1/3 cup sour cream
1 egg
1 egg yolk
1 tsp salt
1 1/2 cup flour
16 oz can tart red pitted cherries
9 tbsp sugar
3 tbsp cornstarch
1/4 tsp cinnamon
1/8 tsp cloves
1 egg white
23 oz jar sour cherry preserves
6 tbsp butter, melted
1 pt sour cream
Directions
Blend 1/3 cup sour cream, egg, yolk and salt. Add flour and mix
thoroughly until dough forms ball. Wrap dough in plastic, refrigerate
2 hours.
Drain cherries in colander over bowl, reserve syrup.
Cut dough into 8 pieces. Roll 1 piece out in pasta machine or by
hand. Cut out 3 inch rounds. Repeat rolling and cutting with
remaining dough until you have 36 rounds.
Line baking sheet with paper towels. Mix 8 tablespoons sugar,
cornstarch, cinnamon and cloves in medium bowl with fork. Brush 1
dough round lightly with egg white. Place 1/4 teaspoons preserves in
center of dough. Roll two cherries in sugar mixture and set on top
preserves. Fold one side of dough over filling, pressing edges to
seal. Place on prepared sheet. Repeat with remaining dough,
preserves, cherries and sugar mixture.
Pour reserved cherry syrup into saucepan. Stir in 1 tablespoon sugar
and boil until reduced to 1/3 cup. Cool.
Bring a large pot of water to a boil. Cook in 2 batches, 18 vareniki
at a time and cook for 10 to 12 minutes, stirring occasonally.
To serve, place 6 vareniki in a bowl. Spoon 1 tablespoon melted
butter over and sprinkle a tablespoon of sugar over. Top with a
dollop of sour cream and drizzle cherry syrup over.
Posted By arielle@bonkers.taronga.com (Stephanie da Silva) On
rec.food.recipes or rec.food.cooking
Servings: 1 servings
Cherry Vareniki (Cherry Dumplings) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Fruit
The History of Recipes
Written recipes as an idea can be tracked far back into ancient history, at least as far as the Egyptians, and maybe even further. Having said that, sadly, these ancient records were just primitive hieroglyphic recipes for food preparation.
Progressing into Roman times 25BC a roman called Apicius created a collection of scripts describing recipes enjoyed by wealthy roman citizens. In his works, Apicius tells us how the meals were divided into starters, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the Roman cooks used a good variety of spices and herbs, including some that we all recognise like bay, fennel and parsley. Over the succeeding few hundred years, the upper classes competed with each other to serve up the best banquets, and consequentially chefs and their collection of recipes increased in prestige. Even so, it was during the 19th century that fine cooking and cookery books rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collecting, testing, and writing down recipes to help cooks of their time. When we get to the twentieth century, cookery books are in high demand, due to better eduction, increased leisure time and a general increase in wealth. |
We hope you enjoy this Cherry Vareniki (Cherry Dumplings) recipe.
