My great-grandpa Kalman was a wealthy miller in the small town of Zeludok. He owned a flour mill & a schnapps distillery. He would travel from town to town to bring the grains & mill the flour for them. He had the reputation of being rather a Lothario.
After a long, childless
marriage, his first wife passed away. During one of his trips to the town my great-grandma Tsivia lived in with her family, he spotted her and, taken by her beauty asked to marry her. He was 32 years her senior. She agreed, seeing a wealthy man as her way out & up.
They had 4
children, my grandpa & 3 daughters. They were wealthy enough to educate their children and their daughters could speak AND read both Yiddish & Russian which, for girls, was rare back then. In 1903, 2 things happened. Russia made a law that said that Jews could no longer be in any
business that involved grains so his mill & distillery were taken from him. In order to feed her children, Tsivia ended up opening up a small bar. Also in 1903 rumors of a war with Japan started circulating and as Jewish men were the first to be drafted, they sent my grandpa to
the US. Kalman then died apparently from a throat disease. Legend has it that he drank boiling tea all day every day and the scarring sealed his throat. Ugh. Tsivia succeeded in sending her daughters one by one to the US, the youngest, Mary, when she was 16. She got safely to
Rotterdam where there was a 2-week wait for the boat to the US so passengers, including Mary, alone age 16, had to make sure their money lasted 2 weeks + enough for passage to NY. Many passengers spent all their money and couldn't continue the trip. She did.
Tsivia ended up
getting stuck in Russia during the revolution and not being able to join her children, parents, siblings in the US until 1922.
• • •
Missing some Tweet in this thread? You can try to
force a refresh
I can't believe this. As I dive back into my genealogy I just decided on a whim to try & discover a bit about a family cousin who supposedly was a huge influence on the Jewish community in Cuba. Last time I looked there was nothing. I now just found this:
Speaking of genealogy and family lore: tell me the oddest or coolest fact from your family’s history.
My favorite relative was Uncle H. When he was born they hadn't decided on a name for him so Baby Cohen was put on his birth certificate and never changed. The day he died he as still legally Baby Cohen. He didn't marry until in his 70s (he dated a lot including Peter Falk's
and Kirk Douglas' sisters. He lived with one woman until she passed away and she left him lots of money. He married in his 70s and 6 months later he got up one day and said "yeah, marriage isn't for me" and left her.
Best story he told me: he enlisted for WWII. During his
Orange Cointreau Tiramisù on an Orange Fudge Brownie
is the best of Italy-France-USA in one single dessert!
👇
I love orange & chocolate and created this dessert during a tiramisu phase where I was making them in every flavor possible. Feel free to replace the orange in both the brownies & tiramisù with Amaretto. The brownies themselves are delicious if you only want the brownies...
My friend @Mr_Clark67 is craving brownies & is also looking for a way to use cream cheese so I'm sharing my recipe for
Espresso Brownies with Spiked Ricotta Swirl
The ricotta can be replaced with cream cheese! And make them with or without the booze.
Ready?
👇
1/
INGREDIENTS Amaretto Cinnamon Ricotta Filling:
1 cup (250 grams) ricotta cheese
1 teaspoon vanilla extract or dark rum
1 teaspoon Amaretto, brandy, or almond extract
¾ teaspoon ground cinnamon
3 tablespoons (45 grams) unsalted butter softened to room temperature
MORE
👇
2/
1/3 cup (65 grams) sugar
1 large egg
4 teaspoons cornstarch
Place the ricotta in a wire strainer over a bowl & allow to drain for one hour. Skipping this step may add that extra liquid to the mix & create a soggy brownie.
I promised you a recipe...THIS recipe & I won't let you down.
Chestnut Fondant Bundt with Chocolate Ganache Drizzle
A "fondant" is a French cake that "melts" in the mouth. It has an indescribable, dense yet light, super moist texture. This cake is made with chestnut flour
👇
which gives it an unusual, nutty yet very particular flavor. The cake is not too sweet which makes it the dark chocolate ganache the perfect complement.
I've made this recipe as tiny individual bundlets, but in a 9" Bundt pan it is so easy and fabulous. An incredible cake.
👇
1/
If you have a digital kitchen scale, set it for grams & use it for this recipe.
INGREDIENTS
4 large eggs, separated
14 tablespoons (7 oz /200 grams) unsalted butter, melted then cooled
1-1/3 cups + 2 teaspoons (5.3 oz/150 grams) chestnut flour