Independence Day BBQ

Hot dogs and apple pie: It doesn’t get more American than that, right? Well, we had hot dogs, rabbit sausage, Mexican corn (elote) and strawberry-balsamic pie, and our friends are from all over the globe, but it sure was a great BBQ. And what’s more American than that?

Our friends Tania and Loc had people over to celebrate Independence Day on their rooftop deck. The temperature was pushing 100°F that day, which meant everyone was clamoring for the shade. We braved the heat for the sake of grilled meats, though. Christina brought rabbit sausage, Jason’s new favorite thing, while Erin insisted on good ol’ Hebrew Nationals for her July 4th menu. Erin made her family favorite cucumber-onion salad (recipe below) and a potato salad that uses goat cheese instead of mayonnaise so the heat wouldn’t make things too disgusting. Everyone found a spot in the shade of the umbrella and gathered around the great big table.

Cucumber-Onion Salad (at lower left in photo above)

2 cucumbers, peeled and thinly sliced (leave a small bit of peel for decorative purposes; use a mandoline to get really thin slices)
1 small onion, thinly sliced
1/2 cup sour cream
1/3 cup white vinegar
3 tablespoons sugar
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dry mustard

Combine all ingredients in a bowl. It tastes like summer!

We ate dessert in their air conditioned apartment. Strawberry-balsamic pie from Four and Twenty Blackbirds, plus homemade lemon meringue by Christina and a lemon-olive oil cake from Pam rounded out our citrussy, tasty dessert spread. Once the sun had set, we made our way back upstairs to see if we could spy the fireworks, despite their location over the Hudson. And we could see them, sorta.

Jason was committed to getting a great fireworks shot.

Erin preferred her view.