All in Classic Swiss Recipes

Schinken im Teig

Schinken im Teig

Schinken im Teig just means ham in dough.

The Swiss love wrapping their meat in dough, whether it be a light, flaky pastry or a thick, chewy bread crust. Sometimes the pork is first studded with dried fruit and carefully wrapped with bacon.

This impressive, golden encrusted meat is often served for special occasions or Sunday dinner.

Walliser Cholera

Walliser Cholera

There is a persistent rumour that the dish is indeed named for the disease Cholera, after a particularly bad outbreak in the 1830. People in the Wallis stayed home to avoid contamination and were forced to use things they already had in their larder and gardens to feed their families.

More likely, however, is that it's named after the glowing coal in the fireplace where the pan would have sat to bake.

Süssmostcreme

Süssmostcreme

Apple juice naturally ferments after a few days, so it wasn't until until the early 1900s when pasteurization made it possible for a non-alcoholic version to be stored and sold at market. Süssmost then became popular with children and athletes...and the government, who was trying to combat alcoholism.

Polenta

Polenta

While it does take some time to make perfectly creamy and tender polenta, it doesn't require the labour-intensive work that is often associated with the dish. You don't have to constantly stir for an entire hour. You just need to frequently stir for about 45 minutes. 

Pilz Pastetli

Pilz Pastetli

My grandmother was an expert mushroom hunter. She would take morning hikes through the forest, collect them in an old wicker basket, and then make Pastetli with mushroom filling for lunch. The secret of which mushrooms to pick was then passed on to my aunt and cousin.

Because mushrooms can definitely kill you.