Tender baked donuts made with reduced apple cider and warm spices, then rolled in cinnamon sugar for the ultimate fall bite.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Spiced Apple Cider Donuts Prep Time: 15 minutes Cook Time: 10-12 minutes Serves: 12 Donuts Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Nothing says fall quite like a warm batch of Spiced Apple Cider Donuts . These Orchard Spiced Donuts are baked, not fried, but still full of that cozy flavor you’d expect from a farm stand treat. The secret? Reduced apple cider in the batter, which adds a rich apple flavor and keeps the donuts tender. Rolled in cinnamon sugar, they’re the kind of recipe that makes your whole kitchen smell like autumn. If you’re looking for more apple inspiration, don’t miss my Apple Marzipan Babka (a sweet braided loaf with apples and almond paste), my fluffy Swiss Apple Pancakes , or a slice of traditional Apfelwähe , a classic Swiss apple tart. These donuts are perfect for weekend baking, fall gatherings, or simply treating yourself after a walk through the orchard. SKIP TO RECIPE CARD SKIP TO VIDEO Full of fall flavor – Made with reduced apple cider, warm cinnamon, nutmeg, and a touch of ginger, these donuts taste like autumn in every bite. Baked, not fried – Easier to make at home, less mess, and you still get that tender donut texture with a crisp cinnamon sugar coating. Perfect for cozy mornings – Pair them with a mug of coffee, hot cider, or tea for the ultimate fall breakfast or snack. Great for gatherings – These donuts make a lovely addition to brunch tables, bake sales, or as a sweet treat after a day at the orchard. Kid and family approved – Soft, spiced, and not too heavy—these donuts are a crowd-pleaser for all ages. What You'll Love Don't have a donut pan? Not to worry! Make muffins instead. This recipe works great If you don’t have a donut pan, you can use a muffin tin. The texture will be slightly different, but they’ll still be soft and spiced. Do I need to reduce the apple cider? Reducing the cider concentrates the flavor, giving the donuts that signature orchard-fresh taste. It’s worth the extra step for the best results. How long do these donuts stay fresh? They’re best enjoyed the day you make them, but you can store them in an airtight container at room temperature for up to 2 days. Rewarm in the oven to bring back the just-baked taste. Can I freeze baked apple cider donuts? Yes! Freeze the donuts (without the sugar coating) in an airtight bag or container for up to 2 months. When ready to eat, thaw, warm them slightly, then roll in cinnamon sugar. What type of apple cider works best? Use fresh, unsweetened apple cider if possible. If you only have sweet cider, reduce the sugar in the recipe slightly. Can I make these donuts gluten-free? Yes, simply swap in a 1:1 gluten-free flour blend. The donuts may be a little more delicate, but the flavor will be just as delicious. Frequently asked Questions Ingredints Explained Ingredients Donuts: 1 cup (240 ml) apple cider (reduced to ½ cup) 1 ¾ cups (220 g) all-purpose flour 1 ½ tsp baking powder ½ tsp baking soda 1 tsp ground cinnamon (Selefina) ½ tsp ground ginger (Selefina) ¼ tsp ground nutmeg (Selefina) ¼ tsp ground allspice (optional) ¼ tsp salt ½ cup (100 g) brown sugar, packed ¼ cup (50 g) granulated sugar 6 tbsp (85 g) unsalted butter, melted and cooled slightly 2 large eggs, room temperature ½ cup (120 ml) buttermilk, room temperature 1 tsp vanilla extract Cinnamon Sugar Coating: ½ cup (100 g) granulated sugar 1 tsp ground cinnamon (Selefina) Pinch of nutmeg (optional) 4 tbsp (60 g) unsalted butter, melted NEWSLETTER SIGN-UP Preparation Reduce the cider: In a small saucepan, simmer the apple cider over medium heat until reduced to about ½ cup. This intensifies the flavor. Set aside to cool slightly. Preheat oven to 350 °F (175 °C). Lightly grease a donut pan. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, allspice, and salt. Mix wet ingredients: In another bowl, whisk brown sugar, granulated sugar, melted butter, eggs, buttermilk, vanilla, and the cooled reduced cider. Combine: Add wet ingredients to dry ingredients and stir just until combined — don’t overmix. Batter will be slightly thick. Fill pans: Spoon or pipe the batter into the donut molds, filling each about ¾ full. Bake: 10–12 minutes, or until the donuts spring back when touched and a toothpick comes out clean. Cool in the pan for 5 minutes, then turn out onto a wire rack. Coat: Mix sugar, cinnamon, and nutmeg in a shallow bowl. Brush warm donuts with melted butter, then toss in cinnamon sugar until well coated. Serve: Serve your Orchard Spiced Donuts while they’re still slightly warm so the cinnamon sugar coating clings beautifully and the apple cider flavor shines through. They’re perfect with a cup of hot coffee, tea, or even warm apple cider for a cozy autumn moment. For an extra indulgence, drizzle with a little caramel sauce or serve alongside vanilla ice cream. Storage Tips: Room Temperature: Store leftover donuts in an airtight container for up to 2 days . To bring them back to life, warm briefly in a 300°F (150°C) oven before serving. Freezer: Freeze uncoated donuts in an airtight container or freezer bag for up to 2 months . When ready to enjoy, thaw, warm, then roll in fresh cinnamon sugar. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

The Swiss Plum Meringue is a delightful dessert that features a tangy plum filling, toasted almonds and a cloud-like Swiss meringue.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Plum Meringue Prep Time: 20 minutes Cook Time: 20 minutes Serves: 6-8 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe I’ve always had a soft spot for plums—and when they’re in season, I tend to get a little carried away. Their juicy, slightly tart sweetness just begs to be baked into something cozy. This Swiss Plum Meringue is one of those bakes that feels both nostalgic and just the right amount of special. Traditionally, it’s made with a simple plum compote and a fluffy meringue on top. But I’ve made a few tweaks over the years. I like to toast a handful of sliced almonds for the base to add a little crunch, then warm up the plums with some cozy spices. And instead of a crisp meringue, I went with a soft Swiss meringue—think smooth, marshmallowy clouds that melt right into the fruit. It’s got the same fruit-meets-comfort vibe as my Cheesecake-Stuffed Peaches or Swiss Cherry Bake , and if you’ve tried my Fig and Almond Tart , you already know how much I love combining fruit with nuts. This one feels like it brings all those favorites together in the best way. SKIP TO RECIPE CARD SKIP TO VIDEO Beautiful Contrast of Tart and Sweet : The tartness of fresh plums pairs perfectly with the light, sweet meringue, creating a balanced dessert with layered flavors. Visually Stunning Presentation : With the glossy peaks of meringue atop a rich plum filling, this dessert is as elegant as it is delicious—a true showstopper for any gathering. Light and Airy Texture : The fluffy meringue combined with juicy plums creates a dessert that’s light yet satisfying, making it perfect for those who love fruity, less-heavy sweets. Seasonal and Unique : Plum meringue is a lovely way to showcase seasonal fruit in an unexpected, creative way that will impress guests and family alike. Ideal Make-Ahead Option : While best served fresh, you can prepare the plum filling ahead and assemble quickly, making it a convenient yet elegant dessert. Versatile and Customizable : Add a hint of cinnamon or cardamom to the plums for extra warmth, or layer with roasted almonds for a delightful crunch. What You'll Love What type of plums work best for plum meringue? Tart varieties like Italian or Damson plums work well, as they balance the sweetness of the meringue. However, any ripe plums can be used for a flavorful result. How do I prevent my meringue from collapsing? To achieve a stable meringue, make sure your bowl and utensils are clean and free of any grease, and whip the egg whites to stiff peaks. Avoid opening the oven door during baking. Can I make plum meringue in advance? This dessert is best enjoyed fresh to keep the meringue crisp. However, you can prepare the plum filling ahead of time and assemble just before serving. Should the plums be peeled before using? It’s up to your preference! The skin adds a bit of texture and color, but if you prefer a smoother filling, peel the plums before cooking. How do I store leftovers? Leftovers can be stored in the refrigerator for up to 2 days. Note that the meringue may soften slightly but will still taste delicious. Frequently asked Questions Ingredints Explained Ingredients For the Base: 500g sliced almonds For the Plum Filling: 500g (about 1 lb) fresh plums (preferably Zwetschgen or Italian prune plums), pitted and halved 50g (1/4 cup) granulated sugar 1 tsp ground cinnamon 1/2 tsp ground nutmeg 1/2 tsp ground ginger 1 tbsp lemon juice 1 tbsp cornstarch For the Swiss Meringue: 3 large egg whites 150g (3/4 cup) granulated sugar 1 tsp vanilla extract NEWSLETTER SIGN-UP Preparation Prepare the Base: In a clean dry pan, over medium heat, toast the almond slivers until golden. Transfer the toasted almonds to an oven proof baking dish (around 8-inch round or similar size), lining the bottom of the dish with them in an even layer. Prepare the Plum filling: Preheat your oven to 180°C (350°F) . In a medium saucepan, combine the halved plums, sugar, cinnamon, nutmeg, ginger, lemon juice, and cornstarch. Stir until the plums are evenly coated. Cook the mixture over medium heat until the plums start to soften and the mixture thickens, about 5-7 minutes. Stir occasionally to prevent sticking. Once done, transfer the plum filling to the baking dish and spread it out evenly over the almonds. Swiss Meringue: Lets start by learning a little bit about Swiss Meringue. Swiss meringue is called "Swiss" because of the specific technique used to make it, which is believed to have originated or been popularized in Switzerland. This method differs from other types of meringue, like French or Italian, in how the egg whites and sugar are combined and treated . Key Characteristics of Swiss Meringue: Heating Process: In Swiss meringue, the egg whites and sugar are gently heated together over a double boiler until the sugar dissolves completely and the mixture reaches a safe temperature (around 70°C or 160°F). This heating process partially cooks the egg whites, giving the meringue its unique stability. Stability: The heating process also helps create a more stable meringue that is less prone to weeping or collapsing. This makes Swiss meringue ideal for applications where you want a firm yet silky texture, like buttercream frosting, toppings for tarts, or as a base for baking. Texture: The final texture of Swiss meringue is smooth, glossy, and more dense compared to French meringue. It holds its shape well, making it excellent for piping or creating decorative elements. In contrast: French Meringue is the simplest method, where sugar is gradually added to beaten egg whites, and it’s often used for folding into batters or baking as crisp meringue cookies. Italian Meringue involves pouring hot sugar syrup into beaten egg whites, resulting in the most stable meringue, often used for buttercream or as a base for meringue pies. Each type of meringue has its own strengths and best uses, with Swiss meringue being particularly prized for its balance of stability and smooth texture. Why Cornstarch Isn’t Needed: Heating Process: In Swiss meringue, the sugar and egg whites are gently heated together before being whipped. This process helps stabilize the meringue and gives it a smooth, glossy texture. Firmness: The heating also helps the sugar dissolve completely, leading to a more stable meringue that holds its shape well when baked. When to Consider Adding Cornstarch: If you are looking to achieve a particularly crisp exterior, you might consider adding a small amount of cornstarch (about 1 tsp) to the meringue after whipping. However, this is not standard for Swiss meringue and is more often used in Pavlova recipes. Make Swiss Meringue: Combine the egg whites and sugar in a heatproof bowl over a pot of simmering water (double boiler method). Stir constantly until the sugar dissolves completely and the mixture reaches about 70°C (160°F). Remove from heat and whisk the mixture until stiff, glossy peaks form. Assemble the Dessert: Spoon the meringue over the warm plum filling, spreading it out to cover the plums completely. Use the back of a spoon to create some peaks on the meringue for a decorative effect. Bake: Place the baking dish in the oven and bake for 15-20 minutes , or until the meringue is golden brown. Cool and Serve: Allow the dessert to cool slightly before serving. Serve warm or at room temperature. Tips: For extra flavor, you can add a splash of brandy or almond extract to the plum filling. This dessert pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Tip: You can use the broiler to brown the peaks of your Swiss meringue more quickly. This technique is especially useful if you want to achieve a beautifully caramelized and golden-brown top without over-baking the meringue or the filling beneath it. However, there are a few tips to keep in mind to ensure the best results: How to Broil the Meringue: Preheat the Broiler: Turn on your oven’s broiler setting and let it preheat for a few minutes. Most broilers are very hot, so this step is important for even browning. Position the Dessert: Place the dessert on the middle or top rack of the oven, about 6-8 inches (15-20 cm) away from the broiler element. If it's too close, the meringue can brown too quickly and even burn. Keep a Close Watch: Broiling happens quickly, usually within 1-2 minutes. Keep the oven door slightly ajar and watch the meringue closely. The peaks will start to brown and caramelize quickly, so be ready to pull it out as soon as you achieve the desired color. Rotate if Necessary: If your broiler doesn’t heat evenly, you may need to rotate the dish halfway through to ensure all areas of the meringue are browned evenly. Cool Before Serving: After broiling, let the dessert cool for a few minutes to allow the meringue to set slightly before serving. Prevent Burning: The broiler is very intense, so it’s easy to go from perfectly golden to burnt if you’re not careful. Stay vigilant during this step. Achieve Even Browning: For more control, you can also use a kitchen torch to brown the meringue if you have one. This allows you to precisely caramelize the peaks without using the oven's broiler. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Comforting and rich this classic French Onion Soup is made "sans" wine for a delicious twist on a classic favorite!| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Classic French Onion Soup Prep Time: 15 Minutes Cook Time: 40 Minutes Serves: 4-6 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe There’s nothing quite like a bowl of classic French onion soup to warm you up on a chilly day. Traditionally made with beef broth and red wine, this timeless dish is known for its rich, complex flavors. However, not everyone keeps wine in their pantry—or may prefer to skip it due to dietary restrictions. That’s why I’ve created a version of this beloved soup that’s just as flavorful, without the wine. To achieve the same depth and savory richness, this recipe uses a base of beef broth and a splash of apple cider vinegar. Combined with perfectly caramelized onions, fresh garlic, and a hint of sage, the result is a soup that’s bursting with flavor and has just the right amount of sweetness. This no-wine French onion soup is as versatile as it is delicious. It’s naturally gluten-free, and with a few simple swaps—like using vegetable broth and vegan butter—it can easily be made vegetarian or vegan. Whether you’re preparing a comforting family meal or hosting a dinner party, this recipe is sure to delight. Not only is it a crowd-pleaser, but it’s also surprisingly easy to make. All you need are a handful of simple ingredients and a little patience to caramelize the onions to perfection. The result? A velvety, savory bowl of soup that tastes like it simmered all day. If you’re looking for a cozy, classic recipe with a unique twist, give this classic French onion soup without wine a try. It’s comfort food at its finest, and I hope it becomes a favorite in your kitchen! SKIP TO RECIPE CARD SKIP TO VIDEO No-Wine Alternative : You don’t need wine to create a rich, flavorful broth—perfect for those who prefer alcohol-free recipes. Versatile and Customizable : Easily adapt this soup to fit vegetarian, vegan, or gluten-free diets with a few simple swaps. Simple Ingredients : Made with everyday pantry staples, so no special trips to the store are needed. Classic Comfort : The rich broth, tender caramelized onions, and cheesy toasted bread make for a dish that’s as cozy as it is satisfying. Perfect for Any Occasion : Whether you’re hosting a dinner party or enjoying a quiet night at home, this soup is a guaranteed crowd-pleaser. Make-Ahead Friendly : Save time by preparing the soup in advance—it reheats beautifully! What You'll Love Can I use a different type of broth? Absolutely! While beef broth provides the classic rich flavor, you can substitute it with chicken or vegetable broth for a lighter or vegetarian version. What can I use instead of apple cider vinegar? If you don’t have apple cider vinegar, white wine vinegar or a splash of lemon juice can work as substitutes to add that tangy depth. How long does it take to caramelize the onions? Caramelizing onions takes about 35–40 minutes over medium-low heat. Patience is key to achieving that deep, golden-brown color and rich flavor. Can I make this soup ahead of time? Yes! This soup stores well in the fridge for up to 4 days. Simply reheat it gently on the stovetop before serving. What’s the best cheese for topping? Gruyère is the traditional choice, but you can use Swiss cheese, mozzarella, or even a combination of cheeses for the topping. How can I make it vegan? To make this soup vegan, swap the beef broth for vegetable broth and replace the butter with a plant-based alternative. Use a vegan cheese for the topping or skip it altogether. Frequently asked Questions Ingredints Explained Ingredients Soup : 5 Yellow Onions (thinly sliced) 3-4 tablespoons Butter 1 teaspoon sugar1/2 teaspoon salt 2 Sage leaves thinly sliced (Extra if you want to add crispy sage for topping) 3 small Garlic Cloves (finely chopped) 4 cups Beef Stock 1 1/2 tablespoons Flour 1/4 teaspoon black pepper 1 Bay leaf 2 Tablespoons Apple Cider vinegar 1 teaspoon Dijon Mustard Splash of Worcestershire sauce (or Maggi) Toppings: 2 slices of Baguette (per soup) 3-4 slices of Gruyère (per soup) NEWSLETTER SIGN-UP Preparation I love eating this soup so much. It is my favorite winter meal. Luckily this recipe is so easy to make, you'll be able to enjoy the comfort of classic french onion soup whenever you fancy it. If you are like me, the only difficult part might be the prep. My eyes are very sensitive to the onion fumes and so onion soup and red teary eyes go hand in hand. But as they say, no pain, no gain. It is all worth it if you ask me. Here are the step-by-step instructions on how to make classic french onion soup : Prep the onions and sage: Start by finely slicing your onions and sage. I like to slice my onions as thinely as possible. I find they cook faster this way and are just more pleasant to eat. Caramelize the onions: In a large pot, melt your butter. Add the onions, sage, sugar and salt (cook on medium until onions start to appear golden). You don't want the heat too hot, you want to really caramelize the onions . This can take a while 15-20 minutes . Tip: Do NOT be tempted to increase the temperature to make them cook faster. You do not want to burn them and you really want all the delicious onion flavor to come out. Patience is key here. Trust me, the deep flavor of this soup comes from the caramelized onions. Add in garlic, flour and broth : Add in the garlic, cook for 1-2 minutes . Mix in the flour until you have coated your onion mixture and then add the broth. Add the aromatics: Flavor with pepper, mustard, vinegar, and Worcestershire (if you have Maggi I tend to prefer it, but I know it can be hard to find in some areas). Add the bay leaf and cook 5-10 minutes . Add more salt for taste if needed. Broil the cheese covered soup to golden perfection: Scoop soup into oven safe soup bowls (ramekins, or special onion soup bowls with handles). Top with a couple of bread slices (I like to use baguette but any hearty bread will do) top the bread with some Gruyère cheese and set the bowls on a baking tray. Place the tray in the oven and broil for 3-5 minutes (or until the cheese has melted). Serve: Remove from the oven and serve immediately. Optional Garnish: If you wish to add some crispy sage, heat some neutral oil in a pan (I use vegetable oil) add sage leaves and fry 1-2 minutes per side (or until crispy). Remove sage leaves from the pan and lay them on a paper towel lined plate to soak up any excess oil. Crumble the crispy sage over your soup and enjoy! If you liked this classic french onion soup recipe here are a few others you may enjoy: Classic Minestrone Soup Pickle Soup Swiss Barley Soup Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

A unique and hearty soup filled with vegetables and crunchy pickles giving it a delicious tangy flavor.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Pickle Soup Prep Time: 15 Minutes Cook Time: 30 Minutes Serves: 4-6 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe Pickle soup may sound like an unusual dish at first, but it’s truly a hidden gem that I can’t get enough of. There’s something so unique and comforting about the tangy, savory broth that makes this soup a perfect choice for any time of year. Whether you’re a devoted pickle lover or simply looking for a creative twist on hearty comfort food, this soup will surprise and delight your taste buds. My love for pickle soup began at a charming little restaurant in the Eastern Townships called Tinteretto. Known for their incredible soups and scones, they introduced me to the joy of pickle soup. Unfortunately, it’s not always on their menu, and since I don’t live next door, I decided to create my own recipe to enjoy this dish whenever the craving hits. What makes pickle soup so special is its unique combination of flavors and textures. The tangy sourness of dill pickles pairs perfectly with the creaminess of Yukon Gold potatoes, creating a balanced, savory dish. The broth, enriched with cream and a blend of herbs, is smooth and satisfying, while the added vegetables like carrots and celery provide a delightful crunch and added depth of flavor. And, of course, the chunks of pickle offer a zesty pop of tanginess in every bite. This soup is ideal for a chilly winter evening, but it’s also a wonderful year-round recipe for pickle enthusiasts. It’s incredibly easy to make, using simple ingredients you likely already have in your pantry or fridge. The base recipe includes potatoes, pickles, broth, flour, cream, and seasonings, but it’s versatile enough to adapt to your preferences. You can add spicy pickles for a kick, bread-and-butter pickles for a hint of sweetness, or even additional vegetables to make it heartier. Pickle soup is not just delicious—it’s a comforting, nourishing meal that comes together in no time. Its simplicity and unique flavor profile make it a standout addition to your weeknight dinner rotation or a conversation starter at your next gathering. I hope you’ll give this recipe a try and discover the magic of pickle soup for yourself. It’s a dish that’s sure to become a favorite in your kitchen, just as it has in mine! SKIP TO RECIPE CARD SKIP TO VIDEO Unique and Tangy Flavor: This soup’s standout ingredient, dill pickles, gives it an irresistibly bold and tangy taste. It’s a conversation starter and a delightful surprise for pickle lovers. Creamy Comfort: With heavy cream and a smooth base, it’s a comforting, hearty soup that’s perfect for cold days. Customizable Heat: Add a splash of Sriracha or hot sauce for a spicy twist, or enjoy it as-is for a mellow and savory experience. Vegetarian-Friendly: Made with vegetable broth and loaded with fresh veggies, it’s a great option for vegetarians or anyone craving a meatless meal. Easy to Make: Using simple ingredients, this soup comes together quickly and doesn’t require any advanced cooking skills. Herbaceous Aroma: The addition of fresh dill, thyme, and bay leaves creates a fragrant and inviting aroma that will fill your kitchen. Perfect for Leftovers: This soup tastes even better the next day, as the flavors meld together. Make a big batch and enjoy it throughout the week. Rich and Filling: The combination of potatoes, carrots, and celery ensures a hearty, satisfying dish that can stand alone as a meal. Crowd-Pleaser: Serve this at a gathering, and you’ll have guests asking for the recipe—it’s unique yet universally appealing. Great for Any Season: Whether you’re warming up in the winter or looking for a tangy dish to refresh your palate, this soup is versatile year-round. What You'll Love 1. Can I use chicken broth instead of vegetable broth? Yes, you can substitute chicken broth if you prefer. It will add a slightly richer flavor to the soup. 2. What kind of pickles work best for this recipe? Dill pickles are recommended for their tangy flavor, but you can experiment with other types, like half-sour pickles, for a milder taste. 3. Can I make this recipe dairy-free? Yes, replace the butter with a plant-based alternative, and use coconut cream or cashew cream instead of heavy cream. 4. Can I skip the mustard? If you’re not a fan of mustard, you can omit it. However, the Dijon and wholegrain mustard add depth to the soup’s flavor. 5. How do I store leftovers? Let the soup cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3 days or frozen for up to 2 months. 6. Can I adjust the tartness? Absolutely! Reduce the amount of pickle juice for a less tangy soup, or add more for an extra punch of flavor. 7. Can I make this soup spicy? Yes! Add Sriracha or hot sauce to the soup while cooking or drizzle it on top when serving for a spicy kick. 8. What can I serve with this soup? Crusty bread, garlic toast, or a simple green salad pair wonderfully with this tangy and creamy soup. 9. Can I make it gluten-free? Yes, use a gluten-free flour blend or cornstarch as a thickener instead of all-purpose flour. 10. Can I use dried dill instead of fresh? Fresh dill is ideal for the best flavor, but you can use 1 teaspoon of dried dill in place of each tablespoon of fresh dill. Frequently asked Questions Ingredints Explained Ingredients 3 Potatoes (Yukon Gold or Fingerling) 2-3 Medium Carrots (Sliced) 2-3 Celery Stalks (Sliced 1 Yellow Onion (chopped) 2 Garlic Cloves (finely chopped) 2 tablespoons Extra Virgin Olive Oil 2 tablespoons Unsalted Butter 4 tablespoons All-Purpose Flour 6 cups Vegetable Broth 1 cup Dill Pickles (finely chopped) 1 cup Pickle Juice 1/2 teaspoon Dijon Mustard 1/2 teaspoon Wholegrain Mustard 1 bunch Fresh Dill (Roughly chopped) 2 Bay Leaves 1 tablespoon Thyme 1/2 cup Heavy Cream (+ extra for drizzling) *Sriracha or Hot Sauce (Optional) NEWSLETTER SIGN-UP Preparation This soup requires quite a few ingredients, the ingredients list is longer than the cooking explanation, but it is so worth the prep time. Start by chopping your onion, garlic, potatoes, carrots, celery, and pickles. You want everything to be in nice bite sized pieces. l like to slice my carrots and celery, but if you prefer to chop them, that is fine too. I make my pickle pieces quite small, so that you can easily get a few pieces on a spoon with the rest of the veggies. Remove the dill frawns from the stem and roughly chop. Now that everything is prepped the soup will be easy to throw together. In a large pot start by heating up your olive oil and onions. Sauté until onions begin to become translucent. Add your garlic and continue to cook 1-2 minutes until fragrant. Add your carrots and celery and cook, stirring occasionally for another 3-4 minutes until the carrots and celery start to soften. Add in the butter and flour and mix until your veggies are coated in a light floury paste. Add the vegetable stock and potatoes. Cook until the potatoes are cooked through, approximately 15 minutes (test by sticking a fork into a potato piece. If it goes in easily, they are cooked). Next, add your pickles and stir. Cook for another 2-3 minutes . Add the chopped dill, thyme and bay leaves. Keep cooking and stirring occasionally 2-3 minutes . Add the two mustards, pickle juice and cream. Cook for an additional 5 minutes and flavor with salt and pepper to taste. To serve, you can drizzle a little more cream over top and a sprinkle of fresh dill. If you like it spicy you can also add some sriracha or a splash of your favorite hot sauce. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

A traditional Swiss Plum Tart, boasts a buttery pastry base filled with juicy, tart plums and a lightly sweetened egg custard. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Swiss Plum Tart ( Zwetschgenwahe ) Prep Time: 20 minutes Cook Time: 35-40 minutes Serves: 8-10 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe Got a basket of ripe plums? This Zwetschgenwähe —aka Swiss Plum Tart—is calling your name. It’s one of those timeless Swiss bakes that shows up on every family table come late summer. With its buttery crust, jammy fruit, and silky custard, it strikes that perfect balance between rustic and refined. Wahe (pronounced veh-ya ) is a classic in Swiss kitchens—sometimes sweet with fruit like in my Apple Wahe , and sometimes savory like the Leek and Gruyere Quiche I love to serve for brunch. But this plum version? It’s a personal favorite. The tartness of the plums cuts through the creamy custard just enough, making each bite feel light and vibrant. If you’re a fan of recipes that let fruit shine—like my Swiss Apple Pancakes —this one’s for you. Whether you serve it slightly warm with a dusting of powdered sugar or chilled with a spoonful of whipped cream, Zwetschgenwähe is simple, satisfying, and oh-so-Swiss. SKIP TO RECIPE CARD SKIP TO VIDEO 🥧 Buttery, Tender Crust – Bakes perfectly with the filling, no pre-baking required. 🍑 Juicy, Sweet-Tart Plums – A delicious balance of natural fruitiness and subtle tartness. 🥚 Light Custard Filling – Smooth and creamy, but not too rich or heavy. ✨ Not Overly Sweet – Just enough sweetness to highlight the plums without overpowering them. ☕ Great Anytime – Enjoy it as a light meal, afternoon snack, or after-dinner treat. 🍽 Effortless but Elegant – Simple ingredients, easy prep, and a beautiful result. What You'll Love Do I need to pre-bake the crust? No need! The tart bakes long enough for the crust to cook through without becoming soggy. What kind of plums should I use? Traditional Swiss Zwetschgen (Italian or Damson plums) are ideal since they hold their shape and have a nice sweet-tart balance. Other varieties work too, but they may release more juice. Do I need to peel the plums? Nope! The skins soften as they bake, adding flavor, color, and a slight tartness that balances the sweetness. Can I use frozen plums? Yes, just thaw and drain them well to avoid excess liquid in the tart. What’s the best way to arrange the plums? Cut them into halves or quarters and place them cut-side up in a circular pattern or rows. This keeps them from sinking too much into the filling. How do I know when the tart is done? The custard should be set but slightly jiggly in the center, and the plums should look soft and juicy. Can I make this tart dairy-free? Yes! Use a dairy-free milk alternative for the custard, like almond or oat milk. How long does Zwetschgenwähe keep? It’s best enjoyed fresh but can be stored in the fridge for up to 3 days. Reheat gently in the oven or enjoy it cold. Can I freeze it? It’s possible, but the texture of the custard may change slightly. For best results, freeze without the custard and add it fresh before baking. Is this tart traditionally eaten warm or cold? Either! Some prefer it warm, fresh from the oven, while others enjoy it chilled the next day.🥧 Buttery, Tender Crust – Bakes perfectly with the filling, no pre-baking required. 🍑 Juicy, Sweet-Tart Plums – A delicious balance of natural fruitiness and subtle tartness. 🥚 Light Custard Filling – Smooth and creamy, but not too rich or heavy. ✨ Not Overly Sweet – Just enough sweetness to highlight the plums without overpowering them. ☕ Great Anytime – Enjoy it as a light meal, afternoon snack, or after-dinner treat. 🍽 Effortless but Elegant – Simple ingredients, easy prep, and a beautiful result. Frequently asked Questions Ingredints Explained Ingredients Crust : 1 1/4 cup + 2 tablespoons All-Purpose Flour 1/2 cup Unsalted Butter 1/2 teaspoon Salt 1/4- 1/2 cup Cold Water Custard Filling : 1 cup Heavy Cream 2 Eggs 4 tablespoons Granulated Sugar + 2 tablespoons for sprinkling Pinch of Salt 1/2 cup Hazelnut Meal + 2 tablespoons for sprinkling Fruit Filling : Plums (halved or quartered) - 6-8 depending on size NEWSLETTER SIGN-UP Preparation Wahe is very straight forward to make and what I love about it is that, whether savory or sweet it is a really versatile dish. You can play around with your fruit or cheese toppings and it can be served warm or cold. Start by preparing your dough. This will have to be chilled for at least an hour so it is good to start with that. You can also make this dough ahead of time and freeze it, so that you always have some at the ready for when you need it. Just make sure to thaw it in the fridge overnight before you want to use it. In a large bowl sift together the flour and salt. Then crumble in the cold butter and work the mixture together with your fingers so that you get it to be a fluffy sand-like consistency. Then slowly add in the cold water a few tablespoons at a time. Keep kneading the dough until you have achieved a nice dense and smooth doughball. Wrap your dough in cling-film and place it in the fridge to cool for a minimum of 1 hour. Once your dough has chilled, using a rolling pin, roll out the dough on a nicely floured surface. You want to roll it thin enough so that it is about 3mm thick and covers the surface of your pie dish. Make sure to prepare your pie dish beforehand by greasing it with a little bit of butter and a dusting of flour. This will make it less prone to sticking and easier to remove the pie pieces when you are ready to serve. Drape the pie crust over the pie dish making sure the sides are well covered. Remove any excess dough that drapes over the edge. I find it easiest to roll my rolling pin along the edge to create a smooth cut. Using a fork, prick the bottom of the pie crust by stamping the fork prongs all over. Sprinkle with the 2 tablespoons hazelnut meal and 2 tablespoons granulated sugar. Next, halve or quarter your plums and place with the cut side up into the pie shell. Prepare your egg filling. In a large measuring bowl (or medium jug) mix together the cream, 2 eggs, 4 tablespoons of granulated sugar, pinch of salt and 1/2 cup of hazelnut meal. Mix well with a whisk. When everything is well blended, carefully pour the egg and cream mixture overtop the plums. Preheat oven to 425F . Bake the wahe for 35-40 minutes or until the egg custard has cooked and browned lightly. Let cool for a minimum of 1 hour before serving. As mentioned above, wahe can be served warm or cold. You can store the leftover wahe in the fridge for 3-4 days. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

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Braided with a golden crust this delicious butter bread is a Swiss Sunday favorite!| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Zopf (Swiss Braided Bread) Prep Time: 1 Hour Cook Time: 45 Minutes Serves: 8-10 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe Growing up in a Swiss household, weekends often began with the gentle sound of classical music drifting through the house and the warm, buttery scent of freshly baked Zopf . This braided bread—also known as Butterzopf —is a beloved staple across Switzerland, especially on Sundays or holiday mornings. With its glossy, golden crust and soft, pillowy interior, it’s perfect whether slathered in jam and honey or paired with cheese and sliced meats. Like Grittibänz (those charming bread people we shaped each year for St. Nicholas Day), Dreikönigskuchen (Three Kings Bread), or the simple comfort of Weggli (Swiss milk buns), Zopf captures everything I love about Swiss baking: humble ingredients, a bit of hands-on shaping, and the joy of sharing something warm with family and friends. This version leans savory—there’s no sugar in the dough—but you can easily sweeten it up to your taste. The most "challenging" part? That braid. To this day, I still get it wrong more often than not. But honestly? I never mind. The loaf always looks beautiful in its own way, and the flavor never disappoints. It’s a true taste of Switzerland—and one I hope you’ll fall in love with too. SKIP TO RECIPE CARD SKIP TO VIDEO Traditional Swiss Delight : Zopf is a staple of Swiss cuisine, perfect for breakfast, brunch, or even alongside hearty soups. Soft and Buttery Texture : The addition of butter and milk creates a tender crumb that's hard to resist. Beginner-Friendly Braiding : Learn the classic braiding technique with a step-by-step guide, making it easier than you think! Versatile Use : Enjoy it plain, with jam, or as the base for a decadent French toast. Homemade Elegance : Impress your family and friends with this beautifully braided loaf that’s as stunning as it is delicious. What You'll Love 1. Can I use instant yeast instead of active dry yeast? Yes, you can! Simply use the same amount, but you can skip the step of dissolving the yeast in warm milk as instant yeast can be mixed directly into the flour. 2. Can I make this dough ahead of time? Absolutely. After the first rise, you can refrigerate the dough overnight. Allow it to come to room temperature and rise slightly before braiding and baking. 3. What can I substitute for the egg in the dough or egg wash? For the dough, you can use a flaxseed egg (1 tablespoon ground flaxseed + 3 tablespoons water). For the egg wash, use a mixture of milk and a pinch of sugar for a shiny crust. 4. Why is my Zopf not rising properly? This could be due to old yeast, milk that was too hot (killing the yeast), or a cold kitchen. Make sure your yeast is fresh and that your milk is warm, not hot (about 100°F/38°C). 5. Can I add sweet or savory fillings to my Zopf? While traditional Zopf is unfilled, you can experiment! Try spreading Nutella, cinnamon sugar, or herbs and cheese before braiding for a twist on the classic. 6. How do I achieve a perfect golden crust? Make sure your oven is preheated properly, and don’t skip the egg wash. For an extra golden color, apply the egg wash twice – once before baking and again halfway through. 7. How should I store Zopf? Store it in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 2 months; just thaw and reheat before serving. 8. What makes Zopf different from challah? While both are braided breads, Zopf uses milk and butter, giving it a richer, softer texture, whereas challah is typically dairy-free. 9. Can I make this recipe without braiding? Of course! You can shape it into a simple loaf or divide it into rolls if braiding feels too complicated. 10. What should I serve with Zopf? It’s delicious with butter, honey, or fruit preserves. For a savory option, pair it with cheeses and smoked meats. Frequently asked Questions Ingredints Explained Ingredients Dough Ingredients 375 g all-purpose flour (3 cups) 10.5 g active dry yeast (3 ½ tsp) 300 ml warm milk (1 ¼ cups) 9 g salt (1 ¾ tsp) 60 g unsalted butter, softened (¼ cup) 1 large egg Egg Wash 1 large egg 45 ml water (3 tbsp) pinch of salt pinch of sugar NEWSLETTER SIGN-UP Preparation Step 1 In a large bowl, sift together flour and salt. Step 2 Warm the milk slightly either in a saucepan on the stove or in a microwaveable bowl. You want it warm to the touch, but not hot. Stir in yeast. Let this mixture sit for a few minutes to allow the yeast to start activating. Add in the egg and mix well. Step 3 Create a small well in the center of the flour mixture. Add in the softened butter and slowly pour in the warmed milk and egg mixture. This is where I go in with my hands right away. It is messy at first, but I like to hand knead my dough. If you prefer you can also use a stand mixer with the dough attachment. Knead or mix until combined. (If the dough still feels very sticky and is really clinging to your fingers, add a little bit more flour). When you have a nice ball of dough, cover with a kitchen towel and let sit for about an hour or until dough has doubled in size. Step 4 Once the dough has doubled, preheat oven to 380F . Split dough into two equal parts. (This is where the braiding fun begins). Lightly flour your work surface to prevent dough from sticking. By hand, roll each piece of dough into a long snake about 60-70cm long (2-2 1/2ft). Set one vertically and cross the other one over horizontally. Follow the steps below for braiding the 4 strands. (If you get mixed up, like I always do, don't worry, make whatever "braid" you can, tuck in the ends, et voila)! Step 5 Prepare egg wash by mixing together egg, water, salt and sugar. Transfer the Zopf to a lined baking sheet and brush with egg mixture. Bake for 45 mins or until crust is hard and golden. (You can also tap your middle finger against it, if it sounds hollow, you're good to go)! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

These cinnamon buns boast a tender, pillowy texture with layers of cinnamon-infused sweetness. Perfect for any brunch occassion.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Cinnamon Buns Prep Time: 15 minutes + rise time Cook Time: 25 minutes Serves: 10-12 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Let’s talk about Cinnamon Buns . Is there any pastry more beloved, more impossible to resist? I honestly don’t think so. With their soft, pillowy dough, swirls of sweet-spiced filling, and that creamy glaze melting over the top—these buns are pure comfort in pastry form. They’re not just a treat—they’re a warm hug on a plate, a taste of home, and an easy excuse to gather around the kitchen table. I bake them for every holiday brunch (yes, even Banana Cinnamon Buns have made an appearance), but this classic version will always have my heart. That center swirl? The one where the cinnamon sugar caramel pools at the bottom? Easily the best bite of the whole pan. I used to make mine with regular baker’s yeast, but since diving into the world of sourdough, I’m finding every excuse to use my discard. After all that effort feeding and caring for it, there’s no way I’m letting it go to waste. Just like in my Maple Brioche , sourdough discard adds that perfect tender texture and a subtle tang that makes the dough extra special. And if you’ve made my Chocolate Rolls , you already know—sweet, swirled, and a little indulgent is my kind of baking. So let’s get to it! These cinnamon buns are the kind of recipe that’s easy to love, even easier to eat, and totally worth the (very minimal) effort. SKIP TO RECIPE CARD SKIP TO VIDEO Soft, pillowy texture – Thanks to the extra milk and the cream poured before baking, every bite stays tender. Gooey caramel bottom – The butter, brown sugar, and cinnamon base creates a sticky, sweet layer under each roll. Two baking options – Make them with sourdough discard for a slight tang or instant yeast for a quicker rise. Bakery-style frosting choices – Classic icing for a lighter topping, or rich cream cheese frosting for indulgence. Perfect make-ahead recipe – Shape the rolls the night before, let them rise in the fridge, and bake fresh in the morning. What You'll Love What is sourdough discard? Sourdough discard is the portion of sourdough starter removed during feeding. Instead of discarding it, you can use it in recipes like these cinnamon buns for extra flavor and a touch of tang. Can I use regular yeast instead of sourdough discard in this recipe? Yes, you can substitute sourdough discard with regular yeast. Use 2 1/4 teaspoons (one packet) of active dry yeast. To activate the yeast, warm the milk to around 110°F (43°C) and mix it with the yeast and a teaspoon of sugar. Let it sit for 5-10 minutes until foamy. You may also need to add an extra 1/4 cup of milk to account for the liquid in the sourdough discard. Can I make these cinnamon buns overnight? Absolutely! Prepare the buns the night before, let them rise in the refrigerator overnight, and bake fresh in the morning for a warm, ready-to-enjoy treat. Do I need an active sourdough starter for this recipe? No, this recipe uses sourdough discard, which does not need to be recently fed or active. It adds flavor but doesn’t act as the main leavening agent. Why pour cream over cinnamon rolls before baking? This bakery trick soaks into the dough as it bakes, creating an ultra-soft crumb and extra gooey filling. It’s especially great if you like the centers to be melt-in-your-mouth soft. Can I freeze sourdough discard cinnamon buns? Yes, you can freeze them! Freeze the buns unbaked, then thaw and bake fresh. Alternatively, bake them, let them cool, and freeze individually for quick reheat-and-eat treats. How should I store leftover cinnamon buns? Store them in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Briefly warm them in the oven to refresh the texture. Frequently asked Questions Ingredints Explained Ingredients Dough 1 cup (240 g) sourdough discard or 2 ¼ tsp (7 g) instant yeast 1 cup (240 ml) milk, lukewarm ¼ cup (57 g) unsalted butter, melted ¼ cup (50 g) granulated sugar 1 tsp (5 ml) vanilla extract 3 ½ cups (420 g) all-purpose flour 1 tsp (4 g) baking powder ½ tsp (3 g) baking soda ½ tsp (3 g) salt Note: If using instant yeast, bloom yeast in warm milk with a pinch of sugar for 5–10 minutes before mixing. Filling ½ cup (113 g) unsalted butter, softened 1 cup (200 g) brown sugar 2 tbsp (14 g) ground cinnamon Gooey Bottom Layer (Baking Dish) ¼ cup (57 g) unsalted butter, melted ½ cup (100 g) brown sugar 1 tbsp (7 g) ground cinnamon Cream Pour (Before Baking) ½ cup (120 ml) heavy cream, warmed Icing Option 1 cup (120 g) powdered sugar 2 tbsp (30 ml) milk ½ tsp (2.5 ml) vanilla extract Cream Cheese Frosting Option 4 oz (113 g) cream cheese, softened ¼ cup (57 g) unsalted butter, softened 1 cup (120 g) powdered sugar 1 tsp (5 ml) vanilla extract 1–2 tbsp (15–30 ml) milk or cream (to loosen, as needed) NEWSLETTER SIGN-UP Preparation 1. Bloom the yeast (skip if using sourdough discard) Warm the milk to about 38°C / 100°F — it should feel warm but not hot to the touch. In a small bowl, mix the milk with 1 tsp (4 g) of the sugar from the recipe. Sprinkle the instant yeast over the surface. Let it sit for 5–10 minutes without stirring. When the mixture is foamy and bubbly, it’s ready to use. If nothing happens, your yeast may be expired and should be replaced. 2. Make the dough In a large mixing bowl, combine: For yeast version: bloomed yeast mixture, melted butter, remaining sugar, and vanilla. For sourdough version: milk, sourdough discard, melted butter, sugar, and vanilla. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a shaggy dough forms. Knead by hand for 8–10 minutes or with a stand mixer fitted with a dough hook for 5–6 minutes, until the dough is smooth and slightly tacky (not sticky). Place the dough in a lightly oiled bowl, cover, and let rise: Yeast: 1–1.5 hours in a warm spot until doubled in size. Sourdough: 4–6 hours at room temperature or overnight in the fridge for a slower rise. 3. Prepare the gooey base Grease a 9×13 in (23×33 cm) baking dish. Pour the melted butter into the bottom of the dish. Sprinkle evenly with the brown sugar and cinnamon for the gooey base. 4. Make the filling In a small bowl, mix the softened butter, brown sugar, and cinnamon until it forms a spreadable paste. 5. Shape the rolls Turn the risen dough out onto a lightly floured surface. Roll into a rectangle about 12×16 in (30×40 cm), with the long side facing you. Spread the filling evenly over the dough, right to the edges. Starting from the long side, roll the dough tightly into a log. Trim the ends if uneven, then slice into 12 even pieces. Arrange the rolls cut-side up on top of the gooey base in the prepared dish. Tip: use some thread or dental floss to cut your swirls. This will prevent you from squishing down the dough and will give you nice straight cuts through. Just make sure that if you are using floss that it is not flavored as this may leave a trace on your buns. 6. Second rise Cover loosely with plastic wrap or a clean towel. Let rise until puffy: Yeast: 30–45 minutes in a warm place. Sourdough: 1–2 hours at room temperature. 7. Add cream & bake Preheat oven to 350°F (175°C) . Just before baking, warm the heavy cream slightly (so it’s not fridge-cold) and pour evenly over the rolls. Bake for 25–30 minutes , until golden on top but still soft in the center. 8. Frost & serve For icing: whisk powdered sugar, milk, and vanilla until smooth. For cream cheese frosting: beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and enough milk or cream to reach desired consistency. Spread over warm rolls so it melts slightly into the cracks. Serve warm for maximum gooeyness. Storage & Reheating Tips Room Temperature: Store in an airtight container for up to 2 days. If frosted with cream cheese, refrigerate after 1 day. Refrigerator: Store covered for up to 4 days. Warm before serving for best texture. Freezer: Freeze baked rolls tightly wrapped for up to 2 months. Thaw at room temperature or in the fridge overnight. Reheating: Warm in the microwave for 15–20 seconds per roll, or cover with foil and reheat in a 300°F (150°C) oven for 8–10 minutes until warmed through. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

With a deliciously creamy and light texture, this panna cotta with it's tart raspberry coulis is a definite crowd pleaser.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Raspberry Coulis Panna Cotta Prep Time: 15 minutes Cook Time: 15 minutes + 4 hr chill time Serves: 4-6 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe There’s something so special about a dessert that feels indulgent yet is beautifully simple to make—and this Blackberry Panna Cotta with Raspberry Coulis has quickly become one of my personal favorites. The creamy panna cotta has a rich, velvety texture that contrasts so nicely with the bright, tart raspberry coulis. It’s the kind of flavor balance that feels fresh and satisfying with every spoonful. If you enjoy lighter, more delicate flavors, my Blood Orange Panna Cotta offers a more subtle take on this classic dessert, with gentle citrus notes that linger softly on the palate. And for those who love raspberries in any form, I’ve also shared my Raspberry Chocolate Truffle Tart —decadent, fudgy, and completely irresistible—as well as my Raspberry Lemon Sugar Cookies , which lean into that cheerful, tangy-sweet side of berry season. Whether you’re making this for a quiet moment at home or a small gathering, this panna cotta adds a little elegance without the effort. I hope it brings a touch of joy and calm to your kitchen too. SKIP TO RECIPE CARD SKIP TO VIDEO Simple Ingredients: This recipe uses pantry staples like blackberries, heavy cream, and gelatin powder, making it easy to recreate. Elegant Presentation: The deep purple hue of the blackberry panna cotta topped with vibrant raspberry coulis adds a sophisticated touch to your dessert table. Make Ahead: Panna cotta can be made ahead of time, making it an ideal dessert for gatherings or when you need to save time. Perfect for Any Occasion: Whether it’s a holiday dinner or an intimate gathering, this dessert brings a touch of elegance to any event. What You'll Love 1. What is Panna Cotta? Panna cotta , meaning "cooked cream" in Italian, is a traditional dessert made from heavy cream, sugar, and gelatin. It’s known for its smooth, silky texture that melts in your mouth, and it’s incredibly versatile as it can be flavored with various fruits, spices, or even coffee. 2. Can I make panna cotta without gelatin? Yes, you can use agar-agar as a vegetarian substitute for gelatin. However, it sets more firmly, so use about half the amount called for in the recipe to keep the texture smooth and creamy. 3. How do I make raspberry coulis for panna cotta? Raspberry coulis is made by blending fresh or frozen raspberries with a bit of sugar and then straining out the seeds for a smooth sauce. Adding a touch of lemon juice enhances the flavor and adds brightness. 4. Can I use frozen berries for the coulis? Yes, frozen raspberries work well for the coulis. Just thaw them slightly before blending, and follow the same steps as with fresh raspberries. 5. How far in advance can I make panna cotta? Panna cotta can be made up to 2-3 days in advance, making it an ideal dessert for entertaining. Prepare it in individual servings, cover with plastic wrap, and refrigerate until ready to serve. 6. How do I achieve a smooth panna cotta texture? To ensure a silky texture, heat the cream mixture gently and avoid letting it boil. Stir in the gelatin until fully dissolved, and strain the mixture before pouring it into molds. 7. What’s the best way to unmold panna cotta? To unmold panna cotta, dip the mold briefly in warm water, then gently loosen the edges with a thin knife before inverting onto a plate. This will help release it smoothly. 8. Can I substitute blackberries with other fruits in the panna cotta? Yes, you can use other berries like blueberries or strawberries for a similar flavor. Just adjust the sugar in the coulis based on the sweetness of the fruit. 9. What’s the best way to garnish panna cotta? Fresh berries, a mint sprig, or a dusting of powdered sugar can add a nice visual touch. A drizzle of coulis over the panna cotta or pooling it on the plate also adds a beautiful contrast. 10. Is panna cotta gluten-free? Yes, panna cotta is naturally gluten-free, making it an excellent dessert option for those with gluten sensitivities. Frequently asked Questions Ingredints Explained Ingredients For the Panna Cotta: 1 cup blackberries 1/4 cup granulated sugar (adjust to taste) 1 teaspoon vanilla extract 1 tablespoon water 2 cups heavy cream 1/2 cup whole milk 1/4 cup granulated sugar 2 teaspoons gelatin powder Fresh blackberries for garnish (optional) For the Raspberry Coulis 1 cup fresh or frozen raspberries 1/4 cup granulated sugar 1 tablespoon lemon juice NEWSLETTER SIGN-UP Preparation Indulge in the elegance of a Blackberry Panna Cotta , a creamy Italian dessert that is both luxurious and simple to make. The velvety panna cotta pairs perfectly with a tangy raspberry coulis, offering a delightful balance of rich and fresh flavors. Whether you’re hosting a dinner party or craving a beautiful yet fuss-free dessert, this blackberry panna cotta is sure to impress. Key Ingredients: Blackberries: Fresh blackberries provide a deep, rich flavor and color that makes this panna cotta extra special. Heavy Cream & Whole Milk: These create the creamy base for the dessert. Gelatin Powder: Essential for setting the panna cotta, giving it that perfect jiggle without being too firm. Raspberry Coulis: A quick sauce made with raspberries, sugar, and a hint of lemon juice that complements the creaminess with a fresh, tart note. Pro Tips for Perfect Panna Cotta: Dissolve Gelatin Properly: Make sure your gelatin is fully dissolved before mixing it with the cream to avoid any grainy texture. Strain the Mixture: Straining the blackberry puree ensures a smooth texture for the panna cotta. Use Silicone Molds: If you want to unmold your panna cotta, silicone molds make the process much easier. Let's get started! Make the Panna Cotta: Combine the blackberries, 1/4cup sugar, vanilla extract, and water in a saucepan. Cook over medium heat until the blackberries softenand release their juices, about 5-7 minutes. Mash the berries slightly with a fork or spoon. In a separate saucepan, heat the heavy cream, milk, and 1/4 cup sugar over medium heat. Stir until the sugar dissolves and the mixture is warm, but not boiling. Sprinkle the gelatin powder over 1/4 cup cold water in a small bowl. Let it sit for 5 minutes to bloom. Add the bloomed gelatin to the warm cream mixture, stirring until completely dissolved. Remove the blackberry mixture from heat and strain through a fine mesh sieve to remove seeds. Press down to extract as much liquid as possible. Combine the strained blackberry mixture with the warm cream mixture, stirring until well incorporated. Pour the mixture into serving glasses or molds. Refrigerate for at least 4 hours, or until set. Make the Raspberry Coulis: In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly, about 5-7 minutes. Remove from heat and strain through a fine mesh sieve to remove seeds. Press down to extract as much liquid as possible. Let the coulis cool to room temperature, then refrigerate until ready to serve. Serve: To serve, spoon some raspberry coulis over each chilled panna cotta. Garnish with fresh blackberries, if desired and enjoy! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Experience a heavenly combination of juicy plums, warm spices, and a buttery crumble topping in this comforting and irresistible dessert.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Plum Crumble Prep Time: 15 minutes Cook Time: 35-40 minutes Serves: 6-8 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Some fruits just beg to be baked, and plums are definitely high on that list. Their sweet-tart personality turns downright magical in the oven—especially when tucked under a golden, buttery crumble. I’ve made my share of plum desserts over the years—my Plum Tart is a favorite when I want something more refined, and my Swiss Cherry Bake brings back all those cozy, family-style moments. But this crumble? This one’s pure, unfussy comfort. It came together on a whim, like many of my favorites do. A bowl of plums ripening a little too fast on the counter, a craving for something warm and sweet, and just enough butter and flour on hand to make something good happen. And if you loved the summery indulgence of my Cheesecake-Stuffed Peaches , I think this one will hit the same sweet spot—juicy fruit, creamy warmth, and just the right amount of crunch. This plum crumble is simple to make, smells amazing while it bakes, and is one of those desserts that feels like a hug. Serve it warm with ice cream, yogurt, or just a spoon. No need to be fancy—just delicious. SKIP TO RECIPE CARD SKIP TO VIDEO A Cozy Classic with a Twist: Think of this as the laid-back cousin of your favorite fruit tart—easy to make, hard to resist. Plum-Perfect Texture: Juicy, jammy fruit topped with a golden, buttery crumble that’s both soft and crisp in all the right places. No Fancy Tools Needed: Just a bowl, a spoon, and a baking dish—this recipe is wonderfully low-maintenance. Make-Ahead Friendly: You can prep it earlier in the day and bake it off before serving (or reheat leftovers for a sweet breakfast—no judgment). Customizable: Not a plum-only household? Swap in other stone fruits or berries depending on what’s in season. What You'll Love Can I use other fruits instead of plums? Absolutely! Apricots, nectarines, cherries, or even a mix of berries work beautifully here. Just aim for about the same volume. Do I need to peel the plums? Nope! The skins soften as they bake and add both color and flavor. Plus, skipping that step makes this even easier. Can I make it gluten-free? Yes! Simply swap the all-purpose flour in the crumble topping for a good 1:1 gluten-free baking flour, or even almond flour for a slightly nutty twist. What’s the best way to serve this? Warm from the oven is always a win. Add a scoop of vanilla ice cream, Greek yogurt, or whipped cream to take it over the top. Can I prep this ahead? Definitely. Assemble it earlier in the day and keep it covered in the fridge until you're ready to bake. Or bake it, let it cool, and reheat gently before serving. How long will leftovers keep? Store any leftover crumble in the fridge for up to 3 days. Reheat in the oven or microwave before serving for that just-baked feel. Frequently asked Questions Ingredints Explained Ingredients For the Crumble Dough: 240g (2 cups) all-purpose flour 100g (½ cup) granulated sugar 2g (½ tsp) baking powder 1g (¼ tsp) salt 115g (½ cup) unsalted butter, cold and cubed 1 large egg, beaten 5ml (1 tsp) vanilla extract For the Filling: 450g plums (about 4–5 medium), pitted and sliced 50g (¼ cup) brown sugar 2g (1 tsp) ground cinnamon 20g (¼ cup) sliced almonds (optional) NEWSLETTER SIGN-UP Preparation Preheat your oven to 350°F . Grease a square baking pan and set it aside. In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt. Add the cold cubed butter to the dry ingredients. Use your fingertips or a pastry cutter to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. In a small bowl, whisk together the beaten egg and vanilla extract. Pour the egg mixture into the flour mixture and stir until the dough comes together. Press two-thirds of the dough into the bottom of the prepared baking pan, making sure to create an even layer. In a separate bowl, combine the sliced plums, brown sugar, and ground cinnamon. Toss until the plums are well coated. Spread the plum mixture evenly over the dough in the baking pan. Crumble the remaining dough over the plum layer. If desired, sprinkle the sliced almonds on top. Place the baking pan in the preheated oven and bake for 35-40 minutes or until the top is golden brown and the plums are tender. Once baked, remove the plum crumble from the oven and let it cool in the pan for about 15-30 minutes (depending on what temperature you prefer to eat it at). Once cooled, cut into squares and serve. This plum crumble can be enjoyed on its own or paired with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. Enjoy your homemade plum crumble! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Delicious small irregularly shaped pasta from Switzerland. Perfect to pair with the sauce and flavoring of your choosing.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Spaetzli Prep Time: 10 minutes Cook Time: 3 minutes Serves: 4-6 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Spaetzli is one of those dishes that instantly takes me back to my childhood kitchen—simple, comforting, and deeply nostalgic. Much like Swiss Alpine Macaroni or Swiss Pancake Soup ( Flädli Suppe ) , it’s one of those humble meals made from pantry staples that somehow feels like a warm hug in a bowl. Whether served plain with a bit of butter or piled high with sauce, these tender little noodles never disappoint. Traditionally made in Switzerland and parts of Germany, Spaetzli —which comes from Spatz , meaning “little sparrow” in German—is named for their small, irregular shape. They’ve been a staple for centuries for good reason: easy to make, satisfying to eat, and endlessly versatile. Growing up, I’d often see them served alongside Zürcher Geschnetzeltes —that creamy veal and mushroom dish so loved in Swiss kitchens—or simply tossed with cheese and caramelized onions for an Alpine-style mac-and-cheese. At home, my mom used nothing more than a cutting board and knife to make hers—scraping each bit of dough into boiling water with steady hands while I watched in awe. These days, I use a proper Spaetzli colander (worth every penny!), but that sense of home and tradition still lingers every time I make them. My go-to serving style is with a creamy mushroom sauce, but they’re just as delicious with roasted meats, pan-seared salmon, or spooned straight from the pot with melted butter and herbs. However you serve them, Spaetzli will always deliver comfort, flavor, and a touch of Swiss soul. SKIP TO RECIPE CARD SKIP TO VIDEO Authentic Comfort Food: This recipe brings the cozy, traditional flavors of Switzerland or Germany to your table, perfect for weeknight dinners or special occasions. Quick and Simple: With just a handful of ingredients and a straightforward method, you can enjoy homemade pasta in no time. Customizable: Add herbs, spices, or even cheese to the dough for a personalized twist. Versatile: Spaetzli can be served as a side dish, a main course, or even pan-fried for a crispy texture the next day. Make-Ahead Friendly: Perfect for meal prep, you can store or freeze spaetzli for a quick and delicious addition to any meal. Crowd-Pleaser: Its buttery, tender bites are loved by both kids and adults, making it a hit at any gathering. What You'll Love 1. Can I use a different type of flour for this recipe? Yes, you can use whole wheat flour or a gluten-free flour blend if you prefer, though the texture may be slightly different. Experiment to find the balance you like! 2. Do I need a spaetzli maker to make this recipe? No, you don’t need a spaetzli maker. You can use a colander or a slotted spoon to press the dough into boiling water, though a spaetzli maker makes the process quicker and easier. 3. Can I make spaetzli ahead of time? Absolutely! Cook the spaetzli and let them cool completely. Store them in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet with butter or oil before serving. 4. Can I freeze spaetzli? Yes, spaetzli freezes well. Spread the cooked spaetzli on a baking sheet to freeze individually, then transfer to a freezer bag. They’ll keep for up to 3 months. Reheat them from frozen in a skillet or boiling water. 5. What can I serve with spaetzli? Spaetzli pairs wonderfully with dishes like Zürcher Geschnetzeltes, creamy mushroom sauce, stews, or even a simple butter and herb mixture. 6. Can I make this dairy-free? Yes, substitute the milk with a non-dairy alternative like almond milk or oat milk. Use vegetable oil instead of butter for cooking. 7. What does the nutmeg add to the recipe? Nutmeg adds a warm, subtle depth of flavor. It’s optional but highly recommended for an authentic taste. 8. Can I make spaetzli without eggs? Eggs are key to the traditional texture, but you can try an egg substitute or aquafaba if needed. The consistency will vary. Frequently asked Questions Ingredints Explained Ingredients Spaetzli: 2 cups all-purpose flour 3 large eggs 1/2 cup milk 1/2 teaspoon salt 1/4 teaspoon freshly ground nutmeg (optional) Cooking and serving: 1-2 tablespoons butter or vegetable oil for cooking Salt and pepper, to taste Freshly chopped parsley for garnish (optional) NEWSLETTER SIGN-UP Preparation In a large mixing bowl, combine the flour, salt, and nutmeg. Make a well in the center of the flour mixture. In a separate bowl, whisk together the eggs and milk. Gradually pour the egg mixture into the well in the flour. Using a wooden spoon or a spatula, slowly incorporate the wet and dry ingredients, stirring until you have a smooth, thick batter. The batter should be thicker than pancake batter but thinner than dough. If it's too thick, you can add a little more milk. Let the batter rest for about 20-30 minutes. This allows the flour to fully hydrate and helps achieve the right spaetzli texture. While the batter is resting, bring a large pot of salted water to a boil. Once the water is boiling, reduce the heat to a gentle simmer. Pour your batter onto spaetzli maker , a colander with large holes, or a slotted spoon, using a dough scraper or spatula, carefully push the batter through the holes so that small portions of the batter drop into the simmering water. You can also use a knife to scrape small pieces of dough directly into the water off of a cutting board if you don't have the above mentioned tools. The spaetzli will cook quickly and rise to the surface when they are ready, which usually takes about 2-3 minutes. Use a slotted spoon to remove the cooked spaetzli from the water and transfer them to a colander to drain. Repeat this process with the remaining batter. In a large skillet, heat the butter or vegetable oil over medium heat. Once the butter is melted and begins to sizzle, add the cooked spaetzli to the skillet. Sauté the spaetzli for a few minutes, stirring occasionally, until they start to turn golden brown. Season the spaetzli with salt and pepper to taste. Garnish with freshly chopped parsley if desired. Serve the spaetzli hot as a side dish alongside your favorite main course or with a sauce of your choice. They pair well with gravy, cheese sauce, or a simple butter and herb sauce. Below find the items I used for this recipe. Please note, that as an amazon affiliate, I can earn commission from qualified purchases made through my links. 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Christine Loertscher runs Poetic Road, a food photography studio offering recipe development, brand visuals, and content creation for cookbooks, blogs, and social media. FOOD PHOTOGRAPHER & CONTENT CREATOR Montreal, Eastern Townships, and beyond. chris@poeticroad.com