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YOGURT CHEESE PIEROGI WITH SHAVED BEETS & ORANGE SALAD IN SHERRY VINAIGRETTE
Developed for Redwood Hill and Green Valley Organics Lactose Free by Chef Billy Brigtsen. Based in New York, Chef Brigsten specializes in creating menus for restaurants and private clients that are free of allergens and full of things people love to eat.
- 4 cups of Green Valley Organics Lactose Free Yogurt
- 2 cups all purpose gluten-free flour
- 4 Tbsp. water
- 2 Tbsp. Green Valley Organics Lactose Free Sour Cream
- 2 eggs
- 1 Tbsp. olive oil
- 1 tsp. salt
To make the yogurt cheese: Wrap the yogurt in a double layer of cheesecloth. Tie both ends of the cheesecloth and hang over a small bowl in the refrigerator overnight to drain.
To make the pierogi:
In a bowl, pour the flour and make a well in the middle.
Blend the rest of the ingredients together and pour them into the well, stirring and gradually incorporating the flour into the wet ingredients.
Bring it all together and form into a ball, kneading for just a few minutes.
Wrap it and let it rest for 5 minutes.
With a rolling pin, roll the dough out on a lightly floured tabletop. Roll the dough out to a thickness of about 1/8 inch and cut out rounds with a glass or other appropriate mold.
Brush a bit of water around the perimeter of the cut pieces and place a scant tablespoon of yogurt cheese in the middle and fold it over to make a half moon.
Boil in salted water for approx. 5 minutes.
Set cooked pierogi atop the following salad:
- 1 beet, raw, peeled and very thinly sliced using a knife or a mandoline
- 1 orange, segments removed
- 1 Tbsp. scallions
Toss the beets, orange segments, and scallions with vinaigrette.
For the vinaigrette:
- 1 Tbsp. sherry vinegar
- 2 Tbsp. olive oil
- Freshly cracked black pepper
Mix until it forms an emulsion.