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Schenkele
A Schenkele, or Schenkela (in Alsace), Schänkeli, Schenkeli, Schenggeli, Schänggeli (in Switzerland) is a small cylindrical sweet fritter eaten around Christmas and Fasnacht in Alsace and German-speaking Switzerland. They are also known as ("goat's feet") in the Canton of Jura (due to the small incision made at one end of the dough making them resemble cloven hoofs. Other names include ("women's thighs") in France. A reference to can be found as early as 1787 by Kaspar von Stieler as "im Elsass ''schenkele'' zur bezeichnung kleiner, länglicher brödchen" ("in Alsace ''schenkele'' to mean small, elongated bread rolls"). Preparation are made from a dough of flour, sugar, butter, eggs, ground almonds or walnuts additionally flavored using candied orange or lemon peel and Kirsch. The dough is formed into finger-sized cylinders, deep-fried and dusted with sugar. They are shelf-stable and their flavor intensifies with storage. See also * Culinary Heritage of Switzerland ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Swiss Cuisine
Swiss cuisine (, , , ) is an ensemble of national, regional and local dishes, consisting of the ingredients, recipes and List of cooking techniques, cooking techniques developed in Switzerland or assimilated from other cultures, particularly neighboring countries. The diversity and comprehensiveness of Swiss gastronomy reflects the Languages of Switzerland, linguistic, Culture of Switzerland, cultural and Geography of Switzerland, geographical diversity. The climate of Switzerland allows for a large variety of terroirs, and therefore a wide range of indigenous food from refined products like bread and wine. Typical ingredients include Dairy product, dairy(especially cheese and milk), Potato, potatoes, Grain, grains and Root vegetable, root vegetables, which feature prominently in traditional Alpine cuisine, Alpine recipes and cuisines. Switzerland is historically an Agriculture in Switzerland, agricultural country, with many regions being isolated from each other by the Alps. Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fritter
A fritter is a portion of meat, seafood, fruit, vegetables, or other ingredients which have been Batter (cooking), battered or breading, breaded, or just a portion of dough without further ingredients, that is deep-frying, deep-fried. Fritters are prepared in both sweet and savory varieties. Definition The 1854 edition of Webster's Dictionary, ''An American Dictionary of the English Language'' by Noah Webster defines fritter as a transitive verb meaning "to cut meat into small pieces to be fried". Another definition from 1861 is given as "a pancake cont. chopped fruit, poultry, fish; also a small piece of meat fried". Varieties Africa West African countries have many variations similar to fritters. The most common process includes the blending of peeled black-eyed peas with peppers and spices to leave a thick texture. A Yoruba version, akara, is a popular street snack and side dish in Nigerian culture. Another popular fritter made by Nigerians is 'puff-puff'. Typically made ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alsatian Cuisine
Alsatian cuisine, the cuisine of the Alsace region of France, incorporates Germanic culinary traditions and is marked by the use of pork in various forms. The region is also known for its wine and beer. Food Savory specialties Traditional dishes include '' baeckeoffe'', '' flammekueche'', '' choucroute'', ''cordon bleu'', ''Vol-au-vent'', ''spaetzle'', '' fleischnacka'', '' bretzel'', and '' Zewelwaï'' The region's version of coq au vin is coq au Riesling. Southern Alsace, also called the Sundgau, is characterized by '' carpe frite'' (that also exists in Yiddish tradition). Alsace is also well known for its foie gras made in the region since the 17th century. A gastronomic symbol of the ''région'' is choucroute, a local variety of Sauerkraut. The word Sauerkraut in Alsatian has the form ''sûrkrût'', as in other southwestern German dialects, and means "sour cabbage" as its Standard German equivalent. This word was included into the French language as ''choucroute' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Candied Peel
Candied fruit, also known as glacé fruit, is whole fruit, smaller pieces of fruit, or pieces of peel, placed in heated sugar syrup, which absorbs the moisture from within the fruit and eventually preserves it. Depending on the size and type of fruit, this process can take from several days to several months. This process of preservation, which has been used since the 14th century, allows the fruit to remain edible for up to a year. Fruits which are commonly candied include cherries, pineapple, greengages, pears, peaches and melon, as well as ginger root. The principal candied peels are orange and citron; these, together with candied lemon peel, are the usual ingredients of mixed chopped peel. Candied vegetables are also made from vegetables such as pumpkin, turnip, Angelica archangelica stems, and carrot. Though recipes vary, the general principle is to boil, then steep fruit in increasingly stronger sugar solutions for a number of weeks, then dry off any remaining ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kirsch
''Kirschwasser'' (, , ; German for 'cherry water'), or just ''Kirsch'' (; the term used in Switzerland and France, less so in Germany), is a clear, colourless brandy from Germany, Switzerland, and France, traditionally made from double distillation of morello cherries. It is now also made from other kinds of cherries. The cherries are fermented completely, including their stones.Lichine, Alexis. ''Alexis Lichine's New Encyclopedia of Wines & Spirits'' (New York: Alfred A. Knopf, 1987), p. 292. Unlike cherry liqueurs and cherry brandies, ''Kirschwasser'' is not sweet. It is sometimes distilled from fermented cherry juice. Serving ''Kirschwasser'' is usually drunk neat. It is traditionally served cold in a very small glass and is taken as an apéritif. It is an important ingredient in fondue. People in the German-speaking region where it originated usually serve it after dinner, as a digestif. ''Kirschwasser'' is used in some cocktails, such as the Ladyfinger, the Florid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fasnacht
The Swabian-Alemannic Fastnacht, Fasnacht (in Switzerland) or Fasnat/Faschnat (in Vorarlberg) is the pre-Lenten carnival of Alemannic folklore in Switzerland, southern Germany, Alsace and Vorarlberg. Etymology Popular etymology often links ''Fastnacht'' (in Mainz also ''Fassenacht'', in Switzerland ''Fasnacht'', in Swabia ''Fasnet'', ''Fasent'') with ''fasten'' ("to fast") – allegedly from celebrations on the eve preceding fasting. In the beginning of the 20th century it was a common assumption that the tradition had its roots in pre-Christian ritual. Comparison of dialect variants, however, yields an Old High German ''*fasanaht'', with an element ''fasa-'' of unclear meaning. A likely derivation looked to Proto-Indo-European ' "purify" (cognate to '' pava-mana''), or alternatively to Middle High German ''vaselen'' "prosper, bud", and interpreted the festival as a fertility rite. Historians around Werner Mezger refuted those theories, and showed that the name derives from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alsace
Alsace (, ; ) is a cultural region and a territorial collectivity in the Grand Est administrative region of northeastern France, on the west bank of the upper Rhine, next to Germany and Switzerland. In January 2021, it had a population of 1,919,745. Alsatian culture is characterized by a blend of German and French influences. Until 1871, Alsace included the area now known as the Territoire de Belfort, which formed its southernmost part. From 1982 to 2016, Alsace was the smallest administrative in metropolitan France, consisting of the Bas-Rhin and Haut-Rhin Departments of France, departments. Territorial reform passed by the French Parliament in 2014 resulted in the merger of the Alsace administrative region with Champagne-Ardenne and Lorraine to form Grand Est. On 1 January 2021, the departments of Bas-Rhin and Haut-Rhin merged into the new European Collectivity of Alsace but remained part of the region Grand Est. Alsatian dialect, Alsatian is an Alemannic German, Alemannic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
German-speaking Switzerland
The German-speaking part of Switzerland ( ; ; ; ) comprises about 65 percent of Switzerland (North Western Switzerland, Eastern Switzerland, Central Switzerland, most of the Swiss Plateau and the greater part of the Swiss Alps). The variety of the German language spoken in Switzerland is called Swiss German which refers to any of the Alemannic dialects and which are divided into Low, High and Highest Alemannic. The only exception within German-speaking Switzerland is the municipality of Samnaun where an Austro-Bavarian dialect is spoken. German is the sole official language in 17 Swiss cantons (Aargau, Appenzell Ausserrhoden, Appenzell Innerrhoden, Basel-Stadt, Basel-Landschaft, Glarus, Lucerne, Nidwalden, Obwalden, Schaffhausen, Schwyz, Solothurn, St. Gallen, Thurgau, Uri, Zug, and Zurich). French and German are co-official in 3 cantons (Bern, Fribourg, and Valais). In the trilingual canton of Graubünden, more than half the population speaks German, while ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Canton Of Jura
The Republic and Canton of Jura (officially in ), less formally the Canton of Jura or Canton Jura ( ; ), is the newest (founded in 1979) of the 26 Swiss cantons, located in the northwestern part of Switzerland. The capital is Delémont. It shares borders with the canton of Basel-Landschaft, the canton of Bern, the canton of Neuchatel, the canton of Solothurn, and the French regions of Bourgogne-Franche-Comté and Grand Est. History The king of Burgundy donated much of the land that today makes up canton Jura to the bishop of Basel in 999. The area was a sovereign state within the Holy Roman Empire for more than 800 years. After the Treaty of Westphalia in 1648, the Jura had close ties with the Swiss Confederation. At the Congress of Vienna (1815), the Jura region became part of the canton of Bern. This act caused dissension. The Jura was French-speaking and Roman Catholic, whereas the canton of Bern was mostly German-speaking and Protestant. After World War II, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cloven Hoof
A cloven hoof, cleft hoof, divided hoof, or split hoof is a hoof split into two toes. Members of the mammalian order Artiodactyla that possess this type of hoof include cattle, deer, pigs, antelopes, gazelles, goats, and sheep. The two digits of cloven-hooved animals are homologous to the third and fourth fingers of the hand. They are called claws and are named for their relative location on the foot: the outer, or lateral, claw and the inner, or medial claw. The space between the two claws is called the interdigital cleft; the area of skin is called the interdigital skin. The hard outer covering of the hoof is called the hoof wall or horn. It is a hard surface, similar to the human fingernail. The almost finger-like dexterity available to cloven-hooved mammals such as mountain goats and wild sheep combined with a hard outer shell and soft and flexible inner pads provides excellent traction in their precarious habitats. Evolution It is speculated by paleontologists that d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kaspar Von Stieler
Kaspar von Stieler, also called Caspar Stieler (2 August 1632 – 24 June 1707), was a soldier-poet and later a linguist. He expressed the feelings of the soldiers of the Thirty Years War The Thirty Years' War, fought primarily in Central Europe between 1618 and 1648, was one of the most destructive conflicts in European history. An estimated 4.5 to 8 million soldiers and civilians died from battle, famine, or disease, whil ... in his poetry. References *John G. Gagliardo. ''Germany Under the Old Regime, 1600–1790''. New York: Longman, 1991. 1632 births 1707 deaths Linguists of German {{Germany-poet-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kirsch
''Kirschwasser'' (, , ; German for 'cherry water'), or just ''Kirsch'' (; the term used in Switzerland and France, less so in Germany), is a clear, colourless brandy from Germany, Switzerland, and France, traditionally made from double distillation of morello cherries. It is now also made from other kinds of cherries. The cherries are fermented completely, including their stones.Lichine, Alexis. ''Alexis Lichine's New Encyclopedia of Wines & Spirits'' (New York: Alfred A. Knopf, 1987), p. 292. Unlike cherry liqueurs and cherry brandies, ''Kirschwasser'' is not sweet. It is sometimes distilled from fermented cherry juice. Serving ''Kirschwasser'' is usually drunk neat. It is traditionally served cold in a very small glass and is taken as an apéritif. It is an important ingredient in fondue. People in the German-speaking region where it originated usually serve it after dinner, as a digestif. ''Kirschwasser'' is used in some cocktails, such as the Ladyfinger, the Florid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
