The August 2010 Daring Cooks’ Challenge was hosted by LizG of Bits n’ Bites and Anula of Anula’s Kitchen. They chose to challenge Daring Cooks to make pierogi from scratch and an optional challenge to provide one filling that best represents their locale.
In my case, that means I should have pierogi with either kangaroo, vegemite, or boerewors (South African farmer's sausage). As you can see, I came up with butterscotch bananas. I decided "my locale" also loosely translates into "my kitchen", and what I have in my kitchen at the moment is overripe bananas. Sounds perfect with some butter, brown sugar and dark rum, doesn't it? Except, I didn't have any rum, so I used some butterscotch schnapps instead. (I realise it's unforgivable to have butterscotch schnapps in your house, but it's leftover from the time I tried to recreate the butter beer from Harry Potter. Which turned out delicious, thank you very much.)
I'm going to be completely honest with you, ladies and gentlemen. I am exhausted. The Fabulous Man has been away on business most of the week, and I'm worn out from looking after the Little Girl on my lonesome. To all you single mums out there: Respect, girlfriends. I don't know how you do it. It's a combination of the Little Girl refusing to miss out on anything, and being a bit out of sorts because she's missing Daddy. Just taking a shower is a challenge, since she realised that she can crawl in while I'm washing my hair and can't see or hear her. She's done it once (soaked through clothes put on only minutes before), and now she tries to do it every time. I dare you to try and wash your hair with one hand while keeping the shower door closed with the other, as the Little Girl bangs on it with all her might.
Falling asleep has always been a battle, but that's now combined with waking up way too often during the night for a one year old. Anyway, all this to explain that I'm tired, I'm not going to write fabulous posts tonights. Luckily this challenge was a fairly easy one, otherwise I would've missed out.
So without further ado, I bring you Butterscotch Banana Pierogi.
Butterscotch Banana Pierogi
½ cup (125 ml) milk (can be whole milk, 2% or skim milk)
½ cup (125 ml) whipping cream
3 large egg whites
1 tsp (5 ml) salt
3 cups (450 gm) all-purpose flour
1. Mix flour and salt, add other ingredients, and knead dough until you have a smooth dough.
2. On a floured surface roll out fairly thin (1/8” or about 3 millimeters), cut into 2” (5 cm) squares, and fill with 1 tsp (5ml) banana filling (see below).
2 bananas, chopped
2 tablespoons butter
2 tablespoons dark brown sugar
1 tablespoon butterscotch schnapps or rum (optional)
In a heavy saucepan, melt the butter and brown sugar until frothy.
Add the bananas, and fry until soft and fragrant.
Add the schnapps.
Keep separate until needed.
Fry the cooked pierogi in the leftover caramel until nice and golden, and serve with some cream and some schnapps on the side if you're letting your hair down.