Delicious cinnamon and almond cookies with a sweet lemon glaze.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Cinnamon Stars (Zimtsterne) Prep Time: 30 minutes Cook Time: 5 minutes Serves: 80 Cookies Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe If Christmas had a scent, it would be the smell of Zimtsterne baking in the oven — those spiced Swiss Cinnamon Stars that make the whole kitchen smell like pure holiday magic. They’re a holiday must in Switzerland, right alongside Mailänderli and Brunsli , and everyone seems to have their own version- a little more almond here, a touch of hazelnut there, maybe even a splash of kirsch if Grandma’s recipe called for it. These chewy, nutty, snow-glazed stars are the kind of cookie that feels both nostalgic and comforting -like the Cinnamon-Orange Swirl Cookies I make every fall, or those Nussmakronen that never last more than a day in our house. There’s just something about cinnamon that feels like a hug in cookie form (and if you’re as obsessed as I am, you’ll love my Cinnamon Layered Scones too). So if you’re looking for a cookie that truly captures the essence of Christmas - one that’s a little rustic, a little refined, and completely irresistible-Zimtsterne are it. SKIP TO RECIPE CARD SKIP TO VIDEO Classic Festive Flavor : The warm cinnamon and almond combination brings a comforting, holiday feel to each bite, making these cookies perfect for cozy gatherings. Naturally Gluten-Free : Made with almond flour instead of wheat, these cookies are gluten-free, so they’re great for anyone avoiding gluten. Soft and Chewy Texture : Zimtsterne have a unique, soft texture with a slightly chewy bite, and the sweet, tangy glaze adds just the right amount of contrast. Easy to Customize : You can play with the spices by adding a hint of nutmeg or a dash of ginger for extra warmth, or even swap almond flour with ground hazelnuts for a different nutty flavor. Kid-Friendly Decorating : The glossy glaze makes these fun for decorating. Kids and adults alike will love painting the stars with the glaze for a festive touch. Make-Ahead Friendly : The dough can be prepared in advance, making it a convenient choice for holiday prep or gifting. What You'll Love Q: Can I substitute almond flour with another type of flour? A: Traditional Zimtsterne uses almond flour, which provides the signature nutty flavor. If you need a substitute, finely ground hazelnuts can work, but it may alter the flavor. Q: My dough is too sticky—what should I do? A: If your dough is sticky, try chilling it for 30 minutes to firm it up. Alternatively, lightly dust your surface with a bit of powdered sugar when rolling it out. Q: Why do I need to use egg whites instead of whole eggs? A: Egg whites help bind the dough while keeping the cookies light and chewy. Whole eggs would make the dough too dense. Q: Can I make the dough in advance? A: Yes! You can make the dough a day ahead. Wrap it tightly in plastic wrap and refrigerate. Just bring it back to room temperature before rolling out. Q: What’s the purpose of the lemon juice in the dough and glaze? A: Lemon juice adds a subtle acidity that enhances the flavor and helps balance the sweetness of the cookies and glaze. Q: Can I make a thicker or thinner glaze? A: Absolutely! If you prefer a thicker glaze, add powdered sugar until you reach your desired consistency. For a thinner glaze, add a little water, one teaspoon at a time. Frequently asked Questions Ingredints Explained Ingredients Dough : 500g almond flour (ground almonds) 400g powdered sugar 2 Tablespoons cinnamon 3 egg whites 3/4 Tablespoon lemon juice Glaze : 200g powdered sugar 2 Tablespoons lemon juice 1-2 Teaspoons water NEWSLETTER SIGN-UP Preparation Step-by-Step instructions on how to make Cinnamon Stars In a large bowl mix together the almond flour, powdered sugar and cinnamon. In a secondary bowl, softly beat egg whites together. Add the softly beaten egg whites to the almond mixture with the lemon juice. Combine until you have formed the dough. As those who follow my recipes know, when working with dough, I like to get in there with my hands. I feel I have more control and can get a sense of where the dough is going. This particular dough may seem slightly crumbly when you first start mixing it together, just from the nature of the almond flour. But not to worry, keep kneading and it will all come together nicely. Once you have the dough formed it is time to roll it out. In order for the dough not to stick to the work surface or rolling pin, lightly dust both with some powdered sugar. Roll out the dough so that it is approximately 5mm thick. (I usually work the dough in small batches, taking about a third of the dough at a time. I find it easier and more controlled to do it in this way). Once your dough is evenly rolled out, stamp out your stars with your cookie cutter. You'll see that while you roll out your dough, it may still seem a bit more crumbly than your traditional cookie dough, but trust the process, even if there are little cracks throughout the dough, if you keep working it with your hands, you'll get it to stick together. Preheat your oven to 400F . Place all your little stars on a lined baking sheet. (They can be nestled closely together as they will not grow during the baking process). Bake for 5-7 minutes or until bottoms are lightly golden in color. Let cookies cool completely before adding the glaze. Making the glaze: Add confectioners sugar, lemon juice and water to a small bowl. Mix together until you have a smooth runny texture. If you prefer a thicker glaze, add in more confectioner sugar. If you like it runnier, add in some more lemon juice or water. Just make sure to add a little at a time, for it does not take a lot to get it to be more liquidy. Using a pastry brush, paint the tops of each star with a thin layer of lemony glaze. Let the glaze dry before serving or storing them in an airtight container. For best taste and texture, consume within 5 days of making them. If you like these, you'll also enjoy these other classic Swiss treats: Spitzbuebe Nussmakronen Chocolate Rings Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Indulge in this moist and decadent Chocolate Cherry Bundt Cake, featuring a delightful tart cherry filling.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Cherry Chocolate Bundt Cake Prep Time: 25 minutes Cook Time: 40-50 minutes Serves: 8-10 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe If you’ve ever fallen for the deep cherry-chocolate layers of a classic Black Forest Cake , you’re going to love this cozy, bundt-style twist. My Chocolate Cherry Bundt Cake brings together rich cocoa, juicy cherries, and a hint of almond in every forkful. It’s the kind of dessert that looks impressive but feels deeply comforting—like a blend between the festive flair of my Cranberry Pecan Turnover Cake and the chocolatey elegance of my Cacao-Spiced Bundt Cake . What makes this cake shine (besides the glossy ganache drizzle) is the unexpected balance: sweet, tart, fudgy, and just the right amount of indulgent. And if you’re someone who thinks cherries and chocolate are a match made in dessert heaven, you’re in for a treat. Whether you're baking for a holiday table, a special birthday, or just a Tuesday that needs some magic, this bundt cake delivers big on flavor with minimal fuss. SKIP TO RECIPE CARD SKIP TO VIDEO Chocolate Lover’s Dream – Rich, deep cocoa flavor in a moist, tender crumb that satisfies every craving. Juicy Cherry Center – A sweet-tart cherry filling adds bursts of fruitiness to every slice. Elevated with Almond – A splash of almond extract adds a warm, nostalgic note that pairs perfectly with both chocolate and cherries. No Fuss, Big Reward – It looks like a showstopper, but it’s a breeze to bake and comes together without fancy equipment. Year-Round Favorite – Use fresh, frozen, or jarred cherries, making this beauty doable any time of year. Ganache Drizzle – That glossy chocolate finish makes it feel extra luxurious—because we all deserve a little drama on our dessert plate. What You'll Love Can I use frozen or canned cherries instead of fresh? Absolutely! Frozen cherries work beautifully—just thaw and drain them first. If using canned, look for unsweetened or lightly sweetened, and skip the syrup. You can even reserve a bit of the cherry liquid to use in the ganache for extra flavor. Can I make this cake in advance? Yes! This bundt cake keeps wonderfully. You can make it a day ahead and store it covered at room temperature. The flavors even deepen overnight. Do I have to use almond extract? Almond extract gives this cake that nostalgic, Black Forest-like flavor, but if you’re not a fan, you can swap it for vanilla or even a splash of cherry brandy for something more grown-up. How should I store leftovers? Wrap the cake tightly or store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze individual slices for up to 2 months. Can I skip the ganache? Of course—but we highly recommend it! The ganache adds moisture and a gorgeous finish. If you’d rather skip it, dust the cake with powdered sugar for a simpler touch. Frequently asked Questions Ingredints Explained Ingredients For the Cake: 190g (1½ cups) all-purpose flour 400g (2 cups) granulated sugar 6g (1½ tsp) baking soda 5g (1 tsp) salt 227g (1 cup) unsalted butter, melted – plus extra for greasing the pan 180ml (¾ cup) hot water 100g (1 cup) cocoa powder – plus extra for dusting the pan 240g (1 cup) sour cream 3 large eggs 1 tbsp almond extract For the Cherry Filling: 4 cups pitted cherries (fresh or frozen) 45ml (3 tbsp) water 25g (2 tbsp) granulated sugar 1 tbsp almond extract For the Chocolate Ganache: 85g (3 oz) unsweetened dark chocolate, chopped 120ml (½ cup) heavy cream 15g (2 tbsp) powdered sugar 1 tsp almond extract Reserved cherry juice from the filling NEWSLETTER SIGN-UP Preparation This bundt is amazing! You will not believe how moist it is. I got a tip once from a baker friend of mine that told me to add some hot water to the batter to help make it lighter in texture. I ended up researching the validity of her suggestion and I discovered that infact hot water does improve the texture of the cake. I can definitely attribute the fluffy moistness of this cake to her and the tip she gave me years ago. What I found was that hot water is often used in cake batters for a few reasons. Firstly, it helps to dissolve and fully incorporate ingredients like cocoa powder or chocolate, resulting in a smoother texture and enhanced chocolate flavor. Additionally, hot water can help activate the leavening agents in the batter, such as baking powder or baking soda, promoting a lighter and more tender cake. The hot water also contributes to the overall moisture of the cake, keeping it soft and preventing it from drying out during the baking process. I like to begin the process of making this cake by preparing the cherry filling, so that once the batter is ready, the assembly will be easy-peasy. You can either buy pitted cherries (which of course is easier and will save you a step). But you can also use fresh cherries (as I did) and have fun pitting them yourself. I find the easiest way to do this is by getting a bottle with a neck that is slightly smaller than your cherries and using a chopstick (or other similar poking tool) to poke out the cherry pit into the glass bottle. Once you have pitted all of your cherries, add them to a small saucepan with the sugar and water. Cook until the cherries have softened and released their juices (5-8 minutes). Remove from the heat and stir in the almond extract. Let this mixture cool as you prepare the cake batter. Begin by sifting together the flour, sugar, baking soda and salt in a large mixing bowl. In a separate bowl, melt your butter in the microwave. To it, add the hot water and sift in the cocoa powder. Mix until everything is well incorporated and you are left with a smooth chocolate batter. In a third mixing bowl mix together the eggs, sour cream and almond extract. Mix until smooth. Add the egg mixture to the chocolate mixture and use a whisk to make sure that everything is well incorporated. Once you have achieved a smooth consistency, use a rubber spatula to fold in the dry ingredients. Keep folding until all of the dry ingredients are thoroughly blended into the chocolate mixture. Preheat the oven to 350F . Prepare your bundt cake pan by using a pastry brush to brush the sides with a small amount of melted butter. Make sure to brush into the small spaces to ensure that the cake will come out smoothly. Next, dust the buttered cake mold with a thin layer of the extra cocoa powder. You have now given the pan a nice chocolaty non-stick layer. Pour half of the batter into the cake mold. Now scoop out the cherries from your cherry syrup mixture, keeping the juices to use for the ganache. Add a layer of cherries on top of the first layer of cake batter. Once all the cherries have been added top with the remaining chocolate batter. I like to place the cherries ontop of the first layer so that they do not touch the sides of the bundt pan. This will keep the nestled in between the chocolate layers and keep the cherry juices from running out. Place the cake onto the center rack of the oven and bake for 40-50 minutes or until a skewer inserted into the center comes out clean. Remove the cake from the oven and let the cake cool in the bundt form for 10-15 minutes before turning it over and letting the cake cool completely on a wire cooling rack. While the cake cools, you can prepare the chocolate ganache drizzle. In a medium bowl melt the chocolate (I use the microwave and melt the chocolate at 15 second intervals, stirring after each one, until the chocolate is smooth). Add in the remaining cherry juice from the cherry filling, the cream, sugar and almond extract until you have a smooth runny consistency. If you find it is too thick, you can add a little more cream. Once the cake has cooled completely, pour over the chocolate ganache. Add some extra cherries to the top for an extra layer of fancy. Et voila! Serve and enjoy! Promise you'll get flooded with compliments when you serve this for dessert! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

A classic Swiss cherry tomato tart with a flaky crust, roasted tomatoes, creamy Gruyère, and a rich, herby custard—perfect for brunch or a light meal. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Swiss Tomato Tart (Tomatenwahe) Prep Time: 20 minutes Cook Time: 35 minutes Serves: 4-6 Servings Oct 24, 2025 Last updated: This recipe may contain affiliate links About the Recipe There’s something undeniably comforting about Wähe - the Swiss-style tarts I grew up eating. Whether they were sweet - loaded with juicy plums (Zwetschgenwahe ) or tender apple slices (Apfelwah e ) - or savory , like this cherry tomato and Gruyère version, Wähe was a staple in my childhood. My mom would make them often, effortlessly rolling out the dough and layering it with whatever ingredients we had on hand. Sometimes, it was as simple as a cheese Wähe , with its golden, bubbling top, while other times, it was a beautifully rustic fruit tart, finished with just a dusting of sugar. The smell of a baking Wähe instantly takes me back—back to afternoons spent in the kitchen, watching my mom work, impatiently waiting for the first warm bite straight from the oven. There’s a nostalgia in every slice, a connection to home and tradition that I still carry with me today. This Swiss Tomato Tart is a recipe that feels both nostalgic and timeless. It’s simple and comforting, with sweet roasted cherry tomatoes, nutty Gruyère, and a buttery, crisp crust that comes together effortlessly. Whether served for a relaxed weeknight dinner or a cozy Sunday brunch, it’s the kind of dish that always feels like home. For me, every bite brings back memories of childhood afternoons in the kitchen, waiting for that first warm slice straight from the oven. SKIP TO RECIPE CARD SKIP TO VIDEO Flavor Profile: Buttery & Savory: The crisp, golden crust adds richness to every bite. Sweet & Tangy: Roasted cherry tomatoes intensify in flavor, balancing the creaminess of the filling. Nutty & Complex: Gruyère cheese provides a nutty, slightly salty depth that pairs perfectly with the tomatoes. Herbaceous & Aromatic: Thyme and basil add a fresh, fragrant touch that enhances the dish. Texture Profile: Flaky & Crisp: The tart crust stays crisp even under the rich filling. Creamy & Velvety: The egg custard binds everything together with a smooth, silky texture. Juicy & Caramelized: The roasted cherry tomatoes burst with flavor, adding a juicy pop in every bite. Slightly Chewy & Gooey: The melted Gruyère forms a deliciously cheesy layer that ties everything together. Why You’ll Love This Recipe: Simple yet elegant – Perfect for a light lunch, brunch, or even a dinner party. Easy to customize – Swap the cheese, add veggies, or experiment with herbs. Minimal ingredients, maximum flavor – A handful of fresh ingredients create a well-balanced, delicious dish. Great for leftovers – Enjoy warm or at room temperature the next day. What You'll Love 1. Can I use a different cheese? Yes! While Gruyère is traditional for its nutty and savory notes, you can experiment with Emmental, Raclette, or even a mix of Gruyère and goat cheese for a tangy twist. 2. Can I prepare the tart ahead of time? Absolutely. You can make the crust and roast the tomatoes a day in advance. Assemble the tart before baking if you like, or store the components separately and combine them when ready to serve. If baked ahead, reheat gently in the oven to retain the crispness of the crust. 3. What if I don’t have a tart pan? A springform pan or even a pie dish will work just fine. Just be mindful that a different pan shape might affect baking times slightly. 4. How do I store leftovers? Keep any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a low oven or enjoy it cold for a delicious next-day snack. 5. Can I freeze the tart? Freezing is generally not recommended because the custard filling can change texture upon thawing. If you must freeze, consider freezing individual slices rather than the whole tart. 6. How do I know when the tart is done? The custard should be set and slightly puffed up around the edges. You can insert a knife into the center—if it comes out clean and the cheese on top is golden and bubbly, your tart is ready. 7. Can I use cherry tomatoes without roasting them? Yes, you can. However, roasting helps to concentrate their sweetness and reduce excess moisture, ensuring that the tart remains crisp and not soggy. 8. What other herbs work well? While thyme is a classic choice, feel free to experiment with basil (especially as a fresh garnish), oregano, or even a hint of rosemary. Each herb will add its own unique aroma and flavor. 9. How should I prepare the cherry tomatoes? Halving the tomatoes is ideal. This not only helps in even roasting but also makes sure they are evenly distributed across the tart, delivering a balanced flavor in every bite. Frequently asked Questions Ingredints Explained Ingredients For the Crust: 1 ¼ cups (160g) all-purpose flour ½ tsp salt 6 tbsp (85g) unsalted butter, cold and cubed 3 tbsp cold water (or as needed) For the Roasted Cherry Tomatoes: 2 cups (about 300g) cherry tomatoes, halved 1 tbsp olive oil ½ tsp salt ¼ tsp black pepper ½ tsp dried thyme or oregano (optional) For the Filling: 1 tbsp Dijon mustard (optional, but adds great flavor) 1 cup (120g) Gruyère cheese, grated 2 large eggs ¾ cup (180ml) heavy cream or half-and-half ½ tsp salt ¼ tsp black pepper ¼ tsp ground nutmeg 1 tbsp fresh thyme leaves (or 1 tsp dried) 1 tbsp fresh basil, chopped (optional) 1 tbsp olive oil NEWSLETTER SIGN-UP Preparation Step 1: Roast the Cherry Tomatoes Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Toss the halved cherry tomatoes with olive oil, salt, black pepper, and dried thyme or oregano (if using). Arrange the tomatoes cut side up on the baking sheet. Roast for 15-20 minutes , until they are slightly shriveled and caramelized around the edges. Set aside to cool slightly. Step 2: Make the Crust In a bowl, mix the flour and salt. Add the cold butter and rub it into the flour with your fingertips until you get a crumbly texture. Gradually add cold water and mix just until the dough comes together. Form a disk, wrap it in plastic, and chill for 30 minutes . Step 3: Pre-bake the Tart Crust Preheat oven to 375°F (190°C) if not already preheated. Roll out the chilled dough on a floured surface and press it into a 9-inch (23cm) tart pan . Prick the base with a fork and pre-bake for 10 minutes . Step 4: Assemble the Tart Spread a thin layer of Dijon mustard on the pre-baked crust (optional but enhances flavor). Sprinkle half of the Gruyère cheese over the base. Arrange the roasted cherry tomatoes evenly over the cheese. Step 5: Make the Custard In a bowl, whisk together eggs, cream, salt, pepper, nutmeg, and thyme. Pour the mixture evenly over the tomatoes. Step 6: Bake the Tart Sprinkle the remaining Gruyère cheese on top. Drizzle with olive oil. Bake for 30-35 minutes , or until the custard is set and the cheese is golden. Step 7: Serve Let cool slightly, then garnish with fresh basil before serving. Enjoy warm or at room temperature with a side salad! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Avec de la courge musquée en dés, du riz Arborio et le délicieux mélange d'épices Cacao-Érable, ce plat crémeux est à la fois sucré et salé. < Back Risotto à la Courge Musquée Prep Time: 20 minutes Cook Time: 40 minutes Serves: 4 personnes About the Recipe Le dîner vient de recevoir une mise à niveau de saveurs avec mon Risotto à la Courge Musquée et Épices Cacao-Érable. Cette recette a été créée pour mes amis chez Selefina Spices en utilisant mon Mélange Cacao-Érable Mélange (disponible sur leur site - lien dans le blog). Imaginez ceci : une courge musquée tendre se mêlant au riz Arborio, créant une toile crémeuse tout sauf ordinaire. La magie opère avec mon mélange d'épices unique Cacao-Érable Mélange, ajoutant chaleur et profondeur à chaque bouchée. Ce n'est pas le risotto de votre grand-mère, c'est une aventure culinaire. Voici la marche à suivre : faites revenir les oignons jusqu'à ce qu'ils soient dorés, ajoutez le riz Arborio et laissez opérer l'alchimie. Une touche de vin blanc sec donne le ton, tandis que la courge butternut en dés et notre mélange d'épices secret volent la vedette. La danse lente commence alors que le bouillon de légumes chaud rejoint la fête—une louche à la fois—jusqu'à ce que le riz soit parfaitement al dente. Mais attendez, il y a plus ! Une pincée de Parmesan ajoute des notes savoureuses, et des feuilles de sauge fraîches couronnent ce chef-d'œuvre. C'est de la comfort food avec une touche, une symphonie de saveurs qui promet d'impressionner. Alors, rassemblez vos ingrédients, mettez en place le scénario, et embarquons pour un délicieux voyage qui fera chanter vos papilles. Risotto à la Courge Musquée et Épices Cacao-Érable—ce n'est pas juste un dîner ; c'est une expérience. Ingredients 2 tasses de courge musquée (butternut), coupée en dés 1 tasse de riz Arborio 1 oignon, finement haché 4 tasses de bouillon de légumes, réchauffé 2 cuillères à soupe de mélange d'épices Cacao-Érable Mélange 1/2 tasse de vin blanc sec 1/2 tasse de fromage Parmesan râpé Sel et poivre, selon le goût Feuilles de sauge fraîches pour la garniture Preparation Cette recette a été créée pour Selefina Spices, en utilisant mon mélange d'épices Cacao-Érable Mélange. Veuillez noter que je reçois une petite commission sur les ventes qualifiées du mélange. Pour la préparation, épluchez et coupez en petits dés la courge butternut en cubes de taille moyenne. Coupez l'oignon en dés. Râpez le fromage Parmesan et hachez grossièrement les feuilles de sauge (pour la garniture). Dans une grande poêle, faites revenir les oignons jusqu'à ce qu'ils soient translucides. Ajoutez le riz Arborio et remuez pour le enrober d'huile. Versez le vin blanc et laissez cuire jusqu'à évaporation. Ajoutez la courge musquée en dés et le mélange d'épices Cacao-Érable Mélange. Commencez à ajouter le bouillon de légumes chaud, une louche à la fois, en remuant jusqu'à absorption avant d'en ajouter davantage. Poursuivez ce processus jusqu'à ce que le riz soit crémeux et cuit al dente. Incorporez le fromage Parmesan, assaisonnez de sel et poivre, et garnissez de feuilles de sauge fraîches. Bon apétit! Previous Next

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This deconstructed version of bruschetta is simple to make and explodes with flavor.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Bruschetta with Garlic Confit and Herb Vinaigrette Prep Time: 25 minutes Cook Time: 45 minutes Serves: 12-15 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe Bruschetta has always been one of my favorites—it’s simple, packed with flavor, and works as a light meal, appetizer, or even a quick snack. I still remember the first time I had it back in elementary school when a classmate brought some for lunch (lucky her—my lunches were never that exciting). I loved it so much I asked her for the recipe, and it’s been in my recipe book ever since. After weeks of holiday baking and way too many cookies, I needed a break from all the sugar. That’s when I thought of bruschetta. The festive red and green colors felt perfect for Christmas, and it had been a while since I made it. But instead of sticking to my childhood recipe, I decided to mix things up with a fun twist: a deconstructed version with confit garlic and a herby vinaigrette. The confit garlic is a game-changer—it’s sweet, mellow, and almost like garlic candy, without that harsh bite. And the herby vinaigrette? So good. It ties everything together and can double as a salad dressing or a drizzle over steak or grilled veggies. Honestly, it’s a flavor booster you’ll want to use everywhere. This version of bruschetta has it all—fresh, juicy tomatoes, crispy bread, and plenty of rich, bold flavors. I hope you give it a try and love it as much as I do! SKIP TO RECIPE CARD SKIP TO VIDEO A Twist on the Classic: The confit garlic and herby vinaigrette give this bruschetta a fun and flavorful upgrade. Versatile Vinaigrette: Drizzle it on the bruschetta or use it on salads, steak, or roasted veggies. Make-Ahead Friendly: Prep the garlic and tomato mix ahead of time, so it’s ready when you need it. The Perfect Balance: Crispy bread, juicy tomatoes, and sweet, caramelized garlic come together for an irresistible bite. Holiday-Friendly: The festive red and green make it a great addition to any holiday spread! What You'll Love Can I make the confit garlic ahead of time? Absolutely! You can make it a few days in advance and store it in a jar with olive oil in the fridge. Just bring it to room temperature before using. What kind of bread is best for bruschetta? A good crusty baguette or sourdough is perfect. You want something that crisps up nicely but holds the toppings without getting soggy. Can I use cherry tomatoes instead of regular ones? Of course! Cherry or grape tomatoes are great—they’re sweet and bite-sized, making them super easy to prep. How do I store leftovers? Store the tomato mixture, confit garlic, and vinaigrette separately in airtight containers in the fridge. Assemble fresh when you’re ready to enjoy more. Frequently asked Questions Ingredints Explained Ingredients 1-2 cups Garlic Confit 2 cups Tomatoes (finely chopped) 1 cup Parsley 1 cup Basil 1/4 cup Oregano 4 Tablespoons Extra Virgin Olive Oil (plus a bit extra for drizzle) 4 Tablespoons Red Wine Vinegar 1/2 Teaspoon Salt Pepper to taste 1 Baguette NEWSLETTER SIGN-UP Preparation Start by making your garlic confit . You can press the link to go to the recipe, but you basically just need to peel a whole bunch of garlic, submerge it in olive oil, add some herbs (in this case I added fresh rosemary sprigs) and shove it in the oven at 325F for about 45 minutes . Meanwhile prep your tomatoes. Chop them into small cubes. I find the smaller the better, as they tend to pile onto the baguette a little easier. Add the chopped tomatoes to a medium bowl with a tablespoon of olive oil and some salt and pepper to taste. Stir well. Once your garlic is golden, ready and out of the oven, you can prep your little baguette toasts. Cut your baguette at an angle into 2cm thick slices. Line them onto a baking tray, drizzle with a bit of olive oil and a sprinkle of salt and pop them into the oven at 350F and toast for 25 minutes or until golden and crispy. Meanwhile prep your herb vinaigrette. Add the parsley, basil, and oregano to a food processor with the 4 tablespoons of olive oil and red wine vinegar. Season with salt and pepper to taste. Blend until you have a nice smooth green drizzle. To plate, take a piece of toasted baguette and with a knife spread a clove of the garlic confit over top. Top the garlic with a spoonful of tomatoes and a nice drizzle of the herby vinaigrette. Complete with a sprinkle of salt and enjoy! You'll want to make a whole bunch of these, especially if you are hosting. I guarantee they will be a hit, so make sure to prep some extra! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

With its refreshing and subtly sweet flavor, perfectly balanced with a hint of tanginess and refreshing kick of coolness.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Watermelon Gazpacho Prep Time: 15 minutes Cook Time: 0 minutes Serves: 4-6 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe When the summer heat is at its peak, there’s nothing quite like a bowl of chilled soup to hit the reset button—and this Watermelon Gazpacho does just that. Think of it as the cool cousin of my Watermelon Salad —sweet, juicy, and full of bright flavors, but with a silky, sip-able twist. Inspired by the traditional Spanish gazpacho, this version plays with contrast: the natural sweetness of ripe watermelon meets the tang of tomatoes, the gentle bite of red onion, and a handful of fresh herbs for that clean, herbaceous finish. If you’ve made my Swiss Tomato Tart , you already know I love blending simple ingredients into something that feels both rustic and elegant. This gazpacho follows the same philosophy—letting peak-season produce shine, while offering a fresh and modern take on a classic. Much like my Fennel Apple Carpaccio , this soup is light, vibrant, and full of unexpected flavor pairings that work in perfect harmony. While the traditional Andalusian gazpacho has a long and fascinating history rooted in humble ingredients and sun-drenched landscapes, this version leans into what’s fresh and readily available right now. It’s a dish that feels equal parts nourishing and celebratory—perfect for a light lunch, a picnic starter, or a refreshing first course at your next gathering. I hope this watermelon twist becomes a go-to in your summer kitchen, just as it has in mine. It’s easy, nourishing, and the kind of dish that keeps you coming back for one more chilled spoonful. SKIP TO RECIPE CARD SKIP TO VIDEO Cool & Refreshing: This gazpacho is like a sip of summer—light, juicy, and perfect for hot days when turning on the oven isn’t an option. Naturally Sweet Meets Savory: The watermelon adds a subtle sweetness that pairs beautifully with the tomatoes and herbs, creating a surprisingly balanced flavor profile. Quick to Make, Easy to Love: Everything goes into the blender—no cooking required. It’s ready in under 20 minutes and tastes even better after chilling. Light, But Satisfying: Just like my Apple Fennel Carpaccio , this gazpacho feels like a treat without being heavy. It makes a great starter or a light lunch. Great for Entertaining: Serve it in small glasses as an appetizer or part of a summer spread with your Swiss Tomato Tart and Watermelon Salad . It’s a guaranteed conversation starter. What You'll Love What is gazpacho? Gazpacho is a cold, blended soup that originated in the Andalusian region of southern Spain. Traditionally made with tomatoes, cucumbers, bell peppers, garlic, and bread, it's known for being ultra-refreshing and hydrating—perfect for hot weather. This version adds a fun twist by incorporating sweet watermelon for a modern, fruity variation. Can I make this ahead of time? Yes! In fact, it’s even better after a few hours in the fridge. The flavors meld beautifully, and the soup chills to the perfect temperature. Make it up to a day in advance for the best results. What kind of watermelon works best? A ripe, juicy, seedless watermelon is ideal, but you can use any variety—just remove the seeds before blending. The sweeter and more flavorful the melon, the better the gazpacho. Can I adjust the texture? Absolutely. For a smooth finish, blend until silky. Prefer a chunkier texture? Pulse briefly and leave some small pieces intact. You can also strain it if you want an ultra-smooth version. Is this spicy? Not by default, but you can easily add a kick with a bit of jalapeño, chili flakes, or hot sauce. Adjust the heat level to your taste. What can I serve with it? This gazpacho pairs well with crusty bread, grilled shrimp, or fresh salads like my Apple Fennel Carpaccio or Watermelon Salad . It’s also a great contrast to something richer like my Swiss Tomato Tart . Can I freeze it? Technically yes, but the texture may change slightly. If you do freeze it, re-blend after thawing to help restore its consistency. Frequently asked Questions Ingredints Explained Ingredients 4 cups Watermelon (cubed) 2 large Tomatoes (diced) 1/2 English Cucumber (diced) 1 Green Pepper (roughly chopped) 1 small Garlic Clove (put 1/2 for a less intense flavor) 1 Lemon (juiced) 1/2 cup fresh Basil Leaves Salt & Pepper for taste Extras for Garnish: Cherry Tomatoes Corn Nibblets English Cucumber Ribbons Basil leaves NEWSLETTER SIGN-UP Preparation Not only do I love how light and refreshing this soup is, but the fact that it takes nearly no time to prepare makes this a definite summer staple in my house. Using a blender and very few ingredients, you will be able to create a flavor packed chilled soup in the matter of minutes. There is no need for much instruction as you basically just need to throw your ingredients into a blender and blend until you achieve a soup like consistency. You can adjust the flavors to your liking by adding a bit more green pepper for that refreshing pepper taste, adding more lemon juice for a bit more tang, or adding more garlic to give a bit more bite. I like to put my soup into the fridge for an hour or so before serving so that it is nice and chilled. Once ready to serve, I love to garnish mine with fun ribbons of cucumber. To do so simply use a vegetable peeler and slice the cucumber with it lengthwise to make strips. I also love adding cherry tomatoes, fresh corn nibblets and a few extra basil leaves. Et voilà, easy-peasy delicious gazpacho. I hope this recipe inspires you to try other refreshing combinations. Let me know what you have tried in the comments! Bon Ap! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Get cozy and warm with the comfort of this easy-to-make hearty soup.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Leek and Potato Potage Prep Time: 15 Minutes Cook Time: 10 Minutes Serves: 8-10 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe Some recipes are just kitchen staples—the ones you come back to again and again because they’re simple, comforting, and quietly perfect. For me, this Leek and Potato Potage is one of those. It’s unfussy, uses ingredients I almost always have on hand, and somehow manages to feel both nourishing and a little indulgent. This version leans into the sweetness of leeks and the creaminess of potatoes, with a few carrots tossed in for good measure (and color). No fancy steps, no need to measure spices to the milligram—it’s the kind of soup that’s forgiving, flexible, and always hits the spot. If you’re into smooth, velvety soups like I am, you’ll probably love my Carrot and Potato Potage too—or this Butternut Squash and Potato Soup with Bacon Bits for something a little richer. And if you're after something heartier, don’t skip my Potato, Leek, and Sausage Soup —it’s like the cozy cousin of this one. Serve this potage with a swirl of cream or a drizzle of olive oil, maybe some crusty bread on the side, and you’ve got yourself a meal that feels both humble and special. SKIP TO RECIPE CARD SKIP TO VIDEO Simple ingredients, big flavor: Just a few humble veggies—leeks, potatoes, and carrots—but they come together into something smooth, savory, and satisfying. Velvety texture: If you’re a fan of creamy soups (without the cream), this one’s for you. It’s blended until silky and spoonable. Make-ahead friendly: This potage keeps well in the fridge for a few days and even freezes beautifully, making it perfect for meal prep. Totally customizable: Add herbs, a splash of cream, or swap in sweet potatoes—this recipe is super flexible. Cozy without being heavy: It’s hearty enough for lunch or dinner but won’t leave you feeling weighed down. What You'll Love Can I make this ahead of time? Yes! This soup keeps well in the fridge for up to 4 days. Reheat gently on the stove or in the microwave. It also freezes well for up to 2 months—just leave out any dairy additions until reheating. Do I need to add cream? Not at all. The soup is naturally creamy once blended thanks to the potatoes. But if you’d like to make it extra rich, stir in a splash of milk, cream, or even a swirl of crème fraîche before serving. Can I make it dairy-free or vegan? Absolutely. Just skip the cream and finish with a drizzle of olive oil or swirl of plant-based cream if you like. It’s naturally vegan as long as you don’t add any dairy at the end. What’s the best way to blend it? An immersion blender is easiest—blend right in the pot. But a countertop blender works too. Just blend in batches and be careful with the hot liquid (leave the lid vented and cover with a towel). What can I serve with it? Crusty bread, a grilled cheese, or even a simple green salad. Frequently asked Questions Ingredints Explained Ingredients 2 leeks 2 large potatoes (Russet or Yukon gold) 3 medium carrots 2 garlic cloves 6 cups vegetable stock 2 bay leaves 2 Tbsp. butter salt and pepper to taste NEWSLETTER SIGN-UP Preparation First thing is first, prep the veg. Trim the ends of the leeks and wash. (Make sure to wash through all the layers as leeks are notorious for hiding little unwanted surprises between the layers). Thinly slice. Peel and cube the potatoes. (I used Russet this time around, but Yukon Gold work great too). Peel and thinly slice carrots. Mince garlic (or press with garlic press). Melt butter in a saucepan over medium heat. Add the leeks and the garlic. Cook and stir until fragrant and leeks begin to soften (3-5 mins). Add carrots and potatoes. Pour in vegetable broth and add bay leaves. Season with salt and pepper. Bring to a simmer and cook until vegetables are cooked or until you can easily poke with a fork. Once cooked. Remove from heat and let cool. Add to blender and blend until smooth reserving the saucepan. If too thick you can add some water until you reach your desired consistency. Return to the reserved saucepan and reheat to your desired temperature and season with more salt and pepper to taste. Serve as is or with a splash of cream for a creamier flavor. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

With a crunchy exterior and chewy center, these delightful Swiss anise cookies will be the most unique ones you'll try this holiday season.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Swiss Anise Cookies (Chrabeli) Prep Time: 30 minutes Cook Time: 30-40 Minutes Serves: 48 cookies Oct 19, 2025 Last updated: This recipe may contain affiliate links About the Recipe Every Swiss cookie tin tells a story, and Chrabeli are one of the characters you can’t forget. Their delicate anise aroma instantly transports me back to snowy winters baking with my mother and discussing my grandmothers tricks to making them perfect. Unlike the jewel-toned Spitzbuebe , the spiced Cinnamon Stars , or the bright lemon Mailänderli , these cookies stand in a category all their own. With their airy texture, subtle sweetness, and unmistakable anise flavor, Chrabeli bring a touch of old-world charm to the Swiss Christmas cookie lineup. Chrabeli have a personality that’s both elegant and rustic: crisp on the outside, soft and chewy within, and delicately perfumed with anise. Made from just powdered sugar, eggs, and flour, their snow-white finish feels perfectly fitting for winter. Traditionally, they’re shaped by hand into small crescents marked with slits, though I also love the molded Anisbrotli version, with its beautifully carved surface and subtle sheen. Like many Swiss classics, these cookies are deceptively simple but require a little patience - an overnight rest before baking allows their flavor and texture to fully develop (and gives them the ability to grow their "feet"). They keep beautifully in an airtight container and are the kind of cookie that quietly endures, even as the others disappear - a special cookie (and one of my favorites) with history, character, and a flavor that’s uniquely its own. SKIP TO RECIPE CARD SKIP TO VIDEO A Taste of Tradition: These cookies bring the flavors of Swiss holiday baking to your home. Unique Anise Flavor: The anise seed adds a mild licorice-like note that pairs perfectly with the delicate sweetness. Perfect for Holidays: Chrabeli are a festive addition to any Christmas cookie platter. Simple Ingredients: Made with pantry staples, this recipe is easy to whip up without special shopping trips. No Fancy Tools Needed: Shaping the cookies by hand gives them a charming, rustic look. Great for Gifting: These cookies are beautiful and sturdy, making them ideal for gifting during the holiday season. Family Memories: Shaping Chrabeli together is a fun activity that can create special moments with family or friends. What You'll Love 1. What are Chrabeli? Chrabeli are traditional Swiss cookies flavored with anise seed, known for their distinct flavor and unique crescent-like shape. They are a beloved holiday treat in Switzerland. 2. Can I substitute anise seeds? If you're not a fan of anise, you can substitute it with fennel seeds or even ground cardamom for a different flavor profile, but it won’t have the traditional Chrabeli taste. 3. Do Chrabeli require any special tools? No special tools are required. The dough is typically shaped by hand into crescents, which adds to their rustic charm. 4. Can I make the dough in advance? Yes! Chrabeli dough can be prepared a day ahead and refrigerated. Let it come to room temperature before shaping and baking. 5. How do I achieve the perfect texture? Chrabeli should be slightly crisp on the outside but tender and light on the inside. Avoid overbaking, as this can make them too hard. 6. Can I use granulated sugar instead of powdered sugar? Powdered sugar is traditional in this recipe and helps create a smooth dough texture. It's best not to substitute it with granulated sugar. 7. How long do Chrabeli stay fresh? Stored in an airtight container, Chrabeli can stay fresh for up to 2 weeks. They also freeze well if you want to make them ahead. Frequently asked Questions Ingredints Explained Eggs – Provide structure and richness while helping the cookies rise slightly as they bake. Powdered Sugar – Creates a smooth, delicate sweetness and contributes to the cookie’s signature pale white color. All-Purpose Flour – Gives the cookies body while keeping their texture light and tender. Anise Seeds or Ground Anise – The star flavor; warm, aromatic, and slightly sweet without overpowering the other ingredients. Salt – Balances sweetness and subtly enhances the anise flavor. Ingredients Ingredients: 4-5 eggs (4-5 large eggs) 500g powdered sugar (4 cups) 500g all-purpose flour (4 cups) 1 1/2 teaspoons anise seed (1 1/2 teaspoons) Pinch of salt (a pinch, about 1/8 teaspoon) Notes: The number of eggs may vary slightly depending on their size and the dough consistency you prefer. Start with 4 and add the 5th if needed for the right texture. For the most authentic flavor, lightly crush the anise seeds to release their aroma before incorporating them into the dough. NEWSLETTER SIGN-UP Preparation In a large bowl, mix together the eggs and powdered sugar. In a separate bowl, mix flour with salt and anise seeds. Using your hands (or a stand mixer with paddle attachment), add flour mixture to sugar mixture bit by bit until everything is well incorporated. The dough may be slightly dry. This is normal. If you feel it is much to dry you can add a couple of tablespoons of luke warm water. You do not want the dough to be too sticky though, so go bit by bit. It should hold it's shape but just barely, it may crack a little and that is normal. Use some powdered sugar to lightly dust your work surface so that the dough does not stick to it as you form your cookies. Take a chunk of dough and gently roll it out into a 2cm thick roll. Cut the roll at an angle into 8cm long sections. Take each section and make two shallow angled slits on one side. Now bend the section to form a 'U' shape (in the opposite direction of the slits). Place your 'Chrabeli' on lined baking sheets and cover with a kitchen towel. They will now have to 'rest' over night. This 'resting' phase will allow the outside of the Chrabeli to harden a bit and help give them their awesome texture and raised base. (A trick learned from my grandmother). When you are ready to bake preheat your oven to 300F . You want these cookies to bake low and slow. That is what helps give them the crunchy outside and the awesome chewy center. Bake for 30-40 minutes . You'll know when they are done when the top of the cookie pops upwards so that it leaves the very important raised bottoms that are lightly golden. (Note: To ensure the slow and low baking process, my grandmother would also stick the handle of a wooden spoon in the side of the oven door to keep it from closing all the way). These cookies definitely require a little patience and effort. But they are absolutely worth it. Along with Spitzbuebe and Cinnamon Stars, these are part of my favorites. Would love to know if you try them! Recipe Card Chef's Notes Let them rest: The key to perfect Chrabeli is patience - the overnight drying period allows the surface to firm up so the cookies develop their crisp shell and chewy center when baked. Choose your form: Traditional Chrabeli are shaped by hand into small crescents with slits, while Anisbrotli are pressed in carved molds for intricate, elegant designs. Gentle baking: Bake at a moderate temperature until just lightly golden on the bottom - they should stay pale on top. Subtle flavor: If you’re hesitant about anise, start with a little less; the flavor deepens gently after baking. Perfect for gifting: Their beautiful shape and long shelf life make them ideal for holiday cookie boxes or festive swaps. Storage Tips Store in an airtight container at room temperature for up to 3–4 weeks . Place parchment paper between layers to prevent sticking. The flavor continues to develop over time - they actually taste better a few days after baking. Avoid storing them with moister cookies (like Spitzbuebe or Mailänderli ) to maintain their delicate crispness. Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Layers of tender sweet potatoes with rich Gruyère cheese, toasted hazelnuts, and fresh thyme, all topped with crispy breadcrumbs.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Swiss Sweet Potato Gratin Prep Time: 15 minutes Cook Time: 45 minutes Serves: 6-8 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Looking for a cozy, crowd-pleasing side dish to serve at your next fall gathering or holiday meal? This Swiss Alpine Sweet Potato Gratin with Hazelnuts, Gruyère, and Thyme is a warm and flavorful twist on a classic French tian—perfect for anyone craving comfort food with a little Alpine flair. It’s in the same spirit as my Beet and Potato Rösti or Harvest Veggie Tacos —a way to let vegetables shine with bold flavor and satisfying texture. With layers of sweet potatoes, creamy Gruyère, a hint of thyme, and a generous sprinkle of toasted hazelnuts, this dish feels at once familiar and elevated. If you love cozy dishes like my potato filled Alpine Macaroni , this one will fit right into your cold-weather rotation. SKIP TO RECIPE CARD SKIP TO VIDEO Deliciously Creamy Layers : This sweet potato gratin combines tender, thinly sliced sweet potatoes with a rich, creamy sauce that melts in your mouth with each bite. Perfect Fall Side Dish : Featuring the flavors of fall, this gratin is an ideal accompaniment to any autumn meal, adding warmth and color to the table. Nutty and Savory Topping : Topped with breadcrumbs, Gruyère, and a hint of hazelnut, each layer is a satisfying blend of textures and flavors that will delight your taste buds. Easy Make-Ahead Option : This gratin can be prepared in advance, making it a convenient dish for busy evenings, potlucks, or holiday gatherings. Naturally Gluten-Free Option : Swap out the breadcrumbs or use gluten-free options to make this side dish suitable for gluten-sensitive guests without compromising on taste. Packed with Flavor and Nutrients : Sweet potatoes are rich in fiber, vitamins, and antioxidants, making this gratin as nourishing as it is delicious. What You'll Love 1.What is a Gratin? A gratin is a classic cooking technique often associated with French cuisine. The term “gratin” comes from the French word gratter , meaning "to grate," referring to the grated cheese or breadcrumbs that are typically sprinkled on top of the dish before baking. A gratin is typically made by layering ingredients in a shallow dish, often with a creamy or cheesy component, and finishing with a golden, crispy topping thanks to breadcrumbs, cheese, or both. 2.What Makes a Gratin Special? The hallmark of a gratin is the crispy crust that forms on the top as the dish bakes. Whether you’re making a potato gratin, a vegetable gratin, or even a pasta gratin, the top layer should have a crunchy, browned texture that contrasts beautifully with the creamy, tender ingredients beneath. This combination of soft and crisp textures is what makes gratins such a comforting and satisfying dish. 3.Variations of Gratin While potato gratin (also known as gratin dauphinois ) is one of the most well-known versions, a gratin can be made with many different ingredients, including vegetables, meats, and seafood. In this Sweet Potato Gratin , the sweet potatoes are layered with rich Gruyère cheese, toasted hazelnuts, and fresh thyme, then topped with breadcrumbs to create that signature crispy top. 4.What are the key ingredients in a sweet potato gratin? Sweet Potatoes : Rich in vitamins and antioxidants, sweet potatoes are the star of this dish, offering both sweetness and a creamy texture when baked. Gruyère Cheese : A famous Swiss cheese known for its nutty and slightly salty flavor, Gruyère melts beautifully, adding depth and richness to every bite. Toasted Hazelnuts : Adding a crunchy texture and earthy flavor, hazelnuts perfectly complement the sweetness of the potatoes and the creaminess of the cheese. Fresh Thyme : A classic herb in European cuisine, thyme enhances the dish with its subtle, aromatic flavor. Breadcrumbs : Light and crispy, the breadcrumbs provide the perfect crunchy topping, making every bite a delightful contrast of textures. 5.Why choose Gruyère in your gratin? Gruyère cheese is a key component in Swiss cooking and is often used in dishes like fondue, gratins, and quiches. Its smooth, melty texture makes it ideal for baked dishes, giving the Swiss Alpine Sweet Potato Gratin that signature cheesy goodness without overpowering the other flavors. When paired with toasted hazelnuts and thyme, Gruyère creates a complex yet comforting flavor profile that feels right at home in any cozy dinner setting. 6. Can I make this Swiss potato gratin without Gruyère cheese? Yes, but Gruyère provides the best authentic Swiss flavor. If needed, you can substitute it with Emmental or a mild cheddar, though it may slightly alter the flavor profile. 7.What type of potatoes work best in a gratin? For a creamy and tender gratin, choose starchy potatoes like Yukon Golds or Russets. They absorb the cream well and hold up beautifully during baking. 8. How do I get a crispy top on my potato gratin? To achieve a golden, crispy top, sprinkle a bit of extra Gruyère or Parmesan cheese on top before baking. Broil the gratin briefly at the end of baking for an even crispier crust. 9. Can I prepare potato gratin in advance? Yes, you can prepare it ahead. Assemble the gratin, cover, and refrigerate for up to 24 hours before baking. Bake as directed, adding a few extra minutes if baking from cold. 10. How do I make my gratin extra creamy? For an extra creamy texture, add a bit of heavy cream or whole milk along with the cheese. Layering the potatoes evenly and covering them fully with the creamy mixture also helps. 11. Is it possible to make a potato gratin vegan? Yes, to make it vegan, substitute dairy products with plant-based cream, milk, and cheese alternatives. Cashew cream and nutritional yeast are great for achieving a creamy, cheesy flavor. 12. What can I serve with Swiss potato gratin? Swiss potato gratin pairs well with roast chicken, beef, or lamb. It also complements a fresh green salad or roasted vegetables, making it versatile for main or side dishes. 13. How should I store leftover potato gratin? Store leftover gratin in an airtight container in the refrigerator for up to 3 days. Reheat it in the oven at a low temperature to maintain its creamy texture and crispy topping. 14. Can I add other ingredients to this gratin? Absolutely! Swiss potato gratin can be customized by adding caramelized onions, garlic, or herbs like thyme and rosemary. For extra richness, try layering in sliced mushrooms or bacon. Frequently asked Questions Ingredints Explained Ingredients 1.5 kg sweet potatoes, peeled and thinly sliced (I used 3 large potatoes) 1/3- 1/2 cup unsalted butter, melted, divided 2 tsp grated fresh ginger 2 tbsp maple syrup 1 tsp smoked paprika (or to taste) 1 tbsp fresh thyme, finely chopped 1/2 cup toasted hazelnuts, roughly chopped 3/4 cup Gruyère cheese, shaved 1/3 cup breadcrumbs (preferably homemade or panko) Salt and pepper, to taste NEWSLETTER SIGN-UP Preparation Tips for the best sweet potato gratin Use a mandoline to slice the sweet potatoes evenly, ensuring they cook at the same rate. Grate your Gruyère fresh —pre-shredded cheese doesn’t melt as smoothly and lacks the full flavor. Toast your hazelnuts lightly before adding them to the gratin. This brings out their natural oils and enhances the nutty flavor. Make ahead : You can prepare the gratin up to a day ahead, refrigerate it, and bake just before serving. Let's make the recipe! Preheat the oven to 400°F (200°C). Prepare the sweet potatoes : Use a mandoline to thinly slice your sweet potatoes (making sure to protect your fingers!!). Layer the dish : Grease an 8-inch round baking dish. Arrange the sweet potato slices on their sides around the edge of the dish, creating a tight circle. Continue arranging the remaining slices toward the center, forming a rosette pattern. In a bowl bowl, mix together half the melted butter with the grated ginger, maple syrup, smoked paprika, thyme, salt, and pepper. Pour your butter mixture over the arranged sweet potatoes making sure you distribute it evenly. Baking process : Bake for 45 to 55 minutes, brushing with the remaining melted butter every 15 minutes to keep the potatoes moist and allow them to develop a golden color. Add the toppings : After about 30 minutes of baking, sprinkle the toasted hazelnuts over the top, then evenly spread the Gruyère cheese shavings over the dish. Finally, sprinkle the breadcrumbs evenly across the top. Finishing touches : Continue baking until the sweet potatoes are fully cooked through, and the breadcrumbs and cheese are golden and crispy, about 15–20 more minutes. Serve : Let the gratin rest for 5 minutes before serving to allow the flavors to meld. Garnish with a few extra thyme leaves if desired. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

This easy no-churn ice cream swirls strawberry rhubarb preserve into a creamy five-ingredient base for a refreshing, fuss-free summer dessert.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Strawberry Rhubarb Swirl Ice-Cream (No Churn) Prep Time: 15 minutes Cook Time: Serves: 6-8 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Strawberry rhubarb tends to show up in my kitchen when I’m not quite ready for it—usually because I’ve got berries that are overly ripe and rhubarb that needs using now . Instead of tossing them into another pie (though my Classic Strawberry Rhubarb Pie still has a loyal following here), I cook them down into a thick preserve that’s perfect for swirling into other bakes and treats. One of my favorites? A simple no-churn ice cream that only takes five ingredients and just a few minutes to throw together. It’s endlessly adaptable—use any fruit preserve or compote you have on hand, and you’ve got yourself a creamy, sweet, fruit-swirled dessert without breaking a sweat. It’s a little more relaxed than my Lemon-Lime Semifreddo , and a bit more casual than something like my Raspberry Coulis Panna Cotta —but just as satisfying in its own unfussy way. No water bath, no churning, no need to plan too far ahead. Just whip, swirl, freeze, and you’ve got summer in a scoop. SKIP TO RECIPE CARD SKIP TO VIDEO Just 5 ingredients – No fancy equipment, no eggs, no stress. If you’ve got heavy cream, sweetened condensed milk, and a fruit preserve, you’re already halfway there. Make it your own – This recipe works with any fruit jam or compote. Strawberry rhubarb is classic, but raspberry, cherry, or even peach would be just as good. No churn, no fuss – No ice cream maker needed. Just whip, fold, swirl, freeze, done. Creamy and satisfying – Thanks to the sweetened condensed milk and whipped cream, you still get that rich, scoopable texture. Perfect for prep-ahead desserts – Great for dinner parties, weekend treats, or using up the last bits of homemade jam. What You'll Love Can I use store-bought jam instead of homemade preserve? Absolutely. Any thick fruit jam, compote, or preserve will work—just make sure it’s not too runny. Bonus points if it’s one you already love on toast. Do I have to use strawberry rhubarb? Not at all! This base is super flexible. Try raspberry, blueberry, cherry, or even mango for a tropical twist. You could also mix two flavors (peach + ginger? Yes please). How long does it take to freeze? It needs about 6 hours , but overnight is best for a firm, scoopable texture. How long will it keep in the freezer? Up to 2 weeks in an airtight container. After that, the texture might get a little icy—but it’ll still taste great. Can I reduce the sugar? The condensed milk provides both sweetness and creaminess, so reducing it will change the texture. If you prefer a less-sweet version, use a tangier or less-sweet preserve to balance things out. Can I add mix-ins like crushed cookies or nuts? Totally! Fold in crumbled graham crackers, chopped pistachios, or bits of white chocolate just before freezing. Keep it simple or get creative. Frequently asked Questions Ingredints Explained Ingredients 2 cups heavy cream (480ml) 1 can (14 oz) sweetened condensed milk (400ml) 1 tsp vanilla ¾ cup strawberry rhubarb preserve (room temp) NEWSLETTER SIGN-UP Preparation Whip the cream to stiff peaks. In another bowl, mix condensed milk and vanilla. Fold cream into the milk mixture. Pour half into a loaf pan. Spoon half the preserve on top. Swirl lightly. Repeat with remaining ice cream base and preserve. Freeze 6 hours or overnight. Scoop and serve! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP