|The whole dinner|
Pierogies - Filling: Boiled potatoes mashed with heavy cream and ricotta, blended with sauteed white onions. I used this recipe for the dough. Cut circles, brush with egg, fold in half, press edges with a fork. Sauteed in butter and white onions. (I only used ricotta because I had it, and I don’t need to have large quantities of cheese in the house. But, it turned out really good. In fact, I think I’m turning the remaining filling into potato pancakes tonight. Yum.)
|The pierogies cooking|
|The pierogie filling|
|The pierogie dough|
Polish sausage - Boiled first in Spaten Optimator, then cooked with apples and onions. Sauce made of honey, german mustard, remaining broth off of meat.
|The Polish sausage going into the oven|
|The Polish sausage|
Challah with poppy seeds - a friend’s recipe.
|The red cabbage cooking|