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Friday, 18 November 2016

"Close to us in spirit" . . . and SPICY CARROT VARENIKI (perogies)

                                   "Heaven give you many, many merry days!"

                                                  (William Shakespeare)


                                Mom's recipe for pyrohi is a treasured legacy.

Mom made two varieties:  (a) Potato and Cottage Cheese  (b) Sauerkraut.


I can't resist trying a new stuffing, but with Mom's dough recipe.


     - inspired by the "Carrot Cake Perogies" recipe on Foodnetwork

12 ounces carrots
1 sweet potato (7 to 8 ounces)
8 ounces cream cheese
½ cup raisins
2 tsp cinnamon
2 tsp allspice
½ cup brown sugar
¼ tsp salt
¼ tsp pepper
1 tbsp olive oil

*Set cream cheese out on counter to soften.
* Peel and coarsely grate carrots and sweet potato.
*Chop raisins.
*In a food processor, grind together carrots, sweet potato, and raisins. 
*Heat oil in large frying pan.  Add carrot mixture.  Stir one minute.  Reduce heat to minimum, cover, and let cook for 10 minutes to soften.
*Take off heat.  Stir in brown sugar, salt, and pepper.  Let cool.

*Meanwhile, make perogy dough.  Use Mary Stadnyk’s recipe:
*Mash cream cheese in a large bowl.  Stir in the carrot mixture. 

*Stuff the perogies using Mary Stadnyk’s method.  Make them nice and plump!

Serve with sour cream and a salad.  Yum!

P.S.  Hot, steamed garlic sausage also would be great with this meal.