Red Perogies for Christmas

DSCN7893_edited

Sweet potato perogies are red inside and out

Christmas Perogies

It’s Christmas time again by golly, ’tis the season to be jolly!

It’s also the season to make our Christmas perogies. This week we got right at it.

For both red and green perogies, we used the recipe Vinny posted last Christmas (after years of experimenting). Again, the doughs came out nicely red and green.

Green ones

I made the green filling exactly like I did last year – a mushroomy herb-filled concoction, with a cup of the mashed yukon gold potatoes to hold it together.

Roasted red pepper puree

Roasted red pepper puree

Red ones

Isla pointed out that the red perogies, colored with roasted red pepper puree, are more orange than red and I suppose she’s right. We love the flavor of the roasted red peppers. But use beet juice for a more brilliant red if your family likes beets. Not everybody in our family does.

Sweet potatoes with Yukon Gold slices

Sweet potatoes with Yukon Gold slices

New this year

But we changed the red stuffing just a tad, and we thought it was even better than the perfection we achieved last year. We ditched the red cabbage and apple bits and added instead one boiled sweet potato to the mash. The color was wonderful and the taste was delicious.

The sweet potato addition also upped the nutrition, increasing the antioxidants and vitamin A… a bonus at Christmas.

Refer to last year’s post for the full recipe for both red and green perogies. I’ve posted only the modified recipe for the red stuffing here and a few pictures to get you motivated to make some for yourself.

Red and green potato fillings for Christmas perogies

Red and green potato fillings for Christmas perogies

Sweet potato filling for red Christmas perogies

  • 2 Yukon Gold potatoes and 1 medium sweet potato, peeled, boiled, and mashed with a tablespoon of butter and 1 half cup of low-fat ricotta cheese
  • 3 slices bacon, fried crisp and crumbled
  • ½  cup grated Parmesan
  • ½ cup grated orange cheddar
  • 1/2 cup goats cheese
  • salt and pepper to taste
  •  any pepper puree left over from coloring the dough
  • salt and pepper to taste
  1. Mash the potatoes well.
  2. Mix in all the flavorings.
  3. Fill the circles of red dough with a teaspoon of the mash.
  4. Boil in salted water a few minutes until they pop to the surface.
  5. Swirl them in a pan with a little warm butter and oil.
  6. Line them up on a cookie sheet and freeze them.
  7. Pack the frozen perogies in a ziplock bag to keep them til the big day.

One other thing I learned this year is that they are spelled many ways: Perogies or Pierogies, Perogy or Pierogi, none of which are recognized by the WordPress speller. They are also called various names in other countries: Varenyky and Pedaheh are two of them.

perogies, pierogies, pergy, pierogi

A perogy or pierogi becomes perogies or pierogis when more than one.

Related

 

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2 Comments (+add yours?)

  1. Inese Poga Art plus Life
    Dec 28, 2015 @ 21:48:42

    They must be delicious! I love such stuff, so certainly will check out more of your recipes.

    Reply

  2. chef mimi
    Dec 23, 2015 @ 08:35:03

    So pretty!

    Reply

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