Pierogi Love : New Takes on an Old-World Comfort Food

Explores the possibilities of pierogies with the editor of the website Good. Food. Stories. and this array of recipes. This tasty tribute to the pierogi takes a familiar wrapping and stuffs it with a host of unconventional, innovative, and decidedly non-traditional fillings. With 60 sweet and savory recipes that include everything from the classic Polish cheddar and potato offerings to American-inspired Reuben pierogies and fried apple pie-rogies to worldly fillings like falafel and Nutella, there's a pierogi for every party and every palate! Each recipe comes with a charming story from Barber's extensive explorations in pierogi flavors. “What I adore about Pierogi Love is that it does for pierogies what my blog has done for cupcakes—it pushes the boundaries of pierogies. The book begins by sharing a basic savory and a basic sweet pierogi dough and detailing assembly, cooking, and storage procedures. Then, it moves on to the fillings. This is where the book gets fun!”—Stefani Pollack, writer & recipe developer, Cupcake Project “I must say these pierogies are a great option to have available at your holiday festivities.”—Kristina Gill, food & drinks editor, Design Sponge , and author of Tasting Rome Introduction The Basics Equipment and Ingredients Assembling Pierogies Cooking and Storing Pierogies The Dough Basic Pierogi Dough-Savory and Sweet Dough Variations Gnocchi Dough Savory Pierogies Potato and Cheddar Pierogies with Caramelized Onions Sauerkraut Pierogies with Applesauce Mushroom Pierogies Beef and Pork Pelmeni (Russian Pierogies) Crab Cake Pierogies with Goat Cheese Remoulade Spinach, Ham, and Gruyere Pierogies with Apple Cider-Braised Leeks Falafel Pierogies Celery Root Pierogies with Caramelized Fennel Pink and Purple Princess Pierogies. Pepperoni Roll PierogiesShepherd's Pie-rogies Crab Rangoon Pierogies with Sweet and Sour Sauce Reuben Pierogies with Thousand Island Dressing Buffalo Chicken Pierogies with Blue Cheese Dip Sweet Potato Samosa Pierogies with Apple-Apricot Chutney Santa Fe-rogies with Pico de Gallo Greek Lamb Pierogies with Tzatziki Mushroom, Goat Cheese, and Chive Pierogies Brussels Sprouts and Bacon Pierogies Saag Paneer Pierogies Saltimbocca Pierogies with Lemony White Wine Sauce Jalapeño Popper Pierogies Philly Cheesesteak Pierogies with Provolone Sauce. Shrimp Potsticker Pierogies with Peanut Hoisin SauceJalapeño Mac and Cheese Pierogies Maple Breakfast Sausage Pierogies Cheesy Pretzel Pierogies Scallion Pancake Pierogies with Asian Dipping Sauce Short Rib Pierogies with Beef Gravy BBQ Pulled Pork Pierogies French Onion Soup Dumpling Pierogies Corn Chowder Pierogies Sweet Pierogies Sour Cherry Pierogies Rice Pudding Pierogies with Cranberry Compote Lemon-Ricotta Pierogies with Honeyed Brown Butter Fig, Goat Cheese, and Black Pepper Pierogies Nutella Pierogies with Bananas Foster Sauce. Fried Apple Pie-rogies with Peanut Butter CaramelPeanut Butter and Jelly Pierogies Peanut Butter-Chocolate Pierogies Sweet Farmer's Cheese Pierogies Pumpkin Pierogies with Bourbon Maple Butter Elvis (Peanut Butter, Banana, and Bacon) Pierogies Mounds Bar and Almond Joy Pierogies Pecan Pie-rogies Pineapple-Coconut Pierogies with Boozy Tropical Fruit Salad Lemon Curd Pierogies Caramello Pierogies S'mores Pierogies Black Forest Pierogies with Semisweet Chocolate Sauce Strawberry Cheesecake Pierogies Poached Pear Pierogies with Spiced Rosé Syrup. Blueberry-Lime Pierogies with Ginger SyrupPickled Strawberry Jam Pierogies with White Chocolate Sauce Peach Crumble Pierogies Apricot, Rosemary, and Pine Nut Pierogies Cherry-Almond Pierogies Roasted Granny Smith Apple and Brie Pierogies Cranberry Gingerbread Pierogies Sweet Potato Pie-rogies with Pecan Praline and Toasted Marshmallow Fluff Acknowledgments About the Author Metric Conversion Chart. Casey Barber's tribute to the pierogi includes everything from the classic Polish cheddar and potato filling to the American-inspired Rueben pierogi and "Santa Fe-rogi," and even a world tour with falafel and crab Rangoon. Sweet fillings include sour cherry, lemon, fig & goat cheese, Nutella, and PB & J. There's something for every party and every taste! Each recipe comes with a charming story from Barber's extensive explorations in pierogi flavors.;Introduction; The Basics; Equipment and Ingredients; Assembling Pierogies; Cooking and Storing Pierogies; The Dough; Basic Pierogi Dough-Savory and Sweet; Dough Variations; Gnocchi Dough; Savory Pierogies; Potato and Cheddar Pierogies with Caramelized Onions; Sauerkraut Pierogies with Applesauce; Mushroom Pierogies; Beef and Pork Pelmeni (Russian Pierogies); Crab Cake Pierogies with Goat Cheese Remoulade; Spinach, Ham, and Gruyere Pierogies with Apple Cider-Braised Leeks; Falafel Pierogies; Celery Root Pierogies with Caramelized Fennel; Pink and Purple Princess Pierogies. Casey Barber's tribute to the pierogi includes everything from the classic Polish cheddar and potato filling to the American-inspired Rueben pierogi and "Santa Fe-rogi," and even a world tour with falafel and crab Rangoon. Sweet fillings include sour cherry, lemon, fig goat cheese, Nutella, and PBJ. There's something for every party and every taste! Each recipe comes with a charming story from Barber's extensive explorations in pierogi flavors. CASEY BARBER is a food writer, recipe developer, and founding editor of goodfoodstories.com. She is the author of Classic Snacks Made from Scratch: 70 Homemade Versions of Your Favorite Brand-Name Treats and co-writer of Inspired Bites: Unexpected Ideas for Entertaining with Bob Spiegel and TJ Girard. Casey's writing and photography have appeared in Gourmet Live, Better Homes Gardens, Ladies' Home Journal, Leite's Culinaria, Serious Eats, Design*Sponge, and NBC's Today.com. She grew up in Philadelphia and now lives in Clifton, New Jersey. --Provided by publisher