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Sweet Potato Pierogis with Brown Ale Butter Sauce

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Chef Mitch Prensky transforms sweet potato and spice into pierogis with a douse of brown ale.

Makes: Serves 3

Ingredients:
  • Pierogi Dough:
  • 2½ pounds all-purpose flour
  • ¼ pound cream cheese
  • 2 cups warm water
  • 1 egg
  • ¾ ounce salt
  • Potato filling:
  • 5 pounds sweet potatoes, baked and peeled
  • 1 onion, minced and sautéed
  • 3 cloves garlic, minced and sautéed
  • 2 tablespoons fresh ginger, minced and sautéed
  • ½ pound mascarpone cheese
  • ½ teaspoon each ground cinnamon, allspice,
  • nutmeg and smoked paprika
  • 1 tablespoon brown sugar
  • 1 teaspoon honey
  • salt and pepper, to taste
  • Harvest Ale Brown Butter Sauce:
  • 2 tablespoons sweet butter
  • 1 shallot, sliced thin
  • ¼ cup Left Hand Deep Cover Brown Ale
  • ¼ teaspoon each cinnamon, allspice, nutmeg
  • and smoked paprika
  • sage leaves, minced
  • toasted pecans, chopped
  • salt and pepper, to taste

Instructions:

Sweet Potato Pierogis

• To make the dough, mix the flour, cream cheese, egg, salt, and water in a bowl. Turn onto a lightly floured surface and knead until the dough is soft and even. In a separate bowl, mash the cooked potatoes and add the sautéed onions, garlic and ginger, mascarpone, spices, sugar, honey, salt, and pepper. Mix until the texture is firm.
• Roll the dough approximately 1⁄8-inch thick. Cut into circles approximately 31⁄2-inches in diameter. Add a spoonful of potato filling to the center of each dough circle. Fold the dough in half to form a half-moon shape and pinch together, sealing the edge tightly.
• Heat a large pot of water to a boil. Add the pierogis and boil them rapidly, about 4 to 5 minutes. Drain and cool.
 

Harvest Ale Brown Butter Sauce:

• Melt the butter in a sauté pan. Add the chopped pecans, spices, shallots, sage, and beer; cook until shallots are translucent.
• Add the pierogis to the sauce and sauté until slightly crisp.
 


 

Choose a American Brown Ale for this recipe

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