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 tagged festive
The recipe for this dish was first published in the 1977 Betty Bossi cookbook Kochen für Gäste and upon publication all the pork tenderloin in Switzerland was sold out.
Baked slowly, layer by layer, the Baumkuchen, or tree cake, is a (delicious) afternoon’s work.
The best of the second-tier of Swiss Christmas cookies.
It’s love or hate with these.
There isn’t a lot to be done for anise-haters, but there are plenty of ways to prevent a bland, brittle, dry biscuit.
Although these cookies take a bit of work, I can confirm that this recipe is easier than Rosina Gschwind’s recipe from 1892 that suggests beating the egg whites and sugar for an hour. It may take some fine motor skills to apply the icing, but at least your arm won’t fall off.
I know you only got your Samichlaus sack yesterday, but really, who can eat that many peanuts?
The bready, raisin-studded delicacy that Swiss families enjoy on the sixth of January, but for a crowd.
Though not quite as delicious as the Festive Special, these pretzel adorned Swiss Chalets are delightful to look at and fun to make.
Part of the second-tier of Swiss Christmas cookies and ever present on my mother-in-law’s cookie tray.
Grittibänz, sweet doughy bread boys, accompany the visit from Samichlaus on December 6th.
Swiss families celebrate the sixth of January, Epiphany, by eating Dreikönigskuchen. This holiday celebrates the three kings finally reaching Bethlehem, and so a small plastic king figurine is baked into the bread. Whoever finds it is king for the day.
In Switzerland there typically isn't a set food to eat during the holidays, but somewhere between Christmas and New Year most Swiss families eat a fondue. Whether Cheese or Chinoise, forks are dipped.
These boozy balls are ones you'll actually want to eat.
You can make them gluten-free, dairy-free, vegan, even booze-free—the variety is endless.
The result of all these Samichlaus sacks is that you sometimes end up with a glut of peanuts, chocolate, and oranges. If you get tired of eating them, don't despair, chop them up and make this easy recipe with the leftovers.
The cheesy Swiss classic.
The white wine version of traditional red Glühwein, heavy on the citrus.
Chocolatey Swiss farmhouses.
Sam's favourite Christmas cookies—buttery and stuffed with raisins.
The jewel of the Swiss Christmas cookie tray is surely the Spitzbuben, with its elegant dusting of powdered sugar and bright ruby centre.
