Swiss Christmas dinner: Turkey, fondue compete with Chinese takeout

class = “sc-cffd1e67-0 fmXrkB”>

There is no “traditional” Christmas dinner in Switzerland as there is in, for example, the USA or Great Britain. But the Swiss love to have a good time at Christmas.

In the Middle Ages, people fasted at Christmas; It was only at Christmas that people were allowed to fill their stomachs with meat, dairy products and eggs. Even today, the Christmas menu features expensive meats and rich ingredients, often inspired by traditions from abroad.

Like many things in Switzerland, Christmas preferences vary by region. French-speaking Switzerland loves poultry, especially turkey, at Christmas. In French-speaking Switzerland, the “Thanksgiving” bird is considered a symbol of wealth, abundance and community: the whole family can eat from the big bird, Isabelle Raboud, curator of the Museum of Nutrition in Vevey VD, tells Swissinfo.

Demand for the North American furry pet is constantly growing, including in German-speaking Switzerland. What the Swiss don’t eat: German Christmas goose. The Christmas goose is not yet popular except among Swiss people of German origin.

Poultry is also on the Christmas table in Ticino. So traditional kapon, a castrated and fatted rooster served with mustard sauce. There is a starter Ravioli in broth. For dessert, you can get it in the Italian-speaking part of Switzerland. panettoneIt is an airy, light cake specialty prepared with candied fruits.

True Christmas traditions at the dinner table exist only in the German-speaking parts of Switzerland. of Aargau Milky meatballs for a banquet and in the Bern district Bernese plate with a variety of meats, baked beans, sauerkraut and potatoes.

Nowadays the desire to get together as stress-free as possible is as great as possible. So it’s no surprise that simply prepared yet festive dishes have become popular.e fondue, fondue chinese style or raclette have become favourites.

Or at least not quite: In the classic “casserole” or Dutch oven, meat, vegetables and dumplings are dipped in hot broth. The court has been in existence since the 3rd century AD.

Fondue chinoise, however, only became truly popular in the 1970s. At least that’s what Philipp Sax, Education Manager of the Swiss Meat Association (SFF), predicts in an interview with SRF. According to Sax, the “stew” was gradually integrated into Swiss food culture and adapted to the Swiss palate with quality sauces.

Why is it called “fondue chinoise” if nothing is melted? Sax thinks this may come from similar plates and cutlery used in cheese fondue. Or it may be based on Fondue Bourguignonne, in which pieces of meat are immersed in boiling oils and fats that must first be melted.

Cookies were baked even in pre-Christian times: ritual baking was part of the festive season. In the Middle Ages, monasteries were baked in commemoration of the birth of Jesus Christ. Since then, the scents of cinnamon, anise, ginger and chocolate have been wafting from every Swiss bakery. So if we were to highlight one tradition on the Swiss Christmas table, it would probably be the popular biscuits. (chj)

Source : Blick