A Supper of Swiss Specialties
St. Margaret’s Switzerland Supper Saturday, Feb. 9, will be the 30th potluck meal in our Global Cuisine series. Why not come and try something new? In the folder on the Time and Talent Table you will find recipes for Swiss Roesti, Raclette, Apricot-Nectarine Strudel and Zurich Style Hot Pot in addition to all the recipes for fondue. We invite newcomers to come see what fun we have every second Saturday.
Many Swiss specialties, not just fondue, center around cheese. One is “Raclette.” This dish is made up of melted cheese “scraped onto a plate, spiced with pepper and added to pickled onions and sour gherkins, along with small boiled potatoes,” according to Examiner.com. The Swiss also love Eierohrli –“giant, wavy, pancake-sized cakes that come from a very old
Zurich recipe.” The cakes, made witheggs, flour, lard, butter, salt and sugar, are usually displayed in bakery windows during carnivals. Check the Examiner.com website to find a recipe.
Emmentaler Schnitzel is another favorite dish. Veal cutlets are rolled in flour, egg and breadcrumbs and then fried in hot butter and Gruyere cheese. Other specialties are Rosti, crusty fried potato pancakes, and bundernerfleisch, thin slices of meat dried in the open air. These are often dipped into fondue-like pots containing various types of sauces, according to Examiner.com.
Whatever you decide to make, we will welcome it and you. Call us if you have a fondue pot we can use (323-5955). Dinner is at 6. Remember to bring your own beverages. Please come a bit early if your dish needs to be reheated or assembled. And, as always, non-cooks are welcome to help us clean up.