Making perogies from scratch isn’t as challenging as you’d think.
I’ve made them … once.
And they were delicious.
But sometimes you just don’t have the time or energy to make them so you buy a bag of the frozen ones, especially when they’re on sale.
The default way to serve perogies is boiled, sauteed in butter/olive oil until golden brown
… and then topped with sauteed onions, crispy bacon and sour cream. A sprinkling of thinly sliced green onion for colour (and so you can pretend there’s something fresh and healthy on your plate).
But, you may want to switch things up every once in a while.
Home made or canned chili is a great topping.
Or bolognese. Or a duck ragu. How do you serve YOUR perogies?
And, because my strawberries were getting past the peak of their freshness … I pureed the remainder and made a fresh strawberry margarita. (If my blender was able to grind up ice, I’d have the slushy version of this delicious drink which I first had at the Regal Constellation in Toronto at a Toronto Trek convention.)
Coincidentally, it’s a nice Cinco de Mayo drink if you want something sweet.
Fresh Strawberry Margarita – serves 1
125-150 gm fresh strawberries, washed and hulled
1/4 cup tequila
2 tbsp Cointreau, Triple Sec or Grand Marnier
2 tbsp honey
2 tbsp fresh lime juice
fresh strawberry and/or lime wedge
coarse salt for rimming glass
coarse sugar for rimming glass
Run a lime wedge around the rim of a tall glass, or a champagne coupe glass. Dip the glass into a shallow bowl with coarse salt (or sugar), to create a decorative rim. Set aside the glass.
Add all of the above ingredients, excepting the garnishes, to a blender and puree. Taste and add more lime juice or honey, to taste. Strain through a coarse strainer to make sure any chunks are gone.
Add a few ice cubes to a shaker, pour the margarita over the top, shake for a minute or two and then strain into the salt rimmed glass. Garnish with a fresh strawberry that you’ve cut a slit into from the base, and/or a lime wedge.