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

Pioneer Square's Altstadt is cooking up Oktoberfest favorites through Halloween
| Updated: November 27, 2018
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.


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