On Saturday, we hosted our oldest son’s birthday party or “fête d’anniversaire” with nine of his classmates. To keep the party safe and accessible for our youngest son who has food allergies, I planned a dairy, egg and almond-free menu. We had to make almost everything ourselves (which we’re used to, so it wasn’t a big deal), but at least I could serve store-bought pretzels and Karamellgebäck cookies. It was deeply satisfying to throw this party because it showed me how much things have changed during the year, and for the better.
Last year at this same time, we had only been in Switzerland for a little over a month when our son’s birthday rolled around. We didn’t know many people yet. Plus, I wasn’t as familiar with allergy-friendly Swiss products, nor was I as used to making allergy-friendly treats for a crowd.
This year, everything feels a little bit easier. Some things don’t change though. I still made way too much food, as shown by the photo of our leftovers below.
Overall, I hope the kids had a good time at the party, especially considering my incredibly poor French skills and our silly games—the limbo and a homemade Angry Birds piñata, for example. And, thankfully, no one was hurt and nothing was broken!
Coconut Lemon Bundt Cake
For the party, I discovered the most wonderful Bundt cake recipe: Coconut Lemon Bundt Cake from Isa Chandra Moskowitz’s Veganomicon (via Hibbard Kitchen). Even though I made some substitutions—like supplementing my small bag of grated coconut with about a quarter cup of ground hazelnuts—this cake was really special. I can’t wait to make it again when I have the full amount of lemon juice and zest on hand.
The temperatures have crept back up this week, so it still feels a bit like summer. I’ve been meaning to make dairy-free ice cream for months. Maybe I should do it this week?! I’ll let you know if it turns out…