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Title: Varenikis - Fruit Fillings
Categories: Side Fruit Jewish
Yield: 6 Servings
| BLUEBERRY FILLING | ||
| 1 | pt | Fresh blueberries |
| 3/4 | c | Sugar |
| 1 | tb | Fresh lemon juice |
| Sour cream or yogurt, for topping | ||
| CHERRY FILLING | ||
| 2 | c | Cherries, pitted |
| 1/2 | c | Sugar |
| 1 | tb | Fresh lemon juice |
| 1 | tb | Cornstarch |
| 1 | tb | Water, cold |
| 1/4 | c | Butter or margarine, for topping |
| Sour cream or yogurt, for topping | ||
BLUEBERRY FILLING: Pick over the blueberries to remove any stems or leaves. Wash them and place in a bowl together with the sugar and lemon juice. Mix well. Let stand 20 to 30 minutes before using as filling for varenikis.
Serve the blueberry filled varenikis with sour cream or yogurt on the side.
NOTE: This was my mother's favorite filling for varenikis and is mine today. I still make these at my restaurant once in a while, and the reactions of my customers, and of my daughter, Robin, are just like mine were as a child. "Oooh, Ma!" they moan with great appreciation. "Varenikis!"
CHERRY FILLING: In a saucepan, place the pitted cherries, sugar, and lemon juice. In small bowl or measuring cup, mix the cornstarch into the water to make a smooth paste. Add to the cherries. Cook over low heat for 10 to 15 minutes or until the juice is no longer cloudy. Remove from the heat and strain the cherries, reserving the juice. Filled the varenikis.
Serve with the reserved cherry juice along with the melted butter or margarine, and sour cream or yogurt as toppings for the cooked varenikis.
ADVICE FROM MAMA: Canned cherries are okay to use in this recipe. If the cherries are canned in water, simple drain them and proceed with the recipe; if they are canned in syrup, drain and reserved the syrup, and eliminate the sugar from the above recipe. Add the syrup to the cherry juice and serve over the varenikis.
NOTE: Sour cherries are traditional and the most delicious. These are hard to find except for a couple weeks in the summer in some areas of the country. My mother only made these once a summer, because she had to pitted the cherries, and of course that was a lot of work.
Recipe: Mama Leah's Jewish Kitchen, A Compendium Of More Than 225 úúúúúúúúúTasty Recipes -- Kugel To Kasha ~- Blintzes To Borscht -- úúúúúúúúúby Leah Loeb Fischer with Maria Poluskin Robbins. úúúúúúúúúCopyrighted 1990 Published by MacMillan Publishing Company.
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