Citations:varenyky


 * 1920, Charles Ranhofer, The Epicurean: A Complete Treatise of Analytical and Practical Studies on the Culinary Art, Hotel Monthly Press, p 399:
 * The day before the varenikis are needed for use put some pot cheese in a cloth, wrap it up and tie with a string; lay it on a colander, place a weight on top and leave it without further pressure until the next day so that all the buttermilk drains off.
 * 1946, Sholem Aleichem, Julius Butwin and Frances Butwin transl. (from Yiddish), The Old Country, New York: Crown Publishers, p 101:
 * How are your vareniki this year? I remember the ones you served a year ago with your drinks. Vareniki, that’s what’s important to you.
 * 1963, Volodymyr Kubijovyč ed., Ukraine: A Concise Encyclopaedia, v 1, University of Toronto Press:
 * [p 297] Dough is filled with potatoes, cheese, cabbage, millet, or meat (varenyky or, in Western Ukraine, pyrohy).
 * [p 334] After the baptism, the family reception is held (the so-called rodyny or kalachyny), at which neighbors and friends gather with gifts (bread, sausages, salt, dumplings or varenyky, groats, grain).
 * 1976, Doris Janzen Longacre, More-with-Less Cookbook, Kitchener Ont.: Herald Press, ISBN 0-8361-1786-7, p 144:
 * Try this satisfying meatless dish from Russian Mennonite tradition. Some cooks brown vareniky briefly in butter after taking them from the boiling water.
 * 1984, Manoly R. Lupul ed., Visible Symbols: Cultural Expression Among Canada’s Ukrainians, University of Toronto Press, ISBN 0-920862-27-6, fig 27:
 * “Seven perfect varenyky arranged on a cloth, that come back to mind as Veronica’s veil. As a child I was always fascinated by the negative and positive form used in cutting out varenyky. From the negative comes the positive, and in this allegory [the series “The Golden Form,” from which Veroniky Varenyky and The TV Sviat Vechir (opposite) are taken], I have used the varenyk as the symbol of the Ukrainian in immigration.” (Natalka Husar)
 * 1986, Gospel Tidings, vv 24–26, Evangelical Mennonite Brethren Conference, p 8:
 * Our Young People showed us how good a Mennonite meal can be on November 7. With a little help from some mothers, a delicious meal of farmer sausage, wareneki, plumi moos and black forest cake was served.
 * 1986, Marko Pavlyshyn, “The Dislocated Muse: Ukrainian Poetry in Australia, 1948–1985,” in Canadian Slavonic Papers, v 28, n 2, Toronto: Canadian Association of Slavists, p 199:
 * Among the best and most suggestive burlesques is a mock-ode, “Oda na chest’ varenykiv” (“Ode to Varenyky”) by Ostap Zirchastyi (Dmytro Nytchenko). The poem pokes fun at the inflated role attributed in Ukrainian life to folkloric and domestic culture:
 * (For in varenyky there is a magic force: Although you’ve eaten, say, no more than five of them, You feel your wings grow And you yearn to embrace someone’s heart. Now you raise the sunny varenyk aloft, Covered in cream, with butter at its tips, And from the maidens you no longer divert your eyes, From their lips, their delicate faces.)
 * 1989, Shirley Fischer Arends, The Central Dakota Germans: Their History, Language, and Culture, Georgetown University Press, ISBN 0878401989, p 277:
 * Käse knepfla are not a typical German dish. It [sic] a special dish of the Dakota Germans from the Black Sea colonies of Russia and could be an adaptation of a famous Ukrainian dish called Varenyky.
 * 1993, Leonardo Senkman, “Jewish Latin American Writers and Collective Memory” in Robert DiAntonia and Nora Glickman eds., Tradition and Innovation: Reflections on Latin American Jewish Writing, Albany: State University of New York Press, ISBN 0-7914-1509-0, p 41:
 * There they ate varenikes and borsht, strudel and blintzes, dishes for which exiled Russian prince Dolgornki [sic] had a weakness.
 * 1994, Nikolai Vasilevich Gogol, Christopher English transl. & ed., Village Evenings Near Dikanka and Mirgorod, Oxford University Press:
 * [p 20] ‘Why, your love, of course, incomparable Khavronya Nikiforovna!’ declared her suitor in a whisper, clutching a varenik in one hand and reaching round her ample waist with the other.
 * [p 120] ‘I just wonder,’ he said to himself, ‘how Patsyuk is going to eat these vareniki.
 * 1995, Ken Mackenzie-Smith, Kitchens of the World, Burnstown Ont.: The General Store Publishing House, ISBN 1-896182-34-8, p 165:
 * [recipe title] VARENYKY (Dumplings)
 * Makes 48 varenykys.
 * 2004, Jean Michel Jakobowicz ed., Rice Around the World in 300 Recipes: An International Cookbook, Geneva: United Nations, ISBN 92-1-101083-7, p 96:
 * Golubtsy is the plural form of the word golubets. The third syllable is stressed. Ukrainian national cookery numbers hundreds of recipes. Some dishes have a multi-century “seniority” such as the famous Ukrainian borsch, vareniks and golubtsy.
 * 2010, Nadejda Reilly, Ukrainian Cuisine with an American Touch and Ingredients, Xlibris Corporation, ISBN 978-1-4535-1185-5, p 456:
 * Go back to either side of the pinched center and start pinching together the remaining varenik edges, giving the varenik (pierog) a half-moon shape. Use your small finger to push the filling inside the vareniki (pierogi) as you go.