Merishauser Bienenstich (how-to video)
CUISINE HELVETICA
SWISS FOOD, DRINK & CULINARY TRAVEL
Newsletter #20: October 2022
Dear Readers,
Sweet + Swiss, my second cookbook with Helvetiq, is now available!
You'll find it in English, French and German.
(Please note: It's currently planned for US distribution starting in January 2023).
A collection of 45 sweet recipes, this book brings together some of my favorite breads, cakes, tarts, biscuits, puddings and more. Once again, as with my first cookbook, I had the pleasure of working with photographer Dorian Rollin and food stylist Camille Stoos.
Tarte aux pruneaux (plum tart), a specialty from French-speaking Switzerland.
For this new cookbook, I had two primary goals: (1) to help make Swiss desserts more well known within Switzerland and beyond, and (2) to share easy-to-understand recipes for sweet treats that make people happy.
How-to-video
Merishauser Bienenstich
In my new cookbook, you'll find a recipe for a yeasted cake from the Swiss canton of Schaffhausen. Known as the Merishauser Bienenstich, this cake has a sweet, crunchy honey-hazelnut lid.
Learn how to make the Merishauser Bienenstich here:
W Verbier Hotel
I finally made it to Verbier! Have you ever visited this Swiss ski resort town in Valais? Where do you usually stay when you go there?
During a recent press trip, I stayed at the W Verbier. This 5-star hotel opened in 2013 and has multiple cafés and restaurants to choose from. This includes the Eat-Hola Tapas Bar from the Spanish Michelin-starred chef, Sergi Arola.
Thanks for subscribing to and reading my newsletter! I really appreciate that you're here.
As always, please don't hesitate to contact me if you have any questions.
Many thanks, and best wishes,
Heddi
P.S. Sweet + Swiss book events - I may be coming to a Swiss city near you!
