Flädlesuppe Chicken broth garnished with thin strips of crepe and finely chopped chive makes a light soup commonly served as an appetizer.

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1 Overview Created for World Trade Press August 29, 2011 The cuisine of Liechtenstein is similar to Swiss, French Savoyard, and Austrian cooking. Traditional foods include pork and pork products like smoked bacon and ham, used in common dishes such as sauerkraut, schnitzels, and stews. Breads and saukerkas, a local cheese, are a common part of many meals. Ribel or rebi is a polenta-like dish made from cornmeal or a mixture of half semolina wheat and half cornmeal that is a side dish served for dinner, a lunch meal served on its own or with gravy, vegetables, and/or meat, or as a thick mush for breakfast. Hafalaab combines dumplings made of ribel cooked in broth with smoked bacon or ham. Other dumpling dishes include kasknopfle, a cheese dumpling with an onion topping, and torkarebl, a half-dumpling, half-porridge dish served with berry jam. Another very popular dish is alperrosti, a fried potato cake flavored with ham or bacon, topped with cheese, and served with an egg. Asparagus and green beans are favorite vegetable side dishes and ingredients also used in appetizers and soups. They are often served in French-style veloute and béchamel white sauces. Apples, pears, and berries are ingredients in a variety of desserts, many of which are also flavored with cinnamon and vanilla, including pancakes served with fruit or nuts, snowballs, made of egg whites, vanilla, custard, and sliced berries, and other cakes and pastries. Beverages include apple juice or cider, coffee, and locally produced wine. Classic Lichtensteiner Dishes APPETIZERS Flädlesuppe Chicken broth garnished with thin strips of crepe and finely chopped chive makes a light soup commonly served as an appetizer. RECIPE SOUPS Rabbsub This soup is made with dried meat, either beef or pork, and a meat stock. Vegetables such as carrots, celery root, turnip, lovage, parsley root, leek, and onion add flavor. Potatoes add substance, and it's thickened with egg just before serving. Kartoffelsuppe Potatoes are the star of this soup, though carrots, celery, leeks and onions are also included. The soup is enriched with butter and cubes of bacon. It's usually served as a meal, with white bread and sausages. Gruenkohlcremesuppe This pureed kale soup gets its creamy texture from both cream and potatoes. It can be served as an appetizer or main course. RECIPE SALADS Vaduz Salad Cooked vegetables such as corn and beans are combined with raw onion, tomato, and cucumber, then dressed with oil and vinegar to make this cold side salad. Appenzeller Wurstsalat Local ham, sausage, and cheese combine to make a simple maindish salad. Onion, pickle, and dressing provide extra flavor. This dish is typically served with

2 bread. RECIPES MAIN DISHES Älplermagronen This dish shows its origins in its name. Älpler means from the Alps, while magronen comes from an Italian word, macaroni. The dish is essentially Liechtensteiner macaroni and cheese, supplemented with potatoes. RECIPE Käsknöpfle Relatives of Italian gnocchi, käsknöpfle are small, roughly shaped egg-and-flour dumplings served topped with a mixture of cheeses. The mix can vary according to taste, but should include some sauerkäse or bloderchäs, alpine raw-milk cheeses cured without rennet that have a unique, sharp flavor. RECIPE SIDE DISHES Apfelmus Mildly sweetened applesauce is a popular side dish with almost any meal in Lichtenstein, including with käsknöpfle and alplermagronen. RECIPE Riebel - Though few automatically associate corn with German-speaking countries, riebel, a kind of cornmeal mush, is a traditional dish in Liechtenstein and even a little into its neighboring countries, and until recently was daily fare for farmers and indeed most average people in the country. In those times, it was a full meal, usually but not always breakfast, accompanied by only a glass of milk or a cup of coffee. Today, it is far increasingly common as a side dish with grilled meat. It can, alternatively, be a breakfast food, sprinkled with sugar to taste and served with stewed fruit and coffee alongside. DESSERTS Öpfelküechli Rings of peeled, cored apple are marinated in sugar and rum, then breaded and deep fried to make this old-fashioned Liechtensteiner dessert. RECIPE BEVERAGES Wine Liechtenstein is the world's smallest wine-producing country, but produces a product that is, on average, high in quality and consumed with local meals, both everyday and festive. Coffee Though not a local product, coffee is a daily beverage for many Liechtensteiners, either with a morning bowl of riebel or as an afternoon pick-me-up.

3 RECIPES Flädlesuppe (Appetizer) Liechtensteiner cooks generally fry their own thin crepes and cut them into strips for this soup. Recipe Serving: Serves 6 Crepes 1/4 lb (115 g) flour 2 eggs 1 cup (250 ml) milk 2 oz (60 g) butter Soup 1 bunch chives, minced 1 qt (1 l) chicken stock 1. Place flour in a large mixing bowl. 2. Separately, whisk eggs and milk together. 3. Add to flour, stirring just to combine 4. Add a little additional milk if needed to make a thin batter. 5. Heat 1 tbsp butter in a heavy frying pan. 6. Add 1/4 cup (60 ml) batter, tilting the pan to spread it thinly. 7. Cook until set on both sides. 8. Flip the pancake and let it brown a little on the second side. 9. Remove from pan. 10. Repeat with remaining batter, adding additional butter to the pan as needed. 11. Set stock to warm over low heat. 12. Slice the pancakes into narrow strips. 13. Divide the strips evenly between six soup bowls. 14. Pour stock over pancake strips. 15. Garnish with chives. Gruenkohlcremesuppe (Soup) This soup is mostly kale, onions, and potatoes, seasoned with parsley and marjoram. Cream and fresh croutons fried in butter add richness. Recipe Serving: Serves 6-8 1/4 lb (115 g) onions, chopped 10 oz (300 g) kale, washed, stemmed, and roughly chopped 1 1/2 oz (20 g) butter 3 tbsps (45 ml). vegetable stock 1 pt (500 ml) water 1/2 lb (225 g) g potatoes, peeled, thinly sliced 2 slices whole wheat bread, cubed 6 tbsps (90 ml) cream 2 tbsps (30 ml) parsley

4 1 1/2 tbsps (23 ml). marjoram, minced 1 cup (250 ml) milk 1. Melt one third of the butter in a heavy soup pot. 2. Add onions and cook until translucent, adding a little water if needed to keep them from browning. 3. Add cabbage, stock and water and cook over medium heat for about five minutes. 4. Add the potatoes and additional water to cover if needed and cook an additional 15 minutes. 5. As the soup cooks, melt remaining butter in a small frying pan. 6. Add the bread cubes and fry until crisp and golden. 7. Set croutons aside. 8. Once the vegetables are tender, puree the soup in a blender. 9. Return to soup pot and add cream, herbs, and enough milk to give a thin, creamy texture. 10. Season with salt and pepper to taste. 11. Serve hot, sprinkled with croutons. Appenzeller Wurstsalat (Salad) Chopped ham, sausage, and cheese dressed in a vinaigrette make a simple cold dish commonly served for lunch or as a light supper. 2 tbsps (30 ml) white wine vinegar 1 tbsps (15 ml) spicy mustard 2 tbsps (30 ml) chives, minced 2 tbsps (30 ml) parsley, minced 1/2 cup(125 ml) vegetable oil 10 oz (300 g) Appenzeller cheese, cubed 1/2 lb (225 g) garlicky pork sausage, peeled, sliced 1/2 lb (225 g) cooked ham, cubed 4 dill pickles, sliced 1 onion, thinly sliced 1. Whisk vinegar, mustard, chives, and parsley together in a small, nonreactive bowl. 2. Gradually add the oil. Set dressing aside. 3. Combine remaining ingredients in a nonreactive salad bowl, mixing gently. 4. Add dressing and toss to coat. 5. Correct the seasoning. 6. Mound on individual serving plates and serve immediately. Älplermagronen (Main Dish) This is a simple,everyday dish common across Liechtenstein and into neighboring areas of Germany and Switzerland. Potatoes are boiled with pasta, and sauced with milk, cream, and

5 cheese. The dish is garnished with fried onions. 2 qts (2 l) water 1 tbsp (15 ml) salt 1 lb (450 g) potatoes, peeled, sliced 9 oz (270 g) macaroni 1/2 cup (125 ml) milk 3/4 cup (180 ml) cream 2/3 cup (160 g) Sbrinz or other alpine cheese, grated Pinch nutmeg 2 tbsps (30 ml) butter 3 onions, thinly sliced 1. Add salt to water in a large pot. 2. Bring to a boil over high heat. 3. Add potatoes and return to a boil. 4. Add macaroni. 5. Boil for about 15 minutes, until both are cooked through. 6. Drain well. 7. Combine milk, cream, and cheese in a large, heavy saucepan. 8. Add nutmeg and salt and pepper to taste. 9. Add drained potatoes and macaroni. 10. Keep warm over low heat. 11. In a separate frying pan, heat the butter. 12. Add onions and saute over low heat until browned. 13. Transfer potatoes and macaroni to a large serving dish and top with sauteed onions. 14. Serve immediately with applesauce on the side. Käsknöpfle (Main Dish) This is a typical alpine dish, common both in Liechtenstein and in the surrounding area. It's simple to prepare and is solid, cold-weather food. Applesauce is the traditional accompaniment, but many modern cooks prefer to serve a green salad alongside as well. 3 eggs 1 tbsp (15 ml) water 10 oz (300 g) flour 1.5 tsps (7 ml) salt 1 onion, chopped 2 tbsps (30 ml) butter 2 oz (60 g) Gruyère cheese, grated 2 oz (60 g) Emmental cheese, grated 2 oz (60 g) Sauerkäse, grated

6 1. Whisk together eggs and water. 2. In a separate mixing bowl, combine flour and salt. 3. Add egg mixture to flour, first stirring, then kneading, to make a firm, workable dough. 4. Cover dough with a damp cloth and set aside to rest for half an hour. 5. Bring a large pot of salted water to a boil. 6. Break off small pieces of dough and put them in the boiling water. 7. Continue to do this, skimming off those that rise to the top and placing them in a serving dish. 8. Meanwhile, melt the butter in a medium frying pan. 9. Add the onions and saute until browned. 10. Add grated cheese to cooked dumplings and mix. 11. Top with sauteed onion and serve immediately with applesauce and a green salad. Apfelmus (Side Dish) The amount of sugar needed for this recipe varies a lot depending on how sour the apples are and personal taste. The sauce should be just mildly sweet, as it's meant to provide a counterpoint to rich, salty, savory dishes, and not to be served as a dessert. Recipe Serving: Serves lbs (1350 g) apples 1 tbsp (15 ml) lemon juice 1/3 cup (90 ml) sugar Pinch cinnamon 1 cup (250 ml) water. 1. Place lemon juice in a large, nonreactive bowl. 2. Peel core, and slice the apples, tossing them in the lemon juice as they/re done to prevent browning. 3. Transfer apples to a nonreactive saucepan with water. 4. Cook about 10 minutes, or until apples are soft. 5. Add cinnamon and sugar to taste. 6. Mash or puree apples to desired consistency. 7. Serve warm or cold. Öpfelküechli (Dessert) Sweet, slightly soft apples are preferred for this recipe. The batter is similar to pancake batter, but lightened with whipped egg whites. The final dish should not be overly sweet, but the cook can control the sweetness with the final sugaring. 1 tbsp (15 ml) rum 1/3 cup (90 ml) sugar 1/4 lb (115 g) flour Pinch salt

7 1 egg 1/2 cup (125 ml) milk 2 egg whites 5 sweet apples 1/2 cup (125 ml)clarified butter Additional sugar for sprinkling 1. Combine rum and 3 tbsps (45 ml) sugar in a large, nonreactive bowl. 2. Peel and core the apples, and slice them horizontally in 1/4 in (.5 cm) thick slices. 3. As the apples are ready, toss them gently with rum and sugar to coat. 4. Cover and let marinate for one hour. 5. Sift together remaining sugar, flour and salt. 6. Whisk together whole egg and milk. 7. Add to flour mixture, folding together until just combined. 8. Beat egg whites until stiff but not dry. 9. Fold egg whites into batter. 10. Heat 1/4 cup (60 ml) clarified butter in a heavy frying pan. 11. Using a fork, dip apple slices in the batter and transfer them to the frying pan. 12. Fry on both sides, turning once, until golden. 13. Transfer fritters to paper towels or slices of stale bread to drain. 14. Sprinkle with sugar to taste and serve hot.