All in Swiss Breakfast

Tropical Birchermüesli

Tropical Birchermüesli

With a glut of fresh pineapple, this tropical birchermüesli was born. It uses coconut milk, toasted coconut and dried pineapple, though you could use any dried tropical fruit. The most important thing is to only add the pineapple at the end—if you let it sit in the yogurt it gives it a funny, curdled taste. You can really easily make this dairy-free by using a non-dairy yogurt.

Gruyère Strata

Gruyère Strata

This recipe is endlessly adaptable. Any kind of bread will work, preferably stale. You could use any kind of melty cheese. If you don't have mushrooms, throw in some ham, or bacon, or leftover cooked chicken. If you have fresh herbs, throw in some of those in too. If you want to make this sweet, just omit the cheese and add some raisins or other dried fruit.

Birchermüesli

Birchermüesli

When I first moved to Switzerland, I did a short stage at a lovely bakery in the mountains. With a 4:30 am start, by the time z'Nuni rolled around I was ravenous. I was offered my choice from the display case and I took a little pot of pink, berry Birchermüesli. Two bites and I was sold.

How could it possibly be so creamy?  

Dr. Bircher's Müesli

Dr Bircher's Müesli

"It's weird," was Sam's consensus on the original Birchermüesli recipe.

If you are familiar with the creamy variety sold in bakeries and cafes around Switzerland and the world, this is very much a departure, but it is the original version from Swiss physician and nutritionist, Dr. Maximilian Oskar Bircher-Benner. 

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. 

Tannen Granola

Tannen Granola

I really wanted to like tannen syrup. I had never tried it before and it's thick and amber and smells like Christmas. It seemed so alpine and wholesome that I felt sure I would love it. I spread it thickly onto a piece of Zopf, breathed deeply (O Tannenbaum!) and took a bite. It tasted like an alpine meadow in bloom. It didn't taste like Christmas at all.  

 So, I decided that I needed to do something else with the rest of the jar, namely granola.