Swiss food?!
I have a Switzerland presentation for geography on Wed!. and it's not required, but I want to make a traditional Swiss dish to bring into class!. The only thing that comes to mind is swiss chocolate!.!. but I'm looking for something better!. Any ideas!?Www@FoodAQ@Com
Answers:
My father was Swiss!. I can tell you some of the things I ate while growing up, cheese fondue, wienerschnitzel, saur kraut, knockwurst (kind of like fat hot dogs) stuff like that!. The Swiss also have a fantastic potato dish called Rosti Potatoes (it's kind of like hash browns only better)!.
If you want to keep things simple you can get some good Emmentaler cheese or Gruyere cheese and cube it up for people to taste!. They are distinctive cheeses and truly Swiss (though you'll find Gruyere in France as well)!. They are key in fondues!. My father ate those kinds of cheeses with bread and milk every morning!. :)
You also can't go wrong with chocolates!. Try to find something Swiss such as Lindor truffles or those Lindt bars!. They are Swiss and delicious!.
Good luck!Www@FoodAQ@Com
If you want to keep things simple you can get some good Emmentaler cheese or Gruyere cheese and cube it up for people to taste!. They are distinctive cheeses and truly Swiss (though you'll find Gruyere in France as well)!. They are key in fondues!. My father ate those kinds of cheeses with bread and milk every morning!. :)
You also can't go wrong with chocolates!. Try to find something Swiss such as Lindor truffles or those Lindt bars!. They are Swiss and delicious!.
Good luck!Www@FoodAQ@Com
~*~How about fondue!?
2 lb!. swiss cheese cut into thin strips
3 cups of very dry white wine
1 TBS white flour
1/4 cup kirsch
3-4 cloves of garlic, cut into pieces
Freshly ground black pepper to taste Never add salt since the cheese is salty
Baguette bread (day-old, since it will have more body and won't crumble as much)
Rub the garlic cloves all over the bottom of a heavy bottomed pan!.
Pour wine and kirsch into pan and bring to a boil!. Toss cheese strips with the flour and then slowly add them into the wine while stirring!. Stir over low heat until cheese is melted!. Season with pepper and serve with cubed bread!.
You could also make chocolate fondue!.
3/4 cup heavy whipping cream, reserve 1/4 cup to thin if fondue begins to thicken
4 bittersweet chocolate bars, chopped, 3 1/2 ounces each
1/4 cup finely chopped hazelnuts or almonds, optional
Suggested Dippables, choose 3 or 4 selections of the following:
Hazelnut or almond biscotti
Salted pretzel sticks
Cubed pound cake
Sliced bananas
Stem strawberries
Sectioned navel oranges
Ripe fresh diced pineapple
Heat 1/2 cup cream in a heavy non-reactive saucepot over moderate heat until cream comes to a low boil!. Remove the pan from the heat and add chocolate!. Let the chocolate stand in hot cream 3 to 5 minutes to soften, then whisk chocolate together with the cream!. Stir in chopped nuts and transfer the fondue to a fondue pot or set the mixing bowl on a rack above a small lit candle!. If fondue becomes too thick, stir in reserved cream, 1 tablespoon at a time, to desired consistency!. Arrange your favorite dippables in piles on a platter along side chocolate fondue with fondue forks, bamboo skewers or seafood forks, as utensils, for dipping!.
Here is a link to many more Swiss recipes!. http://www!.about!.ch/culture/food/index!.h!.!.!.
Good luck, hope you get and A+!. ~*~Www@FoodAQ@Com
2 lb!. swiss cheese cut into thin strips
3 cups of very dry white wine
1 TBS white flour
1/4 cup kirsch
3-4 cloves of garlic, cut into pieces
Freshly ground black pepper to taste Never add salt since the cheese is salty
Baguette bread (day-old, since it will have more body and won't crumble as much)
Rub the garlic cloves all over the bottom of a heavy bottomed pan!.
Pour wine and kirsch into pan and bring to a boil!. Toss cheese strips with the flour and then slowly add them into the wine while stirring!. Stir over low heat until cheese is melted!. Season with pepper and serve with cubed bread!.
You could also make chocolate fondue!.
3/4 cup heavy whipping cream, reserve 1/4 cup to thin if fondue begins to thicken
4 bittersweet chocolate bars, chopped, 3 1/2 ounces each
1/4 cup finely chopped hazelnuts or almonds, optional
Suggested Dippables, choose 3 or 4 selections of the following:
Hazelnut or almond biscotti
Salted pretzel sticks
Cubed pound cake
Sliced bananas
Stem strawberries
Sectioned navel oranges
Ripe fresh diced pineapple
Heat 1/2 cup cream in a heavy non-reactive saucepot over moderate heat until cream comes to a low boil!. Remove the pan from the heat and add chocolate!. Let the chocolate stand in hot cream 3 to 5 minutes to soften, then whisk chocolate together with the cream!. Stir in chopped nuts and transfer the fondue to a fondue pot or set the mixing bowl on a rack above a small lit candle!. If fondue becomes too thick, stir in reserved cream, 1 tablespoon at a time, to desired consistency!. Arrange your favorite dippables in piles on a platter along side chocolate fondue with fondue forks, bamboo skewers or seafood forks, as utensils, for dipping!.
Here is a link to many more Swiss recipes!. http://www!.about!.ch/culture/food/index!.h!.!.!.
Good luck, hope you get and A+!. ~*~Www@FoodAQ@Com
the 2 most famous swiss dishes are "Cheese Fondue" and the other is "Raclette"!.
Look em up!Www@FoodAQ@Com
Look em up!Www@FoodAQ@Com
How about a chocolate fondue!. I will take the leftovers!.Www@FoodAQ@Com
Fondu is the biggie, but it must be eaten as soon as it is prepared!. Not really practical for a class presentation!.
You could make meusli (a breakfast cereal similar to granola but lighter and not clumped together)!. http://en!.wikipedia!.org/wiki/MuesliWww@FoodAQ@Com
You could make meusli (a breakfast cereal similar to granola but lighter and not clumped together)!. http://en!.wikipedia!.org/wiki/MuesliWww@FoodAQ@Com
It's cheese fondue all the way!.Www@FoodAQ@Com