Handmade Pierogi Is on the Menu at Our Wine Barn Loft This Saturday
Every Saturday, one of our culinary creations and one of our handcrafted wines fill our Wine Barn Loft, an 11 a.m.-5 p.m. happening that has been bringing in hungry (and thirsty) visitors for the past few weeks. But this weekend, one of our menu stars is making an appearance – our pierogi made with Polish-born hands thanks to our Chief Cooking Officer Agnieszka.
Inside the charming space of our Wine Barn loft, we’ll serve our potato and farmer’s cheese pierogi with either onion and bacon sauce or sage and butter sauce for $7 per hot serving, or $20 per frozen dozen if you want to take it home with you. We’ll complement the pierogi with our 2019 Viognier, a European white wine known for its well-balanced acidity and notes of stone fruit and florals, for $10 per glass or $45 per bottle while supplies last. And while here, consider subscribing for a case of this year’s vintage or our case club. You can also do this by contacting us at email@example.com or 908-735-9359.
However, we wouldn’t recommend waiting too long to head to Mount Salem Kitchen for a bite and sip this Saturday. Our pierogi sells out so quickly that if all we did was make pierogi, it still wouldn’t be enough for its local fanbase. That’s not surprising considering its true authenticity.
Our authentic pierogi
Growing up in Poland, Agnieszka was always in the kitchen, cooking up traditional recipes under the wisdom of her mother and grandmother. One staple they often made was handmade pierogi with various stuffings, but always filled with love.
It’s also the perfect time of year to enjoy pierogi. This savory, satisfying comfort food that’s much lighter and more delicate than its grocery store counterpart takes the chill right out of the air – and all without meat, if you choose. Since many Poles avoid eating meat on Christmas Eve, pierogi is often served on Dec. 24 with a variety of meatless options. That’s why this holiday season, we’ll also offer it with mushroom and onion filling or cabbage and onion filling. They’re great for Thanksgiving, too!
How to enjoy our pierogi at home
If you’re ready to enjoy your frozen pierogi at home, simply boil them in salted water until they rise to the surface of the water. Remove them with a slotted spoon, let them drain and while still warm, toss them in a bowl (gently) with butter or a neutral oil. This ensures they won’t stick together.
You can serve them right then, or for later service, fry them quickly in a pan with a little butter or oil. While saucing is completely optional and there are many variations, we love the old school style: chopped bacon rendered, with chopped onions added, and then gently spooned over the top of the reheated pierogi. For us, it doesn’t get any better than that.
Come and visit us at our 1811 Wine Barn at 54 Mt. Salem Rd., Pittstown on Saturday, Nov. 13 from 11 a.m.-5 p.m. and make reservations by contacting us at firstname.lastname@example.org or 908-735-9359. Walk-ins are also welcome on a first-come, first-serve basis. Or, order your meal to-go by contacting us at the same email address or phone number listed above. You can also join our wine case club or subscribe by contacting us this way as well.