Roberts European Imports
This website is a favorite among club members. It offers specialties from Switzerland. You'll find everything from Fondue to Swiss Watches and even Cow bells. www.shopswiss.comContinental SausageThis European style sausage manufacturer offers authentic Swiss Cheeses. A must for every connoisseur. www.continentalsausage.com
Emil's European Sausage Kitchen
Located in Deerfield Beach, FL
Swiss Food Store
The Online Swiss food store deliver's groceries from switzerland worldwide
The Swiss Cookbook by Betty Bossy
This is a cookbook for Swiss natives, for fans and friends of Switzerland, for homesick Swiss expats and for foodies, epicures and gourmets – in short, a cookbook for the whole world!
Cheese Fondue
Ingredients
- 1 to 1 1/4 cups dry white wine
- 1/2 pound Swiss (emmenthal) cheese, shredded
- 1/2 pound gruyère cheese, shredded
- 4 teaspoons cornstarch
- 1 teaspoon dry mustard
- 2 tablespoons kirsch (optional)
- Fresh-ground nutmeg and pepper
- 1 baguette (1/2 lb.), cut into 3/4-inch cubes
Preparation
1. In a 1 1/2- to 2-quart fondue pan (flame-proof ceramic or porcelain-glazed cast-iron) or heavy-bottom metal pan over medium heat, warm 1 cup wine until bubbles form and slowly rise to surface, about 6 minutes.
2. In a bowl, mix Swiss cheese, gruyère cheese, cornstarch, and mustard.
3. Add cheese mixture, a handful at a time, to hot wine, stirring until fondue is smoothly melted and beginning to bubble. Add kirsch and sprinkle fondue with nutmeg and pepper.
4. Set pan over an ignited alcohol or canned solid-fuel flame (if pan is ceramic, place a heat diffuser between it and heat source). Adjust heat so fondue bubbles very slowly. Check occasionally to be sure fondue is not scorching; if it is too hot, reduce or turn off the heat, then resume heating when mixture begins to cool.
5. Spear bread cubes, 1 at a time, with fondue forks or thin skewers (metal or wood) and swirl through fondue (stir across bottom frequently to prevent scorching); lift out and let drip briefly over pan, then eat. If fondue gets too thick for easy dipping, stir in more heated wine, a few tablespoons at a time. After fondue is consumed, scrape the cheese crust from pan to divide and eat; it's considered a special treat.
Quiche Lorraine
8 slices cooked bacon
1 9 inch unbaked pie shell
1 1/2 cups (6 ounces) shredded Swiss cheese
1/2 cup thinly sliced onion rings
1 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 2/3 cups undiluted CARNATION Evaporated Milk
3 beaten eggs
Crumble bacon in unbaked pie shell. Cover with cheese and onion. Combine flour, salt and pepper. Gradually stir in evaporated milk. Add beaten eggs to evaporated milk mixture; blend well. Pour over cheese and onions. Bake in moderate oven (375°) 30 to 40 minutes, or until knife inserted halfway between center and edge comes out clean. Let stand 5 minutes before serving. Makes one 9 inch pie.
Schenkeli 
Butter 50 g
Sugar 125 g mix well together
Eggs 2 add
pinch of salt beat well by hand or with a electric beater until light and frothy.
Kirsch or Brandy 1 Tbl spoon
The grated peel of 1 lemon
250 g plain flour
add to mixture and quickly knead the dough. For best results leave it in the fridge over night. Make longish rolls about a finger thick, cut those in 8 cm long sticks. Deep fry in Peanut oil until golden brown and split. Let them rest on absorbent paper to soak up the oil. Enjoy! (makes around 30)
|
Featured Recipe
Kartoffelrösti
Ingredients:
3 tbsp butter
1 medium onion, finely chopped ( optional)
600 g firm cooking potatoes with skin
salt, nutmeg, pepper
1 tbsp butter
1. Peel potatoes, coarsely grate
2. Lightly braise onions in butter, add potatoes, mix. Keep stirring with wooden spoon, in order to fry the potatoes evenly. Form a big cake, and fry on medium heat for a few minutes, turn , add the rest of butter around edge, fry on medium heat until crispy. Or separate the pre-fried potatoes in 4 portions and fry in small cakes.
Bread recipe - the Zopf
This is a typical Swiss Sunday treat. The Zopf - or Züpfe as it is called in Bern - has been known in Switzerland since at least the middle of the 15th century.
Ingredients (for 2 loaves)
1 kg white flour , or 7 Cups
200 g butter - 1 stick and 6 tablespoons butter
1 egg
½ l milk - 2 cups
50 g fresh yeast or 15 gm dried - 2 envelopes dry yeast
1 tbsp sugar
3-4 tsp salt
Method
Sieve flour into a bowl, and make a hollow in the centre. In a seperate cup dissolve yeast in lukewarm milk, add sugar stir carefully, let rise. Separate egg, keeping yolk to one side. Add salt along the side of the bowl containing the flour, gently melt butter in pan' let cool a bit, add yeast mixure to flour in to hollow, carefully mix yeast mixure with flour, add cooled butter to flour, and mix in. Mix until dough does not stick anymore, cover with cloth, leave to rest for one hour in a warm place.
Divide the dough into four equal pieces, and form each into a sausage, with tapering ends.
Here comes the difficult bit...
Each zopf is made up of two strands. To make the first loaf, lay one strand horizontally on the work surface, and place another vertically across the middle. Take the right end of the horizontal roll and lay it leftwards across the top one, and take the left end and lay it rightwards. Then take the two ends of the vertical roll and do the same, bringing the upper end downwards and the lower end upwards. Continue alternately until the braid is complete, then press the ends together.
Alternatively, twist the strands together from the top, like a rope, then bend the twisted dough in half and twist the ends round each other again.
Repeat for the second loaf.
Never mind if they don't come out quite right: they should taste just as good!
Paint the loaves with the egg yolk mixed with water.
Bake for about 40 minutes at 200-220 C, turning the heat up towards the end in order to brown them.
This recipe was shared in the Miami Herald under the cooks corner section on 9/9,2010 , it mentions our long time member Freddi Jossi. Read on for part of the article as published:
People used to line up arround the block to get in to the Studio restaurant in Coral Gables. It was the culinary home of Gottfried " Freddi" Jossi, a classically trained Swiss chef who came to the United States in the 1950s. He died at age 78 in 2005, which makes the mousse recipe he had shared with all our readers all the more precious.
THE STUDIO'S CHOCOLATE MOUSSE
(We share the simplified, quick version to try at home)
• 4 egg whites
• ½ cup heavy cream
• 2 cups cold milk
• 3 ounces dry sherry or raspberry liqueur
• 1 (4-serving-size) package instant chocolate pudding mix
• 1 (4-serving-size) package instant vanilla pudding mix
Beat the egg whites with an electric mixer until stiff; set aside. In another bowl, whip the cream until stiff; set aside.
In a third bowl, combine the milk and sherry. With the electric mixer, gradually beat in the dry chocolate pudding mix, then the vanilla pudding mix until smooth. Let stand 5 minutes.
Fold the egg whites, then the whipped cream into the pudding, taking care not to over-mix. Chill. Makes 10 servings.
Per serving: 130 calories (44 percent from fat), 6 g fat (4 g saturated), 23 mg cholesterol, 4 g protein, 11 g carbohydrate, 0 fiber, 220 mg sodium.
|
After a long time abroad, and with that away from authentic Swiss food, there is nothing better than to bite into a Cervelat or eat a delicious Rösti. Below find some links for businesses importing Swiss specialties, as well as some popular Swiss recipes. Share your favorite one with us and we will be happy to add it. Thank you & "en guete"!
