0 BASLER LÄCKERLI - LÄCKERLI BÂLOIS

"Frozen streams and vapours gray,
cold and waste the landscape lay...
Then a hale of wind

Hither - whirling, Thither - swirling,
Spin the fog and spin the mist...
Still we walked on through woods and wintry gray,
home through woods where winter lay - cold and dark...
Waiting for a change in the weather
Waiting for a shift in the air
Could we get there together, ever?
Waiting for our late, late return.

Through the woods, home, through the woods where winter lays..."

- Lyrics from the song "Wintry Grey" by the Norwegian band Arcturus

 Dreamy, immaculate landscapes looking as if they were covered in a pelicula of heavenly icing sugar, feather-like flakes enchantingly falling upon us like fairy stardust, diaphanously monocromic sceneries which seem frozen in time, nature that would have made a wonderful subject for the Flemish Renaissance painter Bruegel (See his artwork here), goddess Skadi's icy breath congealing the earth, the eerie silence of the blizzard and gloomy croaking of crows punctuating the quietness with their evil complaints, the electrifying crunch of snow under our footsteps and cosy evenings spent lazily watching Scandinavian movies while nibbling on Xmas cookies and fantasizing about majestic fjords, the grandeur of Norse wildness and desolate Arctic mountains... This is the reason why I adore the cold season and cannot get enough of winter's bewitching atmospheres. Its splendor and the frivolous as well as nostalgic mood it confers are just unparalleled...

Although the whole shebang and kitschiness of the end of year festivities is not exactly my cup of tea, tends to make me smirk and leave me cold, I have to confess that I still wish to have a white Christmas. I am no different from everybody else on this planet. I guess that snow connects me to my inner child, helps me escape the bleak reality, soothes my soul and talks to my romantic heart.

As I was born on the 25th of December and I have the blood of Norsemen flowing through my veins, it is no wonder that I feed a hunger for living in a wood cabin in the middle of Norwegian, Swedish or Finnish woods, that I love chilly weather and rejoice when frost bites the tip of my nose. After all, my genetic background programmed me to prefer cool climates and Nordic settings.

"The sun has vanished
Freezing northwind now rules the land
From the realm of ice and eternal darkness
Mother winter snow-clouds sends

White warlord rides the sky
Hundred steed pull his sledge of ice
The roaring noise follows him
It's the sign that the winter solstice have arrived

The ancient song fills the air

On the mound sacred fire burns

People dance the magic dance of rebirth

For the sun's sooner return

Here is the longest night of the year

When the evil spirits of darkness is awake

Old witch woman dances across the room

She drives whole evil spirits back in the bloom

Over the frozen field the northwind walls

Falling snow turns into the raging snowstorm."

- Lyrics from the song "Night Of The Winter Solstice" by the Latvian band Skyforger

Hence, if the Christian celebration means not much to me, I nonetheless consider this period of the year to be festive, because Yule symbolizes the return of the Sun (light) and the completion of the cycle of life (birth, life, death and rebirth), thus it brings hope and offers the promise of a new beginning.

As during any other joyful fete, eating well is a must and there is no way I'm going to refrain from stuffing myself with yummy holiday food designed to make my taste buds shiver or from busying myself around the oven. Every year, I bake a vast array of international cookies and candies for my friends, P.'s parents and ourselves. In my gift bags you'll generally find classics such as "Pfeffernüsse" (Germany), "Mailänderli" (Switzerland), "Speculoos" (Germany, France, Belgium and Netherlands), "Mexican Wedding Cookies/Russian Tea Cakes" (USA and Russia), "Chocolate Truffles" (France) and "Fudge" (UK).

Being adventuous in the kitchen and having an inclination for novelty, I decided to prepare a new speciality in order to vary things a little: "Basler Läckerli (Leckerli)". This world famous pastry composed of many ingredients such as honey, almonds, candied orange or lemon peel, kirschwasser as well as a variety of spices. It is a traditional Swiss cookie bar we enjoy all year long and which is very similar to gingerbread. This biscuit's name means "small goody" ("lecker" = yummy and the Swiss German suffix "li" indicates smallness) and it originates from Basel in Switzerland where it was created by local spice merchants around 1431, at the time of the Council of Basel. At the origin, "Lackerli" were only fabricated on the occasion of the New Year, to  sustain the assembled church dignitaries and were accompanied by mulled wine, but it became so popular that people started producing it whenever they fancied it. Before the commercialisation of professional mixers, train station porters were employed to knead the stiff dough as big muscles were needed to successfully carry out the harsh task of mixing.

The recipe I am presenting today was adapted from a "Cuisine De Saison" magazine I possess. As usual, I had to make a few changes (ingredients- and method-wise) as I found that it could be slightly improved. So, I added more honey to the mass because I found it far too dry, for more flavor I incorporated a pinch of salt and some ground nutmeg to the mix, and confectioned my icing with cherry booze in order to give it oomph. The result was just mindblowing. My no-brainer "Basler Läckerli" turned out really great as they were marvelously chewy, exhaliratingly spicy, so pretty and above all they were mindboglingly comparable to the ones that are made by the renown Läckerli Huus  (no need to buy this expensive confection anymore).

If you are still looking for a Xmassy gift idea to bake, then you should give this confection a try as you'll not be deceived. Your friends and family will be raving about them!

Have A Merry Yuletide!
Joyeux Noël!

~ Basler Läckerli ~

Recipe adapted from "Cuisine De Saison".

Makes about 20 cookies.

Ingredients For The "Bars":

240-250g Runny honey

80g Castor sugar

100g Matchstick almonds, chopped coarsely

240g All-purpose flour (+ extra flour for rolling)

1 Tsp Baking soda

1 Tsp Ground cloves

1Tsp Ground cinnamon

1/3 Tsp Ground nutmeg

A pinch of fine sea salt

100g Candied orange peel

Ingredients For The "Icing":

1 1/2 Tbs Kirsch, lemon/orange juice or water

3 Tbs Icing sugar

Method For The "Bars":

1. In a medium bowl, mix together the flour, soda, spices and salt. Set aside.

2. In big bowl (or in that of your KA), mix the honey together with the sugar until it looks pale, then add the almonds, the flour mixture and the candied peel.

3. Knead lightly in order to obtain a stiff dough.

4. Cover with clingfilm and let rest for 30 minutes.

5. Preheat the oven to 350° F (180° C).

6. On a floured work surface, roll out the dough to a 0.4 inches (1cm) thick rectangle.

7. Transfer the sheet of dough to a baking pan covered with baking paper.

8. Bake for 13-16 minutes in the centre of the oven (I baked mine 16 minutes).

Method For The "Icing":

9. Let cool for about 10 minutes. Meanwhile, mix the kirschwasser together with the icing sugar.
10. Brush the top of the dough with the icing and cut it into about 20 equally-sized rectangles.

Comments:

When mixing, if your dough is a little dry add a bit more honey so that it comes together in ball.
As the dough is very stiff, I recommend you to knead it in a stand mixer.
When coming out of the oven, the baked läckerli must be pale in color and soft to the touch (they will harden while cooling).
The läckerli can be kept for up to a month in an airtight container.

Serving suggestion:

Eat those cookies at any time of the day and serve with a good cup of tea or an eggnog.

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~Basler Läckerli ~
Recette adpatée du magazine "Cuisine De Saison".

Pour environ 20 läckerli.

Ingrédients Pour les "Läckerli":
240-250g de Miel liquide
80g de Sucre cristallisé
100g d’Amandes allumettes, hachées grossièrement
240g de Farine (+ un peu pour abaisser la pâte)
1 CC de Bicarbonate de sodium
1 CC de Clou de girofle en poudre
1 CC de Cannelle en poudre

1/3 de Noix de muscade en poudre

Une pincée de sel de mer fin
100g d’Orangeat
Ingrédients Por Le "Glaçage":

1 1/2 CS de Kirsch, jus de citron/d'orange ou d'eau
3 CS de Sucre en poudre

Méthode Pour les «barres»:
1. Dans un bol moyen, mélanger la farine, le bicarbonate, les épices et le sel. Mettre de côté.
2. Dans un grand bol (ou dans le bol de votre robot ménager), mélanger le miel avec le sucre jusqu'à ce que le mélange devienne pâle, puis ajouter les amandes, le mélange de farine et l'orangeat.
3. Pétrir légèrement afin d'obtenir une pâte ferme.
4. Couvrir avec un film alimentaire et laisser reposer pendant 30 minutes.
5. Préchauffer le four à 180 ° C.
6. Sur un morceau de papier sulfurisée fariné, abaisser la pâte à 0,4 cm (1 cm) d'épaisseur rectangle.
7. Transférer le tout sur une plaque de cuisson.
8. Cuire au centre du four pendant 13-16 minutes (j'ai cuits mes läckerli pendant 16 minutes).

Méthode Pour Le "Glaçage":

9. Laisser refroidir pendant 10 minutes. Pendant ce temps, mélanger le kirsch avec le sucre glace.
10. Badigeonner la pâte cuite avec le glaçage et la couper en ~ 20 rectangles égaux.
 

Commentaires:
Lors de l'assemblage de votre pâte, si cette dernière est trop sèche, alors ajouter un peu plus de miel afin d'obtenir une boule qui ne colle pas, mais n'est pas sèche non plus.

Une fois cuite, la pâte à läckerli doit être claire et molle (elle durcira en refroidissant).

Les läckerli peuvent être conservés pendant un mois dans une boîte hermétique.

Idées de présentation:
Mangez ces cookies quand cela vous chante et accompagnez-les d'un thé ou d'un lait de poule.

0 SWISS SAUSAGE SALAD - A GUEST POST

On Monday, the 1st of August, Switzerland will be celebrating the 720th anniversary of the Foundation of the Confederation, so for that occasion I decided to adapt a traditional dish that is generally served on this day and write a long-awaited guest post for a foodblogger I really appreciate...

Being the proscratinator that I am, it took me a few months to come up with an article which I could consider worthy of Leemei Tan's lovely blog "My Cooking Hut". For me, accepting such an offer means that I have to give the best of myself in order to honor my host. It is a question of respect.

So, after hours of reflection, I opted for a Swiss dish that would put our culinary customs and history into the spotlight. But, I did not want to speak about a speciality that is well-known. No. If I am going to blog about one of my country's treats, there is no way I am going to present something that has been advertised over and over in every foreign magazine and book. I delight in making others discover new things and expanding their knowledge.

With "Rosa's Yummy Yums", my aim is to enlighten people on the origins of the recipes and foods I feature as well as to make them think. I strive to transform each of your visit into unforgettable experience and culturally enrichening. I am not interested in being just another uninspiring blogger. I have the desire to emerge from the mass and be different or unusual. It is important for me to show my true nature and personality. Do I I succeed in doing so? I don't know. The only ones to be able to judge of that are my faithful (or not so loyal) readers...

Anyway, as I said before, most individuals living outside of Switzerland are not familiar with the course I have chosen to introduce you: "Cervelas Salad". In French it is called "Salade De Cervelas, in German "Wurstsalat", in Italian "Insalata Di Salsiccie" and in Rumantsch "Salata Da Liongia". It is very popular in our land (especially in Swiss Germany), but lacks recognition elsewhere, although it is mighty delectable.

Of course, I had to adapt the original formula to make it my own (I rarely leave a recipe as it is), but at the end, it still tastes very Swiss, rustic and has retained it's humble aspect. I didn't denature it. I just added a gourmet and refined touch to it, thus transforming it into something that could well be served at the table of any fashionable restaurant, bar, canteen or lunchonette.

So, if that short introduction made your mouth water, tickled your curiosity and captivated you, then please head over to "My Cooking Hut" in order to read my article, get a glimpse of my pictures and discover my scrumptious recipe for "Swiss Sausage Salad". I hope you'll enjoy my post!

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My salad is also featured on the site HomeAway.co.uk...

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Etant donné que beaucoup de mes lecteurs francophones ne comprennent pas forcément l'anglais et que malheureusement peu d'entre-eux auront la chance de lire mon billet invité et dernier article en date sur le merveilleux blog de ma collègue Leemei Tan de "My Cooking Hut", je me suis permise de traduire la recette qui y figure afin que vous puissiez aussi en profiter car je pense qu'elle pourra vous intéresser (vous pouvez tout de même y jeter un coup d'oeil car ses photos sont très belles et mon article contient d'autres images que celles exposées ici).

J'espère que ce plat traditionnel et campagnard vous plaira. Cette version améliorée est ma façon de rendre hommage à mon pays ainsi qu'à sa cuisine aux multi facettes, à l'occasion de la Fête Nationale du 1ier Août...

~Salade De Saucisses Suisse ~
Recette par Rosa Mayland, Juillet 2011.

Pour 2-3 personnes.

Ingrédients Pour La "Salade":
2 Gousse d'ail, finement hachées
1 Onion rouge (moyen), coupé en fine rondelles
10-12 Radis rouges, coupés en fines rondelles
280g de Gruyère (salé ou moyen), coupé en allumettes
1 (200g) Schüblig (crue), coupée en demi-lunes
1 (100g) Cervelas (cru), coupé en demi-lunes
1/2 Bouquet (ou selon goût) de persil plat, haché
Ingrédients Pour La "Vinaigrette":
1 CC de Moutarde douce
2 CS de Vinaigre de malt
1 CS de Vinaigre balsamic blanc
5 CS d'Huile d'olive vierge
1/3 CC de Flocons de piment turc
Sel de mer fin, à volonté
Poivre noir fraîchement moulu, à volonté

Méthode Pour La "Salade":
1. Dans un bol moyennement grand, mélanger ensemble tous les ingrédients pour la salade.
Méthode Pour La "Vinaigrette":
2. Dans un petit bol, émulsionner ensemble tous les ingrédients pour la vinaigrette. Ajouter la sauce à la salade et mélanger délicatement.
3. Servir.

Remarques:
Vous pouvez remplacer le cervelas et le schüblig par 300g de mortadella coupée en morceaux (pas de tranches fines), 300g de saucisse de frankfort, de saucisse de Vienne ou de cervelas d'Alsace coupés en demi-lunes.
Utiliser du piment d'espelette en poudre au lieu des flocons de piment turc.
Si vous n'avez pas de vinaigre de malt ou balsamique blanc, 3 CS de vinaigre de vin blanc feront parfaitement l'affaire.

Idées de présentation:
Servir cette salade à température ambiante (le fromage et la saucisse ne doivent pas être froids) et l'accompagné de pain, pommes de terres à l'eau ou de macaronis.

0 BUTTERZOPF - TRESSE AU BEURRE

I have just realized that although I totally love Swiss food and eat it on a regular basis, I strangely tend to forget to blog about it and share my latest experiments with you. Considering that there is no particular reason for that, I have decided to start writing again about the unique specialities one can find in my beautiful and multifaceted country...

Switzerland (also known as "Confoederatio Helvetica" or "die Schweiz", "la Suisse", "Svizzera", "Svizra") is a federal republic composed of 26 distinct cantons as well as 4 linguistic and cultural areas (German, French, Italian and Rumantsch). Consequently, it is not suprising if its cuisine is a reflection of the rich heritage and impressive inherant multiculturality that can be found in our island-like tiny kingdom. Each region and district has its very own traditional gastronomy and produces which they fiercely protect (at least in the countryside and amongs cooks or farmers).

Even if this tiny piece of land stuck between Germany, Austria, France, Italy has a very rich culinary identity, one cannot refute that each part of the Swiss Confederation has to a certain extent been influenced by its neighbors, and vice versa. For example, a Geneva delicatessen such as "Longeole" can also be found in Chablais (Haute-Savoie), a similar cheese to Valais "Raclette" is made in Savoie too, the Swiss German "Spätzli" seem to be of Swabian (Germany) origin, then "Polenta" or "Risotto" which evoke the Apennine Penninsula are far from being dishes rare to find in Ticino, and the list goes on. As it is the case with every place that is not in total isolation, the borders are quite permeable, so it is pretty understandable that ideas, information, arts and science transit across them.

This Friday, I am presenting a butter, milk and kirsch enriched braided bread that we generally eat on Sunday mornings (not only, though). "Butterzopf" is very similar to the Jewish "Challah" or to its German and Austrian cousin "Hefekranz/Hefezopf", minus the eggs and sugar. It is halfway between a Vienese pastry and a brioche. The name "Zopf" or "Züpfe" is derived from its shape and literally means "braid" or "plait" (hence "Butterzopf" meaning "butterbraid"). This treat is enjoyed throughout our land, but as we like to make things complicated, its appearance can vary slightly depending on the localities. In Eastern Switzerland it'll be long and pointed, in canton Bern bakers will make it look very large and round ended and in Central Switzerland it will be given a large and flat form.

The origins of it are fairly unclear and surrounded by many legends, some gloomy others cheerful. Apparently, in ancient times, women used to accompany their deceased husbands into the tomb and the spirit world in order for the married couple to be reunited in death. Thankfully that dark tradition was abanded and replaced by a new, less barbarian one. Instead of being forced to perish with her man, the widow only had to cut off her hair (usually a plait) and lay it in the grave, alongside the body of her late companion. Then, the practice of offering one's hair as sacrifice was abolished and a braided loaf was used in place of the tresses. But as there is no real evidence of that custom, it is more likely that "Butterzopf" saw the light of day in a less morbid way. In 1256, the first baker's corporation was created in Basel and not long after, a few more were formed around the Helvetic territory. During the 15th century this delicacy became very popular as people used to gift it on special occasions such as Christmas and New Year. It was even offered as a token of love or to seal a promise of marriage. Since its existence is attested since 1430, it is most probable that it is a Swiss invention. Nowadays, Swiss people still have the habit of bringing a "Zopf" to their hosts to mark special events (public holidays and feast days).

As the the 1st of August, our National Day is soon here I found that it would be very convenient to write a post coinciding with that celebration. When this date is approaching, there is not one supermarket newspaper, food magazine or leaflet that doesn't star this delightful goodie which is a part of our identity as much as the cliché-esque chocolate, cheese or watches are.

Unfortunately, I possess no family recipe for making this brioche, so the one I use faithfully and always with much success hails from the very first bread book I bought 13 years ago (wow, I'm feeling "old" suddenly LOL), "Ultimate Bread" by Eric Treuille & Ursula Ferrigno (see review here). The formula for it is quite straightforward and accessible, nothing tricky here. There is no need to stress or plan your baking session too much ahead as it'll take you only a few little hours to prepare (1/4 of an afternoon).

Their "Butterzopf" is perfect. It tastes and looks exactly as it should. Texture-wise, the crust is marvelously glossy, golden-colored as well as delicately crisp and its inside is exquistely tender, spongy, full of finesse in addition to being beautifully areated. Furthermore, its subtle flavor is just out of this world and incredibly gratifying. It is elegantly buttery and has fabulous heady hints of Kirsch that pleasantly mingle with the round, enthralling and ambrosial aromas of yeast. You should be there when my "Butterzopf" is in the oven. The smell that spreads through the apartment is dreamlike and instantly puts you in a good mood

This bread is utterly delicious that you don't need to dress up your slice with any fancy spread or accompany it with anything. Its taste alone is self-sufficient. Nonetheless, it pairs really well with butter, cheese, jams, curds, Nutella, Cenovis (the Swiss equivalent of Marmite and Vegemite), honey, dried meat, smoked fish or pate.

Come, try it. I promise you that you'll not be deceived!

Submitted to Yeastspotting!

~ Swiss Butterzopf ~
Recipe adapted from Eric Treuille & Ursula Ferrigno's cookbook "Ultimate Bread".

Makes 1 big loaf (or two medium loaves).

Ingredients
2 Tsp (7g) Dried yeast
1 Tsp Castor sugar
1 1/4 Cups (300ml) Full-fat milk, lukewarm (not over 50° C /122° F)
3 3/4 Cups (500g) Flour (high in gluten)
1 1/2 Tsp Fine sea salt
4 Tbs (60g) Unsalted butter, softened and creamed
2 Tbs Kirsch
1 Egg yolk + 1 Tbs Milk, mixed together (for glazing the bread)

Method:
1. Sprinkle the yeast and the sugar into 1/2 cup (120ml) of the milk. Let stand for 5 minutes and then stir to dissolve.
2. Put the flour in the bowl of your standmixer. Make a well in the center and pour in the yeasted mixture.
3. Using a wooden spoon, draw enough of the flour into the liquid in order to form a soft paste which's texture is similar to pancake batter.
4. Cover the bowl with a dish towel or plastic film and let “sponge” until frothy and risen, about 20 minutes.
5. Pour the remaining milk into the well, add the salt, butter and kirsch. Mix until you obtain a moist, but not tacky dough (if the dough is too wet addd a little flour our if it's too dry, add some milk).
6. Knead until the dough is smooth, shiny, elastic and passes the window pane test, about 4-6 minutes (10 minutes when kneaded by hand).
7. Oil a bowl and place the dough in it, turning to coat evenly with butter. Cover with some plastic film and then a dish towel. Let rise at room temperature, until doubled in size, about 1 1 ⁄2 to 2 hours.
8. Punch down, then let rest for 10 minutes.

9. Divide the dough into three pieces (or 6 if you are making two medium loaves), then roll out each of them into a 40cm (16-inch) long rope and make a (or 2) braided loaf (loaves) with them (see example here).
10. Place on a baking sheet covered with baking paper and cover with a dish towel.
11. Let prove until doubled in size, about 35–45 minutes.
12. Twenty minutes before the end of the proofing time, preheat the oven to 180° C (350° F).
13. Once the bread is ready to get baked, brush the top of the loaf with the egg glaze.
14. Bake in the preheated oven for 40 minutes, until golden brown and hollow sounding when tapped underneath.
15. Let cool on a wire rack.

Remarks:
If you don't have any Kirsch, then use brandy or plum spirit/brandy.
You can freeze your bread without problem. In that case, you just have to bake it as instructed above and then to remove it from the oven 10 minutes before the end of its baking time, wrap it in a dish towel and let it cool completely before freezing. On the day you choose to eat your zopf, defreeze it for 15 to 30 minutes (in its freezer bag), then bake it for 10 minutes at 200° C (400° F) and let it cool on a wire rack.

Serving suggestions:
Serve for breakfast or brunch with cheese, jam or the spreads of your choice (perfect with cream cheese, lemon curd and Nutella).
You can also make wonderful French Toasts with the leftover bread.

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~ Tresse Au Beurre Suisse ~
Recette adaptée du livre "Le Pain" par Eric Treuille et Ursula Ferrigno .

Pour 1 grosse tresse (ou 2 moyennes tresses).

Ingrédients:
2 CC (7g) de Levure sèche
1 CC de Sucre cristallisé
300ml de Lait entier, tiède (en dessous de 50° C)
500g de Farine blanche pour pain
1 1/2 CC de Sel de mer fin
60g de Beurre non-salé, battu en pommade
2 CS de Kirsch
1 Jaune d'oeuf + 1 CS de Lait, mélangés ensemble (pour la dorure)

Méthode:
1. Verser 120ml de lait dans un petit bol, puis saupoudrer avec la levure et le sucre. Bien mélanger et laisser reposer pendant 10 minutes, jusqu'à ce que le mélange soit mousseux.
2. Dans un grand bol (ou dans le bol d'un robot électrique avec le crochet à pain), ajouter la farine et faire un puits. Y verser le mélange lait/sucre/levure.
3. A l'aide d'une cuillère en bois, incorporer assez de farine afin d'obtenir un mélange visqueux ressemblant à de la pâte à pancake.
4. Couvrir avec un linge ou du film plastique/alimentaire et laisser "lever/mousser" pendant environ 20 minutes.
5. Ajouter le lait restant, le sel, le beurre et le kirsch. Bien mélanger afin d'obtenir une pâte humide, mais pas collante (si elle colle, ajouter un peu de farine et si elle est trop sèche, ajouter un peu de lait).
6. La pétrir pendant 4-6 minutes (ou 10minutes à la main), jusqu'à ce qu'elle soit lisse, brillante, élastique et passe le test du vitrail.
7. Mettre la pâte dans un grand bol légèrement huilé/beurré et faites tourner la pâte dans le bol afin de bien l'enduire d'huile/de beurre. Couvrir avec du film plastique/alimentaire, puis avec un linge de cuisine. Faire lever à température ambiante jusqu'à ce que la pâte ait doublé de volume, pendant environ 1 1 ⁄2 à 2 heures.
8. Dégonfler la pâte et la laisser reposer pendant 10 minutes.

9. Diviser la pâte en 3 (ou 6 si vous faites deux pains) parts égales, former des longs "saucissons" de 40cm de longueur et les tresser ensemble (voir example ici).
10. Mettre la tresse (ou les tresses) sur une plaque de cuisson recouverte de papier sulfurisé et recouvrir avec un linge de cuisine.
11. Laisser lever pendant environ 35–45 minutes, ou jusqu'à ce que le pain ait doublé de volume.
12. Vingt minutes avant la fin de la période de levage, préchauffer le four à 180° C.
13. Une fois que le(s) pain(s) est(sont) prêt(s) à être enfourné(s), le(s) badigeonner avec le glaçage à l'oeuf.
14. Cuire pendant 40 minutes, jusqu'à ce qu'il(s) soi(en)t dorés et sonne(nt) creux.
15. Sortir le(s) pain(s) du four et le(s) faire reffroidir sur une grille avant de le(s) déguster.

Remarques:
Si vous n'avez pas de kirsch, vous pouvez aussi utiliser du brandy ou de l'eau-de-vie de prunes.
Vous pouvez très bien congeler votre tresse. Il vous suffit de la préparer comme indiqué dans la recette, puis de sortir votre pain 10 minutes avant la fin de la cuisson, de l'envelopper encore chaude dans un linge, puis de le laisser refroidir complètement avant de le mettre au congélateur. Après, vous n'aurez qu'à laisser votre tresse dégeler partiellement pendant 15 à 30 minutes dans son sachet de congélation et enfin de l'enfourner pour 10 minutes dans le four préchauffé à 200° C et de le laisser refroidir sur une grille.

Idées de présentation:
Servir à l'heure du déjeuner ou pour le brunch, avec du fromage, de la confiture, du cream cheese, du lemon curd ou du Nutella.
Avec le reste de pain, faites du pain perdu. Vous verrez, c'est merveilleux.

0 SWISS NATIONAL DAY - FÊTE NATIONALE

On the 1st of August, Switzerland will celebrate it's National Day. It is considered a holiday and most people have a day off (it is just like a Sunday) in order to relax, commemorate our independence and have fun...

This day is celebrated solely in the municipalities, at a local level, with a multitude of parades (not military), speeches, bonfires, fireworks, music, gymnastic shows and group performances of the Swiss national anthem. People will also organize big feasts and picnics.

On this occasion, I thought that you might be interested in checking out my Swiss recipes as well as the links I have pointed out for you. Maybe you'll want to bake or cook something Swiss this weekend!

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Le 1ier août, la Suisse célébrera sa "Fête Nationale" et ce jours-là, tous les suisses (ou presque) auront congé...

Chaque commune aura sa petite fête durant laquelle les gens pourront apprécier les multiples feux d'artifices, feux de joie, parades (non militaires), discours, groupes chantants l'hymne et défilés de gymnastique. Les suisses profiteront aussi de ce jour férié pour festoyer et pique-niquer.

En cette occasion, j'ai pensé que vous serez peut-être intéressés de découvrir mes recettes suisses ainsi que les liens que j'ai sélectionné rien que pour vous. Peut-être que vous cuisinerez une spécialité suisse ce weekend!

My Swiss Recipes:
Basel Bread (Bern & Basel)
Blackberry Tart (Vaud)
Blood Sausage With Spätzli and Applesauce (Vaud & All Regions)
Brunsli Cookies (Basel)
Cheese Fondue (All Regions)
Cinnamon And Apricot Flan Tart (Vaud)
Cinnamon Cookies (Graubünden)
Cuchaule/Saffron Brioche (Fribourg)
Grittibänz/Man-Shaped Bread (Swiss-Germany)
Kriegskuchen/ War Cake (Graubünden)
Magenbrot/Chocolate And Spice Bars (Swiss-Germany)
Mailänderli/Lemony Cookies (All Regions)
Maluns/Leftover Potato Side Dish (Graubünden)
Mehlsuppe/Burnt Flour Soup (Basel)
Quarktorte/Quark Cheese Tart (Swiss-Germany)
Raclette/Melted Cheese Dish (Wallis & All regions)
Rice Tart (All Regions)
Salée A La Crème/Cream Yeasted Tart (Vaud)
Spätzlis/Mountain Pasta (Swiss-Germany)
Spätzlis Casserole (Swiss-Germany)
Tatsch/Chopped Pancake (Graubünden)

Swiss Recipe Sites & Recipes:
750g (In French/En Français)
About.ch
All Recipes
Ciel De Françoise (In French/En Français)
Buzzle.com
Euro Info Tourisme (In French/En Français)
Orphée (In French/En Français)
Recipezaar Saveurs Du Monde (In French/En Français)
Swiss Roots
Wikipedia

0 VIN CUIT FROM SWITZERLAND

Today, I'm going to talk about a typical Vaud and Fribourg (two cantons situated in the Western part of Switzerland/Romandy) speciality that is named "Vin Cuit" and "Raisinée", but is also known under the name of "Cougnarde", "Coignarde" or "Poiré"...

Although it's name "Vin Cuit" (meaning "cooked wine") is misleading, this 100% natural, deliciously sweet and sour, viscous, thick, sticky, molasses-like, syrupy substance is made from the juice of pressed pears (and sometimes apples) which is then cooked and stirred for around 30 hours over a wood fire, in a big copper cauldron.

The preparation is often made between friends, neighbors, or even at the time of certain harvest festivals in certain villages. In order to obtain 7 liters of "Vin Cuit", 70 liters of pear/apple juice, which are extracted from a hundred of kilos fruits, are needed. After having cooked the juice for several hours and after having let it cool, one obtains a concentrate which can be preserved for a very a long time, out of the bottle, without special precautions as it cannot ferment anymore.

In the past, making "Vin Cuit" was a good way to not throw away perishable fruits. This speciality was also employed as replacement for sugar, and was also administred to weak people because it was believed to act as a fortifier.

This reduction is used in several recipes, one of them being the delicious "Gâteau A La Raisinée" which is a tart consisting of a pie crust (shortcrust pastry) filled with a mixture of "Vin Cuit", thick cream and eggs (and cornstarch, depending on the recipes). Another well-known Gruyère speciality which utilizes "Vin Cuit" is "Moutarde De Bénichon" and is also made with candied sugar, spices such as cinnamon, star anise, cloves and mustard powder. It is generally eaten together with "Cuchaule" brioche (see recipe). "Vin Cuit" is delicious when used in desserts or savory dishes such as cakes, yogurts, müesli/granola, parfaits, meat sauces, etc... It’s unique taste makes it the ideal ally when cooking or baking.

Pour les fracophones, voici une série de liens intéressants qui vous éclaireront:
Lagruyere.ch (voir lien)
Terre & Nature (voir lien)
Wikipedia (voir lien)

0 SWISS EASTER RICE TART - TARTE AU RIZ

As the Easter holidays are approaching, I thought that you might like to see a seasonal recipe on my blog and discover an offbeat dish instead of coming across the same old ones year after year...

In Switzerland, when the Easter period is nearing, we get to see "Rice Tarts" or "Gâteau de Pâques" in every supermarkets as well as in certain bakeries. Yet, although it seems to be quite a big thing here, at home, it has never been a custom to eat that speciality during passover. That has maybe to do with the fact that I have not been brought up in any kind of religious environment...

Anyway, this year, I thought that I'd satisfy my curiosity and learn more about our Swiss culinary traditions, so I decided to bake one of these intriguing tarts that is so popular in my country.

After a great deal of surfing in search of the perfect recipe, I came to the conclusion that if I was going to make a "Swiss Easter Tart", I was not going to use a Swiss recipe for the simple reason that I could not get a grip on any (on the web or in my personal recipe collection). My only source was, once again, going to be American (you American guys have some of the best cookbooks and recipe sites ever) and thanks to the great Nick Malgieri, I was finely going to be able to try that speciality and stop fantasizing about it!

"Easter Rice Pies" are very well-spread throughout the Northern part of Italy where they are called "Torta Di Riso" and are traditionally served alongside "Ricotta Pie" for Easter Sunday dessert, but it is less known that Switzerland also has it's own version of this lemon-scented custard tart made with rice, almond meal, milk and eggs.

While Italians line their tart shells with a filling resembling "Rice Pudding" or sweet "Risotto", we puree the rice preparation in order to get a smooth filling. The Swiss tart is also much lighter (made with milk) than our neighbor's pies which generally contain ricotta and/or cream.

Nick Malgieri's "Swiss Easter Tart" is really comforting, yet not heavy at all nor too sweet. This delightful dessert has a delicate ricy, milky, somewhat eggy (in a good way) and lemony flavor. Since the rice used is parboiled long-grain rice and it is cooked in boiling water first, the texture of this tart isn't as smooth or creamy as risotto or custard, but it is similar to that of a slightly starchy flan or omelet and is pleasantly rubbery.

A wonderful non-fussy and unusual brunch dish/dessert item that'll conquer you with it's delicacy and subtle aromas!

My blog was chosen as one of the must-see sites on this week's baking blog on the Guardian website (a British newspaper). See article here.

~ Swiss Easter Rice Tart ~
Adapted by Rosa's Yummy Yums from a recipe by Nick Malgieri.

Makes a 25cm (10-inch) tart.

Ingredients for the "Pastry":
1 1/2 Cups plus All-purpose flour and more for dusting
1 Tbs Granulated sugar
1/2 Tsp Salt
1 Tsp Baking powder
10 Tbs (150g/1 1/4 stick) Cold unsalted butter, cut into 10 pieces
4-6 Tbs Cold water
Ingredients for the "Rice Filling":
1/2 Cup Long-grain rice (parboiled/see remarks)
3 Cups Milk
1 Tbs (30g) Unsalted butter
1/2 Cup Granulated sugar
1/4 Tsp Salt
The zest of 1 organic lemon
1/2 Cup Ground blanched almonds
1 Tbs All-purpose flour
3 Large eggs (~63g)
Confectioners sugar, for dusting

Method:
1. Combine 1 1/2 cups flour, 1 tablespoon sugar, 1/2 teaspoon salt and the baking powder in food processor. Pulse to blend.
2. Add the butter and pulse 3 to 4 times, until butter is in pea-size pieces.
3. Sprinkle in 4-6 tablespoons cold water. Pulse 4 times.
4. Turn dough out on lightly floured work surface and knead gently a few times to form a ball of dough that you'll shape into a disk and wrap in plastic.
5. Refrigerate at least 1 hour.
Method for the "Filling":
6. Meanwhile, half fill a medium (3 quart/3 l) saucepan with water, bring to a boil, stir in rice, lower heat to medium and cook until rice is soft, about 15 minutes.
7. Drain rice and return it to saucepan. Add milk, remaining butter, 1/2 cup sugar and salt.
8. Bring to a boil over medium heat. Reduce heat to low and simmer until mixture has thickened almost to a risotto consistency, about 25-35 minute.

9. Place saucepan in a large bowl of ice and water 10 minutes, to cool mixture to tepid.
10. Purée in food processor.
11. Pour the mixture into a bowl and add lemon zest.
12. Mix ground almonds with 1 tablespoon flour, add to bowl and whisk in.
13. Whisk in eggs one at a time
14. Place oven rack in lowest position and preheat oven to 180° C (350° F).
15. Remove pastry from refrigerator and place on lightly floured surface. Lightly dust top with flour. Use a rolling pin to press down on dough to soften it. Roll out disk to 28cm (12-inche) in diameter.
16. Transfer to a 22cm (10-inch) tart pan with a removable bottom. Press dough evenly into pan and prick the base of the dough. Trim edges flush with pan. Pour filling into pastry.
17. Bake about 35 minutes, until filling is set and golden.
18. Cool on a rack.

Remarks:
At point 3, dough will not come together, so don't panick. It's absolutely normal.
You can replace the ground almonds by ground hazelnuts which are a lot more traditional and, if you wish, you can use orange rind instead of lemon rind as well as add a little vanilla flavor to the filling.
Use Arborio or Vialone risotto rice instead of parboiled rice. In that way, your tart will end up being more creamy.

Serving suggestions:
Eat this tart with either whipped cream, sweetened mascarpone, lemon curd or hot fruit compote (red fruits).

***************

~ Tarte Au Riz De Pâques (Suisse) ~
Recette de Nick Malgieri adaptée par Rosa's Yummy Yums 2009.

Pour une tarte de 25cm de diamètre.

Ingrédients pour la "Pâte":
1 1/2 Tasses (192g) de Farine blanche/fleur
1 CS de Sucre cristallisé
1/2 CC de Sel
1 CC de Poudre à lever
150g de Beurre non-salé, froid et coupé en 10 morceaux
4-6 CS d'Eau froide
Ingrédients pour la "Garniture Au Riz":
1/2 Tasse (100g) de Riz long grain (parboiled/voir remarques)
3 Tasses (720ml) de Lait
30g de Beurre non-salé
1/4 de CC de Sel
Le zeste d'un citron bio
1/2 Tasse (50g) Amandes (blanchies) moulues
1 CS de Farine blanche/fleur
3 Gros oeufs (~63g)
Soucre en poudre, pour décorer

Méthode pour la "Pâte":
1. Dans le bol d'un mixer, mettre la farine, le sucre, le sel et la poudre à lever. Mixer pour mélanger.
2. Ajouter le beurre et mixer en pulsant 3 ou 4 fois, jusqu'à ce que chaque morceau de beurre ait la taille d'un petits pois.
3. Ajouter l'eau et mixer tout en pulsant 4 fois.
4. Mettre le mélange sur une surface farinée et "pétrir" légèrement afin de former une pâte, puis applatir en un disque.
5. Emballer dans du film plastique et mettre au frigo pendant au moins 1 heure.
Méthode pour la "Garniture Au Riz":
6. Pendant ce temps, remplir une casserole moyenne (3 l) avec de l'eau et porter à ébullition. Ajouter le riz et baisser la température. Cuire jusqu'à ce que le riz soit tendre, pendant 15 minutes.
7. Egoutter et remettre le riz dans la casserole. Ajouter le lait, le beurre, le sucre et le sel.
8. Porter à ébullition et baisser le feu, puis faire mijoter le mélange (à feu moyen) pendant 25-35 minute.

9. Plonger la casserole dans de l'eau glacée afin de refroidir le mélange.
10. Mettre le mélange dans un mixer et réduire en une fine purée.
11. Verser dans un bol moyen et ajouter le zeste.
12. Ajouter à la purée de riz et bien incorporer.
13. Ajouter les oeufs un par un. Battre l'apareil à l'aide d'un fouet afin qu'il soit homogène et lisse.
14. Placer une grille dans la partie inférieure du four et préchauffer à 180° C.
15. Sortir la pâte du frigo et la poser sur une surface farinée. Saupoudrer le dessus avec un peu de farine. Exercer une pression sur toute la pâte à l'aide d'un rouleau à pâtisserie afin qu'elle se ramolissent et qu'elle puisse être étalée. Rouler la pâte en un cercle de 28cm.
16. Foncer le moule et bien l'étaler. Couper les bords et piquer le fond avec une fourchette. Verser la garniture dans la pâte.
17. Cuire environ 35 minutes, jusqu'à ce que la garniture soit dorée et ferme.
18. Faire refroidir sur une grille.

Remarques:
Au point 3, ne paniquez pas si la pâte ne forme pas une boule. C'est tout à fait normal.
Pour la garniture, vous pouvez remplacer les amandes par des noisettes moulues (plus traditionnel) et, si vou voulez, vous pouvez utiliser le zeste d'une orange bio au lieu du zeste de citron et même ajouter 1 CC d'extrait de vanille.
Si vous voulez obtenir une garniture plus crémeuse, alors prenez un riz de type Arborio ou Vialone (pour risotto) au lieu du riz long grains.

Idées de présentation:
Servez cette tarte avec de la crème fouettée, du mascarpone sucré, du lemon curd ou avec une compote de fruits rouges tiède.