Eierlikör
A nog-adjacent, custardy drink where the booze is already included in the bottle.
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.
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 swiss holidays
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.
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.
The recipe for this dish was first published in the 1977 Betty Bossi cookbook Kochen für Gäste and upon publication all the pork tenderloin in Switzerland was sold out.
This buttery pear and raisin tart was traditionally served during Geneva’s Escalade celebrations in early December.
A spiced twist on the classic.
As a child, the start of Switzerland’s national holiday was always the same—breakfast at my grandmother’s house, a round little Weggli topped with a tiny Swiss flag on each plate.
I have long avoided making deep-fried Zigerkrapfen, but this year I found myself with a slab of Ziger in one hand and my little Bernese cookbook of 1749 in the other.
A puff pastry alternative was born.
Baked slowly, layer by layer, the Baumkuchen, or tree cake, is a (delicious) afternoon’s work.
Although in Switzerland it is easy to buy a ready-made package of marzipan, sometimes it’s nice to make your own from scratch.
The best of the second-tier of Swiss Christmas cookies.
It’s love or hate with these.
There isn’t a lot to be done for anise-haters, but there are plenty of ways to prevent a bland, brittle, dry biscuit.
Although these cookies take a bit of work, I can confirm that this recipe is easier than Rosina Gschwind’s recipe from 1892 that suggests beating the egg whites and sugar for an hour. It may take some fine motor skills to apply the icing, but at least your arm won’t fall off.
I know you only got your Samichlaus sack yesterday, but really, who can eat that many peanuts?
This isn’t your typical, overly sweet Christmas market Glühwein—it’s a generously spiced, serve at an intimate dinner party kind of Glühwein. It’s how to be a festive wine mom.
Pane dei morti, Bread of the Dead, is a cookie that was traditionally baked throughout Italy and Italian Switzerland to commemorate the dead.
Basler Brunsli re-imagined as minty polar bears.
In Switzerland there typically isn't a set food to eat during the holidays, but somewhere between Christmas and New Year most Swiss families eat a fondue. Whether Cheese or Chinoise, forks are dipped.
Chocolatey Swiss farmhouses.
Switzerland’s favourite Christmas cookie, made by every bakery and every family.
(But none are as good as my mom's.)
