Blog Page 11712

Parsnip Pierogies W/ Pickled Red Cabbage Slaw

Ingrients & Directions


———————–PICKLED RED-CABBAGE SLAW———————–
1/4 c Red-vine vinegar
1 1/2 tb Sugar
1 ts Caraway seeds, crushed
1/4 Small red cabbage, finely
-shredded
Salt & freshly ground pepper

PIEROGI DOUGH
1 lg Egg
1/2 c Milk
1 1/2 tb Sour cream
1/2 c Water
2 1/4 c All-purpose flour, or more
-as needed

-PIEROGI FILLING-
1 1/2 lb Parsnips, peeled
2 Shallots, peeled
1 ts Unsalted butter
Freshly grated nutmeg
Salt & freshly ground pepper
2 ts Freshly grated or prepared
-horseradish
4 oz Farmer cheese or goat cheese

SAUTEED APPLES
2 ts Unsalted butter
2 Apples, peeled if desired,
-cored, and thinly sliced
3 ts Sugar

1. To make red-cabbage slaw, whisk together vinegar, sugar, and
caraway seeds in a medium bowl. Toss in cabbage. Season with salt and
pepper. Let marinate for at least i hour, or up to overnight.

2. To make pierogi dough, whisk together egg, milk, sour cream, and
water. Stir in flour a little at a time until dough comes together.
Turn out onto a lightly floured board and knead until smooth and
elastic, up to 10 minutes. Incorporate more flour if dough is too
sticky. Cover dough with plastic wrap and allow to rest for 1 hour.

3. To make filling, place parsnips in a medium saucepan and cover with
cold, salted water. Bring to a boil and simmer until tender, 20 to 25
minutes. Drain and put through a food mill to puree.

4. In a small saute pan, cook shallots in butter until soft, 1 to 2
minutes. Stir into puree and add nutmeg, salt, and pepper to taste.
Remove from heat and let cool slightly then mix in horseradish and
cheese.

5. On a lightly floured board, roll out dough to 1/8 inch. Cut out
circles using a 3/4-inch-round cutter. Set circles aside on a floured
tray. Place a round T of filling on each circle. Lightly wet edges,
fold over, and seal by pinching.

6. To make sauteed apples, heat a medium saute pan over medium-high
heat. Melt butter, add apple slices, and toss to coat. Add sugar and
toss again to coat evenly. Cook until brown, about 5 minutes.

7. When ready to serve, bring a pot of salted water to a boil. Add
pierogies and boil for 5 minutes after they float to the surface;
drain. Pierogies can be eaten right away or browned in a small amount
of butter. Serve with red-cabbage slaw and sauteed apples.

Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary

Yields
24 Pierogies

Parsnip & Bean Pie.

Ingrients & Directions


6 oz Kidney beans
sm Can drained tomatoes.
Chili powder to taste.
Place in oven proof dish and
Top with 4 oz mashed parsnip
Dot with
2 ts Margarine.
Bake in oven until parsnips
Are brown.


Yields
1 Servings

Parsnip & Bean Pie.

Ingrients & Directions


6 oz Kidney beans
sm Can drained tomatoes.
Chili powder to taste.
Place in oven proof dish and
Top with 4 oz mashed parsnip
Dot with
2 ts Margarine.

Bake in oven until parsnips Are brown.

Yields
1 Servings

Parrot Pie

Ingrients & Directions


12 Parakeets *
6 Thin slices of lean beef, 4
4 Rashers of bacon, 3
3 Hard-boiled eggs
1/2 ts Finely chopped parsley
1/4 ts Dried parsley
Finely grated lemon peel
Salt & pepper
Puff paste
Flour

* Parakeets are a small, long-tailed tropical parrot.

Method: Prepare the birds, and truss them like a quail or any other
small bird. Line a pie-dish with the beef, over it place 6 of the
paraquets, intersperse slices of egg, parsley and lemon-rind, dredge
lightly with flour, and season with salt and pepper. Cover with the
bacon cut into strips, lay the rest of the birds on the top,
intersperse slices of egg, season with salt and pepper, and sprinkle
with parsley and lemon-rind as before; three-quarter fill the dish
with cold water, cover with puff-paste, and bake in a quick oven.

Time: About 2-1/2 hours. SUFFICIENT for about 12 persons.

From Mrs. Beeton’s All About Cookery, Ward, Lock & Co., Limited, date
unknown.

Yields
12 Servings

Paradise Peach Pie

Ingrients & Directions


1/2 c Pecans
5 ea Peaches
1/2 c Chopped dried pineapple
3/4 c Chopped fresh pineapple
1/2 ts Apple pie spice
1/2 ts Cinnamon
2/3 c Pitted soft dates
1/2 c Fresh berries to garnish
1 ea Pie crust, see recipe

In a small bowl, cover pecans with water & soak for 8 to 12 hours.
Drain & rinse & set aside. Peel & halve the peaches, reserving the
skin. Remove the pit & thinly slice the flesh. Set aside. In a food
processor, blend peach skin with the pecans & both pineapples, spices
& dates. In the pie shell, layer half the the peach slices in a
fanned spiral. Evenly spread half the pineapple mixture over the
peaches. Repeat the process. Garnish with fresh berries of your
choice. Serve immediately or refrigerate & serve chilled.

Yields
12 Servings