Details about this spot
Bodega Espanola | Bars, Snacks, Restaurants (Spanish) | Plate of tapas CHF 5.00
Münstergasse 15 | Kreis 1 City (area map) | +41442512310
11:30 – 14:00 & 18:00 – 23:00 daily
---
Tweet-tweet. I am now on Twitter. Follow me!

Details about this spot
Balthazar Cafe | Coffee & tea | Apfel-Strudel CHF 6.80
Bahnhofstrasse 104 | Kreis 1 City (area map) | +41442117866
Mon – Fri 06:30 – 22:00, Sat 08:00 – 22:00, Sun 10:00 – 19:00
---
Tweet-tweet. I am now on Twitter. Follow me!

Details about this spot
Bäckerei-Konditorei Stocker | Snacks | Sunflower seed pretzel CHF 3.50
Stadelhoferstrasse 22 | Kreis 8 Seefeld (area map) | +410442612663
Mon – Fri 06:00 – 18:00, Sat 07:00 – 18:00
---
Tweet-tweet. I am now on Twitter. Follow me!

Each December, the Swiss grocery stores overflow with different Italian cakes and it didn’t seem like a good idea to keep myself wondering just what the heck they all were. So I tried them, and here’s my take:


The first cake I tried was Pandoro. I admit that my husband and I bought the cake more out of our excitement at opening a “Pandoro’s Box” than anything else (terrible pun, I know, but I’ll use anything as an excuse to eat new desserts). Anyhow, the Pandoro was a tall yellow cake, which came with a packet of powdered sugar. I wanted to love it, but I didn’t. To my over-sugared American taste buds, the cake wasn’t sweet enough—even with the packet of sugar—but it was still a fun thing to eat, made more fun when I found out the cake originated from the Verona area in Italy, where some of my ancestors were from. To be fair, the Italians call this stuff bread, not cake, so maybe I had the wrong mindset when I ate it. Darn, I just might have to try another for the sake of justice. Poor me.

Panettone, sometimes known as Italian Christmas bread, originated in Milan. My ancestors would be disappointed, but I preferred this bread to the Pandoro, mainly because the Panettone was filled with raisins, candied oranges, and almonds. If I only could have added the powdered sugar of the Pandoro to the Panettone it would have been perfect.


Anyhow, before you invest in a big Italian bread/cake thing, I recommend buying a mini one of each kind to see which you prefer. Mini Panettones and Pandoros can be found at Migros, perfect if you just want to sample each (or bring some home to the family). Some people even pack these for their lunch. Sounds like a good idea to me. Enjoy and Happy Holidays!


Do you have a favorite Christmas treat that you enjoy in Switzerland? Please share.
Chantal Panozzo is a writer and blogger. She’s the author of One Big Yodel and Writer Abroad . She also blogs for a new expat community blog. This blog offers affordable calling cards in Switzerland as well as information about living abroad in Switzerland and in many other countries.

Are you hungry? I hope not, because I am REALLY hungry now after looking at these photos of the Flammkuchen we had for lunch in Colmar, France... they are not helping AT ALL. Yummy, yummy, yummy. Let me explain what these are if this is your first do-si-do with the Flammkuchen.

Flammkuchen (or flammekuche in Alsace or sometimes called tarte flambée in French) are, as described most wonderfully by Wikipedia: '...one of the most famous gastronomical specialties of the (Alsace) region' but you can find them in Switzerland, too. For example, I have had them in Lucerne before.

These thin bread pizzas are traditionally served with a topping of crème fraîche, onions and bacon. And I have to tell you, this traditional combination is the most wonderful - add some mushrooms, like mine below, and lit is gastronomic heaven. Jace's was also nice - had chorizo on it as well as the standard base... but honestly, mine was SO MUCH BETTER! :)

This is one of those dishes in which each time we eat it, we promise ourselves that we should eat it more often, or make it at home! I would recommend you do the same - it is a delicious lunch or dinner, freshly baked in a wood fired oven most often, quickly served which is great if you are ravenous like we were that day, and light enough that you have room for a pastry afterwards - which is important if you also happen to be in Colmar!


If you are not in an area where you can walk down the street and order up one of these babies, try out these recipes - in German. I am sure there are also some in English or please share your own in the comments. YUM! ENJOY!

• Flammkuchen General Recipe
  
• Fenchelflammkuchen 
• Chicken Flammkuchen
  

---
Tweet-tweet. I am now on Twitter. Follow me!

After having THE BEST Appenzeller mac and cheese at Gasthaus Traube in Appenzell, we could not help but stop across the street and browse the huge selection of Appenzeller specialities on offer at the little market called de blacke Chrömer. I was really shocked to find that aside from the Appenzeller cheese, which of course they had in big wheels, begging to be cut and taken home, they also had a huge variety of other local specialities for sale...


Naturally, there were several types of Appenzeller beer, which I witnessed many of the locals proudly drinking at the cafe that we visited.


One can also find the Birnenweggen everywhere in Appenzell - these are pastry breads with dark, dense, delicious pear filling. Also readily available (but not pictured) are the marzipan-like filled pastries called Biberbrot, which I love. I have no idea what Gwoozbrod is - and I am not making that name up, see the sign - but it looked very much like a fruit cake. The sign describing it says in Swiss German:

'ii so ees hescht no müd gaad kaa mit dere allebescle Follig - moscht unbedingt probiere!'

Which my friendly translator says this is a spiced bread or 'Gewürzbrot' and the sign says...

'So etwas hast du noch nie gehabt, mit dieser allerbesten Füllung - musst du unbedingt probieren!'

And in English:

'You have never had something like this before, with this amazing filling, you simply must try it!'

So it still does not really explain what it is - but this is a great example of how Swiss German is so.. well... different than hoch Deutsch! Thanks, Andrea!

As for the Appenzeller Bitters - well I am not a big fan of those types of alcoholic drinks, but I have heard that those that like it end up LOVING it. You have to be into the bitter alcohols though which I am not - but it would be worth taking a small bottle home to try, I think.


I have talked about these sirups before, but I have never seen a selection like what they had in this market. There was so many new syrup flavors that I wanted to try - apricot and ginger, lemon and honey, hollanderbluten, raspberry, lime, and a whole lot more. There was one that was even made at a local monastery nearby! I got one that was lemon and ginger I think - and I was told it was the most popular flavor. We mixed it with some sparkling water and had it with raclette instead of white wine. I think it went down a treat.


You could also take a taste of this Appenzeller honey at the store and it was divine. I admit, I never had honey like they have in Switzerland until we moved here. It is not runny like in the States - it is sometimes quite hard and think and crystalized. I love it. You must try it.

And there was so much more that I just did not photograph - we are talking cookies (y mom bought some amaretti cookies, as did my aunt and hers were cappucinno flavored), dried fruit, nuts, cake mixes, tea, cider, Swiss hot chocolate, and lots lots more.

If you do not stop in and buy something from this store when you are in Appenzeller... well, you might as well just cry me a river now. It would be that sad.


de blacke Chrömer
Marktgasse 3
9050 Appenzell‎
071 787 19 43‎
Google maps
Website

---
Tweet-tweet. I am now on Twitter. Follow me!

I am tempted to write all about my bad run in at the Gemeide this morning... but instead, let's enjoy our Friday and share in the sweet, sweet pleasures of living in Switzerland and not the bureaucratic crap that one must endure sometimes in order to do the right thing...

Instead, allow me to tell you what the right thing to do this weekend would be that would bring pleasure to you and everyone you know... you ready for this gem of advice.... ? Ok...

GO EAT CAKE!

Go forth and eat lots of cake this weekend, and if you know what is good for you, you will seek out the seasonal delights with Maroni (or sometimes spelled Marroni in Switzerland). Maroni are chestnuts, and in Switzerland they puree these little babies into a paste and squeeze the sweetened spagehetti strands of goodness all over cream laden cakes and pies. More about Maroni in English and German. . .

At first, I was not a fan of this brown puree, thinking it was a little too bland for my sweet tooth. But I have found it depends on the cake and this one above from a bakery in Appenzell went down a treat... and don't get me started on the meringue garnish on top. HEAVEN.

And well, if you don't like cake, I am sure you will find some other option during these days quickly grown cold... perhaps something traditional and warm and apple-y... hhmm... not sure exactly what... but I am sure you will find something. :)

---
Tweet-tweet. I am now on Twitter. Follow me!

After doing Zermatt and the Glacier Express and stopping in Chur on our way back from St. Moritz, I thought we might just need a bit of a rest day in between all of that Swiss highlight action. And I was right. Considering that my family loves to take photos, I decided that we would sleep in but try to make the Burkliplatz market for a bit of photography inspiration as well as to pick up some yummy Swiss cheese and other nibbles to try later in the evening.

I love the Burkliplatz market because it is like a dependable friend. It is without fail always open on Tuesdays and Fridays, always comes ready to please with stalls and stalls of vendors, and you never leave disappointed... unless of course you buy too much! And everything is always so beautifully displayed - don't believe me? Check out this slideshow!



After a stroll through the market, we wandered around my favorite parts of Zürich, then had lunch at one of my new favorites on a sunny day, the Restaurant Bauschänzli, right on the Limmat near the market. Read my write up on this biergarten on Spottedbylocal - Zürich!

Then we went home and chilled, to prepare for the next day's adventure - Stein am Rhein!

Ps. If this post looks familiar, that is because I did a similar one in May last year. Can you blame me though? The market is incredible!

• Bürkliplatz Market - May 2008

---
Tweet-tweet. I am now on Twitter. Follow me!

I interrupt this series of posts about my September Swiss Tour 2009 to talk about something very important... something that I feel I have a duty to tell you about before the moment just passes us by.... please allow me to present: Älpermagraronen.


I am not sure if that is the right way to spell it in Swiss German or not - but this is Swiss Mac and Cheese. And it is THE BOMB. I had that humdinger of a plate up there in Urnäsch over the weekend, inbetween cow sightings and pig races, and at the recommendation of Chantal and although my lactose intolerant intestines still say 'No!' my eyes and my palate are still saying 'Yes, yes, yes!'

First of all, the noodles are not anything like the boxed variety. These are more like spätzle, or little Swiss dumplings. The cheese is naturally no form of processed cheddar either - this is Appenzeller cheese, and it is my favorite Swiss cheese by far. The dish is generally made with fried onions on top as well which I think rounds the creaminess out perfectly as well as gives you some really tasty after-breath... but it is worth it. Do not be deterred.

And SAY YES TO APFELMUS PEOPLE! That is applesauce and the combination of apple and cheese is of course classic, but the smooth, creamy homemade applesauce generally served with Älplermagaronen is so heavenly that if I were left alone in a room with a trough of it, I would not be able to help myself...I really wouldn't! I love that stuff.

Here is Betty Bossi's Älplermagaronen recipe in German if you are feeling up to making it yourself, but check for this specialty on menus in the Appenzeller region and get ready for a treat...! YUM x one billion!

Chur tomorrow!

Ps. Here is the version that Susan mentions in the comments from Gasthaus Traube in Appenzell... more on that little town later! It was also a stop on our Swiss Tour!
---
Join the Swisstory Fan page on Facebook!

This post has been a long time coming, and actually I posted about this gem of a restaurant awhile back on Spottedbylocals - the Zeughauskeller is hands down my favorite restaurant in Zurich. I love to take my guests there, I love to go there with coworkers, and I just love eating there. It is the epitome of Swiss cuisine for me. There is something for everyone and all leave happy and full every time.

My favorite, most recommended dishes to order at the Zeug are as follows:

1) Geschnetzeltes Zuricher Art - this is THE dish of Zurich. I think if you leave Zurich without having this you should be smacked with a wet noodle... this is veal served in a savory mushroom cream sauce with a golden rosti (translated on the menu as hash brown potatoes Swiss style - spot on actually) next door, soaking up all the saucy goodness you could not lick up. I love this with the house beer. See the first photo!

2) Haxen - this seems daunting, but it is not really and you will be so glad you ordered it after you devour every last piece of moist meat on the bone. This is a whole pork shank, skinned, marinated with fresh herbs and oven roasted in dark draught beer, served with the best potato salad you will find in Zurich. On the menu in German, it says "es halt solong es halt" or something similar, that basically means - 'get it while you can' as this baby sells out fast.

3) This is the Zeughaus cake - it is an ice cream cake which is pretty rare in Switzerland actually, and that is only part of why it is so delicious. The rest is because the ice cream is flecked with hazelnuts and chocolate and sandwiched around a delicious cake. I always get this - if I can fit it in around favorites 1 and 2 and a couple of pints of beer - and still have the energy to waddle to the train, or the tram in dire circumstances and then crawl onto the train. It is worth it though - so please do save some room!
Make sure you read the Spottedbylocals article about the Zeughaus, as I detail a the Kanonenputzer entre as well... a meter long sausage dish that makes me jump with glee every time I see it being served at the Zeug. It is just too good. I have yet to be in the company of people adventureous enough to share this with me - but there is still time - oh yes, my day will come. And make sure you go for dinner, as this place is only for meals and they will throw you out if you try to just come for a beer or coffee and cake - believe me, I know from experience.

So go forth - enjoy - and report back what your favorites are! (Ps. Make a reservation if you can, this place is ALWAYS very busy, but I also always get lucky if I go before 7 pm.)

View Larger Map
---
Join the Swisstory Fan page on Facebook!

Don't you love my play on words? A Flight of Foods... man, I am genius... I kill myself. Ok, sorry, matter at hand - I was a guest blogger on the cheapoair blog yesterday. I talked about one of my favorite recurring topics on Swisstory - Swiss food! There are a few photos that did not get published, but even so I think the top 10 Swiss foods featured are winners.

Let me know what you think and indeed check out cheapoair - they are not paying me to say that - I just want to as even before the guest post, I would have to say I have bought at least 4 international flights with them. They have very cheap airfare deals. Check them out!
---
Join the Swisstory Fan page on Facebook!

As a special treat for you being so wonderful, I have brought back something very interesting from Vienna from the Vienna Film Festival food fare... are you ready for it?!


Knödel you already probably know as one of those potato balls served beside your goulash or in your soup - but Marillenknödel are a special sweet form of Knödel - filled with chocolate or (usually apricot) jam, rolled in bread crumbs (in my case breadcrumbs and dried coconut) and sprinkled with powdered sugar! The dough in these sweet balls can be the potato dough or a quark (soft cheese) based dough.


I have to admit - I would take a crepe or a bit of Kaiserschmarrn instead of these if I were given the option, and at the Rathaus Film Festival you definately do have the choice, but this was a great new Viennese specialty to try. Very chewy like a normal Knödel but soft and the warm filling was so gooey and unexpected. I had trouble finishing off the three balls - but I am sure you will find it easy if you take a light hand when it comes to the international food stalls and Bowles on offer... then again - good luck!
---
Join the Swisstory Fan page on Facebook!

---
Join the Swisstory Fan page on Facebook!

I looked online for a simple recipe and there are plenty out there. Just search for 'pickled onions.' In the end, I used the one in my Fanny Farmer Cookbook. It goes something like this :

Pickled onions:
Put a pint or so of peeled, washed pickling onions in a bowl and cover with cold water and 1/4 cup of salt. Everything should be cold if you want crisp onions. Leave the onions to brine for at least 24 hours. Then when ready to pickle, wash the onions well under cool water and pat dry, then wash and sterilize your jars (important step). Place the pickles in your jars and cover the cold pickles with cold vinegar and pickling spices. I could not find pickling spices so I am just using a flavored peppercorn mix. We will see how this works... fill the jars with vinegar and a 1/2 teaspoon of spice each - in one of the jars I used red wine vinegar, the other two are normal white vinegar. I am leaving them in the fridge for about 2 weeks before Jace can have at them and I will report back on the flavor. So far, we had a peek and all is coming along nicely.

Good luck! Tomorrow - my Swiss cookbook recommendations!
---
Join the Swisstory Fan page on Facebook!

Hey you - yeah you foodie you. I am talking to the one that likes all those food blogs and is trying out the new recipes and likes to eat... yeah, that is right - YOU. (wink) Hi there. :)

I thought you might like to know about a magazine that I read in Switzerland - well, the only magazine I have a subscription to actually so that should be telling enough (subscriptions are not $10 like in the States, but more - what's new - this is Switzerland you know...). But I loved this food magazine so much that I had to subscribe to it and I am glad I did.

Saisonküche is a monthly magazine about food, cooking, and food culture in Switzerland. The recipes are great and I specifically love the article each month that deconstructs a typical Swiss recipe to try (see Schweizer Klassiker online). This month for summer they had a Wurst-Käse-Salat (Sausage and cheese salad - and it uses all the stuff from the garden right now - score!).

Now, I know that the magazine is in German - but I think that is actually a good thing, as what better incentive than a big tasty something do you need to learn a bit more of the language? The other potential downside is that the magazine is sponsored heavily (if not owned?) by Migros - so a lot of the ads and food used are Migros products, but that is not too bad. They have really great offers for members to save on cookbooks and cooking equipment, too. And their website gets better each time I look at it.

So if you are a foodie like me and you want to learn a bit more German and enjoy great food - go ahead and get a subscription to Saisonküche and let me know what you think! I guarantee you will enjoy finding it in your mailbox each month.

Bonus! I just realized you can get a free copy of Saisonküche to try. Just fill out this form online.
Enjoy!

More tomorrow on how I celebrated Switzerland's National Day in Ulm, Germany - I am crazy - I know! But you still love me right? And a few more cookbooks I recommend as this might just have to be a cooking week on Swisstory! Enjoy!
---
Join the Swisstory Fan page on Facebook!

Ok, so I know these are not photos of Prague. I had a lot (of lounging around doing nothing) to do yesterday, it was my birthday after all, so I did not get around to editing my photos from the trip. Alas, you will get them tomorrow. I promise! :) Until then, how about this bounty from the good ol' garden? They're mine... all mine. And actually, since this photo I have had a few more potatoes out of the garden, and peas, and zucchini! It is all coming along swimmingly. Thanks for asking. :)
I know this is out of focus, but I had to pull up a carrot to check them and this is what they are looking like. Isn't he cute?

Potatoes are all ready to come out I think. All the leaves are dying which I think means I need to take them out soon. Does someone know? Swiss Garden specialists? Hello? The onions are drying nicely, too, and will be ready for storage soon.

These peas are also very gratifying. A lot of work to cull but extremely tasty. Yum, fresh peas.

Stick with me. More garden updates to come. All is in full bloom and ready to burst. Ahh the joys of a Swiss Garden.

Read more about my adventures gardening in Switzerland through these posts:

• Adventures in Swiss Allotment Gardening
• How does my Swiss Garden grow?
• How does my Swiss Garden grow, you ask?
• Have I lost the plot? My Swiss Garden plot
  

Join the Swisstory Fan page on Facebook!

This pick your own strawberry field is in Urdorf right across from Migros and Spitzacker and from June until the beginning of July you can go and get your fill of delicious, fresh picked strawberries for just CHF 2.50 per 500 g! It is a steal and these babies are delish. There are heaps of these fields all over Switzerland at the moment, so keep your eyes peeled for signs along the side of the road.

There are some rules though about how you go about picking them. This is Switzerland afterall - it would be odd if there weren't.

Rule 1: Stick to your row. You will get a number. Make freakish noises and throw bad strawberries at those that try to creep into your row and steal your strawberries. I like to froth a bit at the mouth as well...

Rule 2: Pick all the strawberries in your row that are edible, and those that are not you either place in the bucket you were given or in the middle of the row to be disposed of. You are the laborer now and you are rewarded with a cheap bounty, so do your duty!

Rule 3: When you get to the spot where you are going to stop in the row, put the stake in the ground so that the next person knows where to start.

(These rules are specific to Urdorf, but I am sure they are similar everywhere...)

Follow these rules and you will be rewarded with some of the sweetest, most delicious strawberries you have ever eaten! And do not eat any on the field, ok...? That is so tacky... there are other things you should not do on the field, too - read last year's post for details!


---
Living and Working in Switzerland, 12th Edition: A Survival Handbook. This is an essential for anyone thinking about living in Switzerland. Buy it now via Amazon UK or pre-order your Amazon.com copy today! Thank you for supporting Swisstory by shopping on Amazon.