Hi, I'm Andie.
I live near the Swiss Alps, in Bern, and I love not only melting cheese, but all kinds of Swiss cooking.
Although, it doesn't seem to be Christmas oriented, the flavour and design of this tart from canton Vaud is festive, and it would add a welcome burst of green at any holiday buffet.
Grittibänz, sweet doughy bread boys, accompany the visit from Samichlaus on December 6th.
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.
In honour of the Zibelemärit (onion market) today in Bern, I thought I would make some Swiss Onion Soup.
(ok, so it's actually French Onion Soup, with some slight alterations.)
It turns out that the Bernese have been enjoying pumpkin pie for centuries.
Cheese from the alp is a powerful thing.
If you can get some Alpkäse for this recipe, rejoice. But if not, don't fret, really any hard Swiss cheese will do.
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.
I often have a difficult time ordering Brät at the butcher's, as I find it really hard to pronounce in Swiss German.
"Brät, bitte"
"Brot?"
"Nein, Brät."
"Brie?"
"Nein, Brääät."
"Oh, Brät!"
Faster than you can say Jack-O-Lantern, your pumpkin can be turned into a mini fondue.
Sometimes my Swiss friends ask me questions about North American baked goods like: "what's the difference between a cupcake and a muffin?"
And I ask them questions like: "What's the difference between a Torte and a Kuchen?"
I've never seen my little Luusmeitschi devour something as rapidly as this gourd-y Älplermagrone.
How many Swiss millionaires are there?
A lot.
As I wrote last week, we had a big pear surplus chez nous. It was pears for days, which necessitated a pear topping for our Friday night pizza—hence Pizza Williams.
You won't regret making your very own sourdough baby—sourdough pizza crust is, if time consuming, exceptionally delicious.
A little while ago we got the call, same as every year.
"They're here."
Pears that is.
Ziger.
My mother-in-law, Josy, often waxes poetic about the stuff, which is made from whey, a byproduct of cheesemaking.
Creamy no-bake cheesecake, with the nostalgic taste of Bärentatzen.
Why should Spitzbuben have all the fun?
When I asked Sam about his favourite Swiss summer dishes the classic, meaty, Siedfleischsalat was at the top of his list.
