Coupe Romanoff isn't originally Swiss, but it’s probably the country's second favourite ice cream sundae (after Coupe Dänemark, of course).
All in Retro Swiss
"I climbed out of the window, right past the police officer at my door, and I went to warn my friends."
So said the woman on the video, as the camera zoomed in on her knee high leather boots.
"I came in through the front door—boy was the cop surprised to see me. I invited him in and made him a coffee, but I had to promise not to tell anyone that I'd gotten out."
I often have a difficult time ordering Brät at the butcher's, as I find it really hard to pronounce in Swiss German.
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.
At one time this Arbeiter (worker) version of Cordon Bleu was the only way for lower classes, who could not afford more expensive meats like veal, to make this perennial favourite. Today it is a favourite for anyone who loves sausages and melted cheese (yes, please).
This recipe for Maispizza (Corn pizza), comes from Betty Bossi's everyday recipe book, Alltags Rezepte mit Pfiff. This book, first published in 1975, is full of strange 70s recipes for meatloaf with banana and nostalgic classics, like this pizza.
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.
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?"