Summer is coming to a close, but don’t worry, we’ve got your back. Squeeze a little more sunshine out of the last grilling days of the season with this super easy dessert!
To make 2 peaches (4 halves) you will need:
1/2 cup Mojito Mint from Terra Farms
1/2 cup Roasted Almonds from Going Nuts
1/4 cup Alpine Wildflower Honey from Beeland
Peaches, just ripe from Cherry Pit
- Wash the fuzz off of peaches.
- Cut peaches in half and take out the pits. Lightly coat the peaches in olive oil and place on a hot grill.
- Crush or blitz your mint, almonds and honey together (to loosen things up, add a drizzle of oil as the blender makes dessert pesto magic).
- Remove peaches from the grill after roughly 4 minutes or until grill marks have appeared. If you want softer peaches, grill them for a longer amount of time.
- Scoop a healthy serving of your mix in to the middle of each halved peach.
- Serve simply like this or with a scoop of ice cream!
Here at the CFM it’s no secret who the best perogy-maker in the market is. Margarita Kordoner has been in the business longer than some of her customers have been alive. She makes everything from scratch every week including her cottage cheese which she has been perfecting for 38 years! We asked her to give us her best tips and show us her process for these palatable perogies.
On top of learning from the best we had fresh local Saskatoon berries from The Jungle Farm to work with! How can we lose?!
What you will need to make 3 dozen of Margarita’s perogies:
5 cups of flour
Pinch of salt
1 1/2 cups of lukewarm water
2 cups of Saskatoon berries (or enough for 3-4 berries per perogy)
About 4 cups of cottage cheese (Margarita sells her homemade cheese at her booth every week!)
1. Mix the flour, salt, egg, and water together for your dough. If you find one aspect of the dough is off, adjust your dough accordingly.
2. Roll out the dough to roughly a 1/4 inch thickness.
3. Use a cookie-cutter to cut out round shapes in your dough.
4. Pile small amounts of cottage cheese and 3-4 berries in the middle of each round.
5. Fold the round in half making sure to contain and stuff your filling inside, then pinch the sides shut with your fingers.
6. Once you have pinched all of your perogies shut, lay them flat on a cookie sheet and freeze them for 2-3 hours or until you are ready to make them.
7. To prepare perogies you boil them like pasta. For 1 dozen perogies bring a medium saucepan of water to a boil then dunk them in. They don’t need long, maybe 5 minutes.
8. Serve directly on to a plate and eat either alone or with your favorite sauce! We promise you won’t be sorry!