Friday , Oktoberfest started locally. It is the biggest Oktoberfest celebration outside Germany. If you are interested here is a celebration video from Canada’s King of Polka http://tinyurl.com/2337hju. For the next week all kinds of people will be drinking beer, partying, eating schnitzel, dancing the polka and wearing dirndles or lederhosen. Not something we have ever attended although I am assured by lots of people that it is great fun. On the Friday, yesterday, the barrel is tapped, I am not sure how long it is able to provide beer though, but that is the opening of the celebrations. On Monday it is Canada’s Thanksgiving Day and traditionally we eat turkey (actually a lot of people don’t do so). I will, in fact, be cooking one of the turkey breasts I brought from NC a couple of weeks ago. We will have it on Saturday as Monday is a bowling day for us and we can enjoy cold turkey on both Sunday and Monday. In fact I think I like cold turkey almost more than hot. Of course I will also be making my version of gravy plus bread sauce which to me is an essential for eating with turkey.
Thanksgiving in the States isn’t for another month when they will also be whooping it up with lots of goodies. In both countries Pumpkin pie is a big feature on the menu (don’t tell anyone, I don’t like pumpkin pie, sorry). We have some Borgonzola cheese of which we are very fond and will probably finish our meal with that or a dollop of ice cream – it has chocolate in it of course. In the UK when we lived there, Thanksgiving was never much of an occasion, it was celebrated in churches, with things like harvest festivals, but no-one celebrated with big family get-togethers with everyone stuffing themselves silly on lots of good food. We reserved that for Christmas only, so there is no background of tradition for Matt and I.
I love Pierogies although I have never tried making them. I know a couple of people who do. This recipe came from Bick’s and it sounds great. I might even give it a try. I think they looked delicious in the picture.
Bacon and Sauerkraut Pierogies
8 slices bacon, finely chopped 1/2 cup (125mL) onion, finely chopped 1 jar (1L) Bick’s® Wine Sauerkraut rinsed, drained, squeezed dry 1/2 cup (125mL) sour cream salt and pepper to taste 32 prepared round Wonton Wrappers (2.5”/10cm each) 1 egg, beaten and mixed with 1 tsp (5mL) water Butter for frying, optional
1. Bring a large pot of water to the boil. 2. Meanwhile, cook bacon and onions in skillet until crispy. 3. Drain off most of fat. Add chopped sauerkraut, sour cream, salt and pepper. 4. Mix well. Place 1 tbsp (15mL) filling in centre of each won ton wrapper. 5. Brush edges with beaten egg and fold over, pinching edges to seal. 6. Drop into boiling water 4-5 at a time and cook 1-2 minutes. 7. Fry in butter until crispy, if desired. 8. Serve with additional sour cream if desired. Enjoy!
Preparation: 5 minutes Cooking Time: 2 minutes Freezing: excellent, cooked or uncooked Time: Makes: 1 sandwich
Tips: These freeze well. Place uncooked pierogies on parchment lined baking sheet. Freeze until solid, then place in freezer bags.
Have a great holiday weekend