As we shiver through these wintry days, it's fun to dream of spring. And there is nothing that is more springlike than the return of baseball season, complete with special food events.
The Trenton Thunder have released their list of spring promotions. If you're planning to purchase individual game tickets when they go on sale March 14, you might want to choose one of the six nights the ballpark will offer free food. There will be free hot dogs on April 18 & 19 and Sept. 7, followed by free ice cream June 10 and Aug. 31. Children 12 and younger will receive free ice cream July 12.
During Family Fun Weekend, May 1 to 3, fans can purchase four tickets, four hot dogs, four popcorns and four sodas for $48. Super Value Tuesdays are back and every Tuesday night game features Kids Eat Free & $1 Dogs. Thirsty Thursdays will return with $2 beer specials until the middle of the 5th inning.
For additional promotions, including bobbleheads and other giveaways, see the Thunder website milb.com/promotions/index.jsp?sid=t567
Soup's on again
The Hamilton Rotary is reprising its successful "Soup 4 You" Cook-Off, where local restaurants cook up large vats of their favorite soup and compete for prizes.
Last year's competition included innovative combinations such as beef with cabbage and drunken bacon and bean, with the top prize going to La Piazza in Allentown for its Cream Roasted Red Pepper with Chicken Soup.
The event has grown popular enough that it is moving to a new venue to accommodate the large crowd that turns out to taste the soups and vote for their favorite. This year's event is scheduled for 4:30 to 7 p.m. Feb. 23, in the cafeteria at Steinert High School in Hamilton.
This year there will be 15 local area restaurants participating including The Stone Terrace by John Henry's, Mamma Rosa's, Killarney's Publick House, Jersey Girl, Mannino's 3 and Villa Romanza in Hamilton, Mastoris in Bordentown, LaPiazza in Allentown and Villa Barone in Robbinsville.
Tickets are $10 per person; children younger than 8 are admitted free. Each ticketholder can vote for their favorite soup. Tickets are available from Hamilton Rotary Club members or can be purchased at the door. The "Soup 4 You" Cook-Off is a fundraiser for scholarships for Hamilton School District graduating seniors.
In the meantime, here is a recipe for a warming, Italian-style chicken soup from Jim Weaver, owner of Tre Piani Ristorante at Forrestal Village in Plainsboro.
Tre Piani's Chicken Soup Made Italian
4 quarts water or chicken stock
1 large cut-up chicken, traditionally stewing or large roaster, but a good organic chicken will do (try to get the biggest one you can)
Marrow bones
3 whole onions, halved, unpeeled
2 parsnips, peeled and left whole
5 stalks celery and their leaves
1 rutabaga, peeled and quartered
1 large turnip, peeled and quartered
4 carrots, peeled and cut into 1 inch chunks
1 tablespoon salt
1/4 teaspoon pepper
Put the water and the chicken in a large pot and bring the water to a boil. Immediately turn down the heat and bring to a simmer. Skim off the froth.
Add the chicken, marrow bones, onions, parsnips, celery, rutabaga, turnip, and carrots. Cover and simmer for 21/2 hours, skimming frequently the solids that float to the surface. Stay in the kitchen and hover over the soup. It should never boil. You want to see a very slow, lazy bubbling.
When done let cool a bit. Strain, pressing the vegetables and chicken down lightly to release flavorful juices. Discard the vegetables and reserve the chicken. Strain the liquid again through a double layer of cheesecloth. Adjust the seasoning to taste and let cool.
Refrigerate the liquid to solidify the fat. When the fat solidifies, remove it from the soup.
Remove the skin and bones from the chicken and cut the meat into bite-size chunks.
To Italianize it:
1 cup shredded chicken
2 cups escarole, or other sturdy greens, shredded
One 15-ounce can cannellini beans, drained and rinsed
Good olive oil
1/2 cup chopped high quality Italian canned tomatoes (option)
A nice chunk of parmigiano reggiano for "shaving"
Bring the soup back to a boil. Drop the chicken into the boiling soup and simmer for 5 minutes. Stir in the greens and beans and simmer until wilted, 5 minutes longer. Divide into individual bowls, drizzle with good olive oil and, using a vegetable peeler, shave on some parmesan. Serve immediately, passing extra cheese at the table.
Warming up with coffee class
Kathleen Rana, owner of Jersey Girl Cafe, will host Coffee 101 with Alex on Feb. 24, at the Hamilton restaurant. Barista Alex Magby will explain the ins and outs of espressos, steaming milk, and how to make the perfect coffee drink.
Alex will also provide a brief history of the evolution of coffee; tips on purchasing, grinding, and brewing; and advice on how to take care of your amazing espresso /cappuccino maker. Everyone gets to make their own signature coffee drink. To register see the website jerseygirlcafenj.com.
Valentine's Day chocolate
In the United States, more than 58 million pounds of chocolate are sold during Valentine's week. That's a heck of a lot of chocolate. You can make your own chocolate treats such as cookies, cupcakes or these peanut butter bars from tasteofhome.com:
Chocolate Peanut Butter Crisp Bars
1 1/2 cups graham cracker crumbs
1 cup sugar
3/4 cup packed brown sugar
3/4 cup butter, cubed
1/3 cup 2 percent milk
2 sleeves butter-flavored crackers (about 80 crackers)
1 cup butterscotch chips
1 cup (6 ounces) semisweet chocolate chips
3/4 cup creamy peanut butter
1. In a saucepan, combine the graham cracker crumbs, sugars, butter and milk. Bring to a boil, stirring constantly; cook and stir 5 minutes longer.
2. Place a single layer of butter-flavored crackers in a greased 13-x 9-inch dish; top with half of crumb mixture. Repeat layers. Top with remaining crackers.
3. In a small saucepan, combine the butterscotch chips, chocolate chips and peanut butter. Cook and stir until smooth. Pour over crackers. Let stand until set. Yield: 15 servings.
Per service: 517 calories, 29 g fat (15 g saturated fat), 25 mg cholesterol, 361 mg sodium, 61 g carbohydrate, 2 g fiber, 7 g protein.
Contact Food Notes at syeske@njtimes.com
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