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Adventures of the Elders ENGin Food Ukraine

Potsdam Perogy Plenary

The WLBOTT Ladle & Lube cooks have consulted with The Great Chefs of Europe, as well as Elder KM (she knows her varenyky!)

We have collected a variety of stuffing suggestions.

This Conclave of Cooks, the Potsdam Perogy Plenary, has long been a favorite subject of Renaissance painters.

Results of the Chefs’ Conclave

Savory & Adventurous
  • Lamb with Mint & Apricot
    Inspired by Central Asian flavors—savory lamb balanced with a touch of dried apricot and fresh mint.
  • Curried Sweet Potato & Chickpea
    Ukrainian dumpling meets Indian samosa. Sweet, spicy, and hearty.
  • Smoked Salmon, Dill & Cream Cheese
    A nod to Eastern Europe and Elder UC#1’s Canadian roots.
  • Kale, Garlic & Blue Cheese
    Sharp, earthy, and funky—like a hipster borscht.
  • Smoked Salmon, Dill & Cream Cheese
    Like a deconstructed lox bagel.
  • Wild Mushroom & Truffle:
    A mix of shiitake, oyster, and cremini, sautéed with a hint of truffle oil.
  • Roasted Butternut Squash, Sage & Brown Butter:
    Earthy, sweet, and aromatic.
  • Caramelized Onion & Goat Cheese:
    Sweet onions with tangy, creamy goat cheese.
  • Spicy Chorizo & Manchego Cheese:
    A Spanish twist with a kick.
  • Asparagus, Ricotta & Lemon Zest:
    Fresh, bright, and spring-like.
  • Duck Confit & Cherry:
    Rich duck meat with a surprising tart-sweet element.
  • Braised Short Rib & Horseradish Cream:
    Hearty, tender meat with a zesty bite.
  • Kimchi & Pork Belly:
    Korean-inspired, savory, spicy, and umami-rich.
  • Curried Lentil & Spinach:
    Vegetarian, flavorful, and a little exotic.
  • Shrimp Scampi (finely chopped):
    Garlic, butter, lemon, and shrimp in a dumpling.
  • Roasted Red Pepper & Feta:
    Smoky, salty, and Mediterranean.
  • Prosciutto, Fig & Balsamic Glaze:
    Salty, sweet, and sophisticated.
  • Artichoke Heart, Sun-dried Tomato & Parmesan:
    A rich, savory Italian blend.
  • Black Bean & Corn Salsa (drained):
    Southwestern flair, best with a touch of chili powder.
  • Reuben-inspired:
    Corned beef, sauerkraut (drained well), Swiss cheese, and a hint of Thousand Island dressing.
  • Spinach, Artichoke & Cream Cheese Dip (thickened):
    beloved appetizer transformed.
  • Bacon-Wrapped Dates (finely chopped) & Blue Cheese:
    A sweet, salty, and pungent combination.
  • Harissa Spiced Lamb & Mint:
    North African flavors, robust and aromatic.
  • Pistachio & Mortadella:
    Delicate nutty flavor with savory cured meat.
Sweet & Playful
  • Blueberry, Lemon Zest & Basil
    A refreshing twist on the traditional fruit varenyky.
  • Coconut, Lime & Cardamom
    Almost tropical, with a perfume of spice.
  • Chocolate, Cherry & Chili Pepper
    Sweet with a WLBOTT kick—because even dessert should have attitude.
  • Roasted Apple & Cinnamon Crumble:
    Like a mini apple pie.
  • Sweet Potato & Marshmallow:
    A Thanksgiving classic in perogy form.
  • Ricotta & Orange Zest:
    Light, creamy, and citrusy.
  • Pear & Gorgonzola (subtle):
    A sophisticated sweet and savory blend.
  • Blueberry & Cream Cheese:
    Classic sweet fruit and dairy.
  • Cherry & Almond Paste:
    A delightful marzipan-like sweetness with tart cherries.
  • Fig & Mascarpone:
    Rich, creamy, and luxuriously sweet.
  • Chocolate & Raspberry:
    A decadent dessert perogy.
  • Pumpkin Spice & Cream Cheese:
    Seasonal and comforting.
  • Dulce de Leche & Toasted Coconut:
    Caramelized sweetness with tropical notes.
WLBOTT Signature Oddities
  • Twine & Dandelion Greens
    For the fiber-conscious Elder. Handle with care.
  • Chicken Pot Pie Filling
    A cluckin’ tribute to our loyal OSHA inspectors.
  • Pickled Herring & Beetroot
    Briny, bold, and guaranteed to divide the table.

Sally T. Intern has requested a pepperoni & mozzarella dumpling.

The Recipe

We’ve decided to go with Christine Pittman‘s recipe for Varenke. As a kid, she worked in her parents’ Ukrainian pierogi restaurants. She knows all the techniques for making great pierogies, and she also offers a lot of tips for alternate preparations.

We’ve slightly modified her recipe below, to remove references to the stuffing. She uses a mashed potato/cheese stuffing, but we’re going to try a variety of other fillings. Also, with our failing eyesight and inability to navigate the WWW, having the recipe on the WLBOTT web site will assist us during the prep. Christine has a delightful website called Cook the Story (https://cookthestory.com/).