SILSERLI OR SWISS PRETZEL ROLLS - DÉLICES OU PETITS PAINS DE SILS

Once you replace negative thoughts with positive ones, you'll start having positive results.
- Willie Nelson

You want a good life, get rid of bad people...It's amazing how quickly it changes.
- Marlon Wayans

In order to lead a calm, relaxed, harmonious, peaceful and healthy existence, one MUST methodically remove all forms of happiness hindering and polluting toxicity from his/her world. It is absolutely impossible to move forward in life if our mental and physical vitality is constantly sucked dry by our unsound habits and the negativity surrounding us.

Parasites and poisons of all kinds are dangerous for our well-being, hence this is the reason why I avoid psychologically harmful individuals, sly snakes and evil egomaniacs who give off bad vibes, drain me from my my energy, complot against my sanity, drag me down and wear me out with their sick power plays, manipulative ways, pessimism, cynism, hate, frustration, bitterness, gloominess and overall lack of positivety.

This witch-hunt doesn't just stop with people. As a matter of fact, I try to get rid of anything which can be detrimental to me: self-critical as well as restrictive thoughts linked to low self-esteem, dark feelings (depression, dispair, defeatism, etc...), fallacious behavior (yammering, whining, being angry or judgemental, etc...) and potentially hazardous aliments (anything industrially produced). Our stomachs are as valuable as our souls; both deserve equal treatment...

Don't eat anything your great-grandmother wouldn't recognize as food.

- Michael Pollan

If we're not willing to settle for junk living, we certainly shouldn't settle for junk food.
- Sally Edwards

Despite growing up eating gourmet produces and having never really ever bought or been fond of junk food, regretfully certain products containing additives (MSG, colorings, soy lecithin, glucose, palm oil, etc...), pesticides and GMO's nonetheless tend to perniciously make their way into my kitchen, through the back door (due to a purposely deficient transparency of the food industry/lobbies - no correct or detailed labelling).

Feeding in a balanced way is primordial to me, but eating food that is as pure as possible is important too, so if I want to purchase something that has been processed beforehand (mostly seasoning sauces, condiments or the odd canned grub like mustard, chilli sauces, soy sauces, Worcestershire sauce, ketchup, horseradish sauce, English pickles, tuna, chickpeas, etc... - no ready-made dishes), I make sure to always check package labels in order to determine whether the products meet my demands and are not stuffed with noxious preservatives or flavor enhancers.

That said, I am no nutter, antisocial food fascist, diet guru or fussy eater and have no problem stepping out of my comfort zone and breaking my rules now and then as I am quite flexible, understanding and respect others' choices. Generally, when I am invited to a friend's house or go to the restaurant, I'll happily make exceptions (thankfully, I am blessed with friends who appreciate dining properly and who take their welfare at heart).

Some people have a foolish way of not minding, or pretending not to mind, what they eat. For my part, I mind my belly very studiously, and very carefully; for I look upon it, that he who does not mind his belly, will hardly mind anything else.
- Boswell: Life

I want what's best for P. and myself, thus we pay attention to the quality of our chow (this means that 98% of it is homemade and of traceable origin - Swiss/regional) and consume very little meat (4-6 times a month maximum), moderate amounts of dairy products, lots of vegetables, fruits, legumes, grains, cereals as well as limit our wheat flour and (white) sugar intake. Our menu plan might sound a bit boring for some of you, but what I cook or bake is far from being bland - since we are true epicureans, we also know how to indulge like Roman emperors. The only things that differentiates us from the majority of consumers is that we know the meaning of moderation and mindfulness, because we revere our bodies.

Although I am an avid baker and big fan of pastries, breads and cakes, such goodies rarely make it to our table more than once a week. Those are generally weekend treats which we greedily savor without guilt and enjoy to the fullest. After five days of feasting upon wholesome grub, we allow ourselves a dietary onterlude every Friday, Saturday and Sunday. During this short period of time, we "sin" reasonably and indulge our cravings for rich, carnivorous and sweet delicacies.

Of course, this lifetsyle implies a few sacrifices: sticking to the seasons (not that difficult as I never dream of summer heirlooms in winter or vice versa), not always finding the produce you planned on getting and having to opt for a replacement (certain vegetables, especially those presented in stores, seem not to be cultivated in Switzerland anymore - bell peppers for example), visiting markets which are not at close reach (whenever feasible as it is a pain in the backside for those who don't own a cars and whose budget is limited - public transports cost a fortune) and being stove-bound 24/7 whether you are in the mood to play the chef or not. 

Anyway, bought food rarely delivers as much pleasure as what I prepare at home. In most cases, my creations are by far the ones we prefer as besides them offering unequalable gastronomic experience and us knowing their composition, we really love the endless possibilities that homecooking provides. It is so great to have the opportunity to grant each of our culinary wishes and fulfill our gastronomic fantasies (within my capacities, of course). 

For example, subsequently to reading countless articles and blog posts on "Pretzels" (they seem to be trendy at the moment), this German/Austrian heart-shaped speciality has been a lot on my mind lately, so to finally put an end to this obssessive yearning, I've decided to bake a batch of "Swiss Pretzel Rolls" - close cousins of "Laugengebäck/Laugenweckerl". And guess what, they totally rocked our socks off!
 
Those dark brown and oblong lye buns are called "Délices" or "Pains de Sils" in Suisse Romande, "Silserli" or "Silserbrot" in Swiss-Germany, "Pane di Sils" in Ticino and are typically transformed into sandwiches (simply buttered or containing butter with either ham, Cenovis or Gruyère cheese) which are traditionally enjoyed for breakfast, lunch, brunch and teatime (snack) or served as an appetizer. They are hugely popular here, in Switzerland, and are available from any bakery or supermarket.

The recipe I am introducing today is accessible (easy and there's only one proofing) and musters delightfully moist, exquisitely soft, divinely fluffy, pleasantly chewy, extremely morish as well as perfect looking and scrumptious tasting (just like the real ones) crullers that are hard to resist. They are so addictive, you'll hardly be able to control yourself and will keep coming back for more!!!

Silserli - Swiss Pretzel Rolls
Inspired by Chubby Hubby and adapted from Alton Brown's recipe on Food Network.
 
Makes about 12 rolls.

Ingredients For The "Rolls":
1 1/2 Cup (360ml) Lukewarm water
7g (2 1/4 Tsps/1 sachet) Active dry yeast
1 Tbs Castor sugar
4 1/2 Cups (624g) All-purpose flour 
2 Tsps Fine sea salt
57g Unsalted butter, melted and cooled
Vegetable oil for greasing the bowl, baking paper and work surface
Ingredients For The "Baking Soda Bath":
10 Cups (2400ml) Water
2/3 Cup (200g) Baking soda
Ingredients For The "Garnish":
1 Large egg, beaten with 1 tablespoon water
Grey coarse sea salt, sesame seeds or poppy seeds

Method:
1. In a medium bowl mix the water together with the yeast and sugar. Let stand for 10 minutes, or until foamy.
2. In the bowl of your stand mixer place the flour and the salt.
3. Using the dough hook attachment, mix the dry ingredients on a low speed, then slowly add the melted butter and the yeast/water/sugar mixture.
4. On medium speed, knead the dough for about 5 minutes, or until it is smooth and starts to pull away from the side of the bowl (at the initial stage, the dough might look a bit shaggy – don't be tempted to add more water unless it is absolutely necessary).
5. Oil a big bowl and place the dough in it, turning to coat evenly with oil. Cover with plastic film and a damp cloth.
6. Let rise at room temperature (in a draft-free environment), until doubled in size, about 50 to 55 minutes.
7. Preheat the oven to 450° F (220° C). Line two baking trays with parchment paper and lightly brush one extra sheet of baking paper with vegetable oil. Set aside.
8. On a lightly oiled surface, divide the dough into 12 equal pieces (use a scale for more accuracy).
9. Shape each piece of dough into a round and smooth ball (see method). Place them on a the extra sheet of parchment paper.

Method For The "Baking Soda Bath":
10. In a 4 liter pan, put the water and the baking soda, then bring to a rolling boil. Place the balls of dough into the boiling water (1 by 1) for 30 seconds (you might need to turn the ball to ensure all sides are coated - this process imparts the “alkaline-pretzel” flavour onto the dough and helps the rolls get a dark brown colour while baking).
11. With the help of a slotted spatula, remove the balls from the water and place them on the parchment-lined baking trays.
Method For "Garnishing And Baking The Rolls":
12. Brush the top of each pretzel with the beaten egg yolk and water mixture, score them and sprinkle them with the coarse salt (or the seeds).
13. Bake for 12-15 minutes, or until the rolls are dark golden brown in colour.
14. Transfer to a wire rack and let cool for at least 10 minutes before serving.

Remarks: 
Pretzel rolls are best eaten the same day they are made, but if you wish to keep them a little longer, you can freeze them (up to 3 months) without problem (don't forget to revive the rolls once they have been completely thawed - preheat the oven to 350° F/180° C and bake them for 5 to 8 minutes).

Serving suggestions:
Serve warm with sweet mustard and a Weisswurst or at room temperature sandwiched with butter and the spread of your choice or ham/proscuitto/salami or slices of Gruyère cheese.

Délices - Petits Pains De Sils
Recette adaptée de Food Network (Alton Brown) et inspirée par Chubby Hubby.

Pour environ 12 délices.

Ingrédients Pour les "Délices":
360ml d'Eau tiède
7g (2 1/4 CC ou 1 sachet) de Levure sèche
1 CS de Sucre cristallisé
624g de Farine
2 CC de Sel de mer fin
57g de Beurre non-salé, fondu et refroidi
Huile végétale, pour huiler le bol, le plan de travail et le papier sulfurisé
Ingrédients Pour Le "Bain Au Bicarbonate De Soude": 
2400ml d'Eau
200g de Bicarbonate de soude
Ingrédients Pour La "Garniture":
1 Oeuf, battu avec 1 CS à soupe d'eau
Gros sel gris, graines de sésame ou de pavot

Méthode Pour les "Délices"::
1. Dans un bol moyen, verser l'eau, puis ajouter la levure et le sucre. Bien mélanger et laisser reposer pendant 10 minutes, jusqu'à ce que le mélange soit mousseux.
2. Dans le bol de votre batteur sur socle, mettre la farine et le sel.
3. En utilisant le crochet pétrisseur de votre robot, mélanger ensemble les ingrédients secs à vitesse faible, puis ajouter le beurre fondu et le mélange levure/eau/sucre.
4. À vitesse moyenne, pétrir la pâte pendant environ 5 minutes, ou jusqu'à ce qu'elle soit lisse et commence à se détacher des côtés de la cuvette (à l'étape initiale, la pâte paraîtra peut-être un peu sèche - sauf si absolument nécessaire, ne soyez pas tentés d'ajouter plus de l'eau).
5. Mettre la pâte dans un grand bol légèrement huilé et la faire tourner dans le bol afin de bien l'enduire d'huile. Couvrir avec du film plastique/alimentaire, puis avec un linge de cuisine humide. 
6. Faire lever à température ambiante (dans un lieu sans courants d'air) jusqu'à ce que la pâte ait doublé de volume, pendant environ 50 à 55 minutes.
7. Préchauffer le four à 220 ° C. Tapisser deux plaques à pâtisserie de papier sulfurisé et huiler une feuille de papier sulfurisé supplémentaire. Mettre de côté.
8. Sur une surface légèrement huilée, diviser la pâte en 12 morceaux égaux (pour plus de précision, utiliser une balance).
9. Façonner chaque morceau de pâte en une boule ronde et lisse (voir méthode), puis les déposer sur la une feuille de papier sulfurisée huilée.

Méthode Pour Le "Bain Au Bicarbonate De Soude":
10. Remplir une casserole de 4 litres avec les 2400ml d'eau et ajouter la bicarbonate de soude. Porter à ébullition. Plonger les boules de pâte dans l'eau bouillante (une boule à la fois) et les laisser dans le liquide pendant 30 secondes (les boules doivent être complètement immergées dans le liquide car c'est celui-ci qui leur donnera cette couleur brune foncée à la cuisson et cette saveur alcaline si particulière).
11. A l'aide d'une cuillère-passoire, retirer les boules de l'eau et les placer sur les plaques de cuisson.
Méthode Pour La "Garniture Et la Cuisson Des Délices":
12. Badigeonner le dessus de chaque bretzel avec le glaçage au jaune d'œuf, les inciser et les saupoudrer avec le gros sel (ou les graines).
13. Cuire au four pendant 12 à 15 minutes, ou jusqu'à ce que les délices sonnent creux et soient de couleur brune dorée foncée.
14. Les déposer sur une grille et les laisser refroidir pendant au moins 10 minutes avant de les servir.

Remarques: 
Les pains de Sils sont meilleurs lorsqu'ils sont consommés le jour-même de leur fabrication. Par contre, si vous souhaitez les manger plus tard, alors vous pouvez très bien les congeler (3 mois max. et ne pas oublier de les "faire revivre" une fois décongelés; préchauffer le four à 180 ° C et les faire cuire pendant 5 à 8 minutes).

Suggestions de présentation:
Servir tièdes avec de la moutarde douce et une Weisswurst (saucisse bavaroise) ou à température ambiante sous forme de sandwich, avec du beurre et de la confiture/pâte à tartiner/etc... ou du jambon/prosciutto/salami ou des tranches de Gruyère.

BASLER LÄCKERLI - LÄCKERLI BÂLOIS

"Frozen streams and vapours gray,
cold and waste the landscape lay...
Then a hale of wind

Hither - whirling, Thither - swirling,
Spin the fog and spin the mist...
Still we walked on through woods and wintry gray,
home through woods where winter lay - cold and dark...
Waiting for a change in the weather
Waiting for a shift in the air
Could we get there together, ever?
Waiting for our late, late return.

Through the woods, home, through the woods where winter lays..."

- Lyrics from the song "Wintry Grey" by the Norwegian band Arcturus

 Dreamy, immaculate landscapes looking as if they were covered in a pelicula of heavenly icing sugar, feather-like flakes enchantingly falling upon us like fairy stardust, diaphanously monocromic sceneries which seem frozen in time, nature that would have made a wonderful subject for the Flemish Renaissance painter Bruegel (See his artwork here), goddess Skadi's icy breath congealing the earth, the eerie silence of the blizzard and gloomy croaking of crows punctuating the quietness with their evil complaints, the electrifying crunch of snow under our footsteps and cosy evenings spent lazily watching Scandinavian movies while nibbling on Xmas cookies and fantasizing about majestic fjords, the grandeur of Norse wildness and desolate Arctic mountains... This is the reason why I adore the cold season and cannot get enough of winter's bewitching atmospheres. Its splendor and the frivolous as well as nostalgic mood it confers are just unparalleled...

Although the whole shebang and kitschiness of the end of year festivities is not exactly my cup of tea, tends to make me smirk and leave me cold, I have to confess that I still wish to have a white Christmas. I am no different from everybody else on this planet. I guess that snow connects me to my inner child, helps me escape the bleak reality, soothes my soul and talks to my romantic heart.

As I was born on the 25th of December and I have the blood of Norsemen flowing through my veins, it is no wonder that I feed a hunger for living in a wood cabin in the middle of Norwegian, Swedish or Finnish woods, that I love chilly weather and rejoice when frost bites the tip of my nose. After all, my genetic background programmed me to prefer cool climates and Nordic settings.

"The sun has vanished
Freezing northwind now rules the land
From the realm of ice and eternal darkness
Mother winter snow-clouds sends

White warlord rides the sky
Hundred steed pull his sledge of ice
The roaring noise follows him
It's the sign that the winter solstice have arrived

The ancient song fills the air

On the mound sacred fire burns

People dance the magic dance of rebirth

For the sun's sooner return

Here is the longest night of the year

When the evil spirits of darkness is awake

Old witch woman dances across the room

She drives whole evil spirits back in the bloom

Over the frozen field the northwind walls

Falling snow turns into the raging snowstorm."

- Lyrics from the song "Night Of The Winter Solstice" by the Latvian band Skyforger

Hence, if the Christian celebration means not much to me, I nonetheless consider this period of the year to be festive, because Yule symbolizes the return of the Sun (light) and the completion of the cycle of life (birth, life, death and rebirth), thus it brings hope and offers the promise of a new beginning.

As during any other joyful fete, eating well is a must and there is no way I'm going to refrain from stuffing myself with yummy holiday food designed to make my taste buds shiver or from busying myself around the oven. Every year, I bake a vast array of international cookies and candies for my friends, P.'s parents and ourselves. In my gift bags you'll generally find classics such as "Pfeffernüsse" (Germany), "Mailänderli" (Switzerland), "Speculoos" (Germany, France, Belgium and Netherlands), "Mexican Wedding Cookies/Russian Tea Cakes" (USA and Russia), "Chocolate Truffles" (France) and "Fudge" (UK).

Being adventuous in the kitchen and having an inclination for novelty, I decided to prepare a new speciality in order to vary things a little: "Basler Läckerli (Leckerli)". This world famous pastry composed of many ingredients such as honey, almonds, candied orange or lemon peel, kirschwasser as well as a variety of spices. It is a traditional Swiss cookie bar we enjoy all year long and which is very similar to gingerbread. This biscuit's name means "small goody" ("lecker" = yummy and the Swiss German suffix "li" indicates smallness) and it originates from Basel in Switzerland where it was created by local spice merchants around 1431, at the time of the Council of Basel. At the origin, "Lackerli" were only fabricated on the occasion of the New Year, to  sustain the assembled church dignitaries and were accompanied by mulled wine, but it became so popular that people started producing it whenever they fancied it. Before the commercialisation of professional mixers, train station porters were employed to knead the stiff dough as big muscles were needed to successfully carry out the harsh task of mixing.

The recipe I am presenting today was adapted from a "Cuisine De Saison" magazine I possess. As usual, I had to make a few changes (ingredients- and method-wise) as I found that it could be slightly improved. So, I added more honey to the mass because I found it far too dry, for more flavor I incorporated a pinch of salt and some ground nutmeg to the mix, and confectioned my icing with cherry booze in order to give it oomph. The result was just mindblowing. My no-brainer "Basler Läckerli" turned out really great as they were marvelously chewy, exhaliratingly spicy, so pretty and above all they were mindboglingly comparable to the ones that are made by the renown Läckerli Huus  (no need to buy this expensive confection anymore).

If you are still looking for a Xmassy gift idea to bake, then you should give this confection a try as you'll not be deceived. Your friends and family will be raving about them!

Have A Merry Yuletide!
Joyeux Noël!

~ Basler Läckerli ~

Recipe adapted from "Cuisine De Saison".

Makes about 20 cookies.

Ingredients For The "Bars":

240-250g Runny honey

80g Castor sugar

100g Matchstick almonds, chopped coarsely

240g All-purpose flour (+ extra flour for rolling)

1 Tsp Baking soda

1 Tsp Ground cloves

1Tsp Ground cinnamon

1/3 Tsp Ground nutmeg

A pinch of fine sea salt

100g Candied orange peel

Ingredients For The "Icing":

1 1/2 Tbs Kirsch, lemon/orange juice or water

3 Tbs Icing sugar

Method For The "Bars":

1. In a medium bowl, mix together the flour, soda, spices and salt. Set aside.

2. In big bowl (or in that of your KA), mix the honey together with the sugar until it looks pale, then add the almonds, the flour mixture and the candied peel.

3. Knead lightly in order to obtain a stiff dough.

4. Cover with clingfilm and let rest for 30 minutes.

5. Preheat the oven to 350° F (180° C).

6. On a floured work surface, roll out the dough to a 0.4 inches (1cm) thick rectangle.

7. Transfer the sheet of dough to a baking pan covered with baking paper.

8. Bake for 13-16 minutes in the centre of the oven (I baked mine 16 minutes).

Method For The "Icing":

9. Let cool for about 10 minutes. Meanwhile, mix the kirschwasser together with the icing sugar.
10. Brush the top of the dough with the icing and cut it into about 20 equally-sized rectangles.

Comments:

When mixing, if your dough is a little dry add a bit more honey so that it comes together in ball.
As the dough is very stiff, I recommend you to knead it in a stand mixer.
When coming out of the oven, the baked läckerli must be pale in color and soft to the touch (they will harden while cooling).
The läckerli can be kept for up to a month in an airtight container.

Serving suggestion:

Eat those cookies at any time of the day and serve with a good cup of tea or an eggnog.

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~Basler Läckerli ~
Recette adpatée du magazine "Cuisine De Saison".

Pour environ 20 läckerli.

Ingrédients Pour les "Läckerli":
240-250g de Miel liquide
80g de Sucre cristallisé
100g d’Amandes allumettes, hachées grossièrement
240g de Farine (+ un peu pour abaisser la pâte)
1 CC de Bicarbonate de sodium
1 CC de Clou de girofle en poudre
1 CC de Cannelle en poudre

1/3 de Noix de muscade en poudre

Une pincée de sel de mer fin
100g d’Orangeat
Ingrédients Por Le "Glaçage":

1 1/2 CS de Kirsch, jus de citron/d'orange ou d'eau
3 CS de Sucre en poudre

Méthode Pour les «barres»:
1. Dans un bol moyen, mélanger la farine, le bicarbonate, les épices et le sel. Mettre de côté.
2. Dans un grand bol (ou dans le bol de votre robot ménager), mélanger le miel avec le sucre jusqu'à ce que le mélange devienne pâle, puis ajouter les amandes, le mélange de farine et l'orangeat.
3. Pétrir légèrement afin d'obtenir une pâte ferme.
4. Couvrir avec un film alimentaire et laisser reposer pendant 30 minutes.
5. Préchauffer le four à 180 ° C.
6. Sur un morceau de papier sulfurisée fariné, abaisser la pâte à 0,4 cm (1 cm) d'épaisseur rectangle.
7. Transférer le tout sur une plaque de cuisson.
8. Cuire au centre du four pendant 13-16 minutes (j'ai cuits mes läckerli pendant 16 minutes).

Méthode Pour Le "Glaçage":

9. Laisser refroidir pendant 10 minutes. Pendant ce temps, mélanger le kirsch avec le sucre glace.
10. Badigeonner la pâte cuite avec le glaçage et la couper en ~ 20 rectangles égaux.
 

Commentaires:
Lors de l'assemblage de votre pâte, si cette dernière est trop sèche, alors ajouter un peu plus de miel afin d'obtenir une boule qui ne colle pas, mais n'est pas sèche non plus.

Une fois cuite, la pâte à läckerli doit être claire et molle (elle durcira en refroidissant).

Les läckerli peuvent être conservés pendant un mois dans une boîte hermétique.

Idées de présentation:
Mangez ces cookies quand cela vous chante et accompagnez-les d'un thé ou d'un lait de poule.

SWISS SAUSAGE SALAD - A GUEST POST

On Monday, the 1st of August, Switzerland will be celebrating the 720th anniversary of the Foundation of the Confederation, so for that occasion I decided to adapt a traditional dish that is generally served on this day and write a long-awaited guest post for a foodblogger I really appreciate...

Being the proscratinator that I am, it took me a few months to come up with an article which I could consider worthy of Leemei Tan's lovely blog "My Cooking Hut". For me, accepting such an offer means that I have to give the best of myself in order to honor my host. It is a question of respect.

So, after hours of reflection, I opted for a Swiss dish that would put our culinary customs and history into the spotlight. But, I did not want to speak about a speciality that is well-known. No. If I am going to blog about one of my country's treats, there is no way I am going to present something that has been advertised over and over in every foreign magazine and book. I delight in making others discover new things and expanding their knowledge.

With "Rosa's Yummy Yums", my aim is to enlighten people on the origins of the recipes and foods I feature as well as to make them think. I strive to transform each of your visit into unforgettable experience and culturally enrichening. I am not interested in being just another uninspiring blogger. I have the desire to emerge from the mass and be different or unusual. It is important for me to show my true nature and personality. Do I I succeed in doing so? I don't know. The only ones to be able to judge of that are my faithful (or not so loyal) readers...

Anyway, as I said before, most individuals living outside of Switzerland are not familiar with the course I have chosen to introduce you: "Cervelas Salad". In French it is called "Salade De Cervelas, in German "Wurstsalat", in Italian "Insalata Di Salsiccie" and in Rumantsch "Salata Da Liongia". It is very popular in our land (especially in Swiss Germany), but lacks recognition elsewhere, although it is mighty delectable.

Of course, I had to adapt the original formula to make it my own (I rarely leave a recipe as it is), but at the end, it still tastes very Swiss, rustic and has retained it's humble aspect. I didn't denature it. I just added a gourmet and refined touch to it, thus transforming it into something that could well be served at the table of any fashionable restaurant, bar, canteen or lunchonette.

So, if that short introduction made your mouth water, tickled your curiosity and captivated you, then please head over to "My Cooking Hut" in order to read my article, get a glimpse of my pictures and discover my scrumptious recipe for "Swiss Sausage Salad". I hope you'll enjoy my post!

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My salad is also featured on the site HomeAway.co.uk...

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Etant donné que beaucoup de mes lecteurs francophones ne comprennent pas forcément l'anglais et que malheureusement peu d'entre-eux auront la chance de lire mon billet invité et dernier article en date sur le merveilleux blog de ma collègue Leemei Tan de "My Cooking Hut", je me suis permise de traduire la recette qui y figure afin que vous puissiez aussi en profiter car je pense qu'elle pourra vous intéresser (vous pouvez tout de même y jeter un coup d'oeil car ses photos sont très belles et mon article contient d'autres images que celles exposées ici).

J'espère que ce plat traditionnel et campagnard vous plaira. Cette version améliorée est ma façon de rendre hommage à mon pays ainsi qu'à sa cuisine aux multi facettes, à l'occasion de la Fête Nationale du 1ier Août...

~Salade De Saucisses Suisse ~
Recette par Rosa Mayland, Juillet 2011.

Pour 2-3 personnes.

Ingrédients Pour La "Salade":
2 Gousse d'ail, finement hachées
1 Onion rouge (moyen), coupé en fine rondelles
10-12 Radis rouges, coupés en fines rondelles
280g de Gruyère (salé ou moyen), coupé en allumettes
1 (200g) Schüblig (crue), coupée en demi-lunes
1 (100g) Cervelas (cru), coupé en demi-lunes
1/2 Bouquet (ou selon goût) de persil plat, haché
Ingrédients Pour La "Vinaigrette":
1 CC de Moutarde douce
2 CS de Vinaigre de malt
1 CS de Vinaigre balsamic blanc
5 CS d'Huile d'olive vierge
1/3 CC de Flocons de piment turc
Sel de mer fin, à volonté
Poivre noir fraîchement moulu, à volonté

Méthode Pour La "Salade":
1. Dans un bol moyennement grand, mélanger ensemble tous les ingrédients pour la salade.
Méthode Pour La "Vinaigrette":
2. Dans un petit bol, émulsionner ensemble tous les ingrédients pour la vinaigrette. Ajouter la sauce à la salade et mélanger délicatement.
3. Servir.

Remarques:
Vous pouvez remplacer le cervelas et le schüblig par 300g de mortadella coupée en morceaux (pas de tranches fines), 300g de saucisse de frankfort, de saucisse de Vienne ou de cervelas d'Alsace coupés en demi-lunes.
Utiliser du piment d'espelette en poudre au lieu des flocons de piment turc.
Si vous n'avez pas de vinaigre de malt ou balsamique blanc, 3 CS de vinaigre de vin blanc feront parfaitement l'affaire.

Idées de présentation:
Servir cette salade à température ambiante (le fromage et la saucisse ne doivent pas être froids) et l'accompagné de pain, pommes de terres à l'eau ou de macaronis.

BUTTERZOPF - TRESSE AU BEURRE

I have just realized that although I totally love Swiss food and eat it on a regular basis, I strangely tend to forget to blog about it and share my latest experiments with you. Considering that there is no particular reason for that, I have decided to start writing again about the unique specialities one can find in my beautiful and multifaceted country...

Switzerland (also known as "Confoederatio Helvetica" or "die Schweiz", "la Suisse", "Svizzera", "Svizra") is a federal republic composed of 26 distinct cantons as well as 4 linguistic and cultural areas (German, French, Italian and Rumantsch). Consequently, it is not suprising if its cuisine is a reflection of the rich heritage and impressive inherant multiculturality that can be found in our island-like tiny kingdom. Each region and district has its very own traditional gastronomy and produces which they fiercely protect (at least in the countryside and amongs cooks or farmers).

Even if this tiny piece of land stuck between Germany, Austria, France, Italy has a very rich culinary identity, one cannot refute that each part of the Swiss Confederation has to a certain extent been influenced by its neighbors, and vice versa. For example, a Geneva delicatessen such as "Longeole" can also be found in Chablais (Haute-Savoie), a similar cheese to Valais "Raclette" is made in Savoie too, the Swiss German "Spätzli" seem to be of Swabian (Germany) origin, then "Polenta" or "Risotto" which evoke the Apennine Penninsula are far from being dishes rare to find in Ticino, and the list goes on. As it is the case with every place that is not in total isolation, the borders are quite permeable, so it is pretty understandable that ideas, information, arts and science transit across them.

This Friday, I am presenting a butter, milk and kirsch enriched braided bread that we generally eat on Sunday mornings (not only, though). "Butterzopf" is very similar to the Jewish "Challah" or to its German and Austrian cousin "Hefekranz/Hefezopf", minus the eggs and sugar. It is halfway between a Vienese pastry and a brioche. The name "Zopf" or "Züpfe" is derived from its shape and literally means "braid" or "plait" (hence "Butterzopf" meaning "butterbraid"). This treat is enjoyed throughout our land, but as we like to make things complicated, its appearance can vary slightly depending on the localities. In Eastern Switzerland it'll be long and pointed, in canton Bern bakers will make it look very large and round ended and in Central Switzerland it will be given a large and flat form.

The origins of it are fairly unclear and surrounded by many legends, some gloomy others cheerful. Apparently, in ancient times, women used to accompany their deceased husbands into the tomb and the spirit world in order for the married couple to be reunited in death. Thankfully that dark tradition was abanded and replaced by a new, less barbarian one. Instead of being forced to perish with her man, the widow only had to cut off her hair (usually a plait) and lay it in the grave, alongside the body of her late companion. Then, the practice of offering one's hair as sacrifice was abolished and a braided loaf was used in place of the tresses. But as there is no real evidence of that custom, it is more likely that "Butterzopf" saw the light of day in a less morbid way. In 1256, the first baker's corporation was created in Basel and not long after, a few more were formed around the Helvetic territory. During the 15th century this delicacy became very popular as people used to gift it on special occasions such as Christmas and New Year. It was even offered as a token of love or to seal a promise of marriage. Since its existence is attested since 1430, it is most probable that it is a Swiss invention. Nowadays, Swiss people still have the habit of bringing a "Zopf" to their hosts to mark special events (public holidays and feast days).

As the the 1st of August, our National Day is soon here I found that it would be very convenient to write a post coinciding with that celebration. When this date is approaching, there is not one supermarket newspaper, food magazine or leaflet that doesn't star this delightful goodie which is a part of our identity as much as the cliché-esque chocolate, cheese or watches are.

Unfortunately, I possess no family recipe for making this brioche, so the one I use faithfully and always with much success hails from the very first bread book I bought 13 years ago (wow, I'm feeling "old" suddenly LOL), "Ultimate Bread" by Eric Treuille & Ursula Ferrigno (see review here). The formula for it is quite straightforward and accessible, nothing tricky here. There is no need to stress or plan your baking session too much ahead as it'll take you only a few little hours to prepare (1/4 of an afternoon).

Their "Butterzopf" is perfect. It tastes and looks exactly as it should. Texture-wise, the crust is marvelously glossy, golden-colored as well as delicately crisp and its inside is exquistely tender, spongy, full of finesse in addition to being beautifully areated. Furthermore, its subtle flavor is just out of this world and incredibly gratifying. It is elegantly buttery and has fabulous heady hints of Kirsch that pleasantly mingle with the round, enthralling and ambrosial aromas of yeast. You should be there when my "Butterzopf" is in the oven. The smell that spreads through the apartment is dreamlike and instantly puts you in a good mood

This bread is utterly delicious that you don't need to dress up your slice with any fancy spread or accompany it with anything. Its taste alone is self-sufficient. Nonetheless, it pairs really well with butter, cheese, jams, curds, Nutella, Cenovis (the Swiss equivalent of Marmite and Vegemite), honey, dried meat, smoked fish or pate.

Come, try it. I promise you that you'll not be deceived!

Submitted to Yeastspotting!

~ Swiss Butterzopf ~
Recipe adapted from Eric Treuille & Ursula Ferrigno's cookbook "Ultimate Bread".

Makes 1 big loaf (or two medium loaves).

Ingredients
2 Tsp (7g) Dried yeast
1 Tsp Castor sugar
1 1/4 Cups (300ml) Full-fat milk, lukewarm (not over 50° C /122° F)
3 3/4 Cups (500g) Flour (high in gluten)
1 1/2 Tsp Fine sea salt
4 Tbs (60g) Unsalted butter, softened and creamed
2 Tbs Kirsch
1 Egg yolk + 1 Tbs Milk, mixed together (for glazing the bread)

Method:
1. Sprinkle the yeast and the sugar into 1/2 cup (120ml) of the milk. Let stand for 5 minutes and then stir to dissolve.
2. Put the flour in the bowl of your standmixer. Make a well in the center and pour in the yeasted mixture.
3. Using a wooden spoon, draw enough of the flour into the liquid in order to form a soft paste which's texture is similar to pancake batter.
4. Cover the bowl with a dish towel or plastic film and let “sponge” until frothy and risen, about 20 minutes.
5. Pour the remaining milk into the well, add the salt, butter and kirsch. Mix until you obtain a moist, but not tacky dough (if the dough is too wet addd a little flour our if it's too dry, add some milk).
6. Knead until the dough is smooth, shiny, elastic and passes the window pane test, about 4-6 minutes (10 minutes when kneaded by hand).
7. Oil a bowl and place the dough in it, turning to coat evenly with butter. Cover with some plastic film and then a dish towel. Let rise at room temperature, until doubled in size, about 1 1 ⁄2 to 2 hours.
8. Punch down, then let rest for 10 minutes.

9. Divide the dough into three pieces (or 6 if you are making two medium loaves), then roll out each of them into a 40cm (16-inch) long rope and make a (or 2) braided loaf (loaves) with them (see example here).
10. Place on a baking sheet covered with baking paper and cover with a dish towel.
11. Let prove until doubled in size, about 35–45 minutes.
12. Twenty minutes before the end of the proofing time, preheat the oven to 180° C (350° F).
13. Once the bread is ready to get baked, brush the top of the loaf with the egg glaze.
14. Bake in the preheated oven for 40 minutes, until golden brown and hollow sounding when tapped underneath.
15. Let cool on a wire rack.

Remarks:
If you don't have any Kirsch, then use brandy or plum spirit/brandy.
You can freeze your bread without problem. In that case, you just have to bake it as instructed above and then to remove it from the oven 10 minutes before the end of its baking time, wrap it in a dish towel and let it cool completely before freezing. On the day you choose to eat your zopf, defreeze it for 15 to 30 minutes (in its freezer bag), then bake it for 10 minutes at 200° C (400° F) and let it cool on a wire rack.

Serving suggestions:
Serve for breakfast or brunch with cheese, jam or the spreads of your choice (perfect with cream cheese, lemon curd and Nutella).
You can also make wonderful French Toasts with the leftover bread.

~~~~~~~~~~~~~~~~~~~~~~

~ Tresse Au Beurre Suisse ~
Recette adaptée du livre "Le Pain" par Eric Treuille et Ursula Ferrigno .

Pour 1 grosse tresse (ou 2 moyennes tresses).

Ingrédients:
2 CC (7g) de Levure sèche
1 CC de Sucre cristallisé
300ml de Lait entier, tiède (en dessous de 50° C)
500g de Farine blanche pour pain
1 1/2 CC de Sel de mer fin
60g de Beurre non-salé, battu en pommade
2 CS de Kirsch
1 Jaune d'oeuf + 1 CS de Lait, mélangés ensemble (pour la dorure)

Méthode:
1. Verser 120ml de lait dans un petit bol, puis saupoudrer avec la levure et le sucre. Bien mélanger et laisser reposer pendant 10 minutes, jusqu'à ce que le mélange soit mousseux.
2. Dans un grand bol (ou dans le bol d'un robot électrique avec le crochet à pain), ajouter la farine et faire un puits. Y verser le mélange lait/sucre/levure.
3. A l'aide d'une cuillère en bois, incorporer assez de farine afin d'obtenir un mélange visqueux ressemblant à de la pâte à pancake.
4. Couvrir avec un linge ou du film plastique/alimentaire et laisser "lever/mousser" pendant environ 20 minutes.
5. Ajouter le lait restant, le sel, le beurre et le kirsch. Bien mélanger afin d'obtenir une pâte humide, mais pas collante (si elle colle, ajouter un peu de farine et si elle est trop sèche, ajouter un peu de lait).
6. La pétrir pendant 4-6 minutes (ou 10minutes à la main), jusqu'à ce qu'elle soit lisse, brillante, élastique et passe le test du vitrail.
7. Mettre la pâte dans un grand bol légèrement huilé/beurré et faites tourner la pâte dans le bol afin de bien l'enduire d'huile/de beurre. Couvrir avec du film plastique/alimentaire, puis avec un linge de cuisine. Faire lever à température ambiante jusqu'à ce que la pâte ait doublé de volume, pendant environ 1 1 ⁄2 à 2 heures.
8. Dégonfler la pâte et la laisser reposer pendant 10 minutes.

9. Diviser la pâte en 3 (ou 6 si vous faites deux pains) parts égales, former des longs "saucissons" de 40cm de longueur et les tresser ensemble (voir example ici).
10. Mettre la tresse (ou les tresses) sur une plaque de cuisson recouverte de papier sulfurisé et recouvrir avec un linge de cuisine.
11. Laisser lever pendant environ 35–45 minutes, ou jusqu'à ce que le pain ait doublé de volume.
12. Vingt minutes avant la fin de la période de levage, préchauffer le four à 180° C.
13. Une fois que le(s) pain(s) est(sont) prêt(s) à être enfourné(s), le(s) badigeonner avec le glaçage à l'oeuf.
14. Cuire pendant 40 minutes, jusqu'à ce qu'il(s) soi(en)t dorés et sonne(nt) creux.
15. Sortir le(s) pain(s) du four et le(s) faire reffroidir sur une grille avant de le(s) déguster.

Remarques:
Si vous n'avez pas de kirsch, vous pouvez aussi utiliser du brandy ou de l'eau-de-vie de prunes.
Vous pouvez très bien congeler votre tresse. Il vous suffit de la préparer comme indiqué dans la recette, puis de sortir votre pain 10 minutes avant la fin de la cuisson, de l'envelopper encore chaude dans un linge, puis de le laisser refroidir complètement avant de le mettre au congélateur. Après, vous n'aurez qu'à laisser votre tresse dégeler partiellement pendant 15 à 30 minutes dans son sachet de congélation et enfin de l'enfourner pour 10 minutes dans le four préchauffé à 200° C et de le laisser refroidir sur une grille.

Idées de présentation:
Servir à l'heure du déjeuner ou pour le brunch, avec du fromage, de la confiture, du cream cheese, du lemon curd ou du Nutella.
Avec le reste de pain, faites du pain perdu. Vous verrez, c'est merveilleux.