In the cold days of winter, fondue is a favorite meal in the European kitchen. Here is a recipe from Bern, Switzerland that includes a couple non-traditional ingredients- eggs and cream- that add unmistakable flavor and richness. Cubes of crusty baguette cubes are the stand-by dipping options, but you might also try: lightly teamed vegetables; sautéed mushrooms; steamed baby potatoes; fennel spears; cherry tomatoes and cured meats.
1 pound ripe Emmentaler cheese
1 pound Comte cheese
2 cups cream
2 tsp Kirsch schnaps
1 TBLSP butter
5 egg yolks
Fresh pepper, freshly ground nutmeg, a dash of salt
1 Large baguette
Melt butter in fondue pot on the stove. Crush garlic with the salt and add to butter. Grade all cheese. Add to pot and stir. Mix the cream with the egg yolks, add salt and mix in with the cheese, bring to a boil.
Boil until all cheese is melted. Add Kirsch. Add pepper and nutmeg to taste.
Swiss mailanderli cookies are usually made for Christmas Eve, but they are enjoyed by many throughout the year. The dense, crunchy texture and light sweetness go well with espresso, coffee, or hot chocolate.
1 1/8 cup butter
2 cups of sugar
3 eggs 1 pinch of salt
rind of 1 lemon
2 cups flour
2 egg yolks
Prep time: 50 minutes. Cook Time: 10 minutes
Directions: Whisk butter with sugar and eggs to a fluff. Add salt, lemon rind and flour, mix well. Let cool for one hour.
Roll-out dough ¼“ thick and cut out with cookie forms. Brush egg yolk to top of cookies.Pre-heat your oven and bake, in the center, for 10 minutes at 400 degrees Fahrenheit.
Eva has wonderful memories of her mom’s traditional Swiss Christmas cookies, so she carefully translated mom’s recipe from Swiss into English so you too can experience the treat. Eva of course had to test the recipe, which involved baking and then savoring more than a couple of these special cookies. Like any cookie, these aren’t just for the holidays.
Ingredients for approximately 60 cookies: • 4 eggs • 450 g (16 ounces) confectioner’s sugar • 1 pinch of salt • 1½ tablespoons of anise • 4 tablespoon of kirsch • 550 to 600 g (19-21 ounces) flour• a little butter to grease the cookie sheets
Directions: 1. Put eggs, confectioner’s sugar, salt, anise and kirsch in a bowl and stir about 5 minutes until well mixed.
2. Add flour and mix into a dough.
3. Form rolls of about 1.5 cm (0.6 inches) diameter and cut in pieces of about 5 cm (2 inches) length. Cut in each piece about 3 times slightly angular and bend them slightly.
4. Slightly grease baking sheets and put the rolls onto it to dry. Do not use baking paper sheets. Do not move the pieces. Let them dry for 24 to 48 hours at room temperature. Make sure there is no draft.
5. Bake them for about 25 minutes in the lower part of the pre-heated stove at 140°C (285°F). Keep the door of the stove a bit open. Let the cookies cool down and remove them from the baking sheet using a spatula.