Yogurt Cheese Pierogi With Shaved Beets and Orange Salad and Double Dip Dairy Ice Cream
Allergen-Friendly Recipes For Redwood Hill Farms
Copyright Chef Billy Brigtsen
Episode 3: Yogurt Cheese Pierogi With Shaved Beets and Orange Salad and Double Dip Dairy Ice Cream
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Yogurt Cheese Pierogi with shaved beets & orange salad in sherry vinaigrette
Ingredients & Directions:
For the yogurt cheese:
4 c. G.V.O. yogurt
To make the yogurt cheese:
Wrap the yogurt in a double layer of cheesecloth. Tie both ends of cheesecloth and hang over a small bowl in refrigerator overnight to drain.
For the pierogi dough:
2 c. all purpose gluten-free flour
4 TB water
2 TB G.V.O. sour cream
2 eggs
1 TB olive oil
1 tsp. salt
To make the pierogi:
Place flour in a large bowl, making a well in the center. Blend the rest of the wet ingredients together and pour them into the well. Gradually incorporate flour into wet ingredients until formed into a dough. Knead gently with your hands for a few minutes. Wrap and allow to rest for 5 minutes. Lightly flour flat surface. Using a rolling pin, roll out dough to about 1/8 inch thick. Cut out rounds. Brush a bit of water around the perimeter of rounds. Place scant tablespoon of G.V.O. yogurt cheese in center of each. Fold over, making a half moon shape. Boil in salted water for approximately 5 minutes.
Set cooked pierogi atop the following salad:
1 beet, raw, peeled and very thinly sliced using a knife or a mandolin
1 orange, segments removed
1 TB scallions
Toss the beets, orange segments, and scallions with vinaigrette.
For the vinaigrette:
1 TB sherry vinegar
2 TB olive oil
freshly cracked black pepper
sea salt
Mix until forms an emulsion.
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Double Dip Dairy Yogurt Ice Cream
2 pints G.V.O. yogurt
1 pint Redwood Hills Farm kefir
¼ c. maple syrup
Follow the instructions of your home-model ice cream machine.
Copyright Chef Billy Brigtsen
Episode 3: Yogurt Cheese Pierogi With Shaved Beets and Orange Salad and Double Dip Dairy Ice Cream
***
Yogurt Cheese Pierogi with shaved beets & orange salad in sherry vinaigrette
Ingredients & Directions:
For the yogurt cheese:
4 c. G.V.O. yogurt
To make the yogurt cheese:
Wrap the yogurt in a double layer of cheesecloth. Tie both ends of cheesecloth and hang over a small bowl in refrigerator overnight to drain.
For the pierogi dough:
2 c. all purpose gluten-free flour
4 TB water
2 TB G.V.O. sour cream
2 eggs
1 TB olive oil
1 tsp. salt
To make the pierogi:
Place flour in a large bowl, making a well in the center. Blend the rest of the wet ingredients together and pour them into the well. Gradually incorporate flour into wet ingredients until formed into a dough. Knead gently with your hands for a few minutes. Wrap and allow to rest for 5 minutes. Lightly flour flat surface. Using a rolling pin, roll out dough to about 1/8 inch thick. Cut out rounds. Brush a bit of water around the perimeter of rounds. Place scant tablespoon of G.V.O. yogurt cheese in center of each. Fold over, making a half moon shape. Boil in salted water for approximately 5 minutes.
Set cooked pierogi atop the following salad:
1 beet, raw, peeled and very thinly sliced using a knife or a mandolin
1 orange, segments removed
1 TB scallions
Toss the beets, orange segments, and scallions with vinaigrette.
For the vinaigrette:
1 TB sherry vinegar
2 TB olive oil
freshly cracked black pepper
sea salt
Mix until forms an emulsion.
***
Double Dip Dairy Yogurt Ice Cream
2 pints G.V.O. yogurt
1 pint Redwood Hills Farm kefir
¼ c. maple syrup
Follow the instructions of your home-model ice cream machine.
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