Traditional Swiss Fondue
Serves 6-8
Ingredients
1-1/2 cups shredded gruyere
1-1/2 cups shredded emmenthaler cheese
1/2 cup appenzeller cheese
2-3 tbs all-purpose flour
1 garlic clove, halved
1 cup dry white wine
1 tsp fresh lemon juice
1 dash kirsch (swiss liquor)
fresh ground pepper to taste
1 pinch nutmeg
Directions
The
optimal choice of pots is a steel or cast iron medium sized pot (2 quart) with
an enameled interior.
In
a medium sized bowl, combine the three cheeses and toss with the flour.
Rub
the inside of the fondue pot with the garlic halves.
Add
the wine and heat over medium heat until hot, but not boiling.
Stir
in lemon juice and kirsch.
Add
a handful of cheese at a time to the wine mixture, stirring constantly and not
adding more cheese until the previous has melted, bubbling gently and has the
appearance of a light creamy sauce season with pepper and nutmeg.
Remove
the pot from the heat and place over an alcohol safety burner on the table.
Adjust
the burner flame so the fondue continues to bubble gently.
Serve
with plenty of crusty bread cubes, veggies, apple, and more!
Source: Food.com, posted by Mimi Bobeck, http://www.food.com/recipe/authentic-original-traditional-swiss-fondue-old-world-recipe-53057
Source: Food.com, posted by Mimi Bobeck, http://www.food.com/recipe/authentic-original-traditional-swiss-fondue-old-world-recipe-53057
Rösti (Swiss Hashbrowns)
Serves 4
2-1/4 lb.
russet potatoes (about 3 large)
2 tbsp. lard or
unsalted butter
2 tbsp.
canola oil
1 tbsp.
kosher salt, plus more to taste
Directions
Place
potatoes in a large saucepan,
cover with cold water, and bring to a boil over medium-high heat; cook until
tender, about 30 minutes. Drain potatoes, and set aside to cool for about 10
minutes. Peel potatoes, then refrigerate until chilled, at least 1 hour. Grate
potatoes using the large holes on a cheese grater; set aside.
Heat lard and
oil in an 8" nonstick skillet over medium-low heat. When lard has
melted, add potatoes, sprinkle with salt, and mix well, coating potatoes with
fat. Using a metal spatula, gently press potatoes, molding them to fit the
skillet. Cook, shaking skillet occasionally, until edges are golden brown,
about 20 minutes.
Cover skillet
with a large inverted plate, invert the rösti over onto plate, then slide it
back into the skillet, cooked side up; cook until golden brown on the bottom,
about 20 minutes. Transfer to a cutting board, sprinkle with salt, and
cut into wedges to serve.
Aelplermagronen
Ingredients
For the Macaroni:
2 large potatoes (to equal 4 cups)
1/2 lb elbow macaroni (to equal 2 cups dry)
4 Tbsp butter
3 large onions
1 1/2 cups gruyere cheese
1 1/2 cups appenzeller cheese (if you can't find, add
another 1 1/2 cups of gruyere)
1/2 cup cream
salt and pepper to taste
For the Apples:
2 cups granny smith apples (about 3 apples)
4 Tbsp butter
1/4 cup sugar
1 Tbsp cinnamon
Directions
For the Macaroni:
Pre-heat oven to 375 degrees F
Peel the potatoes and dice into 1/2 " cubes (this will
assure that the potatoes get done at the same time as the pasta)
Bring large pot (about 6 quarts) of salted water to a
rolling boil.
Add the potatoes and the elbow macaroni to the boiling water
(stir to make sure the pasta doesn't stick together). Boil for 15 minutes or
until potatoes are done. Drain the pasta and potatoes.
Peel and thinly slice the onions.
Melt the butter in a frying pan and add the onions. Fry them
until they are golden brown.
Grate the cheeses.
Put 1/3 of pasta/potato mixture in an ovenproof casserole
dish.
Add 1/2 of of the grated cheeses to the top of pasta/potato
mixture.
Add another 1/3 of the pasta/potato mixture
Sprinkle with the remaining cheeses.
Top with remaining 1/3 of the pasta/potato mixture.
Add salt and pepper (to taste) to the cream and pour it over
the top of the casserole.
Spread the browned onions on top of the pasta/potatoes.
Cover the casserole dish (so you don't burn the onions) and
bake for 10-15 minutes until it is steaming hot and the cheese is melted.
For the Apples:
Slice apples (I leave the peel on, but you may wish to
remove the apple peel) and cook in melted butter, Add the cinnamon and sugar
and cook until browned and soft.
To serve, make a ring of the cooked apples and mound the
pasta/potatoes in the middle. I generally hold some of the onions to spread on
top.
If you have time, make this a day ahead and cook for 30 - 45
minutes at 375 degrees. Be sure to cover the casserole dish so you don't burn
the onions.
Source: What Will You Do Today?, http://whatwillwedotoday.com/2014/01/05/aelplermagronen-alpine-macaroni-or-swiss-macaroni/
Squeggini (Vegducken)
6-8 Servings
Ingredients
1 cup
pecans
1 (7
1/2"-long) zucchini
1 (9
1/2"-long) globe eggplant
1 (11
1/2"-long) butternut squash
2
scallions
2
garlic cloves, divided
1
shallot, coarsely chopped
1/4
pound shiitake mushrooms, trimmed, coarsely chopped
1
tablespoon olive oil
9
sprigs thyme, divided
1 cup
(2 sticks) unsalted butter
1/2
teaspoon red pepper flakes
2
tablespoons pure maple syrup
2 large
eggs
1 cup
finely grated Parmesan
1/2 cup
fine plain breadcrumbs
6
tablespoons coarsely chopped parsley, divided
Kosher
salt
2
tablespoons mint, coarsely chopped
1
tablespoon fresh lemon juice
Kitchen
twine
Directions
Preheat oven to 350°F. Toast pecans on a rimmed baking
sheet, tossing once, until fragrant and slightly darkened, 10–15 minutes. Let
cool, then coarsely chop and set aside.
Increase oven temperature to 400°F. Line a rimmed baking
sheet with aluminum foil.
Cut zucchini in half lengthwise. Using a medium-size
quick-release ice cream scoop or heavy spoon, scoop out insides, leaving a
small divot down the center. Reserve zucchini filling.
Cut eggplant in half lengthwise and scoop out insides,
leaving a 1/4" border on all sides and creating a divot deep enough to fit
zucchini halves inside. Reserve eggplant filling.
Cut butternut squash in half lengthwise and remove seeds.
Scoop out insides, leaving a 1/2" border on all sides and creating a divot
deep enough to fit eggplant halves inside. Reserve squash filling.
Using a fork, pierce insides of squash and zucchini halves.
Using a sharp knife, make shallow crosshatch marks inside of eggplant, being
careful not to pierce the skin. Trim scallions to match the length of the
squash.
Coarsely chop 1 garlic clove. Combine chopped garlic,
shallot, mushrooms, zucchini filling, eggplant filling, and squash filling in a
large bowl. Working in batches, pulse in a food processor until finely chopped.
Heat oil over medium in a large skillet. Add vegetable purée
and 3 thyme sprigs. Cook, stirring occasionally, until mixture begins to brown,
about 5 minutes. Return to bowl and let cool.
Meanwhile, smash and peel remaining garlic clove and combine
with butter, red pepper flakes, and remaining 6 thyme sprigs in a small pot.
Cook over medium heat, stirring occasionally, until butter is melted, then stir
in maple syrup.
Pluck out thyme sprigs from vegetable mixture. Stir in eggs,
Parmesan, breadcrumbs, 3 Tbsp. parsley, and 1 tsp. salt.
Place squash halves, cut side up, on prepared baking sheet.
Brush inside of each with maple syrup butter and season with 1/2 tsp. salt.
Using the back of a spoon, press 3/4 cup vegetable mixture into each half until
interior is fully coated. Sprinkle with 1/4 cup reserved pecans.
Nestle eggplant halves, cut side up, inside squash halves.
Brush inside of each eggplant half with maple syrup butter and season with 1/2
tsp. salt. Using the back of a spoon, press 1/3 cup vegetable mixture into each
half until interior is fully coated. Sprinkle with 1/4 cup pecans.
Nestle zucchini halves, cut side up, inside eggplant halves.
Brush inside of each zucchini half with maple syrup butter and season with 1/8
tsp. salt. Using a spoon, fill zucchini halves with 1/4 cup vegetable mixture,
spreading it flat. Sprinkle with 1/4 cup pecans (reserve remaining pecans),
then lay scallions down the middle.
Cut 3 (18") lengths of kitchen twine. Slip twine under
one squash half, then top with second squash half, so that cut sides face each
other, and press down to seal. Tightly tie twine around squash to secure. Brush
top with maple syrup butter (reserve remaining butter) and season with 1/2 tsp.
salt. Wrap squash in aluminum foil and place in the center of the baking sheet.
Using 2 loaf pans or small metal bowls turned upside down, keep squash secure
on baking sheet.
Bake until squash is tender to the touch, 1 hour 45
minutes–2 hours. Remove foil and let rest 20 minutes.
Meanwhile, pluck out thyme from remaining maple syrup
butter, heat over medium-low until warm, then stir in mint, lemon juice, 1 tsp.
salt, and remaining 3 Tbsp. parsley.
Place vegducken on a cutting board and cut into 1"
slices with a serrated knife, transferring to serving plates as you go. Spoon
herb butter over slices, garnish with remaining pecans, and serve.
Source: Epicurious, By Katherine Sacks, http://www.epicurious.com/recipes/food/views/vegduckenNusstorte (Nut Cake)
Ingredients
Springform pan (11-12 inches) diameter (I used a 9 inch and it worked fine)
485 g (17 ounces) sugar
250-300 g (9-10 ounces) shredded walnuts
2 dl (6.8 fl. ounces) cream
375 g (13 ounces) white flour
220 g (8 ounces) margarine
1 egg
1 pinch of salt
Directions
Filling:
Put 335 g (12 ounces) sugar in a frying-pan, fry slowly until the sugar starts to foam. Do not stir, because the sugar will get lumpy.
Add the walnuts, mix well and remove from the heat before the sugar gets too brown.
Add the cream immediately and let it boil down.
Let cool down the filling.
Dough:
Mix flour, margarine, the rest of the sugar (150 g equals to 5 ounces), the egg and the salt and make a dough.
Cut the dough into three pieces, two of the same size and one slightly smaller.
Roll the two pieces of the same size to make up a bottom and a top of the cake in a form with 28-30 cm (11-12 inches) diameter.
Form a roll with the third piece and place it on the bottom along the form, see figure.
Put bottom into the form
Use the ring of dough to form the back of the cake
Pour the filling on the bottom so that it is level to the top of the back
Cover the cake with the top.
Bake in the oven at a lower level at about 200°C (400°F) for 40-45 minutes.
Open the form immediately after removing from the oven to prevent the cake from sticking to the form.
Source: http://www.about.ch/culture/food/nusstorte.html
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