Recipes | Food, Travel, and Stories from a Swiss Chef Who Cooked Around the World

Hot Cross Buns, What are They?

Ulrich Koepf — Fri, 18 Apr 2025 13:42:55 +0000

🥯 What are Hot Cross Buns?

They’re small, yeast-leavened buns typically made with:

Flour, milk, and sugar
Warm spices like cinnamon and nutmeg
Raisins or currants
A cross on top (made from flour paste or icing)

They’re soft, slightly sweet, and smell like cozy holidays.

✝️ Why the Cross?

The cross on top symbolizes the crucifixion of Jesus, which is why they’re traditionally eaten on Good Friday. The bun itself represents the end of Lent (a time of fasting), so these were a little treat to break the fast.

📜 A Bit of History

Origin: Believed to date back to 12th-century England. A monk is said to have first marked the buns with a cross and handed them out to the poor on Good Friday.
1600s England: They were so popular that Queen Elizabeth I tried to ban them (except on Good Friday, Christmas, or burials) because people thought they had magical, protective powers. No joke.
Folklore: In old English traditions, keeping a hot cross bun from Good Friday was said to protect a household from evil spirits. Hanging one in the kitchen could even prevent fires (and ensure perfect bread).

🎶 “Hot Cross Buns!” the Song

If you’ve ever played the recorder in elementary school, chances are you’ve played this tune:

🎵 Hot cross buns, hot cross buns,
One a penny, two a penny, hot cross buns! 🎵

This nursery rhyme dates back to at least the 18th century and was originally used by street vendors to advertise themselves. “One a penny” meant they cost one penny each (ah, the good ol’ days…).

🧁 Modern Takes

Nowadays, you’ll find all kinds of variations:

Chocolate chip versions
Orange and cranberry
Sticky toffee or caramel glaze
And even vegan or gluten-free ones

In short, Hot Cross Buns are a warm, spicy little piece of religious tradition, English history, folklore, and nursery rhyme all rolled into one. Also, they’re delicious toasted with butter.

Want a recipe?

Send me an email at uliandnaz@gmail.com

Your Blogging Friend Ulrich Koepf

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The Marjolaine Pastry: A French Masterpiece in Layers

Ulrich Koepf — Thu, 23 Jan 2025 12:15:33 +0000

This is not only my favorite Cake to enjoy, but also my favorite to make! (See my Recipe below)

Ah, the Marjolaine pastry. Just saying its name feels indulgent like you’re about to embark on a journey through a gilded Parisian patisserie. This French dessert isn’t just a pastry; it’s a symphony of textures, flavors, and culinary artistry that deserves a standing ovation. So, grab a fork, and let’s dig in—figuratively, of course—to what makes this dessert so unforgettable, when I make it, I eat and taste more than I should, especially when I cut the cake into portions, and all the cuttings come off the side during portioning!

A Slice of History

The Marjolaine was brought to life by the legendary French chef Fernand Point, often hailed as the father of modern French cuisine. Point was a visionary, blending tradition with innovation, and Marjolaine is a perfect example of this. Created in the mid-20th century, the pastry showcased precision, luxury, and Point’s ability to elevate simple ingredients into something extraordinary. It’s said that this dessert was one of his signature creations, so perfect that it’s still celebrated today as a classic in French pastry.

What’s in a Marjolaine?

The Marjolaine is essentially a multi-layered rectangular cake, but calling it “just a cake” is like calling the Mona Lisa “just a painting.” Here’s what’s inside:

Dacquoise: Layers of nutty meringue made with finely ground almonds and hazelnuts. The dacquoise is airy and crisp, providing the foundation for the dessert.
Praline or Mocca Buttercream: Rich, velvety, and packed with the toasty-sweet flavor of caramelized hazelnuts. This is where decadence truly begins.
Chocolate Ganache: Smooth, bittersweet, and utterly indulgent, the ganache adds depth and richness.
Whipped Cream (optional): Some versions incorporate lightly sweetened whipped cream for an added layer of softness.
Nuts for Texture: Finely chopped nuts often coat the sides, adding crunch and visual appeal. (optional)

These elements are stacked and layered with surgical precision, creating a dessert that’s as much a feast for the eyes as it is for the palate.

Why the Marjolaine is Special

This dessert is a labor of love. Every component requires skill and patience, from whipping the perfect meringue to tempering the chocolate for the ganache. The combination of flavors—nutty, creamy, chocolaty—and the interplay of textures make it a masterpiece of contrast and harmony.

It’s also a dessert with a sense of occasion. You don’t just whip up a Marjolaine for Tuesday night—this is a dessert for celebrations, a centerpiece for gatherings, or a treat for when you’re feeling particularly French.

Dare to Bake It? Or Leave It to the Pros?

For the bold and brave home bakers out there, making a Marjolaine is the ultimate test of your pastry skills. You’ll need a steady hand, a good dose of patience, and possibly a backup dessert in case things don’t go as planned. But if you nail it? Instant pastry legend status.

If baking isn’t your forte, no shame in seeking out a professional. A well-crafted Marjolaine can be found in high-end patisseries, and it’s worth every euro (or dollar, or franc).

A Final Bite

The Marjolaine pastry isn’t just dessert; it’s an experience, a celebration of the artistry and precision that defines French cuisine. Whether you’re savoring it in a Parisian café or attempting to recreate it at home, it’s a dessert that leaves an impression. Bon appétit!

The Marjolaine Pastry

A French Masterpiece in Layers

Baking Pan
Baking Paper
Pastry Spatula
Serrated, Sharp Knife
Cusinart Chopper

8 ounzes lightly toasted, mixture of Hazelnuts and Almonds
2 tbls white flour (sifted)
1 3/4 cup sugar
8 each eggwhites (approx. 5 1/2 ounzes)
1/2 tsp lemon juice

For the Cream Filling

8 ounzes heavy cream
2 tbls sour cream

for the Mocca Buttercream

1/2 cup sugar
4 ounzes water
1 each egg, whole
3 each eggyolks
4 ounzes sweet butter (room temp-soft)
1 1/2 ounzes espresso coffee

for the Ganache Topping

10 ounzes semi-sweet chocolate (210 gr.) (50-64% – chopped finley)
1/2 ounze sweet butter (15 gr.)
10 fl.ounzes heavy cream. (320 ml.)
2 tbls sugar

for the Nut Merengue

°Grind the nuts in the food processor, together with the flour & sugar (hold back 2 tbls. sugar)

°Whip the egg whites & lemon juice to soft peaks, add the saved 2 tbls. sugar slowly, then whip until stiff, shiny peaks.

°Fold in the ground nuts gently by hand!

°Spread onto a parchment lined half-sheet pan, and bake at 300F. (148 C.) until golden brown.

°Remove form the oven and let cool

for the Cream layer

°Whip the heavy cream together with the sour cream unti stiff

°Set aside

for the Mocca Buttercream

°Boil sugar & water until bubbles are big & thick

In the meantime….

°Whip the whole egg, and the yolks until emulsified, very bright in color, now add the thick, bubbly sugar syrup slowly to the emulsified eggs. Whip on medium high speed, until cool the the touch.

°Now beat in a piece at the time of the soft butter, whipping slowly but steady.

°Now fold in the the espresso

°Set aside

for the Chocolate Ganache topping

°Heat the heavy cream in a small pan, do not boil

°Place the chopped chocolate, butter and sugar in a stainless steel bowl, pour the hot cream over it and whip until smooth.

°Set aside to chill

Assembling the Cake

°Place the assembled cake in the refrigerator for at least 3 -4 hours, before cutting
*The tricky part is to cut the Gateaux, you can assemble the cake, whole, the size of the sheet pan or baking tray, and then cut it with a sharp serrated knife, the size you prefer.

*Assembling the cake the size of the baking pan, means less waste when you cut it into sections.
1. Bottom Layer = Nut Merengue

2. Mocca Buttercream

3. Nut Merengue

4. Cream/Sour cream mixture

5. Nut Merengue

6. Chocolate Ganache

Dessert

French

cakes, chocolate,, creme fraiche, hazelnuts, mocca

The post The Marjolaine Pastry: A French Masterpiece in Layers first appeared on Food, Travel, and Stories from a Swiss Chef Who Cooked Around the World .

Grilling Time! Sauce it up!

Ulrich Koepf — Thu, 11 May 2023 06:59:30 +0000

Here are some cold Sauces that go well with your grilling meats and accompaniments.

PESTO from Italy, with basil, garlic, pine nuts, olive oil and parmesan, ideal for any dish

CHERMOULA from Morocco, with garlic, coriander, parsley, Chili, harissa, tomato puree, cumin, saffron, and olive oil ideal for fish

ROMESCO from Catalan-Spain, with tomato, Nora peppers, chili, garlic, almonds, hazelnuts, bread olive oil, and vinegar ideal for fish

ROUILLE from France, with garlic, saffron, chili, potato, and olive oil, ideal for Fish

TARATOR from Lebanon, with garlic, tahini (sesame paste), salt, and lemon juice, for any dish

MUHAMMARA from Syria, with red pepper paste, Aleppo chili, pomegranate molasses, walnuts, bread crumbs, and olive oil, for meats

TSATSIKI from Greece, with Greek yogurt, cucumber, garlic, lemon juice or vinegar, dill, and olive oil, for meats

AJVAR from the Balkan Countries, with roasted peppers, eggplant or tomato, garlic, and onion, for meats and side dishes

Of course, always seasoned with salt and pepper

Do you need a recipe for any of these sauces? ask for it by email or through the contact form below

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Swiss Family’s food supply

Ulrich Koepf — Wed, 24 Feb 2021 08:18:48 +0000

Andreas Caminada’s English Muffin-Egg Benedict

Ulrich Koepf — Thu, 31 Dec 2020 11:59:52 +0000

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Heavenly Taste by PACOJET

Ulrich Koepf — Wed, 09 Dec 2020 09:55:00 +0000

This must be one of the most amazing machines I have worked with! PACOJET made in Switzerland! When I first heard about this machine and the price attached to it, I thought to myself “Wow, who can afford this one”?

However, after privately acquiring one from a restaurant that was closing, I realized that it’s worth every penny!

Pacojet is basically a system concept

consisting of a technologically sophisticated machine and a variable number of chrome-seel containers or also called “beakers”. The user must process a deep freezer capable of temperatures below -20 degrees centigrade (about -4 degrees Fahrenheit) or colder in which the containers (beakers) must be frozen before they can be processed (pacotized) with the Pacojet machine.

Essentially, what Pacojet does is to purée (mousse) any food or combination of foods with which a beaker has been filled and which beaker was subsequently frozen to the required sub-zero processing temperature indicated above.

The Beakers

Beakers must be left to freeze for at least 24 hours in a standard freezer before processing

A “beaker” produces up to 1.2 quarts of “mousse”. An electronic portion control lets you make as little at a time as you like, or process the entire beaker. Whatever remains in the beaker is untouched and stays deep-frozen, so that the processed portion is simply removed after which the partially used beaker can be returned to the freezer, ready for future use. One portion takes 20 seconds, a full beaker about 4 minutes.

You can make sorbets, icecream like you haven’t tasted yet! Smooth and silky, I couldn’t believe the first taste! You can also make vegetable mousses, patés, quenelle mixtures, soup concentrates, fine farces for terrines, the uses are unlimited! The best part of it is there is no waste whatsoever!

I am not getting a commission nor a kickback for mentioning this great gadget, I just feel when one comes across a good thing it’s worth spreading the word!

If you like to know more details about PACOJET, here is their website: Pacojet. co

The post Heavenly Taste by PACOJET first appeared on Food, Travel, and Stories from a Swiss Chef Who Cooked Around the World .

Ulrich’s Tuscan Bean Soup with Crusty Focaccia

Ulrich Koepf — Fri, 18 Sep 2020 15:21:59 +0000

Foto by Sun-Sentinel

Posted in the Sun-Sentinel Newspaper, Fort Lauderdale, Florida

You can read the write-up by clicking here, or on the picture!

The post Ulrich’s Tuscan Bean Soup with Crusty Focaccia first appeared on Food, Travel, and Stories from a Swiss Chef Who Cooked Around the World .

Kartoffel Spiessli – Potato Skewers

Ulrich Koepf — Mon, 22 Jun 2020 14:10:23 +0000

Kartoffel Spiessli-Potato Skewers

Auf dem Grill gekochte Kartoffeln haben einen leckeren Geschmack und eine knusprige Haut. Diese Spieße werden mit einem dicken, knoblauchreichen Dip serviert.

grill, grill tools, metal skewers, tongs

1 kilo small new potatoes or raclette potatoes
200 gram (2cups) shallots -Eschalotten (halved)
2 tbls olive oil
1 tbls sea salt

for the Garlic-Mustard Dip

4 each garlic cloves (crushed)
2 each egg yolks
2 tbls lemon juice
1 1/4 cups extra virgin olive oil
2 tsp whole grain mustard (Pommery)
to taste salt, fresh ground black pepper

To make the Dip

Place garlic, egg yolks, and lemon juice in a blender or food processor and process for a few seconds until smooth.

with the motor running, add the oil, until mixture forms a thick cream. Add the mustard and season

for the Skewers

Parboil the potatoes in salted boiling water for about 5 minutes. Drain well and then thread them on to metal skewers with the shallots in between.

Brush with olive oil and sprinkle with sea salt. Cook for 10-20 minutes over a hot barbeque, turning often, until tender. Serve with the Garlic-Mustard Dip

BBQ

Swiss

bbq, grillieren,, grill, potatoes, swiss

The post Kartoffel Spiessli – Potato Skewers first appeared on Food, Travel, and Stories from a Swiss Chef Who Cooked Around the World .

A very Traditional Cake

Ulrich Koepf — Fri, 19 Jun 2020 09:17:51 +0000

The name probably goes back to the Linz Dough, the old technical term for short pastry. The buttery almond-hazelnut dough together with the raspberry Marmelade makes a very good taste connection that I really like.

In the old recipes, you will only find almonds. In contrast, today we use ground hazelnuts, ground almonds, or a mixture of both. It is rumored that the cake got its name thanks to the beautiful Linz female bakers!

If the jam is too moist, a closed dough corner tears open by the steam during the baking process. This is probably why the typical diamond pattern has evolved, in order to keep the top open during baking.

The oldest handwritten cake recipe dates back to 1653. Which makes it the oldest traditional cake recipe in the world.

Linzer Torte

A very traditional cake originated in Austria

10-inch pie mold

165 gram all-purpose or cake flour
85 gram hazelnuts (roasted, ground)
115 gram sugar
100 gram unsalted butter
2 each eggs
large pinch ground cinnamon
1 gram salt
1 tbls rum
little milk
2 each egg yolks (beaten to baste the cake)

Preparation

Shape the flour into a wreath on the table surface. Add the sugar, butter, and work well in the middle of the wreath. then add the remaining ingredients. Mix in the flour gradually, little by little. The amount of milk depends upon the consistency & firmness of the dough. Chill the dough, when ready to use, roll out about a 1/2 cm thick bottom, cover the bottom of the cake ring. Place a centimeter-thick strip of dough around the edge of the moistened floor. Cover the bottom of the cake with a generous amount of raspberry jam and then place thin strips of dough across the top.(see picture) Brush the pastry with egg yolk and bake the cake in a medium-hot oven. (300F.)

Dessert

Austrian, Swiss

almond, hazelnuts, himbeer, raspberry, swiss

The post A very Traditional Cake first appeared on Food, Travel, and Stories from a Swiss Chef Who Cooked Around the World .

Marble of Foie Gras de Canard

Ulrich Koepf — Wed, 17 Jun 2020 18:17:46 +0000

Great recipe for leftover sauteed Foigras slices (see video of preparation here)

Marble of Foie de Canard (Duck Liver)

A chilled Foie Gras Terrine

1x Ceramic mold (1 1/2 qt. capacity) or 1x 15Lx2W inch paté mold, small saucepot, baking pan, plastic food wrap

2 pound uncooked foie gras de canard (Hudson Valley or equivalent)
2 tbls paprika
to taste salt, fresh ground pepper,
4 cup mushroom broth
2 tbls unflavored gelatin
3 tbls port wine
1/4 cup cognac
3 tbls madeira wine
1/4 cup green, soft peppercorns (rinsed, drained & slightly chopped)

Separate the liver lobes, remove the veins as much as possible without damaging the lobes too much. cut the lobes into 1/2 inch thick slices, lay them into a single layer into a flat dish.

Season them with paprika, salt, and pepper. Cover with food wrap and refrigerate for 2 hours.

In a small saucepot, warm the mushroom broth over low heat, sprinkle in the gelatin, stir to dissolve. Remove from the heat and set aside.

Heat a large saute pan over high heat. When the pan is hot, add the seasoned foie gras slices, and saute on both sides for 20 seconds. Only place as many slices in the pan as you can handle to turn fast, do not overcook! they will disintegrate! better to do it in two turns., unless your pan can fit all of them at once.

Remove slices right away from the pan and place them on parchment paper or paper towels. Drain the liver fat from the pan, deglaze the pan with the cognac, & let cook until evaporated, then add the Madeira, Portwine, and Mushroom broth. Reduce down to half the amount. Now add the chopped peppercorns and remove them from the heat.

Line your terrine mold with plastic food wrap, making sure to overlap on the top. Arrange a layer of duck slices in the bottom of the mold and cover with a little broth. Continue layering, ending with broth. Close/cover tightly with the plastic wrap, place an appropriately sized weight over the entire top of the mold, refrigerate for at least 4 hours.

serving suggestions

Cut into 1/3 inch thick slices, serve with Toasted brioche, Corn Muffins or Toast of your choice. I served w Cranberry-Orange Relish with it.

Appetizer

French

cognac, foie gras, madeira wine, port, terrine

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