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big picture. Our folk art is beautiful and unique in the world. Present it in this way. DO make sure that every object selected for the exhibition is in good condition, clean and pressed. DON’T include objects that are torn, badly patched, moth eaten, cracked or faded. Contrary to misguided opinion, it does not make them look ancient, valuable or like museum pieces. It makes them look like what they are — old, worn and bad. DO arrange odjects so as to give each one enough space. Also create a focal point which will catch the viewers eye and draw him or her to the exhibit. DON’T put objects one on top the other. Avoid creating a busy field. DO pay attention to the physical environment in which your exhibition is to be mounted. Use the availa ble lighting to best highlight the objects. Remember that large objects such as full costumes, embroidered shirts or rushnyky, ritual cloths, are best viewed from a dis tance, while small ones such as pysanky, need an inti mate setting. DO consult with the Folk Art Department at The Ukrainian Museum. Marta Baczynsky A sure sign th a t S pring is here to stay is the abun dan ce of good, tasty straw berries. True, we are spoiled to a degree, because we do have hot house straw berries ju st about year round. O f course, these berries have a look of a straw berry, but the taste leaves a lo t to be desired. T herefore, w ith the w on der fu l straw be rries gro w ing in o u r areas rig h t now , let us enjoy the fu ll fla vo r and n u tritio n a l benefits of these berries by eating them ju st as th ey are, of w h ip p in g them in to som e w on derful tasty dessert. S traw berries are an e xce llent source of vitam in C, have a high sodium and potassium content, as w ell as contain a large am ount of fru it sugar. ALMOND STRAWBERRY CAKE 4 large egg whites 1 cup superfine sugar 1/2 teaspoon vanilla 1 teaspoon cider vinegar 1 cup finely groung almonds FILLIN G 2/3 cup whipping cream 1/4 teaspoon vanilla 3/4 pint strawberries 1 cup confectioners’ sugar 11/2 teaspoon instant coffee 4 to 5 teaspoons warm water 1/4 cup finely ground almonds, toasted 1. Preheat oven to 350°. G rease tw o 1/12” deep, 8” round la ye r cake pans. C u t o u t tw o 8” round discs fro m w ax paper and lay on bo ttom of pans. 2. Beat the eggs w hites u n till stiff. Beat in sugar, a sm all am ou nt at a tim e. G radu ally add vanilla and vinegar. Fold in the alm onds. 3. D ivide the m ixtu re eq u a lly betw een the tw o pans and fla tte n the surface. Bake fo r 15 m inutes then lo w e r the heat to 325 and bake fo r 25 m inutes m ore. 4. R em ove fro m oven and co o l the m eringues fo r a few m inutes. R em ove fro m pans by run nin g a knife around the sides. Rem ove the paper and co n tin u e co o lin g the layers on a w ire rack. 5. M ake fillin g : w hip the cream and vanilla un til soft peaks are form ed. Put half the cream into a pastry bag and reserve fo r later. Spread the rem aining cream over one m erengue. Reserve a few stra w b e rrie s fo r d e co ra tio n . H ull and slice the rest of the straw be rries over the cream . Place the second m eringue on top. 6. S ift c o n fe ctio n e rs’ sugar and coffe e po w der in to a bow l and stir in enough w ater to m ake a coating consistency. T his is the icin g. P our the icin g over the cake and allow it to run dow n the sides. S prinkle g ro un d alm onds around the to p edge, then decorate w ith the saved cream and straw berries. CREAMY STRAWBERRY MOUSSE 1 pint fresh strawberries, hulled, purred 2/3 cup sugar 1/4 teaspoon salt 4 tablespoons water 2 teaspoons fresh lemon juice 11/4 ounce envelope unflavored gelatin 2 eggs, separated 1/4 cup sugar 1 cup whipping cream additional whipped cream 6 to 8 strawberries S tir pureed straw berries, 2/3 cup sugar and salt in m edium saucepan over low flam e un til heated th o ro u g h ly. C om bine w ater and lem on ju ice in sm all bow l. S p rin kle ge la tin over it. Set bow l in pan of sim m erin g w ater and stir u n til gelatin d is solves. S tir in to straw berry m ixture. C ool. W hisk yo lks in double bo ile r over barely sim m ering w ater. A dd 1/4 cup suga r and cook u n til th icken ed and sugar is d is solved, w hiskin g constan tly, 3 or 4 m inutes. R em ove fro m heat. S tir in 1/4 cup straw be rry m ixture. A dd yo lk m ixtu re to rem ain ing stra w b e rry m ixture. C ool 5 m inutes. W hip 1 cup cream and fo ld in to berries. Beat egg w hites to soft peaks. Fold into s tra w b e rry m ixture. S poon m ousse in to go blets or serving bow ls. C over and refrigerate. G arnish w ith a d dition al w hipped cream and straw berries. Can be prepared 1 day ahead. ’НАШЕ ЖИТТЯ”, ТРАВЕНЬ 1993 21
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