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Wednesday, 17 October 2012

Susan Feniger's UKRAINIAN SPINACH DUMPLINGS with LEMON MARMALADE

A holiday in Laredo equals FOOD ADVENTURE!

 My daughter, Nicole, is a wonderful and INTREPID cook.
 Thanksgiving Dinner started around 2:30 pm with cocktails and a prosciutto appetizer, continued at 6:30 pm with a delicious brined, stuffed turkey main course, and finished about 9 pm with a pumpkin-pecan pie.
Another amazing dinner featured a Kale salad and Pork Belly with a hot Asian sauce.
Most surprising were the breakfasts: a Baked Banana-Oatmeal, a porridge made of faro and pecans, and a Kale Frittata.

I liked all the kale – much to everyone's surprise.  

But Nicole is a working girl so Bryan and I took a turn cooking as well. 

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MENU:

Ukrainian Spinach Dumplings:  based on Susan Feniger’s recipe
Lemon Marmalade:  based on Susan Feniger’s recipe
Steamed Garlic Sausage:   Pederson’s Natural Farms Uncured Kielbasa Smoked:  purchased at
Central Market in San Antonio:  delicious

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Cooking in someone else’s kitchen always means hunting about for ingredients, but, this time, I was nonplussed by some things right out in the open . . .

Flour in Texas looks and feels silky . . . like cornstarch!

But it works.

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 SPINACH PEROGIES with DILL, MARMALADE, and SOUR CREAM

This is enough perogy filling for 2 batches of dough!!

PEROGY FILLING:                                                              LEMON MARMALADE:

1 lb potatoes                                                                     5 small lemons                                                             
Salt                                                                                                                                                                                     
2 tbsp olive oil                                                                                                  
8 ounces onion                                                                 1 cup sugar
1 ¼ lbs zucchini (up to 1 ½ lbs)                                         ¼ tsp salt
1 lb fresh spinach                                                            2 tbsp water
¼ lb feta cheese

PREPARING PEROGY FILLING:

1.        Wash spinach, chop coarsely, and drain.  Set aside in large bowl.
2.       Grate the zucchini.  Set aside in another bowl.
3.       Chop onion finely in food processor.
4.       Heat oil in Dutch oven over medium high heat.  Add onion and cook for 2 minutes, stirring constantly.  Increase heat to max and stir for 2 more minutes.
5.       Add zucchini and ½ tsp salt.  Cook over max heat for 2 minutes, stirring constantly.
6.       Add spinach and stir over max heat for 2 more minutes.
7.       Drain in colander for at least 30 minutes.  Stir and press occasionally to remove liquid.
8.        Cut up unpeeled potatoes and put in small saucepan with 1 cup water and ½ tsp salt.  Boil for 15 minutes.  Test.  Cook a further 5 minutes, if needed.
9.        Peel potatoes and rice (or grate on largest holes).
10.   Grate or crumble feta and add to potatoes.
11.   Add ½ tsp salt to potatoes & feta.
12.   Mix spinach into potatoes.



For perogy dough and cooking method, see my first blog:


PREPARING LEMON MARMALADE: 

A.       Peel the lemons thinly and slice the peel finely.   (2 ounces peel)
B.      Remove all the pith and cut the lemons into ½ inch pieces.  Discard membrane and seeds.  (9 ounces)
C.      Put peel and lemon into a small saucepan with the water, sugar, and salt.  Over high heat, boil, while stirring, about 5 minutes.
D.      Lower heat and cook for 20 minutes until thick.



SERVING PEROGIES/ VARENIKI

Sprinkle hot, fresh perogies with chopped dill.

REHEATING SPINACH PEROGIES  (as suggested by Susan Feniger)

Sauté perogies lightly in butter on each side.  Spoon sour cream onto a plate and top with some marmalade, then the perogies.  Sprinkle with dill. 

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Verdict:  The marmalade works with the garlic sausage as well as the perogies.  It also would be great on toast with eggs.  Thanks, Susan.