Cherry Varenyky (Pierogi)

Cherry Varenyky is one of Papa Ladybug's favourite things, so when it's cherry season, I try to make him some. Varenyky (aka Pierogi) is a Ukrainian/Mennonite traditional dumpling usually stuffed with dry cottage cheese or potatoes, but sometimes you'll find fruit in them too. It's been a few years since I had the time to do this, but this morning, amidst the insanity and sleeplessness, I decided it was time. Plus, it's a huge thank you to nana and papa ladybug for taking the kids for the night so we can sleep!

Cherry Varenyky

2 Egg Whites

1 cup Milk

3 cups Flour

1/4 tsp Salt

Cherries, halved and pitted

Sugar

Mix eggs and milk together in a bowl. Add flour and salt and mix until dough is well combined. Add more flour to make a slightly less sticky dough if needed. Wrap dough in plastic wrap and refrigerate for at least 2 hours before rolling out dough (I usually do overnight).

Roll out dough and cut squares or circles. You can also pinch off dough and make a ball to roll out for each one. Once your dough is rolled and cut to desired shape, place 2 cherry halves in the centre, sprinkle with a bit of sugar and fold one side over and pinch together to create a half circle or triangle. Use water to moisten edges if you are having trouble getting the edges to stick.

Add to a pot of salted boiling water and boil for 5 minutes. Drain water and serve with rogers syrup, cream gravy, sour cream, sweetened whip cream or sugar as desired. I personally like them for dessert with whip cream and sugar.

Other great fruit Varenyky options include strawberry, raspberry, blueberry, peach, and blackberry.

~Adel~

Rollkuchen & Watermelon

It's hot right now and who can resist fried dough and watermelon?! 

Rollkuchen is a traditional treat of fried dough served with watermelon slices. It's basically the Mennonite version of doughnuts. I was first introduced to Rollkuchen (and many other wonderful Mennonite dishes) from a dear friend and director at summer camp. She would make the staff these interesting dishes on our days off and when I married into a Mennonite family later in life, I learned to make them. We even have them when we're camping - Daddy Ladybug's family goes on a camping trip every summer to the Okanagan and each year we make Rollkuchen for a crowd of about 30 people (no small task). 

Rollkuchen

Watermelon
Oil for frying (I used vegetable oil)

3 cups Flour

1 tsp Salt

2 Eggs

1/2 cup Sour Cream

1/2 cup Milk

~1/2 cup Flour for kneading

Heat oil to 375F. I used an electric frying pan with about 3" of oil. 

Mix dry ingredients in a bowl. In a separate bowl, mix wet ingredients and add to dry. Mix well and add additional flour to knead to a soft dough that isn't sticky. Roll out about 1/4" thick and cut into long rectangles (about 4"x2"). Cut a slit in the middle and pull one side through the slit to make the twisty effect shown in the picture. 

Fry in oil until golden brown on both sides (turn once). Drain on paper towel and serve with delicious watermelon slices and your choice of toppings (some family favourites include: white sugar, powdered sugar, rogers golden syrup, pancake syrup, jam, honey).

A lovely summer treat!

~Adel~

Summer Borscht

The garden is growing and it inspired me to make a traditional Mennonite summer soup, usually called Zumma Borscht or Weed Soup. It looks terrible, but it tastes amazing - smokey, salty, sour & creamy. It is traditionally made with Sorrel, but if you try to find it in the store, you'll probably have a hard time. So unless you happen to grow sorrel in your garden or have a local farmer's market that carries it, you'll have to opt for the more modern greens like chard, beet greens, kale or spinach. I personally like the red of the chard, so that's my pick!

Summer Borscht

1 Tbsp Cooking Oil

1/2 cup diced onion
2 cups smoked farmer sausage, cut into bite sized pieces

2 cloves garlic, minced
6 cup water

1 Tbsp Salt

2 cup cubed potatoes

2 cups greens (Sorrel is traditional, but chard, beet greens, kale, spinach all work great)

1/2 cup fresh dill, chopped

1 Tbsp fresh parsley, chopped

1 Bay Leaf

1 tsp Vinegar

1 cup half & half or light cream

1/2 cup sour cream

Cook onion and sausage in the oil until onion starts to brown. Add garlic and cook for 30 seconds. Add water, salt & potatoes. Cook for 10 minutes then add greens, dill, parsley, bay and vinegar. Bring to a boil and simmer for 10-15 minutes until potatoes are tender. Add creams, stir well and serve with more sour cream and fresh dill if desired.

~Adel~