Any other forgotten dessert classics out there?
Jack
We recently completed a new blog posting (with video) on making Gebrannte Crème ...a classical Swiss dessert appearing only rarely in restaurants. It's also a great dessert to break any diet you may have started last week...
Crème brulée for the French area.... would come in fact from the Catalan area of Spain. (...) But it's something heavily debated...as always....
I'm not sure if there's really *forgotten swiss dessert classics* we've got so many people from other countries who mixed their recipes.
Interesting thread, I've got to open my mum's old cookbooks....
Both right. I would add that this is the first time I see a German term for this one, it is usually called crème brulée in the German speaking areas as well.
It is also called Bayrisch creme just over the border.
Gugelhopf !!!
What ever happened to the Gugelhopf.
I haven't eaten nor seen any in a-g-e-s !!!
No. Bayrische Creme is a standard for a lot of deserts, most of the time restaurants will add something fruity:
It is not burned and does not have any caramel on top.... and we all know that this is the most delicious part of crema catalana..
It moved to Alsace and changed the spelling to Kugelhopf.
Or to Germany where it would be a Gugelhupf.
And here are 374 receipes for it :-)
Oh yes, that's right !!! They probably have it with a lovely glass of Gewürztraminer too
As classic but not forgotten (for now) desserts, I would mention Geneva's prune pie (excellent), Grisons's walnut pie (with chocolate on it) and also the Geneva's rissoles. (excellent with a cuppa tea)
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which one is older is not the point, but rather that the Crema Catalana
http://spanishfood.about.com/od/dess...acatalanar.htm
is different. Which one is better is a matter of taste, preparation and presentation. That more or less ambitious cooks vary the preparation make both more different even, but exactly that is the fun about cooking, isn't it?
While the REAL term is "Brännti Cräme" !
Actually it is believed to be an English recipe originally - Burned Cambridge Cream.
Ohh...the walnut pie sounds great...need to investigate further...
Are you not referring to Bavaroise or Bavarian cream , which is considered to be of Swiss origin, even according to the French who like to stake their claim to everything.
it is still nicely alive in many bakeries in Schaffhausen like the Confiserie Reber which has a shop right in the rail-station, but also in Zürich at Schaffhauserplatz in the Gnädinger as shown here :
www.weggenzunft.ch/images/wirBacken/Gnaedinger/Gugelhopf_380f.jpg
and this accompanied by a Maréchal Foch from Stein am Rhein :
I haven't acquired a taste for the Vermicelli that seems popular around here (some sort of chestnut concoction).
The Meringues mit Glace are tasty though. I'm not sure if this is true but I've heard they originate in Meiringen. A place that I can recommend to get them is the mountain restaurant at Untertrubsee in Engelberg (on the Titlis side along the ski run back to town).
I quite like the savory gugelhopf now, but the first time I ever had it was at a apero.
I thought the pink bits were cherry and that it was sweet. It was quite a shock when I bit into it.
Bacon. Cake. The dirty b*stards.
Chestnut Vermicelli is just great, but need a huge amount of cream Chantilly....
About Meringues, if you haven't tasted them with Gruyère Cream, you have tasted nothing....
I had something at the restaurant at Gasthaus Zur Sonne somewhere around Luzern (real specific I know! )... it was a merengue omlette that had Grand Marnier in it and it was served "soft" - hot but raw in the middle, fried on the outside, just like an egg omlette but without yolks and sweet and alcoholic.
It was quite tasty, never heard of it before, it is a specialty apparently of the chef there... and I can not remember what it was called.