Church hosts its annual three-day food festival and bazaar
Friday-Sunday, Nov. 2-4.
Potomac- St. Mark Orthodox Church will have its annual three-day
ethnic food festival and bazaar this weekend, Nov. 2-4.
The bazaar will feature homemade Russian and Eastern European
food such as piroghi, piroshki, spanakopita, halupki, beef
stroganoff, kielbasa and more.
Church hosts its annual three-day food festival and bazaar
Friday-Sunday, Nov. 2-4.
"Making and serving these ethnic foods not only raises money for
our church's operations and educational projects, but keeps the
traditions alive for our children," said Tina Burpee, event
coordinator.
Burpee, who has been coordinating this event for the past 32
years, says that they see anywhere from 1,500 to 2,000 people
come through over the course of the three days.
"Preparations start right after Labor Day and many of our members
help in preparing the food in advance," Burpee said. "Our
piroghi, potato and cheese dumplings, are a very popular item,
year after year we get people asking for the recipe for that and
other favorites" Burpee said.
There will also be religious books, jewelry, handmade gifts,
homemade candy, baked goods, children's clothing, an egg
decorating demonstration, a raffle room and a guided tour of the
church at the bazaar.
"What I really like is that it brings our parish together and
offers hospitality to our community and gives them an opportunity
to see the orthodox church in a setting that is positive, warm
and friendly," Matushka Alexandra Safchuk said.
"We offer a variety of ethnic foods that are comforting after a
big storm, and we are hopeful that we will see a lot of people
over the weekend," Safchuk said.
St. Mark Church is located at 7124 River Road, Bethesda. Hours
are 11 a.m. to 8 p.m., Friday, Nov. 2 and Saturday, Nov. 3 and
noon to 4 p.m., Sunday, Nov. 4.
Call 301-229-6300
or visit
www.stmarkoca.org
During Bazaar hours, call 301-229-9720.
Piroghi Receipt
(Potato and Cheese Dumplings)
Dough
10 lb all-purpose flour
1 tsp salt
48 oz. sour cream
12 eggs
4 cups water
Filling
1 stick of butter
1 lb. onions
4 quarts + 1/2 cup water
8 cups sharp cheddar cheese
6 cups instant potatoes (2 lb. 11 oz.)
2 Tbsp. salt
1/2 tsp. white pepper
Pam spray
Directions:
FOR DOUGH: Mix flour, water, egg, sour cream and salt together.
Knead on a lightly floured surface until smooth. Dough can be
frozen ahead of time then thawed completely before use.
FOR FILLING: Puree onions in food processor. Sauté in the butter
for about 10 min. Spray pot with Pam. Add water, cheddar cheese,
onions and salt and pepper. Put lid on pot to let steam melt
cheddar cheese. Add instant potatoes and mix until smooth. Let
cool completely before use.
To assemble, roll potato filling to 3/4 inch balls and set aside.
Roll out dough by hand or with pasta maker. Cut into 3 inch
circles on floured board. Place one ball of potato filling in the
center of each circle. Fold dough in half over filling and seal
edges of dough by pinching. Sprinkle lightly with flour to hold
until cooking the same day.
To freeze for later use: To prepare piroghi for freezing, cook in
boiling water briefly just until they rise to the top. Plunge
quickly into ice water to stop the cooking process. Dip lightly
in oil to prevent sticking when frozen. Drain on wire rack and
place in plastic freezer bags.
When ready to serve, thaw completely. Melt 1 stick of butter and
1 cup of chopped onions in skillet. SautÈ onions for a few
minutes, then place piroghi in skillet in single layer and sauté
until lightly browned. Serve with sour cream. Makes about 100
piroghi.
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