| Nina |
Hi,
I've only just found this ng and hope someone can help me. I'm looking
for a recipe for a white sauce, slightly sweet, for perogies. My
Ukranian grandmother used to make something like this, I got her torte
recipe before she passed away, but not this one. I've scanned so many
recipe websites and have nothing to show for it. Please, I hope
someone out there can help me out.
Thanks!
NinaW
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| Victor Sack |
Nina <radiography@canada.com> wrote:
> I've only just found this ng and hope someone can help me. I'm looking
> for a recipe for a white sauce, slightly sweet, for perogies. My
> Ukranian grandmother used to make something like this, I got her torte
> recipe before she passed away, but not this one.
Either Alfredo or Stroganoff sauce (they are interchangeable) would do
nicely. Ahem...
What kind of pierogi do you have in mind? How they are served usually
depends on their filling - and there are all kinds out there.
Meat-filled ones are often served with sour cream or melted butter or a
mix of both, sometimes also with fried onions. Siberian meat-filled
pelmeni are usually served with vinegar or a mix of mustard and vinegar.
Potato-filled pierogi are often served with little pieces of fried
bacon. Cabbage- or sauerkraut-filled ones are served with fried onions
and with butter or oil in which the onions have been fried, or with sour
cream. Farmer's-cheese-filled ones (no other cheese is ever used for
pierogi in Eastern Europe) are served with either sour cream or with
cream and sugar, depending on whether they are savoury or sweet.
Cherry-filled ones are served with cherry syrup and/or sour cream with
optional sugar. Apple-filled ones are served with honey.
Victor
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| Charles Gifford |
"Victor Sack" <azazello@koroviev.de> wrote in message
news:1gka65q.1phzi04yx4934N%azazello@koroviev.de...
> Nina <radiography@canada.com> wrote:
>
> > I've only just found this ng and hope someone can help me. I'm looking
> > for a recipe for a white sauce, slightly sweet, for perogies. My
> > Ukranian grandmother used to make something like this, I got her torte
> > recipe before she passed away, but not this one.
>
> Either Alfredo or Stroganoff sauce (they are interchangeable) would do
> nicely. Ahem...
>
You are a nasty man Victor! As you well know, perogies were invented Chef
Czarnoff at the Palm Court in San Francisco. He used Czar Dressing for his
perogies.
Charlie
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| Victor Sack |
Charles Gifford <taxicolor@earthlink.net> wrote:
> "Victor Sack" <azazello@koroviev.de> wrote in message
> >
> > Either Alfredo or Stroganoff sauce (they are interchangeable) would do
> > nicely. Ahem...
>
> You are a nasty man Victor! As you well know, perogies were invented Chef
> Czarnoff at the Palm Court in San Francisco. He used Czar Dressing for his
> perogies.
Oh, yes, the great Czarnoff! His famous dressing (sometimes called
Olivier) was of course prepared with kumys (fermented mare's milk) and
vyasiga (dried marrow from the spine of the sturgeon), so can't be
reproduced easily. The only plausible, however inauthentic,
substitution is Alfredo/Stroganoff sauce. No pierogi are complete
without it!
Victor
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| Zee |
"white sauce, slightly sweet, for perogies"
Nina
Alfredo or Stroganoff gag!
It was likely smetana or farm cream slightly soured. It is not nearly
as sour as what we buy or use today.
That is what my grandmother used and it tasted like your description.
If your grandmother (Baba) was Ukrainian she did not say perogie. She
said pyroghy.
Peer-oh-heh.
Zee
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| Nina |
Thanks everyone! I found what I was looking for.
2 Tbsp Butter
1 cup sour cream
1 cup whipping cream
1-2 Tbsp sugar
Vanilla to taste
heat slowly and serve
I served these with cottage cheese (more like baker's cheese,
homemade) and potatoe and cheddar perogy. (There is a mennonite woman
who sells homemade perogy in town, my dough is too tough still).
NinaW
radiography@canada.com (Nina) wrote in message news:<4918923b.0409162053.1bfe8e7b@posting.google.com>...
> Hi,
>
> I've only just found this ng and hope someone can help me. I'm looking
> for a recipe for a white sauce, slightly sweet, for perogies. My
> Ukranian grandmother used to make something like this, I got her torte
> recipe before she passed away, but not this one. I've scanned so many
> recipe websites and have nothing to show for it. Please, I hope
> someone out there can help me out.
> Thanks!
> NinaW
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| Nina |
Oops, forgot the pepper, to taste.
;-)
NinaW
radiography@canada.com (Nina) wrote in message news:<4918923b.0409201400.496119ac@posting.google.com>...
> Thanks everyone! I found what I was looking for.
>
> 2 Tbsp Butter
> 1 cup sour cream
> 1 cup whipping cream
> 1-2 Tbsp sugar
> Vanilla to taste
> heat slowly and serve
>
> I served these with cottage cheese (more like baker's cheese,
> homemade) and potatoe and cheddar perogy. (There is a mennonite woman
> who sells homemade perogy in town, my dough is too tough still).
> NinaW
> radiography@canada.com (Nina) wrote in message news:<4918923b.0409162053.1bfe8e7b@posting.google.com>...
> > Hi,
> >
> > I've only just found this ng and hope someone can help me. I'm looking
> > for a recipe for a white sauce, slightly sweet, for perogies. My
> > Ukranian grandmother used to make something like this, I got her torte
> > recipe before she passed away, but not this one. I've scanned so many
> > recipe websites and have nothing to show for it. Please, I hope
> > someone out there can help me out.
> > Thanks!
> > NinaW
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