Year: 2024

Magnolia Maiden

Sometimes something is perfectly fine on a small scale, but all in all just Too Much — saunas, triplets, you get it.

This classic cocktail is Just Enough.

Magnolia Maiden

  • 1½ ounce bourbon
  • 1½ ounce orange liqueur – Grand Marnier or Orange Curacao
  • 1/3 ounce simple syrup (see below)
  • splash (about 1 ounce) plain seltzer or club soda

Combine bourbon, orange liqueur and simple syrup over ice in a cocktail shaker. There are several types of shakers, but I like something called a Boston shaker. It consists of two cups, one large and one smaller. When you’ve added everything you want to shake to the large cup, turn the little one upside-down and wedge it into the big one. This will create an airtight seal and allow you to shake a drink without it making a break for freedom and drenching your kitchen with bourbon.

Shake the cocktail thoroughly. When the mystic voice of the cocktail lets you know that it is ready (or when you feel the ice start to break up inside the shaker) break the seal on the shaker. As you’ve chilled the cocktail, you’ve also chilled the air inside the shaker, which has contracted, tightening the already air-tight seal.

Strain the cocktail over fresh ice in a rocks glass. If you’re using a Boston shaker, pull the two halves apart slightly, making a shallow V shape. Your drink will pour out, leaving the ice behind. “There, there,” you can say to the shaker, “doesn’t that feel better?”

Top it off with a generous splash of club soda, and stir gently.

The only thing about this drink that is too much is its name. The bourbon isn’t too bourbony. The orange liqueur isn’t too sweet. It is neither too flat nor too bubbly. It tastes like something a relaxed person would drink.

Simple syrup

Drink recipes throw around the term “simple syrup” like everyone knows what that means. It’s one of those phrases like “slip differential” or “antioxidant” that everyone pretends to understand, but I think a surprising percentage of people don’t.

Have you ever added a packet of natural sugar to an iced coffee, and some of it ends up in a little pile at the bottom of the cup? Simple syrup is sugar that has been put into a solution with water, so that won’t happen to your cocktails.

The reason it is called “simple syrup” is that it consists of equal amounts of water and sugar; there is no recipe to memorize. Add equal amounts of white, granulated sugar and water — this can be by weight, or by volume — to a saucepan. Bring it to a boil on your stove, at whatever temperature you want, stirring occasionally. Let it boil for a few seconds to make sure all the sugar has gone into solution; then remove it from heat, let it cool, and store it in your refrigerator indefinitely. Don’t worry about it getting lonely; it’s very approachable and will make friends with your condiments quickly.

Featured Photo: Photo by John Fladd.

Grilling with heat

Spice things up by adding some hot sauce to your grilled eats

A classic rite of passage each spring is bringing a grill out of storage and getting ready for the first outside cooking of the year. Nobody looks forward to this more than Phil Pelletier, owner of Smokin’ Tin Roof, a hot sauce company based in Manchester. He says that grilling season brings out a whole new side of his company’s hot sauces.

“Most of our stuff is designed to use any way you want,” he said, “so grilling is a great use for it.”

Smokin’ Tin Roof makes nine products of different heat levels — four sauces, three condiments, and hot pepper jelly. Although only one of the products is a barbecue sauce — the blueberry-based Northwoods BBQ — the other products have qualities that lend themselves to grilling.

North Carolina-style barbecue sauces are vinegar-based. The vinegar might be balanced out with something sweet, such as molasses or fruit, but the acidity is a fundamental characteristic of that type of sauce. Similarly, most hot sauces are vinegar-based as well.

“Our ‘Grow a Pear’ is made with pears,” Pelletier said as an example, “but it’s based on apple cider vinegar. You need that acidity for shelf-stability.”

South Carolina-style sauces, on the other hand, lean heavily into mustard. Smokin’ Tin Roof’s Bacon Stout Mustard works well as a wet rub for grillers who like to build layers of flavor.

Pelletier recommended against using too spicy a hot sauce for grilling, at least at first.

“Extreme heat gets in the way of the flavor you’re using, and you want a solid taste to stand up to the smoke from the grill,” he said. This is something that has come up while developing recipes for hot sauces.

“We use ghost pepper powder to vary the heat levels in our sauces, and we were really surprised that, aside from the heat, it neutralized the flavor of lemon. We ended up going in a completely different direction for that recipe; we used roasted garlic,” Pelletier said.

What a griller has to do, he says, is similar to what they do when working up a new recipe: work backward.

“You have to keep the final flavor in mind, then ask yourself, ‘What do I have to do to get that flavor?’” he said.

He gave the example of when his wife, Melissa, was developing a smokey pepper hot sauce.

“There were so many iterations of that sauce. She would get to a certain point in the recipe, and then it would suddenly go in a different direction, and we’d have to start over, focusing on her vision of a final flavor,” he said.

Keeping complementary flavors in mind — what goes with what — helps simplify choosing a grilling sauce. He uses some of Smokin’ Tin Roof’s products as examples:

Green Monstah is a verde-style sauce with pineapple. It has a bright flavor that is excellent with fish. Grow a Pear, on the other hand, has a fruity sweetness that plays well with the flavor of smoke. Pork is a natural with anything fruity, so Pelletier recommended using his Burnin’ Raspberry sauce with it.

(In a side note, Pelletier said the raspberry sauce might be his most versatile one. “We make it in two levels of heat,” he said, “which opens up a lot of directions you can take it. There is an ice cream business that buys it by the case from us to use as a sundae topping.”)

Smokin’ Tin Roof products are made with food-lovers in mind, Pelletier said, rather than chili-heads who are focused on extreme heat, which makes it a natural for grilling.

“Most serious grillers want to do something different. They want to make a unique match to whatever they want to grill,” he said.

The Weekly Dish 24/05/09

News from the local food scene

• Cake for Mom: Flight Coffee Co. (209 Route 101 in Bedford; flightcoffeeco.com, 836-6228) has two layer cakes, chocolate or vanilla with chocolate or vanilla buttercream, that can be ordered by Thursday, May 9, for a Saturday, May 11, pickup, according to a post on Flight’s Facebook page. Email [email protected] or call 836-6228 to order a cake, which costs $45, the post said. Find more special brunches, dinners and other eats for Mother’s Day (Sunday, May 12) in the May 2 issue of the Hippo. Find the e-edition at hippopress.com; the story starts on page 24.

• Coffee weekend: The Northeast Coffee Festival runs Friday, May 10, and Saturday, May 11, in Concord. The event, which takes place at locations in downtown Concord including South Main Street, the Bank of NH Stage and Red River Theatres, will feature live music, coffee workshops, an outdoor community market and on Saturday a latte art throwdown at 4 p.m. Attending the market and the music is free; passes to other events are available at northeastcoffeefestival.com, where you can also find a map, schedule and more.

• Bacon! Tickets — and merch — are on sale now for the NH Bacon & Beer Festival ,which will be held Saturday, June 1, from 1:30 to 4:30 p.m. at the Anheuser-Busch fields in Merrimack. Tickets in advance cost $60 for general admission and $100 for VIP admission, which includes a 12:30 p.m. admission time, according to nhbaconbeer.com. The event features live music from The Slakas as well as, of course, bacon (from 20 samplers), beer (from 60 craft brewers) and 25 teams competing in a pulled pork contest, according to the website. The event benefits the High Hopes Foundation.

• Berry informative: The NH Audubon will hold a “Growing Backyard Berries” workshop on Thursday, May 16, from 6 to 8 p.m. at the Massabesic Center (26 Audubon Way in Auburn). The cost is $15. The presenter is Steph Sosinski, UNH Extension Home Horticulture Program Manager. Register by May 14 at the UNH Extension site, which you can reach via nhaudubon.org.

On The Job – Corey McNabb

Owner of Dragon’s Den Candles in Nashua

Explain your job and what it entails.

I own and operate Dragon’s Den Candles [DragonsDenCandles.com]. I make fantasy, tabletop gaming themed candles that are all designed with a certain sense in mind to give ambiance when you’re playing a game, or reading a book, watching a movie, that kind of thing.

How long have you had this job?

It’s what I’ve been doing for the last couple years now, about 2 1/2 years now.

What led you to this career field and your current job?

I worked in retail for 20 years and I finally got myself out of that…. Trying to come up with something new on a random Sunday my wife and I started making candles just for fun and we both really enjoyed it and it just kind of snowballed from there. I’m a big nerd so I took it in the nerdy direction with the candles I make.

What kind of education or training did you need?

I was mostly all self-taught. Did a lot of research online. We got some candle-making starter kits that had like the basic instructions and just looked up all the different ways people do them and figured out from there, as we narrowed it down and honed our method.

What is your typical at-work uniform or attire?

Just my usual casual everyday wear. We do all this right out of our house so … just khakis and a T-shirt.

What is the most challenging thing about your work, and how do you deal with it?

We have two different candle lines we mainly sell at conventions and craft fairs and ren faires…. We’re constantly traveling up and all over New England selling at different places. It’s a lot of maintaining the proper amount of stock…

What do you wish you had known at the beginning of your career?

Any kind of knowledge into all these different kinds of shows and events that we sell at would have helped tremendously, and just the general knowledge of how much of my house doing this was going to absorb.

What do you wish other people knew about your job?

Probably the amount of time that goes into it. It is a long process making all the candles that we make.

What was your first job?

My very first job ever, I worked at when I was 16 years old, Whalom park down in … Mass. It was a little amusement park. It’s no longer there. I did puppet shows, marionette shows and [was one of] the big costume guys that walked around the park.

What is the best piece of work-related advice you’ve ever received?

At the start of anything you do, it’s always going to look messy. You just need to keep pushing through. It will eventually get to what it needs to be. —Zachary Lewis

Explain your job and what it entails.

I own and operate Dragon’s Den Candles [DragonsDenCandles.com]. I make fantasy, tabletop gaming themed candles that are all designed with a certain sense in mind to give ambiance when you’re playing a game, or reading a book, watching a movie, that kind of thing.

How long have you had this job?

It’s what I’ve been doing for the last couple years now, about 2 1/2 years now.

What led you to this career field and your current job?

I worked in retail for 20 years and I finally got myself out of that…. Trying to come up with something new on a random Sunday my wife and I started making candles just for fun and we both really enjoyed it and it just kind of snowballed from there. I’m a big nerd so I took it in the nerdy direction with the candles I make.

What kind of education or training did you need?

I was mostly all self-taught. Did a lot of research online. We got some candle-making starter kits that had like the basic instructions and just looked up all the different ways people do them and figured out from there, as we narrowed it down and honed our method.

What is your typical at-work uniform or attire?

Just my usual casual everyday wear. We do all this right out of our house so … just khakis and a T-shirt.

What is the most challenging thing about your work, and how do you deal with it?

We have two different candle lines we mainly sell at conventions and craft fairs and ren faires…. We’re constantly traveling up and all over New England selling at different places. It’s a lot of maintaining the proper amount of stock…

What do you wish you had known at the beginning of your career?

Any kind of knowledge into all these different kinds of shows and events that we sell at would have helped tremendously, and just the general knowledge of how much of my house doing this was going to absorb.

What do you wish other people knew about your job?

Probably the amount of time that goes into it. It is a long process making all the candles that we make.

What was your first job?

My very first job ever, I worked at when I was 16 years old, Whalom park down in … Mass. It was a little amusement park. It’s no longer there. I did puppet shows, marionette shows and [was one of] the big costume guys that walked around the park.

What is the best piece of work-related advice you’ve ever received?

At the start of anything you do, it’s always going to look messy. You just need to keep pushing through. It will eventually get to what it needs to be. —Zachary Lewis

Five favorites
Favorite book: The Hitchhiker’s Guide to the Galaxy
Favorite movie: Who Framed Roger Rabbit?
Favorite music: lo-fi ambient music that I can have going on while I’m doing other stuff
Favorite food: pizza with bacon on top
Favorite thing about NH: I like the environment. It’s hilly, there’s trees, there’s rivers, I like that general atmosphere, that kind of outdoorsy air that it has here.

Featured photo: Corey McNabb. Courtesy photo.

Treasure Hunt 24/05/09

Dear Donna,

I inherited this punch bowl from my grandmother. I have four matching cups with it. Everything is in good shape. Can you give me an evaluation on it?

Thank you, Donna.

Cindy

Dear Cindy,

Thanks for all the photos, Cindy; they really help.

Your Heisey punch bowl is from the early 1900s and is the fluted pattern. Heisey was produced in Ohio and has an interesting history.

Your punch bowl in the fluted pattern most likely had at least a dozen punch cups. You could collect older ones today to complete your set again.

The values used to be at least triple what they are today. Heisey glass was mass-produced along with several others from the same period.

Condition, patterns and rarity all still come into play for pricing. I found values in the range of under $100 for the punch bowl itself. Note: The punch bowl base has a second use when separated from the bowl, as a flower vase. Sweet!

I hope this helped, Cindy, and thanks for sharing.

Kiddie Pool 24/05/09

Family fun for whenever

Keep the comics coming

• The children get a comic convention of their own at Kids Con New England, which will take place Saturday, May 11, from 10 a.m. to 5 p.m. at the Everett Arena, 15 Loudon Road in Concord. The event features artists, illustrators and authors; performers such as Sages Entertainment magic and musical guests Clemenzi Crusaders; cosplayers as princesses, superheroes, Star Wars characters and more; game makers and gaming; vendors of comics, collectables and more, and activities such as Jedi training, according to kidsconne.com, where you can see a list of scheduled participants and purchase tickets. Tickets cost $15 per person, $12 for seniors and military and $55 for a family-of-four bundle; under 5 get in for free but all children must be accompanied by an adult, according to the website.

More books

• Nashua Public Library will be hosting children’s author Meg Medina, the Library of Congress’ current National Ambassador for Young People’s Literature, for a special afternoon of food, books and lively conversation with on Sunday, May 12, from 1:30 to 3 p.m. where a complimentary lunch is provided and kids and teens will receive a free Meg Medina book and a flower they can give to a caregiver, courtesy of the Friends of the Nashua Public Library, according to their website. NPL is one of four public libraries selected this year for Medina’s national tour to introduce her new platform, ¡Cuéntame! Let’s Talk Books!, according to the same website. She’ll also talk about Evelyn Del Rey is Moving Away and Yaqui Delgado Wants to Kick Your Ass. Medina will sign your books and copies of her books will be available for purchase from Balin Books, according to the same website. Visit nashualibrary.libcal.com/event/12307515.

Fun with foxes

• On Monday, May 13, Concord Public Library (45 Green St.) will host Fabulous Foxes from 6:30 to 7:30 p.m., recommended for families with children of all ages. Registration is required. Participants will explore the curiously cat-like member of the dog family before learning how to mimic a few of their fascinating features. Visit concordnh.gov for more information.

Kids on stage

• The Majestic Academy of Dramatic Arts Teens will present Les Miserables, School Editionon Friday, May 10, at 7 p.m., Saturday, May 11, at 2 and 7 p.m., and Sunday, May 12, at 2 p.m. at the Derry Opera House (29 West Broadway in Derry, majestictheatre.net, 669-7469). The school edition features updated orchestrations based on the Tony-nominated 2014 Broadway revival; this approved edition has been abridged to a running time of just over two hours while maintaining the integrity of this musical masterpiece, according to a press release. Tickets range from $15 to $20.

• The Peacock Players will present Godspell as their spring teen mainstage production at the 14 Court St. theater in Nashua on Friday, May 10, at 7 p.m., Saturday, May 11, at 2 p.m., and Sunday, May 12, at 2 p.m. and will run through Sunday, May 19, according to their website. Godspell was the first major musical theater offering from Stephen Schwartz (Wicked, Pippin, Children of Eden), and it took the world by storm with an eclectic parade of beloved songs, in which a small group of people help Jesus Christ tell different parables by using a wide variety of games, storytelling techniques and a hefty dose of comic timing, according to the same website. Admission is free. See peacockplayers.org.

• The Flying Gravity Circus (222 Isaac Frye Hwy. in Wilton, 413-313-1778, flyinggravitycircus.org) presents its Big Show at the Amato Center for the Performing Arts (56 Mont Vernon St. in Milford, 672-1002, amatocenter.org) Friday, May 10, at 7 p.m., and Saturday, May 11, at 2 and 7 p.m. The Flying Gravity Circus is a nonprofit youth organization promoting positive development in children and teens through comprehensive circus arts education, according to the website. The Big Show will feature 45 troupers, ages 10 through 18. Tickets cost $25 for adults, $15 for children 3-12 and seniors 65+.

Cheer your team

• The New Hampshire Fisher Cats continue a string of games this week against the Harrisburg Senators. Games start at 6:30 p.m. on Thursday, May 9, (which is Wizards & Wands Night) and Friday, May 10 (which will feature Atlas Fireworks). On Saturday, May 11, gametime is at 4:05 p.m. and the team will play as the Manchester Chicken Tenders. On Sunday, May 12, take mom to a 1:35 p.m. game, where the first 1,000 fans through the gates can get a Fisher Cats sun hat, according to milb.com/new-hampshire, where you can purchase tickets, Manchester Chicken Tenders merch and more.

• New Hampshire Roller Derby opens its season Saturday, May 11, with a mixed public scrimmage from 5 to 9 p.m. at JFK Memorial Stadium (303 Beech St. in Manchester, 624-6444). For more information, visit NH Roller Derby’s website, nhrollerderby.com.

Fun with mom

• Celebrate Mother’s Day at Charmingfare Farm (774 High St. in Candia), where they are offering free admission to moms when accompanied by their children who are 12 years and under on Sunday, May 12, from 11 a.m. to 3 p.m., making it the perfect family outing, according to their website. Explore their scenic farm, see firsthand how animal mothers care for their young, enter into a raffle with the possibility of winning a unique birdhouse, and even take rides on a pony, tractor, or a horse-drawn carriage, according to the same website. Moms will also enjoy a 10 percent discount in the gift barn and children under 23 months are free, regardless. Tickets range between $22 and $29 and moms with up to five children are free. Find out more at visitthefarm.com.

• Guess who has meals for kids that Mom doesn’t have to cook? Many area restaurants! Find a listing of spots offering special meals for brunch or dinner on Sunday, May 12, in the May 2 issue of the Hippo. Find the e-edition at hippopress.com; the story starts on page 24.

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