Das Süsse kommt zum Schluss: Ein feines Dessert mit Schweizer Rahm oder Quark ist die Krönung eines jeden Menüs im Herbst bis Winter.


Swiss Vermicelle

VERMICELLES

Chestnut Puree with Cherry Brandy

Für 4 Personen
Vermicelles-Presse oder Passe-vite

4,5 dl Milch
600 g geschälte Kastanien (ca. 1 kg Kastanien mit Schale)
3 dl Wasser
6 EL Zucker
½ Vanillestängel, ausgeschabtes Mark
2 EL Kirsch, nach Belieben
4-8 Meringues
Rahm, steif geschlagen
Zubereitung
1. Milch aufkochen. Geschälte Kastanien beifügen und auf kleiner Stufe kochen. Kochzeiten: Frische Kastanien: 40-50 Minuten. Tiefgekühlte Kastanien: 10-20 Minuten.
2. Masse fein pürieren und auskühlen lassen.
3. Wasser, Zucker, Vanillemark ca. 15 Minuten einkochen, bis die Masse sirupartig ist.
4. Heissen Sirup zum Kastanienpüree geben und gut mischen. Nach Belieben Kirsch darunterrühren. Die Masse soll weich und streichfähig sein.
5. Je 1 oder 2 Meringues auf vier Tellern anrichten. Kastanienpüree durch die Vermicelles-Presse oder durch das Passevite direkt auf die Meringues dressieren.
6. Mit Rahm garnieren und sofort servieren.
Die Kastanienmasse kann am Vortag zubereitet werden. Bis zur Verwendung kühl stellen.
Die Kastanienmasse kann ca. 12 Monate tiefgekühlt werden.
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For 4 people

Vermicelles press or passport-vite

4.5 dl milk
600 g of peeled chestnuts (about 1 kg of chestnuts including peel)
3 dl of water
6 tbsp of sugar
½ vanilla stalk, scraped out marrow
2 tbsp cherry brandy, or as desired
4-8 Meringues
Cream whipped stiff
Preparation
1. Boil the milk. Add the peeled chestnuts and cook on low heat. Cooking time: Fresh chestnuts: 40-50 minutes. Frozen chestnuts: 10-20 minutes.
2. Finely mash the mixture and allow it to cool.
3. Boil water, sugar, and vanilla for about 15 minutes until the mixture is syrupy.
4. Add the syrup to the chestnut puree and mix well. Stir the cherry as desired. The mass should be soft and spreadable.
5. Place one or two meringues on four plates. Puree the chestnuts through the Vermicelles press or through the Passevite directly on the Meringues.
6. Garnish with cream and serve immediately.
The chestnut mass can be prepared the day before. Cool until refrigerated.
The chestnut mass can be frozen for about 12 months.
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Where it All Started

I was born in the Canton of Argovia in the Nord of Switzerland, one of the food items I grew up with is a dish called Schnitz und Drunder, a rough translation would be Sections and Stuff, it is a one-pot dish consisting of potatoes, bacon, dehydrated pear, and apple sections.
During my childhood when times were rough and we couldn’t afford to buy meat my mother came up with a shortcut to this dish by using leftover bread slices toasted in butter and then she added steamed apple sections to it and mixed it all up. It always did the job by filling our bellies!
For dessert there was Carrot Cake Argovia style, this carrot cake derives from the name “Rüebliland” ( carrot land) since in the 19th century the people living in the region around the capital of Aarau, where I was born, mainly cultivated turnips.

The Diversity of Foods

Should you be traveling through the French-speaking regions of Switzerland you will note the influence of neighboring France, especially the Alsace region.
My friend Patrick Calvetti and his family own  Restaurant de la Croix d’Or in the village of Orbe, situated between the Lake of Neuchatel and Lac Leman (Lausanne); his weekly specialties feature such items as; Ramequin which consists of slices of Whitebread overbaked with regional cheeses, the taste and flavor is derived from a tasty seasoned egg & milk mixture poured over the whole dish before baking. The Saucisson en Croûte is a well-seasoned pork sausage, poached in a broth with seasoning, leeks, and white wine, it’s then wrapped in a pizza or pastry dough and baked for about 30 minutes, mustard is then added to the broth and thickened with egg yolks to be served as a sauce with the sausage.
From the Canton of Neuchatel comes Jacquerie Neuchateloise this is a one-pot dish consisting of Sauerkraut (choucroute) bacon, seasonings, and white wine from the Neuchatel vineyards served with chicken breast. The slowly cooked sauerkraut with the bacon and white wine, thickened by adding a grated fresh potato is then served with chicken breast braised in white wine, a sauce is made by adding garlic, butter, anchovies cream, and parsley, and then served together with the sauerkraut and bacon.

Federal Council’s Favorite Dessert

Personally one of my favorite foods in Switzerland is local fish from the lakes all across Switzerland such as Egli filet (Perch), sautéed in butter with toasted almonds, lemon, and parsley served with steamed potatoes and wilted garlicky spinach. Yum yum!
My favorite dessert in the world originated in my home Canton of Argovia, it’s called “Bundesrat Schaffner Torte” It was created for a Federal Council by the name of Schaffner back in 1961 when the small community of Graenichen organized a reception for the newly elected Federal Council Schaffner from Graenichen.
For this special occasion, the baker/confectioner Ernst Wolleb created this special dessert.
The cake consists of multiple layers of Merengue, cream, and sponge.
When I tasted this cake the first time it almost blew my mind, the texture was absolutely amazing, light, fluffy, and not too sweet, it was like having angels dancing on your tongue!
The cake is still today a popular dessert in most parts of Switzerland but is sold under a different name and in my opinion not quite like the original.
Of course let’s not forget the prime cuts of Swiss beef, veal, lamb, and chicken all bred in Switzerland! and the famous Vermicelles dessert!

Should you be interested in any of the recipes from this article please send me an email and I will be happy to provide them for you.

Bon Appetite, Buen Provecho, Guten Appetite, Buon Appetito

Ulrich Koepf your Blogging Friend
uliandnaz@gmail.com
Ulrich’s Food and Travel Blogs