Oktoberfest: Griebenschmalz

In late September and early October, when the weather has just turned cold and it's apple picking season and the cold, light witbiers of summer give way to the heartier fall bocks and Märzens, is there anything more delicious than German food?

There is not.

And once you've picked those eighteen pounds of apples, you need to find something to cook with them. That's where Apfelgriebenschmalz comes in. A simple spread, traditionally made with lard but made deliciously vegan, to put on your toasted rye bread while you drink your favorite fall beer and cheer for Devin Hester.

Apfelgriebenschmalz

Ingredients

3 sticks Earth Balance nonhydrogenated vegan margarine

1 large onion

1 large clove garlic

1 large apple (use something flavorful, tart, and good)

1 T dried marjoram

3 peppercorns

1 bay leaf

1/4 t. liquid smoke

1/4 t. salt

Directions

1. Melt the Earth Balance in a small saucepan on medium heat.

2. Finely dice the onion, mince the garlic, and thinly slice the apple, then chop into smallish matchsticks.

3. Add these to the margarine along with seasonings. Allow the mixture to simmer until the onions are golden, about 15 minutes

.

4. Remove the bay leaf and pour the mixture into ramekins (I had enough to fill 3 8-ounce ones). Refrigerate until the margarine is firm again.

5. Spread the mixture on lightly toasted rye bread and enjoy!