All tagged boozy

Hugo

Hugo

Hugo was the invention of a beardy, south Tirolean barkeep vagabond who mixed together Zitronenmelissensirup (lemon balm syrup), Prosecco, mint, and a spritz of soda water, thought up a name off the top of his head, and served it to regulars at his bar in Naturns in 2005.

Boozy Balls

Boozy Balls

These boozy balls are ones you'll actually want to eat.

Often rum balls are made with leftovers—stale cake and cookies—but these are purpose built, using ground nuts as the base. And why ever limit yourself to just rum?

You can make them gluten-free, dairy-free, vegan, even booze-free—the variety is endless.

Schwarzwäldertorte

Schwarzwäldertorte

The Black Forest Cake probably isn't actually named for the actual Black Forest, but for the spirit that was used to make the cake, Schwarzwälder Kirschwasser, a kind of cherry brandy that was distilled from Black Forest cherries. Or it might be named after the traditional costumes of the Black Forest.

Vin Blanc Chaud

Vin Blanc Chaud

In mid December, I took in the Strasbourg Christmas market with my buddies Lauren and Emily. The highlight was lovely steaming cups of warm, spiced white wine that went right to our heads. 

A couple of sips and our eyes got glassy, our speech emotional, and the cobblestones became difficult to negotiate.

It was some good mulled wine. 

Swiffins

Swiffins

In an attempt to mitigate the transition from a warm and rather green November, to full-on, (hopefully snowy) December, I present to you the versatile and festive, yet nontraditional, Swiffin.

The Swiffin is my Swiss version of the delicious British Tiffin, or fridge cake. The Tiffin is perhaps Britain's greatest contribution to the traybake, and so beloved that even the bottom layer of Prince William's wedding cake was made out of fridge cake...

 

Sii

Sii

Sii is a little like bread pudding, only with wine instead of milk. You soak the bread and dried fruit in wine overnight, then mix it together and warm it in some butter. I made two versions: one with Walliser white wine and apricots, and the traditional with red wine and raisins. 

Brot Pudding

Brot Pudding

In Swiss German the Aaschnitt, or end of the bread, is called something different in practically every region of the country. It is a word commonly used to show the extreme variety in regional terms throughout the German speaking realm. Regardless of what you call it, it makes great bread pudding. 

Boozy Mirabelles

Boozy Mirabelles

The market stalls in Bern are filled with late autumn fruit and the plums are holding court. If Zwetschgen is King, then his Queen is the tiny golden Mirabelle.

I've set my mirabelles to soak, using gin as my boozy base, and in a few weeks' time, there'll be boozy fruit for spooning over ice cream, as well as mirabelle infused gin, perfect for cocktails. 

Cervelat Crostini

Cervelat Crostini

Apparently you can make anything out of cervelat, Switzerland's national sausage. Although I think its most perfect form is grilled, with mustard, I am not adverse to using it as often as possible in all manner of dishes. 

Rüeblitorte

Rüeblitorte

A Swiss classic, I remember my mum's Rüeblitorte (carrot cake) fondly. She never iced it, so I always felt like I could eat it for breakfast. I asked her to send me her recipe, and she ended up sending both hers and my grandmother's. Rather than decide between the two, I diplomatically amalgamated them and came up with the following.