Country : Switzerland

Okay, who doesn’t love cheese and chocolate!? I mean, there are even a plethora of vegan substitutes for them because we love them SO much. The second I saw Switzerland I knew cheese and chocolate had to be included. What I didn’t think of was how big of an influence other European countries have on Switzerland’s cuisine. From Germany to France and even Italy!

Someone may say that chocolate was the easy way out for dessert, you can’t do Switzerland and not eat Swiss Chocolate, so I call it a win!

Appetizer: Fondue with bread and pickled veggies
Main Course: Züri- Gschnätzlets and Rösti
Dessert: Lindt Swiss Chocolate
Cocktail: Goldschlager chilled

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I don’t know about you, but when I think of fondue I generally think of France and that Melting Pot restaurant that every one wants to go to for prom. Just me? My experiences with fondue have never been adventurous and have largely consisted of chocolate fondue, or a simple cheese fondue with bread. I wanted to step out of that box and mix it up, I wanted this fondue to be traditionally Swiss (because YES! That does exist).

Pickled veggies are great for dipping, but you can even choose fruit, things like green apple slices, pineapple, and more. Make sure to constant stir your fondue to keep the creamy consistency.

Fondue

Ingredients:
18oz Camembert
14oz Gruyère
14oz Vacherin Fribourgeois
2 1/2 C dry white wine
6 tsp. Cornstarch
3 tbsp. Kirsch
2-3 small cloves garlic, minced
pepper to taste
1 loaf crusty bread, cut into cubes
Assortment of pickled veggies- I did baby corn and gherkins

Directions:
1. Remove the rind from the Camembert and chop all cheese into small cubes
2. Heat wine in fondue pot until it begins to simmer, add cheese and slowly whisk until cheese is melted into the wine
3. In a small bowl mix together cornstarch and Kirsch, when cheese is fully melted slowly whisk into cheese, use enough to get a thick consistency
4. Mix in garlic and pepper and serve over a medium flame. Make sure to stir when dipping so fondue stays emulsified.

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Züri- Gschnätzlets and Rösti looked like they would pair so well together and I was not wrong. It reminded me of a stroganoff over a potato pancake. I was not mad about that! I am not a huge pork eater either and was pleasantly surprised by this dish. This dish can also be made with veal if you so choose, but the pork was delicious and I would definitely eat this again!

Züri- Gschnätzlets

Ingredients:
16oz pork loin, sliced into strips
2 tbsp. Butter or cooking oil
2 shallots, minced
2 C mushrooms, thinly sliced
1 tbsp. Flour
1 C dry white wine
1 C beef broth
1 tsp. Lemon zest
1/4 C light cream
salt and pepper to taste

Directions:
1. Melt 1 tbsp butter over high heat and brown meat strips until cooked through, remove from pan and set aside
2. Melt remaining butter in pan, add shallots, and cook for 2 minutes before adding mushrooms. Cook until mushrooms are soft and browned then sprinkle with 1 tbsp flour and stir cooking for 1 minute before slowly stirring in the wine and beef broth. Bring to boil and cook until sauce is reduced by half
3. Stir in the lemon zest, cream and salt and pepper. Add meat back to pan and remove from heat.

Rösti

Ingredients:

​3 tbsp. Butter
6 green onions, trimmed and sliced
1 1/2 lb. russet or Yukon gold potatoes, peeled and grated
1 tsp. Sea salt
1/2 tsp. Pepper

Directions:
1. Heat 1 tbsp. butter in a non stick pan over medium heat, when hot add green onions, leaving a bit out for garnish, and cook until wilted, stirring frequently. Remove and place in large bowl.
2. Squeeze grated potatoes between paper towels to remove excess moisture and then add to bowl with onions, add salt and pepper and mix well.
3. Reheat pan on medium, adding more butter to coat the entire bottom of pan, when hot add potato mixture and form into a disc shape, flattening with a spatula. Cover and cook for 10 minutes.
4. Uncover and cook for an additional 4 minutes before flipping ( I used a plate to flip it onto and slide it back into the pan). Add more butter if needed before returning potatoes to the pan.
5. Cook covered for 5 minutes before uncovering and cooking for an additional 5 minutes, garnish with onions and serve.

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