In the past, Yuengling has released recipes to create some dishes that involved the Pottsville Brewery's beer, but this time, they collaborated with Schuylkill County's own, Mrs. T's Pierogies from Shenandoah.
On Friday, Mrs. T's and Yuengling, released a recipe that they worked on over the past several months that was created by Sheryl Yuengling.
Yuengling said "As two Pennsylvania companies that are still family-owned and operated, we share a history rooted in family values and traditions. It is because of David G. Yuengling and the generations of family that led us to build a legacy as America’s Oldest Brewery. More than 65 years ago, Ted Twardzik Sr. was determined to do the same thing in honor of his mother, a.k.a the Mrs. T. He set out to bring her legendary homemade pierogies into kitchens across the country. These pasta pockets stuffed with creamy mashed potatoes, cheese and other big, bold flavors, soon became a staple not only within the Pennsylvania community but throughout the nation."
"Today, we not only share a commitment to creating quality products, but also to celebrating our passionate fans and providing them with new opportunities to experience our brands. For celebrations big or small, we have partnered with Mrs. T’s Pierogies to create two delicious, seasonally-inspired recipes for food and beer lovers alike…one of which we’re sharing with you now." added Yuengling
"Today, we not only share a commitment to creating quality products, but also to celebrating our passionate fans and providing them with new opportunities to experience our brands. For celebrations big or small, we have partnered with Mrs. T’s Pierogies to create two delicious, seasonally-inspired recipes for food and beer lovers alike…one of which we’re sharing with you now." added Yuengling
The recipe released today was for Lager Battered Mini Pierogies with a horseradish sauce.
Recipe below!
Lager Battered Mini Pierogies
Recipe by Sheryl Yuengling
Prep Time: 25 minutes
Total Time: 30 minutes
Servings: 7
Ingredients
1 box Mrs. T’s Mini Cheddar Seasoned with Bacon Pierogies
1 ½ cups flour
1 tablespoon baking powder
1 tablespoon salt
1 tablespoon sugar
2 teaspoon white pepper
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon cayenne pepper
1 ½ cups Yuengling Lager (chilled)
Vegetable or peanut oil for frying
Instructions
Heat 2 inches of vegetable or peanut oil in a large pot over medium high heat until the temperature reaches 350˚. Keep the oil at a consistent temperature to avoid burning the outside of the pierogies.
In a large bowl, combine the dry ingredients; whisk together. Add the cold beer and whisk until there are no lumps.
Dip the pierogies in the batter letting any excess batter drip off and carefully place them in the oil. Fry for 4 – 5 minutes, flipping occasionally with a slotted spatula. Do this in batches to keep from overcrowding the pot. Remove the pierogies with the slotted spoon and place on a paper towel lined sheet pan. Serve warm with creamy horseradish sauce and a cold Yuengling Lager.
Horseradish Sauce
½ cup mayonnaise
½ cup sour cream
½ cup prepared horseradish
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
2 teaspoons Worcestershire sauce
1 teaspoon white wine vinegar
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon chopped chives, for garnish
Stir all ingredients together, except for the chives, in a large bowl until fully mixed. Cover and refrigerate for at least 1 hour. Garnish with chives before serving.
**NOTE: An additional recipe that was posted earlier was not to be posted yet. We will post it again at the later date.
Recipe by Sheryl Yuengling
Prep Time: 25 minutes
Total Time: 30 minutes
Servings: 7
Ingredients
1 box Mrs. T’s Mini Cheddar Seasoned with Bacon Pierogies
1 ½ cups flour
1 tablespoon baking powder
1 tablespoon salt
1 tablespoon sugar
2 teaspoon white pepper
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon cayenne pepper
1 ½ cups Yuengling Lager (chilled)
Vegetable or peanut oil for frying
Instructions
Heat 2 inches of vegetable or peanut oil in a large pot over medium high heat until the temperature reaches 350˚. Keep the oil at a consistent temperature to avoid burning the outside of the pierogies.
In a large bowl, combine the dry ingredients; whisk together. Add the cold beer and whisk until there are no lumps.
Dip the pierogies in the batter letting any excess batter drip off and carefully place them in the oil. Fry for 4 – 5 minutes, flipping occasionally with a slotted spatula. Do this in batches to keep from overcrowding the pot. Remove the pierogies with the slotted spoon and place on a paper towel lined sheet pan. Serve warm with creamy horseradish sauce and a cold Yuengling Lager.
Horseradish Sauce
½ cup mayonnaise
½ cup sour cream
½ cup prepared horseradish
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
2 teaspoons Worcestershire sauce
1 teaspoon white wine vinegar
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon chopped chives, for garnish
Stir all ingredients together, except for the chives, in a large bowl until fully mixed. Cover and refrigerate for at least 1 hour. Garnish with chives before serving.
**NOTE: An additional recipe that was posted earlier was not to be posted yet. We will post it again at the later date.