"Coming about!" . . . "Cleat that!"
1970s: Lake of the Woods:
Good times and wonderful food, often prepared by Nestor on a tiny barbecue.
Happy Birthday, Nestor!
Ingredients
for Filling 1 ½
pounds potatoes
Before serving, cut
into one to make sure it’s nice and hot.
When serving, spoon
some of the thickened cream on top.
1970s: Lake of the Woods:
Good times and wonderful food, often prepared by Nestor on a tiny barbecue.
1976: sailors on dock:
Nestor, Bryan, and Sam
Charting a
course
Bryan, on the lookout
for rocks or shallows
Nestor, at the helm
Bryan and Sam, taking
their turn
An island break
Not much of a sailor
**************
2012: Barbecue Master
Happy Birthday, Nestor!
Here are those big dill buns you asked for at Christmas:
MARY STADNYK’S Ukrainian Dill Buns (Veh-lih-kee Pih-ro-hih z
Kropoo)
For dinner at 6:00 p.m., start preparing the
buns at 4:00 p.m.
Ingredients for
Dough
1 cup milk
1 ½ tablespoons butter
1
package or 2 ½ teaspoons
yeast
¼
cup warm
water
½
teaspoon
sugar
3
eggs
1
teaspoon
salt
¼
cup vegetable
oil
2
tablespoons sour cream or plain yogurt
2
tablespoons sugar
4
¼ cups flour to 5 cups
Ingredients
for Filling 1 ½
pounds potatoes
1 cup chopped onion (a 6 ounce onion)
First prepare the dough:
1.
Bring milk almost to a boil and set aside to
cool. Add to it one and a half tablespoons
butter.
2.
Put yeast and ½ teaspoon sugar in a small bowl with ¼
cup warm (not hot) water.
3.
Separate the eggs; the whites in a medium-sized bowl
and the yolks in a large bowl.
4.
Beat the egg whites until they hold soft peaks.
5.
Add salt, oil, sour cream, oil, and 2 tablespoons
sugar to the egg yolks. Beat together.
6.
Mix in yeast and milk.
7.
Lightly fold egg whites into the other liquid
ingredients.
8.
Add 4 cups of flour, one cup at a time, and stir.
9.
Turn dough onto floured surface and knead for 5
minutes until smooth and elastic. Work
in extra flour as needed – you will use about up to another cup.
10.
Generously flour the working surface again. Set the dough on top and turn the large
mixing bowl over to cover the dough.
11.
Let the dough rise 45 minutes or more. Meanwhile, you have lots of time now to
prepare the filling.
Preparing the filling:
1.
Cook the potatoes in lightly salted water. Then drain and mash the potatoes.
2.
Finely chop the onion.
3.
Over medium heat, melt 2 teaspoons butter in a
non-stick saucepan.
4.
Add the onions to the saucepan, turn the heat down to
very low, cover the saucepan, and sweat the onions for 10 minutes, until
tender.
5.
Finely chop the dill.
6.
Mix the onions, cottage cheese, dill, salt, and pepper
into the mashed potatoes.
7.
Beat the egg and mix into the potatoes.
Preparing the dill
buns:
1.
Grease a large cooking sheet.
2.
Punch down the dough and knead it to remove air
bubbles.
3.
Divide the dough in half. Divide each half into 8 sections, (16
sections in all).
4.
With your fingers, shape each section into a circle 3
– 4 inches wide.
5.
Put slighltly less than one-third of a cup of filling
into the center.
6.
Pinch the dough together around the filling and set
the bun, seam-side down, on the cooking sheet.
7.
Leaving just a little space between each bun, make the
rest of the buns. There is enough dough
and filling for 16 buns.
8.
Cover the buns with a tea towel and let rise for 10
minutes.
9.
Preheat oven to 350 degrees.
10.
Bake for 25 minutes until golden brown.
11.
For a nice, shiny look to the buns, melt 2 teaspoons butter
and brush the top of the buns lightly.
12.
Serve hot with sweet or sour cream.
***They are
even better reheated!
To Reheat:
Chop
an onion finely and brown it in 2 tablespoons butter. Add 1/3 cup cream (or milk) to the pan. Put buns in and cover.
Heat on low for 10 minutes.
These are so much
easier to make than perogies! And so
delicious!
***************
***************
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