If you’ve seen our Facebook or Instagram page lately, you know we’re celebrating Diamond Week from 4/14 – 4/20. Diamond Week is a week-long virtual celebration of Delta Xi Phi’s 20th Anniversary! Each day we’re focusing on a different pillar (see here), and today’s focus is on increasing multicultural awareness.
Here are some cultural recipes that board members have shared with us in honor of our pillar!
Pyrohy recipe from National President Jen Connell
(Pyrohy are similar to pierogi. Pyrohy and varenyky are the Ukrainian names for this dish while pierogi is the Polish name.)
2 cups flour
1 tsp salt
½ to ¾ cup cool water
1 egg or 2 egg yolks
filling (choose between below)
- Potato – Mix some mashed potatoes with sautéed onion and cheese to taste.
- Sauerkraut – Rinse jarred sauerkraut in water then squeeze out well. Mix with sautéed onion.
- Diced onion
Mix all ingredients except filling and onion, only adding as much water as is necessary for dough to come together.
Knead dough lightly. Cover with a cloth and let rest for up to 1 hour at room temperature.
Roll dough thin and use glass to cut out circles. Place small mound of filling in each circle and seal. Keep on flour-covered plates until ready to cook.
Boil until they float, only a few at a time. Store in a cassarole dish with butter to prevent sticking.
Just before serving, sauté some diced onion, then add pyrohy. Lightly brown.
(Left) Jennifer Connell making pyrohy with her biological sister, Karen Petsche, for Christmas Eve dinner, 2012. (Right) Pyrohy as part of the Christmas Eve dinner buffet.
Fettuccine Alfredo recipe from National Treasurer Kara Jorgensen!
½ pint AKA 1 cup of whipping cream
1/3 cup of sour cream
3 Tablespoons of butter
1 lb of your favorite pasta
Salt and pepper to flavor
A pinch of nutmeg (go easy with this stuff!)
½ Cup of grated parmesan cheese
The night before mix together 1/2 pt whipping cream and 1/3 cup sour cream. Throw it in a covered bowl into the fridge.
The day of:
Heat up the mixture from the day before with the butter, salt, nutmeg and pepper.
Boil the water and make the pasta
Add the pasta to the heated mixture and stir in the parmesan
- Eat! Mangia! Enjoy! Buon Appetito!
Pineapple Coconut Chicken Curry from Chief Tribunal Vicki Nelson’s blog!
Paklava Recipe from Sister Adrienne Warder from Chi Associate Chapter!
Submitted by East Regional Advisor Gabby Bruno
Are you thinking — wait, do they mean ‘baklava?’ Check out this comment on the origination of the word ‘paklava’ from TheArmenianKitchen.com!
“Some years ago, Susan Ounjian, a lecturer and performer, hosted a cooking video, “The Art of Traditional Armenian Cooking”. In it she explained her version of the origin of the word “paklava.” She stated that the word came from an old Lenten tradition: “With ‘pak,’ meaning Lent, and ‘halva’, meaning sweet, the story says that paklava was made with 40 layers of dough to represent the 40 days of Lent. After Easter services, paklava was served in celebration.”
About 2 packs of Phyllo dough (I usually aim for 18″ not 12″)
1 Pound of chopped nuts (typically walnuts or almonds or some odd combination, can include hazel)
1 Pound of melted butter (ideally unsalted butter)
Optional: add 1-2 teaspoons of ground cinnamon, or 1/4 of cloves or cardamom
And for the syrup:
2 Cups of Sugar
1-1/2 Cups of water
(cook together with a few drops of lemon)
To make the syrup, cook everything together and stir constantly for five minutes. Turn heat to medium and stop stirring until you get a slightly syrupy mix, if you have a candy thermometer it’ll be 225 degrees, but that’s not vital. To make the filling, you literally just have to mix all that stuff together (nuts, butter, syrup).
Preheat the oven to 350 and grease a 12×9″ pan. Working with phyllo dough is extremely difficult because if it dries out, it sticks to itself and will break. I recommend keeping a damp cloth over it. You’re going to want one if not two more people for this part. Place a single sheet of the dough in the greased pan and use a brush to spread butter on its entirety. Do that seven more times. Dump ⅓ to ½ of the filling on the dough and spread evenly. Continue to place more layers of the dough, buttering each as it goes down. Lay ~5 more sheets and add more filling; repeat the process a third time if you wish. You should end with about 8 top layers just to be sure its covered.
Trim any dough that’s hanging off. Before you place anything in the oven, carefully cut the pan into diamonds (be careful – the dough will be sticky!). You might want to add some cold water on the tips of the diamonds to keep them from curling up. Pour some syrup over your diamonds – make sure you hit every one. Put it in the oven for 15 minutes then take it back out to pour more of the syrup on top – it’ll sizzle. Place in the oven for another 25-30 minutes.
When it is finally golden, take the paklava out of the oven and drain as much of the butter as possible. Remove a corner piece and leave the pan tilted for 15 minutes or so so that it can drain more. You can add the last of the syrup at this point. Enjoy!