All tagged top sixty
One of Switzerland’s favourite meals is one of its simplest, Gschwellti mit Chäs, boiled potatoes with cheese.
Slicing a loaf of Solothurnerbrot means a satisfying crunch and a generous spray of crumbs.
Quick and easy, this cheesy meal will see you through the last few snowy days of the year.
This beefy dish comes from Einsiedeln, home to a famous abbey—and Switzerland’s most famous alchemist.
I have long avoided making deep-fried Zigerkrapfen, but this year I found myself with a slab of Ziger in one hand and my little Bernese cookbook of 1749 in the other.
A puff pastry alternative was born.
Rice pudding on a bed of applesauce and sprinkled with cinnamon sugar. Classic comfort food.
It’s at Chilbis, weekly markets, yearly markets, Christmas markets, and any other sorts of general festivities, where you’re bound to find Magenbrot, pieces of Lebkuchen with a sugary coating, often in bright pink bags.
My apple version of Switzerland’s beloved open-faced pie doubles up on the apples and gets rid of the custard altogether—in favour of juice.
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.
This cherry dish, similar to the French clafoutis, is the oldest surviving cherry recipe from the canton of Zug, and was first published in the late 18th century.
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.
The classy Swiss have an more elegant Götterspeise than their German neighbours (whose 'food of the gods' is basically Jello). Here, it's a layered dish of compote, custard, and biscuit (often Zwieback), similar to the British Trifle. Yum.
The Griessköpfli is akin to rice pudding (creamy, raisiny), but firmer, and therefore sliceable. It is dazzlingly toppable—pour over anything from boozy sauces to fruit compotes or caramels, or eat it plain and revel in its comforting simplicity.
This is one of the traditional foods served at the Onion Market, or Zibelemärit, today in Bern. The market starts at 4am, so the onion tart makes an excellent (fragrant) breakfast. They are usually quite pale and very creamy and are enjoyed with Glühwein, (or after a few Glühweins...)
A couple of months ago, Sam forwarded me a list of these 25 retro Swiss meals. Although I didn't grow up in Switzerland, my mother made a few of the entries on the list, including what seemed like a never-ending supply of tomato rice. Sam laughed in remembrance at some of the entries, but when it came to number 8 he stopped and his face got serious.
"Do you know how good Toast Hawaii is?"
It's hard to imagine anything better than the Linzer Torte, that glorious mix of sandy, buttery hazelnuts and tart, ruby jam from Linz, Austria. Imagine my surprise at discovering the St Galler Klostertorte, its cousin from over the alps, made Swiss by adding, of course, chocolate.
The two best ways to sell dessert, a chef once told me, are to make it either nostalgic or do-it-yourself. Either something that tastes like childhood or something you have to actively do: pour something, roast a marshmallow, etc. The Coupe Dänemark hits all the buttons, and perhaps the combination of flavours, chocolate and vanilla, along with the simple act of pouring a sauce, make it the perpetual favourite it is today.