Inspiration 2: Perogies

For the second time in as many visits, a trip to Piggy Market changed our dinner plans on the spot. We spotted heads of local cabbage in the corner, molasses-cured smoked bacon and perogies behind the glass counters and a lovely home-made apple pie cooling on the counter. My plan hatched immediately. It was cool, grey day, calling out for a dinner of old-world comfort food.

The cabbage was chopped and blanched. Onions and bacon fried together, the pot de-glazed with a generous couple of glugs of Waupoos hard apple cider. The cabbage was added and fried until soft, absorbing the bacon fat and flavours from the thickened cider.

 

The pot, now emptied of its  mixture, gets a fresh dollop of special, high-milk fat butter, and we fry the cheese and potato pillows until they are golden. Everything is tossed together and served with the rest of the Waupoos, paving the way for the punctuation of a perfect sweet bite of pie.

 

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