What to Eat in Switzerland
What to Eat in Switzerland

We’ll always have Paris

By Tuesday, November 17, 2015 Permalink

We’ll always have Paris, at least we hope so.

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What to Eat in Switzerland

Switzerland: Speculoos, Quark and Summer Fruit Pie

By Wednesday, June 24, 2015 Permalink

Swiss Recipe: Quick, No-bake Summer Fruit Cheesecake

by Jonell Galloway

Ingredients

11 x 7 x 2 in. (28 x 18 x 5 cm) baking dish or deep pie tin
1 box Speculoos ginger cookies
Mixed summer fruit, washed and chopped into fat chunks such as apricots and blueberries + banana
Cinnamon to taste
1 1/2T – 2 T. dark brown cane sugar
1 1/2 – 2 T. maple syrup, depending on sweetness of fruit
Dried chili pepper flakes
500 g Quark* or Séré cheese

Line baking dish with Speculoos to form a crust, covering sides as well as bottom of pan.

 

coop organic quark séré

 

 

 

 

 

 

 

Chop apricots, blueberries and banana into large bite-size pieces. Place in a bowl. Sprinkle generously with cinnamon. Add 1 1/2 – 2 T. of dark brown sugar, 1 1/2 – 2 T. of maple syrup and a sprinkle of dried chili peppers. Mix well. Marinate for 30 minutes, stirring from time to time.

Mix fruit with one large yogurt-size tub Quark (500 g). Leave to marinate for 30 minutes, stirring from time to time.

coop organic quark séré

 

 

 

 

 

 

 

 

Pour quark and fruit mixture into pie pan. Refrigerate for at least 2 hours before serving.

 

*Quark is a fresh cheese made in the Germanic countries. It is not the same as cottage cheese or cream cheese, since it is made by warming soured milk fermented with mesophile bacteria until it coagulates. It can be replaced by labneh, ricotta, mascarpone, thick fromage blanc or strained yogurt, although the flavor and texture will not be exactly the same.

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What to Eat in Switzerland

Swiss Food: Fribourg-style Saffron Bread

By Friday, January 24, 2014 Permalink

 

Swiss Food: Fribourg-style Cuchaule: Saffron Bread to Eat with Your Bénichon Mustard

by Jonell Galloway

From the archives

In my article, Bénichon Mustard, A Fribourg Specialty to Welcome the Cows Coming Home a few days ago, I talked about the brioche-like saffron bread cuchaule which is traditionally eaten with Bénichon mustard during the Bénichon fall fair in Fribourg, Switzerland.

I translated this recipe from the Delimoon site from the French and adapted it.

Photo courtesy of Moja Kuchnia with authorization.

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What to Eat in Switzerland

What to do with the last apricots of the season: jam, coulis, baked, purée

By Friday, August 9, 2013 Permalink

Jonell Galloway, Spontaneous Cuisine, Mindful Eating, Slow Food, Editor of The Rambling EpicureWhat to do with the last apricots of the season: jam, coulis, baked, purée

by Jonell Galloway

From the archives

How to Choose Apricots

apricots_valais_tree_switzerland_suisse_geneva

Photo courtesy of Ellen Wallace.

 

The first and most important thing is to buy tree-ripened apricots. By definition, this means local ones, since ripe apricots are soft to the touch and do not travel well.

If you plan to eat them fresh, they should be soft, but not blemished or bruised. The riper they are, the more flavorful they are.

If you are using them for cooking, the riper the better, and you can even get by with blemishes as long as they are not rotten-looking. As a general rule, the softer the sweeter.

You will often see crates of extra-ripe apricots discounted in farmers markets. Look them over, and if there are not too many black or rotting ones, they are actually the best for cooking purposes, especially for jams, cakes and sauces.

Recipe Ideas for Apricots

Note: With all apricot recipes, the amount of sugar used depends on the acidity of the apricots. The acidity depends on the ripeness, origin and variety. With so many factors coming into play, taste tests are indispensable and the quantity of sugar should be determined by taste, using the quantities given here as a guideline.

Apricot Jam Recipe

The basic formula is 900 grams/2 lbs of sugar for every 2 kilograms/4 1/2 lbs of fruit used. This holds true for apricots, apples, cherries, nectarines and plums. If you like your jam really sweet, you can put equal weights of fruit and sugar.

Use cane sugar for more taste. I often halve the quantity of sugar in dessert recipes, but with jams this can be tricky, since sugar is what makes the jam set. It also serves as a preservative. If your fruit is extra-sweet, you might try cutting the quantity of sugar a tad.

apricot_raspberry_jam_valais-switzerland_suisse_recipe_geneva
Photo courtesy of Ellen Wallace.

 

Wash and rub apricots until perfectly clean. Remove any rotten spots with a paring knife. Dry well. Cut in half and remove stones. Save about half of the stones for later use.

Place apricots in a copper confiturier or a large stock pot. Add sugar. Let it sit overnight.

If the apricots are not ripe enough, they will not render any natural juices. If there are no juices, add 500 ml/1 pint of water to the pan.

Slowly bring to a boil on low heat, stirring constantly with a wooden spoon. This can take anywhere from 1 hour to 2 1/2 hours, depending on the water content of the apricots and the type of pan and stove or cooker you are using. Scrape the sides of the pan from time to time so that the mixture doesn’t crystallize.

The jam is set when you can dip a wooden spoon in it and it completely coats the spoon. Let jam settle for about 15 minutes before putting it into jars.

Pour jam into sterilized glass jars. Leave to cool. If you see the jam hasn’t set properly, you can put it back into the pan and boil it again, adding a little lemon juice.

Add two stones to each jar. Cool. Seal jars.

Apricot Purée or Coulis

Once again, the amount of sugar you use depends on whether you want it to have a tart flavor or a sweet flavor. If you’re going to pour it onto a very sweet cake or pie, opt for a more acidic taste. If you’re eating with something that is itself a little acidic, you might want to make your sauce sweeter. And once again, the sweetness will always depend on the ripeness of your apricots, so you’ll have to do a taste test in any case.

Wash apricots. Remove stones.

Put 300 grams/10 ounces of cane sugar (labeled sucre de canne roux or cassonade in Swiss and French supermarkets) and a vanilla bean (cut open in the lengthwise direction) into a saucepan. Slowly bring to a boil over medium heat until it begins to thicken and sugar has completely dissolved, i.e. until it forms a syrup.

Put 500 grams/18 ounces of apricots into a food processor, or run them through a food mill or chinois. Add apricots to the liquid sugar mixture and mix with a wooden spoon. Heat mixture until it is thick enough to completely coat a wooden spoon.

This apricot sauce can be eaten warm or cold, depending on what you are using it with. It keeps for several days in the refrigerator.

Apricot coulis is a perfect accompaniment to a dark chocolate cake, but can be used to make ice cream sundaes or parfaits just as easily.

It can also be used in savory dishes, for example with cold chicken breasts or cold pork roast. In this case, you would of course considerably reduce the amount of sugar.

Roasted Apricots

Preheat oven to 250° C or French mark 8. Wash apricots. Cut in half. Remove stone.

Lay apricot halves out on a roasting tin or broiler pan, or in a large casserole dish. Sprinkle lightly with brown cane sugar and just a tad of butter, distributed evenly in small bits, so that it will form a natural sauce.  (This can also be done on a barbecue grill, but you’d lose the juices.) Put in oven, and immediately turn temperature down to 220° C or French mark 7. Turn when top side is browned. If butter starts to burn, add a few drops of water.

When soft and slightly browned and caramelized, remove from oven or grill.

Distribute on individual plates. Serve with a scoop of salt caramel, coffee or walnut ice cream. Lightly sprinkle with vanilla powder (labeled poudre vanille or vanille en poudre in supermarket; easy to find in France, but difficult to find in Switzerland), cinnamon and a high-quality chocolate or cocoa powder. Drizzle a little maple syrup over it. It is now ready to serve.

Sugar-free Apricot Purée or Coulis

The great French chef Michel Guérard, who started the Cuisine Minceur movement in 1974, has a recipe for a sugar-free version of a coulis. This is adapted from the 1976 edition of Michel Guérard’s Cuisine Minceur, now out of print:

Wash, halve and pit 12 ripe fresh apricots. In a saucepan, add apricots, 1/2 cup of water, 1 vanilla bean (cut open in the lengthwise direction, down the middle) and artificial sweetener to taste, the equivalent of about 3 tablespoons of granulated sugar. Simmer for 10 or 15 minutes, until mixture is reduced by about one third.

Remove vanilla bean. Put mixture in a food processor to make a purée.

This sugar-free sauce can be served in the same manner as the traditional apricot purée or coulis recipe above.

 

Related articles

This article was originally published on GenevaLunch.

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What to Eat in Switzerland

Switzerland: Valais Apricots and 10 Things You Can Do with Them

By Friday, July 19, 2013 Permalink

Switzerland: Valais Apricots and 10 Things You Can Do with ThemJonell Galloway, Spontaneous Cuisine, Mindful Eating, Slow Food, Editor of The Rambling Epicure

by Jonell Galloway

Height of season for Valais apricots, considered best in Switzerland

It is the height of the Valais apricot season, I thought it timely to offer you a few ideas for using them while they’re ripe and ready.

Choosing your apricots

apricots_valais_tree_switzerland_suisse_geneva
Photo courtesy of Ellen Wallace.

The first and most important thing is to buy tree-ripened apricots. By definition, this means local ones, since ripe apricots are soft to the touch and do not travel well.

If you plan to eat them fresh, they should be soft, but not blemished or bruised. The riper they are, the more flavorful they are.

If you are using them for cooking, the riper the better, and you can even get by with blemishes as long as they are not rotten-looking. As a general rule, the softer the sweeter.

You will often see crates of extra-ripe apricots discounted in farmers markets. Look them over, and if there are not too many black or rotting ones, they are actually the best for cooking purposes, especially for jams, cakes and sauces.

Recipe ideas for apricots

Note: With all apricot recipes, the amount of sugar used depends on the acidity of the apricots. The acidity depends on the ripeness, origin and variety. With so many factors coming into play, taste tests are indispensable and the quantity of sugar should be determined by taste, using the quantities given here as a guideline.

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Switzerland: Swiss-style Knepfle Pasta

By Thursday, June 13, 2013 Permalink

by Jonell Galloway

Switzerland: Swiss-style Knepfle Pasta

Knepfle is originally from Alsace in France, but it is also eaten in Switzerland, in particular in the Jura region, which borders Alsace.

You can buy them at the supermarket, but they’re much better when you make them at  home.

Swiss-style Knepfle Recipe

Ingredients

3 1/3 to 4 1/10th cups unbleached white flour
3 eggs
2 cups milk
About 1/2 cup water
3 large pinches of salt
1 oz. butter
Large pan of water for boiling knepfles
Coarse sieve with large holes

Instructions

  1. Put eggs into a bowl. Add milk, water and a pinch of salt. Beat with wire whip.
  2. Little by little, use wire whip to add flour until a heavy dough is formed. The dough should fall naturally off the whip.
  3. Let dough rest for 30 to 60 min.
  4. When time is almost up, bring  large saucepan of water to boil. Add 2 pinches of salt.
  5. Heat an oven dish large enough to hold all the knepfles.
  6. NOTE: The hard part: Real pros push the dough through a coarse sieve, but this can be a bit tricky. If this is your first time making knepfles, I suggest that you drop the dough by teaspoons the first time, and try using a sieve the next time. Make sure you have a sieve with large holes before trying this.
  7. Leave water to boil gently and start dropping teaspoons of dough into water, in several goes.
  8. Let knepfles poach until they rise to the surface. This should take about 15 minutes.
  9. Use a slotted spoon to remove them. Do this carefully so they don’t fall apart. Drain well. Place in heated oven dish.
  10. Do this in steps, until all the dough is used up.
  11. To serve, over medium to medium high heat, melt butter in a frying pan (butter should be sizzling).
  12. When hot, add dry knepfles and brown, carefully turning them from time to time. Cook until browned, about 15 minutes.
  13. Serving: There are many ways to serve knepfles: plain, with cream or bacon bits, or with other sauces.
 
 

 

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Switzerland: Swiss Food: Rhubarb Cream Recipe

By Monday, May 27, 2013 Permalink

by Jonell Galloway

Cherry-Rhubarb Fool

When you talk about rhubarb cream in Switzerland, you mean rhubarb cream, not pudding or custard. This naughty dessert is one of the easiest rhubarb desserts around, and is so thoroughly Swiss.

Recipe for Rhubarb Cream

Ingredients

Photo courtesy of Robin Stewart

 

1 lb. / 500 g rhubarb
3/4 cup / 200 g cane sugar
 2 egg yolks
 Cinnamon or lemon juice, according to which taste you prefer
3/4 cup / 0.2 l whipping cream

Directions

  1. Scrape or cut off any hard outer surface of rhubarb.
  2. Dice rhubarb and put into saucepan. Add sugar. Cover with water. Cook until tender but firm, 5 to 10 minutes.
  3. While rhubarb is cooking, beat the yolks until smooth.
  4. Run cooked rhubarb through food processor or chinois to purée.
  5. Add hot rhubarb purée to beaten egg yolks. Beat until thoroughly blended and eggs start to cool.
  6. Mix in cinnamon or lemon juice. Set aside to cool.
  7. Beat whipping cream. When it starts to form hard peaks, fold in cooled rhubarb and egg mixture.
  8. Cool in refrigerator, either in individual serving dishes or in a large bowl.
  9. Serve cool.

 

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Switzerland: A Geneva Christmas: White Wine Potatoes Recipe

By Friday, December 21, 2012 Permalink

A Geneva Christmas: White Wine Potatoes Recipe

by Jonell Galloway

From the archives

English: Jet d'Eau, Geneva

In A Geneva Christmas: Longeole sausage, I think I got your mouth watering talking about longeole, or fennel seed sausage. But did you see the potatoes in the photo? That’s THE essential side dish: potatoes cooked in broth and white wine.

I translated and adapted this recipe from A la mode de chez nous, Plaisirs de la table romande, a book on cooking in French-speaking Switzerland, by M. Vidoudez and J. Grangier.

Recipe

A Geneva Christmas-white wine potatoes-Longeole-recipe-Switzerland-the rambling epicure-jonell galloway-genevalunch-traditional dish

Longeole sausage served with
potatoes cooked in white wine and broth

Ingredients

1 kg / 2.2 lbs type 2 all-purpose potatoes
Olive oil, just enough to lightly coat potatoes
1 tablespoon spelt flour (farine d’épeautre), or otherwise whole wheat
5 dl / 1 cup chicken broth
1 onion, diced
1 laurel leaf
3 whole cloves
3 dl / 1 1/4 cup dry white wine
1 bouquet garni
Fresh parsley, chopped
Salt and pepper to taste

Instructions

Fennel-flavored Longeole sausages for Christmas, made by Jacky Bula butcher in Geneva

 

 

 

 

 

 

 

 

 

 

  1. Scrub potatoes. If you really don’t like potato peels, or your potatoes have lots of black spots on them, peel them. Just remember: all the fiber and vitamins are in the peel.
  2. Chop potatoes into large cubes. Put potatoes in a large saucepan. Coat lightly with olive oil and mix well.
  3. Sautée for 2 or 3 minutes, stirring constantly.
  4. Heat broth. Pour hot broth over potatoes. Add chopped onion, laurel, cloves, salt, pepper and bouquet garni. Bring to a boil. Cover, then lower heat and let it boil gently.
  5. Cook until potatoes are soft, about 15 or 20 minutes, depending on the kind of potato and the kind of pan.
  6. While the potatoes are cooking, mix flour and olive oil in a small utility bowl, until it becomes a smooth paste. Add a couple tablespoons of the hot broth from the potatoes to paste, and beat with wire whip until smooth.
  7. Add paste to potatoes, and beat gently with a wire whip. When smooth, add white wine.
  8. Continue cooking, stirring often so that it doesn’t stick, and gently boiling until the sauce starts to thicken.
  9. Taste. Add salt and pepper if required.
  10. Sprinkle with chopped parsley when serving. Traditionally, in Geneva this is served with longeole sausage at Christmas, but it goes well with many dishes, for example a smoked cooking sausage from the canton of Vaud.

Cooking notes:  I use a Kuhn Rikon Durotherm to maintain the vitamins and decrease cooking time. This also allows you to use less liquid, which gives a more intense flavor. In this case, you would use just enough broth to cover the potatoes.

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Switzerland: Cucumber and Tarragon Salad Recipe

By Monday, July 16, 2012 Permalink

Jonell Galloway, Editor, The Rambling EpicureSwitzerland: Cucumber and Tarragon Salad Recipe

by Jonell Galloway

Spontaneous Cuisine: A Swiss Recipe

When the days are hot and sultry, few things can be as refreshing as a cold cucumber salad, especially this classic cucumber and tarragon salad. In Switzerland, we make it with sour cream and tarragon, while in France they cook the cucumbers slightly and then add crème fraîche and chives.

This salad goes perfectly with a grilled chicken breast or any white fish. It also goes perfectly with smoked or natural salmon, in which case you might want to replace the tarragon with fresh dill or dill seeds.

 

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Spontaneous Cuisine: Lacquered Pork Tenderloin, Roast Potatoes, Ramp/Ramson Recipe

By Tuesday, April 17, 2012 Permalink

From the archives

Lacquered Pork Tenderloin, Roast Potatoes & Ramson Recipe

by Jonell Galloway

Ramson and wild garlic leaves, as we call them in Switzerland, are in season, so now is the perfect time to make this recipe. The season doesn’t last long, so don’t tarry. If you don’t have ramson, or Allium ursinum,  in your area, try ramps or Allium tricoccum, which will produce a similar taste.

The sweetness of the lacquer and the tart acidity of the ramps give this recipe a lovely balance of opposing flavors. The roast potatoes serve as a neutral taste that makes the contrasts less shocking.

 

Spontaneous Cuisine: Lacquered Pork Tenderloin, Roast potatoes & Ramps Recipe

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