fondue is a dish made with melted cheese with various seasonings, usually with the addition of dry white wine or kirsch. The fondue is served hot and eaten by dipping pieces of bread in the cheese sauce.
There is no alcohol in this recipe, making it suitable for children, although not for young children as the cheese is very hot to eat and there is the risk of an accident while dipping the bread.
Saffron is used to flavor food and to color it pale golden yellow. Turmeric is often suggested as a substitute for saffron. Although turmeric adds a similar pale yellow color, the flavor is completely different.
Fondue and chocolate, this recipe matches two Swiss well known symbols. Although dessert fondues are relatively modern, wouldn't get you into regional mood dipping pieces of cake into a caquelon of melted chocolate? Wicked!
This cherry bread pudding is good for dessert or to accompany a cup of hot chocolate for an afternoon snack. Very comforting after a brisk walk in the crisp mountain air.
The cheese on top of this soup changes from canton to canton. Expect Gruyere in French cantons, Emmentaler if you are in one of the German cantons, and Parmesan in Italian ones.
This Alpine omelet is known as cholermues. It is closer to a pancake than to a proper omelet. It is typically served with apples or pears, however, this recipe uses dried fruit in an tangy syrup as topping.
