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.
All tagged maple syrup
Vogelheu (literally, bird's hay) is a classic Swiss dinner and the perfect way to use up leftover bread and incorporate seasonal fruits into a meal.
It's basically bite-sized french toast.
Tatsch is a specialty from Graubunden. It has been described as a sort of sweet kind of spätzli, or akin to the Austrian Kaiserschmarrn, but this is a thicker, chewier kind of dumpling and it pairs perfectly with late summer fruits.
Although this dish is popular all over the world, it was two Swiss people who showed me the best way to make it.
I really wanted to like tannen syrup. I had never tried it before and it's thick and amber and smells like Christmas. It seemed so alpine and wholesome that I felt sure I would love it. I spread it thickly onto a piece of Zopf, breathed deeply (O Tannenbaum!) and took a bite. It tasted like an alpine meadow in bloom. It didn't taste like Christmas at all.
So, I decided that I needed to do something else with the rest of the jar, namely granola.
