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This week: Man Candy by Melanie Harlow
Man Candy Pierogies
By Kayti McGee
Because when your childhood crush–a smokin-hot model and your new housemate–wants to teach you about his cultural heritage, you want to have a basic understanding. Not because you needed to do that research for your future children or anything, totally not (but how cute would they be?) just because you had a passing interest in all things Polish. Totally not inspired by Quinn. Pssht.
3 russet potatoes, peeled and roughly chopped
2 Tb milk
2 sticks butter (½ stick reserved)
1 onion, diced
8 oz container mascarpone
2 tsp dill
1 package wonton wrappers
Time to get your multi-task on: toss those potatoes in a pot of salted water and boil them while you slowly caramelize the onions in a medium-hot pan with a splash of EVOO while also drinking a bottle of wine because Quinn is right beneath you and that is freaking you out, man.
When the potatoes are nice and soft (about 12 minutes), drain them, add the milk and 1 ½ sticks of butter, and smash them as thoroughly as he smashed your heart at that pool party all those years ago. Add the cooked onions, mascarpone, dill, and salt to taste.
Lightly flour your counter and set out a small dish of warm water. One at a time, set out a wrapper, spoon some filling in the center, fold it over, then use your finger and the water to seal the edges.
Now boil a fresh pot of water, and side-eye more wine. No more though, because you can’t be making bad decisions to break into his apartment drunk. Again. A few at a time, drop the pierogies into the boiling water for 2 minutes.
To serve, heat the remainder of the butter a little at a time over medium and saute the pierogies in it. Sprinkle with chives, dollop with sour cream, and brood while you eat your Dimalicious dinner.
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