Plogues Recipe 475

PLOGUES RECIPE - (4.7/5)

Steps:

• Mix dry ingredients. Add cold water and let stand for 10 minutes. Add boiling water and drop to make thin 6" pancakes on hot griddle, 400 degrees (200 C.). Bake on one side only, until bubbled and firm. Serve on warm platter, cover with napkins.

PIEROGIES

Steps:

• Place the sour cream in a large bowl, and mix in flour to make a dough. Roll the dough out on a floured surface about 1/16 inch thick, and cut rounds about 3 1/2 inches across using a cookie cutter or a glass. Re-roll the unused dough to make more rounds, up to 4 times -- after that, it gets hard to work with.
• Place about 1 teaspoon of mashed potatoes in the center of each dough round, fold over into a half-moon shape, and press and seal the edges with a fork. Set the filled pierogies aside under a towel to prevent drying.
• Melt the butter in a large skillet over medium-low heat, and cook and stir the onions until translucent, 4 to 5 minutes. Remove the cooked onions and set aside, leaving butter in the skillet.
• Bring a large saucepan of water to a boil, and carefully drop a few filled pierogies at a time into the boiling water. After they float to the surface, allow them to gently boil for about 4 minutes.
• Re-heat the butter in the skillet over medium heat. Gently scoop the pierogies out of the water (they break easily) and place them in the skillet to brown on the bottom, about 3 minutes. Place the fried pierogies on a buttered baking sheet, sprinkle them with the cooked onions, and keep warm in the oven on low setting until served.

FRENCH 75 COCKTAIL

Steps:

• Combine lemon juice, gin, and simple syrup in a Collins glass. Add ice cubes, fill with Champagne, and stir.
• Garnish with a slice of lemon or orange and a maraschino cherry.

GISELLE'S ACADIAN PLOGUES

Steps:

• Mix dry ingredients. Add cold water and let stand for 10 minutes. Add boiling water and drop to make thin 6 inch pancakes on hot griddle, 400℉ (200℃). Bake on one side only, until bubbled and firm. Serve on warm platter, cover with napkins.

PLOYES

Steps:

• Mix together the buckwheat flour, white flour, baking powder and salt with 3/4 cup/175 ml cold water to make a paste. Add the boiling water and mix until smooth and runny. Let the batter sit for 30 minutes.
• Heat a cast-iron griddle. Without adding any fat, ladle the mixture onto the griddle and let it run into small pancakes. Watch bubbles form all over the cakes and wait until the top of the cakes are completely dry. (Do not flip the ployes until they are completely cooked.) Once they look dry, flip them and just "kiss" the pan with the other side.
• Keep the cooked ployes warm in a warm oven while you fry the rest.

FRENCH 75

Steps:

• Using zester or paring knife, slice peel from lemon in long, thin spiral. Reserve lemon for another use and set peel aside.
• In cocktail shaker, combine gin, lemon juice, and simple syrup. Add ice and shake vigorously for 20 seconds. Strain into chilled Champagne flute and top with sparkling wine.
• Curl lemon peel around finger to create twist at least 6 inches long. Garnish drink with twist and serve immediately.