Today's feature showcases plum purple - a popular color for fall. Before I start showing you my selections tho, I want to share a recipe for plum pierogies (Polish dumplings) that one of my childhood friend's moms used to make when Italian prune plums went into season at the end of summer. If you like eastern European cooking, these are a wonderfully sweet and refreshing dessert treat! A little bit of work for a lot of eating pleasure!
Jenny's Plum Pierogies
Ingredients:
4 1/2 cups all-purpose flour
2 teaspoons salt
1/3 cup plus 2 tablespoons butter, melted
2 cups sour cream
2 eggs
1 egg yolk
2 tablespoons vegetable oil
20 small Italian Prune Plums, slit and pitted
granulated sugar
Directions for dough:
In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the 2 tbsp butter, sour cream, eggs, egg yolk and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15 to 20 minutes.
Separate the perogie dough into two balls. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. Cut into circles using a cookie cutter, perogie cutter, or a glass. Brush a little water around the edges of the circles, and place a pitted plum in the center. Spoon a teaspoon of sugar into the plum where the pit was and draw edges of plum back together. Fold the circle of dough over into a half-circle, and press to seal the edges. These can be either cooked or frozen now. If storing, place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.
To cook perogies: Bring a large pot of lightly salted water to a boil. Drop perogies in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon.
In a saute pan, melt 1/3 cup butter over medium to low heat. Add cooked pierogies and brown. Some juice from the plums should ooze out of the pierogis into the butter. Remove pierogies and put on serving plate. Stir butter with plum juices and spoon lightly over pierogies. Dust with powdered sugar if desired. Enjoy.
They are yummy and decadent, and so easy to enjoy! Now, how about enjoying my plum purple treasures from Etsy!
Purple Lady When I am Old 11 x 14 Limited Edition Giclee from bouldnart
Plum Faux Suede Shawl from StitchesStones
20 small Italian Prune Plums, slit and pitted
granulated sugar
Directions for dough:
In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the 2 tbsp butter, sour cream, eggs, egg yolk and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15 to 20 minutes.
Separate the perogie dough into two balls. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. Cut into circles using a cookie cutter, perogie cutter, or a glass. Brush a little water around the edges of the circles, and place a pitted plum in the center. Spoon a teaspoon of sugar into the plum where the pit was and draw edges of plum back together. Fold the circle of dough over into a half-circle, and press to seal the edges. These can be either cooked or frozen now. If storing, place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.
To cook perogies: Bring a large pot of lightly salted water to a boil. Drop perogies in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon.
In a saute pan, melt 1/3 cup butter over medium to low heat. Add cooked pierogies and brown. Some juice from the plums should ooze out of the pierogis into the butter. Remove pierogies and put on serving plate. Stir butter with plum juices and spoon lightly over pierogies. Dust with powdered sugar if desired. Enjoy.
They are yummy and decadent, and so easy to enjoy! Now, how about enjoying my plum purple treasures from Etsy!
Purple Lady When I am Old 11 x 14 Limited Edition Giclee from bouldnartPlum Faux Suede Shawl from StitchesStonesBLING Angora Sock Monkey from IndyAndCleo
Handmade Beaded Flower Bead from Almost Precious
Emilie's Garden Flower Clip from ArdentReverie
Handmade Beaded Flower Bead from Almost Precious
Emilie's Garden Flower Clip from ArdentReverieMoth Pendant from BoomGlassArt **
I'd call that plum perfection! And it's just a small sampling of the luscious plum items that handmade artisans create, vintage sellers rescue, and supply sellers offer as inspiration!
Tomorrow is "Be An Angel Day" and as part of my commemoration of this day, I'll be showcasing some of the best and beauteous angels ever to grace the handmade marketplace! If you have any angels to offer or know of a shop that does, nominate it by clicking here to e-mail me the link to the page of the shop where I can view the item! You can also view my calendar of future features by clicking on the "Be Featured" link in the right sidebar :)
Be an angel and send me lots of lovely suggestions! Until our paths cross again, have a great weekend!
** (this is my new designation for an undiscovered/underdiscovered shop of the day!)
Tomorrow is "Be An Angel Day" and as part of my commemoration of this day, I'll be showcasing some of the best and beauteous angels ever to grace the handmade marketplace! If you have any angels to offer or know of a shop that does, nominate it by clicking here to e-mail me the link to the page of the shop where I can view the item! You can also view my calendar of future features by clicking on the "Be Featured" link in the right sidebar :)
Be an angel and send me lots of lovely suggestions! Until our paths cross again, have a great weekend!
** (this is my new designation for an undiscovered/underdiscovered shop of the day!)
4 comments:
Karen the pierogies recipe sounds wonderful and had my mouth watering just reading it.
Purples and plums are one of my favorite colors, they seem to work well with so many other colors.
Thank you for featuring my handcrafted beaded flower beads, they do make adorable pendants on necklaces.
what a lovely blog article and thanks for including me
Plum wonderful post, and an amazing recipe from your childhood . . . it sounds so yummy! BLING of course, is smiling from ear to ear . . . SO happy to have been included in this beautiful collection of pretty plums!! Thank you Karen!♥
Great feature on plum! I love all the items you have featured!!! That recipe sounds delicious.
Post a Comment