SWISS INSPIRED THANKSGIVING DISHES

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: processed cheese

Part-skim mozzarella reduces fat while processed cheese lowers cost.

ham

🥗Healthier: turkey ham

💰Cheaper: bologna

Turkey ham is lower in fat; bologna is often less expensive.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Green olives provide a different flavor profile, while canned olives are budget-friendly.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheese blend

Nutritional yeast offers a cheesy flavor without dairy, while blends can be more affordable.

Mix together the flour, olive oil, salt, and water in a bowl.

Knead for a minute then set aside while preparing the toppings.

Preheat the oven to 450F/230C. Line a large baking sheet with parchment.

Roll the dough out on a lightly floured surface into a circle as thin as possible.

Transfer the dough to the lined baking sheet then spread the mix of heavy cream and cottage cheese over the top, leaving a space around the edge without any toppings.

Spread over the onions and leeks, then top with the apple, spreading them evenly.

Top with the raclette cheese, season with salt and pepper, then bake for around 10 minutes, until the edges are lightly brown and crisp and the toppings are just starting to color.

Take it out of the oven, spread the Viande séchée and micro greens, then slice.

Melt the butter and sweat the onion.

Add the other vegetables and sweat slowly.

Add the vegetable stock and butter beans (previously rinsed) and bring to a boil. Cook for 5 minutes.

Add the pasta and milk, cook for 10 minutes.

Season, before serving add the cream and spinach. Sprinkle with the cheese.

Make a caramel with the sugar and water. Turn the heat down.

Add the pears and dried fruits and stir well.

Add the stock and bacon. Bring to a boil.

Turn the heat down and let it simmer for 45 minutes, stirring occasionally.

Add the potatoes and cook for 25 minutes, until the liquid is almost evaporated.

Season and sprinkle with parsley before serving.

In a large pot, bring the milk to a boil.

Whisk in the sugar and salt, then add the chestnuts.

Cook for about 30 minutes, or until the chestnuts are soft. Add the vanilla and kirsch.

Using an immersion blender, puree until smooth. If the mixture is too thick, add a bit more milk.

Let rest in the fridge for a few hours.

Squeeze through a Vermicelles press.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens