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.
All in Wild
The Coupe Nesselrode—vanilla ice cream, vermicelles, meringue and whipped cream—is an exquisite autumn sundae.
These chestnuts, glazed with caramel, feature in the Wildteller.
(And they are excellent spooned over ice cream as well.)
Cabbage is an integral part of the Wild plate, as well as a great side dish at Christmas or Thanksgiving. This recipe produces a sweet and meaty cabbage that your intestines will hopefully be able to withstand.
I'm sure my mother never tired of my requests for spätzli when I was a child. She would boil them up and serve them warm, with a saucy, meaty stew.
Poached pears aren't just for dessert. On a Wildteller, they feature as one of the seasonal sides, with a daub of cranberry sauce in their center.
These buttery brassica are improved with ground almonds and a swirl of butter.
This Rehpfeffer, a kind of deer stew, has a secret ingredient: chocolate.
This marinade recipe comes from a Bernese cookbook from 1749. And it's for bear meat.
Wild is the German word for game (as in animals that you can hunt). Autumn is Wild season and restaurants all over Switzerland and central Europe prepare plates that feature game meats and traditional side dishes.
