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Food Truck Kitchen is back from its long hiatus, and Stitch couldn’t be more excited. His tail hasn’t stopped wagging for days, and he’s had images of Carrot Cake Perogies dancing around in his head all week! Now, I’m a fan of perogies, and my mom makes the best of them. I love carrot cake, too. But, the thought of carrot cake in a perogy was a little weird. That’s OK. I’m adventurous, and Stitch encourages culinary exploration. All I can say is I’m glad I did. I’m addicted to dessert perogies now thanks to Perogy Boyz!

Photo by Chris Davis

So, this week’s Food Truck Kitchen is taking us to Calgary, Alberta to visit the Perogy Boyz, an Eastern European-inspired food truck heading a street food revolution of its own, thanks to our good friends at Food Network’s Eat St. Like any good revolution, Calgary’s street food revolution of 2011 came out of the injustice that existed between the haves and the have-nots. The haves being those in cities with vibrant food truck cultures like Los Angeles, Portland and Vancouver. The have-nots: YOU.

Perogy Boyz eats include a ground duck, Saskatoon berry and chive ponzu perogie. Check out the episode featuring Perogy Boyz on Eat St, and you’ll see what I mean.

Twitter: http://www.twitter.com/#!/PerogyBoyz

Facebook: http://www.facebook.com/perogyboyz

                                          Carrot Cake Perogies

Ingredients

PEROGY DOUGH

  • 4 cups flour
  • 1 tablespoon salt
  • 1-1/4 cups cold water
  • 1 tablespoon oil

Mix all ingredients together.  Knead the dough, adding more water or flour as needed.  Roll flat. Cut out 3-inch diameter rounds with a glass or cookie cutter.

CARROT CAKE FILLING

  • 3 cups carrots, coarsely chopped
  • 1/2 cup raisins
  • 1 sweet potato, coarsely chopped
  • 1 tablespoon cinnamon
  • 1 tablespoon allspice
  • 1/2 cup brown sugar
  • 1/2 cup sugar 1 cup cream cheese

In a food processor, grind carrots, raisins, and sweet potato. Sauté on medium heat until just softened. Stir in remaining ingredients until well combined.

CARAMEL SAUCE

  • 1/2 cup butter
  • 2 cups sugar
  • 3 cups cream Pinch of cinnamon

Melt butter over medium-high heat.  Add sugar, stirring constantly to avoid burning. Once well combined and golden brown, incorporate the cream and cinnamon.

MINT OIL

  • 1 liter olive oil
  • 1 cup fresh mint leaves, whole

Warm oil in a saucepan. Add mint. Simmer on low heat. Strain.

CARROT CAKE PEROGIES

  • Perogy dough
  • Carrot cake filling
  • Butter Caramel sauce
  • Icing sugar Mint oil

Directions

  1. In a large pot, bring salted water to a boil.
  2. For each 3-inch diameter round of dough, add 1 tablespoon of filling to the center.  Fold the dough over and pinch together to seal the edges.
  3. Drop perogies into boiling water and cook until they float, about 1 or 2 minutes.  Strain.
  4. Melt butter in a frying pan over medium-high heat. Add perogies, and fry until golden brown.
  5. Plate perogies, and drizzle with caramel sauce, sprinkle with icing sugar, and add a splash of mint oil for the finish.

Yields: 8 servings

I’d love to hear what you think of this recipe. Leave a comment below!

 

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About the Author

Andrew Nicora spends most of his time behind a camera, but never passes an opportunity to try a gourmet dish. He's an avid horror film buff, devoted David Lynch fan, and die hard foodie with a lifetime of food and beverage experience under his belt.