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 Swiss Baking
The bready, raisin-studded delicacy that Swiss families enjoy on the sixth of January, but for a crowd.
Some people have spirit animals.
I have a spirit cake.
Though not quite as delicious as the Festive Special, these pretzel adorned Swiss Chalets are delightful to look at and fun to make.
A showstopping cake that tastes like eggnog.
Vanillegipfeli are tender, buttery, sweet, baby croissant-shaped cookies, dredged in vanilla-y icing sugar.
A lot of icing sugar.
Part of the second-tier of Swiss Christmas cookies and ever present on my mother-in-law’s cookie tray.
Basler Brunsli re-imagined as minty polar bears.
Although, it doesn't seem to be Christmas oriented, the flavour and design of this tart from canton Vaud is festive, and it would add a welcome burst of green at any holiday buffet.
Grittibänz, sweet doughy bread boys, accompany the visit from Samichlaus on December 6th.
The name is misleading—vin cuit (cooked wine) is actually a thick syrup made from boiling down pears, sometimes apples, and rarely grapes, until they become dark, sweet, sticky, and molasses-y. Traditionally, this was done in big copper pots over open fires.
It turns out that the Bernese have been enjoying pumpkin pie for centuries.
Cheese from the alp is a powerful thing.
If you can get some Alpkäse for this recipe, rejoice. But if not, don't fret, really any hard Swiss cheese will do.
Sometimes my Swiss friends ask me questions about North American baked goods like: "what's the difference between a cupcake and a muffin?"
And I ask them questions like: "What's the difference between a Torte and a Kuchen?"
How many Swiss millionaires are there?
A lot.
A little while ago we got the call, same as every year.
"They're here."
Pears that is.
Why should Spitzbuben have all the fun?
An easy cake that features the best of Swiss summer produce—apricots and plums.
Wähe makes an excellent breakfast, lunch or dinner. Although you can make it with a variety of fruits, here's one of the classics: apricot.
Like a Linzer muffin, made Swiss with chocolate...
Have some dried pears? Make your own Schlorzi!
