Swiss Alpine garden fresh pumpkin pie

We harvest 20-40 pumpkins from our Alpine garden every October, dry them for a month on the warm stones of the veranda to harden them off, then store them in a cool dark area for winter eating. We grow them at 1,100 metres altitude, on dirt mixed with a good dose of the neighboring farmer’s […]

Topping and tailing gooseberries the easy way

Here’s a shortcut a wine grape grower’s wife shared with me, for topping and tailing gooseberries. We use them in jam and pies, both of which I love, but it’s always seemed unfair to me that you first get pricked by the thorns and then you have the tedious job of topping and tailing them. […]

Welcome home pies (rhubarb this time)

Click on photos to view larger My son just graduated from college, from UBC in Vancouver. What better way to celebrate his homecoming than with yet another pie, our standard way for the past four years of welcoming him home to Switzerland from abroad. The rhubarb in the garden turned out to be exactly right, […]

Au P’tit Bonheur Thanksgiving meal

The P’tit Bonheur in Chambésy will be serving Thanksgiving dinner on Thursday, 26 November 2009. The menu includes pumpkin soup with pumpkin seed oil, apple and walnut salad with cranberry vinaigrette, roast turkey and giblet sauce with fig stuffing, mashed potatoes and Brussels sprouts, and pumpkin pie with whipped cream and vanilla ice cream for […]

The art of tarts: recipes for summer fruit

Stephanie Jaworski’s methods for making fruit tarts are perfect for the fruits that are now in season in the Lake Geneva region. What’s interesting is that she presents a method that is versatile and can be applied to various fruits. It is a sort of mix and match approach, which leaves you room for creativity. […]