Swiss Recipes

"This is a fondue available at the longtime local favorite Rhinelander restaurant, and subsequently Gustav's restaurants, both founded by Chef Horst Mager, in Portland Oregon. I just can't stress enough how delicious this fondue is. Whether you are a fondue fan or not, you simply must try this very easy to make favorite."

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Ingredients: Chardonnay wine, processed swiss cheese...

"This is really for me to keep track of the recipe, but if you're looking for a flavorful roast, give this one a try. It's a slow cooker recipe, so you can set it up in the AM, and it'll be ready by dinner. You can also substitute red wine for the apple cider vinegar (although that's not for P3)."

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Ingredients: cinnamon, cloves, pepper...

"Inspired from Apple Kitchen cook book, Demetria Taylor, 1966. Has applesauce in it; really good."

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Ingredients: pepper, eggs, elbow macaroni...

"This is a mouthwatering Swiss specialty dish originating in the town of Zurich, Switzerland. Typically served with Rosti (Swiss hashbrowns), but equally good with mashed potatoes, spaetzle, or dumplings. There are many versions of Geschnetzeltes that can be found throughout the region in restaurants and in home kitchens, alike. I particularly like..."

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Ingredients: salt & freshly ground black pepper, dry white wine...

"From the January/Feburary 2012 issue of Vegetarian Times magazine. This perfectly gooey dairy-free fondue getsits cheesy texture from an unexpected source: potatoes. Blending waxy or boiling potatoes with an immersion blender gives them a stretchy, stringy texture that mimics cheese and adheres to fondue dippers."

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Ingredients: cornstarch, nutritional yeast...

"This recipe is from the Ultimate Uncheese Cookbook and has a zillion excellent reviews. Hope you enjoy this tasty and much healthier version too!"

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Ingredients: cornstarch, Dijon mustard...

"Linzer Torte is a holiday classic in the Austrian, Hungarian, Swiss, German and Tyrolean traditions, often prepared for Christmas. The recipe for this rich dessert has been known since the late 1600s and is thought to have originated in Linz, Austria. A copy from 1696 can be found at the Vienna Stadt-und Landesbibliothek. In the 1850s, an..."

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Ingredients: cinnamon, egg whites...

"An earthy marriage of smoke, fire and cheese created by Monica Byrne, who runs a tiny restaurant in Red Hook, Brooklyn called Home/Made. There are two important notes. First, the truffle oil that Byrne calls for is entirely optional. The dish works well without it. Second, use of the recipe's herb oil ought to be mandatory. This is an excellent..."

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Ingredients: radicchio, salt & freshly ground black pepper...

"From a Swiss magazine with a lot of very "Swiss" ingredients! Can be served simply with some green salad. Note: You can use your favorite pie crust or make a dough with 3/4 cup whole wheat flour, 3/4 cup all-purpose flour, 1/4 cup vegetal oil, 1/2 teaspoon salt and 1/3 cup cold water."

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Ingredients: eggs, gruyere, milk...

"This recipe is very similar to my bread roll recipe (http://www.food.com/recipe/easy-crusty-bread-rolls-447320). I have increased the amount of whole wheat flour and substituted water for the buttermilk. The result is definitely yummy!"

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Ingredients: white whole wheat flour, salt...

"It was written in a old Nebraska cook book. Basil Leckerli Swiss cookie is a pioneer recipe. I know that the Swiss settled here; I am writing recipe as written; no temperatures or amounts given."

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Ingredients: cinnamon, cloves, eggs...