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.
These love letters from canton Solothurn are a perfect treat for your Gal- or Valentine.
Schinken im Teig just means ham in dough. Here the pork is first studded with dried fruit and carefully wrapped with bacon.
What could be better than this flaky and creamy, crisp and soft dessert that is nearly impossible to eat neatly?
It's a continuous "struggle" to get through the mountain of leftover Christmas chocolate, and that's where recipes like this three ingredient mousse come in handy—break up your chocolate, whip up some egg whites and cream, and presto, dessert.
With a few humble ingredients you can make this classic dish from canton Uri—pear mashed potatoes, crowned with onions.
Delicious and wholesome, this polenta cake is stuffed with apples and raisins. Baked throughout central Switzerland, this particular variety comes from the canton of Nidwalden.
The bready, raisin-studded delicacy that Swiss families enjoy on the sixth of January, but for a crowd.
Some people have spirit animals.
I have a spirit cake.
Though not quite as delicious as the Festive Special, these pretzel adorned Swiss Chalets are delightful to look at and fun to make.
Flaky pastry stuffed with apples, cheese, potatoes, onions, leeks, bacon, and pears.
A showstopping cake that tastes like eggnog.
Vanillegipfeli are tender, buttery, sweet, baby croissant-shaped cookies, dredged in vanilla-y icing sugar.
A lot of icing sugar.
Part of the second-tier of Swiss Christmas cookies and ever present on my mother-in-law’s cookie tray.
Basler Brunsli re-imagined as minty polar bears.
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.
