Some of the Andrist's asked for Swiss recipes. Here there are some. Venture at your own risk.
120g / 4 1/2 oz puff pastry butter an flour for the pie tin 100g / 4 oz hazelnuts 60g / 2 1/2 oz raisins 1 teaspoon cinnamon powder 5 apples 100ml / 3 fl oz milk 150ml / 4 1/2 fl oz cream 2 eggs, beaten with a whisk 70g / 2 1/2 oz sugar 20g / 1oz vanilla sugar 1 pinch of salt 1 pinch of cinnamon
Butter a 26cm / 10 inch pie tin an sprincle with flour. Roll out the dough to a thickness of about 2 mm / 1/8 inch and lay in the pie tin. Press the dough down well and pierce several times with a fork. Mix the hazelnuts and raisins with the cinnamon and lay evenly on the bottom of the dough. - Peel, halve and core the apples, and cut the halves into thin slices. Distribute the apple slices evenly on the dough. - Mix all the remaining ingedients vigorously together. Pour over the apples and bake in a preheated oven at 180 C / 350 F/ Mark 4 for 30-40 minutes. Remove from oven and allow to cool. - The tart is delicious with coffee or as a lightsummer meal accompanied by a crisp salad.
What the book also says: What could be more typical for Thurgau than an apple recipe? God must have planted the first apple tree here! Delicate dishes prepared with local cheese and fish from lake Constance and the Rhine are also typical of this canton.
Source: Traditional Swiss Cuisine, ISBN 3--85502-446-4
Serves 5 Preparation 30 minutes 900g raw potatoes, roughly grated 80 g onions, chopped 50 g "lardons" - smoked lean bacon strips 50g lard (or butter) salt, pepper, nutmeg chives and parsley, chopped
Sweat the lardons and onions in the lard. Add the grated potatoes and some of the herbs. Stir well and season. Spread the mixture over the bottom of the pan (like a pancake) and cook each side until brown.Sprinkle with the remaining chives and parsley. - Served on its own or with sliced veal or bratwurst.
In the German part of Switzerland, Christmas without Christmas cookies is something unimaginable. By the end of November or at the latest during Advent nearly all households are busy kneading dough and making all shapes and sizes of cookies to be kept in tin boxes until Christmas. [sometimes even not until Xmas ... Willi ] The children are eager helpers especially when it comes to decorating the cookies with different glazes and sugar. Every family usually has recipes that were handed down from generation to generation including such traditional favorites as "Mailanderli", "Cinnamon Stars", "Leckerli", "Chrabeli" and "Brunsli", some described in the following chapter.
270 g (1 C) sweet almonds, 30 g (1 oz) bitter almonds, 300 g (1 1/2 C) sugar, 2-3 egg whites, confectioners' sugar, 1 Tbs flour
Blanche the almonds. Pinch or rub off the skins. Spread on a cookie sheet and dry in a low oven for 1 hour. When the almonds are dry, grind them finely in a nut grinder. Add sugar. Grind both together until you have an even mixture. Lightly beat the egg whites and gradually add to the almonds. Mix into a firm batter. - Place in small balls on a floured cookie sheet. Squeeze them slightly on both sides using your thumb and forefinger. This gives them their well known shape. Let stand overnight. On the following day, sprinkle with confectioners' sugar and bake in a 180' C (356' F) oven.
3 eggs, 300 g (1 1/2 C) sugar, 1 Tbs kirsch, 1 dash salt, 1 heaping tsp anise, 400g (1 1/3 C) flour, butter for the pan
Beat the eggs and sugar with an electric mixer for 10 minutes until creamy, add the anise, kirsch and salt. Stir in the sifted flour; the exact quantity of flour depends on the size of the eggs. The dough should be firm enough to easily form into a ball. Let cool overnight. On the following day, shape the dough into 1 1/2 cm (1/2 in) thick cylinders. Then cut them into 5 cm (2 in) long pieces and make 3 diagonal slits at equal distance apart to the middle of the pieces. Bend slightly to form crescents and place them on a greased baking sheet. Let dry at room temperature for 24 hours. Bake at 160' C (320' F) for about 15 minutes. Be careful that the "Chrabeli" do not take on any color. The underside should remain light as well.
Note: After baking, these pastries are hard. They will become soft if left in the open for 3-4 days. Then place them in a tin box for 2-3 weeks. After that they are ready to be eaten.
2 egg whites, 250 g (1 1/4 C) sugar, 1 Tbs cinnamon, 250 g (9 oz) ground unblanched almonds, 1 Tbs lemon juice, 1 tsp grated lemon rind, sugar, 120-150 g (1 1/2 C) confectioners' sugar
Whip egg whites until stiff. Add sugar and cinnamon and whip for another 10 minutes. Set aside 5 Tbs of the mixture for the glaze. Fold the almonds and lemon juice into the remainder and knead into a dough. Let stand for 15 minutes. Dust a board or table densely with confectioners' sugar. Roll out the dough to a thickness of 1/3 inch. Cut with a star cutter. Line a cookie sheet with wax paper and place the cookies -on it. Let rest for 30 minutes. For the glaze, mix the reserved egg mixture with confectioners' sugar until it thickens. Carefully brush the tops of the cookies with the glaze. Bake in a preheated 200' C (390' F) oven for about 15 minutes.
More international cookie recipes: http://cookieshq.com/almondcookies/
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