Top 5: Our culinary bucket list for fall
It’s hunting season again! Just the thought of venison pepper steak, venison backstrap and especially the delicious side dishes – spätzli, red cabbage, caramelized chestnuts and cranberries ... mmmm! – makes our mouth water. Did you know that the ex-ski racer and restaurant owner Bruno Kernen is also a hunter and personally hunts the game for his guests?
We keep our eyes open while hiking and hope to find a few fresh porcini mushrooms and chanterelles under the trees (please note that we show them all to a mushroom inspector because some quite dangerous mushrooms grow here as well). Those who don’t find any mushrooms or don’t want to wait can simply go to the charming Ablänschen and visit the Restaurant Zitbödeli because they offer wonderful sliced mushroom dishes at this time of the year.
With fondue and a glass wine, the beautiful view is twice as enjoyable! We pack our fondue backpack (or order one from a local dairy) and head for one of the huge wooden caquelons. Those who come across their new favorite picnic spot along the way can make themselves comfortable – after all, with a fondue backpack you are quite flexible.
Take a pocket knife to sharpen one end of a stick, wrap a bit of bread dough around it and put a sausage on the end – this will bring back childhood memories. And often it’s the simple things, which turn an unspectacular Sunday hike into a wonderful experience. Our favorite barbecue spot? The newly redone barbecue spot at the Rellerli, Grossi Vorschess.
5. Berry Picking
Although the late summer is almost over, with a little bit of luck a few ripe blueberries can still be found at higher altitudes. Feet tired from hiking will come alive again! And whoever gathers more berries than can be eaten on the spot can take them home and make a „Heiti-Sturm“:
- Wild blueberries
- Some water
- 3 teaspoons sugar
- 1 dl cream
- 2 slices white bread
- 2 tablespoons butter
- 2 tablespoons white flour
Preparation: Bring the wild blueberries, water, sugar and cream to a boil and then simmer until the berries burst open. Cut the white bread into small cubes and roast in 1 tablespoon of butter until light brown. Fry the white flour in a tablespoon of butter until it becomes light brown and stir into the still warm blueberry compote. Sprinkle the roasted bread cubes over it. Enjoy this dish while it’s still warm, it makes for a nutritious dinner!
Everything about culinary delights in the destination of Gstaad can be found at www.gstaad.ch.