All in Swiss Desserts
Switzerland has some seriously great craft beer and the highest brewery to citizen ratio in the world.
The grandfather of craft beer in Switzerland is Brasserie de Franches Montagnes, or BFM, who make a lovely brown ale, La Torpille, perfect for flavouring ice cream.
Enjoyed throughout Italy and Ticino, Crostata is a great way to use a glut of summer fruits.
The Basler Kirschenbrottorte, is just what the German describes—cherry bread cake from Basel. It's basically a big bread pudding, chock full of cherries.
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.
Dinkel is the German word for spelt and this ancient grain has been cultivated in Europe since the Late Stone Age. But after centuries of dominance, spelt production gave way to its heartier cousin, wheat, which required less care and yielded more grain.
Through the hard work of farmers and millers, spelt was saved, and protected, and now can be enjoyed in numerous forms, from pasta to these puffed spelt bars.
The bees are a-buzzing.
Inspired by their sweet, sweet honey, I bring you these cupcakes.
"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."
Now for the challenge of using up all of those leftover Easter bunnies—and what better way than an excuse to eat chocolate for breakfast?
That's right, bread pudding.
This version features a filling made of Weggli—little Swiss milk buns—and lots of raisins, which makes it like a bread pudding tart.
It isn't traditionally an Easter cake, and it isn't Swiss, but I like any excuse to make this buttery and jammy classic from just over the border.
A magnet for children (and my husband), the bright green icing hides an intense chocolate filling.
What could be better than this flaky and creamy, crisp and soft dessert that is nearly impossible to eat neatly?
It's a continuous "struggle" to get through the mountain of leftover Christmas chocolate, and that's where recipes like this three ingredient mousse come in handy—break up your chocolate, whip up some egg whites and cream, and presto, dessert.
Some people have spirit animals.
I have a spirit cake.
I didn't intend it when I made it, but there is something deliciously noggy about this cake. It brings back numerous Christmas tree decorating sessions, nog in one hand, rum bottle in the other.
It might be the four eggs in the cake batter. Or the dashes of cinnamon. Or the lashings of rum.
Whatever it is, it's Christmas.
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.
Though there are some holiday things I am happy to leave over the pond—salads that involve marshmallows, Black Friday—pumpkin pie is not one of them. I have joyfully sought out canned pumpkin and plied my Swiss relatives with the smooth, spicy, creamy, buttery, crisp, delicious dessert (it really has everything, doesn’t it?).
And it turns out that the Bernese were already enjoying it centuries ago.
In 2011, Sam received his doctorate in Mathematics. His thesis was called Justification Logics with Common Knowledge, and he asked me to proofread the English for him. It was nearly flawless, but he still offered to compensate my services in any way I saw fit. For me, the most logical choice was to be paid in my favourite food, chestnuts.