All in Classic Swiss Recipes
This easy, one-pot meal is a favourite of central Swiss families, especially those in canton Nidwalden. Perfect for new potatoes, beans, and beans' favourite herb, summer savoury. Throw everything in a pot, simmer for an hour, and you've got dinner.
The crowning jewel of most Swiss Sunday breakfast tables is the plaited, golden Zopf / Tresse / Treccia, whose name means ‘braid’ in German, French, and Italian.
Easily Switzerland's most famous bread, Zopf is enjoyed in all regions of the country, particularly the Emmental, where butter is treasured and added to the bread with abandon, and the braids are often giant and sold by the metre.
For a long time I only made three strand Zopfs, because I couldn’t master the traditional two-strand method.
Or my husband Sam would swoop in, cross his hands a couple times, and have a perfect two-strand braid.
On hot days in Switzerland, like in many other countries, people eat salad.
But because it's Switzerland, sometimes a lot of cheese is involved.
Vogelheu (literally, bird's hay) is a classic Swiss dinner and the perfect way to use up leftover bread and incorporate seasonal fruits into a meal.
It's basically bite-sized french toast.
Coupe Romanoff isn't originally Swiss, but it’s probably the country's second favourite ice cream sundae (after Coupe Dänemark, of course).
This classic Bündner dish is made up of buttery potato niblets, served with cheese, apple or cranberry sauce, and milky coffee.
What better way to celebrate St Fridolin, patron saint of Glaurs, than with the flaky, double stuffed puff pastry Glarner Pastete? Half filled with dried plums and half with almond paste, it's beloved in the canton and made in numerous bakeries throughout the region.
A magnet for children (and my husband), the bright green icing hides an intense chocolate filling.
These love letters from canton Solothurn are a perfect treat for your Gal- or Valentine.
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.
With a few humble ingredients you can make this classic dish from canton Uri—pear mashed potatoes, crowned with onions.
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.
Grittibänz, sweet doughy bread boys, are the featured baked good to go along with the visit from Samichlaus.
Tarte au Vin Cuit
The name is misleading—vin cuit (cooked wine) is actually a thick syrup made from boiling down pears, sometimes apples, and rarely grapes, until they become dark, sweet, sticky, and molasses-y. Traditionally, this was done in big copper pots over open fires.
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.
When I asked Sam about his favourite Swiss summer dishes the classic, meaty, Siedfleischsalat was at the top of his list.
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.
Aunt Vreni's Birchermüesli
With the mercury just over 30°C at the moment, it's certainly too hot to cook, and luckily my Aunt Vreni recently gave me her super quick and easy recipe for Birchermüesli.
Turta da Nuschs
Wandering bakers ventured forth from Graubünden and eventually made it home—then baked this delicious caramel and walnut tart.