10 Classic Alpine Winter Recipes from Ski Resorts in France, Switzerland, Austria, and Germany

Goulash is a classic comfort food in Austria, and it’s the perfect way to warm up after a long day on the slopes. This hearty stew is made with tender chunks of beef, flavorful spices, and a rich tomato broth. It’s a comforting and satisfying meal that’s sure to please everyone. Prost!

Ingredients:

• 2 tablespoons vegetable oil
• 2 pounds beef chuck, cut into 1-inch chunks
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1/2 teaspoon caraway seeds
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground allspice
• 1 cup beef broth
• 1 can diced tomatoes
• 1 tablespoon tomato paste
• 1/2 cup red wine
• Salt and pepper to taste
• Chopped fresh parsley for serving (optional)

Instructions:

1. Heat the oil in a large saucepan over medium heat. Add the beef and cook until browned on all sides, about 5-7 minutes.
2. Add the onion, garlic, paprika, caraway seeds, cumin, coriander, and allspice to the saucepan and cook for an additional 2-3 minutes, stirring constantly.
3. Add the beef broth, tomatoes, tomato paste, and red wine to the saucepan. Bring the mixture to a boil, then reduce the heat to a simmer and cook for an additional 1-1/2 to 2 hours, or until the beef is tender.
4. Season the goulash with salt and pepper to taste.
5. Serve the goulash hot, garnished with chopped fresh parsley if desired.

Tips: You can use other types of beef for the goulash, such as beef brisket or short ribs. You can also add vegetables, such as bell peppers or mushrooms, to the goulash for added nutrition and flavor.

Bavarian Roast Pork with Sauerkraut and Dumplings

When it comes to hearty and satisfying winter comfort food, it doesn’t get much better than roast pork with sauerkraut and dumplings. This classic Bavarian dish is perfect for a cold day on the slopes, and it’s sure to please everyone at the dinner table. Just don’t forget to save room for seconds!

Ingredients:

• 2-1/2 pounds pork shoulder roast
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• 1 large onion, diced
• 1 cup beef broth
• 2 cups sauerkraut, rinsed and drained
• 1 bay leaf
• 1/2 cup water
• 1/4 cup all-purpose flour
• 1/4 cup milk

Instructions:

1. Preheat the oven to 350°F.
2. Season the pork roast with salt and pepper.
3. Heat the oil in a large oven-safe saucepan or Dutch oven over medium heat. Add the pork roast and cook until browned on all sides, about 5-7 minutes.
4. Add the onion to the saucepan and cook for an additional 2-3 minutes, stirring constantly.
5. Add the beef broth, sauerkraut, and bay leaf to the saucepan. Cover the saucepan and transfer it to the oven.
6. Roast the pork for 2-1/2 to 3 hours, or until the pork is tender.
7. Remove the saucepan from the oven and transfer the pork to a cutting board. Discard the bay leaf and shred the pork with two forks.
8. In a small bowl, whisk together the water, flour, and milk to make a smooth dumpling dough. Drop the dough by spoonfuls into the saucepan with the sauerkraut and broth.
9. Return the saucepan to the oven and cook the dumplings for an additional 20-25 minutes, or until they are cooked through.
10. Serve the roast pork hot, with the sauerkraut and dumplings on the side.

Tips: You can use other types of pork for this recipe, such as pork loin or pork tenderloin. You can also add other vegetables, such as carrots or potatoes, to the saucepan for added flavor and nutrition.

Swiss Raclette

Raclette is a classic Swiss dish that is perfect for a cold winter day on the slopes. It’s a fun and interactive meal that everyone can enjoy, and it’s sure to become a family favorite. All you need is a raclette grill, some cheese, and some accompaniments, and you’re good to go. Fondue who?

Ingredients:

• 1 pound raclette cheese
• 2 medium potatoes, sliced
• 1/2 pound cured meats, such as ham, salami, or prosciutto
• 1/2 pound cherry tomatoes
• 1/2 pound pickles
• 1/2 pound olives
• 1/2 pound gherkin pickles
• 1/2 pound pearl onions
• 1/2 pound baby carrots
• 1/2 pound boiled baby potatoes
• 1/2 pound steamed green beans
• 1/2 pound steamed asparagus
• Salt and pepper to taste

Instructions:

1. Preheat the raclette grill according to the manufacturer’s instructions.
2. Slice the raclette cheese into thin wedges.
3. Place the cheese, potatoes, cured meats, cherry tomatoes, pickles, olives, gherkin pickles, pearl onions, baby carrots, boiled baby potatoes, green beans, and asparagus on the raclette grill.
4. Grill the ingredients until the cheese is melted and the vegetables are heated through, about 5-10 minutes.
5. Season the ingredients with salt and pepper to taste.
6. Serve the raclette hot, with the grilled ingredients on the side.

Tips: You can use other types of cheese for the raclette, such as Emmental or Gruyere. You can also add other accompaniments, such as sliced bell peppers or mushrooms.

Italian Risotto with Porcini Mushrooms

Risotto is a classic Italian dish that is perfect for a cold winter day on the slopes. This creamy and flavorful rice dish is made with porcini mushrooms and parmesan cheese, and it’s sure to become a family favorite. Buon appetito!

Ingredients:

• 2 tablespoons butter
• 1 small onion, finely diced
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 4 cups chicken broth
• 1/2 cup dried porcini mushrooms
• 1/2 cup grated parmesan cheese
• Salt and pepper to taste

Instructions:

1. Melt the butter in a large saucepan over medium heat. Add the onion and cook until translucent, about 5-7 minutes.
2. Add the rice to the saucepan and cook for an additional 2-3 minutes, stirring constantly.
3. Add the white wine to the saucepan and cook until the wine is absorbed, about 2-3 minutes.
4. Add the chicken broth and porcini mushrooms to the saucepan and bring the mixture to a boil. Reduce the heat to a simmer and cook for an additional 15-20 minutes, or until the rice is cooked and the broth is absorbed.
5. Stir in the parmesan cheese and season the risotto with salt and pepper to taste.
6. Serve the risotto hot.

Tips: You can use other types of mushrooms for the risotto, such as shiitake or cremini. You can also add other ingredients, such as cooked chicken or sausage, for added protein.

French Quiche Lorraine

Quiche Lorraine is a classic French dish that is perfect for a cold winter day on the slopes. This savory pie is made with bacon, eggs, and cheese, and it’s sure to become a family favorite. Bon appétit!

Ingredients:

• 1 unbaked pie crust
• 6 slices bacon, cut into 1-inch pieces
• 1 small onion, diced
• 3 eggs
• 1 cup heavy cream
• 1 cup grated gruyere cheese
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F.
2. Place the pie crust in a 9-inch pie dish.
3. In a small skillet, cook the bacon over medium heat until crisp. Transfer the bacon to a paper towel-lined plate to drain.
4. In the same skillet, cook the onion until translucent, about 5-7 minutes.
5. In a medium bowl, whisk together the eggs, cream, gruyere cheese, salt, and pepper. Stir in the bacon and onion.
6. Pour the egg mixture into the pie crust.
7. Bake the quiche for 45-50 minutes, or until the filling is set and the crust is golden brown.
8. Serve the quiche hot or at room temperature.

Tips: You can use other types of cheese for the quiche, such as cheddar or swiss. You can also add other ingredients, such as diced tomatoes or cooked spinach, for added flavor and nutrition.

Swiss Rösti

Rösti is a classic Swiss dish that is perfect for a cold winter day on the slopes. This flavorful potato dish is made with grated potatoes, onions, and bacon, and it’s sure to become a family favorite. Guten Appetit!

Ingredients:

• 2 tablespoons butter
• 2 large potatoes, grated
• 1 small onion, grated
• 6 slices bacon, cut into 1-inch pieces
• Salt and pepper to taste

Instructions:

1. Melt the butter in a large skillet over medium heat.
2. Add the potatoes and onion to the skillet and cook until the potatoes are tender, about 10-15 minutes.
3. Add the bacon to the skillet and cook for an additional 5-7 minutes, until the bacon is crisp.
4. Season the rösti with salt and pepper to taste.
5. Serve the rösti hot.

Tips: You can use other types of potatoes for the rösti, such as sweet potatoes or yams. You can also add other ingredients, such as diced bell peppers or chopped herbs, for added flavor.

Bavarian Schnitzel

Perfect for a cold winter day on the slopes, this crispy and flavorful breaded pork cutlet is sure to become a family favorite. Prost!

Ingredients:

• 2 tablespoons butter
• 2 tablespoons vegetable oil
• 4 pork cutlets
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 cup breadcrumbs
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F.
2. Melt the butter and oil in a large skillet over medium heat.
3. Place the flour, eggs, and breadcrumbs in separate shallow bowls. Season the flour with salt and pepper.
4. Dredge each pork cutlet in the flour, then the eggs, and then the breadcrumbs, coating them evenly.
5. Place the coated pork cutlets in the skillet and cook until they are golden brown on both sides, about 3-4 minutes per side.
6. Transfer the schnitzel to a baking sheet and place them in the oven. Bake the schnitzel for an additional 10-15 minutes, or until they are cooked through.
7. Serve the schnitzel hot, with your choice of accompaniments.

Tips: You can use other types of meat for the schnitzel, such as chicken or veal. You can also add other ingredients, such as diced onions or chopped herbs, to the breadcrumb mixture for added flavor.

Austrian Apple Strudel

Apple strudel is a classic Austrian dessert that is perfect for a cold winter day on the slopes. This flaky and flavorful pastry is filled with spiced apples and raisins, and it’s sure to become a family favorite. Guten Appetit!

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup water
• 1/4 cup butter, melted
• 1/2 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 4 cups thinly sliced apples
• 1/2 cup raisins
• 1 egg, beaten
• 1 tablespoon granulated sugar

Instructions:

1. In a medium bowl, whisk together the flour and salt. Gradually add the water, stirring until the dough comes together. Knead the dough on a lightly floured surface until it is smooth and elastic, about 5-10 minutes. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. Preheat the oven to 350°F.
3. Roll the dough out into a thin rectangle on a lightly floured surface. Brush the dough with the melted butter.
4. In a small bowl, mix together the sugar, cinnamon, and nutmeg. Sprinkle the mixture over the dough.
5. Arrange the sliced apples and raisins on top of the dough, leaving a 1-inch border around the edges. Roll the dough up into a tight cylinder, starting from the long side.
6. Place the strudel seam-side down on a baking sheet. Brush the strudel with the beaten egg and sprinkle with granulated sugar.
7. Bake the strudel for 45-50 minutes, or until it is golden brown.
8. Serve the strudel hot, with a dollop of whipped cream or a scoop of vanilla ice cream on top.

Tips: You can use other types of fruit for the strudel, such as pears or plums. You can also add other ingredients, such as chopped nuts or dried fruit, to the filling for added flavor and nutrition.

BONUS RECIPE! Saving the best for last…

Kaiserschmarrn

Kaiserschmarrn is a traditional Austrian dessert made from shredded pancakes or crepes that are cooked until crispy and then served with a sweet topping, such as fruit compote or caramel sauce. Here is a recipe for Kaiserschmarrn:

Ingredients:

• 2 cups all-purpose flour
• 2 cups milk
• 4 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 tablespoons butter
• 1 cup fruit compote or caramel sauce, for serving
• Confectioner’s sugar, for dusting

Instructions:

1. In a medium bowl, whisk together the flour, milk, eggs, vanilla extract, and salt until smooth.
2. Heat a large skillet over medium heat. Add 1 tablespoon of butter to the skillet.
3. Pour about 1/4 cup of the batter into the skillet and tilt the skillet to spread the batter evenly. Cook the crepe until it is golden brown on both sides, about 1-2 minutes per side. Repeat with the remaining batter, adding more butter as needed.
4. Once all of the crepes are cooked, shred them into small pieces using a fork or a pair of scissors.
5. In the same skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the shredded crepes to the skillet and cook until they are crispy and golden brown, about 5-7 minutes.
6. Serve the Kaiserschmarrn hot, topped with fruit compote or caramel sauce and dusted with confectioner’s sugar.

Tips: You can use other types of fruit compote or sauce for the Kaiserschmarrn, such as raspberry or apricot. You can also add other ingredients, such as chopped nuts or whipped cream, for added flavor and texture.

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