Re: [Cz-L] Piteygasse

In Czernowitz and vicinity, cherries ripen usually in the middle of June.
In the US, slightly latter.
This coming summer, I will try to make Vishniak. I often make yeast cakes,
so I should have plenty of yeast in the air to get the fermentation going.
What I do not remember, is whether the jar in which I make the Vishniak ,
should be covered or not. Any advice?

Mimi

On 2/3/10 1:10 PM, "cornel fleming" <cornel.fleming_at_virgin.net> wrote:

> Hi Mimi...your description of Vishniak rang a very loud bell. Years ago, on
> an Air Force base "somewhere in Israel" there was a Bukowina-born
> "Nashak".thats the guy in charge of the base armoury.One day he said his
> grandfather made Vishniak and he had the recipe written down. I got a large
> acid carboy bottle and the result was certainly a) potent and B) very very
> tasty, and as far as I can remember his recipe and yours were the same.
> Cornel
>
> -----Original Message-----
> From: bounce-5142066-8441035_at_list.cornell.edu
> [mailto:bounce-5142066-8441035_at_list.cornell.edu] On Behalf Of Miriam Taylor
> Sent: 03 February 2010 15:05
> To: HARDY BREIER; Czernowitz-L_at_cornell.edu
> Subject: Re: [Cz-L] Piteygasse
>
> In German and among us Czernowitzers, it was Manasteriska and not
> Monasteriska or Manasteriste, the way the Romanians named it.
> The Pumnulgasse within the Czernowitz city limits is a very short street,
> but then it continues in Manasteriska as "Die verlaengerte Pumnulgasse for a
> long way, as it runs parallel and south of the Klokuczka - Bach.
> My father was born and lived in his youth on the Verlaengerte Pumulgasse,
> as did the families of many the members of this list. Manasteriska was a
> poor suburb of the city.
> Relatives tended to live in close proximity to each other, my paternal
> grandfather's older and better-off brothers lived on the Schiessstattgasse
> and the Pumnulgasse respectively.
>
> The Austria Platz was the farmers market, housewives went there every
> morning except Saturday and Sunday, to buy butter and farmer's cheese
> wrapped in a Rhubarb leaf, fresh vegetables and fresh fruit.
> Heavy vegetables, such as potatoes, beets and cabbages were mostly delivered
> in large quantities directly to the home of the buyer and kept in the
> cellar. Cucumbers for pickling were also delivered to the home and so were
> apples and pears for storing in the attic and the freestone plums
> (Zwetschken) used for the making of Powidla, apricots for making jam and
> cherries for the making of Vishniak.
> To those of you who have never tasted this mixture of ambrosia and nectar;
> Equal weights of cherries and sugar are mixed in a large jar and allowed to
> ferment till they reach a reasonably high percentage of alcohol. The liquid
> is drunk as a liquor and the cherries are used in deserts or served in small
> amounts with a glass of water, the same as rose-petal preserves
> (dulceatea de trandafir), another wonderful specialty.
>
> My mother kept the Vishniak on the highest shelf of the credenza, but as
> soon as I was left alone at home, you cam imagine where I was climbing.
>
> Mimi
>
>
> -snip-
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Received on 2010-02-03 13:46:53