All in Swiss with a Twist
Kirsch Sour & Cherry Syrup
Of course the best kirsch should be drunk alone, however there are a wealth of drinks, like this Kirsch Sour, that could be made with less exclusive varieties (I know everyone who has ever made cheese fondue has a bottle in their liquor cabinet).
The word spätzle (spätzli in Switzerland) literally means 'little sparrows', perhaps describing the shape. The similar knöpfli, which uses the same batter but is formed in a little ball, is the diminutive word for 'buttons' in German.
Absinthe Crème Caramel
"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."
Sbrinz, the wonder cheese!
This beauty is great for grating and it's one of your best companions on a cheese board. Here it gives the classic Italian dish Eggplant Parmesan a Swiss twist.
Green walnuts from the verdant valleys of Ticino meet the original green fairy in this cocktail that tastes like a bag of liquorice allsorts.
I bought a bottle of Nocino (a spirit made with green walnuts) from a Nonna named Rosa at a market in Ticino.
My grandmother was also named Rosa so I took that as a sign to purchase the bottle, (or was it the fact that Nonna Rosa poured me a very generous tasting glass...).
I need a lot of granola in my life, because since moving to the Emmental my yogurt consumption has increased by about 240%.
It felt a little strange, putting tomatoes in my fondue pot...
Dreikönigskuchen for a Crowd
This holiday celebrates the three kings finally reaching Bethlehem, so a small plastic king figurine (or whole almond, or marzipan blob, if you are baking it at home) is baked into the bread.
Whoever finds it is king for the day (and should be forced to wear a paper crown for the whole day, as is tradition).
Some people have spirit animals.
I have a spirit cake.
Faster than you can say Jack-O-Lantern, your pumpkin can be turned into a mini fondue.
I've never seen my little Luusmeitschi devour something as rapidly as this gourd-y Älpler Magrone. By the end of the macaroni massacre her chair, the table, most of the floor and her entire head and hair, neck, arms, onesie, legs and feet were covered in pumpkin.
How many Swiss millionaires are there?
If I had to write a personal ad for my husband Sam, it would go something like this: tall, bespectacled Software Engineer, photography and fermentation enthusiast, with a real talent for eating, seeks nice lady to share cheese and beer with.
Why should Spitzbuben have all the fun?
Some of the best Swiss fruit is now available, en masse, in supermarkets.
Particularly beloved are the Walliser Apricots with their rote backen, or red cheeks, describing the rosy blush they have on their skin, and the Zwetschgen, the plum's regal, indigo cousin.
St Galler Klostermuffins
Like a Linzer muffin, made Swiss with chocolate...
Now this is my kind of veggie burger.
When I was in University I didn't have a fondue pot.
But my roommate Erin did.
Normally any Toblerone that makes it into my kitchen gets eaten long before it gets baked with. I had to buy an extra bar just to make these chewy, oaty, chocolate-stuffed cookies, so that I would have some triangles for the way home.