Walliser Cholera
Flaky pastry stuffed with apples, cheese, potatoes, onions, leeks, bacon, and pears.
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.
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 Christmas
Flaky pastry stuffed with apples, cheese, potatoes, onions, leeks, bacon, and pears.
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.
Grittibänz, sweet doughy bread boys, accompany the visit from Samichlaus on December 6th.
Josy, my mother-in-law, makes the very best pork tenderloin. She studs it with prunes, then wraps it in bacon and puff pastry. It's divine.
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.
Nothing says festive like a shot of booze.
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.
Switzerland’s favourite chocolate Christmas cookie.
Switzerland’s favourite Christmas cookie, made by every bakery and every family.
(But none are as good as my mom's.)
These chestnuts, glazed with caramel, feature in the Wildteller.
(And they are excellent spooned over ice cream as well.)
