Gifts Gone Bad

By Judith Garfield

Gift giving time is upon us once again, and although I know it’s the thought that counts, sometimes ya just gotta say “What were they thinking?”

You know the thoughts I’m talking about. Like chocolate for the diabetic, wine for the tee totaler, or peanuts for those who suffer from allergies. So many well-meaning gifts never see the light of day after their initial opening. They are immediately shuffled to the re-gift collection to await recycling to some other hapless giftee.

I don’t know why people are so averse to giving gift cards. Or money. Two things that never go out of style and are always appreciated. My relatives feel it is impersonal and looks like you didn’t care enough to select something heartfelt. From my unofficial survey I can report that this is not true. People love getting money or gift cards. They are thrilled they can actually go pick out something that they really like. Not something they have to pretend to like.

The worst presents to get are those that have no tags or discernible place of purchase. Is that brooch true vintage or is it a piece of junk from some yard sale? Alas, we will never know. We can’t help buying pieces that reflect our personal taste, which is not necessarily the taste of the recipient. It’s inevitable you’re going to get one or more bad gifts this season. You are not alone. Take a look at badgiftemporium.com to see how yours measure up. You can even try to sell the unwanted stuff here. Like they say, one man’s bad gift is another man’s bad gift.

That is why I like gift cards or cash, although you do run the risk of giving cards to stores that the person doesn’t like, or worse, goes out of business before it is used. And some have expiration dates. The gift of cash is accepted by any store, is completely transferable, and never expires. If you want a cute and personalized way of giving money log onto originalgiftcard.com. They sell money holders in different colors with stickers that you can use to make each envelope unique.

So think outside the gift box this season. Remember, ‘tis better to give and receive!

A Crib Sheet for Santa

By Maureen C. Petrosky

Everyone has a wine lover on their gift list, or maybe you’re just looking to convert your beer-loving buddies to the wine side. Here’s a cheat sheet sure to help you check off lots of those presently present–less people still lingering on your list.

A Romantic Gift for Her—Definitely Viognier here! Ask for something floral from California (like Miner) or something with class from Condrieu France. Either way you’ll win her over with this white.

A Romantic Gift for Him—Aria Sparkling Pinot Noir. With its racy red label this bottle reeks of sex appeal from its dress to its dazzling raspberry-colored bubbles. It’s not sweet but it’s most definitely flirty and delicious.

For Your Boss—You might be thinking Scotch here, but as far as booze goes it’s fun to add something new to the bar, plus it shows you put a little thought into it. If they have a fun side you can’t go wrong with Crystal Head Vodka (previously mentioned in October). It’s the smoothest around, plus it will remind them of you each time they open the freezer and see it staring back at them. Or go for a bottle of vintage Champagne. This may cost you a bit more, but it shows you’re a serious employee.

For the Host/ Hostess--Don’t go overboard here. Remember, this is a token of thanks not something that’ll make them feel like they need to return the favor. Stay in the $10 to $15 range. Hit up Argentina or South Africa for a big, bold red. These wines make great gifts and great conversation starters.

Teacher’s Gifts—I gave wine last year and they couldn’t have been more thankful. Even if they are teetotalers, this will arm them with something to offer to those unexpected guests who pop in over the holidays. Ask your wine shop owner for a Sancerre or a Chenin Blanc. If you aren’t going to give the gift yourself and plan on sending it in with your kids, go for a wine book instead. A copy of The Wine Club or Great Wine Made Simple are great go to’s.

For Your Favorite Blogger—Just kidding. Happy Holidays and Cheers!

Christmas Carol(s)

By Brianne Harrison

It’s a great week for music lovers. And really, even if you’re not particularly musical, isn’t there something about holiday tunes that still makes you want to join in (or at least get caught up in the spirit)? Here are just a few of the most “noteworthy” events:

Classical Christmas Concert: Internationally recognized pianist, composer, and conductor Siegfield Tepper and his son, critically acclaimed violinist Christer Tepper, will be performing at the Flemington Assembly of God church in Flemington on December 18 at 7 p.m. Call 908.782.5232 or visit flemingtonassemblyofgod.org for more information.
Kids Helping Kids Concert: Heading up to the city? Catch Red Bank-based band Six Volt headlining this concert, which features young artists from across the country performing to raise money to help feed homeless children over the holidays. For tickets, go to theatermania.com/content/show.cfm/show/161885 or call 212.352.3101

Celtic Holiday Classic: The Pipes of Christmas: The Pipes of Christmas will celebrate its 11th season with two performances in Summit this Saturday (2 p.m. and 8 p.m.) and one performance in Manhattan on Sunday (2:30 p.m.). For more information or to order tickets, visit pipesofchristmas.com or call 212.868.4444.

The Masterwork Chorus Performs Handel’s Messiah: The Masterwork Chorus will be performing one of Handel’s most celebrated works at 8 p.m. this Saturday at the Community Theatre at Mayo Center for the Performing Arts in Morristown. If you miss the show, you can still catch them at Carnegie Hall on the 23 at 8 p.m. Visit mayoarts.org or carnegiehall.org for more information.
PSO Pops! The Holiday Concert: The Princeton Symphony Orchestra will present its annual family holiday concert at 4 p.m. December 19 at Richardson Auditorium. For more information, visit princetonsymphony.org

Homegrown for the Holidays: Grab dinner and a show at McLoone’s Supper Club in Asbury Park this weekend. This concert benefits ReVision Theatre. Visit ReVisionTheatre.org to order tickets.

Candlelight Carol Service: Yearning for a good old-fashioned holiday service? The First Presbyterian Church of Englewood is holding its 98th annual Candlelight Carol Service, featuring the Cancel Choir, soloists, violin, harp, and the junior choir leading traditional carols. The event is Sunday, December 21 at 4 p.m. Free and open to the public.

A German Christmas Eve

By Pat Tanner

I’ve known Maren and Werner Pinnow of Hamburg, Germany from when their two young daughters, now grown, arrived for pre-school at the Princeton Waldorf School - without understanding a word of English. The youngsters amazed us all when, within a month, they were comfortably chatting with their classmates. The Pinnows stayed on in the U.S. years longer than they intended, returning home only when they feared their daughters might forever lose touch with their heritage.

I recently got a glimpse into that heritage when I received an email from Maren describing the family’s traditional Christmas Eve celebrations. “On the evening of the 24th we begin by opening presents. Then we have our traditional dinner: potato salad with German sausage. Werner and I had this kind of dinner even when we were little – maybe because it can be prepared in advance and you don’t have to spend so much time in the kitchen. It’s very common, especially in the north of Germany.”

In fact, that dinner sounds just right for any night during the busy holiday season. This year, I will combine German tradition with New Jersey specialties by serving assorted sausages from my favorite farms – Griggstown and Cherry Grove – and whipping up my version of German potato salad, which replaces the usual boiled potatoes with fluffy baked ones. I’ll serve beer from a New Jersey brewery and end the meal on a German note with a platter of pfeffernusse. Who knows: if time allows, I may even make the cookies myself.


GERMAN POTATO SALAD
Serves 6

5 large baking potatoes
Vegetable oil, for rubbing on the potatoes
1/2 cup finely chopped red onion
1 small garlic clove, minced (optional)
2 tablespoons Dijon mustard (you might want less)
1/4 cup minced parsley
Salt and pepper to taste
1/4 cup olive oil
1/4 cup vegetable oil, such as safflower oil
3 tablespoons white wine vinegar

Preheat oven to 400 degrees. Pierce each potato once with the tines of a fork. Rub a small amount of vegetable oil over the potatoes and bake for 45 minutes, or until tender. Meantime, combine onion, garlic, mustard, and parsley in a large bowl. Season with salt and pepper.

Place the olive oil, vegetable oil, and white wine vinegar in a saucepan. Heat until mixture just begins to boil (do not let it boil), remove from heat, and carefully pour over the onion mixture. Stir and set aside.

Cut potatoes in half and scoop out the insides, forming chunks. Pour the dressing over the potatoes and combine gently.

Genius in a Bottle

By Maureen C. Petrosky

Long before the reign of Madison Avenue’s Mad Men, a marketing mastermind created what we now call Beaujolais Nouveau, basically, a brilliant idea born in a bottle. Beaujolais is a winemaking region, but to set itself apart from all the other juice, these producers have successfully created worldwide anticipation of its annual release. The light- bodied, fruity, easy drinking red wine is released every November, and is celebrated with such gusto and reverence you would think it a newborn baby. In some ways it is. Today, one of, the if not the most famed producer of Beaujolais, Georges Duboeuf, could be called the father. His bottles dominate the shelves in the U. S. market and this year they’re already dressed for the holiday season in a stunning gown of gold and red, which also makes an ideal tabletop addition to any seasonal soiree.

No doubt this reasonably priced red’s dramatic release is perfectly timed each year right before Thanksgiving. It always catches the eye of once-a-year wine shoppers as well as those stocking up to entertain over the holidays. In the world of wine reviews this pour can cause serious sippers to become bitterly cantankerous. It is thought of by some as nothing more than bulk juice with a fun label. Truth is, wine connoisseurs need something to hate on. My take: More for us! Relax, see Beaujolais Nouveau for what it is, and love every sip. It’s not supposed to be a serious example of Old World charm. If anything, Nouveau is totally New World, meaning it is perfect for the American palate and pocket book. Ringing in at around $13/bottle this year, it makes for a great party wine or a lovely hostess gift.

Georges DuBoeuf, Beaujolais Nouveau, 2009, $13
Nouveau always has a hint of what I can only describe as waxy flavor. It’s like déjà vu of those perfumes that used to come in a compact or the heavy scented Estee Lauder lipstick my Grandmom loves. For me the past couple of vintages the B.N. have been overshadowed by this attribute, but I was delighted that upon first swirl and sip of the 2009 the fruit came first. This is what you’d call a young wine, notice no heavy tannins and not much structure here. So don’t try to age these. Drink them new- thus the Nouveau celebration. This wine didn’t even last an hour in my house. Tis’ the season, so bottoms up!

Holiday Happenings

By Brianne Harrison

The holidays are here, and there are plenty of ways to get into the spirit this weekend. Here are some of our favorites:

Jingle All the Way Holiday Run, 12/3: Jog off some of your holiday indulgence and raise money for Special Olympics New Jersey. Dress up in your most festive running gear (prizes for the best outfits!), bring some friends or family members, and join the fun!

Festival of Trees, 12/2-1/10/10: Morven Museum & Garden in Princeton is dressing up for the holidays. Trees decorated by area businesses and organizations will be gracing the museum’s galleries—stop by and be inspired!

Holiday Light Show, 12/3-1/3/10: Be amazed as over 100 Christmas trees, floating on Lake Meone, light up to music in an orchestrated show. There will also be a Christmas Train, a Magical Talking Tree, and Story Time with Mrs. Claus every weekend in December.

“A Dickens of a Weekend,” 12/4-5: Catch a trolley in Spring Lake and enjoy costumed carolers, a scavenger hunt honoring Dickens’ Mr. Fezziwig, a Dickens-themed cocktail party, and a performance of “Scrooge”.

Cape May’s 36th Annual Christmas Candlelight House Tours, 12/5, 12/12, and 12/19: What better way to see Victorian Cape May than by candlelight? Explore at least 14 homes, inns, hotels, and churches decorated for the holidays while listening to carolers and strolling musicians.

Model Train Exhibit and Tree Lighting Ceremony, 12/4-29: The Barron Arts Center turns on their lights at their annual Tree Lighting Ceremony this weekend. There will also be collections for the Mayor’s Food Bank and for Angel PAWS, a non-profit organization dedicated to finding homes for stray, homeless, and abandoned animals.

Sister’s Christmas Catechism, 12/5: CSI meets Bethlehem as the Sister of Late Nite Catechism takes on The Mystery of the Magi’s Gold.

Messiah-A Sacred Oratorio by George Frideric Handel, 12/6: The New Brunswick Chamber Orchestra partners with the State Theatre to perform one of Handel’s most celebrated works.

Two Toasts for Tom

By Maureen C. Petrosky

Each year we wine writers are asked what is the best wine for Thanksgiving. In short, my answer is usually a Beaujolais Cru or a Pinot Noir. Both wine types tend to be crowd pleasers and also marry well with the mélange of flavors in the traditional Thanksgiving spread. This year I’m excited to say our traditional Tom Turkey is taking on some new sidekicks. My sister-in-law and niece, both originally from Venezuela, always lend a little spice to our family soirees, but this year their extended family is joining us, turning the typical Petrosky affair into our first international feast! The addition of empanadas, arepas and Pabellón Criollo is sure to add pizazz to our mashed potatoes and peas.

We all know the first Thanksgiving was a clash of culture and cuisine resulting in one of the few non-secular holidays everyone in this country enjoys indulging in. Whether your table will be full of the usual suspects or you’re adding a new dish or friend to the mix, I think it’s only right we toast Tom for bringing us all to the table. This year we’ll be starting with an aperitif that suits the season and the celebration: Pomegranate Champagne.

Pomegranates are abundant this time of year, and not only does the addition of this ruby-colored fruit makes for a fabulous centerpiece, it also makes for a sensational sip. So, if you’re looking to tip off turkey day with something pretty and pretty delicious or to top off your food-induced coma with a sweeter sip, here are two ways to wow your guests this Thanksgiving.

Pomegranate Champagne
1 ounce PAMA Pomegranate Liqueur
3 ounces Champagne
Pomegranate seeds for garnish

Add the PAMA to a champagne flute. Top off with the Champagne and add a couple of Pomegranate seeds for garnish.

If you’re looking for a sweeter sip, maybe something to go with that apple pie a la mode, try this instead:

PAMA and Champagne
3 ounces PAMA Pomegranate Liqueur
1 ounce Champagne
Granulated sugar to rim the glass

Dip the rim of a chilled champagne flute into the sugar. Pour the PAMA in and top with the Champagne.

Festive Feasts and Family

By Brianne Harrison

As we’re fast approaching a holiday dedicated to feasting, it seems only fitting to mention Festive Feasts and Culinary Creations, a new exhibit at the Monmouth Museum that runs through January 3.

Festive Feasts is the museum’s annual holiday exhibition, and it features trees decorated by local garden clubs and the Friends of the Museum, stories and family-friendly activities, and their traditional, ever-expanding model railroad. The museum also has several holiday and food-related activities scheduled throughout the month. Activities include a festival of songs with Maureen McCrink on November 29; Chocolate Fairies with Don Magee—a chocolate tasting featuring bittersweet chocolate popcorn and fountain dipped chocolate pretzels on December 6; stories of festival feasts with Joan Jannerone on December 13; and Who Says You Can’t Play With Your Food? where participants learn to make crafts with food items, on December 20.

Holiday programs are held from 2-3:30 p.m. The museum is open Tuesday through Sunday. Admission is $7 per person (children under 2 and Monmouth Museum members free). Visit monmouthmuseum.org for more information.

Don’t Miss…
The Thanksgiving Family Festival on November 27. Find buried treasure, uncover ancient stories, and learn to make pottery at the Newark Museum.

Annual Tree Lighting at Palmer Square on November 27. Enjoy music by Holiday Brass and the Princeton High School Choir as well as a reading of The Night Before Christmas before the 65-foot Norwegian spruce is lit by Santa Claus. Festivities will continue every Saturday and Sunday afternoon in December and on Christmas Eve.

Visions of Gingerbread

By Pat Tanner

Every year I have the same fantasy: that I will finally make a perfect gingerbread house. This never happens. I’ve come to the conclusion that what it takes are equal parts baking expertise, artistic flair, and engineering acumen. I come up short on at least two of these.

If you’re like me, don’t despair! I’ve found the perfect solution. And if you’re not like me, I encourage you to show off your skills while competing for some pretty nifty prizes. First, the solution.

At last summer’s Fancy Food Show I came across Virginia-based Gingerhaus Baking Kits, which even I cannot mess up. The genius is that you bake the pieces on a cardboard template – an armature, if you will - that includes tabs. You mix the dough (included in the kit and developed with the King Arthur Flour people), cut out the flat panels, flip them over, and bake. The kits include royal icing mix and decorations, and you apply them to the baked flat panels, and then assemble via the tabs. I’m partial to the deluxe house, which resembles a Bavarian town hall, but the smaller chalet is awfully cute. The big kit comes with panels for trees and gingerbread boys and girls as well. Decorations include peppermint sticks, peppermints, and candy hearts, but you can be creative and add your own. (That much should be doable, right?)

An all-natural version of the chalet kit is carried by the Whole Foods chain. Standard Gingerhaus kits are available at surlatable.com and kingarthurflour.com, but the best price I could find for the full-sized house is at amazon.com. [$19.95]

Once you’ve made your house - whether using a kit or your own ingenuity – you can enter it into the 5th annual contest taking place this Saturday (Nov. 28) at Grounds for Sculpture, as part of their Lights On! celebration. There are four categories: child, family, adult, and visitor’s choice. The gingerbread house drop-off period is up to 3 p.m. that day and winners will be announced at 4:30. The judges are Grounds for Sculpture staff and yours truly. Prizes include free memberships to Grounds for Sculpture (GFS), gift certificates to the museum shop, tickets to upcoming concerts, and GFS t-shirts, calendars, and mugs. Grounds for Sculpture is located at 18 Fairgrounds Road, Hamilton. To view the official rules and for more information about all the other activities surrounding the Lights On! celebration, which runs from 1 p.m. to 4 p.m. that day, visit groundsforsculpture.org.

Double Duty

By Brianne Harrison

Holiday shopping is about to go into full swing—so what do you get for the animal lover who has everything? How about a copy of Vet Confidential: An Insider’s Guide to Protecting Your Pet’s Health, which comes with the added bonus of helping animals in need?

Those animals are the ones currently crowding (seriously crowding!) the shelter in Darlington, South Carolina. The Darlington shelter will take in approximately 5,000 unwanted animals this year alone, and the massive influx is leading to shortages of food, medicine, space, and funds.

The plight of the Darlington shelter came to the attention of Dr. Louise Murray, author of Vet Confidential and director of medicine for the ASPCA’s Bergh Memorial Animal Hospital. In an effort to help, Dr. Murray will donate all author royalties for every copy of Vet Confidential that’s sold between November 15 and December 15 to the Darlington shelter. The book is a consumer’s guide to health care for pets, covering everything from vaccines to heart conditions, with information on the risks of certain medical procedures and the types of specialists who should conduct them. This excellent resource for pet owners will now be serving double duty—helping owners learn more about their pets’ health and helping the Darlington shelter feed and house its many animals. To learn more about Vet Confidential, click here. To learn more about the Darlington shelter and how you can help, click here.

The Right Stuff(ing)

By Judith Garfield

Ready to buck tradition and surprise your family with a new and exciting stuffing dish this Thanksgiving?

I think not.

There are as many variations on stuffing (or dressing as they politely call it in the South) as there are imaginative cooks, but that’s no reason for me to abandon my remarkably simple, delightfully ordinary, completely delicious bread stuffing. Stuffing is a personal thing and we all have our ideas of what tastes best. People can be quite attached to their childhood favorite and would never think of trying something new.

I must admit I fall into this camp. I liken my stuffing to the quintessential little black dress. Simple, classic, and unadorned. You will not find any thing resembling fruit, nuts, or sausage in my loveless stuffing. No cranberries, water chestnuts, mushrooms or olives. And cornbread is out of the question.

Sure, you could probably make a tasty stuffing with one or more of those ingredients, but for me, less is more. One Thanksgiving my friend brought her stuffing that she couldn’t stop talking about-cornbread, apples, walnuts, etc. I made my version and both were passed around the table. You know where this is going. First helping-tie. Second helping-loveless by a knockout.

Here’s my recipe. As usual, proportions are approximate. Serves 10 to 12.

1/2 stick of butter
2 c. chopped celery
2 med. onions, diced
a loaf of white bread (20 ounce size)
a loaf of oatmeal or whole wheat bread
turkey liver (take it out from inside turkey)
2 eggs
1 c. water or chicken broth

Toast the bread lightly and cube it. Sauté the turkey liver, onions, and celery in the butter. Add this mixture to the bread with the eggs and water. Mix well. Hands work best. Season with salt, pepper, and a teaspoon of dried sage. Stuff your bird and put any leftover in a baking dish. Cook the extra with the turkey for last thirty minutes.

I usually never have leftover stuffing to eat with my leftover turkey, but if I did I would put it on a nice sourdough roll with cranberry sauce and herbed mayo- Thanksgiving on a roll.

Table Whining

By Maureen C. Petrosky

If your family is anything like ours there’s always wine on the table. Nonna’s favorite is Prosecco, and Pop is happy with whatever you’re pouring. The rest of us have dramatically different tastes when it comes to what we choose to put in our glasses, just as our views on politics, relationships, and life in general vary considerably. With the holidays at our heels the inevitable family feasting and fevered table topics are just a beat away. This year I’m looking for light and lively conversation and a wine to please the masses.

My nightly ritual of polishing the glassware, getting the wine key--yes I still prefer the good ol’ fashioned kind--and picking which wine to review is so engrained I often forget that everyone doesn’t do this. I can go for days sipping simple wines that are fine but without anything special or striking, and I can also hit streaks of wine more worthy of cleansing the sink drain than my palate. It’s the bottles that surprise me that I always hold in my heart. This one in particular went under the radar. Lacking a fancy label, steep price tag, and ridiculously heavy bottle this simple red from the South West of France made me smile at first sip- Les Vignes Retrouvees, Saint Mont, 2006, $11.

When I asked my husband and tasting partner what he thought of it, he responded, “ It’s good. It’s like a table wine.” I was surprised he missed the supple mouth feel, the soft and soothing body, and the finesse in the finish. The fruits were ripe, red, and harmonious with the tannins. Indeed, it was a perfect table wine--one that won’t offend most foods, and one that is sure to entice many into a second or third pouring. While at first I took offense to his comment, I came around to see that it was a huge compliment to the wine, not a crack at it. Able to amicably finish the bottle in one sitting, we decided it was the perfect fit for our next gathering of family and friends. More importantly, it made me so excited to discover what else is pouring from the South West of France!

The Perfect Party

By Brianne Harrison

The holiday season is upon us once again, which means parties, which means stress for the host(ess). But if you’re going to be in the Princeton area Friday evening, you may want to check out an event that’ll help make your next soiree a smoother affair.

CoolVines is joining forces with Miele Gallery to present “The Perfect Holiday Cocktail Party: Easy Appetizers and Wines.” Holly Curry, Miele’s Home Economist, and Mark Censit, the owner of CoolVines, will be on hand to teach you how to make some simple yet delicious hors d’oeuvres and pair them with your favorite wines.

Sample blue cheese dip with kettle chips, spicy grilled Brazilian shrimp, Manchego and tomato toasts, and berry mascarpone cream with cinnamon sugar chips while you learn about this season’s hottest vintages in Miele’s beautiful gallery.

Cost is $15 per person. Register with Vicki Robb at 800.843.7231 x 2515 or e-mail vrobb@mieleusa.com. Miele Gallery, 9 Independence Way, Princeton.

Holiday Blessings

By Millicent K. Brody

I find myself feeling particularly grateful this Rosh Hashanah season. As Jews all over the world look forward to the year 5770, I can only share my heartfelt wish for a world of peace and harmony filled with good health and happiness for all.

One thing I’m very grateful for is the fact that many of my favorite markets, delicatessens, and grocery stores are not only stocking prepared Kosher and Kosher-style foods, they’re catering entire meals and ready-to-eat side dishes, making holiday entertaining a snap for myself and other busy families.

The centerpiece of every table should include a round, fresh-baked challah from a local bakery. At the Swiss Pastry Shoppe in Scotch Plains, proprietor John Cioffi has been at his huge ovens for hours and hours. Not only are his challah delicious, his rugalach are baked fresh daily. Filled with nuts, raisins, apricots, and chocolate, they’re worth the trip

A traditional holiday meal should start with appetizers of gefilte fish and chopped chicken liver. Then, of course, it’s a bowl of chicken soup with matzoh balls or noodles, or fresh vegetable soup. If you’re considering purchasing chicken soup and matzoh balls, consider taking your own soup pot to the University Diner in Union. The staff will be more than happy to ladle their steaming brew into your container. Then all you have to do is heat, serve, and enjoy.

Rosh Hashanah, entrees often feature roast chicken, brisket of beef, breast of capon, or stuffed Cornish hen. But oftentimes it’s the side dishes that really wow the guests. They could easily include potato latkes (pancakes), zucchini cup cakes, carrot souffle, a fruit compote, and a platter of freshly prepared garden vegetables.

At my house, the featured dessert is always a fresh plum cake, chocolate chip cookies, and, of course ice cream.

Suggested Places to Shop for the Jewish Holidays:

Bovella’s Pastry Shoppe, 101 E. Broad Street, Westfield

Deli-King Clark, Clarkton Shopping Center, 3090 Clarkton Dr., Clark, Linden; Deli King of Linden, 628 W. Saint Georges Ave., Linden

Fairway, Market, Fashion Center Mall, Rt. 17 North and Ridgewood Ave., Paramus

King’s Super Markets, 100 Morristown Road, Bernardsville; 450 U.S. Highway 206, Bedminster; U.S. Highway N. 22 & 513 Whitehouse; 64 Mountain Blvd., Warren, 908.226.4988

Swisse Pastry Shoppe, 1711 E. 2nd St., Scotch Plains

Shop Rite of Bound Brook, Kosher Experience, 611 Union Ave., Bound Brook and the local Shop Rite Supermarkets in your area.

University Diner, 580 North Avenue, Union

Wegman’s, 724 Route 202 S., Bridgewater; 2100 Route 70 W., Cherry Hill; 55 US Highway 9, Manalapan; 2 Centerton Rd., Mt Laurel; 1104 Highway 35, Ocean; 240 Nassau Park Blvd., Princeton; 15 Woodbridge Center Drive, Woodbridge

Whole Foods: 222, Main St., Madison; 2245 Springfield Ave., Vauxhall; 701 Broomfield Ave., Montclair; 235 Prospect Ave., West Orange.

This 'ol Barbeque

By Judith Garfield

It should come as no surprise that I did not do any barbequing this past Memorial Day.

I hate to cook outside as much as I hate to cook inside.

S. takes over when company comes. He is a barbeque purist. Only wood will do. He loves to grill. Anything, anytime, anywhere. A real grill seeker. He has his secret recipes and does not like sharing them, so don’t bother asking. However, the Loveless Cook has her ways. I have learned that for his chicken breasts on the grill, which always get rave reviews, he likes to brush them with a mixture of Dijon mustard and oil. Then he pounds them with a mallet so they lie flatter and cook more evenly The last five minutes of cooking he sprinkles seasoned bread crumbs on both sides. Crisp and moist, and quite delicious.

We have a very old stone barbeque pit that I believe George Washington and his soldiers might have used for a quick burger stop before they headed to the Delaware. He has written about attending a ‘barbicue’ in Virginia in 1769. Who knew? Father of our country….first in war, first in peace, first in…..barbeque.

My responsibility is to entertain the troops and keep them occupied while the grill sergeant rustles up the grub. I always make sure there is plenty to drink, and lots of chip and dip. The food is never quite ready when it should be, so I always have some activities lined up. The sillier the better. Did I mention there is always plenty to drink?

Last weekend we had fun with this.

Everyone must answer the following questions. What is your….

1. Rock Star Name (first pet and street where you grew up)
Heidi Tulpehocken

2. Gangsta Name (fave ice cream, fave cookie)
Mint Chip Milano

3. Star War Name (first three letters of your last name, first two letters of your first
GarJu

4. Hippie Name (what you ate for breakfast, fave tree)
Waffle Dogwood

5. Detective Name (fave color, fave animal)
Blue Dog

Feel free to share any others you think might entertain the hungry and slightly intoxicated. July is almost here.

May the fourth be with you, GarJu

April Showers Mean the Holidays

By Millicent K. Brody

I’m starting to stress. April showers bring Passover and Easter and millions of dishes, glasses, plates, and silverware. But in spite of all the pots, pans, and hours spent on preparation, I believe holidays are always special. I continually look forward to friends and family gathering to celebrate any occasion.

And like every year, I stress over the one significant question: Should I order out...or do it all myself? And as always, my mother comes to me from the underworld with her usual smirk, and says, “You don’t have to have anyone do for you what you can do for yourself.”

Of course, after doing the holidays, and that includes Christmas, (I love Christmas), I basically have the menus etched inside my brain, but this year I really want to do something a bit different.

Along with brisket, which I prepare with lots of carrots, mushrooms, onions, and potatoes, I decided to ask my cousin Carole for her most delicious vegetable casserole. Next, I begged Rob Russo, who, with his family, owns Girasole in Bound Brook, to share his recipe for herb roasted lamb. What’s for dessert? I’m heading to Swiss Pastry Shoppe in Scotch Plains for an array of their fabulous chocolate covered macaroons. I’ll do a fruit platter, and mix it all up with what else? Ice cream!

Herb Roasted Lamb Tenderloin
Girasole, 502 W. Union Ave. Bound Brook: 732-469-1080
Ingredients:
4 lb. New Zealand rack of lamb, trimmed and deboned
2T. Olive Oil
6 Rosemary sprigs
8 Large Thyme Sprigs
8 Large Sage sprigs
1/2 C. finely chopped shallots
2T. finely chopped garlic
3 T. Dijon mustard

Sauce:
1/3 C. dry Vermouth
2 t. Dijon mustard
1 1/3 C. reduced chicken broth
1/2 t. unsalted butter
1 1/2 T/ all purpose flour

Procedure:
Heat oven to 350 degrees

Dry loin of lamb. Season with sea salt and black pepper. Place in flameproof roasting pan and place over burner to brown.

Transfer to larger roasting pan. Add shallots, garlic and 1 T. Oil. Smear over meat. Lay herb sprigs on top of meat. Roast 1 hour


Carole Chopin’s Vegetable Casserole
Ingredients:
5 T. butter or light olive oil
1 C. chopped onions
1/2 C. chopped celery
1 1/2 C. grated carrots
2 boxes frozen, chopped, defrosted and drained broccoli
3/4 C. matzoh meal
3 eggs
1/2 C. chopped mushrooms
salt and pepper to taste

Procedure:
Sauté vegetables at least 10 minutes or until soft

Add beaten eggs, matzoh meal, and seasoning

Spray 9x9 square pan. Add vegetable mixture. (Add any left over vegetables lurking in the refrig).

Bake 350 degrees for 45 minutes.


Tips for Holiday Food Shopping:
Shop Smart--Read the flyers; Check prices, even at the Big Box stores. For those who are simply crazed and need a helping hand, see Steve Geller, general manager at Livingston Bagel, and order a 5-course Passover Dinner, ($21.95 per person). At Culinary Creations in Hillsborough, buffet packages run from $15.95 per person to $24.95 for a full buffet. All start with garden salad, roasted leg of lamb or turkey, corresponding vegetables, and dessert. Ask for Tim Mason: 908.281.3894.

FYI:
Burrini’s Old World Market, Sussex Turnpike, Randolph: 973.895.6100.

Livingston Bagel, 37 East. Northfield Rd., Livingston: 973.994.1915

Wegmans: Bridgewater, Cherry Hill, Manalapan, Mt. Laurel, Ocean, Princeton, Woodbridge

Your local Shop Rite, Kings, and Stop & Shop offer savings for Passover and Easter

Swiss Pastry Shoppe, 1711 E. 2nd St., Scotch Plains; 908.322.4751

Salad Days in the New Year

By Pat Tanner

I seem to have once again fallen victim to both the excesses of holiday eating and the need for feel-good New Year’s resolutions, so I find myself drawn to salads. Which is why I’ve gleaned the interesting recipes below from some of the Garden State’s finest practitioners.

Grilled Romaine Salad
Michael Carrino, Chef/Owner, Restaurant Passionne, Montclair

2 heads romaine lettuce, split in half
1/2 cup white balsamic vinegar
1/2 cup olive oil
2 cloves garlic, minced
1 large shallot, minced
1 teaspoon dried oregano
1 teaspoon chopped parsley

Place all ingredients into a large zip-tight bag and allow to marinate about an hour, tossing around every few minutes. Heat grill (or broiler) to high and place the four pieces of romaine on the grill (or broiler pan) making sure they do not touch. Grill for about 1 minute then turn and grill for another 2 minutes.


Sherry Vinaigrette for a Crowd
Kevin Sbraga, Executive Chef, Rat’s Restaurant, Hamilton

1 cup sherry vinegar
1 shallot, minced
1 tablespoon Dijon mustard
1 cup olive oil
2 cups grape seed oil, or other mild oil (such as canola or safflower)
Salt and pepper

Blend the vinegar, shallot, and mustard in a food processor. With the motor running, slowly drizzle in the two oils until mixture is emulsified. Add salt and pepper to taste.
Note: Recipe may be scaled down, retaining a ratio of 1 part vinegar to 3 parts oil. Toss with mixed greens.


Membrillo Vinaigrette
Inspired by Will Mooney, Chef/owner, Brothers Moon, Hopewell

1/2 cup extra virgin olive oil
Scant 1/4 cup sherry vinegar
3 tablespoons membrillo (quince paste)
Salt and pepper

Combine first three ingredients in a blender. Add salt and pepper to taste. Pour over a salad composed of arugula, sliced Granny Smith apples, toasted almonds, and Manchego cheese. Makes enough for 4 servings.