“Man is a greater thing than you have thought him,”
― Edith Hahn Beer, The Nazi Officer's Wife: How One Jewish Woman Survived The Holocaust
Thursday, November 19th, the Ladies of Walden Pond met at Suzanne's home ~Paula, Patti, Carolyn, Carol, Brittany, Sandy, Suzanne, Ann and Lillian.
We discussed a Nazi Officer's Wife, an auto-biography by Edith Beer Hahn. Born in Vienna, Austria in 1914, she grows up in a happy Jewish family with her parents and two sisters. An intelligent young woman, Edith studies law at the University and is denied her degree at the beginning of the war. Edith's two sisters are sent to Palestine, Edith is sent to a work camp. Her mother dies in a concentration camp. When Edith returns from the work camp, she takes the star off her clothing and gets off the train in a different city. With help, she changes her identity to Grete Denner and lives through the war as an Aryan. She marries Werner Vetter, who keeps her true identity secret. She lived in fear throughout the war, but had remarkable courage and grit.
Everyone really enjoyed the book. We admired Edith's courage and stamina and those who were brave enough to assist others through this terrible time in our history. Edith became a judge after the war. There is also a Documentary available that is very interesting on this book.
Suzanne created a delightful taste of both cultures. She made Matzo Ball Soup served with Challah Bread as well as two German desserts - Pfeffernusse - German Peppernut Cookies and Ruglach ~ recipes are below
Matzo Meatball Soup ~ Suzanne
The Matzo Ball Soup I made with Swanson's chicken broth and a box of Matzo ball mix that I purchased at Fresh Market. I did add a little minced onion and parsley to the Matzo ball mix.
Pfeffernusse (German Pepper Nut
Cookies )
INGREDIENTS
YIELD 24 cookies
- 2cups confectioners' sugar, for dusting (icing)DIRECTIONS
1.
In a medium bowl, sift
together the flour, salt, pepper, aniseeds, cinnamon, baking soda, allspice,
nutmeg and cloves.
2.
In a large bowl, using
an electic mixer set on medium speed, beat together the butter, brown sugar and
molasses until light and fluffy, about 4 minutes.
3.
Beat in the egg.
4.
Reduce the mixer speed
to low and beat in the flour mixture.
5.
Cover and refrigerate
for several hours.
6.
Position a rack in the
middle of an oven and preheat to 350 degrees F.
7.
Butter 2 baking
sheets, scoop up pieces of dough and roll between your palms into balls 1 1/2
inches in diameter.
8.
Place the balls on the
cookie sheets spacing them about 2 inches apart.
9.
Bake until the cookies
are golden brown on the bottom and firm to the touch, about 14 minutes.
10.
Transfer the baking
sheets to racks and let the cookies cool slightly on the sheets.
11.
Place the
confectioners' sugar in a sturdy paper bag, drop a few cookies into the bag,
close the top securely, and shake gently to coat the warm cookies with the
sugar.
12.
Transfer to racks and
let cool completely.
13.
Repeat with the
remaining cookies.
14.
Store in an air-tight
container at room temperature for up to 1 week.
Rugelach
·
2 cups all-purpose
flour
·
1/4 teaspoon salt
·
1 cup unsalted butter
·
1 (8 ounce) package
cream cheese
·
1/3 cup sour cream
·
1/2 cup white sugar
·
1 tablespoon ground
cinnamon
·
1 cup finely chopped
walnuts
·
1/2 cup raisins
Directions
- Cut cold butter or margarine
and cream cheese into bits. In food processor pulse flour, salt, butter or
margarine, cream cheese and sour cream until crumbly.
- Shape crumbly mixture into four
equal disks. Wrap each disk and chill 2 hours or up to 2 days.
- Combine sugar, cinnamon,
chopped walnuts, and finely chopped raisins (may substitute miniature
chocolate chips for raisins).
- Roll each disk into a 9 inch
round keeping other disks chilled until ready to roll them. Sprinkle round
with sugar/nut mixture. Press lightly into dough. With chefs knife or
pizza cutter, cut each round into 12 wedges. Roll wedges from wide to
narrow, you will end up with point on outside of cookie. Place on
ungreased baking sheets and chill rugelach 20 minutes before baking.
- Preheat oven to 350 degrees F
(180 degrees C).
- After rugelach are chilled,
bake them in the center rack of your oven 22 minutes until lightly golden.
Cool on wire racks. Store in airtight containers...they freeze very well.
- Variations: Before putting the
filling on the dough, use a pastry brush to layer apricot jam as well as
brown sugar. Then add the recommended filling. You may also make a mixture
of cinnamon and sugar and roll the rugelach in this prior to putting them
on the cookie sheets.
“That’s all it takes, you see—a moment of kindness. Someone who is sweet and understanding, who seems to be sent there like an angel on the road to get you through the nightmare. Veronica.” ― Edith Hahn Beer, The Nazi Officer's Wife: How One Jewish Woman Survived The Holocaust