- Archive for the ‘Recipes’ Category -

Lemon vanilla blueberry perogies with maple syrup drizzle

Oct
25

Lemon Vanilla Blueberry Perogies with Maple Syrup and plain yogurt

I had stated in my first perogy recipe entry that some of my favourite flavours are apple, cinnamon, and cloves. Meet the other favourites: lemon (love, love, love), vanilla, and maple (love even more). Blueberries are my favourite berry and I load up on them during the summer, freeze and then enjoy them into Christmas. Alas, this year my frozen supply has diminished early!

Blueberry perogies were my favourite perogies growing up! More often a dessert perogy, but sometimes we would have them as a main course! In Poland, traditionally the smaller wild blueberry is used for the filling. More intense in flavour and sweeter! For the filling, we would use fresh blueberries, sprinkled with a little sugar. Frozen blueberries were also used  but when thawed they needed to be drained to get rid of excess moisture and with that went the natural sweet juices. Also, the wetter blueberries made it a little more difficult to keep the dough dry enough to ensure a good seal. Not impossible to make with the frozen berries, just a little more work. Can be a little sticky; just make sure to have that extra flour “on hand” to help with the sealing of the dough.

Traditionally, the topping for perogies is sour cream. I chose plain yogurt or vanilla yogurt as a topping. I love maple syrup. Use it as a sweetener where recipes call for it, use it in my coffee from time to time as a special treat, add it to whipping cream for a sweeter, richer topping. And the darker the colour of the syrup, the more flavourful it is.

Here is my version of the traditional blueberry perogy:

  • Basic Perogy Dough
  • 2 cups fresh or frozen blueberries
  • 1/2 of 1 vanilla bean pod, with the seeds scraped out
  • 1 tsp lemon zest
  • 1 tsp sugar

Topping:

  • pure maple syrup
  • plain or vanilla yogurt

Alternate topping:

  • 1 tbsp. butter
  • 2 tsp. lemon zest
  • 1 tbsp. pure maple syrup

Method:

1. Mix the blueberries with the vanilla seeds, lemon zest and sprinkle with sugar. Set aside while you make the perogy dough, stirring the filling from time to time. The filling can also be made and refrigerated overnight.

2. To make the alternate topping, melt the butter over medium-low heat, add the lemon zest and cook for about a minute. Remove from heat and add the maple syrup.

2. Fill each individual perogy dough circle with 4-5 blueberries. Seal, pinching well and using flour as needed to ensure a good seal.

3. Continue to cooking procedure as per Basic Perogy Dough Recipe.

4. Top with plain or vanilla yogurt, or put topping on the side. Drizzle pure maple syrup overtop. Alternatively, drizzle with the butter lemon maple topping.

Smacznego!

Apple and Sweet Potato Perogy with Browned Butter Pecan Bread Crumb Topping

Oct
21

Apple and Sweet Potato perogy with Browned Butter Pecan Bread Crumb topping

A mouthful, I know. But a tasty one!

I was hoping to have posted this recipe in time for Thanksgiving weekend. A little late but still very fitting for this time of year! These season-appropriate perogies can even be prepared and served at Christmas!

The traditional apple perogy filling is made with fresh apples, sprinkled with some fresh squeezed lemon juice and sugar. The fresh apple filling is added to the perogy dough and cooked. Atop the cooked perogies will be a sweet buttery bread crumb topping.

I initially made these perogies with whole wheat flour for the dough (not recommended nor tasty) and had diced the cooked sweet potato and apple for the filling ( too dry). I went back to my wooden board and decided on sticking with the all purpose flour for the dough and changed the filling consistency to be of a mushy and grated one. MUCH tastier. I roasted the sweet potato and peeled the skin off afterward – much easier than fiddling around and peeling when raw. Also, I find the roasted sweet potato retains much more moisture and sweetness, as well as nutrients, when roasted. Browning the butter is a technique my Mother taught me and it adds so much flavour to dishes. Just be very careful not to burn it!

The flavours are ones that are some of my favorite: cinnamon, apple pie, cloves, butter. You’ll see for yourself! To help enhance these flavours, I made the filling the night before.

Here is my version of the traditional Apple Perogy:

  • Basic Perogy Dough
  • 2 small sweet potatoes/yams, roasted
  • 2 tbsp. oil
  • 3 Golden Delicious apples
  • juice of half a lemon
  • 1/2 tsp. freshly ground cinnamon
  • 1/2 tsp. allspice

Topping:

  • 1/2 cup of chopped pecans
  • 4 tbsp. of butter
  • 2 tbsp. bread crumbs
  • 2 tbsp. brown sugar

Method:

  • Preheat the oven to 400F. Scrub and clean the sweet potatoes, leaving the skin on. Rub with oil and place on baking sheet, covering with aluminum foil. Bake for close to an hour, until soft. Set aside and let cool.
  • Peel and grate the apples, adding the lemon juice and spices. Set aside.
  • Once potatoes have cooled, use your fingers to peel away the skins.
  • Mash the potatoes, add the apple mixture and combine.
  • Cover and refrigerate overnight or at least for 3 hours.
  • Prepare Basic Perogy Dough once you are ready to make the perogies.
  • Cook the perogies and set aside.

Method for Topping:

  • Toast the pecans over medium-high heat on a pan for 3 minutes or until the fragrance of the toasted nuts makes your mouth water! Whatever you do, stay and watch the nuts! They can burn very easily!
  • Remove the nuts and turn the heat to medium. Add the butter and  let it brown,turning a darker amber colour, approximately 1 minute. Add the bread crumbs, brown sugar and pecans.
  • Dot over the hot perogies and enjoy!  Smacznego!