butter and spice mix to the cheese. Mash everything well with a fork until you have an even texture. Don’t worry if there are still some pieces left, that is totally fine.
  • Step 6 Cut chives into fine pieces and spread them over your finished Obatzter.

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