Brookdale Park: Picnic or Dining al Fresco?

Picnicking is serious business in Baristaville. While I did spot a hero sandwich or two, a remarkably broad range of gastronomic ethnicities were represented. One blanket was completely covered with what looked like an entire Chinese food menu, another party had prosciutto, olives, salami and cheeses, another a bowl of home-made babaganoush, while another had a savory Israeli treat made of phyllo dough (definitely not baklava).

Baristaville picnickers are willing to share, and eat I did. One of the first families I visited shared with me their homemade mac'n'cheese, of which the matriarch refused to disclose a closely guarded secret ingredient. The next blanket offered asparagus spears, and then the third trumped the asparagus, with a taste of crab cakes. With all this, I couldn't help but think, is this really a picnic or is it a moveable feast. Either way, we all ate very well and the fireworks rocked. A great way to start the holiday weekend. Were you there -- and what did you eat?

Hot From The Kettle ™: Project Graduation Montclair 2010

    

Last night, Midland Avenue broke out the pots, pans, drum sets, clarinets, and bullhorns as they cheered the Montclair High School Graduates.  What a neighborhood!  Check it out.

Hot From The Kettle ™: Weenie Fest 2010

Last night, Montclair residents, Tom and Janet Kaz hosted the Third Annual Midland Avenue Weenie Fest, a hybrid public/private party, drawing approximately  70 Montclair residents.  For the past two years, Weenie Fest has been dominated by a girthy weenie out of Rochester, known as the Zweigle. 

But by the end of Weenie Fest 2010, no one knew (or could remember) which weenie was most satisfying.  The buzz was that a weenie from Zanek's Meat Processing of Passaic, NJ, was winning over many Zweigle loyalists. However, Weenie Master, Tom Kaz maintains that the classic will always be "The Heritage Dog," one half Polish Kielbasa and one half Italian sausage, all on one bun. 

Have you got a favorite weenie? Is it long and skinny? Or short and girthy?   

Hot From The Kettle ™: Drink To Your Health: Purple Pomegranate Sangria

Social gatherings require social lubricant.  So, if you’re searching for that perfect party elixir, do yourself (and your budget) a favor, mix up a pitcher of Purple Pomegranate Sangria and kickback. And remember, this recipe contains anti-oxidants - it may actually be good for you.  

Here’s the recipe for Purple Pomegranate Sangria:

1 cup simple syrup (1 cup water, 1 cup granulated sugar)

1 bottle (750 ml) dry red wine, Rioja if available, otherwise any cheap jug wine will suffice

1 bottle Pomegranate Juice (8 0z.)

1 cup orange juice

¾ cup blackberry brandy

¾ cup triple sec

Orange slices, lemon slices, cubed apples, blueberries, grapes.

In a small pot, combine 1 cup of sugar and one cup of water. Bring to boiling point until sugar is fully dissolved.  Remove from heat and let cool.  Combine remaining liquids in a pitcher.  Cover and refrigerate, if possible overnight.  When ready to serve, float fruit in pitcher.  Do not put ice in pitcher, as it will dilute the Sangria.   

*If you prefer your Sangria to be less sweet, add an extra bottle of red wine to the mix or adjust simple syrup to ½ cup.