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LARYSSA KRUPA, PIANIST Laryssa Krupa began her music studies with Anton Rudnytsky at the age of five. As a student of Daria Ka- ranowych, she earned a diploma from the Ukrainian Music Institute of America. The 25-year-old pianist re ceived a Bachelor and Master of Music degrees from the Peabody Conservatory of Johns Hopkins University, where she studied with Julio Esteban and Fernando Kaires. Miss Krupa continued her music education with Berl Senofsky and Ervin Freudlich and is currently studying with Jascha Zayde, having also attended class es of Leon Fleischer and Jean-Marie Darre in France. Laryssa Krupa has performed at the Rose Festival Orchestra Concerts in 1980 and 1981 and has given numerous recitals on the East Coast. In 1982 she won the American Music Scholarship International Music Competition. UKRAINIAN HERITAGE LIVES The Samotulka family lives out its Ukrainian heritage in Montgomery Township. At Christmas time, Daria Samotulka, together with her husband Theodosy, daughters Marta and Olga and son Eugene, maintains many traditional Ukrainian customs and serves a tradi tional 12-course Ukrainian Christmas Eve dinner, (from On The Go! The Home News, 12/23/82). Then at Easter, Mrs. Samotulka carefully picks out eggs and transforms them into beautifully decorated Ukrainian pysanky, a craft which she learned as a young girl in Ukraine. Pysanky are traditionally exchanged on Easter Her February 9 performance at Carnegie Recital Hall marked her New York debut. She began the eve ning with the Beethoven Sonata Op. 110, continuing with the Rachmaninoff Etudes-Tableaux in A minor and E flat minor op. 39 and Ravel’s Alborada del gravioso. Her tremendous rendition of the Sonata in В minor by Liszt amazed the critics. Jan Gorbaty, a concert pianist, formerly of the Chatham Square Music School for Professionals, New York College of Music, New York University Music Edu cation Division, and presently of Kingsborough and Bronx Community College of the City University of New York, observed that Laryssa Krupa’s performance re flected an ability to interpret and project her ideas, making it worthwhile to follow Miss Krupa’s career closely. Mary Jarymowycz 2 cups warm strong coffee (5-6 tea spoons instant coffee) 2 envelopes unflavored gelatin 3 tablespoons light rum 1 cup whipping cream Beat egg yolks slightly in top of double boiler, stir in 1/4 cup of sugar and coffee, sprinkle gelatin over top, let stand seve ral minutes to soften gelatin. Cook stir ring constantly over simmering water for 10 minutes until mixture coats the spoon, remove from heat. Strain into large bowl, stir in rum. Place bowl in a pan of ice water to speed setting. Chill, stirring often, just until as thick as unbeatened egg white. While gelatin mixture chills, beat egg whites until stiff, beat in remaining 1/2 cup sugar, one tablespoon at a time, until meringue stands in firm peaks. Beat cream until stiff. Fold meringue, then whipped cream into thickened gelatin mixture until no streaks of white remain. Spoon into 8- ■cup mold. Chill overnight. Before serving unmold onto serving plate. Could be decorated with chocolate chips or addi tional whipped cream. morning and are said to bring good fortune to the reci pient. Each design symbolizes something — thus the eggs are specially tailored according to the wishes of good fortune of the giver and the receiver. There are several good books on the pysanka craft. Mrs. Samotulka personally recommends “ Eggs Beautiful: How to Make Ukrainian Easter Eggs”, by Jo hanna Luciow, Ann Kmit and Loretta Luciow. Although the USSR has outlawed the church in Ukraine, the people still make pysanky. Thus the tradi tion continues in the Ukraine as well as in every land where people of Ukrainian heritage now live, (from Time Off, 3/30/83). Mary Jarym owycz FRENCH CHOCOLATE MOUSSE by Christina Nawrocky 8 ounces semisweet chocolate chips 1/4 cup very strong coffee (4 teaspoons instant coffee) 5 eggs, separated I tablespoon rum I tablespoon brandy Melt chocolate with coffee in top part of double boiler over hot water, stirring constantly. Cool. Beat in egg yolks, one at the time, beating well after each addi tion. Stir in rum and brandy. Beat egg whites until stiff. Fold carefully into cho colate mixture until blended. Pile lightly in small individual dishes or sherbet glasses. Chill for at least 8 hours or over night. Serve with a dab of whipped cream or sour cream, which is excellent. 6-8 servings. CAFE CREAM ROYALE 6 eggs, separated 3/4 cup sugar ’НАШЕ ЖИТТЯ”, ЛИПЕНЬ-СЕРПЕНЬ 1983 27
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