Ukrainian Dill Sauce Food

UKRAINIAN STYLE CREAMED DILL POTATOES

Steps:

• Put the potatoes in a pot, fill with water to cover and boil them until they are just soft. This part is important. You will have to cook these further in the cream, so make sure you cook them just to softness, no further.
• Drain the perfectly cooked potatoes and put them back into the pot.
• Add the butter and place the pot back on the burner.
• Add in the cream and cook the potatoes, simmering the cream until it reduces down.
• Toss in the chives and the dill, then serve!

UKRAINIAN NALYSNYKY (SAVORY WITH DILL)

Steps:

• TO MAKE THE BATTER, mix eggs, milk, and 1 Tablespoon sugar together.
• Add vanilla and oil.
• Sift flour, baking powder and salt together and add to milk mixture, stirring until smooth.
• Using a greased frying pan, fry the batter into thin pancakes like you would do crepes using 1/4 cup of batter per crepe.
• Use a 7 inch non-stick crepe pan or any non-stick pan of that size.
• Swirl the batter around to cover pan.
• I use a brush to lightly brush pan each time with oil or butter.
• TO MAKE THE FILLING, mix cottage cheese, eggs, salt, 1 Tablespoon sugar and dill.
• Spread over each pancake with filling about 2 tablespoons and roll up like a jelly roll.
• Arrange on a well buttered casserole, and pour sweet cream over nalysnyky.
• Bake at 300 F, for 35 minutes. Uncover towards the end so that they will brown a little. Serve with sour cream. Makes about 12 nalysnyky.
• For dessert Nalysnyky leave out the dill in the cottage cheese and add a bit more sugar to taste if you wish.
• Wheatland Bounty.

NALYSNYKY (UKRAINIAN CREPES)

Steps:

• TO MAKE CREPES.
• In a bowl, using a hand held electric mixer, beat eggs until light and fluffy.
• Add milk, water, flour and salt and beat until all ingredients are incorporated and batter is smooth.
• Heat a 6 inch frying pan on medium heat.
• Butter the pan lightly and pour about 1/4 cup of batter into the pan, swirling the pan until the batter spreads evenly in the pan.
• Cook crepes on medium heat for about 1 minute or until lightly browned.
• Bake on 1 side only, do not turn over.
• Continue to cook the crepes, buttering the frying pan each time.
• Place the cooked crepes on a platter and keep warm in the oven at 250°F.
• TO MAKE CHEESE FILLING.
• Place the cottage cheese in a cheese cloth and squeeze out as much moisture as possible.
• Transfer the cheese to a mixing bowl.
• Add egg yolks, cream salt, and dill weed and mix to blend well.
• Remove warmed crepes from the oven and increase oven temperature to 350°F.
• Separate and place 1 crepe with the brown side down on a smooth surface.
• Spoon about 1 heaping tablespoon of cheese filling near one edge of the crepe.
• Start rolling the crepe over the filling, tuck in each side to prevent the filling from falling out, and continue to roll.
• Continue to fill and roll the remaining crepes.
• Place the finished nalysnyky into a lightly buttered 13 inch by 9 inch oven proof casserole dish in layers.
• Dot each layer with some butter.
• Bake in preheated 350 F oven for 20 minutes.
• Serve hot with melted butter, a dollop of sour cream or yogurt.

UKRAINIAN PEROGIES, FOR BEGINNERS

Steps:

• Dough--------------.
• Mix dough ingredients together.
• You may have to add more liquid or flour to make the dough soft and somewhat sticky.
• Turn onto a floured surface and knead more flour into dough- just enough to make it easier to handle.
• The dough will be slightly sticky.
• Do not over-knead.
• Place dough in an oiled bowl.
• Cover and let rest for 30 minuets.
• Filling-----------.
• Cook onion in butter.
• Mix with potatoes, and add cheese while the mixture is still hot.
• You may substitute Cheez Whiz for the cheddar.
• Let filling cool before using (place in fridge.) If you are using the alternate filling, simply mix those ingredients together.
• Manufacturing--------.
• Set a large pot of water to boil.
• Form walnut-sized balls of the filling.
• Roll out dough on floured surface fairly thinly (3 millimeters, or 0.125 inch).
• You will probably need to add flour as you roll.
• Cut out circles approximately 7 1/2 centimeters (3 inches) in diameter (a wider-mouthed glass should do fine.) Press scraps into a ball.
• Place filling ball in center of dough circle.
• If the dough has a less-floury side, keep that side up.
• Fold dough over ball, and pinch edges to form a half circle.
• To prevent perogies with"horns", I pinch at the top ("90 degree mark") of the perogy first, then pinch at the 180 and degree edges, working up to the 90 degree mark.
• You can cheat pinching the perogies by smearing water on the filling side of the dough at the edges, and keep your fingers floured when you pinch (on the non-filling side.) In order to prevent perogies from drying out, keep finished perogies on a floured surface, and cover with a floured clean dishcloth.
• Place several perogies in boiling water.
• Stir once, gently with a slotted spoon.
• Perogies are done when they float for a minute (this will take 2-3 minutes).
• Melt about 1/2 cup of butter or margarine in microwave.
• Rescue and drain the perogies with the slotted spoon.
• Place in a bowl, drizzle with some melted butter, and gently shake to distribute the butter.
• Cook, drain, and drizzle the other perogies in the same manner.
• *Platzkies (pronounced "plutch-keys"): (The scrap dough is not tender enough to make into perogies, but make good"dumplings" by themselves.) Roll out scraps to approxamitely the same thickness as before.
• Add minimal flour, and handle dough as little as possible.
• Try to keep edges even.
• Cut dough with a knife into strips about 8 cm (3 inches) wide.
• Cut each strip into several triangles and/or squares.
• Cook strips in water until they float.
• Repeat draining and drizzling treatment as with perogies.

PERISHKE

Steps:

• Dissolve the sugar in the lukewarm water, sprinkle the yeast over it and let stand 10 minutes. Combine the remaining ingredients add to the yeast mixture. Add enough flour to make a soft dough. Knead on a floured board or counter top until smooth and satiny. Place in a bowl cover and let rise until double, punch down knead a few times and let rise again. (About 1hr-11/2hr. total).
• Meanwhile peel,dice and boil potatoes until done, mash with potato masher, add salt and pepper and Cheez Whiz if using. Allow to cool.
• Roll dough out to about 1/4 inch thickness and cut into 11/2 or 2 inch squares or circles.
• Place about 1/2 tsp of potato mixture in the center of the dough fold over, sealing the edges well.
• Place on cookie trays and bake in pre-heated 350 deg oven for about 15 minutes or until golden brown.
• For the sauce, saute the butter over medium heat until bubbly, add onions, salt and pepper. When onions are translucent, turn heat down to medium low and add whipping cream.
• Bring to a boil and simmer 5 minutes more.
• Place baked perishkes in heat proof or oven proof container.
• When sauce is done, pour over perishkes, stir, let sit for 5 minutes and enjoy.
• Note: When they have cooled they can be placed in zip lock bags without the sauce-they freeze well.
• When you want to re-heat them, place in Corning Ware or similar dish, microwave for about 3-5 minutes and pour freshly made sauce over them, stir and serve.