News & Specials–Looking forward to the reopening
Looking forward to the reopening
Starting Monday, April 27, we’ll gently wake our two hotels from their slumber and let them slowly come to life. We’re thrilled to be able to pamper you all here.
With great anticipation, Käthi Fässler, head chef and “GaultMillau Chef of the Year 2009,” has prepared a traditional Appenzell recipe for you, complete with video instructions.
Recipe
Ingredients for two people
200g bread cubes cut into 2 x 2 cm pieces. The bread can be from the day before
60 g butter, cold, cut into pieces
220 g Appenzeller cheese, strongly seasoned, grated with a rösti grater
0.5 dl half-and-half
Pepper from the mill
Chives freshly cut
Nutmeg
If you like, a pinch of caraway seeds—this makes the Chääs-Schoope easier to digest
Here’s how to make it:
Sauté the bread cubes in the butter until golden brown, slowly and gently, preferably in a non-stick frying pan.
Add the cheese and stir until the cheese melts around the bread cubes like a coating.
Add the cream and stir briefly.
Season to taste with pepper, nutmeg, and caraway seeds if desired. Stir in the chives and serve immediately.
The bread cubes should still be slightly crispy.
