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
Historians have proved the existance of recipes far back into ancient history, at least as far as ancient Egypt, and possibly even further than that. Interesting though that is, these, old records were just primitive hieroglyphic or cunieform recipes for food preparation.
During Roman times around 25BC a roman called Apicius compiled some scripts describing recipes enjoyed by wealthy roman citizens. In his works, he describes how the roman meals were separated into hors d`oeuvre, main meal and dessert, a style of dining still practiced today. Additionally, he recounts how the Roman chefs made use of many different herbs, including many that are still in use today such as basil, fennel and dill. In the fifteenth century, people returning from the crusades brought us many spices and herbs from the East, such as coriander, parsley, basil and rosemary. The introduction of these new culinary ideas caused an eruption in recipe manuscripts, many of which still exist in private collections. By the arrival of the 1900s, cookery books were in high demand, mostly due to increased literacy, people having more free time and having more disposable income. |
We hope you enjoy this Cherry Vareniki (Cherry Dumplings) recipe.
