Fresh Fruit Spread

Fresh Fruit Spread

Source: My mother-in-law about 1990’s.

Personal Notes:

My mom and I have been making jellies and spreads for years now-with having a nice sizey organic orchard, we had the benefits of having bushels of ripe fruit at once. It was always a 2-3 hour labor intensive process, but the outcome was always worth it and well received by the family.

My mother in law introduced me to a quick and easy process for making 1 or 2 jars at a time-with out the intensity of working on big batches.

Since we have berry bushes here, they are in abundance-every morning we go out and pick from the vines-sometimes it takes a few days to get 4 cups of fruit, while other times, like today, I got it in one picking. This recipe is great for those small batches of jelly and jam. It takes a few minutes to prepare, and total job time is about 15 min. The kids love this fresh jelly/jam, and we do too! I thank my mother in law for introducing this wonderfully easy recipe to us. Enjoy!

raspberry bush
2-4 C. fruit Juice from 1 fresh lemon
2-4 C. sugar (depending on preference) 1 packet natural pectin

OK, it’s really simple-work with a soft fruit to get quick results!

Take your fresh picked fruit, wash it, drain it and put in a pot-large enough to give your fruit room to expand and cook with out bubbling and splashing you.

Cook the fruit on high for about 5-10 min. Add the sugar, and the lemon juice. Cook and stir for 10 min.

Get a fresh clean jar, have more than less ready in case you need them. Add your pectin, stir with a whisk for 3-5 min. Pour into clean, sanitized jelly jars.

Close and let stand until the lid is sealed (in cooling process) Store in cool dark place, or refrigerate.


raspberry jam

Biscuit Roll with whipped cream and Fruit

Biscuit Roll with whipped cream and fresh or frozen Fruit (Strawberries)

Source:  sister-in-law Salvatrice (Silvia) about 2000’s

Personal Notes:
My sister-in-law in Switzerland made this cake and brought it to my house.  My mom was visiting at the time, and she and I both agreed after tasting this, we must learn this recipe.  It was light, very full of taste and looked a bit complicated.  My sister-in-law has evolved into a talented baker, and she impressed upon us that this was a very easy cake.  My mom being my mom, insisted I call her to learn how to make this.  So we did-needless to say, it is very easy, and we had a great time w/ her as she taught us the simple steps of this biscuit.  A few tips were necessary to learn (by trial and error) and her steps insured a successful outcome w/ the roll.  Try it, and play around with your ingredients for the roll.  The biscuit is the same, but the inner is what you can experiment with.  Enjoy!

Biscuit with whipped cream and strawberries


Biscuit: Cream & Fruit filling:
100 gr. sugar 1 pint heavy cream
4 Egg yolks 1 package of fresh or frozen berries
Juice from lemon and rind from lemon 4 tsp. powder sugar
4 egg whites
2 Tbs. powder sugar
90 gr. flour

Break this down into 3 steps:

  1. Preparation of the egg yolk
  2. Preparation of the egg white
  3. Combining the above with the flour to form the dough

Begin with egg yolks.  Whip on high speed until it begins to cream and foam.  Add sugar, and continue for about 3 more min.  Set aside.

Beat egg whites until firm, then add your powder sugar and you might opt for a pinch of salt.

Now, you have your completed egg mixtures, and you combine the whites in the yolks by folding w/ a plastic spatula.  Add your flour and lemon ingredients and mix until well combined.

Take an oven tray and line it with baking paper.  Heat your oven to 220°C., and pour the dough on the baking paper.  Spread evenly with a spatula, and bake in oven for 6 min. or until lightly golden brown.

Have another baking sheet lined with baking paper right next to you when you take out the baked biscuit.  Flip the hot one face-down to the other paper.

Family secret: Have yourself a towel wet with cold water and rung out ready to put over the biscuit which is laying face down and has the baking paper on top. Cover paper with wet towel and see the steam rising. Let it sit for about 3-5 min.  This step ensures you to properly remove the baking paper without taking off the layer of cake with it.

Have your filling ready to use as soon as the paper comes off the biscuit.  Take a spatula and evenly spread on the filling.  Once finished, begin to roll.  Once finished, and roll is cooled, sprinkle with powder sugar and refrigerate.  Serve chilled.

Apple pudding

Apple Pudding

Source: Adapted from “The New Vegetarian Epicure” cookbook

Personal notes:
If it’s fall right now, and you live in Switzerland, you will quickly notice that Apples are in abundance-especially if there has been a good end to the summer with warm temperatures.  We moved to Switzerland  Summer 2011, and the people around here say, it’s the best apple season they have had in decades!  Either way, typically where you live there are apples galore!  Here’s a nice fall recipe.  Enjoy.

10-12 medium apples 6 Tbs. melted butter
2 ½ cups water ½  cup raisins
¾ cup sugar 4 eggs
2 tsp. cinnamon 2 cups milk
dash nutmeg ½ tsp. vanilla
1 ½ quarts cubed French bread cut in ½ in cubes chopped walnuts
2/3 cup cream 2 Tbs. brown sugar

garnish:  1-2 cups softly beaten heavy cream

Peel and core the apples, quarter them and cut the quarters crosswise in thick slices.  Combine the prepared apples in a large, non0reactive pot with the water, sugar, cinnamon, and nutmeg.  Bring the water to a boil, then lower the heat to medium and let the apples simmer, stirring often, until they are perfectly soft and most of the liquid has cooked away.  This may take 30-45 minutes, and some of the apple slices will fall apart into a sauce.

Put the bread cubes in a large mixing bowl.  Drizzle the melted butter over the bread and immediately toss the cubes, distributing the butter as evenly as possible.  Spread the buttered bread cubes on a baking sheet and toast them in a 400* oven for about 10 minutes, or until they are golden brown.

Return the toasted bread to the big mixing bowl, and stir in the cooked apples and the raisins.

Beat together the eggs, milk and vanilla, and mix this custard into the apples and bread.  Let the pudding mixture stand for a few minutes as the bread absorbs the liquid, then give it another stir and spoon I into a large battered gratin dish.  Sprinkle the chopped walnuts and brown sugar over the top.

Bake the pudding at 350* for 40 minutes.  Serve it warm, with slightly beaten heavy cream on the side.

Serves 10-15

Bircher Müsli

Bircher Müsli

Source: Adapted from “Good Things” cookbook.

Author’s intro to Bircher Muesli, read it, you will love the dish more!

“This raw fruit porridge, more appetizingly known as Bircher muesli, makes a luxurious breakfast dish.  It was invented by Dr. Bircher-Benner, pioneer of food reform, for patients at his Zurich clinic.

He explained that he felt muesli “corresponds with the laws of the human organism,” its composition, i.e., its proportions of protein, fat and carbohydrate calories, being identical with mother’s milk.  The fact is that Bircher muesli tastes delicious:  it’s the one great contribution of the vegetarian movement to the pleasures of European eating.”

Personal notes:
I will provide the original Bircher muesli recipe from the clinic and the cookbook.  I do however adapt it for my needs-what this meal is super for, is using up all your ‘older’ fruit.  So, I make a big batch (500 grams oats), rather than the individual serving the recipe is for.  I include usually 2 of each fruit, and my fruits usually include apples, pears, banana, kiwi, and dried raisins.  When seasonal, I love adding a ripe persimmon.  Either way, share it with the ones you love and enjoy!

Bircher Muesli
1 level Tbs. coarse oatmeal or rolled oats 1Tbs. condensed, sweetened milk
3 Tbs. water Juice of half a lemon
1 medium apple 1 Tbs. chopped nuts

Put oats and water into a bowl and soak for 12 hours (overnight).  Just before eating, stir in the sweetened condensed milk and the lemon juice, which sharpens the flavour agreeably and helps to keep the apple from turning brown.  Put a flat grater over the bowl and grate in the apple, peel, core and all, but no stalk.  Stir the apple into the oatmeal mixture every so often, to prevent its discolouring.  Add the nuts and serve.