We had a nice, relaxing Labor Day weekend at home. But my husband and I went to Midway, Utah Friday night for a couple of hours to check out Swiss Days. It's celebrated the first weekend in September every year. We enjoyed our time there looking at crafter's booths, listening to live music and eating bratwurst sandwiches. My husband was even willing to go into the quilt shop in Midway, Seasons of Home, and do a little looking around. Next door is a bakery that has a lot of little goodies.
We ran into Eric Dowdle, a famous Utah artist whose artwork is made into fun puzzles that our family adores. Check out his website to see some of his amazing work. We also listened to the group, Joshua Creek, sing. They are a country group that sings some down home, feel good songs. My favorite was called The First Mechanics Church of Abilene.
While in Midway, we sampled some Swiss cookies called Bratzeli. They are paper-thin cookies made on a little cookie press. I was wishing that someone had a Bratzeli press to sell so I could make some at home. Anyway, I found the recipe just in case I ever find a press.
BRATZELI COOKIES
Ingredients:
1/2 cup butter, softened
3/4 cup brown sugar
1/4 cup white sugar
1/2 cup heavy cream
1 egg, beaten
2 tsp. cinnamon
1/2 tsp. salt
1 tsp. vanilla
2 tsp. lemon or almond extract
4 cups all-purpose flour
Instructions:
Cream together butter, sugars, and eggs, add cream.
Combine dry ingredients and add to butter mixture.
You may need to add additional flour to make a soft dough that you can form into a ball. Refrigerate overnight.
Form into balls about the size of walnuts and press in either a Bratzeli, Krumkake, or Pizzelle iron.
Follow directions of your iron.
Makes about 60 cookies.
Serve them plain or with ice cream.
You could also make them into a cookie bowl by placing over a cup when they are hot.
When the cookie is cool remove from cup and you have a cookie bowl perfect for ice cream or fresh fruit.
Note:
These are the cookies they sell at Midway, Utah - Swiss Days Celebration held the
Friday and Saturday before Labor Day. They are delicious, paper thin, Swiss cookies.
Ingredients:
1/2 cup butter, softened
3/4 cup brown sugar
1/4 cup white sugar
1/2 cup heavy cream
1 egg, beaten
2 tsp. cinnamon
1/2 tsp. salt
1 tsp. vanilla
2 tsp. lemon or almond extract
4 cups all-purpose flour
Instructions:
Cream together butter, sugars, and eggs, add cream.
Combine dry ingredients and add to butter mixture.
You may need to add additional flour to make a soft dough that you can form into a ball. Refrigerate overnight.
Form into balls about the size of walnuts and press in either a Bratzeli, Krumkake, or Pizzelle iron.
Follow directions of your iron.
Makes about 60 cookies.
Serve them plain or with ice cream.
You could also make them into a cookie bowl by placing over a cup when they are hot.
When the cookie is cool remove from cup and you have a cookie bowl perfect for ice cream or fresh fruit.
Note:
These are the cookies they sell at Midway, Utah - Swiss Days Celebration held the
Friday and Saturday before Labor Day. They are delicious, paper thin, Swiss cookies.
When you think of Switzerland, you think of chocolate and cheese. Did you know that fondue originated in Switzerland? Here are easy versions for cheese and chocolate fondue.
Fondue (recipe from Food.com)
- 1 cup milk
- 1 roasted garlic clove, smashed
- 1 lb monterey jack cheese, coarsely grated (don't buy the pre-grated cheese)
- 2 tablespoons flour
Dipping options
- tiny boiled new potato
- cooked pasta (corkscrew, bowtie, "wagon wheels", etc.)
- bread cubes (French, whole wheat, multigrain, etc.)
- lightly steamed broccoli spears, zucchini, celery, asparagus, bell peppers, carrots or snap peas, cucumber, etc
- sliced apples or pear
Directions:
- Heat the milk and the garlic in a saucepan over medium-low heat until simmering, 2 to 3 minutes.
- Toss the cheese and flour together in a bowl until the shreds are nicely floured.
- Whisk the cheese mixture into the milk a handful at a time, waiting until each handful melts before adding more. Whisk until cheese is completely melted and mixture is smooth and velvety.
- Holding the food with a fondue fork or a regular fork, dip one or several of the options into the pot and swirl to coat with the cheese.
- I added a light sprinkle of dried parsley to the top of the fondue.
Easy Chocolate Fondue
(adapted from recipe from Allrecipes.com)
1 cup semi-sweet chocolate chips
2 tablespoons butter or margarine
1 (14 ounce) can Sweetened Condensed Milk (NOT evaporated milk)
2 tablespoons water
1 teaspoon vanilla extract
Directions
- In heavy saucepan, over medium heat, melt chocolate chips and butter with sweetened condensed milk and water. Cook and stir constantly until thickened, about 5 minutes. Remove from heat. Add vanilla.
- Serve warm as a fruit and cookie/cracker dipping sauce or drizzle over ice cream or cake. Store leftovers covered in refrigerator.
-
The first book that comes to mind when thinking about stories that take place in Switzerland is the book Heidi, by Johanna Spyri. It's one of the one hundred children's books that every person should read.
No comments:
Post a Comment