[Cz-L] add recipe: David's recipes found! June 2005

David, et al.

The recipes were in the archive, but in the 2005 rather than 2006
Archives:

From: David Glynn <glynn_at_beresford-cheam.freeserve.co.uk>
Date: Tue, 14 Jun 2005 12:21:59 -0400 (EDT)
To: Czernowitz list <Czernowitz-L_at_cornell.edu>
Reply-to: glynn_at_beresford-cheam.freeserve.co.uk
Dear All,

About two years ago my niece Jessica asked my mother Erica to help her
with a project for school. All the pupils had to collect a favourite
family recipe from their grandmother - these were all to be published in
a recipe book to raise money for the school. Each entry had to be
accompanied by a short description of the relevance of the dish to
family history and memories.

Erica thought that her contribution would be of interest for the
"Czernowitz Cookbook". Here it is.

PATLAJELE (Aubergine Salad) and BUSSERL (Almond Biscuits)
from Erica Glynn, grandmother of Jessica Glynn.

"I grew in the 1930s in Czernowitz, a largely Jewish town in the North
of pre-war Romania. Over the centuries, the town had known many rulers
including the Ottomans and, most significantly, the
Austro-HungarianEmpire (1775-1918). This varied history was reflected in
many ways, including food. Patlajele, an excellent starter, is an
example of Balkan influence. Busserl were part of the Jewish tradition
and Austrian influence in which my family was steeped. They were always
included in the mountains of food my mother prepared for Peisach, the
Jewish Passover. The whole family, grandfather, uncles, aunts, cousins
got together in our apartment for the eight days of Passover, and, most
happily, for the Seider evenings when we celebrated the Exodus of the
Jews from Egypt. We still have Seiders and I bake Busserl."

PATLAJELE (the "J" is pronounced soft, like the "s" in "measure")

4-6 aubergines (elongated rather than short and round), grilled till all
the skin is charred extra virgin olive oil juice of one lemon a little
wine vinegar

Skin the aubergines while they are still hot, remove any strings of
seeds, mash the soft aubergine flesh (remove any further stringy
material), and mix with olive oil to form a paste, add the lemon juice
to taste, and a little vinegar, if liked. Add a pinch of salt and
pepper, mix well. Serve with thinly sliced tomatoes, crusty bread, and
lemon juice or vinegar if required.

BUSSERL

600 grams ground almonds (or ground hazelnuts if available)
400 grams caster sugar, sieved
whites of 3-4 eggs

Mix the sugar and almonds thoroughly, add the egg whites gradually,
mixing well, testing whether a sample will roll into a ball the size of
a small walnut. You may not need all the egg white. Shape into small
balls and cook on non-stick parchment paper at 375F (190C) for about
20-25 minutes, until the bottom of the balls just begin to darken. Cool
and store in a tin. The Busserl will be soft when taken out of the oven,
but tend to harden as they cool. (The nuts, sugar and egg-white mixture
can form the basis of a gateau. Cook in three baking tins and fill with
chocolate buttercream, top with whipped cream.)

*****

Both of these are delicious!! I can imagine now the smell of the
grilling aubergines...

Best regards to all,

David
Received on 2006-10-19 19:21:19