Celebrating Life with Comfort Food: Traditional Swiss Funeral Fare
The previous articles were all fluffy and full of funeral traditions and facts. Since we were just in Sweden, let’s head over to Switzerland, and yes I know they’re different places but honestly the traditions are pretty similar, so let’s just jump into a funeral menu write-up instead?
Swiss funeral food is typically simple, comforting, and nourishing, reflecting the desire to provide sustenance and solace to those who are mourning. I love the word comfort, and I love food. So let’s get to it!
Zopf
Zopf is a braided white bread that is a staple of Swiss cuisine. It is often served as part of a larger spread of food at funerals, and it is a comforting and filling dish that can be eaten on its own or with butter and jam. Here is a recipe for Swiss Zopf:
Ingredients:
500g all-purpose flour
2 tsp. salt
2 tbsp. sugar
2 tbsp. unsalted butter, softened
2 cups (480 ml) lukewarm milk
1 package (7g) active dry yeast
1 egg, beaten (for egg wash)
Instructions:
In a large mixing bowl, combine the flour, salt, and sugar.
Add the softened butter and mix until crumbly.
In a separate bowl, combine the lukewarm milk and yeast, and stir until the yeast dissolves.
Add the milk mixture to the flour mixture and knead the dough for about 10 minutes, until it becomes smooth and elastic.
Cover the dough and let it rise for about 1 hour, until it has doubled in size.
Preheat the oven to 200°C (400°F).
On a floured surface, divide the dough into three equal pieces and roll each piece into a long rope. Braid the ropes together and pinch the ends together to form a loaf.
Place the loaf on a baking sheet lined with parchment paper, cover it with a clean kitchen towel, and let it rise for another 30 minutes.
Brush the loaf with the beaten egg and bake for 30-35 minutes, until it is golden brown.
Let the Zopf cool for a few minutes before slicing and serving.
Potato Salad
Potato salad is a classic Swiss side dish that is often served at special occasions, including funerals. This simple and satisfying recipe is a great addition to any funeral meal:
Ingredients:
2 lbs. (900g) potatoes, peeled and diced
1 small onion, finely chopped
2 tbsp. white wine vinegar
3 tbsp. vegetable oil
1 tbsp. mustard
Salt and pepper to taste
Instructions:
Boil the potatoes in salted water until they are tender, then drain and set aside.
In a small bowl, whisk together the onion, vinegar, oil, mustard, salt, and pepper.
Pour the dressing over the warm potatoes and toss gently to combine.
Cover and refrigerate the potato salad for at least 1 hour before serving.
Cucumber Cream Cheese Sandwich
Swiss mourning foods are meant to be simple, comforting, and nourishing. They provide mourners with a sense of comfort and community during a difficult time. Sandwiches sound boring, but hear me out. Have you had cucumber sandwiches?! Holy heck they’re good.
Ingredients:
8 slices of bread
1 large cucumber, thinly sliced
1/2 cup non-dairy cream cheese, softened
2 tbsp. chopped fresh dill
Salt and pepper to taste
Instructions:
In a medium bowl, mix together the cream cheese, dill, salt, and pepper.
Spread the cream cheese mixture onto four slices of bread.
Top each sandwich with a few slices of cucumber and another slice of bread.
Cut the sandwiches into halves or quarters and serve.
Barley Soup
This Swiss barley soup is hearty, healthy, and perfect for serving at a funeral. It can be made in advance and reheated, making it a convenient option for large gatherings.
Ingredients:
1 cup barley
1 onion, chopped
2 cloves garlic, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
8 vegetable broth
2 bay leaves
2 tsp. dried thyme
Salt and pepper to taste
2 tbsp. olive oil
Instructions:
Rinse the barley in a fine-mesh strainer and set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion and sauté for 2-3 minutes until translucent.
Add the minced garlic, chopped carrots, and chopped celery to the pot and sauté for an additional 5 minutes.
Add the rinsed barley to the pot and stir to combine.
Pour in the chicken or vegetable broth and add the bay leaves and dried thyme. Bring the soup to a boil.
Reduce the heat to low and simmer the soup, uncovered, for 45-60 minutes or until the barley is tender.
Season the soup with salt and pepper to taste.
Remove the bay leaves and serve the soup hot.
Apple Tart
This vegan apple tart is a delicious and comforting dessert that can be served as part of a Swiss funeral meal. The combination of sweet apples, warm spices, and flaky crust is sure to be a hit with mourners.
1 1/2 cups all-purpose flour
1/2 tsp. salt
1/2 cup vegan butter, chilled and cubed
3-4 tbsp. ice water
3 large apples, peeled, cored, and thinly sliced
1/4 cup granulated sugar
1 tbsp. cornstarch
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 tbsp. vegan butter, melted
2 tbsp. apricot preserves, warmed
Instructions:
In a large mixing bowl, whisk together the flour and salt.
Add the chilled and cubed vegan butter to the bowl and use a pastry blender or your hands to mix the butter into the flour until the mixture resembles coarse crumbs.
Add the ice water, one tablespoon at a time, and mix until the dough comes together in a ball.
Flatten the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 375°F.
On a floured surface, roll the chilled dough out into a large circle. Transfer the dough to a tart pan and press it into the bottom and sides.
In a mixing bowl, combine the sliced apples, granulated sugar, cornstarch, cinnamon, and nutmeg.
Arrange the apple mixture in the tart shell, starting from the outside and working your way in.
Brush the melted vegan butter over the top of the apples.
Bake the tart for 40-45 minutes or until the crust is golden brown and the apples are tender.
Remove the tart from the oven and brush the warm apricot preserves over the top of the apples.
Allow the tart to cool for at least 10 minutes before slicing and serving.
Mixed Fruit Galette
Don’t want an apple tart? Or just want something easier to make? This galette is a comforting and delicious dessert that is perfect for a funeral gathering. The mixed berries and apples provide a comforting sweetness that is sure to be appreciated by mourners.
Ingredients:
For the crust:
1 1/2 cups all-purpose flour
1/4 tsp salt
1/2 cup vegan butter, chilled and cubed
4-6 tbsp ice water
For the filling:
2 cups mixed berries (such as blueberries, raspberries, and blackberries)
2 medium apples, peeled and sliced thinly
2 tbsp cornstarch
1/4 cup granulated sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tbsp lemon juice
2 tbsp vegan butter, melted
2 tbsp almond milk
1 tbsp coarse sugar
Instructions:
In a large bowl, whisk together the flour and salt. Add the vegan butter and use a pastry blender or your hands to mix the butter into the flour until the mixture resembles coarse crumbs.
Add the ice water, one tablespoon at a time, and mix until the dough comes together in a ball. Flatten the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 375°F.
In a mixing bowl, combine the mixed berries, sliced apples, cornstarch, granulated sugar, cinnamon, nutmeg, and lemon juice.
On a floured surface, roll out the chilled dough into a circle, about 12 inches in diameter. Transfer the dough to a baking sheet lined with parchment paper.
Arrange the fruit mixture on top of the dough, leaving a 2-inch border around the edges.
Fold the edges of the dough over the fruit, pleating as necessary.
Brush the melted vegan butter over the exposed crust.
Brush the almond milk over the edges of the galette and sprinkle with coarse sugar.
Bake the galette for 35-40 minutes or until the crust is golden brown and the fruit is bubbling.
Remove the galette from the oven and let it cool for at least 10 minutes before serving.