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Swiss Roots and Recipes
Swiss Roots and Recipes

Swiss Recipes

Not surprisingly, the food in Switzerland is influenced by German, French and Italian cuisine.  Many regional dishes are based on cheese and potatoes which were the food supplies most available to the Alpine farmers of earlier times.
Fondue, Rösti and Raclette
Cheese fondue is a great meal to share with friends. Rösti is considered a national dish in Switzerland.

From La Gruyère Tourisme

Thank you for H. Ledermann for this recipe and the link to more.
400 grams Gruyère AOP cheese
400 grams Fribourg Vacherin AOP cheese
1 clove of garlic
3 decilitres white wine
15 grams potato starch
Kirsch and pepper

Rub the fondue pot with the peeled clove of garlic and then leave it in the pot (clove according to taste). In the pot, mix together the Gruyère AOP, potato starch, and white wine, letting it all melt while continuously stirring the mass. Lower the temperature under the pot, add the Vacherin Fribourgeois AOP, and continue to stir the mass until it is smooth and creamy. Let it simmer, not boil. Add kirsch and pepper. Place on a gas ring and be sure the temperature of the mass remains steady.  4 servings

Please check this link for more recipies from La Gruyère Tourisme.
1/2 pound Gruyere, coarsely grated
1/2 pound Emmental, coarsely grated
2 teaspoons cornstarch
1/2 garlic clove
2/3 cup dry white wine (Chardonnay is fine)
4 tablespoons Kirsch
Pinch freshly grated nutmeg
Freshly ground pepper
Dipping items of your choice, such as bread cubes or potato.
Toss the 2 cheeses together with the cornstarch. Rub the inside of a heavy saucepan or fondue pot with the cut garlic clove.
Add wine and 2 tablespoons kirsch and bring to a boil.
Reduce the heat to medium-low and add the cheese mixture, stirring, until mixture is hot and smooth.
Add remaining 2 tablespoons Kirsch if mixture is too thick. Season with nutmeg and pepper, to taste.
Transfer to a fondue pot and serve immediately with dippers of choice.

This picture of Rösti was taken (and made) by Swiss Center’s President Beth Zurbuchen.
She shares her preferred method of making this potato dish which she emphasizes are nothing like American hash browns.  Those wilt in any contest with Swiss Rösti.
Ingredients and Tools
Yukon Gold potatoes (Beth finds that this variety has more moisture and starch so it helps her create a great dish.)         
Butter and Olive oil                                                                                                                                        Cheese if you wish
A grater
frying pan, I suggest a 8-10 inch pan.
A spatula (Beth uses Victorinox stainless spatula)
A plate that barely fits inside the pan.
Depending on size, use 4-6 potatoes (1-2 pounds) per pan.
Peel the raw potatoes and grate them into a bowl. Salt and pepper or add parsley, onions any other ingredient of your choice including pre-cooked crumbled bacon.
Shred cheese of your choice from Swiss to Emmentaler to your favorite cheese.

Melt 2-4 tablespoons of butter with olive oil in pan.
Add grated potatoes about ½ inch deep. Cover with grated cheese. Top with remaining potatoes.
Tuck edges under so potatoes to form a mound.  Cook over medium heat with cover on for about 5-10 minutes.
Take cover off and cook until Rösti is golden brown on the bottom.  You can lift gently with your spatula to check and also ensure it’s not burning or sticking to bottom of the pan.
Place the plate on the potatoes and flip the pan.  Potatoes should slip onto plate.
Put pan back on stove adding butter and olive oil. When butter is melted slide the Rösti back into the pan. to brown the other side.
Cook another 10 minutes or so until second side is golden brown.
Slide Rösti onto plate and serve by cutting into wedges. Salt/peper to taste.

Raclette                                                                          Ingredients for four people:
2 lb small potatoes, all of similar size
1 3/4 lb raclette cheese, sliced
To accompany: small gherkins, pickled onions, veggies of your choice; freshly ground pepper, paprika; bread; meats;
1. Wash the potatoes, and boil them in their skins. Allow them to drip, then place them in a basket, covered with a cloth to keep them as hot as possible.
2. Put a cheese slice on a raclette tray and melt it under the special grill. Pour the melted cheese over a potato.
That's it! The potato is eaten with the accompaniments suggested above
Additional Information
If you don't have a raclette grill, you can put the potatoes on heavy plates with a slice of cheese over them, and melt them together under the grill on your cooker. Or you can do it the original way, standing the cheese next to the fire, and scraping it off over the potatoes with a knife as it melts.
Raclette is best enjoyed with white wine.

Emmental Apple Rösti
Ingredients for four people:
11oz bread (need not be fresh)
1 3/4 lb apples
1. Cut the bread into bite-sized pieces
2. Melt some butter in a skillet, brown the bread pieces in it, then set them aside
3. Cut the apples into chunks. You may peel them or not, as you choose
4. Caramelize the apples with butter and sugar in a pan, and then add a little water and cook them until they start to go soft
5. Mix in the bread, an re-heat briefly
Serve with sugar and cinnamon to taste.

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