My great-grandpa David (wearing glasses) was one of 4 siblings: he and his brother Louis (Lazer) were able to immigrate to the US. His only sister Zishe was killed with her family when the Germans moved into Russia. The 3rd brother Chonon (seated here next to his wife Chaya...
(Chaya was also David's wife Mary's sister, so we are doubly related to this branch) and Chonon was never able to immigrate. During the war, his sons were in the Russian army and he, his wife & daughters ran and hid in the forest for 5 years eventually moving back to Bobruisk...
During my own genealogical research started in the late 90s & going on for years, I discovered that his children & grandchildren finally left Russia for Israel, Germany, & the US. I found and was in brief contact with some who had immigrated to the US then lost touch.
Years and
years later - one of the good things that happened in 2020 - Chonon & Chaya's grandson & great-grandson tracked down and contacted one of my mom's cousins and we all started emailing back and forth in group emails just getting to understand the connection and getting to know a
bit about the families.
We are now organizing a huge Zoom get together for Chonon's, David's, and Louis' descendants. Gregor and Vadim will tell us how Chonon's family survived the war and what happened afterwards.
It's like the culmination of all of my years and years of
genealogical research. It's going to be huge.
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This recipe makes about 12 depending on the size of your ramekins.
Ready?
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1/
INGREDIENTS
2 cups (500 ml) heavy or whole cream
2 cups (500 ml) whole or lowfat milk
9 – 10 large egg yolks *
¾ cup (150 grams) white granulated sugar
Pinch salt
1 ½ vanilla bean pods, split lengthwise, scraped, both pods & seeds
2 - 4 tablespoons amber or dark rum
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* I’ll share my recipe for angel food cake to use the whites
Place the cream & milk in a saucepan with the vanilla pods & seeds. Heat the milk; when it begins to steam & comes just barely to the boil, remove the saucepan from the heat, cover the pot & allow the vanilla
Rent a car and come stay at the hotel for several days...here is everything you can visit & do (post-Covid).
Forteresse Royale de Chinon
Azay-Le-Rideau
Villandry Gardens
Candes St Martin
Château de Chenonceau
the city of Loches
Sainte-Chapelle de Champigny sur Veude
...
Tapestries of the Apocalypse in Angers
Château de Saché (Musée Balzac)
Max Ernst's house
Musée Rabelais La Devinière where he was born
Saumur (the château & the Cadre Noir national riding school)
Wine tasting, visit, picnic in the vines at Château du Petit
...
Thouars (I take my friends & family here for this)
Wine tastings galore
3 - 4 small full-flavored cooking apples (I love Reine des Reinettes)
1 tablespoon (15 grams) butter
1 – 2 teaspoons maple syrup or brown sugar
Largish pinch cinnamon, optional
1 tablespoon or so slivered almonds, optional
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14 tablespoons (200 grams) butter, softened to room temperature
1 cup (200 grams) granulated sugar
3 large eggs
¾ teaspoon vanilla
1 cup (5 ounces/140 grams) flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ teaspoon ground cinnamon
1/ Let Fantans be your new cinnamon buns. Like any yeast dough, it needs time to rest & rise, but these are actually quite easy (always read thru & understand the recipes before starting), to flavor as you like. And they are really good!
Ready?
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2/ Makes 12
You will need a standard 12-cup muffin tin, buttered.
INGREDIENTS
yeast starter:
1 package (8 grams) of active dry yeast yeast mixed with ¼ cup (60 ml) warm water + ½ cup (67/68 g) all-purpose flour
We all need a lift & a distraction. This calls for a recipe.
Chicken with Preserved Lemon and Olives
Few ingredients, easy to throw together, this flavorful dish tastes as good as it looks.
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INGREDIENTS
1 preserved lemon
1 fresh lemon for finely grated zest (optional) & 2 tablespoons juice
@ 6 tablespoons (40 grams) flour seasoned with salt & pepper
1 chicken cut in pieces or 2 leg/thigh sections & 2 breasts
A few tablespoons olive oil
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1 onion, trimmed, peeled, chopped
1 garlic clove, peeled & chopped
½ cup green olives, soaked in cold water for about an hour
½ cup (125 ml) water
Salt & freshly ground black pepper
Cut the preserved lemon in half & then each half in 2 or 4 wedges. Set aside.