Pittsburgh Pants Off (n'at) Cocktail

Happy last day of September!  Halloween season is starting and I'm wrapping up my month long endeavour to recreate the flavors of Pittsburgh.  I will have to say, my waist line is glad this month is over.  Pittsburgh isn't exactly known for their health-consciousness.  Anyway, today I'm sharing with you a cocktail recipe and a pierogie recipe that ceased to be.

So Iron City is a beer bottled in Pittsburgh, and yinzers will drink simply because of that fact.  Except it's terrible.  Like Ben Roethlisberger's piss in a bottle...although some yinzers would probably drink that too.  They came out with a new version called I.C. Light Mango and I've been wanting to give it a try.  So, here's my new take on a classic college punch recipe:



Pittsburgh Pants Off Cocktail

Ingredients:1 bottle of vodka
5 I.C. Light Mango beers
1 liter bottle of ginger ale.
6 oz powdered pink lemonade mix

Mix together.  It'll get foamy because of the beer.  Just let it sit a little.

The Verdict:

WASTED.  Like an untag all the Facebook photos kind of night.


Bonus: I attempted to make a gluten-free pierogie for a dinner party thrown by a lovely (and celiac suffering) friend.  It was a failure.  Instead I used the dough for a crust in a cobbler...so that should tell you something.  I'm new to gluten-free cooking, so if any of you want to give it a try and post your results that would be awesome!  For now, I'll post the original recipe full of gluten if anyone wants to give it a try.



Beet and Goat Cheese PierogiesIngredients:4 cups all-purpose flour
2 eggs
4 ounces sour cream
1/4 teaspoon salt
warm water
2 cans diced beets, drained
1 cup goat cheese

To prepare:
1. In a large bowl, beat together eggs, sour cream, and salt. Stir in flour and warm water. Add water until dough feels like velvet. It should be workable but not too sticky.  Turn out onto a lightly floured board, and knead until smooth. Roll out to a 1/8 to 1/4 inch thickness. Cut out 3 1/2 inch circles with either the top of a glass or a biscuit cutter. Cover with waxed paper to prevent drying out if not filling immediately.

2.  In a saucepan heat up the beets, adding a little water to cook through and become soft enough to mash.  Mash up the beets with a potato masher and set aside to cool.

3. Place 1 or 2 tablespoons filling on one side of a circle of dough, adding crumbles of goat cheese into the mixture. Fold over, and seal by pressing the edges with a fork. Repeat until ingredients are used.

4. Bring a large pot of water to a boil. Immerse pierogi. Cook until the pierogies float to the surface.

See you next month!
Cass