Archives For APÉRO

Apple Snack

6 May, 2013 — Leave a comment


I usually always keep pastry dough in my fridge (or freezer). It`s so versatile and makes it easy to create a quick snack for an aperitif or unexpected (but most welcome) guests.
Just roll out the dough and fill it with what ever you have: fresh herbs and cheese topping, tapenade, cream cheese and sundries tomatoes or something sweet like I`ve done here with apple slices and brown sugar. You really can`t go wrong so just try it.

What you need:

* 1 pre-made/store bought pastry dough
* 2 apples (I like them sour but you choose what you prefer)
* 2 table spoons brown sugar
* Cinnamon powder

What you do:

Roll out the dough on parchment paper in a baking tray.
Slice the apples in not all too thin slices and lay them in the dough randomly or in a pattern.
Sprinkle the apples with brown sugar and cinnamon.
Bake in preheated oven – 200 °C (go to conversion table) – for about 10-12 minutes.
Remove from oven and let it cool before cutting and serving.


Go a Little Nuts

13 April, 2013 — Leave a comment


Did you know that you can order nut mixes right here online?
The Norwegian Hausfrau offers three types of homemade roasted nuts and will be happy to ship some to you.
Or if you live in Lucerne, Switzerland, you can get them at the lovely shop Favouritz in Neustadt.

Cranberry Cocktail Mix

11 December, 2012 — 1 Comment


For each drink, combine 4 ounces of mixer with 2 ounces of vodka in a cocktail shaker with ice; strain into a chilled martini glass.

* Finely grated zest of 1 orange
* Finely grated zest of 1 lime
* 1/2 cup sugar
* 2 1/2 cups cranberry juice

Bring zests, sugar, and 1/2 cup water to a boil, stirring.
Reduce heat; stir until sugar has dissolved.
Let cool.
Put juice into a large container; stir in zest mixture.
Refrigerate, covered, 1 hour or overnight.
Strain; pour into an airtight bottle.
Mixer can be refrigerated up to 1 week.


The Swiss Germans use the word Apéro when referring to Apéritif.

An apéritif (also spelled aperitif) is is an alcoholic beverage usually served before a meal to stimulate the appetite. Common choices for an apéritif are vermouth, champagne, fino, amontillado (or other styles of sherry) and any still, dry, light white wine.

“Apéritif” may also refer to a snack that precedes a meal. This includes an amuse-bouche, such as crackers, cheese, pâté or olives.
“Apéritif” is a French word derived from the Latin verb aperire, which means “to open.”

A digestif is an alcoholic beverage served after a meal, in theory to aid digestion. When served after a coffee course, it may be called pousse-café.
Digestifs are usually taken straight. Common kinds of digestif include brandy, eaux de vie (fruit brandies), a pomace brandy (like grappa), various bitter or sweet liqueurs (like amari, herbal liqueur, Chartreuse, or limoncello), and other distilled liquors (ouzo, tequila, whisky or akvavit).
Bitter digestifs typically contain carminative herbs, which are thought to aid digestion.
Some fortified wines are served as digestifs — for example, sherry, vermouth, port, and madeira.