STOLLEN IS TRADITIONALLY A CHRISTMAS BREAD BUT YOU CAN LOVE IT YEAR ROUND!!
Alsace in France is bordered by Switzerland and Germany
LINK TO ANOTHER STOLLEN RECIPE
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Showing posts with label switzerland. Show all posts
Showing posts with label switzerland. Show all posts
Tuesday, February 21, 2023
Saturday, April 3, 2021
INTERNATIONAL: BORDERLESS CUISINE 23 - SWITZERLAND and ITS CUISINE INFLUENCES FROM ITALY, FRANCE, GERMANY AND AUSTRIA
Thursday, March 11, 2021
Wednesday, March 10, 2021
INTERNATIONAL: BORDERLESS CUISINE 15 - CENTRAL EUROPE: Germany, France, Austria, Italy, Switzerland
See the maps below.
These countries and their crossover cuisines.
LINK to Austrian dishes, also eaten in Germany
NOTE: This linked article is not totally correct; they just made an opinion. Actually strudel came from Turkey and Hungary to Austria.
These countries and their crossover cuisines.
LINK to Austrian dishes, also eaten in Germany
NOTE: This linked article is not totally correct; they just made an opinion. Actually strudel came from Turkey and Hungary to Austria.
Strudel or Apfelstrudel or Alsace Strudel in France
Gugelhopf
Definition of gugelhupf aka gugelhopf from Webster's Dictionary: a semisweet cake usually of yeast-leavened dough containing raisins, citron, and nuts and baked in a fluted tube pan
Made in Alsace, Germany, France, Switzerland: Kougelhopf / Gugelhupf / Guglhupf and many other variations
LINK to Gugelhupf Recipe
Originating earlier in history this dish came to Austria. The breaded schnitzel is popular in many countries and made using either chicken, veal, mutton, beef, turkey or pork. It is very similar to the French dish escalope aka schnitzel escalope.
German part of Switzerland
Kalberwurst Sausage
ITALIAN PART OF SWITZERLAND
Saffron Risotto
Saffron Risotto is a common dish from Ticino (which borders Italy), the southernmost canton of Switzerland.
GERMAN FOODS IN ALSACE, FRANCE
NOTE: Alsace was taken over by Germany during 4 wars so there is a strong German influence in Alsace, France. And at the end of each battle the Germans had to return Alsace to France.
STOLLEN
LINK to Stollen Recipe with Video
FLAMMENKUCHEN OR FLAMMKUCHEN OR TARTE FLAMBE OR ALSATIAN PIZZA
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Previous "Borderless Cuisine Posts
Friday, December 18, 2020
INTERNATIONAL: BORDERLESS CUISINE 7 - Germany, Switzerland and Austria - Recipes and Videos!!
German cuisine varies from region to region. The southern regions of Bavaria and Swabia, for instance, share a culinary culture with Switzerland and Austria In all regions, meat is often eaten in sausage form.
German sausages
Swiss sausages:
Austrian Sausages
Spatzle aka Spaetzle
Spätzle (Swabian diminutive plural of Spatz, thus literally "little sparrows", also Spätzli or Chnöpfli in Switzerland or Knöpfle or Hungarian Nokedli, Csipetke or Galuska) are a kind of soft egg noodle found in the cuisines of southern Germany and Austria, Switzerland, Hungary, Moselle and South Tyrol.
Today in Germany, spätzle are largely considered a "Swabian speciality" and are generally associated with the German state of Baden-Wurttemberg. In France they are associated with Alsace and Moselle. (Remember Germany annexed Alsace at least 4 times during history so the northeastern part of France has a slew of Germany recipes & customs.) The total estimated annual commercial production of spätzle in Germany is approximately 40,000 tons. Pre-made spätzle are also available internationally from companies such as Maggi, a division of Nestle.
German Spatzle
Swiss Spatzle
Austrian Spatzle
Rye Bread
Rye bread is a type of bread made with various proportions of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. It is higher in fiber than white bread and is often darker in color and stronger in flavor.
German Rye Bread
Swiss Rye Bread
Austrian Rye Bread
Potato Salad
FOOD VIDEOS
GERMAN FOOD LINK
SWISS FOOD LINK
AUSTRIAN FOOD LINK
LINKS TO PAST POSTS OF BORDERLESS CUISINE BELOW!!
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