SerenaComment

Dampfnudel aka Sweet Dumpling w Vanilla Sauce

SerenaComment
Dampfnudel aka Sweet Dumpling w Vanilla Sauce

Well here we are in St Moritz one of our favourite places in the world.  Mr ABT and I have had the privilage of spending many winter seasons working and living in this town.  Master C spent a season with us when he was 7 turning 8.  I home schooled and worked remotely while Mr ABT does what he does best which is teach skiing.  It was an amazing experience for Master C - 4 months in Switzerland, followed by a whirlwind trip home via England, Canada and America.

Master C and I fell into a nice routine on the days that Mr ABT worked.  I would wake early, skype my boss in Australia and talk budgets, then due to the time difference would clock off for a few hours while Connor and I went skiing for the morning.  Home around lunchtime, the afternoon was spent on school work and my work then it was time to catch up with Mr ABT after his day on the hill.

Very fond memories !  

But back to food.  We ate at home most days after skiing the morning, the exception being Wednesday.  Why you ask?  Well there is a restaurant that served a special dessert every Wednesday, we ordered it on a whim one day and then continued to eat this each week thereafter.  Now every time we go back to St Moritz make a stop at the restaurant, to this day the special remains on the menu each Wednesday.  

Ok so what is a DAMPFNUDEL.  It is a sweet dumpling that is poached and served on a bed of vanilla sauce.  It is just the best thing you could eat on a cold morning after skiing with a hot cup of tea.

According to local legend and google, these delicate yeast dumplings poached in milk and sugar, once spared a small German town from being plundered by a Swedish army. The invaders said they would leave in peace if they were fed sufficiently. So the town baker set to work with the few ingredients on hand (milk, flour, eggs), and created the dampfnudel, sating their hunger and saving his town.

Once every two years is not enough for young Master C to have his dumpling post.  I have promised to attempt making these at home once the weather cools down.  Next on the culinary journey in St Moritz is cheese fondue.