I entered my Beef Stew recipe into Tyler Florences' Ultimate Food & Wine Experience Sweepstakes!!! I just got an email saying i've qualified!!!! I am beyond excited!!!! So I am 1 of 27 in the Cabernet Sauvignon category and theres only 3 days left to vote!!! I'd HUGELY appreciate your vote (you can vote once daily) and if you could share the link that would be beyond amazing!!! Simply type "Angela" in the search bar above the photos on the right side and my Beef Stew will be there, then just click vote!
There is so much happening right now so NYE for us will be a very small gathering of my family for a PJ NYE! I know we are wild and crazy! We'll be hosting because it just so much easier being home with the boys, they have all their toys and their beds!
Now just because we're doing a pj party doesn't mean I'm serving up a boring menu, despite the fact that my dad said lets just get pizza. Thats silly, right?!?! I decided to make up a menu with a little international flare to it. So here's what I'm going to be making... ((i'll work on sharing a few recipes before hand)). Below the list is the Pierogies recipe I found and will be trying out.
NYE Hors D'oeuvre Party Menu:
*Pierogies w/ sour cream & applesauce
*Crock pot lentil soup (for good luck in 2013)
*Roasted pepper, basil, cannelini bean hummus
*Indian chicken skewers
*Crudités with ranch dip
Makes 20-30 pierogies
4 c. flour, plus extra for rolling out dough
1 tsp. salt
1 c. sour cream
1/2 c. butter, softened and cut into small pieces
5 medium potatoes, peeled and cut into bite-sized pieces
3/4 - 1 c. mild shredded cheddar cheese
1/2 onion, grated with juices
1/3 c. milk
1 Tbsp. butter
1/2 tsp. pepper
1/2 tsp. salt
1/4 tsp. onion powder
1/4 tsp. garlic powder
1-2 Tbsp. chopped chives
Preparing the dough:
1. In a large bowl, mix together the flour and salt.
2. Beat the eggs and then add them to the flour mixture.
3. Add the sour cream and butter.
4. Work the dough for 5-7 minutes, or until it looses most of it's stickiness (not all of it).
5. Wrap the dough in plastic wrap and store it in the refrigerator overnight.
Preparing the filling:
1. Boil the potato pieces and simmer until tender.
2. Drain the potatoes and add them back into the hot pot from the stove.
3. Add the remaining ingredients and stir until the cheese is melted and all ingredients are evenly combined.
4. Let the filling cool and use it to make pierogies immediately, or refrigerate overnight and use the next day.
Making the pierogies:
1. Remove only 1/3 of the dough from the refrigerator and roll it out on a floured surface. Roll the dough as thin as you can get it without tearing it or creating holes.
2. Use a cookie cutter, or the top of a small glass container (3-4 in. across) to cut out circles for the pierogies.
3. Add 1-2 Tbsp. of filling to the center and enclose the filling by making a semi-circle. Seal the edges with a fork. If the edges are not staying sealed, dip your finger in water and run it along the edges to help the dough stick together.
4. Repeat this process until all of the pierogies are made. I did not reuse the leftover dough from the cutouts because once it was warm, it was difficult to roll out again.
5. In a large dutch oven, boil water. Add the pierogies (half of the batch at a time) to the water. Once they float, then the dough is cooked. Remove and place in a large casserole dish with melted butter to prevent sticking.
6. You may refrigerate, freeze, or pan fry at this point. If you choose to fry, fry in a skillet with butter and onions.