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| Edith Buxbaum, August 23, 1947 Pyramid Peak - Aspen, Colorado courtesy Dr. Robert Campbell
The photo was probably taken by Edith's husband Fritz Schmidl (1897-1969), who was an enthusiastic photographer. Edith's friend Eleanor Siegl (1917-1996) gave it, and others, to Dr. Campbell who, generously, passed it on to me.
Esther Altshul Helfgott, Ph.D., May 27, 2011 |
Friday, May 27, 2011
She loved to travel: Pyramid Peak, 1947
An addendum to The Edith Buxbaum Journal
Tuesday, May 24, 2011
Kaiserschmarrn or Emperor's Trifle
An addendum to The Edith Buxbaum Journal
Thanks to Dr. Diane Holloway, a retired Dallas psychologist, I have one of Edith's dessert recipes to share with you.
Kaiserschmarrn or Emperor's Trifle
1/3 cup shortening or oil
2/3 cup flour
1/3 cup sugar
6 eggs separated
1/2 cup plus 2 tablespoons water
4 tablespoons melted butter
2/3 cup raisins
2-3 tablespoons additional sugar
Melt the shortening in a large metal cake pan or skillet set over medium heat. Plump the raisins for 10 minutes in boiling water and then drain them.
Start heating the oven at 400 degrees. Mix the flour and water in a large bowl. In a separate small bowl add water to egg yolks and combine well. Pour the egg mixture into the dry ingredients, mixing well with a whisk.
Beat egg whites stiff, then fold them gently into the liquid mixture. Pour into the heated pan with the fat. Remove from heat at once and place in the oven. Bake until golden brown (8-10 minutes); then put back on stove top.
Tear into 2-3 inch squares, using two forks. Drizzle melted butter over, then sprinkle with raisins and sugar.
Serve with raspberry syrup or prune jam. To make prune jam for zwetschkenroster, cook dried prunes with water and sugar in a saucepan until it becomes a not so thick jam. Then add cinnamon and cloves to use as a topping on this trifle. Serves 8.
SOURCES:
Authors' Famous Recipes and Reflections on Food, edited by Diane Holloway, Ph.D. San Jose, California: Writer’s Club Press, 2002, pp. 222-223
Photo courtesy Herbert J. Belch, in possession of author.
Esther Altshul Helfgott, Ph.D., May 24, 2011
Thanks to Dr. Diane Holloway, a retired Dallas psychologist, I have one of Edith's dessert recipes to share with you.
Kaiserschmarrn or Emperor's Trifle
1/3 cup shortening or oil
2/3 cup flour
1/3 cup sugar
6 eggs separated
1/2 cup plus 2 tablespoons water
4 tablespoons melted butter
2/3 cup raisins
2-3 tablespoons additional sugar
Melt the shortening in a large metal cake pan or skillet set over medium heat. Plump the raisins for 10 minutes in boiling water and then drain them.
Start heating the oven at 400 degrees. Mix the flour and water in a large bowl. In a separate small bowl add water to egg yolks and combine well. Pour the egg mixture into the dry ingredients, mixing well with a whisk.
Beat egg whites stiff, then fold them gently into the liquid mixture. Pour into the heated pan with the fat. Remove from heat at once and place in the oven. Bake until golden brown (8-10 minutes); then put back on stove top.
Tear into 2-3 inch squares, using two forks. Drizzle melted butter over, then sprinkle with raisins and sugar.
Serve with raspberry syrup or prune jam. To make prune jam for zwetschkenroster, cook dried prunes with water and sugar in a saucepan until it becomes a not so thick jam. Then add cinnamon and cloves to use as a topping on this trifle. Serves 8.
SOURCES:
Authors' Famous Recipes and Reflections on Food, edited by Diane Holloway, Ph.D. San Jose, California: Writer’s Club Press, 2002, pp. 222-223
Photo courtesy Herbert J. Belch, in possession of author.
Esther Altshul Helfgott, Ph.D., May 24, 2011
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