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Recipes from Lucerne

prima found the same links I located.

I did go through my Swiss Specialties cookbook and as suspected, there are no specific "Lucerne" recipes. I found several recipes from the central Switzerland region, but nothin specific from Lucerne.

May 07, 2015
walliser in Home Cooking

Recipes from Lucerne

Off the top of my head, "Chügelipastete" is one of the few recipes that I would specifically associate with Lucerne rather than being from the wider Central Switzerland region or even being generally Swiss. It also appears "Chügelipastete" is a historic recipe. Sorry, I do not have an English version of any recipe handy right now.

There may be a few other local dishes, I will look through a cookbook with traditional, regional recipes. I suspect though that there will be more sweet/baked goods than savory items.

May 05, 2015
walliser in Home Cooking

Mexican Regional Cooking - Diana Kennedy vintage cookbook. Question.

Personally, I like the book. It appears to contain a number of dishes I have enjoyed in Mexico, either at my guest family's home or in markets and restaurants. I would not label the style of cooking every day home cooking.

You are correct on the lack of masa based recipes. There is a recipe for tortillas (in the ingredients section, nonetheless). There appear to be a total of 3 tortilla related recipes.
In the introduction, under Notes to the Cook, Diane Kennedy indicates that this book follows 'The Cuisines of Mexico' and 'The Tortilla Cookbook'. This might explain the lack of masa based recipes.

Overall, I would not recommend this book to someone as their first Dine Kennedy book. I have multiple Diane Kennedy books and find that this one nicely complements, I find little to no overlap with the other books I own.

I don't recall how much I paid for the book. It has $6 penciled on the inside cover. For that price, I'd certainly buy it again.

Dec 21, 2014
walliser in Home Cooking

Mexican Regional Cooking - Diana Kennedy vintage cookbook. Question.

I have this book, bought it used. Appears to be from 1978.
Not sure if this answers your question, there is only a brief, 4 page introduction before it launches into recipes. Each recipe is attributed to a local cook and starts off with a paragraph or two up to several pages of notes on the recipe.

Interestingly, the book only contains a single mole recipe (pork in green peanut sauce).

Dec 19, 2014
walliser in Home Cooking

Homemade apple pectin powder ?

While I have repeatedly made pectin stock to be used for jamming, I would be reluctant to use homemade pectin for pate de fruit. I did a fair bit reading up on the subject (thanks egullet!) and if I were to make pate de fruit, I would stick to commercial yellow pectin to have semblance of control over the process.

Here is a source of yellow pectin: If you google yellow pectin, you'll find plenty of online sources.

Sep 23, 2014
walliser in Home Cooking

ISO Gâteau du Vully (AKA Vully Kuchen) Recipe

Indeed I was thinking of Rahm Wähe, with Wähe dough, not yeast dough like the Gateau de Vully.

I have some fond memories of freshly made Nidlewaehe though never with fruit, that is new to me. I have a fondness for Quitten (quince)...

Sep 03, 2014
walliser in Home Cooking

ISO Gâteau du Vully (AKA Vully Kuchen) Recipe

Betty Bossy is where I was looking and it must be in one of the books I don't have. Anything from Betty Bossy should work just fine.

Sep 03, 2014
walliser in Home Cooking

ISO Gâteau du Vully (AKA Vully Kuchen) Recipe

I have never made a gateau de Vully, but I trust the recipes on, if I were to make a gateau de Vully, I'd certainly use that recipe. I seem to recall seeing a recipe in a Swiss cookbook, but I am unable to locate it right now, however, I have found that swissmilk uses pretty standard/published recipes.

Personally, I think I would like a "Rahmwaehe" better than the gateau de Vully, but that is a personal preference.

Sep 02, 2014
walliser in Home Cooking

pH tester for home canning

I would suggest pH test strips instead.
Any particular reason why you are looking at equipment rather than the strips?
My experience with pH meters is limited to actual lab equipment (expensive and not suited for home use) therefore I can't make any recommendations. Apart from that, my canning is limited to mostly pickles of various kinds, fuits in various syrups and jams/jellies. All of which don't need exact pH control.

Aug 23, 2014
walliser in Cookware

Any recent Switzerland recs?

Have you tried tripadvisor? Much better chance of getting recommendations than on here.

May 05, 2014
walliser in Europe

Weckmann, St Nicholas, Grittibänz, St Martin's breads

We used to get Grittibaenz for St. Nicholas when growing up, however, they were from the local bakery. Not sure, but I think the same dough was/is used for 1. August rolls.

I think my cookbook from cooking class in school might have a recipe. Will try and locate.

Dec 09, 2013
walliser in Home Cooking

Italian Prune Plums---what to make?

Critical due to the fact that Ms Ferber is from the Alsace. You get the idea...

Trust me: any Pinot Noir will be fine! ;-)

Aug 22, 2013
walliser in Home Cooking

Italian Prune Plums---what to make?


2 3/4 lbs prune plums, 2 1/4 lbs net
1 1/4 cup Alsatian Pinot Noir
4 2/3 cups sugar
juice of 1 small lemon
1 vanilla bean

rinse plums in cold water, pat them dry then split lengthwise to remove pit
in a nonreactive bowl combine fruit, sugar, lemon juice and vanilla bean split lengthwise
macerate for an hour, then pour into a pan and bring to a boil for a minute, the pour back into the bowl, cover and refrigerate overnight
next day bring to a boil and boil for about 5 minutes, stirring gently
skim and add the pinot noir, return to a boil for about 5 minutes, stirring gently
remove vanilla bean, return to boil and check the set
put into jars and seal immediately.

Yield is 6 half pint jars.

Ms Ferber makes jams in the European fashion: filled boiling hot and sealed immediately without any further processing. It has worked well for me, but you may not feel comfortable with this.
While there appears to be a lot of sugar, I never found Ferber's recipes to be overly sweet.

If you are thinking about getting the book, here are a couple of points: she uses home made pectin stock (recipes included), makes jam in the European style and recipes use the traditional amounts of sugar.

Aug 19, 2013
walliser in Home Cooking

Italian Prune Plums---what to make?

Christine Ferber has two recipes in her book Mes Confitures. One is plain Quetsch plum jam, the second includes pinot noir. I can attest: delicious! Amazing the difference of adding the wine makes.

Aug 18, 2013
walliser in Home Cooking

Jamming, canning and preserving 2013

I use her book all the time, I would say I have yet to be disappointed by any recipe. There are some that I will not try because I don't like one or several of the ingredients.

As far as taste, yes, I would say the recipes use a fair amount of sugar, however, they don't taste sugary. Do they taste as fruity as a reduced sugar freezer jam? No, it won't, it cannot.

To your second point: I follow her instructions, no further processing. It's exactly what I learned from my mom and I have yet to have a batch go bad. Something I cannot say about other recipes I tried.

My favorite recipe got to be L'Alsacienne, sugar plums and Pinot Noir... what's not to like!

Jul 28, 2013
walliser in Home Cooking

Swiss Desert

Interesting, I know what it is, but it's not common to the region I am from. I would definitely call this a supper dish more so than breakfast. Seen recipes with dried apricots or plums.

Sounds similar to the Kaiserschmarn in Austria.

Dec 13, 2011
walliser in Food Media & News

Swiss Desert

Being Swiss I have no idea what that could be. Maybe it's the butchered version of some Swiss-German or French name, or, as you pointed out yourself, it might just be made up.

Any further information on what it is, or just a name?

Dec 04, 2011
walliser in Food Media & News

Stand mixer recommendations?

Older KA (Hobart) were supposedly more sturdy, hence you hear the "my mom's KA keeps on going strong and she bakes bread all the time".

As I understand, problems started when KA was bought by Whirlpool.

If I didn't have the Magic Mill, I would use the KA, though I have a Heavy Duty model. Obviously, while watching it closely and staying within specs. Anything can be ruined if you exceed it's limitations.

Apr 13, 2011
walliser in Cookware

Stand mixer recommendations?

That Hamilton Beach looks an awful lot like a DeLonghi Major Classic DSM7 and an even more striking resemblance to a Kenwood Mixer Model KMP77.

I believe the Kenwood has been discussed on chowhound before. IIRC it was whether to buy a KitchenAid in Europe or something else.

Apr 13, 2011
walliser in Cookware

Stand mixer recommendations?

Have a Magic Mill aka Assistent in addition to a KitchenAid Pro HD (refurbished Costco model). KitchenAid is for cakes etc, the Assistent is for grinding meat and makig bread.

I love the Assistent, though you'll need to adjust your yechnique somewhat as compared to traditional spiral mixers. Nothing to complicated, you just start off with the liquid, then add the flour and let it knead. Capacity is enormous! And no worries about it breaking it, this thing is literally built like a tank.

I know that Assistent is not cheap, but if I hear people who've gone through one or more KAs, well, after 2 KAs, you laid out as much as the Assistent will set you back.

If I am not mistaken, the Electrolux has probably the same number of attachments as the KA. They cost more, but are so much sturdier. The meat grinder is cast aluminum with stainless steel discs about 1/4" thick, just to give you an idea.

There's an attachment for making cakes, plastic bowl and two whisks, though the manual lists recipes for cakes to be made with the base model. Have not tried those as I have the KA for that purpose.

Apr 12, 2011
walliser in Cookware

Done with KitchenAid, any suggestions for a replacement?

Get an Eletrolux Assistent aka Magic Mill. I have a KA for cakes and an Assistent for bread and to grind meat.

It will set you back a bundle, but it will be well worth it, coinsidering you went through 2 KAs already. It can easily handle several pounds of flour (up to 15 lbs I believe) if you need that.

Apr 06, 2011
walliser in Cookware

Beating blood - as you would egg whites?

Doubt you can whip the blood as you do egg whites. Most albumins (proteins) will be in the blood serum which only makes up a fraction of the blood. Apart from the amount of protein, egg whites contain different albumins than blood.

I imagine blood will get frothy and potentially curdle but you won't get stiff peaks. If however you employ some molecular gastronomy tools you might get where you want to go.

Mar 26, 2011
walliser in Home Cooking

Looking for a griddle pan that is NOT nonstick

Have you considered a Mexican comal? They come in all shapes and sizes.

Price should be pretty cheap, certainly cheaper than what can be found at WS et al.

Mar 25, 2011
walliser in Cookware

Question regarding yeast

no an expert in biology here either, but my guess is: in the end you'll get there no matter. think of it as a casual stroll vs running. The most important thing is that your yeast is alive when you use it.

due to the extended fermentation the taste profile might change somewhat, but you did an overnight rest to begin with so you probably won't be able to tell a difference.

Feb 23, 2011
walliser in Home Cooking

Cake Problem - Edges Too Brown

I had that problem with a pastel de tres leches and solved the problem by wrapping folded paper towels around the sides of the dish. This also helped achieving a flat cake rather than a raised center since it allows for more even cooking.

I believe there are so called "strips" that professional bakers use for this purpose but I have not seen them myself.

Apart from that, I guess it's most likely your baking pan, supposedly dark pans bake faster and thick vs flimsy etc

Jan 26, 2011
walliser in Home Cooking

Exton Area Butcher

First off, I did attempt to search the forum to find the information I am looking for but did not find what I want.

So here goes: does anyone know of a place in the Exton area where I can get tongue, heart, liver, kidneys, tripe and other "exotic" meats? I am looking for a trusted and reliable source, considering this is offal I am looking for.

Addtionally, I am also looking for places that sell rabbit, kid and other tasty morsels.

I want to cook these myself, so pointing out restaurants will not help.

Apr 02, 2009
walliser in Pennsylvania