Author: John Fladd

• 1 cup (120 g) all-purpose flour
• 2 Tablespoons cocoa powder
• ½ teaspoon salt
• 1/3 cup (66 g) sugar
• ½ cup (1 stick) butter
• ½ cup (half an 8-ounce package) cream cheese
• 1 egg, separated
• 1 teaspoon vanilla
• 3 Tablespoons + 3 Tablespoons seedless raspberry jam
• ¾ cup (4 ounces or 125 g) semi-sweet chocolate chips, chopped

Whisk the dry ingredients — the flour, salt and cocoa — together, and set aside.

Right now you might be asking, “If I’m whisking the dry ingredients together, why not the sugar?” Interestingly enough, because it melts into wet ingredients so easily, it is usually considered a wet ingredient.

With a mixer, cream the butter, cream cheese and sugar together until they are light and fluffy. If your dairy is cold, it will cream up perfectly well, but clumps of it might stick in your mixer blade(s); knock it off with a rubber spatula, or turn up the speed and let centrifugal force do it for you. Attaining fluffiness should take two to three minutes. Beat in the egg yolk and vanilla.

Mix in the dry ingredients a spoonful or two at a time. If you try to do it all at once, a cloud of flour will poof up into your face. Remove the dough from the mixing bowl, and pat it into two slightly flattened disks on a floured countertop. Wrap the disks in waxed paper or plastic wrap, and leave it in your refrigerator to chill for an hour or so.

After your dough has had a chance to chill, preheat your oven to 350°F. Take one of the disks out of the fridge, flip it over and press it down on a floured countertop a couple of times to coat it with flour, so it won’t stick, then roll it out into a 10-inch circle. It’s useful to keep a tape measure for baking situations like this.

Slather the rugelach disk with three tablespoons of jam, and sprinkle half of the chopped chocolate over it. Cut it into eight to 10 slices, the way you would a pizza. Roll each of the triangles up, starting with the wide end. They should look a little like crescent rolls. Put them on a baking sheet with parchment paper or a silicone mat. Repeat the process with the other disk of dough. Chill them in your refrigerator again for another half an hour or so, to discourage them from losing their shape as they bake.

Brush the rugelach with egg white, and bake for 20 to 25 minutes, switching and rotating the pans halfway through. Cool for 15 minutes or so on the baking sheets, and dust them with powdered sugar, if that’s a thing you feel compelled to do.

Chocolate and raspberry are a classic combination, and a faint hint of sourness from the cream cheese makes these excellent holiday cookies.

Featured Photo: Bourbon-Cider Sour. Photo by John Fladd.

Where to find holiday meals & meals on a holiday

Here are a few of the places offering special holiday meals and that are open on Tuesday, Dec. 24. Know of another Feast of Seven Fishes or kitchen serving up meals on Christmas Eve or Christmas Day? Let us know at [email protected] for inclusion in next week’s Weekly Dish.

Before Dec. 24

• Colby Hill Inn (33 The Oaks in Henniker, colbyhillinn.com) will hold a Christmas High Tea on Saturday, Dec. 14, and Sunday, Dec. 15, at 12:30 p.m. featuring teas and other beverages; salads and savories, such as mini beef Wellington, mini cucumber sandwiches and more, and sweets such as gingerbread scones, stollen, Christmas cookies and more.

• The Artisan Hotel at Tuscan Village (17 Via Toscana, Salem, tuscanbrands.com) will hold a Brunch with Santa on Sunday, Dec. 15, from 11:30 a.m. to 1 p.m. The food offerings include omelet and prime rib stations; a buffet with salads, breakfast items, vegetables, pan-seared chicken, baked haddock and meatballs; sweets including chocolate fondue and croquembouche, and beverages. The cost is $90 per person.

• The Artisan Hotel at Tuscan Village (17 Via Toscana, Salem, tuscanbrands.com ) will hold a Holiday Special Frank Sinatra Dinner with the Strictly Sinatra Band on Sunday, Dec. 15. Dinner featuring a five-course Italian-inspired meal is at 5 p.m., showtime at 6:30 p.m. Tickets cost $198.

• Bedford Village Inn (2 Olde Bedford Way, Bedford, 472-2001, bedfordvillageinn.com) will host a Feast of the Seven Fishes on Monday, Dec. 23, from 6 to 9 p.m. This traditional Italian celebration will feature a five-course plated seafood dinner with wine pairings. The cost for this 21+ event is $125 per person.

• Greenleaf(54 Nashua St., Milford, 213-5447, greenleafmilford.com) will host a Feast of Seven Fishes, Thursday, Dec. 19, beginning at 5:30 p.m., featuring six seafood courses as well as dessert. The cost is $145 per person, through Greenleaf’s website.

Christmas Eve

• Airport Diner (2280 Brown Ave., Manchester, 623-5040, thecman.com) is open from 6 a.m. to 3 p.m.

• Alan’s Restaurant (133 N. Main St., Boscawen, 753-6631, alansofboscawen. com) is open 11 a.m. to 5 p.m.

Angela’s Pasta, Cheese and Wine (815 Chestnut St., Manchester, 625-9544, angelaspastaandcheese.com) will close at 4 p.m. on Christmas Eve.

Bedford Village Inn (2 Olde Bedford Way, Bedford, 472-2001, bedfordvillageinn.com) will also offer a three-course prix fixe menu on Christmas Eve, Tuesday, Dec. 24, from 4:30 to 8:30 p.m., followed by a Grand Dessert Buffet and cash bar in the Great Hall. It will cost $125 per adult, or $75 for each child 12 and under.

• Buckley’s Great Steaks (438 DW Highway, Merrimack, 424-0995, buckleysgreasteaks.com) is taking reservations for Christmas Eve.

• Chez Vachon (136 Kelley St., Manchester, 625-9660, chezvachon.com) will be open normal business hours on Christmas Eve — 7 a.m. to 2 p.m.

• CR’s The Restaurant (287 Exeter Road, Hampton, 929-7972, crstherestaurant.com) will be open from 4:30 to 8:30 p.m.

• The Derryfield Restaurant (625 Mammoth Road, Manchester, 623-2880, thederryfield.com) will be open from 11 a.m. to 6:30 p.m.

• The Farm Bar & Grille (1181 Elm St, Manchester, 641-3276, farmbargrille.com) will be open during regular business hours, noon to 11 p.m.

• Chen Yang Li (124 S. River Road, Bedford, 641-6922, chenyangli.com) is open from 11:30 a.m. to 9 p.m. on Tuesdays and Wednesdays and will offer a special menu on Christmas Eve and Christmas Day — see the website.

• Chen Yang Li (379 Amherst St, Nashua, 578-9888, chenyanglinh.com) will be open 11:30 a.m. to 9:30 p.m.

• Chen Yang Li (520 South St, Bow, 228-8508, chenyangli-bow.com) will be open Dec.24, from 11 a.m. to 10 p.m., and Wednesday, Dec.25, from 12 to 10 p.m

• The Common Man restaurants in Concord (1 Gulf St., 228-3463) and Merrimack (304 DW Highway, 429-3463) are open from 11:30 to 3 p.m. Windham (88 Range Road) is open for gift card sales only from 11 a.m. to 3 p.m. See thecman.com.

• Copper Door (15 Leavy Drive, Bedford, 488-2677; 41 S. Broadway, Salem, 458-2033, copperdoor.com) is accepting reservations at its restaurants until 8 p.m. and will be open until 10 p.m.

• Epoch Gastropub (90 Front St., Exeter, 778-3762, epochrestaurant.com) will offer a special price-fixed menu, $70 per person, featuring starters, a main course and a dessert plus an intermezzo from 4 to 8 p.m.

• Flying Goose Brew Pub & Grille (40 Andover Road, New London, 526-6899, flyinggoose.com) will be open from 11:30 a.m. until 4 p.m.

• Foster’s Boiler Room (231 Main St., Plymouth, 536-2764, thecman.com) is open from 4 to 8 p.m.

• Fratello’s Italian Grille (155 Dow St, Manchester, 624-2022, fratellos.com) will be open from 11:30 a.m. to 8 p.m.

• Friendly Red’s Tavern (22 Haverhill Road, Route 111, Windham, 437-7251; 111 W Broadway, Derry, 404-6606, friendlyredstavern.net) is open until 8 p.m.

• Gauchos Churrascaria Brazilian Steakhouse (62 Lowell St., Manchester, 669-9460, auchosbraziliansteakhouse.com) will be open Christmas Eve at 4 p.m. with a final seating at 8 p.m. and on Christmas Day for brunch from 10 a.m. to 2 p.m.

• Giorgio’s (707 Milford Road, Merrimack, 883-7333; 524 Nashua St., Milford, 673-3939; 270 Granite St., Manchester, 232-3323, giorgios.com) will be open from noon to 3 p.m. for dining and from 11:30 a.m. to 4 p.m. for pickup of pre-ordered (by Dec. 22) meals. See the website for details.

• La Caretta Mexican Restaurant (lacarretamex.com) will be open in the following locations on Christmas Eve, from 11 a.m. to 7 p.m.: Manchester (1875 S Willow St, Manchester, 623-7705), Manchester (Livingston Park, North End Shops at, 545 Hooksett Road, Manchester, 628-6899), and Portsmouth (172 Hanover St, Portsmouth, 427-8319). The Nashua location (139 DW Highway, Nashua, 891-0055) will be open from 11 a.m. to 3 p.m.. The Derry and Londonderry locations will be closed on Dec.24.

• Lakehouse Grille (281 DW Highway, Meredith, 279-5221, thecman.com/lakehouse-grille) is open from 11:30 a.m. to 8 p.m.

• The Lucky Moose Casino & Tavern (16 Gusabel Ave., Nashua, 864-0175, luckymoosecasino.com) kitche is open until midnight on Dec. 24 and until 10 p.m. on Dec. 25.

• Mr. Mac’s Macaroni and Cheese (497 Hooksett Road, Manchester, 606-1760, mr-macs.com) will be open from 11 a.m. to 4 p.m. on Christmas Eve.

• 900 Degrees (50 Dow St., Manchester, 641-0900, 900degrees.com) will be open from 11:30 a.m. to 5 p.m.

• Puerto Vallarta Mexican Grill (865 Second St, Manchester, 935-9182) and Nuevo Vallarta Mexican Restaurant (791 Second St, Manchester, 782-8762; vallartamexicannh.com) will be open from 11 a.m. to 6 p.m. on Christmas Eve.

• Red Arrow Diner locations (112 Loudon Road, Concord, 415-0444; 137 Rockingham Road, Londonderry, 552-3091; 61 Lowell St., Manchester, 626-1118; 149 DW Highway, Nashua, 204- 5088, redarrowdiner.com) are open 24 hours including on Christmas Eve and Christmas Day.

• Red Blazer (72 Manchester St., Concord, 224-4101, theredblazer.com) will be open 11 a.m. to 4 p.m., when you can also pick up pre-ordered meals to go for Christmas.

• Second Brook Bar & Grill (1100 Hooksett Road, Hooksett, 935-7456, secondbrook.com) will be open in the restaurant until 4 p.m. and at the bar until 5 p.m.

• Shorty’s (1050 Bicentennial Drive, Mancehster; 48 Gusabel Ave., Nashua; shortysmex.com) locations will be open 11:30 a.m. to 5:30 p.m.

• Surf (207 Main St., Nashua, 595-9293, surfseafood.com/nashua) will be open on Tuesday, Dec. 24, at both its Nashua and Portsmouth (99 Bow St.) locations.

• T-Bones (25 S. River Road, Bedford, 641-6100; 404 Main St., Concord; 39 Crystal Ave., Derry, 434-3200; 77 Lowell Road, Hudson, 882-6677; 1182 Union Ave., Laconia; 311 S Broadway, Salem, greatnhrestaurants.com) closes at 5 p.m.

• Tilt’n Diner (61 Laconia Road, Tilton, thecman.com) is open from 6 a.m. to 3 p.m.

How to put together a gift basket

Your in-laws own too much stuff as it is, and you can’t think of something else they’d actually enjoy owning. Or maybe you want to send a seasonal thank-you to a client. Possibly, you have decent ideas for eight or nine little gifts but can’t come up with one great present for somebody special. A holiday gift basket is an elegant solution to a lot of stressful holiday gift-giving impasses.

Steven Freeman has a lot of experience with designing food-based gift baskets. He is the owner of Angela’s Pasta and Cheese Shop in Manchester and has been filling baskets for customers for a long time. “Angela’s has been making gift baskets for, we’re in our 45th year now,” he said. How many has he made this season? “Three hundred thirty,” he said, without hesitation.

According to Freeman, one of the nice things about a gift basket is that it allows somebody to pamper someone else with little touches of luxury.

“I’m not going to buy cashmere socks for myself,” he said. “I’m not spending that kind of money on a pair of socks. But I want them.” Putting them in a gift basket is a way of indulging someone without making a big deal about it. He used the high-end candy that goes in some of his baskets as another example. “A customer may not spend $5 on an adult Reese’s, but once they try it and say, ‘Wow, that was delicious!’, they go to buy it. ‘Oh, it’s $5? Well, it was really good, so I’m going to buy another one.’”

While almost anything smaller than a bowling ball can go in a gift basket, Freeman offered a few general guidelines to putting together one that makes an impact.

Include small bites of food that the recipient can eat immediately. “You want something you can instantly get in your mouth to feed on or snack on,” he said. “Even if it’s a pasta meal that you have to cook and spend time preparing, you can get something to snack on right away. In every one of our baskets, we put something that you can break right into.”

The presents in the basket should follow a theme. “Our pasta baskets are a pasta meal,” he said. “There’s a bag of pasta in it, an equivalent size sauce to complement it, and then a snack, a beverage, and a sweet snack and a savory snack. So while you’re preparing the meal you can be snacking and drinking other things. We try to tie it together.”

Put a surprise in each basket. “One thing baskets allow us to do is to introduce customers to products that they wouldn’t necessarily buy themselves,” Freeman said. “Maybe it’s something that they don’t think is their flavor profile, or it’s not a budget-friendly thing they would normally spend money on. It should be something that the recipient isn’t likely to have tried on their own.”

Make it easy to see everything in the basket. Freedman said Angela’s usually uses shallow baskets that showcase gift items well. “The baskets [we use] are all tapered,” he said, “so it gives you a larger surface to build on it, as opposed to trying to stuff it all in. They need some good padding. And it’s very intentional that they’re filled up that high so you see the product. It gives you visual volume. And then underneath them, we use recycled packing peanuts to raise everything up, because they’re lightweight and they compress nicely. That’s our base; then we put crinkle-cut paper on top of it, then fill it with the candies, chocolates and then the bigger things.”

If you have a crisis of imagination, there’s no shame in having someone put together a basket for you. “We have about 10 gift baskets we make year-round,” Freeman said. “We revamp them every summer.” Angela’s sells 10 premade baskets that range in price from $62.99 to $166.99, from small and simple to extremely luxurious. “At Christmastime we make 12 Tiffany baskets,” Freeman said. This year, one of the 12 baskets has a $1,000 gift card to theTiffany jewelry store. “Last year we sold out; we had a lucky winner. This year, the winner last year bought the first Tiffany basket for us to donate to someone else. Win or lose didn’t matter, but she bought it. She’s like, ‘I don’t want to win again,’ so we’re donating one Tiffany basket to a customer.’

Angela’s Pasta and Cheese
815 Chestnut St., Manchester, 625-9544
For a list of gift baskets available from Angela’s Pasta and Cheese, visit angelaspastaandcheese.com/gift-baskets. Until Christmas, Angela’s will sell holiday gifts at a pop-up store at the Live Free Refillery (460 Route 101, Bedford, 488-2231, livefreerefillery.com)

The art of designing a good charcuterie board

The twin secrets to a successful charcuterie board, according to Tom Bellemore, are putting a variety of contrasting flavors and textures on a board, and making it pretty.

Bellemore, who with his wife, Leah, owns Vine 32 (Bedford Square, 25 S. River Road, Bedford, 935-8464, vinethirtytwo.com), a wine and small-bites bar, loves the way wine tastes completely different when it’s paired with different foods. Which is why charcuterie boards are such a natural way of serving food in a wine bar. Each bite of food on the board brings out different notes in a wine, which make contrast so important.

“We include a spread of cured meats, cheeses, crackers, peak fruit, some jams and tapas,” he said.

“This,” Bellemore said, indicating a cold cut on one of his charcuterie boards, “is a peppered salami. Normally we’re going to have [a variety]. We get some chorizo in there; we have prosciutto, cheeses — we’ve got truffle cheddar and sweet onion cheddar. We kind of mix and match everything.”

“This is a soppressata [a type of dried Calabrian salami from southwestern Italy],” he said, “and this is wild boar sausage. It’s one of our favorites, that’s always selling out. We like to slice it super-thin, one or one and a half [millimeters thick]. The weight’s the same, but it looks really good on a board.”

Fatty, spicy meats will bring out one set of flavors from a wine. Sharp, acidic flavors will bring out completely different characteristics. “We always have pickled vegetables,” Bellemore said. “That’s a must for me. Have you ever had caper berries? I found out about caper berries when we opened this place. They look appealing and they taste amazing! I don’t understand why people don’t use them in a dirty martini.”

Dried fruits and nuts are good choices for a board too, Bellemore said. The fruits bring sweetness, tang and a little chewiness, and nuts bring a crunchy element, salt and some fat. But the stars of a charcuterie board, he said, are the cheeses.

“Here is some manchego [a slightly sweet sheep’s milk cheese from Spain], he said, handing over a small triangle of cheese, “and this is smoked Gouda; it’s a huge favorite. This one has black truffles in it.”

Regardless of what foods go on a charcuterie board, Bellemore said, it has to be visually appealing. “It’s important to stay creative,” he said. “During the Christmas and Thanksgiving months, my wife will put rosemary [on a board] and some cranberries. She puts together some festive blends to give it a feeling that’s almost like an art piece”

Charcuterie boards are extremely flexible, Bellemore said; they can be adapted to almost any size for a given group.

“We have a big 6-foot plank that’s from the same, our same board vendor,” he said, “but for a party of 60 people. It takes us two hours to put it together. So picture a regular [charcuterie] board on steroids. We’ll bring it out for a private event, so the guests are always grazing. We offer a variety of sizes.”

Especially around the holidays, when people are feeling stressed, a charcuterie board is a thoughtful gift, Bellemore said.

“At the end of a day, you get home and you’re hungry, you don’t want to think too hard. Maybe there’s leftovers, maybe there’s not — whatever. You can have a drink with your wife or your partner or whatever. It’d be nice if there was a small little thing all prepped. And then while you’re talking and decompressing, you can have some snacks.”

Vine 32
Vine 32 Wine and Graze Bar (Bedford Square, 25 S. River Road, Bedford, 935-8464, vinethirtytwo.com) serves charcuterie boards to dine-in customers or will prepare custom boards for delivery. A fully loaded board runs anywhere from $85, which feeds six to nine people, to $125, which serves 10 to 12.
It also hosts regular charcuterie board workshops to teach participants how to put together their own. Visit vinethirtytwo.com/charcuterieclasses.

News from the local food scene

• New Greek food spot: A new branch of The Great Greek Mediterranean Grill (946 S. Willow St., Manchester, 932-2181, thegreatgreekgrill.com) will have its official ribbon-cutting at 4 p.m., Thursday, Dec. 12. It will feature traditional Greek and Mediterranean dishes, some of which will be vegetarian and/or gluten-free.

• Special cupcakes: Queen City Cupcakes (816 Elm St, Manchester, 624-4999, qccupcakes.com) has released its menu of Special Holiday Cupcakes. All cupcakes will be festively decorated and “dressed in their holiday best,” according to the bakery’s website. Holiday flavors will include eggnog, gingerbread snickerdoodle, sugarplum fairy, and chocolate-peppermint. Pre-order your holiday cupcakes by Dec.21 for pickup on Dec. 24 from 10:30 a.m. to 3 p.m.

• Meet chocolate book writer: Rowan Jacobsen, James Beard award winner and the author of nine books, will sign copies of his new book Wild Chocolate: Across the Americas in Search of Cacao’s Soul on Friday, Dec. 13, from 4 to 5 p.m. at Dancing Lion Chocolate in Manchester (917 Elm St., 625-4043, dancinglion.us). Walk-ins are welcome for the book-signing and copies will be available to purchase. A chocolate tasting following the book signing is sold out.

• Cookie tour: The Currier and Ives Cookie Tour will take place Saturday, Dec. 14, from 11 a.m. to 4 p.m. and feature 16 stops at inns, restaurants, galleries and more in the Monadnock region. Cookie Tour tickets may be purchased at The Inn at East Hill Farm (460 Monadnock St., Troy, 242-6495, east-hill-farm.com) and Frogg Brewing (580 Sawyers Crossing Road, Swanzey, 547-7639, froggbrewing.com). Tickets are $20 per person and can be purchased with cash only. Visit currierandivescookietour.com. See the story in the Dec. 5 issue of the Hippo in the digital library at hippopress.com; the story is on page 22.

• Save the date: Chef Marcus Samuelsson will return to host the Steel Chef Challenge on Saturday, March 15, at 6 p.m. at the DoubleTree by Hilton Downtown Manchester. The event benefits the New Hampshire Food Bank. Tickets cost $150 general admission, $250 VIP. See nhfoodbank.org/steelchef.