While our province’s Scottish ancestry is always on display thanks to its name, we have been shaped by several cultures, not least of which is German. In fact, German roots in Nova Scotia date to the 1750s when a group of 2400 German Protestants moved to Halifax. Towns such as Lunenburg, were established shortly thereafter by these early German settlers and later many Germans emigrated to the Annapolis Valley. According to the German Canadian Association, Nova Scotia is home to close to one hundred thousand people of Germanic heritage.
Given our rich German heritage it should come as little surprise that Oktoberfest is celebrated across the province. In the past, some towns such as Port Hawkesbury and Tatamagouche have hosted their own interpretations of the annual German-based festival. The events are full of good beer, delicious local eats and entertainment. You can celebrate your own Oktoberfest at home this year by having German brews with sausages, locally made sauerkraut, homemade pretzels and mustard.
Homemade Soft Pretzels
6 Servings
Prep time: more than 1 hour
Total time: less than 3 hours
1 cup milk, warm
1 package active dry yeast
3 tbsp sugar
2 1/4 cups flour
2/3 cup unsalted butter, cubed, softened
1 tsp salt
1/3 cup baking soda
Sea salt
Directions: place warm milk in bowl of stand mixer. Add the yeast and let dissolve (2 to 3 minutes). Add the sugar and mix slowly to dissolve the sugar. Add half the flour and mix. Add 2 cubes of butter and combine. Add the remaining flour and salt and mix until a sticky dough forms. Transfer onto a floured work surface. Kneed into a ball. Place dough ball in a lightly greased bowl. Cover with plastic wrap. Let rise until it doubles in size (1 to 2 hours). Cut the dough into 6 pieces. Roll the pieces into long (24-inch) tubes. Form into pretzel shape. Preheat oven to 450 F. Combine the baking soda with 3 cups of warm water in a bowl. Dip pretzels in solution and then place on baking sheet(s). Sprinkle with sea salt. Bake for 10 to 12 minutes. Serve with homemade mustard.
Homemade Mustard
Makes 1 cup
Prep time: less than 30 minutes
Total time: overnight
1/2 cup water
1/2 cup white wine vinegar
1/2 cup mustard seeds
1 tablespoon brown sugar
1 teaspoon ground turmeric
1 teaspoon salt
Prepared horseradish, to taste
Directions: Combine the water, vinegar, mustard seeds, brown sugar, turmeric and salt in a bowl. Place in refrigerator for at least 24 hours. Remove from fridge, drain excess moisture. Add horseradish to taste (3 to 4 tablespoons). Stir until well combined.