Recipezaar: Cuisine,Swiss recipes

Chocolate Fondue a La Chalet Suisse

Tue, 30 May 2006 18:08:56 -0400

I am posting this for the ZWT 2006. I have not made this and it is compliments of fooddownunder.com -- posted by Creation in Hope

Getränkter Zitronencake (Swiss Lemon Loaf)

Tue, 30 May 2006 20:13:13 -0400

This lemon loaf is very popular here in Switzerland and extremely moist! -- posted by tigerduck

German/Swiss Egg Casserole

Thu, 01 Jun 2006 14:04:22 -0400

Adapted from the "Best of Friends" cookbook, this hearty casserole takes the tradional German caraway rye bread and Swiss cheese and combines them with hard boiled eggs, that are traditionally eaten with German beer. This can be made earlier and then baked later. -- posted by LAURIE

Shenkli (Swiss Doughnuts)

Mon, 05 Jun 2006 14:29:02 -0400

Posted for ZWT II. This is adapted from a really nice Ohio cookbook that I received in a recent Zaar cookbook swap. I haven't tried this yet. Prep/cook time is a guess, and servings are an estimate because the original recipe is a little unclear about how big you are supposed to make the doughnuts. -- posted by Muffin Goddess

Swiss Basler Leckerli (Basel Cookies)

Tue, 06 Jun 2006 14:52:35 -0400

Makes 1 cookie sheet of cookies. For ZWT II('06). Times don't include overnight(or 5-6 hours)of drying before naking. -- posted by Nana Lee

Saint Moritz Martini

Fri, 09 Jun 2006 18:25:50 -0400

A sweet creamy cocktail that reminds me of a raspberry milkshake. -- posted by SusieQusie

Lavender Fudge

Thu, 15 Jun 2006 21:11:55 -0400

Chocolate is soothing then you add lavender and you're in Heaven. -- posted by ~Rita~

Chocolate Swiss Roll

Thu, 15 Jun 2006 22:52:58 -0400

I love this recipe, it is sooo easy to make but looks really special when done! Oh & it tastes fantastic too! I sometimes add fresh strawberries to the whipped cream for a nice change. -- posted by *Marli*

Laugenbrotchen (Pretzel Rolls)

Mon, 03 Jul 2006 20:11:45 -0400

These are traditional German bread rolls made from pretzel dough- so the dough can also be used to make pretzels (Brezen). A Betty Bossi recipe. Preparation time includes rising time. Dough could initially be done in the breadmaker. -- posted by Chickee

Zürigschnätzlets (Veal in Cream Sauce- Veal Zurich)

Mon, 03 Jul 2006 21:58:26 -0400

Very traditional Swiss meal. Adapted from Betty Bossi. You can also add about 200g of calf's kidney, instead of some of the veal, but I don't like it so I omit it. -- posted by Chickee

Zopf (Traditional Swiss Plaited Breakfast Bread)

Tue, 04 Jul 2006 10:19:38 -0400

Zopf is a soft milk bread and is a family tradition with us; it is usually served with butter and jam, although can also be served with soft cheeses and cold meats. It is a breakfast or dinner bread. If you need to know how to do the plait, let me know and I'll send you a diagram! Based on a Betty Bossi recipe. -- posted by Chickee

Susan's Chocolate Dream

Tue, 04 Jul 2006 18:53:10 -0400

My names's Susan, well Susanne in German. This is kind of my signature dish. No, I didn't create it myself, but the way of serving them in paper muffin cups is my addition. It makes them look very delicate, just like from an expensive shop. They are always a big hit! The original recipe is just called chocolate squares and comes from a very famous Swiss baking book that everybody who enjoys baking owns here in Switzerland. My grandmother used to make these chocolate squares often. She cut them as in the original recipe into large squares and served them on individual plates. -- posted by tigerduck

Fondue

Wed, 05 Jul 2006 12:56:57 -0400

Perhaps the best fondue recipe I have ever found - simple, easy, and the correct cheeses. As with any fondue, never drink water with the meal. If that is not sufficient warning, imagine that cheese forming into a large ball in your stomach. (Preferable to drink white wine) -- posted by Wade in Indianapolis

Decadent Potatoes

Wed, 12 Jul 2006 14:24:12 -0400

Cheesy and delicious! -- posted by ~Leslie~

Omelette (Pancakes/Crepes)

Thu, 13 Jul 2006 14:51:55 -0400

I know this says Omlette but that is what they are called in Swiss! (pronounced om-le-tter). They would be thin pancakes or crepes in Oz. We usually fill with sliced fried mushrooms and cheese. I had a really nice one last night with Nutella and crushed nuts! Yield will depend on the size of your pan and how thin you can make them (and how many you want to eat! We usually have 2-3 each) -- posted by Chickee

Engadiner Nusstorte (Nut Cake)

Mon, 24 Jul 2006 20:36:55 -0400

A dense caramel walnut pastry cake- think of it like a pecan pie with a lid! Traditional from the Graubunden part of Switzerland. The crust is quite biscuit like. -- posted by Chickee

Meraner Cake

Mon, 14 Aug 2006 21:51:43 -0400

Great cake with coffee and a little cream. A Betty Bossi recipe. -- posted by Chickee

Gruyere Potatoes

Wed, 16 Aug 2006 17:23:22 -0400

I really like the flavor imparted from the beef broth, instead of more dairy from cream or milk, as is usually found with scalloped potatoes. -- posted by Debbie R.

Mandel Broetli (Almond Biscuits)

Tue, 05 Sep 2006 15:16:19 -0400

This is based on the Swiss recipe for Anisbroetli (Aniseed biscuits), but for those who prefer an almond flavour rather than aniseed. Makes quite a bit but is easily halved. Better if made in advance, will keep several weeks in an airtight container. -- posted by Chickee

Tiroler Cake

Wed, 13 Sep 2006 17:41:09 -0400

This is my cousin's recipe. A 'cake' in Swiss is traditionally one made in a loaf pan. This is a good coffee cake. -- posted by Chickee

Pommes De Terre a L'etouffee (Pan Fried Potatoes)

Sun, 08 Oct 2006 21:27:52 -0400

Recipe from Elle second cookbook. Really deeply delicious with a wonderful crunch. -- posted by lindseylcw

Authentic Papet Vaudois

Wed, 01 Nov 2006 20:00:14 -0500

I was introduced to this traditional Swiss dish by my flatmate. I came across a number of recipes, some of them coated with cheese and finished in the oven, but this one is real Papet Vaudois in its purest (and healthiest) form. -- posted by Belgicook

Basler Brunsli

Sun, 24 Dec 2006 17:31:25 -0500

This is a Swiss cookie which is made at Christmas time. It is a lovely combination of chocolate and spice and has the added bonus of being both dairy and gluten-free, ideal for those who have dietary issues. Please note: Refrigeration and drying times are included in the cooking time. From Canadian Living Magazine. -- posted by Irmgard

Scalloped Potatoes With Heavy Cream and Cheese

Sat, 13 Jan 2007 21:24:57 -0500

Julia Child Rules!!! "Gratin Jurassien" Named for the Juras region in Switzerland. A mainly Francophone region in the Jura mountains that border France. Use more cheese if you want to, it won't hurt, especially on the top of the casserole. This is filling and rich and goes wonderfully with beef, pork, lamb, pretty much anything. It also freezes and reheats nicely. You can also saute pearl onions in butter and put them in amongst the potatoes and cheese. An afterthought: try to get waxy potatoes, like reds or golds, to make sure that the slices don't turn to mush when absorbing the cream. (and that should be emmenthal cheese, but I can't get it to correct. Sorry.) -- posted by Queen Dragon Mom

Swiss Fondue

Wed, 17 Jan 2007 14:18:00 -0500

This is the best cheese fondue I have ever tasted. It's an authentic Swiss recipe that was given to me by a friend whose parents immigrated from Switzerland. I like it as a main dish, served with a salad. It's works as a first course too, but be careful - it's very filling. It also makes a great party dish. Have some of those long frilly cocktail picks for spearing and dipping the bread. -- posted by Patty Mae

Swiss Salad (For Our Swiss Sister, Tigerduck)

Wed, 21 Feb 2007 22:46:02 -0500

This salad by Lillian Langseth-Christensen from "How to Present & Serve Food Attractively" seemed very timely w/RSC going on, so I decided to enter it & dedicate it to Duckie. Enjoy! (Time does not include time to hard-boil & cool the eggs or refrigerate the dressing.) -- posted by twissis

Rösti (Roesti)

Fri, 23 Feb 2007 00:03:03 -0500

Rösti is a traditional Swiss dish of fried grated potatoes, a little like a hash brown. Recipe by Sylvie -- posted by Charlotte J

Zurich Veal

Fri, 23 Feb 2007 18:20:27 -0500

Rosti and Zurich Veal are a matched pair. In Swiss restaurants you will rarely, if ever, get one without the other. Recipe by Sylvie at the Silver Spoon. -- posted by Charlotte J

Swiss Absinthe Warmer Louche Effect!

Fri, 02 Mar 2007 15:44:31 -0500

This fun drink is a twist on the Van Gogh's recipe that is on zaar. Because its level of alcohol absinthe shouldn't be drunk straight. Absinthe's popularity grew steadily until the 1840s, when absinthe was given to French troops as a fever preventative. When the troops returned home, they brought their taste for absinthe with them, and it became popular at bars and bistros. -- posted by ~Rita~

Viennese Chocolate Cream Cake

Fri, 02 Mar 2007 22:36:15 -0500

This is a Show Stopper and Delish! It's amazing that 9 ingredients can make this! Lots of work but worth it. Can be prepared a couple day ahead. Be sure to use cake flour. -- posted by ~Rita~

Lady Godivas' Hot Toddy

Wed, 07 Mar 2007 17:58:41 -0500

This is for those moments after traversing slopes and glaciers. When you want to get the jiggle back into your bones and the giggle back into your mood... -- posted by evelyn/athens

Swiss Eggs

Thu, 08 Mar 2007 22:53:49 -0500

A creamy, comforting breakfast -- posted by Brenda.

Eskimo Kiss Layered Shot

Tue, 13 Mar 2007 15:52:03 -0400

Pony glass is called for this layered shot. It is a small stemmed glass with a rounded bottom and fluted top, they hold about the same amount of liquid as a shot glass. -- posted by ~Rita~

Ham and Cheese Rösti

Sat, 31 Mar 2007 21:41:59 -0400

From Eating Well magazine March/April 2007. This is a simple dinner. All you need to add is a vegetable and dinner is on the table in under a half hour. This would also work well for a nice and easy brunch. -- posted by ksduffster

Yodel

Fri, 06 Apr 2007 14:57:52 -0400

I thought this would be a good drink for our FFF game while we are in Switzerland!! So here is your Drink of The Week -- posted by Charlotte J

Rösti (Swiss Potato Cake With Onion)

Sun, 22 Apr 2007 15:36:27 -0400

In Zurich, a German-speaking city, practically every bar and beer hall garnishes its big plates of meat with this kind of hash brown cake; it might be cheese or onion or plain Rösti, but youll always be happy to see it. Refrigerating the whole baked potatoes overnight makes them much easier to grate. Special equipment: an adjustable blade slicer fitted with julienne blade, a food processor fitted with medium shredding disk, or a box grater. Chill time is included in total time. From Gourmet Magazine. -- posted by Sandi (From CA)

Cheese Fondue

Thu, 26 Apr 2007 12:59:59 -0400

Cheese fondue printed from cooks.com -- posted by mama's kitchen

Chestnut Souffle from Ticino

Tue, 01 May 2007 11:05:57 -0400

I am posting this for the ZWT 2006. I have not made this recipe and it is compliments of fooddownunder.com. -- posted by Creation in Hope

Ploughman's Cheese Fondue

Fri, 11 May 2007 16:51:35 -0400

A new twist on a classic dish, this fondue would be great for a party. A James Martin recipe. -- posted by English_Rose

Chipotle Cheese Fondue

Sat, 12 May 2007 16:56:38 -0400

A Gourmet recipe. Accompaniments: assorted cooked vegetables such as broccoli, carrots, pearl onions, and potatoes, bread sticks cubes of day-old French, Italian, or sourdough bread. -- posted by English_Rose

Swiss Fruit and Yogurt Muesli

Wed, 23 May 2007 09:24:43 -0400

This is from Cooking Light. Posting for ZWT3. -- posted by dicentra

Swedish Butter Hearts

Fri, 01 Jun 2007 23:20:37 -0400

From a CD cookbook Gourmet Recipes. Amount depends on size of (aspic) cutter. Posted for ZWT3 -- posted by Julie B's Hive

Scarlett's Crock Pot Cheese (And Prawn) Fondue 2 Die 4!

Mon, 04 Jun 2007 20:22:01 -0400

Ideal for long hot summer days when you don't feel like cooking and of course the beauty of using a slow cooker (crock pot) is that it doesn't heat the kitchen! The prawns are optional for vegetarian but if you eat fish please add them! This is sooo fantastic! Serve with crusty bread or crudites or pretzels! YUM! Adapted from: Slow Cooker Cookbook by Gina Steer. -- posted by Sc4r1ett

No Bake Chocolate Pôts De Crème

Thu, 07 Jun 2007 23:02:58 -0400

These are not for the faint of heart but for the true chocophile. They are very rich! Serve with raspberry sauce and whipping cream, for an easy, elegant dessert. For the best flavor and texture, use high-quality chocolate. If substituting chocolate chips for the chocolate, be sure to use a high-quality brand, such as Ghirardelli bittersweet chips. Time does not include chilling before serving. -- posted by momaphet

Skiers Swiss Cereal (Rainy Day Breakfast)

Tue, 03 Jul 2007 23:24:08 -0400

I found this in a Diane Mott Davidson mystery book. It is SO easy and flavorful, put it together the night before then cook it on the stove top in the morning. Never a big fan of porridge or oatmeal, this one changed my mind. I use all sorts of different fruit depending on mood and what is at hand. Apples, blueberries, or banana along with the mentioned dried cherries work perfectly. As do raisins and nuts. The sitting overnight lets the fruit flavor permeate the oats and milk and you end up with ambrosia. hmm coconut would be good to try it with as well. lemon or lime zest? the combinations to taste are endless. *runs for my pantry* -- posted by MarraMamba

Porcini Fondue With Ham and Ciabatta

Mon, 09 Jul 2007 13:36:05 -0400

A great party fondue that adds porcini mushrooms plus ham for dipping. -- posted by KathyP53

Basle Flour Soup

Sun, 16 Sep 2007 16:19:15 -0400

This comes from a book called "Cooking in Switzerland" This is the traditional soup of the Basle carnival. It is served in the early morning hours after the "Morgenstraich" (the official opening of the Basle carnival) and again after everyone is tired and hungry from the "Gaessle" (when the small, masked groups parade through the streets of Basle). -- posted by Smileyfroggy

Alternative Swiss Steak

Fri, 19 Oct 2007 17:42:45 -0400

Bell pepper and cream of celery soup make this recipe different from most. A childhood favorite from mom :) -- posted by ladybug929

Swiss Fondue With 4 Cheeses - an Authentic Recipe

Wed, 24 Oct 2007 23:40:01 -0400

My family lives on the border of Switzerland in France, and this recipe has been with them forever. I believe it to be a true Swiss Fondue recipe, and wanted to post it for those desiring an authentic taste. In searching the other recipes on Zaar, I was absolutely horrified by some of the ingredients... mustard, worcesterchire sauce, blue cheese!! I hope you enjoy this treasured recipe and the good times that it brings. Please note, that you may not be able to find Appenzeller cheese. You may substitute it by adding larger quantities of Gruyere and/or Emmentaler. Jarlsberg is a bit more mild and won't have the same punch that the others do. ***The formula is: 1/2 lb cheese per person, 1/4 cup of wine per person, 1 clove of garlic per person. Adjust accordingly for larger or smaller dinner parties. This recipe will serve 4. The cheese measurements are flexible and can go up or down by a few ounces or so... you don't need to be exact, but just follow the formula to be: Larger portion of Gruyere and Emmentaler, Smaller portion of Jarlsberg, and Smallest portion of Appenzeller. When purchasing the cheeses, remember that the rind will be cut off and will reduce the amounts of usable cheese by several ounces, so plan to buy a bit larger block of each. -- posted by Dans La Lune

German Country Style Sourdough Rye Bread With Caraway Seeds

Fri, 02 Nov 2007 18:53:22 -0400

When I lived in Germany I loved all the different types of breads that were on offer; so many different textures and flavours - lots of them with seeds, onions, cheese and grains. This has to be my all time favourite however - a light and slightly chewy sourdough rye bread with caraway seeds - the very essence of traditional German flavours! This bread has been adapted for the Bread Machine/Maker, and works EXTREMELY well when made this way. However, you can of course make it by hand in the more traditonal manner, as I like to do when I have lots of "bread making time"! This bread makes superb sandwiches and is perfect when served with soups, pates, cold meats, hams, corned beef, cheese and pickles. The "sponge" sourdough starter needs to ferment only overnight, making this a light style sourdough bread. This bread also keeps very well for up to 4 to 5 days. -- posted by French Tart

Creamy Blue Cheese Fondue

Wed, 07 Nov 2007 01:52:17 -0500

For Blue Cheese lovers from our local Chef Lou. -- posted by KathyP53

Magenbrot (Gingerbread Speciality)

Wed, 28 Nov 2007 17:02:12 -0500

Magenbrot are a gingerbread type of very traditional Christmas Cookies in Germany and Switzerland. Often sold on Christmas markets. The brown color comes from the dutch cocoa used. Stomach friendly spices like cinnamon, cloves or nutmeg and not much fat might have influence the name (Magen = stomach, Brot = bread). This recipe is based on a traditional recipe, but with a modern twist in the glaze used here. And I have added some fat in this one, while the original recipes don't use fat at all. The cookies are on the dry to very dry side, but that's how they are the best. -- posted by Thorsten

A Symphony of French Chocolate Truffles

Tue, 11 Dec 2007 16:59:27 -0500

A Symphony or rather a selection of fresh cream chocolate truffles, this is my basic recipe with a few indulgent added extras.......such as toasted almonds, stem ginger with brandy or rum! These decadent rich truffles are perfect to finish of a dinner party with, especially if you serve them on a Truffle Tree - Recipe #270171 Do try to use very high quality minimum 70% solids chocolate, it really does make such a difference to the taste. They also freeze very well - which means you can make them in advance and at leisure; they only take about 1 hour to defrost at room temperature. -- posted by French Tart

Cheese Omelette (Omelette Au Fromage)

Thu, 13 Dec 2007 15:36:45 -0500

This recipe comes from Urbain Dubois & Emile Bernard, "La Cuisine classique", 1864. Yes 1864. The flavor is great, and placing the parmesan cheese into the eggs separates the cheese flavors. Preparation time includes grating the cheese and mixing the eggs. Cooking times very to taste. Some like eggs well done, I prefer them just set. This I leave up to you to decide. This recipe yields 2 servings. -- posted by -GEORGE-

Après-Ski Holiday Hot Chocolate With Brandy and Cream

Mon, 17 Dec 2007 01:57:22 -0500

This spiced cinnamon hot chocolate is liberally laced with brandy and topped with whipped cream, it is the type of hot chocolate I remember drinking après-ski in Germany and in the French Alps. It is the perfect drink to warm your tingling fingers and toes on a cold and frosty evening or morning. Great throughout the Holiday season, as well as Christmas, New Year and the winter months, OR for those "Why Not" days! This makes 4 generous tall mugs of hot chocolate. Please adjust the brandy to suit your taste - we find the amount listed here gives a lovely warm tingle, however you can leave the brandy out for drivers and those that don't drink alcohol - you will still have a delicious spiced and decadent drink! Do try to use a high quality and high cocoa solids chocolate - it makes all the difference to the taste! Salut ! -- posted by French Tart

Vienna Sugar Cookies

Wed, 19 Dec 2007 02:37:01 -0500

I have had this recipe on a tiny piece of paper for years. I always panic when I think I have lost it because I have not been able to find these on the net. I may have a picture for you in the next day or two - if I remember to take one before I plate up my cookie trays. These are plain thin sugar cookies and I would suggest leaving them just the way they are. The most fun thing about these cookies is watching a person's face as they bite into one of these! They are incredible! They have yeast in them which intrigued me into trying the recipe all those years ago. SO easy. Don't be afraid if they don't come out in uniform shapes. Enjoy! -- posted by Felina

Cheese Fondue

Wed, 26 Dec 2007 18:24:34 -0500

My daughter's favorite meal! -- posted by Sous Chef Sue

Clay Pot Swiss Chicken and Mushrooms

Mon, 07 Jan 2008 23:12:33 -0500

We had this the other night for dinner and enjoyed it a lot. Served this over rice. -- posted by Jewelies

Easy Cheesy Zucchini Gratin

Thu, 17 Jan 2008 16:34:50 -0500

Adapted from the Barefoot Contessa show, this is easy to make! Oh, and did I mention it's delicious too?! -- posted by Sharon123

Slow Cooker/Crock Pot Swiss Steak

Tue, 22 Jan 2008 22:59:17 -0500

This is another delicious slow cooker recipe! Serves 4. -- posted by -------

Cheese Fondue

Tue, 22 Jan 2008 23:51:04 -0500

From the cookbook, "The Lost Recipes" by Marion Cunningham. -- posted by ThatSouthernBelle

Gigot a La Cuillère - French Slow Cooked Spoon Lamb

Wed, 23 Jan 2008 12:05:55 -0500

A classic French Bistro recipe, and one that is SO easy to cook; the lamb in this recipe is cooked after 5 or 6 hours, but 7 hours is the traditional French timing for 'gigot a la cuillère' - a joint that can be carved with a spoon, hence its name! You will need a very large ovenproof casserole with a lid or a large, deep roasting tin, which you can cover tightly with tin foil - or, this can be cooked with GREAT success in the crock-pot. This lamb is just divine when served alongside gratin Dauphinoise and steamed haricots verts. I add lots of garlic for quite a pungent flavour - adjust the garlic and seasonings to personal taste. -- posted by French Tart

Auberge Roast Chicken Rillettes With Armagnac, Thyme and Garlic

Tue, 29 Jan 2008 19:37:58 -0500

This is my "secret" recipe, that I make for the guests who stay in our Chambres D'Hotes - Bed and Breakfast! (Not so secret anymore!) It is always popular, and makes a nice change from the usual pork rillettes, and it is MUCH lighter in fat as well. Serve these rillettes as I do, with triangles of hot toast and a selection of cornichons, pickled onions and a good quality or home-made confit d'oignons.......a good Dijon mustard is also "le Must Have" as well as a selection of salad leaves! I have a recipe for confit d'oignons posted on Zaar: Recipe #211001 -- posted by French Tart

Quatre Épices - French Four Spice Mix from the Auberge

Fri, 01 Feb 2008 00:48:48 -0500

The literal translation of quatre épices is four spices; however, quatre épices rarely contains JUST four spices, but can have anything up to five or six spices in the mixture! This is my own version of quatre épices, a spice mixture that I find invaluable in the French kitchen, especially for charcuterie such as terrines, pates, sausages and rillettes. This spice mix is also that quintessential ingredient when added to deep, dark slow cooked beef and game dishes, especially when they contain wine. There is a school of thought that suggests the need for a "sweet" quatre épices spice mix as well a "savoury" quatre épices spice mix; I have never bothered to deviate from this basic recipe, which is equally delicious in savoury dishes (as mentioned above), and when used with moderation in sweet puddings, rich cakes and biscuits. My recipe contains five spices and will keep for a several weeks in an airtight tin or jar. This spice mix also makes a thoughtful gift for a foodie friend or host and hostess! -- posted by French Tart

Swedish Meatballs

Tue, 12 Feb 2008 18:51:24 -0500

Swedish meatball recipe from my mother. Use the meatball recipe below or substitute your favorite meatball recipe. Depending on your tastes, you may want to double the sauce. Best served over cooked egg noodles. -- posted by Chef #528574

Emmentaler and Asparagus Frittata

Mon, 10 Mar 2008 01:35:52 -0400

Found on a recipe card in the deli section next to the imported cheeses. -- posted by Julie B's Hive

Rigi-Muffins (Switzerland)

Tue, 25 Mar 2008 02:15:00 -0400

This recipe is from a book called F.W McNess Cookbook. Furst-McNess Company sold all sorts of products like drink mixes, home remedies,extracts, spices and livestock remedies and more. They were based in Freeport,Illinois. -- posted by MNgirl

Swiss-Style Onion Soup

Thu, 10 Apr 2008 00:09:58 -0400

Here is a different take on the typical onion soup from Good Food Magazine, January 1988. -- posted by JackieOhNo!

Swiss Onion Soup

Mon, 05 May 2008 21:16:24 -0400

This recipe is an interesting take on a heartwarming classic. From Gourmet magazine's March 1986 issue. -- posted by Chef Regina V. Smith

Beignets De Sauge

Sun, 18 May 2008 01:30:56 -0400

I had these little sage fritters at a posh garden party in Switzerland, and they were delicious! I'm making them tonight for starters with the first big sage leaves from my balcony, and thought I'd share the recipe! -- posted by Chef #785387

Swiss Fondue Style Onion Soup

Sun, 27 Jul 2008 03:40:07 -0400

From the Women's Institute Book of Soup that I borrowed from our local library. This sounds wonderful, can't wait to try it out. -- posted by lindseylcw

Almond Champagne Fondue

Mon, 18 Aug 2008 19:56:20 -0400

Since dd's wedding we have a few bottles of champagne to use up. Darn the bad luck! lol This is one of the recipes I found that I can not wait to try! -- posted by mama's kitchen

Tartiflette - Alpine Melted Cheese, Bacon and Potato Gratin

Thu, 16 Oct 2008 21:10:12 -0400

Fast becoming a classic, Tartiflette is the perfect palliative supper dish for chilly autumn and winter evenings. This delicious, rich and hearty dish hails from the Alpine Haute Savoie region of France. For authenticity's sake, try to get hold of a whole Reblochon cheese. Reminiscent of Camembert or Brie in flavour, texture and shape, Reblochon has the perfect melting quality for Tartiflette. In addition, as this dish can be prepared a day or so ahead, it could make the ultimate Bonfire Night or Halloween centrepiece! This is a truly indulgent dish, which is best appreciated after a strenuous morning on the ski-slopes or at least a brisk winters morning walk. It is important to use a ripe Reblochon, preferably bought a few days in advance and left to reach maturity out of the fridge. For this to happen, it should be uncategorised. Of course, if you have a good cheese monger you will be able to buy one ripe and ready to eat. Serve the Tartiflette hot and straight from the gratin dish with fresh salad, crusty bread and assorted pickles. Edited to add: One reviewer made a comment that you should fry the bacon and discard the fat - it IS stated in the main instructions to do just that! Also, if your potatoes are not cooked after 15 minutes plus 25 minutes in the oven, you have not cut them thin enough - try to cut them quite thinly, as shown in all the photos. Reblochon cheese is a very STRONG cheese - do not try this recipe if you are not a lover of strong cheese! Merci:-) -- posted by French Tart

Herbed Spaetzle

Mon, 29 Dec 2008 23:44:03 -0500

Gourmet magazine, November 1996. If you do not have a Spaetzle-maker, you can push the dough through the holes of a colander. -- posted by swissms

Chocolate-Orange Pots De Crème

Tue, 30 Dec 2008 01:30:04 -0500

Very decadent dessert. Your guests will think they are in a 4-star restaurant in Paris. Use high quality chocolate and vanilla beans for the best result. Do not overbake the custards, they should remain soft with a thin surface skin. Garnish with candied orange peel. Bon Appetit, December 1998. -- posted by swissms

Zimtsterne - Cinnamon Star Cookies

Tue, 06 Jan 2009 18:16:16 -0500

Swiss Christmas treat! -- posted by Lostfairy

Kartoffel Salat (German Potato Salad)

Sun, 11 Jan 2009 20:39:28 -0500

This vinegar based potato salad is very popular in Germany, Switzerland and Austria. It is frequently served with Wiener Schnitzel. -- posted by swissms

Rotwein-Nudeln (Red Wine Pasta With Spring Onions)

Thu, 22 Jan 2009 01:20:00 -0500

Rotwein-Nudeln Mit Fruehlingszwiebeln, from a Betty Bossi cookbook (Switzerland). A Swiss friend prepared this for me when I was living overseas. It is a simple but tasty dish. The salt helps the pasta absorb the red wine color. I have translated the recipe from German so it may need some tweaking. -- posted by swissms

Spezi (German Orange Cola)

Fri, 23 Jan 2009 17:05:41 -0500

This drink is very popular in Germany but can also be found in Switzerland and Austria. They typically do not use ice in any of their beverages. I have loved this since I was a child. In Germany, Coca-Cola sells Spezi in cans called Mezzo-Mix. -- posted by swissms

Italian-Style Chocolate Hazelnut Cheesecake

Mon, 26 Jan 2009 00:12:15 -0500

A very rich, dense cheesecake. From Gourmet magazine, April 2008. -- posted by swissms

Spitzbuben (Swiss Jam Cookies)

Mon, 26 Jan 2009 14:55:56 -0500

Delicious Swiss jam cookies our family makes for Christmas. My father is from Switzerland, so I grew up with these yummy cookies. I apologize if the time and yield are slightly off; I generally make 2-4 batches at a time, so it takes an entire evening! -- posted by emmyport

Bacon Onion Spaetzle

Thu, 29 Jan 2009 23:25:39 -0500

Food Network, $40 a Day - Jackson Hole, WY; recipe courtesy Roger Freedman. Side note: In Switzerland it is common to add Raclette or Gruyere cheese to this dish (referred to as Alpine Macaroni). -- posted by swissms

Oka Cheese Fondue

Wed, 04 Feb 2009 18:10:10 -0500

This recipe is posted in response to a request in the French Cheese of the Week thread of the French, Creole and Cajun Cuisine forum. Oka cheese is a French Canadian cheese named after the small village of Oka, Quebec where it originated in 1893. Oka cheese is a Port-de-Salut style cheese and was originally made by Trappist Monks at the Abbaye Cistercienne d'Oka, using a recipe they brought from Brittany. It has a pungent aroma and soft creamy flavour, sometimes described as nutty and fruity. This recipe comes from the Agropur Company, which is the company which has taken over the production of Oka cheeses. I like this recipe primarily because of the taste, but also because it showcases some wonderful Canadian cheese and wines. -- posted by J. Ko

Cheesy Swiss Bake

Mon, 16 Feb 2009 09:54:11 -0500

A hearty Alpine-style bake with rich cheese and smoky bacon ideal after a day on the slopesor just a walk round the park -- posted by English_Rose

Swiss Muesli

Sun, 22 Feb 2009 16:20:12 -0500

Great way to start the day. -- posted by littlemafia

Grand Marnier Fantasy Cream - Stars Restaurant, San Francisco

Mon, 08 Jun 2009 01:54:39 -0400

An orange cream (custard) with a berry sauce. -- posted by swissms

Garlic Soup (Soupe a L'ail)

Mon, 08 Jun 2009 01:58:34 -0400

Bon Appetit, May 1994. This is a healthier version than many garlic soup recipes. This is a popular soup throughout France. -- posted by swissms

Chicken Breast Raclette

Sun, 14 Jun 2009 21:48:53 -0400

The idea for this recipe originated last Winter after tasting French and Swiss Raclette Cheese which I had purchased for the Holidays. My objective was to combine the marvelous flavors of the Raclette Cheese with capers and caper brine marinade. http://home.earthlink.net/--egeorgect/kitchenscience/id13.html -- posted by Kitchen Science - Connecticut Yankee Style

Swiss Cheese Spread

Tue, 30 Jun 2009 00:45:14 -0400

This is from "The Swiss Cookbooks". -- posted by Debbie R.

Bread and Cheese Soup from the Grisons

Tue, 30 Jun 2009 00:50:45 -0400

From "The Swiss Cookbook". I haven't made it yet. Sounds like great simplicity. Pepperidge Farm mades a good, firm white bread. The author says that this is a traditional, nonliquid soup. I'm having trouble meshing "soup" and "nonliquid", but there you go. -- posted by Debbie R.

Swiss Oatmeal Soup

Tue, 30 Jun 2009 00:52:55 -0400

This is from "The Swiss Cookbook". I haven't made it yet. The author says that it is traditional. -- posted by Debbie R.

Steamed Fish With Sour Cream Sauce

Tue, 30 Jun 2009 01:19:11 -0400

The is from "The Swiss Cookbook". I haven't made it yet. Times are guesstimates. -- posted by Debbie R.

Swiss Basler Leckerli With Kirsch

Tue, 30 Jun 2009 18:10:33 -0400

This is from "The Swiss Cookbook". I haven't made it yet. Times are guesstimates and do not include time for them to ripen or overnight resting time. Frankly, I won't be make the glaze with uncooked egg whites. I think there is a specialty baking item that contains pasteruized egg whites. -- posted by Debbie R.

Swiss Cornmeal Casserole

Wed, 01 Jul 2009 11:38:20 -0400

This is from "The Swiss Cookbook". The author says that Emmentaler, Gruyere or any combo of the two can be used--that gruyere has a stronger taste. I haven't made it yet. She says that it is a traditional recipe. Times are just guesses. I don't know how long it will take to make. -- posted by Debbie R.

Broiled Tomato and Cheese Sandwiches

Fri, 03 Jul 2009 02:56:21 -0400

A simple and light vegetarian meal. From Delicious Living magazine. -- posted by Sharon123

Pound Cake Slices With Nutella and Fresh Strawberries

Tue, 14 Jul 2009 02:13:35 -0400

Super easy and quick dessert. -- posted by swissms

Cholera Pie (Swiss Alpine Bacon, Potatoes & Apple Pie )

Thu, 17 Sep 2009 10:52:07 -0400

The unusual name came about because during an outbreak the swiss in the Goms valley obviously didn't want to go out and the items used were things that they had in the house that kept a long time. It is a rare dish these days but still a favorite in the area and delicious.Note: The proper bacon to use for this is Valaisian petit lard, which you can buy in Switzerland and store for month. It is a thin bacon slice seasoned with salt and spices and air dried for a few months. It is a very fragrant and addictive cold cut, pancetta can be subbed as well. The cheese should be alpine meadow raclette cheese but you could substitute with another quality full-fat semi-hard cheese fit for melting. For fabulous pics of each stage see http://fxcuisine.com/default.asp?language=2&Display=121 -- posted by MarraMamba

Swiss-Nut Cheese Ball

Mon, 05 Oct 2009 17:12:01 -0400

A friend of mentioned how much she loves Swiss cheese balls, so I went on a search to find a recipe. Here's one from several different recipes I found on the web! My friend just had hip surgery done and I'm looking for ways to surprise her and keep her spirits up. I think this will do it, it's good! :) -- posted by Sharon123

Grilled Cheese on Pump

Wed, 07 Oct 2009 12:17:09 -0400

Easy and oh so good, this will satisfy your taste buds! Adapted from Rachael Ray's Big Orange Book cookbook. -- posted by Sharon123

Cheese Fondue Hash Browns

Tue, 27 Oct 2009 01:44:25 -0400

Alex says the smell of this cooking will send people straight to the kitchen! This is a wonderful, rich dish that is such a treat, especially when company comes! Recipe adapted from Alex Guarnaschelli. -- posted by Sharon123