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Opening Day

Ballpark favorites in a league of their own

By Keri Fisher
Globe Correspondent / March 31, 2010

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After a long winter, Opening Day at Fenway does more than signify the beginning of baseball. It means the start of spring and the promise of a winning season.

Ballpark food may not be great cuisine, but it carries the weight of tradition. You can produce delicious versions of these favorites at home and have a great time doing it.

This baseball menu features homemade corndogs, which are worlds away from their frozen, convenience store cousins. Dip halved hot dogs into a thin cornbread batter, fry, and serve. Like most fried foods, these don’t hold up for very long, so fry just before serving.

Soft pretzels are another ballpark treat most people would sooner buy than make, but the homemade versions are surprisingly easy. The dough comes together quickly with pantry ingredients and gets a quick 30-minute rise. Shaping the ropes of dough into traditional pretzels takes some practice, but these taste great even if just rolled into a circle. Brush the finished pretzels with melted butter as the Amish do.

For dessert, turn to a childhood favorite — Cracker Jack— updated as popcorn balls. Coat plain popcorn and peanuts with a brown sugar caramel and shape into balls. Sorry, no prize included. Look to the Red Sox for that.