"sf" > wrote in message
...
> On Mon, 02 Feb 2004 16:26:25 GMT, "Justine"
> > wrote:
> >
> > My favorite aunt used to make pirohi with yam filling. They are
excellent
> > filled with yams, ginger and a touch of maple syrup.
>
> Mmmm! Definately NOT what was described, but those fillings
> really appeal to me... got recipes to post for us?
> >


I know it wasn't what was described....and it is SOOO far from Authentic
(TM) pirohi that it makes me want to cry...but damn, are they ever good =)


Basically, you just boil and mash the yams with crushed ginger, garlic and
salt. Then add maple syrup to taste. Really excellent. I love the hotness of
the ginger and the garlic and the sweetness of the maple. I've never tried
these with the Traditional (TM) sour cream/butter combination, as I prefer
them boiled and then fried in olive oil. But I imagine that really, adding
sour cream and butter to anything can't be wrong.



> > As for toppings, back when I was knee high to a leprauchaun, I recall
plenty
> > of sour cherry pirohi with sour cream and cherries on top. Now THAT's
to die
> > for.
>

I don't know if you can get them everywhere, but here in Vancouver, most
grocery stores sell preserved sour cherries. Sometimes they are in the
ethnic section and sometimes they are in the canned fruit section. Either
way, sour cherries, not sweet cherries, are the way to go. Or if you're
really lucky and have access to a Real Live Sour Cherry Tree, you can pick
and preserve your own. Sadly, the urban-ness of my existence precludes this
possibility.

Anyway. Take the sour cherries and some of the juice (You want about 30%
juice to 70% cherries) and heat in a saucepan with a little cornstarch to
thicken and some sugar to sweeten. I have no measurements for these things
because when I cook it's "Add cornstarch until it's thick. Add sugar until
it's sweet enough" and so on.

Fill the pirohi dough with 3 or so cherries each and seal. These can be
boiled and served or boiled and then fried, both are excellent IMO. Serve
with the leftover thickened cherries and sauce and sour cream. These are
also really really good served with blintz filling (cream cheese, cinnamon
and sugar).

> > And our Borscht is enormously different so I wont even get into that.
=)
> >
> Oh, don't be coy! Tel the world.
>

It's all vegetable, similar to the cabbage/tomato soup that someone posted
recently but all doused up with butter, sweet cream, potatoes and dill weed.
I usually make a huge batch at the end of summer and fill up the freezer. If
you want the recipe for that, I'll post it (measurements and everything) but
it should probably get it's own thread =)

-Jay

"Robert Smith's music makes you cry even if you haven't broken up with your
girlfriend and then run over a kitten and deep fried it for your lunch."