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Pierogi Party: Set Up A Pierogi Bar For National Pierogi Day

October 8th is National Pierogi Day. Pierogi, dumplings of Central and Eastern European origin, are traditionally stuffed with cheese, fruit, ground meat, mashed potato or sauerkraut. They can be served baked, boiled grilled, fried/sautéed and steamed. They’re typically cooked in butter with sautéed onions. You can make them or buy them. Personally, we eat a lot of Mrs. T’s pierogies.

We’ve previously offered 50 different ways to serve pierogi. There are toppings, dips, and more elaborate preparations like bacon-wrapped pierogi appetizers, pierogi casseroles, pierogi crostini and much more.

Pierogi is the plural word in Polish; the singular form is pieróg, pronounced pye-ROOG. In the U.S., you’ll find the plural Americanized to pierogies. The largest national brand, Mrs. T’s, spells her product “pierogies.”

Pierogi, along with Polish sausages, is the most recognizable Polish food abroad.
So today, here’s an idea for entertaining or family fun: a pierogi bar.

It becomes a full lunch or dinner with the addition of Polish kielbasa sausage.

Serve them cooked or fried (we’ve boiled them in soup, like gnocchi and wontons).

  • Savory varieties are stuffed with different cheeses, meats and vegetables.
  • Sweet varieties are stuffed with fruit or chocolate.
  • Toppings include sour cream topping and butter. For dessert pierogi, we like mascarpone.
  • Add-ons we like include chopped fresh herbs (dill, parsley) and chopped scallions; and sometimes, chopped bacon.
  • Panko breadcrumbs were nice, too.

    Start with sourcing the pierogi.

  • Mrs. T’s Pierogi, sold frozen, are an easy go-to. They’re made in full size and minis. The limitation is that they’re all cheese-based: with different cheeses, some combined with bacon, broccoli, or onion.
  • Polish grocer: If there’s a Polish community in your town, you may be able to purchase pierogi from a local grocer.
  • Grocery delivery services like Fresh Direct sell fresh pierogis.
  • Online specialists like Millie’s Pierogi, have interesting flavors. Millie’s include blueberry and prune.
  • Homemade. If you want to make your own, consider options beyond the classic fillings. How about Reuben pierogi, or spinach pesto pierogi? Or seasonal filling like butternut squash?

    Offer a few sides to round out the meal. We’ve served:

  • Bacon, thick-cut
  • Borscht
  • Brussels Sprouts, alone or in a medley with carrots and parsnip
  • Caramelized onions
  • Cherry tomato salad
  • Cucumber salad
  • Kielbasa
  • Green salad
  • Sautéed cabbage and bacon
  • Sautéed onions
    And for dessert pierogi:

  • Dessert sauces (chocolate, raspberry)
  • Dried cherries, raisins
  • Fresh berries
  • Ice cream
  • Sautéed apples
  • Whipped cream

    We especially like pierogi with beer. Other options:

  • Vodka, especially the Polish brand Żubrówka vodka, made with Polish bison grass. It’s great straight, in a Martini or a Bloody Mary.
  • Red wine: Cabernet Sauvignon, Malbec.
  • White wine: Chardonnay, Riesling.
    Ready to party?

    Put together your guest list!


    [1] Fried meat pierogi ready to be dipped or topped (photo © Karolina Kolodziejczak | Unsplash).

    [2] Sautéed in butter, topped with minced parsley and served with sour cream (photos #2, #3 and #4 © Mrs. T’s Pierogi).

    [3] Serve them on skewers with dips.

    [4] This is a pierogi casserole, a shepherd’s pie.

    [5] Pierogi for dessert: blueberry pierogi with ice cream and fresh blueberries (photo © Millie’s Pierogi).



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    Cooking & Grilling Sauces From Elda’s Kitchen For Home Or Gift

    [1] Elda’s cooking and grilling sauces can be used on just about everything (all photos © Elda’s Kitchen).

    [2] The “Best Sellers” box.

    [3] Honey Ginger Soy sauce goes with everything from egg rolls to sweet potato fries.

    [4] The Wok & Roll Box. There are six gift boxes, and individual flavor trios are also available.


    Elda’s Kitchen produces sauces that are very gift-worthy, as well as a treat at your own table. The line of cooking and grilling sauces hits the categories of vegan-friendly, verified Non-GMO, gluten-free, no MSG or preservatives, and no high fructose corn syrup. And they are delicious and worth your attention.

  • Calzones
  • Chili
  • Casseroles
  • Dips and dipping sauce
  • Egg rolls & sushi
  • Mac and cheese
  • Hot dogs and burgers
  • Meats: beef, lamb, pork/ham
  • Poultry: chicken, duck, turkey
  • Rice and other grains
  • Salads
  • Sandwiches and wraps
  • Seafood (including sushi and sashimi)
  • Veggies
  • Tacos
  • Wings…
    There’s even a Peach Habanero sauce that works on pancakes.

    We even mixed it into plain yogurt: yum!

    Essentially, whatever savory food you make, there’s an Elda’s sauce to mix into it, top it, or mix it into.

    People who love condiments should definitely sample the line.

    People who need food gifts have six boxed set options (below)that are sure to please.

    For stocking stuffers and party favors, individual bottles are sold in three-packs.

  • Best Selling: Jamaican Jerk, Theo’s Steakhouse, Black Pepper
  • East Meets West: Ginger Teriyaki, Korean Sesame, Black Pepper, Theo’s Steakhouse, Hot Wing, Kentucky Bourbon
  • Grill It Or Skillet: Ginger Teriyaki, Honey Ginger & Soy, Black Pepper
  • It’s A Wing Thing: Hot Wing, Spyki Sauce (Spicy Candied Teriyaki), Jala-Hot Jalapeño
  • Savory Six: Garlic & Herb, Ginger Teriyaki, Jamaican Jerk, Honey Ginger & Soy, Theo’s Steakhouse, Black Pepper
  • Wok & Roll: Korean Sesame, Spyki Sauce (Spicy Candied Teriyaki), Black Pepper
    Head to Elda’s Kitchen and get yours!

    Mankind doubtlessly taught themselves to mix up sauces before our first recorded evidence. The oldest recorded sauce in European cuisine is garum, the fish sauce used by the Ancient Romans. It was ubiquitous, used, as some have described, like modern Americans use ketchup.

    Doubanjiang, the Chinese fermented soybean sauce, is mentioned in Rites of Zhou in the 3rd century B.C.E. [source].

    We know that by 200 C.E., Romans were using a variety of sauces beyond garum. Sauces not only added flavor; they covered up the flavor of less-fresh foods.

    Apicius, author of the first-known cookbook in the first century B.C.E., wrote at the end of one of his recipes for a particularly flavorsome sauce: “No one at table will know what he is eating” [source]. Roman sauces were usually thickened with wheat flour or crumbled pastry. Honey was used to make a sweet-sour sauce.

    Each world cuisine evolved to make sauces to complement their foods. They added flavor, moisture, and visual appeal to dishes both savory and sweet.

    The classic French mother sauces* were created in the 17th century by La Varenne, and codified in the 18th and 19th centuries by Carême and Escoffier.

    Sauce is a French word, taken from the Latin salsa, meaning salted.

  • It may be prepared and served cold, like mayonnaise.
  • It may be prepared cold but served lukewarm, like pesto.
  • It may be cooked and served warm like béchamel, or cooked and served cold like apple sauce.
  • It may be made by deglazing a pan (and called a pan sauce).
  • It may be freshly prepared by the cook.
  • It may be sold premade and packaged, like Worcestershire sauce, soy sauce, ketchup and salad dressing.
    There is a world of sauces to discover: beyond American, beyond European. Africa, Asia, Latin America and the Middle East all have wonderful sauces that you can use with your American fare to make “fusion” dishes.

    Seek them out, and enjoy them.

    *The mother sauces are tomato, hollandaise, béchamel, velouté, and espagnole. They are further used as a base to create the secondary sauces: mornay, sauce suprême, creole, béarnaise and demi-glace. Here’s more about them here, here and here.

    †The cookbook, De Re Coquinaria, authored by “Apicius,” is thought to have been compiled in the late 4th or early 5th century C.E. and given that title (“On the Subject of Cooking”). The name Apicius had long been associated with an excessively refined love of food, exemplified by Marcus Gavius Apicius, a Roman gourmet who lived sometime in the 1st century C.E. The author of the book is one Caelius Apicius; however, no person by this name otherwise exists in the historical record. The book was no doubt compiled by a person or persons who wished to remain anonymous [source].


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    Apple Pie Chocolate Bars & Chocolate Bark: Delicious Gifts!

    We’ve begun to sample treats as potential holiday gifts, and received some that shouldn’t wait for the holidays. Two of these are featured here today, both in the ever-popular chocolate category. Both need not wait for the holidays. Their apple pie themes are a perfect fit right now! Both are imited editions for the season.

    We started with the Apple Pie Bark from Sugar Plum Chocolates (photo #1). The confectioner has married milk chocolate with organically-sourced apple pieces and finely crushed graham crackers. It’s yummy!

    The apple pieces are dried for a nice bit of chewiness amind the supple, melt-in-your-mouth chocolate.

    It’s not unlike eating a chocolate-covered apple pie – a perfect combination.

    The Apple Pie Bark is packaged in a 1-pound, seasonal gift box that looks (to us) like a cute little barn.

    It’s available exclusively on GoldBelly for $55.
    The Bark As A Chocolate Bar

    Sugar Plum also makes an apple pie chocolate bar: milk chocolate with dried apple chunks, a hint of cinnamon and a dash of sea salt (photo #2).

    It’s available on the Sugar Plum Chocolates website.

    A two-pack is $9.99.

    For something in gourmet white chocolate (photo #3), head to Compartés.

    It’s packed full of ingredients that emulate homemade apple pie: chunks of apples, cinnamon baked apples, caramelized cinnamon streusel pieces, and swirls of cinnamon inside.

    It’s an apple pie in chocolate bar form!

    If you give out gourmet treats for Halloween, pick up some–including some for yourself.

    Each bar is $11.99.
    Enjoy the season with delicious treats like these.


    [1] Apple pie chocolate bark with chunks of apples and crust. Get it at Goldbelly (photo © Goldbelly).

    [2] The bark in chocolate bar form. Get it from Sugar Plum Chocolates (photo © Sugar Plum).

    [2] An apple pie in a bar. Get it here (photo © Compartés Chocolatier).



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    Ciroc Pomegranate Vodka Cocktail Recipes For National Vodka Day

    [1] The “Jewel” cocktail in a coupe glass (all photos © CÎROC),

    [2] The “Passion” cocktail in a highball glass.

    [3] A great holiday gift!


    National Vodka Day, October 4th, is a food holiday that many of us gladly celebrate. We spent the day trying new vodka cocktails, and tried a new vodka as well: CÎROC Pomegranate, the brand’s latest limited-time offering. That means that if you want it, get it while it’s still on the shelves. While pomegranate is a year-round flavor, it’s popular during the holidays. The beautiful burgundy-colored bottle with gold lettering, showcasing a jewel tone of the season, makes it an impressive gift.

    It will also look great on your bar or table. And the pomegranate vodka: delicious.

    Sip it straight and you’ll find notes of juicy red berries with hints of strawberry, along with sweet and fruity pomegranate flavors.

    The vodka also adds a special lift to cocktails. Two recipes follow, but first…

    Another bonus: CÎROC is made from grapes, not grain, making it gluten-free.

    There are two cocktail recipes below to get you started.

    By the way, the circumflex over the second letter means that the name is pronounced “she-ROCK.”


  • The circumflex, a.k.a. the “little hat,” is the only French accent mark that is found on each of the five vowels. Historically, it often indicates a spelling change from Latin.
  • The brand name CÎROC is a combination of two French words: cime, meaning peak, and roche, meaning rock. The name reflects the hills of the Gaillac region of southern France, the highest wine growing region in France, where the vodka is made.
  • It’s an excellent grape-growing region.
    Ready for a sip?


  • 1 ounce CÎROC Pomegranate
  • .5 ounce grenadine
  • Sparkling wine
  • Ice
  • Garnish: lemon twist
  • Glass: coup

    1. COMBINE the vodka and grenadine in a mixing glass. Add ice and gently stir.

    2. STRAIN into a glass (without ice). Top off with sparkling wine and garnish.



  • 1.5 ounces CÎROC Pomegranate
  • 4-5 ounces cranberry juice
  • Garnish: lime
  • Ice
  • Glass: highball

    1. COMBINE all ingredients in a highball filled with ice. Gently stir and garnish.


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    50 Pizza Recipes For National Pizza Month

    October is National Pizza Day, and it’s just one of 11 pizza holidays celebrated in the U.S. Here’s the entire list.

    Detroit pizza? Grandma slice? Scottish pizza crunch?? How many types of pizza have you had? Check ‘em out!

    How about the history of pizza?

    Take a look at pizza trends: America’s favorite toppings and creative toppings. Steak tartare pizza, anyone?

    And now…

  • Andouille Sausage Pizza
  • Arugula Pizza
  • Asparagus Pizza With Feta & Red Bell Pepper
  • Barbecue Chicken Pizza & Buffalo Chicken Pizza
  • Beef & Broccoli Pizza
  • Beer Crust Pizza
  • Black & White Pizza
  • Blue Cheese Pizza Recipes
  • Butternut Squash & Pancetta Pizza
  • Caesar Salad Pizza
  • Calypso Pizza With 3 Meats & Pineapple
  • Crustless Pizza
  • Detroit-Style Pizza
  • Different Cheeses For Pizza
  • Eggs In Purgatory Pizza
  • Gluten-Free Pizza Crust Recipe
  • Grandma-Style Pizza
  • Greek Olive Pizza Recipe & Mediterranean Pizza Recipe
  • Grilled Chicken Caesar Pizza
  • Grilled Steak Pizza
  • Green Goddess Pizza
  • Grilled Pizza Recipes
  • Grilled Baja Shrimp Pizza
  • Grilled Zesty Veggie Pizza
  • Hatch Chile Pepper Pizza
  • Homemade Pizza Dough
  • Leftover Lamb Pizza
  • Mario Batali’s Pizza Concepts
  • Mashed Potato Pizza
  • Middle Eastern Pizza With Ground Lamb
  • Pancetta & Potato Pizza
  • Pisagne: A Mashup Of Pizza + Lasagne
  • Pizza Recipes With Walnuts
  • Pizza Topped With Your Favorite Green Veggies
  • Rainbow Veggie Pizza
  • Ratatouille Pizza Recipe
  • Reuben Pizza
  • Shrimp, Corn & Zucchini Flatbread
  • Shrimp & Spinach Grilled Pizza
  • Sweet Potato Pizza
  • Unusual Pizza Toppings
  • Valentine’s Day Pizza Recipes
  • White Cheddar, Bacon & Walnut Pizza
  • Zucchini Pan Pizza

  • Christmas Tree Pizza
  • Easter Egg Fruit Pizza Dessert
  • Halloween Mini Pizzas
  • Halloween Pizzas 2: Design Your Own
  • Heart-Shaped Mini Pizzas
  • July 4th Bacon Flag Pizza
  • Pumpkin Pizza With Apples, Bacon & Sage
  • Thanksgiving Leftovers Pizza

  • Football Calzone
  • Pimento Cheese Pizza Rolls
  • Pizza Grilled Cheese Sandwich

  • Peanut Butter & Jelly Pizza
  • Piña Colada Pizza
    While some of us may think that every day is a pizza holiday, you’ve got the whole month of October to celebrate.

    Not to mention all of these pizza holidays.

    So go forth, try something different (check out the photos), and experience pizza in a new way.

    If your local pizzeria has the same old, same old toppings, consider picking up some pizza dough and alternative toppings and create something new and delicious.


    [1] Cherry tomatoes, arugula and a great homemade crust (photo © Jar Goods).

    [2] Detroit-style pizza: rectangular, topped with tomato sauce and Wisconsin brick cheese atop a thick, chewy crust (photo © DeLallo).

    [3] A taste of the Mediterranean: anchovies and picholine olives (photo © Gordon Ramsay Restaurants).

    [4] Instead of bacon and eggs, how about pancetta and eggs…on pizza! (photo © DeLallo).

    [5] Eat your veggies…on your pizza! Here, Brussels sprouts and broccolini (photo © DeLallo).



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