Sunday Favorites

Happy Sunday to you all!

Today is Sunday Favorites, the day we revisit a post over at Chari's blog "Happy to Design"

I thought since I posted earlier this week about our International Christmas dinner, which was Italy this year, I would share last years dinner. This post actually was posted on my personal blog (I hadn't even thought about starting The Thrifty Groove last Christmas), but I thought it would be okay with Chari to bring it over to the Thrifty Groove for a revisit.

To visit this year's Tablescape, click here and for our dinner, click here!

Our 2008 International Christmas Dinner - Switzerland

Cheese Fondue Recipe

**Sorry, I completely forgot to take a picture before we dove into the fondue!

1/2 pound Swiss-style cheese such as Jarlsberg or Emmenthaler, shredded
1/2 pound Gruyere cheese, shredded
2 tablespoons cornstarch
1 garlic clove, peeled, halved crosswise
1 cup dry white wine
1 tablespoon lemon juice
1 tablespoon kirsch (cherry brandy)
1/2 teaspoon dry mustard
Pinch nutmeg
Assorted dippers - cubed ham (skip for vegetarian option), blanched broccoli, carrots, or cauliflower, cherry tomatoes, chopped green bell peppers, cubed French bread (skip for wheat-free version), peeled and chopped apples or pears

1 Place the shredded cheese and cornstarch in a plastic freezer bag. Seal, shake to coat the cheese with cornstarch. Set aside.
2 Rub the inside of a 4-quart pot with the garlic, then discard. Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the wine. Stir constantly in a zig-zag pattern to prevent the cheese from seizing and balling up. Cook until the cheese is just melted and creamy. Do not let boil. Once smooth, stir in kirsch, mustard and nutmeg.
3 Transfer the cheese to a fondue serving pot, set over a flame to keep warm. If your pot is thin-bottomed, a lit candle will probably do. If thick-bottomed, you can use a small Sterno.
4 Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot.
5 Spear dipping foods with fondue forks or wooden skewers. Dip to coat with the cheese, and eat.


Makes 4 servings

5+1 Tbs Plain white flour
50g Unsalted butter
1 Onion, sliced, previously sauteed in a bit of butter and left aside
24 oz Chicken stock
1 c white wine
100g Cheese, grated (For this recipe Gruyère, Appenzeller, Swiss cheese or even Emmentaler can be used.)

Salt to taste
Pepper to taste
1 Handful bread, cubed and toasted (optional)
1 Tbs Parsley, chopped (optional)
1 Tbs Chives, chopped (optional)

1. Heat up a pan, melt the butter, saute the onions and remove with a slotted spoon.
2. Add 5 tablespoons flour continuously stirring until you obtain a brown roux.
3. Add the remaining tablespoon flour and stir briefly.
4. Take the pan away from the heat.
5. Add the wine and the chicken stock.
6. Stir well with a whisk.
7. Put back over heat and bring to a boil while stirring with the whisk.
8. Simmer the soup, uncovered for about 40 minutes and stir occasionally.
9. Salt and pepper to taste.
10. Serve the soup.
11. Garnish with bread cubes, parsley, chives, and sautéed onions.



Ingredients for 4 persons:
1 bundle red radish, cut into slices
2 carrots, cut into slices
100 g (0.22 pounds) Emmentaler cheese, cut into small pieces
100 g (0.22 pounds) Greyerzer cheese, cut into small pieces
100 g (0.22 pounds) Tilsiter cheese, cut into small pieces
3 cervelas (pork sausage, not cooked or grilled, just raw), cut into slices
½ cucumber, cut into small pieces
4 potatoes, cooked, cut into small pieces
1 tablespoon mustard
1 onion, hacked
1 piece of garlic, pressed
¼ teaspoon salt
½ teaspoon spices
1 teaspoon lemon juice
4 tablespoons vinegar
5 tablespoons oil
1 or 2 eggs, cooked hard
2 tomatoes
Chive, cut into small
Put the vegetables and the cheese in a bowl and mix them well.
Make the sauce with all the ingredients mentioned above, from pepper to oil and stir well.
Pour the sauce over the salad and mix well.
Peal the eggs and cut them into slices.
Cut the tomatoes and use them together with the eggs for decoration.
Pour the chive over the salad.

Preparation time: 15 min

Cooking time: 15 min
750 g calf or ox liver
24 sage leaves
12 slices lean bacon
60 ml butter
2 onions

Cut the liver into 12 finger-length pieces. Top each piece with a sage leaf. Wrap a strip of bacon around the liver and sage.
Using 8 skewers, spear 3 pieces of bacon-wrapped liver on each skewer.
Melt the butter in a large, heavy-based pan and cook the onions until golden brown and soft.
Place the skewers in the pan side by side. Fry over a gentle heat until the liver has cooked through.


200 gm Potatoes (7 oz)
3 x Onions
40 gm Butter (1.5 oz)
1/2 x Clove garlic, mashed
3 dl Whipping cream
400 gm Macaroni, cooked (14 oz)
Salt, freshly ground pepper
40 gm Gruyere cheese (1.5 oz)
25 gm 'Vacherin de Fribourg'- cheese (1 oz)
1 kg Cooking apples (2 lbs 4 oz)
Clove vanilla bean, slit open
120 gm Granulated sugar (4.25 oz)
Stick cinnamon
1 dl Water Lemon juice (optional)

Boil the potatoes in their skin. Let cool.
Peel onions and cut into thin slices. In a large frying pan heat the butter and saute' the onions until a light brown. Moisten with cream, add the garlic and bring to boil. Stir in the (cooked) macaroni, slice the potatoes and stir into pan. Reheat. Grate the cheese and stir in.
Apple sauce:
Peel and core apples. Cut into small pieces. In a saucepan bring water and sugar to a boil. Add the apples and the spices. Cook until tender, remove the spices, liquidise. Return to saucepan, bring to a simmer and let the liquid evaporate somewhat. Correct seasoning with a few drops lemon juice and sugar as necessary.
Arrange the macaroni&potatoes mixture in the centre of each (heated) plate, pour the sauce all round, sprinkle with some grated cheese.

Braided Swiss Bread

4 cups luke warm milk
Beat 4 eggs into the warm milk
3 packages of yeast in ½ cup water and 2 Tab sugar (let sit for 5 minutes)
Add together the milk, eggs, yeast and then add:
2 teaspoons salt
2 Tab. Butter
10-12 cups flour

Let it raise for 2 hours, punch it down and let it raise another 30 minutes. Cut into 1/3’s, pull into lengths that you can braid the dough. Let it raise then brush with milk and eggs and bake.

1 stick soft butter (1/2 cup)
3-4 eggs
1 cup sugar
Beat the eggs into butter one at a time then beat in the sugar and whip
1 lemon rind
1 Tab rum extract
Mix together:
1 teaspoon baking powder
31/2 – 4 cups flour

After mixing together the baking powder and flour add it to the rest of the mixture. Cover and let it rest in a cool place for 1-2 hours. Roll out in round strips about the size of a finger and cut in 3 inch lengths. Deep fry in hot oil then sprinkle with powdered sugar or roll in cinnamon and sugar.

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  1. That is just an amazing all of that food.. Oh the love of cheese..

  2. I'm so hungry right now! :-)

  3. It is nice to see such different foods for the holiday season. Us...turkey dinner all the way but my mother in law who is from Latvia always made different things for dinner on Holy Night.

  4. Everything looks so inviting. I love foods from other countries.

  5. Looks delicious! We had a traditional Christmas dinner this year, though we also had lots of Vietnamese and Chinese food during the holiday week. Happy New Year!

  6. Hi Diann...

    Ohhh my...I just love the idea of doing an international menu for Christmas interesting! Your swiss menu sounds divine! When we were in Switzerland a few years ago, we experienced some of the best food that I've ever eaten! We stayed in Zurich for several days...there is a really large lake there so lots of different kinds of fish, etc. It was sooo good! Ohh...and all the cheese...out of this world delicious! Anyway...BRAVO...for taking on such a menu!!! Thank you so much for sharing it with us for Sunday Favorites today, my friend!!! I loved it!!!

    Sending you my warmest wishes and blessings for a fabulous new year! I'm really looking forward to what 2010 holds for all of us here in Blogland!!!

    Chari @Happy To Design

  7. Okay, Diann... now I'm STARVING! LOL!


    Sheila :-)


Thank you for taking the time to comment! I love to hear your ideas. If you ask a question, I will answer it here in a comment back to you. Please check back! Thank you for visiting and have a wonderful day! Diann :)