Glossary S
Schlumbergerli which is also known as Schlumbis is a bread from Switzerland. It is one of the typical products from the Basel region. They are round, small loaves of crispy bread roll with a rosette shape, with irregular cracks and has a delicate crispy crust. It weighs about 40 to 50 grams.
It is said that the Schlumbergerli already exists in Basel since 1872 and is named after Amedée Schlumberger. The Basel-bread baker have created this as a response to Schlumberger's request. He was a banker from France who moved to Basel so he missed a particular bread from his country. As such, he requested a Basel baker to baked a similar bread for his family's consumption and which his family also served for special occassions in his house.
Schlumbergerli are typical bread which can be eaten daily for breakfast, as an accompaniment to main meals and as a snack with a savory or sweet fillings.
Other information about this Swiss product can also be found on the website of Culinary Heritage of Switzerland in German, French and Italian and Rumantsch languages.
Schneebällchen also called Schneebällscher is the German word which literally means "snow balls" refer to Saarland's national dish (Saarländisches Nationalgericht).
Schneebällchen are potato dumplings (Kartoffelklosse or Kartoffelkloße) made from a mixture of mashed potatoes, eggs, flour, salt and pepper, muscat powder and shaped into balls or more specifically "snow balls".
They are served as a side dish for the hearty meat dishes of Saarland.
Kartoffelklosse or Kartoffelkloße is also known in other parts of Germany as Kartoffelknödel
Sorrel refers to a leafy vegetables /herb which is both known to be edible and medicinal. Sorrels have long been cultivated as culinary herbs and they are valued for their tart and lemony flavor. They are used as an ingredient for soups, stews, salads and sauces.
Sorrel tastes best in early spring, and becomes increasingly bitter as the season progresses. The young and tender leaves are used in salads, while the larger leaves can be used for soups, stews and sauces.
Garden Sorrel (R. Acetosa) has a long and arrow-shaped leaves while the French Sorrel (Rumex scutatus) is milder-flavored and is a round-leaved variety.
In Germany, they made it into a soup called Sauerampfersuppe.
Schwenkbraten is one of the specialties of Saarland region of Germany made of grilled marinated pork neck called Schweinenacken or Schweinekamm in German. Summers in Saarland is incomplete without this dish as they are very fond of outdoor grilling, as most Germans enjoy during summertime.
In German, "Schwenk" means to swing back and forth. A grilling tool called Schwenker or Schwenkbraten Grill is used to prepare this dish. It is similar to a Rotisserie, but instead of spinning the meat like in the Rotisserie, the Schwenker swings the pork over the hoat coals to cook the marinated meat evenly.
A Schwenker is a swinging grill that hangs from a tripod and is available in many supermarkets or Baumarkt (DIY market), like Max Bahr especially during summertime.
Schwenkbraten is an integral part of Saarland celebrations and a summertime tradition that is not celebrated in Sarland alone, but has spread to most of Germany.
Personal Note: I am using a stationary grill to grill Wurst and marinated meat during summertime, but I have already seen a Schwenker many times and I intend to buy a Schwenker to bring home to my country on my next vacation as we are also fond of grilling in the Philippines. I like this German grilling method and I am sure my family way back in the Philippines will enjoy using a Schwenker.
Salzgurke is the German word for pickled gherkins or pickled cucumber. Salzgurke is usually served as a side dish for dishes like Matjeshering and is added as a filling for a dish called Roulade (meat roll). It can also be eaten as is as a cocktail.
Salzgurke may also refer to as Essiggurke or Gewürzgurke in German.