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Our Swiss recipe collection
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Title: Kloesschensuppe / Little Dumpling Soup (Oberlandner)
Categories: Soups, Swiss
Servings: 4
100 ml Water
1/4 ts Salt
1/2 oz Butter
1 3/4 oz Flour
1 Egg, well beaten
3 T Grated Parmesan
1/2 c Chopped parsley
1 l Beef stock
Heat the butter, salt and water together until boiling. Add all the flour
at once and stir until the dough cleans the pan. Then allow to cool.
Combine the beaten egg with the dough mixture: then add the Parmesan and
the chopped parsley. Form into small dumplings with two teaspoons. Heat
the beef stock and poach the dumplings in it gently for about 5 minutes.
Serve.
From BEWAEHRTE KOCHREZEPTE AUS GRAUBUENDEN / TESTED RECIPES FROM
THE GRAUBUNDEN, by the Chur Chapter of the Swiss Womens' Institutes
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Title: Spatzli (Egg Noodles)
Categories: Swiss, Dumplings, Pasta
Servings: 4
3 c Flour; Unbleached
1 t Salt
1/4 t Nutmeg (optional)
4 Eggs; Large, Beaten
1/2 c (or more) Water
1/4 c Butter
Sift flour, salt and nutmeg together in a bowl. Pour eggs and 1/4 cup
water into middle of flour mixture, beat with a wooden spoon. Add enough
water to make the dough slightly sticky, yet keeping it elastic and stiff.
Using a spaetzle machine or a colander with medium holes, press the
noodles into a large pot full of boiling salted water. Cook noodles in
the water about 5 minutes or until they rise to the surface. Lift noodles
out and drain on paper towels. Brown noodles in melted butter over low
heat, and serve with a main dish. Or, don't bother browning them, and
serve in/with soup, or with stew.
(Another method for shaping the noodles is to spread the mixture on a
wooden board and cut off little pieces, dropping them in the boiling water
and fishing them out quickly when they're done.)
(Be prepared to write off your first few attempts at spaetzle, by the way.
They are very labor-intensive, and a little miscalculation with the time
in the hot water can ruin them. One joke I heard about them while in
Switzerland: Man in restaurant to chef -- "These spaetzli are terrible!"
Chef: "How dare you! I've been making them since before you were born!"
Man: "Yes, but did you have to leave them in the water that long?!")
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Title: Roesti (Swiss-style Potato Cake)
Categories: Swiss, Main dish, Vegetables
Servings: 4
1 3/4 lb Potatoes (see below)
3 oz Butter, lard or bacon fat
1 1/2 T Water or milk
This is a favorite dish of German-speaking Switzerland.
Besides being served as a side dish with meat or fish, it is sometimes
eaten on its own, for lunch or even breakfast, with milky coffee.
The potatoes should be boiled in their jackets the day before. These
should be waxy potatoes of the potato-salad kind. The next day, peel them
and grate them on the coarsest blade of the grater. Heat a large heavy
frying pan, and let the fat get hot: then put in the potatoes, sprinkle
with salt, and fry, turning them constantly. When they have soaked up the
butter or whatever, add more. Now form a "cake" by pushing the potatoes
from the edges of the pan into the middle and flattening down the top.
Sprinkle with the water or milk, reduce heat, and cover with a lid or
inverted dish. Shake the covered pan occasionally to keep the potatoes
from burning, and leave on low heat for at least 15 minutes. The potatoes
must stick together, but not to the bottom of the pan. When cooked, turn
the cake out onto a plate, bottom side up, and serve. (Or alternately,
brown the other side as well.) . Variations: (1) Saute 2 T chopped onions
in the fat before adding thte potatoes. Don't let them brown. Also note
that in this version, the potatoes will need less fat. (2) Saute 2 - 3 1/2
oz. diced bacon before adding potatoes. You won't need any extra salt. (3)
Sprinkle cooked potatoes with grated cheese before serving, and heat it
briefly in the oven to melt it.
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Title: STOLLEN
Categories: Breads, Holiday, German, Cunningham
Servings: 2
1/2 c Chopped candied citron
1/4 c Chopped candied angelica
1/2 c Golden raisins
:Boiling water
8 tb Butter
2 pk Dry yeast
1 c Milk; warmed
1 ts Salt
2 Eggs; slightly beaten
2/3 c Granulated sugar
1/2 ts Mace
1/4 ts Ground cardamom
5 1/2 c All-purpose flour (about)
3/4 c Chopped blanched almonds
2 tb Confectioners' sugar
PREHEAT OVEN TO 350F. Combine the citron, angelica and raisins in a small
bowl, pour boiling water over to cover, then stir and let stand. Melt the
butter and let cool to lukewarm. Sprinkle the yeast over the milk in a
large bowl, stir, and let stand a few minutes to dissolve. Add the salt,
eggs, butter, granulated sugar, mace and cardamom, and mix well. Add 2 cups
of the flour and beat vigorously until smooth. Add 3 more cups flour, 1 cup
at a time, beating well after each. After adding the last cup, beat until
the dough holds together in a shaggy ball. Turn out onto a lightly floured
surface and knead for a minute or 2, sprinkling on more flour if necessary
to keep it from being too sticky. Let rest for 10 minutes. Drain the fruits
and raisins in a strainer and press firmly to remove excess water.
Sprinkle the fruit and nuts over the dough, and resume kneading until the
dough is smooth and elastic. Add a little more flour as necessary to keep
it from being too sticky. Place in a greased bowl, and turn the dough about
to coat all surfaces. Cover and let rise until double in bulk. (This dough
is especially rich, and the first rise might take as long as 3 hours,
depending on the temperature of your kitchen.) Punch the dough down and
divide in half. Shape and pat each piece into an oval about 10 inches long
and 4 1/2 inches at the widest part. Fold almost in half the long way,
bringing the upper edge only about 2/3 of the way over, so the bottom edge
extends beyond the top. Place the loaves on a greased baking sheet, leaving
several inches between them. Cover lightly and let rise for 45 minutes.
Bake in a preheated 350F oven for about 40-to-45 minutes, until nicely
browned. Remove from the oven and dust with the confectioners' sugar
sprinkled through a sieve, then transfer to racks to cool.
Makes 2 Loaves
MARION CUNNINGHAM
PRODIGY GUEST CHEFS COOKBOOK
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Title: Fasnachtskiechli / Carnival Treats (Basel)
Categories: Swiss, Cookies
Servings: 10
10 Eggs
100 g Sugar
1 Grated lemon rind
1/2 dl Cream
50 g Butter (melted)
1 kg Flour
Mix well and roll out 1/2 cm thick. Cut out rounds and fry in deep fat
(200 C). Dust with powdered sugar.
E Guete! (More or less, Switzerdeutsch for "Bon appetit!".)
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Title: Salm nach Basler Art / Salmon Basel Style
Categories: Swiss, Fish, Main dish
Servings: 4
4 Pieces filleted salmon
1/2 Lemon
Salt
2 T Flour
Pepper
2 Onions (in thin-cut rings)
50 g Butter
3 T Oil
1 dl Fish stock
Season the fillets with salt and pepper, squeeze the lemon juice over
them, and leave to marinate for a short time.
Dredge the onion rings in the flour. Shake off the excess.
Dredge the fish in the remaining flour, then brown quickly in the combined
butter and oil for 5-6 minutes on each side. Brown the onion rings as well
(after the fish have been removed from the pan).
Arrange the fish on a warm plate and cover with the onion rings. Deglaze
the pan with the fish stock and serve as a sauce over the salmon.
Serve with boiled potatoes.
(From a recipe handout from the GLOBUS chain of department stores in
Switzerland. The Globus distributes about 50 recipes a month in punched
"notebook" format, to make them easier to keep and refer to.)
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Title: Gluhwein (from Buhrer's SCHWEIZER SPEZIALITATEN)
Categories: Beverages, Swiss
Servings: 8
1 l Good red wine
1/4 l Water
1/2 Stick cinnamon
2 Cloves
200 g Sugar
Grated rind of 1 lemon
Combine the ingredients in a pan and heat (don't boil!): strain and
serve.
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Title: Swiss "French" Salad Dressing
Categories: Swiss, Salads
Servings: 8
1 t Salt
Fresh-ground pepper
1 t Mustard
10 fl Olive oil
1 t Sugar
3 1/2 fl Vinegar
1 Egg, or
2 T Cream
Stock or water
Blend together all the ingredients except the stock or water in a blender
or food processor until quite smooth. Add enough stock or water to give a
lightly coating consistency. Put in a screwtop jar and keep in the
refrigerator. Use within 3-4 days.
(from A TASTE OF SWITZERLAND, Sue Style)
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Title: Fruit Bread, Glarus Style (Glarner Fruchtebrot)
Categories: Swiss, Breads, Desserts
Servings: 8
1 Package yeast
3/4 c Milk
3/4 c Water
4 T Butter
3 c Flour
1 t Salt
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12 oz Dried pears
6 oz Dried prunes, pitted
2/3 c Raisins
3/4 c Walnuts, coarsely chopped
1 T Kirsch
2 1/2 T Sugar
1 pn Ground cloves
1 pn Nutmeg
1 Egg yolk
Dissolve yeast in lukewarm milk: add melted butter. Sift flour with the
salt. Add milk to flour. Knead until smooth, allow to rise in covered
bowl in a warm place, about 1 hour. Soak pears and prunes overnight in
cold water. Cook in the soaking water about 20 minutes, drain off water
and put fruit through a meat grinder. Add coarsely chopped nuts to the
fruit mixture. Soak raisins in kirsch: add to the mixture, along with
sugar and spices. Knead mixture into one-third of the dough, and shape
into two narrow loaves. Roll out remaining dough, cut into two
rectangles, and wrap around the fruit loaves. Fold the ends under and
place on metal baking sheet with the seam on the bottom. Prick several
times with a fork. Allow to rise in a warm place for one hour. Brush
with egg yolk and bake in a pre-heated 340F oven for about one hour.
(From CULINARY EXCURSIONS THROUGH SWITZERLAND, Sigloch Editions, D-7118
Kuenzelsau, Germany, 1985,1988. No ISBN. A translation of KULINARISCHE
STREIFZUEGE IM SCHWEIZ, by the same publisher. These people specialize in
German regional cookbooks: other titles (unfortunately not translated)
include "culinary excursions through" Swabia, Bavaria, Hesse, the
Rheinland, Friesland, Baden, Franconia, Pfalz, Westphalia and
Niedersachsen.)
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Title: Chocolate Fondue a la Chalet Suisse
Categories: Swiss, Desserts, Chocolate
Servings: 4
3 3-oz bars Toblerone
1/2 c Light or heavy cream
2 T Kirsch, brandy or Cointreau
(A note from Diane Duane: This recipe I include because of personal
interest. It was invented in the 1950's at the New York restaurant of an
old friend of ours, Konrad Egli. Konni is now retired, and Chalet Suisse
is unhappily long gone: but the dessert lives on, and has made its way
back to Switzerland.)
Break the Toblerone into separate triangular pieces. Combine all the
ingredients in a saucepan or small chafing dish. Stir over *low* heat
until the chocolate is melted and smooth. Serve in a chafing dish over
low heat.
For dunkables, serve each person a plate with one, or a combination, of
the following:
Angelfood cake, or ladyfingers, cut in chunks
Orange or tangerine slides, strawberries, bananas
Profiteroles of puff pastry
(From THE SWISS COOKBOOK, Nika Standen Hazelton, Atheneum, NY, 1967. ISBN
0-689-70363-5. My copy is the sixth printing, dated 1973.)
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Title: Weggeliteig (Button Rolls)
Categories: Swiss, Breads
Servings: 8
2 c Hot water (120-130F)
1 c Nonfat dry milk
2 T Sugar
2 t Salt
5 c All-purpose or bread flour
2 Pkg. dry yeast
2 T Each lard & veg. shortening
1 Egg, beaten, mixed with a
- pinch of salt
Grease a large baking sheet (or have ready a Teflon one).
In a large mixing or mixer bowl pour the hot water and add the milk,
sugar, salt and 2 cups flour. Stir to blend. Add the yeast: stir.
Measure in the shortening. (The recipe's creator, a Swiss baker, insists
that half of the shortening should be lard if you're attempting to
duplicate the original flavor.) If working by hand, beat with a wooden
spoon: if in a mixer, use the flat beater. When the shortening has been
blended into the heavy batter, add the balance of the flour, half a cup at
a time, until the dough is a shaggy mass and can be worked with the hands
or under the dough hook.
Knead for 8 minutes by hand or in the mixer, until the dough is soft and
elastic.
Place the dough in a greased bowl, cover tightly with plastic wrap, and
set aside until it has doubled in bulk, about 2 hours.
Turn dough from the bowl, and punch down.
Divide the dough into 24 pieces, and roll each into a ball until any seams
disappear. When each ball is round and cohesive, fashion it into a long
roll - 4 to 5 inches -- by pushing it back and forth under your flattened
palm with considerable pressure. Place the rolls end to end on the baking
sheet with a three-inch space between the parallel rows. If there is
dough for more rolls than the baking sheet will accomodate, reserve it and
repeat this step when the sheet and oven are available.
Cover the rolls with wax paper and leave undisturbed for 40 minutes.
Then brush each roll with the egg/salt mixture. Leave uncovered for
another 20 minutes. At the end of the hour, brush again with the glaze.
Preheat the oven to 375F.
When the rolls have been brushed for the second time, face the long side
of the rolls. Hold scissors at a 45-degree angle, and snip 5 triangular
cuts across each roll, about 1" long, down the center of each roll. The
points of the cuts will rise, forming "buttons". Dip the scissors in
water frequently so the points don't stick to the glaze.
When all the rolls have been cut, place the baking sheet on the center
rack of the oven. Halfway through baking, turn the sheet end for end to
equalize the heat on the rolls. They are done when glossy brown, 35
minutes. Turn a roll over and tap the bottom crust to make sure the crust
is firm.
Place on a rack to cool somewhat before serving.
(From BERNARD CLAYTON'S NEW COMPLETE BOOK OF BREADS, Simon & Schuster NY,
1987.)
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Title: Basler Mehlsuppe / Basel Flour Soup
Categories: Soups, Swiss
Yield: 4 servings
2 1/2 oz Butter
20 1/2 fl Beef stock*
3 3/4 oz Flour
2 oz Grated cheese**
(This is the famous soup which is served in Basel at Fasnacht, the
pre-Lenten Carnival.)
*Made with stock cubes if necessary. **plus extra for handing around
with the soup. -- Heat butter in a shallow iron pan and fry the
flour until golden brown, stirring constantly. Work in 2-3 fl oz. of
stock. Pour all into a saucepan and add rest of stock. Allow to
simmer on low heat for 30 minutes. Pass through a sieve, and add
grated cheese. Serve with additional grated cheese so that everyone
else can help themselves.
Under the name of "Guarn', a similar brown flour soup is made in the
Graubuenden; this soup, however, is prepared not with stock but with
salted water. Two tablespoons red wine and 1 tsp sugar per plate are
added to give the soup its special flavor.
from TANTE HEIDI'S SWISS KITCHEN, Eva Marie Borer / shared by Diane
Duane
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Title: Gefuellte Kopfsalatsuppe / Stuffed Lettuce Soup
Categories: Swiss, Soups, Buendner
Yield: 4 servings
1 x Fat for frying
6 x Heads of lettuce
9 oz Veal
1/2 x Calf's brain
3 3/4 oz White bread soaked in H20
1 oz Grated Parmesan
30 fl Stock
1 x Toast or fried bread cubes
1 x Marjoram
1 x Salt
1 x Pepper
2 ea Eggs
A soup for the gourmet, said to originate at Chur. -- Carefully wash
lettuce in salt water, rinse: pour over boiling water. Cut veal in
pieces and fry, then add brain and fry: chop and add marjoram, salt,
pepper, and 2 whole eggs. Mix well and stir in soaked bread and 2 T
parmesan cheese. Two T of this mixture are placed in the middle of
each lettuce, and the lettuce leaves carefully twisted together to
keep the stuffing in place (or tie with thin string). Gently lower
stuffed lettuce into the boiling stock and allow to simmer for 15
minutes. Serve with toast and grated cheese.
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Title: Erbsuppe Mit Gnagi / Pea Soup With Gnagi
Categories: Soups, Swiss
Yield: 4 servings
2 ea Pig trotters, cured in brine
40 fl Water
8 oz Dried peas
1 ea Onion
2 oz Butter
1 x Bread cubes
"Gnagi" are the coarses parts of the pig that lend themselves to
"gnawing"; the forelegs, trotters, ears and tongue.
Wash the trotters, add cold water, and parboil for about an hour. Add
peas (which should have been soaked the night before) and cook until
tender, about 1 1/2 hours. Fry chopped onion and bread cubes in
butter until light brown, add to the soup, and serve.
from TANTE HEIDI'S SWISS KITCHEN, Eva Marie Borer / shared by Diane
Duane
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Title: Kuerbisuppe / Squash Soup
Categories: Soups, Swiss
Yield: 4 servings
1 ea Large squash
30 fl Meat or vegetable stock
2 1/2 fl Milk
1 oz Flour
1 oz Butter
1 x Grated cheese
Peel the squash and scoop out and discard seeds: dice and cook
squash in salted water until soft. Pour off water and push squash
through a sieve. Add stock. Stir soup until it comes to the boil.
Stir milk into flour until smooth, add to soup, and allow to boil for
another 25 minutes. Finally add butter. Serve with toast cubes and
grated cheese.
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Title: Urner Kaesesuppe / Urner Cheese Soup
Categories: Swiss, Soups
Yield: 4 servings
1 1/2 oz Butter or fat
2 1/2 oz Flour
17 fl Water
1 tb Caraway seeds
2 1/2 fl Milk
4 oz Emmenthaler cheese
1 x Salt
1 x Pepper
1 x Nutmeg
1 x Garlic to taste
The dish which in Switzerland was known as "Cheese soup" was really a
thick mixture of bread and cheese, in which a spoon would stand
upright. Served with onions fried in butter, it probably contained
more calories than a complete dinner of several courses. The
following recipe is modified slightly to suit modern tastes.
Fry flour in butter or fat until folden brown, add water, spices and
seasonings, and allow to cook on a low heat for 40-60 minutes. Pour
grated cheese into soup tureen, and stir in hot milk. Pour soup over
cheese mixture and serve.
from TANTE HEIDI'S SWISS KITCHEN, Eva Marie Borer / shared by Diane
Duane
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Title: Bundner Mehlsuppe / Flour Soup A La Grisons
Categories: Soups, Swiss, Buendner
Yield: 4 servings
50 g Fat (butter or lard)
150 g Flour
1 1/2 l Water
1/2 ts Salt
1/2 ts Bouillon
3 tb Milk or cream
30 g Grated parmesan
Heat the fat. Add the flour and stir constantly over low heat for
15-20 minutes. Add the water and stir until the bubbling stops, and
lower the heat. Then add the salt and bouillon and cook for 1 hour,
stirring occasionally. Finish by stirring in the milk or cream. You
can then stir the grated cheese into the soup, or, if you prefer,
serve it alongside.
from BEWAEHRTE KOCHREZEPTE AUS GRAUBUENDEN / TESTED RECIPES FROM THE
GRAUBUNDEN, published by the Chur Chapter of the Swiss Womens'
Institutes: translated by Diane Duane
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Title: Panadensuppe / Churer Bread Soup
Categories: Soups, Swiss, Buendner
Yield: 4 servings
3 ea Small veal knucklebones
1 1/2 l Water
3/4 ea Loaf of schiltbrot*
30 g Butter
1 ts Salt
1 x Nutmeg
1 ea Egg yolk
3 tb Milk
*"Schiltbrot" is "shieldbread"; a light brown, half-rye bread, usually
baked in a flattened round like a shield -- hence the name. A good
crusty sourdough will substitute nicely. You want a bread with a
fairly dense, peasanty texture for this, not something light and airy
that will fall apart in the soup.
Roast the veal knucklebones at a low temperature until
well browned: then add the water, deglaze the roasting pan with it,
and put the bones and water in a pot to continue simmering slowly.
After about an hour, remove the bones and strain the stock, then
return to the pot. Cube the bread, toss it quickly in the butter
(melted), and then toast it under the broiler, or in the oven. Add
it to the stock, and simmer gently for about half an hour. Season to
taste with the salt and a grinding of nutmeg. Finally, when ready to
serve, beat the egg and milk together. The recipe here says to put
this mixture "over" the soup: I suspect they mean that it should be
stirred in after removing the soup from the heat, and just before
serving, to thicken the soup without "scrambling" the eggs in it. I
would grate a little more nutmeg over the top, and possibly some
pepper. From BEWAEHRTE KOCHREZEPTE AUS GRAUBUNDEN / TESTED RECIPES
FROM THE GRAUBUNDEN, by the Chur Chapter of the Swiss Women's
Institutes: translated by Diane Duane
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Title: Brotauflauf / Swiss Bread Pudding
Categories: Desserts, Swiss, Buendner
Yield: 4 servings
200 g Fresh bread rolls
2 dl White wine or milk
50 g Melted butter
200 g Sugar
1/2 ts Cinnamon
1 ea Juice and zest of 1 lemon
2 tb Rum
4 ea Egg yolks
4 ea Egg whites, beaten stiff
Cut the bread rolls into thin slices. Put them in a saucepan, pour
over the wine or milk, and heat them gently, breaking them up a
little as they soften. Combine the melted butter, sugar, cinnamon,
lemon juice and zest, rum, and egg yolks, beat well, and add them to
the bread and wine/milk mixture. Mix well. Carefully fold in the
egg whites, and put the mixture into a buttered souffle dish. Bake
at about 375 F for an hour. Serve with a vanilla sauce, or one based
on white wine.
From BEWAEHRTE KOCHREZEPTE AUS GRAUBUENDEN / TESTED RECIPES FROM THE
GRAUBUNDEN, by the Chur Chapter of the Swiss Women's Institutes:
translated by Diane Duane
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Title: Bircher Muesli / Dr. Bircher's "porridge"
Categories: Appetizers, Fruits, Swiss
Yield: 1 servings
3 tb Uncooked oatmeal*
3 tb Cold water
1 tb Lemon juice
1 tb Sweetened condensed milk**
1 ea Large unpeeled apple
2 tb Chopped nuts
*Best for this are not instant, but "slow" oats: or "steel-cut" oats
of the kind imported from Ireland, such as McCann's: or (best of
all, if you can get them) "pinhead oats". **Or honey.
Soak the oatmeal in the cold water until it is soft -- preferably
overnight. If using instant or quick oats, simply mix with water.
At serving time, stir in the lemon juice and the condensed
milk. Grate the apple directly into the muesli. Sprinkle with the
nuts. Let it stand for a few minutes before eating.
Optional variations: used mashed strawberries or other berries, or
thinly sliced apricots, plums or peaches, in place of apples.
Combine several kinds of fruit, for instance apples and bananas,
apples and oranges, raspberries and red currants, blackberries and
apples. Substitute 3 t yogurt and 1 T honey for the canned milk: or
use wheat, millet, mixed cereal grains or soya in place of oats.
"Muesli is not a dessert and should be eaten at the beginning of a
meal. Its full value is not felt unless the appetite is keen and the
stomach empty. It is particularly good for breakfast, or as an hors
d'oeuvre before an evening meal, with wholemeal bread and butter."
(TANTE HEIDI'S SWISS KITCHEN) This is indeed the way it was eaten in
rural Switzerland, as a supper dish, with large amounts of milky
coffee on the side. The porridge was often wheat rather than oats,
and the fruit was often dried pears, or fresh ones when in season.
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Title: Appenzell Style Oat Soup
Categories: Swiss, Soups, Dairy
Yield: 4 servings
120 g Appenzeller cheese
30 g Butter
1 ea Small onion, choppd
6 tb Oatmeal
1 x Sprig parsley
8 dl Hot meat stock
2 dl Cream
1 ea Bunch chives, chopped
Fry onion in butter until golden, add oatmeal, and simmer for 2-3
minutes, stirring the while. Add parsley and leek and allow to cook
briefly. Add stock and simmer for a further 15-20 minutes. Lastly,
enrich with cream and pour into soup plates or bowls. Sprinkle
thickly with the grated Appenzeller cheese and diced chives; serve
immediately.
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Title: Appenzeller 'rabbit'
Categories: Swiss, Dairy, Appetizers
Yield: 4 servings
250 g Sliced Appenzeller cheese
4 ea Thin slices bread
200 g Sausage meat
2 ea Eggs
1 x Pepper and nutmeg
1 x Breadcrumbs
1 x Frying oil
Spread both sides of the slices of bread thinly with the sausage meat,
sandwich between two slices of the cheese, and press well so they
adhere. Dip in flour, then in egg, and finally coat well with
braedcrumbs. Fry till golden brown in the oil.
.
You could also substitute canned deviled ham for the sausage meat.
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Title: BASLER BRUNSLI
Categories: Cookies, Desserts, Swiss, Malgieri
Yield: 8 servings
1 3/4 c Sugar
3 1/2 c Whole unblanched almonds
7 oz Semisweet chocolate
2 ts Cinnamon
1/2 ts Ground clove
4 lg Egg whites
1 tb Kirsch (optional)
COMBINE THE SUGAR and almonds in the food processor and pulse to grind
finely. Be careful that the mixture does not become warm. Cut the
chocolate finely and add to the processor. Pulse to grind the
chocolate finely and mix with the almonds and sugar. Add the
remaining ingredients and pulse to mix rapidly. Strew the surface
with sugar and press the paste out about 3/8-inch thick. Roll over
with a grooved rolling pin. Cut the Brunsli in hearts, stars and
clover leaf shapes and place on paper-lined pans. Allow to dry
several hours, uncovered, at room temperature. Preheat oven to 300F.
Bake about 10 minutes. Do not overbake or they will be very hard.
NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK
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Title: Mulled Wine (Wiwoerm): Hazelton's SWISS COOKBOOK
Categories: Beverages, Swiss
Yield: 8 servings
2 c Water
2/3 c Sugar
2 Cinnamon sticks
3 Cloves
1/2 ts Nutmeg
3 c Wine
Combine the water, sugar, cinnamon sticks, cloves and nutmeg. Bring
to a boil and simmer 10 minutes. Remove whole spices. Add the wine.
Reheat slightly and serve hot. Makes about 5 cups.
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Title: Diced Veal in Cream Sauce (Zuri-Geschnetzeltes)
Categories: Swiss, Meats, Main dish, Dairy
Yield: 4 servings
18 oz Veal fillets
1/2 oz Flour
1 Small onion
2 oz Butter
2 1/2 oz White wine
Salt
Pepper
3 tb Cream
Ask your butcher for thin pieces of veal (about thumbnail thickness):
or liver, beef or pork can equally well be prepared in this way.
(But veal makes it the original Zurich specialty.) If you have to
cut the meat yourself, it must first be freed of any skin, fat or
sinew, then cut in thin slices. Cut these in strips, and again into
smaller pieces. (In Switzerland the meat is prepared by the butcher,
using a *geschnetzeltes* machine.) Sprinkle the veal with flour.
Chop the onion finely, fry in very hot butter until golden-yellow,
and add the meat. Fry over strong heat, turning the veal constantly.
After about a minute, it should be almost white. Pour in white wine
(or half wine, half stock), season with salt and pepper, leave to
cook for about 2 minutes, and serve. If desired, cream should be
added at the last minute. Today it is usually served with fried
potatoes, though many people prefer plain rice.
(From TANTE HEIDI'S SWISS KITCHEN, Eva Marie Borer, Nicholas Kaye Ltd,
London, 1965. ISBN 0-7182-0894-3.)
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Title: Potato Pancakes (Swiss)
Categories: Swiss, Vegetarian
Yield: 4 servings
POTATO PANCAKE
POTATO-PANCAKE - German
A traditional German potato recipe. Not for people with
weight problems.
INGREDIENTS (serves 4)
2 1/2 lb potatoes, peeled
2 onions, chopped fine
1 egg, beaten
1/4 cup flour
1 tsp salt
1 cup oil (or lard)
PROCEDURE
: (1) Grate the peeled raw potatoes with a fine grater.
Squeeze dry in a towel.
: (2) Mix the potatoes with all other ingredients
(except the oil). Leave it for a while.
: (3) Heat the oil or lard in a frying pan. Form pan-
cakes from 2 Tbsp of batter, press flat, and fry
until both sides are golden brown.
NOTES
Serve the hot pancakes with any kind of stewed fruit.
Be sure you make enough pancakes. They have the same effect
as salted peanuts: you can't stop eating!
RATING
Difficulty: easy. Time: 15 minutes preparation, 5 minutes
cooking. Precision: approximate measurement OK.
CONTRIBUTOR
Heinz Kindlimann
Swiss Federal Institute of Technology, Electronics Dept., Zurich,
Switzerland
UUCP: kindlima@ethz
X400: kindlimann@ife.ethz.CHUNET
BITNET: kindlimann@czheth5a
.
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Title: Schoppa da giotta (Buendner barley soup)
Categories: Soups, Meats, Swiss, Buendner
Yield: 8 servings
60 g Barley, large or med. grain
2 1/2 l Water
1 tb Salt
300 g Smoked pork
200 g Beef
150 g Speck or other hard smoked
-bacon
1 Head garlic
2 Celery leaves
1/2 Cabbage
1/2 Stick celery
2 Or three potatoes
Bouillon
2 1/2 tb Milk
Soak the barley overnight in the 2.5 liters of water. Season this
water with the salt and simmer the barley and the pork and beef in it
for 2-3 hours over low heat. Add the speck about halfway through the
cooking period. Wash, rinse and chop finely the vegetables, and add
them to the soup about 3/4 hour before its estimated time of
completion. Add the bouillon to taste when cooking is complete: add
the milk to finish the soup, just before serving.
(from BEWAERHRTE KOCHREZEPTE AUS GRAUBUNDEN, Chur Women's Institute:
tr. Duane)
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Title: Davoser Kartoffelsuppe (Potato soup a la Davos)
Categories: Soups, Vegetables, Vegetarian, Swiss, Buendner
Yield: 8 servings
100 g Speck
1 Onion
50 g Rice (Originario, Camolino)
1 1/2 l Water with salt or bouillon
200 g Raw potatoes
Soup greens
Chop the speck in small pieces and saute'. Finely slice and chop the
onion and saute' it with the speck. Cook the rice along with the
onions. Add the water, and simmer: chop the potatoes into small
pieces and cook them in the soup for half an hour. Add soup greens
to finish, and serve.
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Title: Buendner Milchsuppe (Milk Soup a la Grisons
Categories: Swiss, Soups, Buendner
Yield: 8 servings
MMMMM---------------------------SOUP:--------------------------------
9 dl Milk
30 g Peeled, grated almonds
1/3 ts Cinnamon & vanilla sugar
MMMMM-------------------------THICKENER:------------------------------
20 g Flour
1 dl Milk
2 pn Salt
20 g Sugar
2 Egg yolks
3 tb Cold milk
MMMMM-------------------------"ISLANDS":------------------------------
2 Egg whites
2 pn Salt
MMMMM--------------------------GARNISH:-------------------------------
2 ts Sugar
1/4 ts Cinnamon
Heat the 9 dl of milk and the almonds, cinnamon and vanilla sugar
together. Mix the 20 g of flour well with 1 dl of milk: add to the
heated mixture and simmer for 10 minutes. Season to taste with sugar
and salt. Whisk the egg yolks carefully with a small amount of the
hot soup, then add slowly to the pot, stirring carefully until
everything is blended, to keep the eggs from "scrambling".
Meanwhile, beat the two egg whites until stiff, seasoning with the
salt. Add by spoonfuls to the thickened soup, so that they cook
until firm and look like floating snowballs. Sprinkle the remaining
sugar and cinnamon over the soup and serve.
(from BEWAEHRTE KOCHREZEPTE AUS GRAUBUENDEN, Women's Institute of
Chur: tr. Duane)
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Title: Spinatpudding (Buendner Spinach Souffle
Categories: Swiss, Vegetarian, Buendner
Yield: 4 servings
500 g Spinach
100 g Melted butter
20 g Flour
3 tb Breadcrumbs
50 g Grated parmesan
Salt to taste
Nutmeg to taste
"Aromat" (if desired)
3 1/2 dl Milk
4 Egg yolks
4 Egg whites
Wash the spinach and pour boiling water over it to blanch it: drain
and chop up fine. Mix the butter, flour, breadcrumbs, parmesan, and
seasonings with the spinach. When cool, add the milk, then the egg
yolks and the (beaten?) egg whites: pour into a greased,
breadcrumbed pudding basin or ovenproof dish. Steam in or over a
double boiler for about 1 1/2 hours: serve with a tomato or butter
sauce.
A variant on this theme: steam in individual ramekins and serve as an
appetizer.
From BEWAEHRTE KOCHREZEPTE AUS GRAUBUENDEN / TESTED RECIPES FROM THE
GRAUBUNDEN, by the Chur chapter of the Swiss Women's Institutes /
translated by Diane Duane
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MMMMM----- Recipe via Meal-Master (tm) v8.04
Title: Buendner Spinach with Smoked Bacon
Categories: Swiss, Buendner, Vegetables
Yield: 4 servings
100 g Smoked bacon (Speck)
1 Clove garlic
1 kg Spinach, either new young
-spinach or frozen
Salt, pepper, and nutmeg
-to taste
Cook the thinly sliced bacon until transparent: chop the garlic and
saute it in the bacon fat. Saute the spinach with the bacon and
garlic until just cooked: usually about ten minutes. Season to
taste with salt, pepper and nutmeg.
From BEWAEHRTE KOCHREZEPTE AUS GRAUBUENDEN / TESTED RECIPES FROM THE
GRAUBUNDEN, by the Chur chapter of the Swiss Women's Institutes /
translated by Diane Duane
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Title: "Gilded" Zucchini
Categories: Swiss, Buendner, Vegetarian
Yield: 4 servings
1 kg Small tender zucchini
Salt, pepper, Aromat to
-taste
2 Eggs, well beaten
3 tb Milk
2 pn Salt
Breadcrumbs (coarse)
Oil or butter
Wash and peel the zucchini and cut into long strips. Season with
salt and pepper. Mix the eggs, milk and salt, dip the zucchini
strips into the mixture and then roll in the breadcrumbs. Saute
until crisp on the outside but not overcooked, about 2-3 minutes.
Serve.
From BEWAEHRTE KOCHREZEPTE AUS GRAUBUENDEN / TESTED RECIPES FROM THE
GRAUBUNDEN, by the Chur chapter of the Swiss Women's Institutes /
translated by Diane Duane
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Title: Zibelewaie (Basler Onion Tart: for Fasnacht)
Categories: Swiss, Vegetables, Pies, Pastry
Yield: 6 servings
1 kg Onions
2 tb Butter
Salt and pepper to taste
300 g Shortcrust pastry
3 Eggs
200 ml Cream
200 ml Milk
-Optional: 50g / 2 oz
-streaky bacon cubes
Slice the onions finely. Stew them gently in a covered pan with the
butter, salt and plenty of black pepper for about 30 minutes until
golden and tender. Heat the oven to 200C / 400F / Gas mark 6.
Roll out the pastry to fit a 30cm / 12 inch quiche pan. Whisk
together the eggs, cream, milk, and salt and pepper to taste. Spread
the cooked, cooled onions in the pastry case, pour over the egg
mixture and scatter the bacon on top (if you're using it).
Bake the tart for about 35 minutes or until set and golden brown.
(from A TASTE OF SWITZERLAND, Sue Style, Pavilion Books [UK], 1992:
shared by Diane Duane)
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Title: Plain in Pigna (Kartoffelpitta) a la duonna Carla
Categories: Romansch, Swiss
Yield: 4 servings
200 g Flour
2 Eggs
2 dl Milk+water
1 ts Salt
4 Raw potatoes, grated
100 g Salami, sliced
100 g Speck or smoked bacon
1 ts Baking powder
Nutmeg
Oil
2 Slices bacon, to garnish
Combine the eggs, flour, milk-water and salt to make a batter. Add
the potatoes. Combine the sliced meats and beat in the baking
powder: pour the batter into a baking pan, garnish with the bacon
slices (or crumble them up and garnish), and bake immediately for 1
hour at 180C/375F.
(The Romansch name means "Flour-and-potato pudding": this is a
relative of the British "Toad-in-a-Hole".)
From LA PADELLA: RECEPTS ENGIADINAIS, Cilgia Pedrun: translated by
Diane Duane)
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MMMMM----- Recipe via Meal-Master (tm) v8.04
Title: Venison Stew with Spaetzle
Categories: German, Swiss, Meats, Game
Yield: 4 servings
MMMMM----------------------------STEW---------------------------------
3 tb Butter
2 Carrots, peeled and chopped
2 Stalks celery, peeled/choppd
1 Lg onion, chopped
2 Cloves garlic, finely choppd
4 Whole cloves
1 ts Ground black pepper
1 c Spaetburgunder or other
-light red wine (pinot noir)
1 1/2 lb Venison, cut into 1-inch
-cubes
1/4 c All-purpose flour
14 fl Beef broth
1 16-oz can whole tomatoes
1 tb Fresh thyme leaves, or
1 ts Dried thyme leaves
10 oz Wild mushrooms, coarsely
-chopped (recipe used a
-combination of porcini,
-cremini and chanterelles)
MMMMM--------------------------SPAETZLE-------------------------------
1 5/16 c Sifted all-purpose flour
1/4 ts Salt
1/4 ts Ground black pepper
1/8 ts Nutmeg (ground)
2 Large eggs
1/4 c Water
MMMMM--------------------------GARNISH-------------------------------
4 Sprigs fresh thyme
(1) Several hours or day before serving, prepare venison marinade. In
large skillet, melt 1 T butter over medium heat. Add the carrots,
celery, onion and garlic: saute until vegetables soften slightly and
onions become translucent. Stir in cloves and pepper. Add 1 cup
water and 1/2 cup Spaetburgunder to vegetable mixture: heat to
boiling over high heat. Reduce heat and simmer 10 minutes. Remove
from heat and cool 10 minutes.
(2) Place venison in large shallow dish: pour vegetable mixture over
venison. Cover and refrigerate, several hours or overnight, to
marinate.
(3) Heat oven to 350 degrees F. In 5-quart Dutch oven, over
medium-high heat, melt remaining 2 T butter. Drain venison from
marinade: reserve marinade. In Dutch oven, brown venison on all
sides. Sprinkle flour over venison and stir to blend. Add remaining
1 cup water and 1/2 cup Spaetburgunder, the beef broth, canned
tomatoes with their liquid, and thyme leaves to venison. Strain
liquid from marinade into pan: discard vegetables. Bake venison,
covered, one hour. Uncover, add mushrooms, and bake 30-40 minutes
more, or until meat is very tender. Meanwhile, make Spaetzle.
(4) To serve, divide Spaetzle among plates: spoon stew on top and
garnish with fresh thyme sprigs if desired.
Spaetzle: In medium-sized bowl, combine flour, salt, pepper, and
nutmeg. Stir in eggs, lightly beaten, and water until firm batter
forms. In large pot of boiling water, drop batter through a
spaezlhobli, or rub through a colander to create little drops of
batter. Cook 3 minutes, then drain in colander. If desires, spaezle
can be sauteed in a little butter until lightly browned, or simply
served boiled.
(from COUNTRY LIVING Magazine, January 1991)
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Title: Appenzeller Macaroni & Cheese
Categories: Swiss, Pasta, Cheese, Vegetarian
Yield: 4 Servings
200 g "high-fat" Appenzeller
-cheese
200 g Mature Appenzeller cheese
500 g Macaroni
250 g Potatoes
1 Large onion
100 g Butter
Peel potatoes and cut into thin chip-like strips. Parboil in salted
water. Only then do you add the macaroni to the same salted, boiling
water and cook it until *al dente*. Turn potatoes and macaroni into
a sieve and drain them well. Grate the Appenzeller cheese finely and
intersperse layers of macaroni/potato with layers of cheese in a hot
pan. Chop the onion coarsely and fry golden-brown in butter. Pour
the fried onion over the macaroni. Cover and leave over a low heat
until the cheese has thoroughly melted. This dish should be served
hot. Goes best with sausages or just a salad.
(Note: This recipe calls for the two milder versions of the three
Appenzeller cheeses. Only those used to strong flavors should try
adding the famous "Raess", the oldest, lowest-fat and fiercest of the
Appenzellers.)
(from a booklet on Appenzeller cheese from Cheese Switzerland)
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Title: Aelplermagrone (Alpler Macaroni)
Categories: Swiss, Pasta, Cheese, Vegetarian
Yield: 4 Servings
6 c Milk
1 tb Salt
1 lb Macaroni (long straight ones
-are most authentic)
1 5/16 c Mountain cheese (Bergkaese)
-or Sbrinz, shredded
1/2 ts Coarsely ground black pepper
8 tb Butter
2 Onions, sliced
3 Cloves garlic, chopped
Bring milk and one tablespoon of salt to a boil. Add the noodles and
cook over low heat until done, stirring occasionally. The noodles
should absorb enough milk so that the dish is still moist (if
necessary, add more milk). Empty the noodles into a pre-heated bowl:
mix in cheese and pepper. Top with onions which have been sauteed in
butter, and garlic cloves. Serve with a green salad.
In Nidwalden, Aelplermagrone is prepared with equal amounts of
macaroni and potatoes (peeled and diced). Dried apple slices are
traditionally served as a side dish.
(from CULINARY EXCURSIONS THROUGH SWITZERLAND, Sigloch Edition, D-7118
Kuenzelsau, 1988)
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Title: Chaeshoernli mit Apfelmus (Elbow Mac&Cheese with Applesau
Categories: Swiss, Pasta, Cheese, Vegetarian
Yield: 4 Servings
MMMMM--------------------FOR THE CHAESHOERNLI-------------------------
300 g Elbow macaroni
2 Onions
50 g Butter
150 g Appenzeller cheese (or Urner
-Bergkaese if available)
1 dl Cream
80 g Butter
MMMMM---------------------FOR THE APPLESAUCE--------------------------
6 Apples
1 dl Apple juice
1/2 Cinnamon stick
1 Whole nutmeg
100 g Sugar
2 dl Cream
***For the macaroni:
Cook the pasta in salted water and drain. Peel the onions, chop them
in thin slices and saute them in butter: then mix them with the
pasta. Stir the cream into this mixture, and season with salt and
pepper.
Grate the Appenzeller cheese or Bergkaese and strew it over the
macaroni. Sizzle the butter until light brown and pour it over the
dish.
***For the apple sauce:
Peel and core the apples. Cook slowly with the apple juice, cinnamon,
whole nutmeg and sugar: add a squeeze or so of lemon juice toward the
end of the process. Remove the whole spices, sieve the puree, and
sweeten to taste if necessary: then whip the remaining cream, top the
applesauce with it, and serve alongside the macaroni/cheese.
(translated from SCHWEIZER SPEZIALITAETEN: ALTE ORIGINAL-KOCHREZEPTE,
Peter Buehrer, Editions M, Zuerich, 1991)
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Title: Berner Haselnussleckerli (Bernese Christmas Cookies)
Categories: Swiss, Cookies, Baking
Yield: 4 Servings
12 oz Hazelnuts, roasted, skins
-removed, and finely ground
12 oz Blanched almonds, finely
-ground
1 lb Sugar
3 1/2 oz Mixed peel, finely minced
1 ts Cinnamon
Grated rind of one lemon
2 tb Apricot jam
4 Egg whites, lightly beaten
Recommended equipment: carved wooden molds, or, if unavailable,
decorative cookie cutters
Combine the ground hazelnuts and almonds with the other ingredients
in a mixing bowl. Mix together well. The dough will be very moist
and soft but should gold together. Wrap in plastic cling film /
Saran wrap and leave at room temperature overnight.
The next day, roll out the dough 3/8 inch thick on a board sprinkled
lightly with granulated sugar. Dust a decorative wooden mold and the
sough lightly with icing sugar / confectioner's sugar. Press the mold
repeatedly into the dough. Brush off the excess sugar. Separate the
cookies with a sharp knife. If using cookie cutters, cut out
decorative shapes as desired. Place on a buttered and floured baking
sheet. Allow to dry at room temperature for several hours.
Preheat the oven to 300 F / 160 C. Bake, one sheet at a time, in the
middle of the oven for 20-30 minutes or until golden and relatively
dry. Loosen the cookies from the baking sheet with a metal spatula as
soon as you have taken them out of the oven. Allow to cool on the
baking sheet for several minutes before removing them to a wire rack.
When cool, store in airtight tins.
(from FESTIVE BAKING IN AUSTRIA, GERMANY AND SWITZERLAND, Sarah Kelly:
Penguin paperback, ISBN 0-14-046567-7)
Shared by Diane Duane (http://www.owlsprings.com/edibilia.html)
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Title: Zouftschriibertopf (Zurich Guildhouse "Clerk's Casserole"
Categories: Swiss, Meats, Main dish
Yield: 4 Servings
200 g Potatoes
100 g Carrots
50 g Smoked bacon
100 g Mushrooms, finely chopped
100 g Baby peas or petit pois
-(canned if necessary)
80 g Filet of beef
80 g Filet of veal
80 g Filet of pork
80 g Calves' liver
80 g Veal kidney(s)
2 "chipolata" or other mildly
-spicy sausage
A colorful composition of golden-brown chipped potatoes, with
finely-cut carrots, mushrooms, bacon and tender baby peas, topped (as
a recent variation) with a tender mixed grill. This is a specialty
of "Zunfthaus der Waag", one of the the old riverside and lakeside
Guildhouses of the city of Zurich, many of which have now become (or
feature) restaurants. ("Zouft-" is the Zurich-dialect pronunciation
of "Zunft".)
*****
Dice the potatoes, carrots, and bacon, and chop the mushrooms finely.
Cut the meat into "medallions" or slices about 1/2-3/4 inch thick.
If you are using fresh peas for this dish, parboil for 5-7 minutes,
until just beginning to be tender.
Saute the potatoes in butter until golden brown: when they're ready,
add the (cooked) peas and combine well: keep warm. Separately, saute
the carrots, mushrooms and bacon until the carrots are just tender
and the bacon is done.
Grill the meats to your liking: when they're done, arrange the cooked
vegetables on a warm plate, and then garnish with the components of
the mixed grill.
(Recipe courtesy of the "Wunschrezept" recipe-finding service of the
"Brueckenbauer" online magazine, affiliated with the Swiss grocery chain Migros.)
(Brueckenbauer: http://www.migros.ch/BB/kochen.htm. Please note
that if you have recipe requests for them, you will need to have at
least some understanding of German.)
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