[Cz-L] Re: czernowitz-l digest: October 21, 2006

Hello again,
Here a few more comments from Berlin - dear Cornel, the word polenta was
not really known in Romania, and not in my early years in England,
1960ies. I never came across it until I travelled to Italy and
Switzerland, i.e. the continent. Since I make a lot of this I can tell
that it depends on the cook-some make it harder,
some softer, but I have not heard about it with sweet elements. Maybe it
was just a Czernowitz creation, as the one with noodles with sugar and
nuts, or as my mother-in-law, (who was a wonderful cook)used to make,
cooked rice layered with grated apples and marmelade, then put in the
oven to brown. She also made something called "kigale", pre-cooked
noodles, mixed with eggs, salt and pepper and then fried in the frying-pan.
My mother, who prefers savoury dishes, remembers that her mother made
mamaliga, layered with fried onions and cheese and then put in the oven.
Again I think a personal recipe.
As to Fluden, she says it is best with puff-pastry, butter,
bread-crumbs, nuts, and morello, i.e. sour cherries. I have never tried
it, but would like to have Mimi's recipes.
Here below, the promised recipe for honey cake, or Lebkuchen, for Vye:

4 eggs 1/2 cup - 1 cup of cold, strong coffee
1 cup of honey 1 1/2 teaspoons bicarbonate
1 cup of sugar 1-2 packets vanilla sugar
1 cup of oil cinnamon - amount according to taste
3 cups of flour 3-4 crushed cloves

Mix sugar, honey, oil and the eggs in the mixer, adding from time to
time the cinnamon. Then blend in the first cup of flour with half the
coffee, then the second
cup of flour, then the bicarbonate with the third cup of flour, then mix
it all well in the mixer, adding from time to time the cinnamon and the
cloves, these in
amounts according to taste. I prefer it with not too much cloves.
Put in well-greased and floured baking-tin, or lined with baking paper.
Bake in pre-heated oven (4, or about 180C) for about 1 hour.

and now, for Cornel, the KAISERSCHMARRN:

6 eggs, 50 g sugar
200 g flour, 50 g butter , a pinch of salt,
1/4 litre milk, 50 g small sultanas
Mix the egg-yolk with the sugar until creamy. Beat the whites until
stiff, maybe with a little lemon juice.Add slowly half of the flour,
milk, salt, and the melted butter, then the rest of the flour and the
sultanas. Add the egg-whites and mix gently. Then bake in frying-pan,
best if you take bits of the mixture, adding
oil, margarine or butter, as you fry them, or bake the mixture as a
whole and then, still in the pan, tear it in bits, of course with
non-stick utensils. Sprinkle with powdered sugar and cinnamon if you
like the taste, and with plum-compote. This recipe is out of a book, I
am sure it can be varied, have seen it done in Austria with very little
flour and just the eggs broken into the pan, and covered for a few
minutes and then the mixture torn to pieces.. Any more ideas from our
friends?
Maybe you can make it in March Cornel, and enjoy excellent Romanian food
in Israel.
Gabriele

-- 
Gabriele Weissmann
Kaiserdamm 18
D- 14057 Berlin
Tel./Fax: +49.30.321 15 38
E-Mail: G.Weissmann_at_gmx.de