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It seems to be that one of the best parts of travelling or holidaying in a new country is experiencing the local food and new flavours. And a ski holiday is no different. There is something so comforting about eating a big bowl of cheesy goodness after a long hard day on the slopes. But there’s no need to wait for your ski holiday to enjoy some yummy mountain food. Below are a few of our favourite delicious mountain recipes to bring the Alps into your home.
Delicious Mountain Recipes from the Alps
Tartiflette
Today tartiflette is a well-known and well-loved dish in the French Alps. But it started all as a marketing initiative to try and sell more Reblochon cheese. And hey ho, it seemed to work out for them!
- 1.3kg potatoes, sliced thick
- 1 large onions, sliced thin
- 2 tbsp butter
- 200g lardons
- 150ml dry white wine
- 200ml cream
- 1 wheel reblochon cheese
First, boil your potatoes until they are tender, but not entirely cooked. Drain and cool.
Meanwhile, melt half of the butter in a pan and fry the onions and lardons until both are soft and starting to brown. Then, add in your wine until it comes to a simmer and reduces to nearly nothing. Stir in the cream off the heat.
Preheat the oven to 200C. Cut your cheese into slices. Then, cover the base with a layer of about half of your potatoes on the bottom of your dish. Spoon over half the onion and bacon mixture and season well, and then cover with a layer of reblochon slices. Repeat the layers, finishing with the rest of the cheese on top.
Bake until browned and bubbling (15-20 min). Service with green salad and a glass of white wine.
Vin Chaud
Okay, not exactly a food, but definitely a recipe worth having in your repertoire. Mulled wine, or vin chaud in French, is a mountain staple here in the Alps. Perfect to warm up after a cold day, be it here or in the UK!
- 1 bottle of red wine (cabernet is good)
- 4 cinnamon sticks, plus more for garnish
- 1 orange sliced, plus more for garnish
- 4 tbsp sugar
- 5 whole cloves
- 2 cardamon pods
- 80 ml cognac
Mix all ingredients – except cognac – together in a saucepan over a low heat, and bring it to just under a simmer – you don’t want it to boil! Once the sugar has dissolved , and it is steamy, you are ready to go. Strain the spices through a fine mesh sieve if desired. Pour 1-2 teaspoons of cognac into a mug and pour your wine over it. Garnish with an orange slice & a cinnamon stick. Sip in front of a fire for ultimate relaxation.
Croque Monsieur
The classic quick French snack. A little bit naughty, but definitely tasty. It’s the perfect, decadent lunch sandwich. The following serves 4:
Béchamel
- 115g butter
- 30g flour
- 350ml milk
- 2 tbsp whole grain mustard
- 1/4 tsp ground nutmeg
- salt
Sandwiches
- 8 slices bread
- 4 slices ham
- 3oz Gruyère cheese, grated
- 1 tsp herbs de Provence
For the béchamel sauce, melt butter in saucepan over medium. Once foamy, add the flour and stir for about 3 minutes. Gradually add in your milk, stirring until smooth. Let it thicken, about 4 minutes on the stove. Remove from heat and whisk in mustard and nutmeg; season with salt.
Preheat oven to 220°. Spread all the bread slices with béchamel so it extends all the way to the edge. Place 4 slices (béchamel side up) on a baking sheet with parchment paper. Top with ham and half of the cheese. Then layer on the remaining slices of bread, béchamel side up, and top with remaining cheese & herbs de Provence. Bake until cheese is brown and bubbling – about 10-15 minutes.
French Onion Soup
Another great one for chilly days that won’t give you as much of a buzz as that vin chaud. French onion soup is great for lunch or a light snack.
- 50g butter
- 1 tbsp olive oil
- 1 kg onion, thinly sliced
- 1 tsp sugar
- 4 garlic cloves, thinly sliced
- 2 tbsp flour
- 250ml dry white wine
- 1.3l beef stock
- 4-8 slices of French baguette
- 140g Gruyère, grated
Melt the butter & oil in a large pan. Add the onions and fry until soft, about 10 minutes. Sprinkle in sugar and cook for 20 more minutes until the onions are caramelised. Add the garlic for the final few minutes of onions cooking time, then sprinkle in flour and stir well. Increase the heat as you add in the wine and beef stock. Cover and simmer for 15-20 minutes.
In the meantime, turn on the grill and toast the bread. Ladle the soup into heatproof bowls, place the toast on top and pile on the cheese. Grill until melted. Let is cool enough so it doesn’t burn your tongue, and enjoy!
Have any other good mountain recipes we missed? Share on Facebook and let us know.
Recipes from about.com, bbcgoodfood.com, theguardian.com and bonappetit.com.
Photos from blog.liberr.com, seriouseats.com and wisegeek.com.
