[1] Fully Loaded perogies with fully loaded toppings: sour cream, bacon, chives (all photos © Holy Perogy!).

[2] Fried pierogies on the snack tabled, along with dips and other snacks. It’s to serve them with sour cream, but you can substitute guacamole, Greek yogurt, salsa, or another dip.

[3] Mexican-Ukranian fusion: Kickin’ Jalapeño perogies garnished with more jalapeño and shredded cheese.

[4] Perogies wrapped in bacon.

[5] You can serve perogi as a side with any main course (here, a roast chicken).

[6] The fun starts with the packaging.

[7] Finally, sweet potato perogi.

[8] Garnish your perogi with anything you like. Here, perogi are topped with bulgur wheat, spinach, chives, pine nuts, and melted butter .

October 8th is National Pierogi Day, and our Top Pick Of The Week is Holy Perogy!, a line of premium frozen perogies. Why perogy, and not pierogi, you may ask?

It’s the difference between Polish and Ukrainian spellings.

The family behind Holy Perogy! immigrated to Canada from Ukraine in 1991 and decided to use the “perogy” for singular and “perogies” for plural.

Even though this spelling is less used in the U.S., they felt that it better reflected a proper English translation from the Ukrainian word pyrohy. (In Polish, the words are pieróg [singular] and pierógi [plural]. Pierogies with the added “es” on the end is an Americanization.)

Americans are used to the pierogi spelling because Polish immigrants originally introduced them to the U.S. with that spelling.

Canadians are accustomed to the spelling perogy because the dumplings were introduced there mainly by Ukrainian immigrants.

There’s more about this in the History Of Pierogies, below.

But spell it however you wish: Just treat yourself to the delicious perogy/pieróg experience it is!
 
 
HOLY PEROGI! DUMPLINGS & BITES

What sets Holy Perogy! apart is both the way the pierogies are made and the premium ingredients that are used.

Some pierogi brands are pre-cooked, which makes them doughy and rubbery when you heat them. Fillings are made with processed potato flakes and cheese powder rather than whole potatoes and cheese.

At Holy Perogy! the old family recipe specifies thin dough, packed with freshly-cooked mashed potatoes and other whole food ingredients.

The perogies are frozen uncooked in a resealable standup pouch (photos #2, #6, and #7) that maintains freshness in the freezer.

The two step process for preparing them at home takes minutes and results in authentic flavor and texture every time. You can taste the difference.

Each of the Holy Perogy! flavors is sure to be a crowd pleaser, including:

 
For those who want to serve perogies in smaller bites (see the comparison in photo #1), there are:

 
Whether standard size or bites, these perogies are comfort food for any occasion.

Serve them as an appetizer, main course, or snack. They’re great with a beer or a glass of wine.

Holy Perogy! can be found in the freezer aisle of a food market near you.

For more information, visit HolyPerogi.info.
 
 
PIEROGI / PEROGY HISTORY

For this history, we’re going to use the Polish spelling that’s more common in the U.S.

The history of pierogi can be traced all around China and Europe.

Food historians usually accept the fact that Marco Polo encountered stuffed dumplings while in China (think of Chinese potstickers), and brought the concept back to Italy when he returned from his 17-year voyage in 1295.

The concept he shared became ravioli, tortellini, and other stuffed pasta. (The history of pasta.)

A prototype of pierogi could have easily have come from China over another route, too.

One theory is that the Tatars brought the recipe from Russia to the rest of Eastern Europe.

There doesn’t have to be a single solution. But food historians do conclude that pierogies are descendants of the Asian dumplings.

The half-moon pierogi are made from unleavened dough that is stuffed with different fillings:

 
Although identified as Polish cuisine in the U.S., claims of pierogi origins have also been made by Lithuanians, Romanians, Russians, Slovaks, and Ukrainians.

With the borders of the region shifting regularly over the centuries, it is possible that there may be multiple claims of “ownership” [source].

While it is believed that pierogi have been made in Poland since the 13th century, the word “pierogi” first appeared in Polish cookbooks and literature in the late 17th century. Pierogi is Poland’s national dish [source].

The first written pierogi recipe comes from the Compendium Ferculorum, a book published in 1682 by the renowned cook Stanisław Czerniecki. These pierogi were not filled with potatoes (which were not common in 17th-century Poland), but with chopped kidneys, veal fat, greens, and nutmeg [source].

The Polish word pierogi, which is the plural form of pieróg, is a generic term for filled dumplings. It derives from Old East Slavic pirŭ, and before that from Proto-Slavic *pirъ, meaning a feast.

In most of the Slavic languages, the word means “pie” [source].
 
 
Pierogi Legends

Pierogi has its own patron saint: Hyacinth of Poland, a Polish Dominican priest and missionary.

Some believe that he brought pierogi to Poland from Kievan Rus’, a state that existed in Eastern and Northern Europe from the late 9th to the mid-13th century [source]. (It is now part of Ukraine.)

Now for the legends:

In 1238, when Saint Hyacinth visited Kościelec, in the Gąsienicowa Valley of Poland, a storm came and destroyed all the crops.

Hyacinth told everyone to pray and the next day the crops had risen back up.

As a sign of gratitude for Hyacinth, people have been making pierogi from the crops ever since.

Another legend involving Hyacinth dates to 1241. When the invasion of the Tatars led to famine, Saint Hyacinth fed the people with pierogi. (Who made the pierogi is not specified.)
 
 
Pierogi Come To America

Pierogies came to America with immigrants and were served at home and in neighborhood restaurants.

The first documented sale of pierogi in the U.S. was in May 1928.

In the post-World War II era, pierogi became a staple of fundraisers by ethnic churches.

By the 1960s pierogi became a common frozen supermarket item in many parts of the U.S. and Canada [source].

And today: fusion pierogi with jalapeño, fully loaded pierogi with baked potato toppings, and so much more. A feast indeed!

One of the rewards of walking up and down long aisles at food trade shows is that you sometimes come across something totally unexpected. That was the case with Paktli Snacks, made from puffed ancient grains that are gluten-free (photos #1 through #4). Our review is below, but first, some background.

The Aztec culture revered amaranth, a grain that thrives in hot temperatures and is largely resistant to drought. It was thus both tasty and reliable; crops were less likely to fail. It was a staple food along with beans, corn, and squash [source].

The Aztec name for amaranth was paktli, which means joy in the Nahuatl language. In prehispanic times, in addition to being a diet staple, amaranth was also used as currency and for ceremonial purposes.
 
 
THE AZTECS & AMARANTH

In the Aztec diet, amaranth, a native Mexican cereal grain, was second only to corn (another native cereal grain) in importance.

Every part of the plant is edible, but the Aztecs most valued the tiny seeds, which are even smaller than quinoa seeds. Like quinoa, amaranth is packed with essential amino acids. It also has twice the iron content of wheat.

As with corn, amaranth grains were toasted and eaten whole, boiled into porridge, or ground into flour to make tortillas and tamales.

During the holy month of Panquetzaliztli (analogous to December), toasted amaranth grains were mixed with honey into a dough called tzoalli, which in turn was shaped into idols of Huitzilopochtli, the sun and war god, and other deities.

The idols were paraded through the streets and displayed in the temple before being “sacrificed”; priests broke the candy statues into tiny pieces and distributed them among the crowd.
 
 
FROM IDOLS TO ALEGRÍAS

In Spanish, alegría is the word for joy—i.e., the Spanish word for paktli.

In Mexico, puffed amaranth is mixed with honey or sugar and served like a Rice Krispie treat. It’s a specialty of the town of Santiago Tulyehualco in the Xochimilco borough of Mexico City. It’s been known as alegría since the 16th century [source].

In September 2016, the treats from Santiago Tulyehualco were officially declared Patrimonio Cultural Intangible de la Ciudad de México (an intangible part of the cultural heritage of Mexico City).

Alegrías have become the most popular way of consuming amaranth. The amaranth grains are puffed in a hot pan without oil, then mixed with honey or sugar syrup. Pepitas (pumpkin seeds), nuts, and dried fruits are popular additions.

Rectangular bars and rounds are typical shapes (photo #5).
 
 
PAKTLI PUFFED ANCIENT GRAIN SNACKS

Paktli Foods’ puffed grain snacks are inspired by Mexican alegrías. In addition to amaranth, millet and quinoa are added to the snacks.

The grains are mixed with high-quality organic ingredients including chocolate, dried fruits, and nuts. The result is an all-natural, tasty, gluten-free, and may we add fun, snack.

The use of sugar is sparing; i.e., the snacks are not particularly sweet (just sweet enough), with 8g added sugars. They have 4g of protein. They are a delicious, healthier accompaniment to coffee, tea, and cola, instead of that cookie or candy bar.

Disks of 2-1/2 inches in diameter are made in:

 
In addition to the disks, there are bags of smaller, bite-size snacks.

Are you ready to take a bite of the modern version of an ancient snack?

Head to PaktliFoods.com.
 
 
> Check out the different types of grains.

[1] Milk chocolate puffed grain snack (photos #1, #2, #3, and #4 © Paktli Foods).

[2] Dark chocolate snack with dried cranberries and cashews.

[3] The puffed grain snacks are individually wrapped.

[4] The 55% cacao snack with dried blueberries and cacao nibs (in our book, 55% cacao is “dark milk chocolate”).

[5] Mexican alegrias (photo Alejandro Linares Garcia | Wikipedia).

[1] Tea excitement: 24 different varieties (both photos © Adagio Teas).

[2] Inside the book-style gift box are windows holding the different teas, one for each day from December 1st through December 24th.

We typically don’t begin to write about holiday gifts until November 1st, just after Halloween. But this tea advent calendar from Adagio can sell out. So if you know a tea lover who’d like one, you may want to order one now.

The advent calendars are available with tea bags or loose tea. They are given before December 1st so the recipient can count down the days to Christmas with a treat each day.

The teas selected for the 2022 calendar are a combination of popular favorites as well as limited-edition holiday blends.

 
Each calendar contains 24 individual servings, with enough tea to make an eight-ounce pot each day.

The teas contain no added sugar and are gluten-free, dairy-free, nut-free, and vegan-friendly.

At $34, Adagio Teas’ Advent Calendar is an affordable and festive way to mark the Days of Advent with a delicious daily cup.

Get your advent calendar(s) at Adagio.com.
 
 
> The history of the Advent calendar.

> The history of tea.

> The history of tea bags.

> The different types of tea: a tea glossary.

Ready for some food fun? How about purple potato pizza? We have two recipes, one a grandma pizza with bacon and pesto, the second a Sicilian-style pizza with prosciutto.

September is National Potato Month, August 19th is National Potato Day, and February 22nd is National Cook A Sweet Potato Day.

There are 11 pizza holidays! Here’s the full list.

> The history of pizza.

> Forty different types of pizza.
 
 
RECIPE #1: PURPLE POTATO GRANDMA PIZZA

If you don’t have garlic oil, it’s easy to make. Since the potatoes need to soak for two hours, use the time to infuse regular olive oil; the instructions are below.
 
Ingredients

 
Preparation

1. SOAK the potatoes in a bowl of cold water for 2 hours.

2. PREHEAT the oven to 500°-550°F. Lightly coat the pan with olive oil. Push the dough out to the corners of the pan. Carefully dimple the dough using your fingertips.

3. ALLOW the dough to rise for approximately one hour. Dimple the dough again, degassing it, and place the pan into your oven. Par bake the crust until it’s slightly golden brown, approximately 5-7 minutes.

4. REMOVE the crust from the oven and carefully spread 2 tablespoons of extra virgin olive oil on the bottom of the crust. Top the pizza with sliced mozzarella leaving a 1/4 inch border.

5. PLACE the sliced potatoes evenly atop the pizza then add the bacon.

6. RETURN the pan to the oven. Cook until golden brown; the total bake time ranges between 10-18 minutes.

7. REMOVE the pizza from the oven and cut it into nine squares. Add the pesto, feta cheese, rosemary, romano cheese, and garlic oil drizzle. Serve and enjoy!

To Make Garlic-Infused Olive Oil

Add 1 cup of everyday olive oil to a saucepan, along with two peeled garlic cloves. Simmer for 15 minutes.

If you like roasted garlic flavor, cook another 5 minutes or until the garlic is gold3en brown.

Keep the infused oil for up to 2 weeks in the fridge, no longer per food safety guidelines.
 
 
RECIPE #2: SICILIAN PURPLE POTATO PIZZA

A Sicilian pizza is a deep dish pie. This recipe, from Colavita, uses a focaccia recipe for the dough.

But even though it’s a thick crust, says Colavita, the dough is light and airy—and delicious.

Colavita also notes: “A digital scale is imperative for bread and pizza making. It’s a small investment, and we highly recommend it.”
 
Ingredients For The Dough

 
Ingredients For The Pizza

 
Preparation

1. MAKE the dough. Pour the water into a medium bowl. Add the active dry yeast (and poolish—see the note below or starter, if using) to the water and stir vigorously. Allow it to rest for 5 minutes. The mixture will become foamy.

2. ADD the flour, semolina, sugar, and salt to the bowl of a stand mixer. Mix to blend all the ingredients. Pour in the yeast mixture and the 3 tablespoons of olive oil.

3. MIX on low speed for 8-10 minutes, scraping down the sides of the bowl if necessary.

4. OIL a large bowl with a little olive oil. Place the dough into the bowl, cover with plastic wrap and allow to rise at room temperature for 1.5-2 hours.

5. BRUSH the pan with olive oil. After 2 hours, punch the dough down (this is called degassing) and place the dough in the prepared pan, stretching it gently with your fingertips to take the shape of the pan. Drizzle 1 tablespoon of olive oil over the top of the dough, smoothing it over the surface with your hands. Cover with plastic wrap and allow it to rest for 30 minutes.
Assemble and bake the pizza

6. PREHEAT the oven to 450°F. Remove the plastic wrap from the dough. Scatter the potatoes over the top of the dough. It’s best if you place them in a single layer so they cook completely.

7. PLACE the prosciutto on top of the potatoes, distributing the pieces evenly. Drizzle another tablespoon of olive oil over the top and sprinkle with the rosemary, sea salt, and freshly ground black pepper.

8. PLACE the pizza in the oven and bake for 20 minutes, rotating the pan halfway through the baking process. Remove from the oven, slice, and serve.
 
Making A Poolish

Poolish, also called biga, is a pre-ferment that makes baked goods soft, fragrant and aromatic.

[1] Recipe #1: A purple potato pizza, grandma-style (photo © Potato Goodness).

[2] Purple potatoes, originally from Peru, are now grown in the U.S. There are different varieties, some more purple than others (photo © Mona Makela | iStock Photo).

[3] Bacon is always a welcome ingredient (photo © iGourmet).

[4] Basil pesto provides a flavorful garnish for purple potato pizzas (photo © Looby | iStock Photo).

[5] Recipe #2: Sicilian-style purple potato pizza on a focaccia crust (photo © Colavita Recipes).

[6] Instead of bacon (in recipe #1), recipe #2 uses prosciutto.

[7] Fresh herbs are a delicious layer of flavor. Like the basil on a Margherita pizza, add them when the pizza comes out of the oven (photo © Burpee).

To make a poolish: In a medium glass or plastic container, combine 50g warm (80°F) water, 50g flour, and 1/8 teaspoon active dry yeast. Stir until the mixture resembles a batter. Cover loosely and allow to rest for 12 hours. After 12 hours, the mixture should be bubbly and ready to use.

Food Trivia: “Poolish” comes from the old English “polish.” It’s a type of leavening process that originated in Poland, where it initially was used in pastry production; its first mention dates to 1840. As its use spread throughout Europe it became common in bread and became prevalent in French making. Today it is used worldwide. Here’s more about it and other pre-fermentation techniques.
 
 

[1] A NEFT martini with just a splash of vermouth (all photos © NEFT Vodka).

[2] For Valentine’s Day, Christmas, or other festive event, a bird’s eye chile brightens the glass of NEFT, neat. Because the chile isn’t cut, its flavor and heat don’t infuse into the vodka.

[3] NEFT is made from an ancient strain of non-GMO rye.

[4] The pure water comes from the Rhaetian Alps in Austria.

What are we sipping on October 4th, National Vodka Day? NEFT Vodka!

NEFT is an elegant, ultra-premium vodka that we first wrote about in May.

NEFT vodka is crafted to stand on its own, to be appreciated solely for its taste, with no need for mixers. Just because it is un-aged and colorless doesn’t mean NEFT can’t be sipped straight!

If you’re looking for a “sipping vodka,” treat yourself to a bottle (or a barrel, if you will—photos #1 and #2—the story of the barrel is here).

Room temperature is the ideal way to sip ​NEFT neat, to maximize your enjoyment of its aromatic and flavor complexities.

It can be sipped on the rocks as well, but see the next section before you add ice.

NEFT is made from only Alpine spring water and ancient non-GMO rye grains.