Click on the image below to download the Newsletter :

Contributors

ISABELLE BAUMANN-LENOT

Born in November 1963 in Amiens (Somme).
Spent 15 years in the wine and food Press business.
Passionate by discovering french vineyards especially the Alsace
one.
In 1998, met and married her Alsatian Husband Alain.
Live in New Rochelle since September 2006.

CHANTAL HADDAD,

Born in Munster (Haut-Rhin), childhood spend in Wasserbourg
Married, 2 children. Arrived in New York in July 2000.
Lives in Basking Ridge, NJ

Master in English. Associate clinical trials at Quintiles.

BENOIT MEISTER, VICE-PRESIDENT

Born in Colmar (Haut-Rhin)# #

#

.

Arrived in New York in October 2005.
Member since 2005, Vice-President since 2007.
Ph.D, Senior Computer Science Engineer at Reservoir Labs, Inc.

FLORENCE KOEPPEL, WEBMASTER

Born in Lyon (Rhone)
Arrived in New York in July 2004
Member since 2006, webmaster since 2007.
Ph.D, postdoctoral Researcher in Biology in Rockfeller Universit

2

Union Alsacienne of New York

Founded in February 19, 1871

Incorporated December 4, 1935 in New York State

President and Newsletter editor: C. Zwingelstein

1st Vice-President and Treasurer: Richard Emmich

2nd Vice-president: Benoit Meister

Executive Secretary: Isabelle Baumann

Address:

16 Forest Street, apt.402

Montclair, NJ 07042

www.alsace-newyork.com

This e-mail address is being protected from spambots. You need JavaScript enabled to view it

ALSACE NEW-YORK

NUMBER 3

Summer 2007

News from Alsace

Articles found on the web site from the Prime Minister, Francois

Fillon

Cabinet Meeting July 9

th

2007, 14:14

Strasbourg, European City

The Secretary of State in charge of European Affairs
made a presentation on Strasbourg, European city.
Strasbourg has developed an across the border coop-
eration punctuated by exemplary actions. As the start-
ing point of the European adventure, it houses the
European Parliament, the European Council, the
European Court of Human Rights....
In addition to the improved hotel capacity and public
transportation, and following the launch of the TGV
Est, the soon to be created European School, respond-
ing to the expectations of the institutions mentioned
above, will assert Strasbourg's status as the capital city
of Europe. Furthermore, Strasbourg will benefit from
a special shine in view of the next French presidency
of the European Union. In this regard, the members
of the French government will actively take part in the
plenary sessions of the European Parliament.

The State's support to the Alsace Region

The Prime Minister made a presentation on the State's support to the Alsace Region.

The pivotal situation of the Alsace
region and of its capital city Stras-
bourg in the European block, and its
role as center of balance in the East
of France need to be consolidated.
To this effect, the State will be at its
side in all spheres to assist in its
strengthening. As far as the organiza-
tion of the territory is concerned, Al-
sace needs to present itself as a true
platform for the European block.
The continuation of the second
phase of the construction of the East
high-speed train is confirmed. The
State is ready to start the works on the second phase in the year 2010, suggesting to the
local organizations to discontinue the corresponding financial plan. For the high-speed
railway line Rhin-Rhône, a fast agreement will be pursued, as the interconnection of the

3

ALSACE NEW-YORK

NUMBER 3

SUMMER 2007

French and the German high-speed networks is the obvious logical endpoint if this net-
work's development.
The three-year contract titled "Strasbourg, Capital City of Europe", in which the State
has invested in the improvement of the means of access and the cultural and scientific
blossoming of the metropolis will be carried on through the establishment of a next con-
tract. The historical and contemporary heritage of Alsace will be further emphasized in
order to reinforce its appeal.
The far-reaching plan to bypass Stras-
bourg to the West will be finalized with
the purpose of generating a lasting de-
velopment, and therefore encourage an
alternative way of transportation to the
roadways.
The State will continue to promote sig-
nificant research projects and centers of
competitiveness supported by the univer-
sities, encouraging those universities' re-
grouping.
It will help those areas that area in diffi-
culty and which are at present taken care
of by the National Agency for Urban
Renovation (Anru). The financial effort extended to the weakened neighborhoods of
Neuhof and Meinau will be completed by fall. In the neighborhood of Hautepierre, while
the already well on the way urban restructuring of the Cronenbourg neighborhood will
benefit from additional contributions.

The Alsace region remains on of the State's preferred partners to experiment new re-
forms. The region will continue to manage the European funds and in addition, and in
agreement with the members of Parliament, the State will deploy the tax on heavy trucks
in the region.

Together with the Alsace region, an experimentation of public action in the economic
arena will be engaged, and a specific and territorialized financing tool will be conceived to
support the small and medium sized businesses and industries.

(Articles submitted by Renaud Granel).
~~~~~~~~~~~~~~~~~~~

Members at the Garden
Party of the Culinarian
Home foundation in
New Platz September
2007.

4

Pierre Vimont,

our new Ambassador

Nominated by Nicolas Sarkosy August
1st, the new Ambassador of France in the
United States, Pierre Vimont was offi-
cially « invited » by George W. Bush at
the White House September 18th.

Members News

New members since January 2007:

Christian BACKENSTRASS

Born in Mulhouse (Haut-Rhin)
Entrepreneur (Giordano SPA) and lives with his family in
Pleasantville, NY.

Anne-Cecile HIEBEL and Jean-Baptiste
BLANC

Anne-Cecile is born in Strasbourg (Bas-Rhin), scientist
(Provid Pharmaceuticals); Jean-Baptiste, her husband is
born in Grenoble and works as a scientist (ROCHE).
They are living in Union City NJ.

Patricia CATENNE

Born in Obernai (Bas-Rhin)
Founder of Quintessencia, INC. lives in New York City.

Helene FRIDMAN

Born in Strasbourg (Bas-Rhin)
Entrepreneur (Giordano SPA) and lives with her family in
Pleasantville, NY.

Veronique GRAHAM

Born in Hagenau (Bas-Rhin)
Office Manager (International Center for Tolerance
Education),lives in Brooklyn, NY

5

ALSACE NEW-YORK

NUMBER 3

Summer 2007

Antoinette BOEHM

June 6, 2007 : Antoinette Boehm
(member) celebrated her 100 birthday in
Long Island city, New York.

Antoinette Boehm, born Peter, celebrated her
100 years. She was born in Roeschwoog
(close to Seltz, Bas-Rhin), June 6

th

1907.

She arrived in New York in 1923 with one of
his brother and 3 cousins.
Once in New York she found a job as clean-
ing lady and learned the language, to become
later a personal assistant.
Antoinette meet her husband in New York:
an Alsatian from Obernais Joseph Boehm
who came to New York to live the American
dream. Sadly, Antoinette is widow since the
end of 1950.
She is still living alone in her house in Long
Island city. She speaks fluently Alsatian -her
mother language- and English but knows
only a few words in French.
She went often to Alsace in the past; her lat-
est travel was in 1998, when she was 91 years
old.
Best wishes to Antoinette and thanks to
Michele Vallat for making the Kougelhopfs
we send to Antoinette.

In Memoriam

It is with great sadness that we announce the

loss of a former member of the Association:

Mrs. Madeleine HAENTZLER, member of the

Union Alsacienne Auxiliary, passed away July 4th

2007, the day before her 96th birthday. She suf-

fered from Alzheimer's disease.

Madeleine was from Saverne, Bas-Rhin and was

married to Marcel Haentzler from Mulhouse

(also member of the Union Alsacienne).

Marcel was Chef at Hotel Americana (known

now as Sheraton Center) on 7th Avenue between

52

nd

and 53

rd

Streets. Thanks to Marcel, the as-

sociation organized a memorable dinner to cele-

brate the 100th anniversary of the Statue of Lib-

erty at the Americana. He was also instrumental

in creating many of our Christmas dinners. Mar-

cel left us in May 1997.

Madeleine and Marcel had one son, Philippe,

who sadly died in the catastrophe of 9-11.

Our hearts are with her family at this difficult

time.

In the old days, religious festivals, seasonal work in the fields and the major
events in life all gave rise to gourmet rituals untouched by time. And some of
them are still with us today !

One example is the Christmas cookies (Wihnachtsbredele) baked during the Advent period.
They come in a multitude of different varieties with Chwowebredle, Butterbredle (with butter),

Zimmetsternle (with Cinnamon), Hirschhernle (deer antler).

The Christmas log (a filled cake roll) symbolize the oak
logs burned on Christmas Eve. In the old days, the ash
was then collected and use for its prophylactic proper-
ties.
For the New Year, a large brioche pretzel was tradi-
tionally served.
After Epiphany with the traditional kings, cake, the
Christmas tree and nativity scene were dismantled.
Carnival marks the birth of spring and a new « social
order ». The flaming disc throwers
(Schieweschlawe), an age-old sport, still practice their art
in certain villages. In olden times, the competition
ended with a song which commented on all the inhabi-
tants of the village ! people went from house to house
asking for Carnival doughnuts.

The Easter traditions initially referred to acts of

purification. It was a time for spring cleaning (Oschterputz-Litterally Easter cleaning) and a
dish of herbs and green vegetables was eaten on Maundry Thursday called Grundunner-
schda. Children would also go round asking for eggs and other foodstuffs until Eastern
Saturday, wielding rattles which were supposed toward off demons from hell.
The reawakening of Nature and the renewal of life are also closely associated with Easter
Sunday. The Pascal lamb in cake from (Oschterlaemmele) sprinkled with icing sugar is a re-
minder of the risen Christ. The Easter rabbit made of chocolate or red candy and its eggs
are a celebration of spring and fertility. Country children would male a nest which their
parents would hide in the garden. The rabbit laid its eggs there after the Easter mass.
#

During the hay-making and when the grapes are picked, simple but satisfying

meals and snacks (pea soup, ham, etc...) were served in the fields and wine yards. A more
sophisticated meal marked the end of the cereal harvest. For this occasion, blessed grains
were symbolically mixed with the new seeds.
During the messtis (patron Saint's day fetes and annual fairs) which run from Whitsun to
the Automn, a greasy pole is erected to hang sausages, hams, pretzels, bunches of vegeta-
bles and delicacies. All the young people in the village have to do is get them down.
In Alsace, all the great events in life (Christening, Communions, weddings, etc...) are
celebrated around a substantial meal !
There are also Jewish-Alsatian culinary traditions which are specific to the Jewish
communities who have lived in Alsace since the Middle Ages (Jewish-style carp, sauer-
kraut with goose, plaited bread with poppy seeds, cinnamon cakes, etc...)

Alsatian Traditions throughout the
Year

ADT (Agence de developement du tourisme,

Region Alsace)

6

ALSACE NEW-YORK

NUMBER 3

Summer 2007

Recipe

Alsatian Kugelhopf ou Kuejelhopf

Leavened dough shaped in a special cake mould- a ribbed and scalloped conical form
which is hollow at the top end and is the symbol of Alsace. The ingredients for the sweet
version include dried raisins and whole almonds, while bacon chunkc and walnuts are in-
gredients in the savory version.

Recipe from Isabelle:

3/4 cup raisins
1 tablespoon kirsch or brandy
1 package active dry yeast
1/4 lukewarm water
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup of sugar
3 eggs, at room temperature
1 teaspoon salt
3 cups flour
1/2 cup whole milk
1/2 cup slivered almonds
Confectionner's sugar for dusting.

- In a bowl, combine the raisins and
the kirsch. set aside.
- Combine the yeast and water, stir,
and leave for 15 min to dissolve.
- With electric mixer, cream the but-
ter and sugar until thick and fluffy.
Beat in the eggs, one at a time. Add
salt. Stir in the yeast mixture.
- Add the flour, alternating with the milk until the mixture is well blended. Let's the mixer
running lowest level for 5 min. Cover and leave to rise in a warm place until doubled in
volume, about 2 hours.
- Grease a 10-cup kugelhopf mold, then dispose the slivered almonds evenly over the
bottom.
- Work the raisins into the dough, then spoon into the mold. Cover with a plastic bag and
leave to rise again in a warm place until the dough almost reaches the top of the pan,
about one hour.
- Pre heat the oven to 350°F
- Bake until golden brown, about 45 min. If the top browns too quickly, protect with a
sheet of foil. Let cool in the pan for 15 min then invert onto a rack. Keep it cool down
and before serving dust the top lightly with confectionner's sugar.

This cake is better the day after (my personal opinion). Keep it in dry place with par-

chemin paper for the first night (cause of excess of humidity after baking

.

7

ALSACE NEW-YORK

NUMBER 3

Summer 2007

Koejelopf un Tarte

D'Schulde Kenne Warte

It has become a tradition to celebrate Bastille Day
at the French Fair which is organized mid town
every year, this year July 15

th

. As last year it was another of these hot NY summer days.

New Yorkers and visitors love to join us that day as they can visit all our regions at a bar-
gain! Sometimes they have been to France, but more than often this is a discovery as they
discover the booths of the various French regions, a unique and efficient way to appreci-
ate the diversity and the cultural richness of our country.

This year the Union Alsacienne de New York was well represented with a booth shared
with the Queen based French patisserie La Marjolaine who is owned by an Alsatian.
Some dedicated members spent their afternoon selling goodies prepared by Marjolaine
and promoting our region. Kugelhopf sold
like hot cakes. After two hours all our inven-
tory of good pastries was gone: kugelhopf
but also

éclairs au chocolat

and coffee...fruit

tarts as well....

Many customers stayed longer with us to
learn more about Alsace it was a pleasure
for us to give them and discuss maps and
brochures that were kindly given to us by the
CRT. All were gone by the end of the day!

Thank you to the CRT but also to the Manufac-

ture Beauville. They had sent us some Alsatian
dishtowels and brochures that helped us give an
Alsatian touch to a neutral booth. At 6 pm, all
that was left on the booth was a group of ex-
hausted members who were happy to have
shared their passion for our region to so many.
We are already in the planning phase for next
year and are looking for new sponsors. What a

better place to showcase an Alsatian's company

products? We should make that booth even more attractive so it becomes a true ambassa-
dor of our region. Please join us, give us contacts or ideas, contribute yourself. To give
you a better idea more pictures are posted on our site: www.alsace-Newyork.com please
have a look and join us next year...

8

ALSACE NEW-YORK

NUMBER 3

Summer 2007

Bastille Day 2007

Bastille Day in New York or how to celebrate the
French National Holiday mid town!

By Isabelle Baumann-Lenot

Germaine's Garden Party

June 24, 2007

The traditional Germaine's Garden
Party on the Lake in Putnam Valley

gathered over 40 members this year.
We all had a wonderful time. Thanks
to Germaine for this wonderful Alsa-
tian lunch.

"

Geteildi Freid, Isch doppelti Freid

"

9

ALSACE NEW-YORK

NUMBER 3

Summer 2007

Wunderfetzig bin ich nit, awer wisse moecht ich Alles

(*)

Wines Under $20

Alternatives that Sparkle, Howard G. Goldberg.
The New York Times May 6th, 2007.

Non vintage brut cr

é

mants d'Alsace from Lucien Albrecht (established

1425) are stylish substitutes for French Champagne, whose prices keep ris-
ing. Albrecht's aromatic , zesty pinot blanc sparkling wine, delivering a
long finish, is a bargain $13.60 at Crossroads, 55 West 14th Street (Avenue
of the Americas).
The brisk, salmon-colored cr

é

mant rose, fully pinot noir and strawber-

rylike, cost $18 at 5 Pour, which opened in December at 321 Amsterdam
Avenue (75th Street).
* english translation: Curious I am not, but I want to know everything .

LCB

As all of you are aware our long-term relationship with La C

ôte Basque has come to an end with its unfor-

tunate closing earlier this year. We want to take this opportunity to thank Jean-Jacques Rachou and his de-
voted staff for all gourmet luncheons and wonderful moments we enjoyed at « LCB » over the past several
years.

UNION ALSACIENNE OF NEW YORK

16 forest street apt. 402

Montclair, NJ 07042

www.alsace-newyork.com

ALSACE NEW-YORK

NUMBER 3

Summer 2007