Elevated Eats: Cozy Moon Mules & Homemade Pierogis

Happy November Moon Foodies! Indoor cozy season has officially arrived. The air is colder and the evenings are darker. The time for gathering with family and friends is upon us. Less outdoor time allows for more kitchen time. This is when I enjoy longer cooking projects that can also turn into social events.

I am excited to share with you an all-time favorite Sara Stirs recipe, Traditional

Cheddar Pierogi. This is a call to your friends, and make it a party kind of recipe. Pierogi, pure comfort food. This is a simple method with simple ingredients; it just takes a little time. Time that will fly by with a little help from friends. Trust me, all you will have to say is - Pierogi! A homemade savory dough holds a creamy cheddar-potato filling. They are then finished in a savory skillet with crispy pancetta, caramelized onions, and cabbage, which can be dosed with either Moon Butter (in-store purchase) or Moon Honey for an elevated vibe. The recipe makes a lot, and it freezes wonderfully. Then drop them straight from the freezer in boiling water, and you are on your way to a 20-minute “fancy” dinner.

Ingredients:

For the dough:

• 2 1/2 - 3 cups all purpose flour

• 1 cup sour cream

• 2 tablespoons unsalted butter, melted

• 1 teaspoon kosher salt

• 1 egg

• Combine all ingredients. If mixing by hand, knead for 5-7 minutes until smooth. If using a stand mixer, mix using a dough hook for 3-4 minutes until a single ball forms and the dough has pulled away from the side of the bowl.

  
  

For the filling:

• 3 cups cooked potatoes

• 1 cup grated sharp cheddar cheese 

• 2 tablespoons cream cheese

• 2 tablespoons chopped green onions (more to taste)

• 2 tablespoons butter

• 1 teaspoon sweet paprika 

• 3/4 teaspoon kosher salt 

• Cracked black pepper to taste

• Combine all ingredients. Taste, and add salt if needed. 

For the assembly:

1. Divide the dough in half.

2. Take half and roll it out 1/8 inch thick, cut circles using a pastry or biscuit cutter (or the rim of a glass or jar).

3. I use a 2-inch cutter; you certainly may cut them larger.

4. To the center of each circle, add 2-3 teaspoons of filling.

5. Fold in half, crimp the pressed edges with a fork to seal. Repeat this process with the remaining dough and filling. 

6. At this point, the pierogi may be frozen in a single layer on a sheet pan, and once frozen solid, placed in freezer bags for storage. 

7. Place pierogi directly from the freezer (or freshly made) into a pot of boiling water. When they float, remove and transfer to a skillet to crisp. 

My favorite skillet accompaniments are 1/4 cup pancetta (or bacon, prosciutto) in small pieces crisped. I remove the pancetta - to the grease I add 3 tablespoons unsalted butter, 2 cups sliced cabbage, and 1 onion sliced. Cook until caramelized, deglaze the pan with 1-2 tablespoons of apple cider vinegar, then add pierogi and fresh chopped rosemary. Cook pierogi a few minutes on each side until warmed through, golden, and slightly crisp. Top with crispy pancetta, green onions, and a side of sour cream. 

For Dosing:

If you are in the area (or may be planning a visit ) I suggest purchasing Moon Butter in the Buckhannon storefront. With this I would use the above skillet recipe and swap the  3 tablespoons unsalted butter for 3 Moon Butter (or 50/50 dosed and virgin butter for a lower dose) per dozen pierogi.

If you are dosing with Moon Honey, add two teaspoons per dozen pierogi to the caramelized cabbage and onions. Then deglaze with vinegar. I like to add a sprinkle of red pepper flakes for balance, but this is optional. Don’t worry, this wont be sweet.

Any cooking party needs a bev. For the upcoming festive times, the Moon Mule is

going to be your new go-to. Crisp apple cider, tart lime juice, and ginger beer is a delightfully refreshing flavor combination that will certainly keep you coming back for more. A Moon Mixer addition sets this drink off. 

If you are looking for a different Thanksgiving side, make pierogi in advance and just cook them on the day. It may just become the Thanksgiving side for the books. This is also a fun activity if you have guests. Naturally best accompanied by a Moon Mule or two.

Ingredients:

1 Moon Mixer

3 ounces apple cider

1 ounce lime juice

2-3 ounces ginger beer

Lime slices for garnish

Ice

1. Add moon shot, apple cider, lime juice and ice to a cocktail shaker.

2. Shake until icy.

3. Pour in a glass filled with ice.

4. Top with ginger beer.

5. Garnish with lime slices.

Optional: add a few mint leaves to the shaker

Take the time for a kitchen project. Do it with people you care about. Enjoy the laughter, bites, and sips.

Until next time. Peace friends.