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.
A popular Christmas dessert in Switzerland, especially the French-speaking part, is the forest-themed Bûche de Noël.
A nog-adjacent, custardy drink where the booze is already included in the bottle.
A Christmas-ready Tiramisu with chocolate and pears, and doused in Williams, a traditional pear Schnaps.
Christmas markets and Chilbis are few and far between this year, so why not create the magic taste of Gebrannte Mandeln, sugary roasted almonds, at home?
Here’s my compendium of Swiss Christmas recipes—from beloved Swiss Christmas cookies, to typical Christmas dinners, as well as food eaten during the season, whether at Christmas markets or on St Nicholas Day, the 6th of December.
Schaffhausen’s famous onion tart, with a hint of bacon.
Grated apples, toasted nuts and cinnamon are all stuffed into a sweet crust. This perpetually juicy tart, named for Zürich’s clergy houses, is an apple-lover’s dream.
This classic family favourite borrows five ‘p’s from the Italians—pomodoro, Parmigiano, panna, prezzemolo, pepe—but seems to be Swiss at heart.
Not chewy, but rather firm and tender, this classic Swiss confection is made of two simple ingredients, quince and sugar.
Gotthelf's dense, chocolatey cake, decorated after his most famous tale, the horror classic The Black Spider.
As my intrepid husband Sam knows, there’s no business like sloe business.
Full of greens and cream, this classic soup from canton Fribourg is sure to warm your belly.
The Coupe Nesselrode—vanilla ice cream, vermicelles, meringue and whipped cream—is an exquisite autumn sundae.
Like Switzerland’s beloved boozy coffee, but in cake form.
Chur’s meatiest offering, in pie form.
A great family bake—bread on the bottom, applesauce on top, and a pretty lattice perfect for little hands to make.
Delicious horseshoes, stuffed with nuts and honey.
This is a quick, one-dish meal featuring seasonal tomatoes and herbs (and lots of sausage).
The version from Murten, this bready base is topped with slightly sour, slightly caramelized cream.
The savoury version of the bready Mont Vully classic, topped with bacon and caraway seeds.
