Alpine Omelet Cholermues Recipes

ALPINE OMELET

Steps:

• In a small bowl, soark fruit bits in the water and lemon juice for several hours or overnight. Drain fruit and reserve liquid.
• In a small pan, melt 1 tablespoon margarine over medium-high heat. Add cornstarch, stirring quickly. Stir in honey and the water from the fruit. Stir until the mixture is thick and smooth. Add fruit and simmer on low heat while making the omelet.
• In a large bowl, whip together flour, eggs, half and half, and nutmeg until frothy. Cover bowl with a towel and place in refrigerator for 15 minutes. Remove and whip mixture once more.
• Turn heat to medium high under a large frying pan. Melt 1 1/2 tablespoons of margarine and add egg mixture. Cover, turn heat to low, and cook for 7 to 8 minuntes- until omelet is light brown on the bottom.
• With a wooden spoon, break the omelet into bite sized pieces and turn them over. Turn heat off and allow egg mixture to beome firm on the bottom.
• Serve with fruit mixture.
• Note: Soaking and refrigeration time not included in prep or cooking time.

CHOLERMüS - SWISS PANCAKE

Steps:

• 1. BATTER: Combine eggs, salt, milk, cottage cheese, flour, honey, and oil in food processor or blender. Process until smooth.
• 2. Heat butter in a 9- or 10-inch nonstick skillet over medium heat. Pour one-fourth of batter about a half-inch thick into bottom of pan. Cover and cook until top loses its gloss, then flip over and cook the other side until lightly browned.
• 3. Carefully remove to a plate and keep warm. Repeat with rest of batter until 4 large pancakes are cooked. These pancakes will be slightly fragile, so use care not to tear them.
• 4. FILLING: Combine apples, butter, honey, and cinnamon in a small pan. Heat over medium heat until apples are cooked through.
• 5. ASSEMBLY: Place one pancake on serving dish. Top with half of filling. Place second pancake over top of filling. Dust with confectioner's sugar. Prepare second pancake the same way. Each stacked cake serves 2 people. Cut and serve accordingly.

ALPINE OMELET (CHOLERMUES)

Steps:

• 1. In a small bowl, soak fruit bits with water and lemon juice for several hours or overnight. Drain fruit and reserve liquid.
• 2. In a small pan, melt 1 tablespoon butter over medium-high heat. Add cornstarch, stirring quickly. Stir in syrup or honey and the water from the fruit. Stir until mixture is thick and smooth. Add fruit and simmer on low heat while making the omelet.
• 3. In a large bowl, whip together flour, eggs, half-and-half, and nutmeg until frothy. Cover bowl with a towel and place in refrigerator for 15 minutes. Remove and whip mixture once more.
• 4. Turn heat to medium high under a large frying pan. Melt 1 1/2 tablespoons butter and add egg mixture. Cover, turn heat to low, and cook for 7 to 8 minutes-until omelet is light brown on the bottom. 5. With a wooden spoon, break the omelet into bite-sized pieces and turn them over. Turn heat off and allow egg mixture to become firm on the bottom.
• 5. Serve immediately with stewed fruits.