Roasted peppers with Kathleen Bellicchi

Authentic Swiss Muesli w/ Yogurt and Fresh Fruit   Makes 3-4 cups

I learned this recipe the first time my Swiss sister-in-laws came to visit.  Many recipes have a tip or a trick that turns a good tasting dish into something that is over the top in taste and texture.  The secret to real Swiss Muesli is the addition of grated apple and lemon.  This prevents the dish from taking on a gooey consistency; grated apple makes a great difference in texture and deepens the flavor.  

Muesli ia a dish that can be increased in volume many times.  It is a consistently requested dish whenever I prepare brunch for family, friends, retreats, and fundraising events. 

Swiss Muesli
 1 cup dry quick cooking oatmeal
2 cups fruit or plain yogurt
3 cups milk
2 peeled apples – grated
1 lemon rind & juice
one-fourth cup maple syrup or honey (optional, or if using plain yogurt)

Combine oats, yogurt, milk, grated apple, lemon rind & juice, in a large bowl and mix well. Let sit overnight (at least 4 hours). Add fresh fruit and nuts before you serve the Muesli. Experiment with different types of apples for grating to find those that suit your taste. 

 Variations:

• Dried fruit, soak, cut in bite size pieces and add when you make the Muesli.
• Add toasted chopped nuts jest before serving. Muesli will keep in the refrigerator for 2 weeks in a tightly closed container.
• Packaged Swiss Bircher Muesli instead of quick oats.
• Soy yogurt and soy milk, almond or rice milk

Please send in additions, variations, other delicious fruity breakfast dishes.  I’d love to read and try your fave dishes.