SPECIAL GIFTS FOR LIFE'S SPECIAL OCCASIONS
Slice Of Life
From The Holocaust
EILEEN GOLTZ SPECIAL TO THE JEWISH NEWS
T
here have been thousands
of books written about the
Holocaust. Writers have
tried, in myriad ways, to
capture the essence of what it
was like to live and die under con-
ditions that were inhuman and
horrific. For a manuscript to sur-
vive such conditions and emerge
intact years later is nothing short
of a miracle.
In Memory's Kitchen: A Lega-
cy from the Women of Terezin,
edited by Cara de Silva (Jason
Aronson, $25) has done what few
books written about Holocaust
experiences have been able to do.
This "cookbook," through recipes,
letters, commentary and poetry,
transcends the written word and
transports the reader to a greater
understanding of what it must
have been like to be trapped in a
world where even the most min-
imal amounts of food were un-
available, and of a time and place
where the desire to create and re-
member the wonderful foods that
made up such a large part of the
Jewish home was the only real-
ity available.
More importantly, this book is
a living testament to the resi-
dents of Theresienstadt, who, by
their unfailing determination to
participate in something life af-
firming amid so much death and
despair, created a haunting re-
minder of a time and place that
no longer existed. It fulfilled their
desire to leave a living legacy of
family traditions to the loved ones
they knew they would never see
again.
The recipes from In Memories
Kitchen were personal variations
on a classical recipe, adapted to
suit family preferences .
A 14 kt. gold childrens charm
from Tapper's
is a beautiful and lasting way to
remember a mother's love.
Diamonds & Fine Jewelry
Orchard Mall . Orchard Lake Road at Maple Road
West Bloomfield, MI 48322
810-932-7700 . 1-800-337-GIFT
fts...
PEACH MELBA
for every occasion!
Looking for a gift that's just a little more unique and unusual than most?
Well, Sherwood has the best selection of gifts in town, and we'll even
wrap it for you... complimentary, of course. All gifts 30%
% off
o.. (most mfrs).
Shop Sherwood.., it's worth it!
6644 Orchard Lake
Rd at Maple
West Bloomfield
810 855-1600
Mon-Thur-Fri 10-9
Tue-Wed-Sat 10-6
Sun 12-5
T
o
112
8tuolo8
A
A
A
A
8 medium canned peach halves,
drained
1 1/2 pints vanilla ice cream
1/2 pound fresh raspberries
3 ounces powdered sugar
Puree the raspberries and
strain, removing the seeds. Com-
bine the raspberries with the
powdered sugar and mix well,
making sure that there are no
lumps. Refrigerate for at least 2
hours. When ready to serve, spoon
the vanilla ice cream into 8 serv-
ing dishes (wide mouthed cham-
pagne glasses work very well).
Place one well drained peach on
top of the ice cream and spoon the
raspberry puree over the top. Gar-
nish with whipped cream and or
mint sprigs. Serves 8.
CHOCOLATE HAZELNUT
TORTE
1 cup hazelnuts, toasted, and
cooled
4 tablespoons plus 1/3 cup sugar
2 tablespoons vegetable oil
3/4 cup unsalted butter
1 pound semi-sweet or
bittersweet chocolate (not
unsweetened)
6 large eggs, separated, at room
temperature
1 cup chilled whipping cream
2 tablespoons almond extract or
hazelnut liqueur
powdered sugar
1/2 cup hazelnuts (for garnish)
Preheat oven to 350. Butter
and flour a 9 inch spring form
pan. Line bottom of pan with
parchment paper and butter the
paper. In a food processor or
blender combine 1/2 cup hazel-
nuts and 2 tablespoons of sugar.
Process until finely ground.
Place this mixture in a large
mixing bowl. In the same proces-
sor (you don't need to clean it
out) combine the remaining 1/2
cup of hazelnuts and vegetable
oil. Process until the mixture is
thick and pasty (sort of like
peanut butter). In a large
saucepan, combine the butter
and cream and heat, over a
medium flame until the butter
is melted. Stir constantly.
Remove from the heat when
the butter has melted. Add the
chocolate and stir until it's melt-
ed. Add both the nut mixtures
and stir well. Cool slightly. Beat
the egg whites until the mixture
forms soft peaks. Gradually add
1/3 cup sugar and beat until stiff
peaks form. Set aside. In anoth-
er mixing bowl, beat the yolks
until they are pale and very
thick (about 5 minutes). Gradu-
ally beat the chocolate mixture
into the yolk mixture. Fold in the
whites gently. Pour the batter
into the prepared pan and bake
until the sides crack and puff
and a tester comes out with just
a little moist batter attached
(about 35 to 40 minutes). Cool
on rack and do not remove the
spring form for at least 2 hours
or until you're ready to serve.
The center of the cake will fall
slightly as it cools.
To garnish: Beat the whipping
cream with the remaining 2 ta-
blespoons of sugar and flavoring
of choice until it forms soft
peaks. Loosen the sides of the
cake by running a sharp knife
around the pan sides. Release
cake and place it on it's serving.
platter. Dust with powdered sug-
ar and use the whipped cream
and nuts to decorate. This can
be served at room temperature
or chilled. It can also be made
several days in advance and dec-
orated just before serving.
Serves 12. ❑
K