SAVOUR Manitoba

20 SAVOUR MANITOBA | WINTER 23 Perogies cont. SPICE UP HOW YOU SERVE If you've been serving perogies the same way for years, and trust us, there's nothing wrong with a classic boiled perogy with onions in butter, there are ways to spice up the staple. Amanda suggests serving perogies as an appetizer, fried, or air fried, with veggies sticks and dipping sauces like hot sauce or honey dill. Try a perogy hors d'oeuvre: Add a dollop of sour cream, chopped green onions and bacon bits to a shot glass and place a perogy on top. Or create a "social skewer" with your favourite late lunch snacks on a kabob such as a perogy, a piece of garlic sausage, a cube of cheese and a pickle. You can also make perogy soup or perogy poutine. SHAKE UP YOUR SIDES Amanda proudly serves four kinds of perogies at her traditional Ukrainian Christmas Eve dinner consisting of 12 meatless dishes including vushka, a small ear shaped perogy with mushrooms and onions, potato with garlic and onion, sauerkraut, and a fruit variety for dessert. She's seen some creative ways to accompany the doughy delights. Trying a new side can allow you to continue a tradition but shake up the flavours at the table. If you're serving savoury perogies for lunch or dinner, try steamed or glazed carrots, sausages, meat balls or cabbage rolls. But perogies aren't just for dinner; try a fruit variety at breakfast accompanied by syrup, icing sugar, cinnamon, bacon or ham. Or try perogies at brunch served with a fried egg. " Everyone deserves to eat well and enjoy what they are eating." – AMANDA LYNN, OWNER, AMANDA LYNN GLUTEN FREE ASK AMANDA If you are preparing a holiday meal and expecting a gluten sensitive guest, never fret. Take it from a pro. "Have a positive mindset," she says. "You can do it! Love your GF guests. You have no idea how much a phone call asking them what they like or which ingredients they use, means to that person. All GF ingredients, flours, and brands are not created equal and taking the time to check with the person you are serving will make for a more enjoyable meal as well as making them feel extra comfort- able and safe knowing that you are taking the time and consideration to care for them in this way." "My other piece of advice is "don't put baby in the corner," she jokes "Secluding a gluten free guest to the corner of the kitchen where their food is, is not ideal. If possi- ble, make as many items as pos- sible gluten free and then if there are signature items, just let them know that those ones contain the allergen. There is something so power- ful in shar- ing a meal together - yes, even the same food - in strengthening relationships, family, and community."

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