Cooking Recipes and Gastronomical Information

Swiss Cooking RecipesStrongly influenced by three German and Austrian cuisine, the Latin flare of Italy and France is evident in every Swiss dish. But where Switzerland truly shines is in beverages and deserts – they are sweet and absolutely sumptuous:

GluehweinThis is just the thing to take the chill out of your Swiss alpine adventure. Warm up a winter’s night with this delicious and easy to prepare mulled wine. This recipe is designed for use with three bottles of wine, but can easily be adjusted for four. In keeping with Swiss hospitality we shall declare: more the merrier!

· 3 bottles red wine
· 3 juiced lemons
· 3 cups water
· 3 cinnamon sticks
· 3 diced oranges
· 9 cloves
· Oranges for garnish

Put the diced oranges aside and heat the other ingredients in a large pot, taking care that the mixture does not boil.
Add the diced oranges and let the wine simmer.
Ladle the mulled wine into mugs or thick, slightly warmed glasses. Avoid ladling cinnamon and cloves into the mugs.
Garnish each mug with a slice of orange and serve.

Vanillekipferl
This dessert may call to mind—on first blush—recollections of Russian tea cakes and American donuts past. A second taste, however, reveals a uniquely Swiss pastry with daring use of almonds. This simple recipe takes about an hour with cooking time. It can serve four or five, but don’t be surprised if your guests are clamoring for more.

· 210g flour
· 150g butter
· 80g powdered sugar
· 80g ground almonds
· 1 egg
· 3 tablespoons vanilla bean sugar

Mix the egg, butter, powdered sugar and almonds into the flour.
Knead the dough into desired consistency (vanillekipferl are traditionally prepared as a firm pastry).
Chill the dough for 20–30 minutes and cut into medium-length 1cm strips.
Roll the strips into serving-size crescents.
Preheat the oven to 160°C.
Cook the vanillekipferl for no more than 15 minutes. When they begin to turn gold they are done baking.
Dump the crescents into a bowl and roll them in powdered sugar and vanilla bean sugar, sweetening them to taste.