swiss

With a hint of caramel from toasted sugar, Belgian cassonade, or light brown sugar, this Swiss meringue–based chocolate frosting is rich, complex, and none too sweet.

Chocolate Swiss Buttercream Recipe

egg eggs

cream of tartar

unsalted butter (4 sticks; 455 grams), softened to about 65°F (18°C)

(5 grams) vanilla extract (plus more if needed)

espresso powder (optional),

Fill a wide pot with at least 1 1/2 inches water, with a thick ring of crumpled tinfoil placed on the bottom to act as a "booster seat" that will prevent the bowl from touching the bottom of the pot. Place over high heat until steaming-hot, then adjust temperature to maintain a gentle simmer. Combine egg whites, sugar, salt, and cream of tartar in the bowl of a stand mixer. Set over steaming water, stirring and scraping constantly with a flexible spatula, until egg whites hold steady at 185°F (85°C). This should take only 10 to 12 minutes, so if the mixture seems to be moving slowly, simply turn up the heat. Once ready, transfer to a stand mixer fitted with a whisk attachment and whip at high speed for about 10 minutes, until meringue is glossy, stiff, and cool to the touch, around 90°F (32°C).

With mixer still running, add butter, 1 or 2 tablespoons at a time. Initially, the volume of the meringue will decrease dramatically; it may even seem soupy along the way, but as the cool butter is added, the mixture will begin to thicken and cool. In the end, the buttercream should be thick, creamy, and soft but not runny, around 72°F (22°C). Mix in vanilla extract on low speed until well combined.

Melt chocolate, either in a microwave or over a water bath, until fluid and warm; start at the lower end of the suggested quantity range for a "milk" chocolate profile, or use the maximum amount for the deepest chocolate flavor. Scrape all of the warm chocolate into stand mixer bowl at once, then immediately begin whipping on medium-high until fully incorporated. Scrape bowl with a flexible spatula to ensure there is no unincorporated chocolate lurking around sides of bowl, then continue mixing until homogeneous. If you like, adjust to taste with additional salt, vanilla, or dissolved espresso powder to add depth of flavor.

Use buttercream right away, or transfer to a large zipper-lock bag, press out air, and seal. Buttercream can be refrigerated for up to 2 weeks and frozen for up to several months. (The main issue with longer storage in the freezer is odor absorption, not spoilage.) Rewarm to approximately 73°F (23°C) and re-whip before using.

Troubleshooting: If warmer than 76°F (24°C), the buttercream will be soft and loose; pop it in the fridge for 15 minutes and re-whip to help it thicken and cool. If colder than 70°F (21°C), the buttercream will be firm and dense, making it difficult to spread over cakes and slow to melt on the tongue, creating a greasy mouthfeel. To warm, briefly set over a pan of steaming water, just until you see the edges melting slightly, then re-whip to homogenize. Full troubleshooting guide and video here.

Here's what you need: boneless, skinless chicken breasts, salt, pepper, garlic powder, onion powder, swiss cheese, ham, peanut oil, all-purpose flour, eggs, panko bread crumbs, butter, garlic, all-purpose flour, milk, dijon mustard, shredded parmesan cheese, salt, pepper

Crispy, Creamy Chicken Cordon Bleu Recipe By Tasty

boneless, skinless chicken breasts

salt,

pepper,

garlic powder

onion powder

swiss cheese

½ lb ham, thinly sliced

peanut oil, or vegetable oil,

all-purpose flour

eggs, beaten

panko bread crumbs

butter

garlic,

milk

dijon mustard

parmesan cheese

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Crispy, Creamy Chicken Cordon Bleu Recipe by Tasty

Sprinkle the chicken breasts with salt, pepper, garlic powder, and onion powder, tossing to coat evenly.

On a cutting board, place a chicken breast between two sheets of plastic wrap and pound until about ½ inch (1 cm) thick with a meat mallet, rolling pin, or heavy pan.

Remove the plastic wrap and place 2 slices of Swiss cheese, then 2 slices of ham, then another layer of Swiss cheese, and another layer of ham. Evenly roll the chicken and place onto a new sheet of plastic wrap.

Wrap the chicken in the plastic wrap tightly and use the excess plastic on the sides to twist, firming up the roll of chicken cordon bleu as you work. Tie the excess plastic. Repeat with the remaining ingredients, then chill the rolls in the fridge to set for 30 minutes.

Meanwhile, preheat a tall-sided pan with 2 inches (5 cm) of oil to 325°F (170°C).

After the rolls are set, prepare 2 separate large, wide dishes with the flour, beaten egg, and bread crumbs. Dredge the chicken first in the flour, then the egg, and then bread crumbs.

Place the breaded chicken cordon bleu in the oil and cook for about 5 minutes per side, or until the outside is an even golden brown. If a good color is achieved and the chicken’s center is still not 165°F (75°C), place the chicken cordon bleu on a wire rack set over a baking sheet and finish the chicken in the oven at 325°F (170°C) until that temperature is reached.

Meanwhile, prepare the sauce. In a 1 ½-quart saucepan over medium heat, melt the butter and cook the garlic until soft. Add the flour and whisk for 1 minute.

Add the milk and whisk until fully combined with the roux and no lumps remain. Continue whisking until the mixture comes to a simmer and has thickened.

Add the mustard, Parmesan cheese, salt, and pepper and whisk to combine. Remove the pan from the heat.

Slice the chicken and serve drizzled with Dijon sauce.

https://vid.tasty.co/output/51140/mp4_640x640/1504638760

Based on a traditional Swiss buttercream, this silky frosting is flavored with virgin coconut oil rather than artificial coconut extract, so it tastes wonderfully authentic.

Creamy Coconut Frosting Recipe

sugar

Scraped seeds vanilla bean,

unsalted butter (4 sticks; 450 grams), softened to about 65°F (18°C)

virgin coconut oil

(5 milliliters) Tahitian vanilla extract,

Fill a wide pot with at least 1 1/2 inches water, with a thick ring of crumpled tinfoil placed on the bottom to act as a "booster seat" that will prevent the bowl from touching the bottom of the pot. Place over high heat until steaming-hot, then adjust temperature to maintain a gentle simmer. Combine egg whites, turbinado sugar, salt, cream of tartar, and vanilla seeds in the bowl of a stand mixer. Set over steaming water, stirring and scraping constantly with a flexible spatula, until egg whites reach 185°F (85°C). This should take only 10 to 12 minutes, so if mixture seems to be moving slowly, simply turn up the heat. Once ready, transfer to a stand mixer fitted with a whisk attachment and whip at high speed about 10 minutes, until meringue is glossy, stiff, and cool to the touch, around 90°F (32°C).

With mixer still running, add butter, 1 or 2 tablespoons at a time, followed by coconut oil. Initially, the volume of the meringue will decrease; it may even seem soupy along the way, but as the cool butter is added, the mixture will begin to thicken and cool. In the end, the buttercream should be thick, creamy, and soft but not runny, around 72°F (22°C). Mix in vanilla extract on low speed until well combined.

Use buttercream right away, or transfer to a large zipper-lock bag, press out the air, and seal. Buttercream can be refrigerated for up to 2 weeks and frozen for up to several months. (The main issue with longer storage in the freezer is odor absorption, not spoilage.) Rewarm to 72°F and re-whip before using.

Troubleshooting: If warmer than 74°F (23°C), the buttercream will be soft and loose; pop it in the fridge for 15 minutes and re-whip to help it thicken and cool. If colder than 68°F (20°C), the buttercream will be firm and dense, making it difficult to spread over cakes and slow to melt on the tongue, creating a greasy mouthfeel. To warm, briefly set over a pan of steaming water, just until you see the edges melting slightly, then re-whip to help it soften and warm. You can find a full troubleshooting guide and video here.

Toasted sugar and salt tame the sweetness of this quick and easy frosting, keeping it flavorful and light.

Old-Fashioned 7-Minute Frosting Recipe

vanilla extract,

For a Stand Mixer With a Bowl-Lift Design: Tear off a long strip of foil and crumple it into a thick ring. Place it in the bottom of a 3-quart saucier, or similarly large, wide pot, and fill with roughly 1 1/2 inches water. Place over high heat until bubbling-hot, then adjust the temperature to maintain a gentle simmer.In a stainless steel stand mixer bowl, combine egg whites, toasted sugar, salt, and cream of tartar. Set over the steaming water so that the bowl is resting on the foil ring and touching neither the water nor the pot itself. Cook, stirring and scraping constantly with a flexible spatula, until egg whites register 175°F (79°C) on a digital thermometer; this should take no longer than 10 to 12 minutes. Transfer bowl to a stand mixer fitted with a whisk attachment.

For a Stand Mixer With a Tilt-Head Design: Fill a large pot with a few inches of water. Place over high heat until bubbling-hot. In a large glass or ceramic bowl, combine egg whites, toasted sugar, salt, and cream of tartar. Set bowl over the steaming water, then cook, stirring and scraping constantly with a flexible spatula, until egg whites register 175°F (79°C) on a digital thermometer; this should take no longer than 12 minutes. Scrape mixture into the stand mixer bowl and fit stand mixer with a whisk attachment.

Add the vanilla extract, and whip the meringue on high speed until glossy, stiff, and cool to the touch. Along the way, pause mixing to taste the meringue, adjusting the salt and vanilla as needed; if using an extract of another flavor, fold it in with a flexible spatula at the very end, as the oil content of flavors like citrus, almond, or mint may otherwise deflate the meringue. 

Use immediately as a frosting for cake, and serve as soon as possible; at cool room temperature, the frosting will hold for about 24 hours, as the cake will slowly absorb the meringue over time. If desired, after frosting a cake, the exterior layer of meringue can be toasted like a marshmallow using a culinary blowtorch.

Troubleshooting: While the approximate cooking times for the water bath are estimations at best, and will naturally vary from kitchen to kitchen, substantially missing the mark indicates heats that are vastly too high or low. When the meringue cooks much too fast, it is prone to scrambling, regardless of how thoroughly the bowl is scraped, resulting in a lumpy texture and eggy flavor. When the meringue is cooked too slowly, excess evaporation will dry the meringue, making it grainy and dense. In either event, adjusting the heat as needed will resolve the issue.

This light and silky buttercream is none too sweet, and beautifully stable at room temperature. The finished product can be customized with a splash of extract, a drizzle of melted chocolate, concentrated fruit purées, or just about whatever you crave.

Swiss Meringue Buttercream Recipe | BraveTart

Scraped seeds vanilla bean (optional)

unsalted butter (5 sticks; 565 grams), softened to about 65°F (18°C)

(5 milliliters) vanilla extract

almond extract (optional)

Fill a wide pot with at least 1 1/2 inches of water, with a thick ring of crumpled tinfoil placed on the bottom to act as a "booster seat" that will prevent the bowl from touching the bottom of the pot. Place over high heat until steaming-hot, then adjust temperature to maintain a gentle simmer. Combine egg whites, sugar, salt, cream of tartar, and vanilla seeds (if using) in the bowl of a stand mixer. Set over steaming water, stirring and scraping constantly with a flexible spatula, until egg whites hold steady at 185°F (85°C). This should take only 10 to 12 minutes, so if mixture seems to be moving slowly, simply turn up the heat. Once ready, transfer to a stand mixer fitted with a whisk attachment and whip at high speed about 10 minutes, until meringue is glossy, stiff, and cool to the touch, around 90°F (32°C).

With mixer still running, add butter, 1 or 2 tablespoons at a time. Initially, the volume of the meringue will decrease dramatically; it may even seem soupy along the way, but as the cool butter is added, the mixture will begin to thicken and cool. In the end, buttercream should be thick, creamy, and soft but not runny, around 72°F (22°C). Mix in vanilla extract and almond extract (if using) on low speed until well combined.

Troubleshooting: If warmer than 74°F (23°C), the buttercream will be soft and loose; pop it in the fridge for 15 minutes and re-whip to help it thicken and cool. If colder than 68°F (20°C), the buttercream will be firm and dense, making it difficult to spread over cakes and slow to melt on the tongue, creating a greasy mouthfeel; to warm, briefly set over a pan of steaming water, just until you see the edges melting slightly, then re-whip to help it soften and warm. Full troubleshooting guide and video here.

Homemade spaetzle are quick to prepare and really very good. 
Serve topped with cheese and/or fried onions&hellip;or plain with butter&hellip;or baked again until roasted in the oven...or with a meal with sauce; for example, Z&uuml;rigschn&auml;tzlets (Veal in Cream Sauce- Veal Zurich) (Recipe #175785)&hellip;or&hellip;..

Swiss Spaetzle (Very Easy Homemade Noodle)

flour

eggs

water

salt

Meanwhile mix flour, eggs, milk, water and salt together with a blender.

Let rest 5 to 10 minutes and mix briefly.

Add the dough directly into the boiling water quickly using a holed colander or a spaetzle maker.

When the spaetzle float, they are ready; it takes about 2 or 3 minutes.

You can prepare colorful spaetzle if you add to the dough:.

for orange 1 cup of mashed cooked squash or carrots; reduce the water to about 1/2 cup.

This was my first time making spaetzle.  I added some sauteed onion, bacon and tomato concentrate to my dish and loved every bite.  It makes a tasty side dish that would compliment any meal.  My colander didn't have big enough holes so I ended up using my potato masher.  I enjoyed this dish so much that the next day I ordered a spaetzle maker online.  I am looking forward to making this again with the spaetzle maker.  Made for May 2012 Aus/NZ Swap.

Cheesy Swiss Bacon Ranch Bread

(16-ounce) loaf soft French or Italian bread (not baguette)

unsalted butter, melted

1 (.4 to 1.0-ounce) packet buttermilk ranch dressing mix

Swiss cheese

bacon

Preheat the oven to 400°F. Line a baking sheet with a slicone baking mat or several layers of parchment papaer or aluminum foil. (This helps to keep the bread from getting too dark on the bottom and makes cleanup easier.)

In a small bowl, whisk together the butter and ranch dressing mix until smooth. Set aside.

Slice bread into about 16 1-inch pieces being cautious about not cutting all the way through the bottom of the bread.

Place the bread on the prepared pan. Using a pastry brush or spoon, spread the butter mixture on both sides of each slice of bread.

Cut Swiss cheese slices in half and place one piece in between each of the bread slices.

Cut bacon strips in half and then cut each half in half lengthwise - giving you 4 pieces of bacon from each slice. Place a strip on top of each slice of bread.

Bake for 20 to 25 minutes or until the bacon is crisp and the cheese is melted.

There&#x27;s no getting around having a ton of leftovers at Thanksgiving. These Leftover Turkey Rolls with Cranberry Butter are the perfect way to use them up in a fun and easy way!

Leftover Turkey Rolls with Cranberry Butter

Non-stick spray

Dinner

turkey

everything bagel seasoning

cranberries

orange juice

Butter

honey

orange zest

For the Cranberry Butter

Cook cranberries and orange juice in a medium...

Cook cranberries and orange juice in a medium saucepan until popped and tender (about 10 minutes).

Allow the cranberry sauce to cool completely. If...

Allow the cranberry sauce to cool completely. If using leftover cranberry sauce, you want about 2/3 cup.

Mix cranberry mixture into the butter with the...

Mix cranberry mixture into the butter with the honey and orange zest until well combined.

Transfer mixture to a jar OR form into...

Transfer mixture to a jar OR form into a log and wrap in parchment paper or plastic wrap, twisting ends and tucking to store in the fridge.

For the Leftover Turkey Rolls

Preheat oven to 350ºF. Spray an 8x8 baking...

Preheat oven to 350ºF. Spray an 8x8 baking pan with non-stick cooking spray. Set aside.

On a cutting board, roll out each thawed...

On a cutting board, roll out each thawed roll into a square, roughly the size of your cheese slice. Spread each dough square with 1/2 teaspoon of dijon mustard, then top with swiss cheese and turkey.

Starting with the side closest to you, roll...

Starting with the side closest to you, roll the dough up tightly. Place seam-side down in the prepared baking sheet and bake for 15-28 minutes until golden brown. Remove from the oven and spread the tops with a few pats of the cranberry butter. Top with everything bagel seasoning. Return to the oven for 5 more minutes.

Allow the rolls to cool for 5 minutes...

Allow the rolls to cool for 5 minutes before serving. Serve with more cranberry butter.

The fluffiest matcha swiss cake roll paired with a semi-sweet adzuki bean cream. Heavenly Japanese style green tea dessert just like the ones at the shops.

Matcha Cake Roll w/ Adzuki Cream

Adzuki red bean (pre-soaked)

granulated sugar

tsp sea salt

gelatin

whipping cream 33% M.F.

tsp vanilla extract

60 ml whole fat milk

matcha powder

tsp cream of tartar

cake flour

tsp baking powder

ml vegetable oil

Soak Adzuki beans in 3X the amount of...

Soak Adzuki beans in 3X the amount of water for a minimum of 1 hour or overnight.

Line a 8 X 12" rectangular cake pan...

Line a 8 X 12" rectangular cake pan with parchment paper.

Preheat oven to 325 F.

In a small sauce pan, pour in milk,...

In a small sauce pan, pour in milk, sift in matcha powder.

Place over medium heat, keep stirring mixture until...

Place over medium heat, keep stirring mixture until it starts to steam and no visible clumps of powder can be seen. Take off heat and set aside to cool. Do not let boil.

In a clean and dry, non-plastic mixing bowl,...

In a clean and dry, non-plastic mixing bowl, whip egg whites on slow speed until frothy, add cream of tartar.

Increase speed to medium, once the whites become...

Increase speed to medium, once the whites become opaque and bubble size have tightened up, add sugar a little bit at a time.

Increase speed to med-high, whip until stiff peaks....

Increase speed to med-high, whip until stiff peaks. (Note 2) You've now made a meringue.

In a large mixing bowl, sift in cake...

In a large mixing bowl, sift in cake flour, sugar, baking powder and salt. Stir to combine.

Create a well in the center. Inside it,...

Create a well in the center. Inside it, add yolks, oil, vanilla extract and the now cooled matcha milk mixture.

Stir to combine until fully incorporated, do not...

Stir to combine until fully incorporated, do not over mix.

Gently fold 1/3 of the meringue into the...

Gently fold 1/3 of the meringue into the milk-flour mixture to get it moving. Once incorporated, fold in the rest of the meringue. Do not stir. Use batter immediately. 

Pour batter into lined cake pan from one...

Pour batter into lined cake pan from one spot, spread out the batter evenly with an angled spatula.

Tap the pan on the counter to release...

Tap the pan on the counter to release large air pockets.

Bake for 10-12 min. at 325 F until...

Bake for 10-12 min. at 325 F until a skewer pulls out clean and cake springs back in the center.

Let cool 5 min. in the pan before...

Let cool 5 min. in the pan before removing.

Place cooling rack over cake pan.

Flip cake over onto the rack, gently remove...

Flip cake over onto the rack, gently remove paper. 

The side facing up will eventually become the...

The side facing up will eventually become the top of the cake roll. Let it sit on cooling rack for 5 min.

Place a new piece of parchment paper on...

Place a new piece of parchment paper on top of the cake.

Flip the cake over and start rolling, allowing...

Flip the cake over and start rolling, allowing the parchment paper to be in between the folds. This will prevent the cake from sticking to itself. It's important to roll the cake before it cools completely, otherwise, it will crack while rolling.

Let it cool in this wrapped condition while...

Let it cool in this wrapped condition while making the fresh cream.

Refrigerate mixing bowl and beaters in the fridge...

Refrigerate mixing bowl and beaters in the fridge for a minimum of 15 minutes. This will help cream whip better.

Rinse pre-soaked beans to rid of any impurities...

Rinse pre-soaked beans to rid of any impurities and throw away damaged beans

Place in medium sized pot. Add enough water...

Place in medium sized pot. Add enough water to go past the beans by 2 inches.

Using a medium high heat, bring water to...

Using a medium high heat, bring water to a boil, then reduce to low for a light simmer.

Let beans simmer until it becomes soft, about...

Let beans simmer until it becomes soft, about 30 minutes (time will depend on how long it was pre-soaked).

Pour beans into a colander to drain water.

Add beans back into pot, add sugar and...

Add beans back into pot, add sugar and salt and stir on low heat until the water has evaporated and a line can be drawn in the beans with a spatula without disappearing.

Set aside to let cool.

Place water in a heatproof cup and sprinkle...

Place water in a heatproof cup and sprinkle gelatin on top to bloom. Wait 5 minutes.

Top 22 swiss recipes from across the web

The most viewed swiss recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chocolate Swiss Buttercream Recipe

Crispy, Creamy Chicken Cordon Bleu ...

Creamy Coconut Frosting Recipe

Old-Fashioned 7-Minute Frosting Rec...

Swiss Meringue Buttercream Recipe |...

Swiss Spaetzle (Very Easy Homemade ...

Cheesy Swiss Bacon Ranch Bread

Leftover Turkey Rolls with Cranberr...

Matcha Cake Roll w/ Adzuki Cream

Hot Ham & Swiss Croissants

PHILADELPHIA® Cucumber Dip with Her...

Rosti

Slow Cooker Cheese Fondue Recipe by...

Chicken Cordon Bleu

Savory Leek and Ham Quiche

'Croque Monsieur' Recipe

French Onion Soup

Slow-Cooker French Onion Soup

Swiss Medley Casserole

3 Envelope Pot Roast Sliders with S...

Gruyère Fondue with Caramelized Sha...

Flank Steak with Potatoes & Green B...

Top 22 swiss recipes from across the web

The most viewed swiss recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Swiss Buttercream Recipe

Crispy, Creamy Chicken Cordon Bleu ...

Creamy Coconut Frosting Recipe

Old-Fashioned 7-Minute Frosting Rec...

Swiss Meringue Buttercream Recipe |...

Swiss Spaetzle (Very Easy Homemade ...

Cheesy Swiss Bacon Ranch Bread

Leftover Turkey Rolls with Cranberr...

Matcha Cake Roll w/ Adzuki Cream

Hot Ham & Swiss Croissants

PHILADELPHIA® Cucumber Dip with Her...

Rosti

Slow Cooker Cheese Fondue Recipe by...

Chicken Cordon Bleu

Savory Leek and Ham Quiche

'Croque Monsieur' Recipe

French Onion Soup

Slow-Cooker French Onion Soup

Swiss Medley Casserole

3 Envelope Pot Roast Sliders with S...

Gruyère Fondue with Caramelized Sha...

Flank Steak with Potatoes & Green B...

The most viewed swiss recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine