Category: Cover Stories

The joys of hiking in winter

This year the Appalachian Mountain Club marks its 150th anniversary as the country’s oldest outdoor hiking group. It’s worth noting that the club’s first trip was to New Hampshire’s White Mountains. The state is both beloved and feared among hikers, with terrain rugged enough for aspiring Mt. Everest climbers to train on.

There are 48 peaks over 4,000 feet in the state, but it’s also a magnet for casual hikers seeking bracing air and brilliant vistas. The organization serves both constituencies, and AMC New Hampshire chapter’s Chair, Diana Moore, equally enjoys strenuous and relaxing hikes.

Moore recently talked about AMC NH’s efforts and more.

A schedule of classes and activities offered by the organization is available at the outdoors.org website. The AMC NH Winter School happens Feb. 27 through March 1 at their Cardigan Lodge facility in Alexandria, with instruction in winter mountain travel, backcountry skiing, and snowshoeing for all levels.

“You get to stay at the lodge, meet a bunch of really cool people, and learn something,” Moore said. Classes in introductory, intermediate and advanced winter hiking, and classes in leadership, are included. “It’s really an amazing experience that I would recommend for anybody.”

Organized hikes are also offered, like a snowshoe journey up Mt. Crotched in Francestown on Feb. 17 rated as moderate. Indoor activities, like a monthly Climbing Social at NH Climbing & Fitness in Concord, are also available. They offer a chance to network and climb away from the elements. The next one happens Feb. 19.

Moore grew up in Philadelphia and first hiked in the Poconos, though her first trip there she recalls asking, “where are the mountains?” After living in South Florida for a few years, she moved to New Hampshire in 2012. “I really missed the four seasons,” she said. “I wanted to go someplace where winter was winter.”

While in a relationship with someone who’d done not only the New Hampshire 48 but all 111 in the Northeast in winter, Moore hiked up Mt. Liberty, her first in winter conditions (it was November, so it wasn’t official — that requires a calendar winter date). She was awestruck when they arrived at the peak.

“I couldn’t believe how amazing it was, and she said, ‘welcome to my world.’ That was the turning point for me, I just never looked back,” she recalled. “I learned as much as I could about winter hiking, and became a hike leader for the AMC. That’s pretty much the story.”

Easy to moderate hikes like those listed below can usually be done with regular footwear.

“It depends on the terrain,” she said. “If there’s no snow on the trail, you can just use your bare boots. If there’s a packed snow, you’d use your micro spikes, which are really easy to carry in a little day pack.”

Moving to snowshoes may be necessary, she continued, “if you find that your feet are starting to post-hole, where you sink down really deep and make a big footprint. You don’t want to do that. You can hurt yourself. You could twist your ankle, but it also ruins the trail for everybody until it all melts in late spring.”

Before heading out, consult the AMC Winter Hiking Essential Gear List, at bit.ly/4a5J2uh.

Moore likes hiking around the Massabesic Lake Watershed, run by Manchester Water Works. “Hiking out to Audubon Center there, that’s probably one of my favorite trails,” she said. “About 4 miles … just a lovely little hike. Another is Tower Hill Pond, a 3-mile loop right outside of Manchester.”

Finally, Moore highlighted AMC NH’s inclusion efforts. “I did want to plug in LGBT Outdoors, we have a New England chapter for that, and I am one of the ambassadors,” she said. “There are other groups out there as well for people who want to hike in a place where they feel safe to be their authentic selves.”

One of hikers’ favorite apps

Before planning a hike it’s a good idea to consult alltrails.com. Since launching 15 years ago, the path-finding app has grown to the world’s most popular tool for getting out in the wilderness (there’s also a website). Its database reports on length, terrain, difficulty and average completion time for more than 450,000 trails.

One of the most valuable aspects of AllTrails is its community of hikers, diligently documenting conditions so folks are prepared for a muddy bog born from a rainstorm, or a hike that requires crampons instead of microspikes. Trail reviews are added daily, and checking them before venturing out is very, very useful. A “freemium” app, AllTrails base plan has trails with photos, reviews, and basic details, GPS navigation (when a cell signal is available), and the ability to save lists of favorites. At $36 per year, the ad-free Plus plan adds offline maps and features like 3D preview and criteria-based search. AllTrails Peak is $80 a year, with more customization and a built-in plant identifier

Resources
Appalachian Mountain Club – outdoors.org
AllTrails – alltrails.com
New Hampshire State Parks – nhstateparks.org
State of New Hampshire Fish and Game Department – wildlife.nh.gov
New Hampshire Family Hikes – nhfamilyhikes.com
Interest- and lifestyle-centric Facebook groups include Hiking Buddies NH 48 and Belknap Range Hikers, and there are more than a few subreddits to search, including r/NH4K and r/newhampshire (with 144K members).

20 winter hikes

Here are 20 local hikes that are favorites of AllTrails users, which they have rated as easy to moderate. The trail information and hikers reviews and notes here are from AllTrails trail descriptions.

• Bear Brook, Cascade, Sentinel PIne, Hayes Farm, Big Bear Loop

Location: Bear Brook State Park (Deerfield Road / Podunk Road, Deerfield). Length: 4.1 miles with 305-foot elevation gain. Difficulty: Moderate, 1.5–2 hours. More at nhstateparks.org. This route combines a series of trails within Bear Brook State Park. AllTrails calls it “a delightful, shaded trail through secondary forest along wide and well-maintained paths.” The trail features a mix of rolling hills and flat sections, and a portion meanders alongside a river.

• Benson Park Hiking Trail

Location: Benson Park (Kimball Hill Road / Bush Hill Road, Hudson). Length: 3.2 miles with 249-foot elevation gain. Difficulty: Easy, 1–1.5 hours. More at hudsonnh.gov. Located on the grounds of Benson’s Wild Animal Farm, a zoo opened in 1924 and since abandoned, this is a fascinating place to hike, even in the snow. Highlights include attractive mixed trails, well-maintained paths, and sections featuring old zoo remains.

• Blodgett Hill and Rocky Trail Loop

Location: Horse Hill Nature Preserve (Amherst Road between Lester Road and Tomaslan Drive, Merrimack). Length: 3.4 miles with 328-foot elevation gain. Difficulty: Moderate, 1–1.5 hours. More at merrimackoutdoors.org. This preserve, once the home of early Merrimack settler Captain Spalding, offers sweeping views of lush valleys and rolling hills, along with some steep and rocky sections. One recent winter hiker reported well packed trails, however, with most sections offering a clear path for walking.

• Bow Woods Loop

Location: Bow Bog Brook (Robinson Road / Vaughn Road, Bow). Length: 2.4 miles with 144-foot elevation gain. Difficulty: Easy, 0.5–1 hour. More at bownh.gov. Maintained by local volunteers, this conservation area is a habitat for all kinds of wildlife. In better weather there are ducks on the pond and woodpeckers in the trees. This simple, charming trail showcases Bow’s natural beauty and is an ideal destination for a refreshing break outdoors.

• Dorrs Pond Loop

Location: Livingston Park (Hooksett Road / Campbell Street, Hooksett). Length: 1 miles with 13-foot elevation gain. Difficulty: Easy, 0.5–1 hour. More at manchester.gov. A kid-friendly walk in the park with lovely views. It loops around the perimeter of Dorrs Pond. This is another favorite of AMC NH’s Chair Diana Moore. Weather permitting, Dorrs Pond is also open for ice skating.

• Eagle, Life, Esker, and Weeblo Trail Loop Location: Hammond Nature Preserve and Walker Forest (Dunbarton Center Road / Woodhill Road, Bow). Length: 3.8 miles with 380-foot elevation gain. Difficulty: Easy, 1.5–2 hours. More at bit.ly/4jUlWKB. An old sawmill site in the Hammond Nature Preserve, this is a mostly wooded trail that winds through brooks, past swampy areas, and through open fields. Though easy to navigate with well-marked trails and scenic views, it has icy sections and potential for muddy areas, so use micro spikes.

• Eastman Meadow Trail and Beaver Brook Trail Loop

Location: Beaver Brook Association (Worcester Road / Irene Drive, Hollis). Length: 2.5 miles with 118-foot elevation gain. Difficulty: Easy, 0.5–1 hours. More at beaverbrook.org. A popular warm-weather hike for fans of wildflowers, this one’s pleasant and quick, but in winter it can get icy, so pack micro spikes. Begin from the parking area on Worcester Road and follow Eastman Meadow Trail north into the woodlands to reach Spatterdock Pond. Then walk clockwise around the pond. Return to the parking area via Beaver Brook Trail.

• Foster’s Pond and Dave Dunn Trail Loop

Location: Foster’s Pond Conservation Area (Park Street / Nashua Road, Windham. Length: 1.6 miles with 42-foot elevation gain. Difficulty: Easy, 0.5–1 hour. More at windhamnh.gov. This walk through a nature preserve with terrific pond views is a quick and easy way to get the blood flowing, but micro spikes are recommended nonetheless. Be on the lookout for five fairy houses placed by Girl Scout Troop 22200 a while back.

• Kenard Trail to Martin Trail

Location: Pulpit Rock Conservation Area (Chestnut Hill Road / New Boston Road, New Boston). Length: 3.1 miles with 374-foot elevation gain. Difficulty: Easy, 1–1.5 hours. More at plcnh.org/pulpit-rock-trails.The end of this hike features Pulpit Rock, which AllTrails calls “an amazing mini canyon/waterfall feature that is smack dab in the middle of this wildlife preserve.” Lots of variety in the terrain, but it’s easy walking throughout.

• Lake Massabesic Trail

Location: City of Manchester Water Works (Audubon Way / Spofford Road, Manchester) Length: 3.7 miles with 170-foot elevation gain. Difficulty: Easy, 1–1.5 hours. Find more at nhaudubon.org. This route offers beautiful winter scenery, peaceful trails, and birdwatching opportunities (fewer in winter, but still…). Challenges may include icy and muddy sections. AllTrails reviewers recommend using traction aids like microspikes and getting an early start.

• Marion Davis Trails

Location: Miller State Park (Route 101, Peterborough). Length: 2.7 miles with 800-foot elevation gain. Difficulty: Moderate, 1–1.5 hours. More at nhstateparks.org. Offers a steady climb through hardwood forests, leading to a summit where on clear days hikers can see as far as the Boston skyline.​ Due to spots of heavy icy, mushy and packed snow, leaves and mud, a recent AllTrails hiker put on spikes “almost immediately and didn’t take them off.”

• Mine Falls Green Trail

Location: Mine Falls Park (Stadium Drive / Riverside Street, Nashua). Length: 2.1 miles with 75-foot elevation gain. Difficulty: Easy, 0.5–1 hour. More at nashuanh.gov. One of many trails in this urban park, it’s well maintained and perfect for beginners or those seeking an undemanding hike. Bordered by the Nashua River and the Mill Pond canal system, its 325 acres include forest, wetlands, and open fields.

• North Mountain Loop Trail

Location: Pawtuckaway State Park (Reservation Road / Tower Road, Nottingham). Length: 5 miles with 859-foot elevation gain. Difficulty: Moderate, 2.5–3 hours. More at nhstateparks.org. Though rated moderate by AllTrails, this can be especially challenging in winter, with steep sections and icy terrain. A recent New Year’s Day hiker needed both micro spikes and poles for stability. For the hardy, though, it’s a great hike and can be combined with the equally intense Boulder Trail Loop.

• Old Rail and Red Pine Trail

Location: Mast Yard State Forest (Blackwater Road / Horse Hill Road, Contoocook). Length: 4.2 miles with 85-foot elevation gain. Difficulty: Easy, 1–1.5 hours. More at hopkintonconservationland.org. A loop hike that can be buggy during warmer times, it offers nice flat terrain. Some frozen water crossings may force hikers off trail at least once, but this trek can be done without microspikes or snowshoes; good traction boots are usually enough.

• Overlook, Landing, Deer, and Porcupine Ridge Trail Loop

Location: Musquash Conservation Area (Hickory Hill Drive / Chestnut Hill Drive, Londonderry). Length: 3 miles with 262-foot elevation gain. Difficulty: Moderate, 1–1.5 hours. More at londonderrytrails.org. Located in Londonderry’s largest conservation tract, this hike has well-maintained trails but can get a bit boggy during transitional weather, with a few tripping hazards along the way. Great views of open fields and quiet solitude are worth it.

• Spencer Smith Trail

Location: Center Strafford (Parker Mountain Road, Center Strafford). Length: 2.8 miles with 623-foot elevation gain. Difficulty: Moderate, 1.5–2 hours. More at nhfamilyhikes.com. Lots of rocks and roots; the trail starts gradually but becomes steep as it continues uphill. “The first bit of climbing is pretty legit,” said one AllTrails contributor. The summit is rewarding, with a spectacular view of Bow Lake.

• Tower Hill Pond Loop

Location: City of Manchester Water Works (Tower Hill Road, Manchester). Length: 3.9 miles with 170-foot elevation gain. Difficulty: Easy, 1–1.5 hours. More at nhaudubon.org. Recommended by AMC NH Chair Diana Moore, this hike has little elevation change and a few rocks in the path. It can get icy, so while micro spikes aren’t essential, they can help.

• Van Loan and Anne and Pic Trail

Location: Van Loan Preserve (across from Benedictine Park, Bedford). Length: 1.6 miles with 134-foot elevation gain. Difficulty: Easy, 0.5–1 hour. More at plcnh.org/van-loan-preserve-trails. <ade possible by a donation of a conservation easement to Bedford Land Trust by the Van Loan family in December of 2000, this easy hike offers lovely scenery, easy navigation and lots of flat, open sections. An opportunity for sledding at the end might also be of interest.

• Weir Road Trail

Location: Boscawen Town Forest (Weir Road / Elm Street, Bow). Length: 2.7 miles with 377-foot elevation gain. Difficulty: Moderate, 1–1.5 hours. More at boscawenconcom.org. This moderate hike offers a serene atmosphere, beautiful vistas and well-marked paths. Challenges include icy and mucky spots, especially in shaded areas. A recent AllTrails hiker noted that the trail was “fairly well packed down, with few people” and called it “nice and peaceful.”

• Wendy’s Loop

Location: Silk Farm Wildlife Sanctuary (Silk Farm Road / Clinton Street, Concord). Length: 0.4 miles with 6-foot elevation gain. Difficulty: Easy, 0.5–1 hour. More at nhaudubon.org. New Hampshire Audubon maintains this short, easy trail around a harvested pine forest. It’s perfect for youngsters.

• Wildcat Falls via North Loop Trail

Location: Wildcat Falls Conservation Area (Currier Road / Hemlock Street, Merrimack). Length: 1.6 miles with 65-foot elevation gain. Difficulty: Easy, 0.5–1 hour. More at merrimackoutdoors.org.This is a nice mostly flat loop through the woods and along the Souhegan River leading to Wildcat Falls. Highlights are gorgeous views, lovely wooded trails, and beautiful waterfalls, but challenges include icy conditions and narrow paths, according to AllTrails.

NH Fish and Game Department’s 10 Essentials for Winter Hiking
“Hiking in the winter demands more. More preparedness and more planning. More outdoor experience and ability, and — perhaps most easily overlooked — more time. The cold months require better decision-making and a more cautious mindset. The same trail you hiked in summer six months ago is a different world now. Just as a wind chill intensifies the cold, winter has a way of magnifying mistakes.”
—NH Fish & Game Department

Ten Essentials for Winter Hiking:
Map
Compass
Warm Clothing: Sweater or Pile Jacket, Long Pants (wool or synthetic), Hat (wool)
Extra Food and Water
Flashlight or Headlamp
Matches/Firestarters
First Aid Kit/Repair Kit
Whistle
Rain/Wind Jacket and Pants
Pocket Knife

Featured photo: Dorrs Pond Loop. Courtesy photo.

A look at the making of the tastiest of foods

By John Fladd
jfladd@hippopress.com

As with most wonderful things that seem straightforward and simple at first glance, the subject of french fries gets surprisingly intricate and granular the deeper you look at them. And while you can look at them through any number of lenses — the best types to dip in milkshakes, or the best ones to fall in love over — today we’re going to look at six important factors: the variety of potato used, the shape they are cut into, how they are cooked, what type of oil they are fried in, how they are seasoned or topped, and what we dip them into.

Consideration No. 1: What kind of potato?

While there are thousands of varieties of potato, according to the website Potatoes USA (potatogoodness.com) “only” 200 or so are commercially available in the United States. Each variety has its own characteristics, some of which make them suitable for french fries, others not so much. Unfortunately, french fry experts can’t agree on which is which.

Matt Berry, the executive chef at Unwined Wine Bar and Bistro in Milford, has put a lot of thought into this.

“I joke around all the time about how we have very over-engineered french fries,” Berry said. “When we were going to put fries on the menu, I wanted to do something a step above just frying potatoes. I wanted, in essence, to make the perfect french fry. So I thought about what that meant — what criteria, if you will, make up the perfect french fry. And we wanted a really light, crispy exterior and a really light, fluffy, almost creamy interior.” To that end Unwined uses an Idaho Russet potato, which is often described as a “floury” potato. When it is cooked it has a fluffy texture. This is the type of potato often used in mashed potatoes.

Renee McMaster is the owner and operator of a food truck called HotMess Poutine. She also spends a lot of time thinking about french fries — or, as she puts it, Quebec-style fries. She too, uses Russet potatoes, but they are not her first choice.

“I just got back from Quebec,” she said. “In Quebec we use red potatoes and I think it makes the french fries even better. The reason why I don’t use the red potatoes here is that it’s very hard to find a big red potato here. The red ones are a lot more sweet. I think they make [fries] a lot better. I would use red potatoes with peanut oil if I had my choice. In Quebec we use potatoes like we match wine. So here we use russet potatoes but we keep the skin on the potatoes for more flavor.”

Red potatoes are what is frequently called a “waxy” potato. They keep a firm texture when they are cooked, which makes them excellent for roasting or to use in potato salad. For McMaster the flavor of the reds outweighs texture issues. Or it would, if she could find large ones.

Consideration No. 2: How do you cut the potatoes?

For many people, perhaps the most noticeable difference between types of french fry is the shape of the fry. The shape will affect the crispiness of finished fries and even their flavor. A waffle fry will present itself completely differently than shoestring fries, which in turn are a world away from steak fries.

The most common cut of fries in this part of the world is the straight-cut matchstick, an inch or two long. Most restaurants that advertise “hand-cut” fries are talking about this shape.

By “hand-cut” a restaurant almost certainly means using a lever-controlled french fry press that pushes raw potatoes through a metal grid to achieve that shape. Not even the most dedicated cook in a commercial kitchen is willing to cut hundreds of potatoes with a chef’s knife. John Ramsey, the owner of Stark House Tavern in Weare, said that would not be practical for his kitchen.

“We go through about 1,200 pounds of potatoes a week,” he said. “So it’s a substantial part of our business.”

What Ramsey does make, in addition to traditional straight-cut fries, are house-made tater tots. “We got the idea from traveling to Indiana for football games a couple of times a year,” he said. “At one stop, we were in Cleveland at a brew pub. We ordered tots and they made them to order. They were essentially deep-fried mashed potatoes, very pillowy. That was our inspiration.”

Tater tots are also part of the fried-potato repertoire at 603 Brewery in Londonderry.

“All of our fries are hand cut here,” said 603 Brewery sous chef Charley Moore. “Our regular fries are punched every morning, and then for our waffle fries we use a special tool called a mandoline. That lets us get it to the shape that we want and the size that we like.” During happy hour, 603 offers all three types of fries — traditional straight-cut, waffle fries, and tater tots — as part of a french fry flight with four types of dipping sauce.

When Josh Buxton, the owner of Buxton’s Restaurant in Derry, was developing his french fry recipe, he decided to use a more substantial cut of potato.

“I said, ‘You know what? Let’s give people a french fry, but let’s do it differently.’ I wouldn’t call them a wedge, but they’re one and a half to two inches long, and they’re in a wedge style,” Buxton said. He uses small waxy yellow potatoes for a firmer texture; they are par-cooked, then sectioned off.

The River Road Tavern in Bedford has gone in the opposite direction. According to kitchen manager Joe Carey, it was important to find the narrowest cut of shoestring potatoes available. Super-skinny cuts of potato have more surface area to crisp up in the fryer, he said.

“Ours are three-sixteenths of an inch thick, so they get nice and golden and crispy. They don’t get as soggy as some of the thicker fries. We don’t hand-cut them. We actually buy them, but we get them special ordered, so they are always consistent. We’re the only ones around that serves them this thin.”

Crinkle-cut fries

Crinkle-cut french fries sound like a really good idea. Cutting the potatoes in a zig-zag pattern gives them a much larger surface area-to-volume ratio than regular straight-cut fries, and should be extra golden-brown and crispy. Unfortunately, when ordered at most restaurants, they usually come to the table, undercooked, pale and soggy.

Joe Carey from the River Road Tavern said it’s a bit of a mystery.
“I don’t know what’s going on with them,” he said. “I don’t know if they just aren’t being cooked long enough. I’ll be honest, they’re my least favorite cut. I like crispy fries; if you don’t like crispy fries, then maybe the crinkle-cuts are for you, but I just, I think they’re bland, even when they’re seasoned.”

Charley Moore from the 603 Brewery agreed. “[Crinkle-cuts] seem to steam and hold in the moisture a little more,” he said. “With any kind of potato, you want to pull out as much moisture as possible. That’s what gives you your crispiness. They [crinkle-cut fies] seem to hold in more water. Once you bite them, even when you fry them up, they seem to soften faster.”

Consideration No. 3: How are the french fries cooked?

Every style of fry is different to some degree, but many of the best fries have a few steps in common.

After cutting the potatoes, most ambitious french fry makers soak them in cold water.

“We put them in cold water overnight in the refrigerator,” John Ramsey said, “to leach the starch out. If you don’t do that they’ll burn without being crispy. They’ll turn brown but be sloppy, limp fries; no one likes that.”

“We usually soak them for three to four hours to pull off some of the starch,” Charley Moore from 603 Brewery said, “then we rinse them off again so they’re not foamy.

Matt Berry from Unwined is even more exact. “We give them a quick overnight ferment,” he said, “in a one and a half percent salinity bath.”

Another common french fry technique is frying the potatoes twice — once at a low temperature to cook the interior of the fry, and a second time at a higher temperature to crisp up the outside. The first, low-temperature fry is referred to as “oil blanching.”

“We blanch them and then we cool them down,” John Ramsey said, “and then we cook them to order with a high temperature.” Although he doesn’t blanch the potatoes in oil, Josh Buxton said it is extremely important to precook potatoes before frying them to serve to customers.

“We just boil them in salted water,” Ramsey said. “They’re cooked whole and that also helps season them. We don’t want them to be too soft. When we drop them in the fryer we’re just looking to crisp them up.”

Consideration No. 4: What kind of oil are they fried in?

There are two schools of thought when it comes to french fry oil. One is to use a mild, neutral-tasting oil that won’t distract from the flavor of the potato.

“We use a canola oil for our fryers,” Joe Carey from the River Road Tavern said. “We’ve used peanut oil in the past, but with all the allergies we’ve moved away from that.”

“Our trick is we use canola oil,” Renee McMaster from HotMess Poutine said. “Olive oil is really good for potatoes, and peanut oil as well … if I use a red potato I will use peanut oil.”

Some olive oils are excellent for frying — the ones with what is called a high smoke point, meaning that they won’t burn at frying temperatures. Virgin and extra-virgin olive oils usually have a low smoke point and will fill your kitchen with caustic smoke. A good rule for cooking with olive oil is that the pricier it is, the worse it is for frying.

The other approach to french fry oil is to use an extremely flavorful oil (with a high smoke point) to add savory notes to the finished fries.

“We only use beef tallow,” said John Ramsey from the Stark House Tavern. “There’s no vegetable oil in the whole building, and no seed oil. It’s all tallow and olive oil.” (If you’ve ever heard an older relative rhapsodize about how good McDonald’s french fries used to be, this is what they are talking about. Until the 1980s, McDonald’s fried everything in beef tallow, which was affordable for them and delicious for their customers. But, as Robert Frost wrote, ‘Nothing gold can stay.”)

Harpoon Brewery in Manchester also leans into savory fry oil — customers can ask to have their french fries finished in duck fat.

“It just honestly produces a better product,” said Harpoon’s Steve Shoemaker. “The denser fat and flavor of the duck goes somewhat deep into the french fries. It just produces a much better fry. I’ve tried beef tallow. I tried various iterations of canola, corn, peanut oil, all of those things. This seems to work ultimately the best.” Because duck fat is denser than vegetable oils, he explained, it takes longer for the water vapor to be forced out of the potatoes, giving the whole enterprise a comparatively golden-brown and savory finish. The kitchen at Harpoon has multiple fryers working at any given time, he said. “If somebody is a vegetarian, we can cook [the fries] in a combination of canola and sunflower oil. That way they have options.”

Consideration No. 5: Toppings and seasonings

While there is a beauty to the simplicity of hot, crispy french fries served with a sprinkle of salt, a well-made batch of fries can serve as a canvas for more ambitious presentations.

Peter Macone is the co-owner of the Republic Brewing Co. in Manchester. He said Republic’s fries are outstanding on their own but what really sets them apart is how they are finished.

“They’re cooked to order,” he said, “then tossed with Aleppo pepper, fine herbs — which is just an assortment of, you know, French herbs chopped — and salt and pepper. But one thing that is always a little bit of a surprise for people is the fried capers. We crisp capers with our fries. You can walk by tables often and hear customers sort of debating what it is that’s in their fries that’s so good. People often refer to our fries as, they’ll say ‘truffle fries,’ and in your head, you’re thinking, ‘It’s nothing like a truffle flavor,’ but they just know that the flavors stand out.”

“We toss them in chives,” Josh Buxton said, “and salt and Parmesan cheese, and then we just toss in a very little drizzle of oil so that the cheese and the chives can stick to them.”

John Ramsey from the Stark House Tavern said french fries are infinitely adaptable — “we’ll use truffle oil with Parmesan,” he said, or “we’ll make a short rib poutine with cheese curds.”

But it is tater tots that really shine with extra toppings.

“We have several different ways we serve them. On the menu with barbecue brisket, or we’ll toss it in Buffalo sauce with blue cheese crumbles, or ranch dressing, and we have a sweet chili sauce we make with some sesame oil, like a sesame vinaigrette, a little Asian taste to it,” Ramsey said.

Fries and wine
We asked Emma Round, owner of Unwined Wine Bar and Bistro in Milford, “What wine would you suggest to go with french fries?”
“The best Champagne you can get, always. And I highly recommend devouring both in a bubble bath or hot tub!!”

Consideration No. 6: Dipping sauces

Purists may prefer ketchup or a splash of malt vinegar with their french fries, but something about dipping sauces brings out an extra level of creativity in some cooks.

“[Fries] come with a special fry sauce of ours,” Joe Carey from the River Road Tavern said. “It used to be part of a recipe for a spicy tuna roll; then someone dipped a fry in it one day and we decided that it went from a sushi sauce to a fry sauce for potatoes, and now we sell it by the pint. It comes with every order of fries or every sandwich that comes with fries. It has a sesame base, so it tastes almost like a peanut sauce, but there’s no peanuts in it whatsoever. I can’t share the rest of the ingredients, but it’s creamy and really savory.”

603 Brewery’s French Fry Flight comes with four different sauces.

“Obviously, we have our classic ketchup,” Charley Moore said. “And then we have our pub mustard, which is a blend of different mustards and our Winni Ale. Our beer cheese, which is made with our 603 IPA. And then there is our secret sauce, which is a blend of sauces we create in house.”

Matt Berry at Unwined is extremely proud of their fry sauce.

“The sauce we have with our fries right now is kind of infamous,” he said. “It’s a cherry pepper ranch-style sauce. It’s a buttermilk ranch, and it starts its life as an aioli. Then we add just-pickled cherry peppers that we rinse the seeds out of and puree roughly in the food processor. That’s folded in with confit garlic and chives and herbs. But the real secret that to me makes ranch ranch is tarragon. We use a lot of fresh tarragon in it.”

Josh Buxton refers to his french fry sauce as a “labor of love.”

“We make a great little potato,” Buxton said, “but I think the aioli that we make is what ties it all together. We make a Calabrian chili honey and we mix it with confit garlic. We make our own mayo and then we blend in some chili crunch. The honey takes at least three or four days to really combine the flavor. Confit garlic takes a few hours. You know, we make our own chili crunch. I think there’s more labor of love into the sauce than the actual potato.”

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Fry Panel

• French Fry Flight — 603 Brewery (42 Main St., Londonderry, 404-6123, 603brewery.com) is open Tuesday through Thursday from 11:30 a.m. to 9 p.m., Friday and Saturday from 11:30 a.m. to 10 p.m., and Sunday from 10 a.m. to 4 p.m.
• Herbed potato wedges — Buxton’s Restaurant (Metro Market, 158 Rockingham Road, Derry, 818-4105, buxtonspizza.com) is open Wednesday through Saturday from 4 to 9 p.m.
• Duck fat fries — Harpoon Brewery Manchester (Queen City Center, 215 Canal St., Manchester, 945-3797, harpoonbrewery.com/manchester-brewery) is open Wednesday and Thursday from noon to 9 p.m., Friday and Saturday from noon to 10 p.m., and Sunday from noon to 6 p.m.
• Poutine and french fries — HotMess Poutine (973-7001, facebook.com/goeycheese) serves southern New Hampshire throughout food truck season.
• Shoestring fries — River Road Tavern (193 S. River Road, Bedford, 206-5837, riverroadtavernbedford.com) is open Monday through Thursday from 11 a.m. to 9 p.m. and Fridays and Saturdays from 11 a.m. to 10 p.m.
• French fries and tater tots fried in beef tallow — Stark House Tavern (487 S. Stark Highway, Weare, 487-6002, starkhousetavern.com) is open Tuesday through Saturday from 11:30 a.m. to 9 p.m., and Sunday from noon to 8 p.m.
• Fries with capers — Republic Brewing Co. (72 Old Granite St., Manchester, 836-3188, republicbrewingcompany.com)
• Tarragon fries — Unwined Wine Bar and Bistro (1 Nashua St., Milford, 213-6703, unwinednh.com) is open Wednesday and Thursday from 5 to 10 p.m., and Friday and Saturday from 4 to 10 p.m.
  

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Featured photo: Courtesy photo

Your packed winter schedule of performances big and small

From now until the final full day of winter on March 19, there’s live music happening almost every day. A couple of days here and there are dark, but nearly 400 shows are in the calendar. Some places are changing up their game, like Pembroke City Limits, which is launching a new menu in February but still hosting lots of acts.

“Late last year, we started to book more out-of-town musicians who are out on the road doing mini-tours, traveling either from Texas, Nashville, New York, and that has worked out very well,” PCL owner Rob Azevedo said in early January. “It’s not without daily challenges, but we are trending in the right direction and we feel very positive.”

Riley’s Place in Milford began as a music-centric comfort food restaurant and upped the ante when the new year began with ticketed events. Ahead are tribute acts like The Young Americans, who do David Bowie on Feb. 28, and The Space Cowboys covering Steve Miller on March 21, along with local originals like Charlie Chronopoulos on Jan. 17. There’s more — so much more; it’s a busy time. Here’s a day-by-day guide (see page 11 for venue info).

Rani Arbo & daisy mayhem
Harmony, rhythm and indelible songs are all hallmarks of Rani Arbo & daisy mayhem, an Americana quartet that’s been together for 25 years. From Newport Folk Festival to Solid Sound and beyond, they have traveled the country offering up wit, camaraderie and pure musicality to renew the human spirit. They perform Friday, Jan. 23, at The Word Barn and Thursday, March 12, at Flying Goose. Photo courtesy the band by Joanna Chattman

Thursday, Jan. 15

• Randy Roos & Urethane, 6 p.m., Hermit Woods Winery
• Dueling Pianos, 7 p.m., LaBelle Derry
• Jody Robichaud, 7 p.m., Pembroke City Limits
• The Gravel Project w/ The Speed Of Sound, 7 p.m., Press Room
• The Forest Forgets, Proelium, Kucktus, Agenbite Misery 8 p.m., Shaskeen
• The Setlist, 8 p.m., Stone Church

Friday, Jan. 16

• Tim O’Brien & Sam Grisman with Victor Furtado, 7:30 p.m., Jimmy’s
• Scott Solsky, 7 p.m., Pembroke City Limits
• Amulus, 8 p.m., Stone Church
• Joe Law Band, 8 p.m., Riley’s Place
• Local Chaos with 3 Degrees (Tool tribute) and The Dirty Taps, 8 p.m., Jewel
• Telula, 8 p.m., Press Room
• Blues Brothers The Next Generation, 8 p.m., Tupelo
• DAAD Rocks, 9 p.m., Wally’s

Saturday, Jan. 17

• Dakota Smart, 1 p.m., Contoocook Cider Co.
• Kids Are Alright Showcase, 2 p.m.; Dusty Gray, 7 p.m., Pembroke City Limits
• Artty Francoeur,4 p.m., Little Lies (Fleetwood Mac Tribute), 8 p.m., Stone Church
• Jack Ancora, 5 p.m., Twin Barns Brewing
• Slack Tide w/ Pardon The Spins, 6 p.m., Press Room
• Slapnutz (Slipknot Tribute), 6 p.m., Bungalow
• Gallery Nights: New Year, New Vibe, 7 p.m., Jimmy’s
• Soggy Po’ Boys, 7 p.m., Word Barn
• Ashes of the Priest/Sun and Steel/Pulsifier/Bag Lady 8 p.m., Jewel
• Charlie Chronopoulos Unplugged, 8 p.m., Riley’s Place
• The Dave Matthews Tribute Band, 8 p.m., Tupelo
• Bad Habit, 9 p.m., Wally’s
• The Monster Stage w/ Empty Halls 9 p.m., Shaskeen

Sunday, Jan. 18

• Sunday Jazz Brunch – JR, 10 a.m., Bill Laurance, 7:30 p.m., Jimmy’s
• Village Acoustic Community Jam, 4 p.m., Stone Church
• Bruce in the USA, 7 p.m.. Nashua Center for the Arts
• 1964 The Tribute, 7 p.m., Dana Center

Willy Chase
An ongoing local music series in Contoocook includes Willy Chase, a singer/songwriter currently finishing his debut record, Thicker Than Water. It’s easy to imagine the Foo Fighters turning Chase’s song “Timeless” into a stadium anthem, and he also does a lovely cover of Dylan’s “Forever Young.” Appearing at Four Front Cellars on Jan. 23 and Contoocook Cider Co. on March 29.

Monday, Jan. 19

• Chris Klaxton 4tet, 6 p.m., Press Room
• Local Artist Series: Emily’s Garage Band, 7 p.m., Jimmy’s

Wednesday, Jan. 21

• Hank Osborne, 7 p.m., Pembroke City Limits
• Jackson and the Janks w/ Cold Chocolate, 7 p.m., Press Room
• Rebirth Brass Band, 7:30 p.m., Jimmy’s

Thursday, Jan. 22

• AM Gold Yacht Rock, 7 p.m., LaBelle Amherst
• Andrew North & the Rangers, 7 p.m.. Pembroke City Limits
• Diaspora Radio plays David Bowie’s Blackstar, 7 p.m., Press Room
• Drum Tao, 7 p.m., Capitol Center
• The Samples, 7:30 p.m., Rex
• Beautiful Losers (Bob Seger Tribute), 8 p.m., LaBelle Derry
• Reprise: Phish Tribute, 8 p.m., 3S Artspace
• Tim Theriault, 8 p.m., Stone Church

Friday, Jan. 23

• Fox & The Flamingos with Phoenix Syndicate, 8 p.m., BNH Stage
• The Fab Four: HELP!, 7:30 p.m., Capitol Center
• Garrett Smith, 5:30 p.m., Front Four Cellars
• Artty Francouer, 7 p.m., Pembroke City Limits
• Eliza Neals, 7:30 p.m., Jimmy’s
• Back To The Eighties Show with Jessie’s Girl, 8 p.m., The Music Hall
• Deer Isle w/ Coyote Smoke & The Mountain, 8 p.m., Press Room
• Rusty and the Rhythm, 8 p.m., Riley’s Place
• Zeppelin Reimagined, 8 p.m., Tupelo
• 7 Day Weekend, 9 p.m., Wally’s
• Rani Arbo & daisy mayhem, 7 p.m., Word Barn

Saturday, Jan. 24

• PCL Winter Festival, 2 p.m., Blind Date, 7 p.m., Pembroke City Limits
• Amorphous Trio, 4 p.m., Stone Church
• Dave Clark, 5 p.m., Twin Barns Brewing
• Shapethrower w/ Martial Law, Quadro & Hard Target, 6 p.m., Bungalow
• Tree 7 p.m., Shaskeen
• The Magic of Motown, 7:30 p.m., Capitol Center for the Arts
• Jazz Parlor featuring Mike Frengel Trio, 7 p.m., Jimmy’s
• Van Halen All Era Tribute with Cathedral, 7:30 p.m., Rex
• Beatlejuice, 8 p.m., Tupelo
• Lee Dewyze, 8 p.m. (also 1/25), Music Hall Lounge
• Pink Talking Fish, 8 p.m., Nashua Center for the Arts
• Murphy Clark Band, 8 p.m., Riley’s Place
• The Wedding Smashers, 8 p.m., Stone Church
• Winter Party with Wettybop, Artist Graves, Sokomodo, Spvnyvn, R3birth & Jephirsun Danger, 8 p.m., Jewel
• Neon ’90s, 9 p.m., Wally’s

Sunday, Jan. 25

• Jim Dozet Trio Jazz Brunch, 10 a.m., Jimmy’s
• Jazz Sanctuary, 2 p.m., Pembroke City Limits

Jordan T-W
As a premier purveyor of Irish music, Jordan Tirrell-Wysocki is always busy in March, along with his trio. There’s a St. Patrick’s Day show from the master fiddler, backed by bass player Chris Noyes and guitarist Matt Jensen in downtown Concord. But he’ll also perform an evening of Celtic love songs on Valentine’s Day — green on red, if you will. Saturday, Feb. 14, The Word Barn, and Tuesday, March 17, BNH Stage.

Monday, Jan. 26

• Local Artist Series: Corduroy, 7 p.m., Jimmy’s

Tuesday, Jan. 27

• Wild Pink w/ Dead Gowns, 7 p.m., Press Room

Wednesday, Jan. 28

• The Last Revel, 7 p.m., Music Hall Lounge
• Night Kitchen, 7:30 p.m. (also 1/29), Flying Goose
• Megan From Work w/ Sorry Safari & Fun City Fan Club, 8 p.m., Press Room
• Thursday, Jan. 29
• Palaver Chamber Series – Night Sky and the Number Pi, 7 p.m., Music Hall Lounge
• Paul Driscoll Record Release Show, 7 p.m., Pembroke City Limits
• Jacob Chung Quartet, 7:30 p.m., Jimmy’s
• 1 Wild Night, Bon Jovi Tribute, 8 p.m., LaBelle Amherst
• Bennie & the Jets Elton John Tribute, 8 p.m., LaBelle Derry
• Ramble On Rose, 8 p.m., Stone Church
• Rigometrics Night 1 w/ Saguaro, 8 p.m., Press Room
• Londonderry Hockey Booster Club Dueling Pianos, 6:45 p.m., Tupelo

Friday, Jan. 30

• Willy Chase, 5:30 p.m., Front Four Cellars
• Gene Loves Jezebel / Black Season Witch / Gossip Collar / Silver Rein, 7 p.m., Jewel
• Almost Queen, 7:30 p.m., Nashua Center for the Arts
• Griffin William Sherry, 7:30 p.m., Rex
• No Static, 7:30 p.m., Jimmy’s
• Are You Ready For It? A Taylor Experience, 8 p.m., Tupelo
• Foo! Tribute to Foo Fighters with Nutshell, 8 p.m., BNH Stage
• King Jonny Drag Show, 8 p.m., Stone Church
• Rigometrics Night 2 w/ Caylin Costello Band, 8 p.m., Press Room
• Ritual Arcana, Scuzzy Yeti, Sundrifter, The Outlourdes 8 p.m., Jewel
• Stoned Wasp, 8 p.m., Riley’s Place
• The Warped Tour Band, 9 p.m., Wally’s

Saturday, Jan. 31

• Justin Cohn, 1 p.m., Contoocook Cider Co.
• BEO String Quartet, 2 p.m., Concord Audi
• Anthony Vito Fiandaca, 4 p.m., Ghosts of Jupiter feat. Nate Wilson of moe., 8 p.m., Stone Church
• Ben Clark, 5 p.m., Twin Barns Brewing
• Neighborhood Concert Series Kotoko Brass, 6 p.m., City Wide Community Center
• Are You Ready for It? A Taylor Experience, 6:30 p.m., Flying Monkey
• Scalawag, 7 p.m., Pembroke City Limits
• Fortune, 7:30 p.m., Rex
• No Static, 7:30 p.m., Jimmy’s
• Bat Magoon Band, 8 p.m., Riley’s Place
• Boogie Wonder Band, 8 p.m., Tupelo
• Crush: Dave Matthews Band Tribute, 8 p.m., 3S Artspace
• Drown Your Boots, 8 p.m., Press Room
• 100 Proof, 9 p.m., Wally’s

Sunday, Feb. 1

• Ameranouche, 10 a.m. A Band of Brothers, 7:30 p.m.; Salsa Nights, 7 p.m., Jimmy’s
• Hello Newman ’90s Night, 9 p.m., Wally’s

Monday, Feb. 2

• Local Artist Series: Chris Fitz Band, 7 p.m., Jimmy’s

Wednesday, Feb. 4

• CROWNED28: Tribute to Legendary Women in Music, 7:30 p.m., Jimmy’s

Thursday, Feb. 5

• Emanuel Casablanca, 7 p.m., Press Room
• Rachel Sumner & Traveling Light w/ Kat Wallace, 7 p.m., Word Barn
• Ellis Paul, 7:30 p.m., Flying Goose
• Gabe Dixon, 7:30 p.m., Jimmy’s
• Moondance: Van Morrison Tribute, 8 p.m., LaBelle Derry
• Scenes: A Billy Joel Experience, 8 p.m., LaBelle Amherst

Friday, Feb. 6

• Hickory Horned Devils, 7 p.m., Riley’s Place
• North Country Hit-N-Run Party Band 7 p.m., Jewel
• Roots of Creation: Grateful Dub, A Reggae Infused Tribute to The Grateful Dead, 7:30 p.m., Flying Monkey
• Stanley Plays The Dead, 7:30 p.m., Jimmy’s
• Another Tequila Sunrise, 8 p.m., The Music Hall
• Dis n Dat Band, 8 p.m., Stone Church
• Hell Beach, Another One Down, Oh The Humanity, Breaking Up 8 p.m., Shaskeen
• Lotus Land (Rush tribute), 8 p.m., Tupelo

Saturday, Feb. 7

• Emo/Pop Punk Afternoon, 2 p.m., Pembroke City Limits
• Ryan Allen Meier, 5 p.m., Twin Barns Brewing
• Dr. Acula / Across Five Aprils / bela kiss. / Hard Target / Greyloch, 6 p.m., Bungalow
• Jake Swamp & The Pine with Kali Stoddard Imari, 7 p.m., Word Barn
• Northern Cross: CSNY Tribute, 7 p.m., BNH Stage
• Stanley Plays Jimi, 7:30 p.m., Jimmy’s
• A Tribute Night to the Eagles, 7:30 p.m., Capitol Center
• Joe Law Band, 8 p.m., Riley’s Place
• Lotus Land (Rush tribute), 8 p.m. Tupelo
• Grateful Dub Reggae Dead Tribute, 9 p.m., Wally’s

Just like John Denver
With his wire-rim glasses and Colorado bangs, Rick Schuler is a convincing John Denver doppelgänger, and his Rocky Mountain High Experience offers an enjoyable mix of hits like “Country Roads,” “Thank God I’m A Country Boy” and “Leaving On A Jet Plane,” along with song stories for a nostalgic journey back to the soft rock ’70s. Friday, March 13, Nashua Center for the Arts, and Saturday, March. 14, Colonial Theatre.

Sunday, Feb. 8

• Linda Pouiliot Trio, 10 a.m., Jimmy’s

Monday, Feb. 9

• Local Artist Series: Dwayne Haggins Band, 7 p.m., Jimmy’s

Tuesday, Feb. 10

• moe., 7:30 p.m., Capitol Center

Wednesday, Feb. 11

• Emily King, 8 p.m., 3S Artspace
• Jerry Bergonzi & Sean Pentland Quartet, 7:30 p.m., Jimmy’s
• Juanito Pascual Trio, 7 p.m.. Music Hall Lounge
• Frank Viele, 7 p.m., Press Room

Thursday, Feb. 12

• Congregation X, 6 p.m., Hermit Woods Winery
• Crys Matthews, 7 p.m., Music Hall Lounge
• Damn Tall Buildings, 7 p.m., Word Barn
• Paul Hughes Songs for Lovers, 7:30 p.m., Jimmy’s
• Story Songs of the ’70s, 7:30 p.m., Rex
• Tusk, 7:30 p.m., Capitol Center
• Vance Gilbert, 7:30 p.m., Flying Goose
• Booty Vortex Valentine’s Disco Party, 8 p.m., LaBelle Derry

Friday, Feb. 13

• Shake it Off! A (Taylor’s Version) Tribute, 7 p.m. (also 2/14 and 2/15), Palace
• Vintage Vocal Quartet w/ Taylor O’Donnell, 7 p.m., Music Hall Lounge
• Lizz Wright and Kenny Banks Sr., 7:30 p.m., Jimmy’s
• Young Dubliners, 7:30 p.m., Rex
• Captain Fantastic, 8 p.m., Tupelo
• Dub Apocalypse, 8 p.m., Stone Church
• The Incidentals, 8 p.m., Riley’s Place
• Something Wonderful Tonight (Harrison/Clapton Tribute),8 p.m., The Music Hall

Saturday, Feb. 14

• Chris Lester, 1 p.m., Contoocook Cider Co.
• Love Me Tender (Afternoon With Elvis), 2 p.m., Pembroke City Limits
• Dakota Smart, 5 p.m., Twin Barns Brewing
• The Big One: A Drag Affair, 7 p.m., Flying Monkey
• Evening of Celtic Love Songs with the Jordan TW Trio, 7 p.m., Word Barn
• Halley Neal and Sam Robbins, 7 p.m., Music Hall Lounge
• Truffle, 7 p.m., Stone Church
• Dirty Blond Band – The Pure Blondie Experience, 7:30 p.m., Rex
• The Sicilian Tenors, 7:30 p.m., Dana Center
• Emo Night Brooklyn, 8 p.m., Nashua Center for the Arts
• The Glass Onion, 8 p.m., Riley’s Place
• JJ Grey & Mofro, 8 p.m., The Music Hall
• Twen, 8 p.m., 3S Artspace
• ’80s Night w/ Wildside, 9 p.m., Wally’s

Sunday, Feb. 15

• Soggy Po’ Boys Mardi Gras, 2 p.m., Rex
• Soggy Po’ Boys 7 p.m., Andres

Monday, Feb. 16

• Local Artist Series: Jumbo Circus Peanuts (Fat Tuesday), 7 p.m., Jimmy’s

Wednesday, Feb. 18

• Chrissi Poland Forever Muscle Shoals, 7:30 p.m., Jimmy’s
• Stomp, 8 p.m., The Music Hall

Thursday, Feb. 19

• Trade, 6 p.m., Hermit Woods Winery
• Peter Wolf & The Midnight Travelers, 7 p.m., The Music Hall
• Zachariah Hickman’s Power Outage Party Nights, 7 p.m. (also 2/20 and 2/21), Word Barn
• Jaleel Shaw, 7:30 p.m., Jimmy’s
• Radio Flashback ’70s and ’80s classic rock, 8 p.m., LaBelle Amherst

Friday, Feb. 20

• Larry Fleet, 7 p.m., The Music Hall
• Joshua Tree Tribute to U2, 7:30 p.m., Flying Monkey
• The Fabulous Thunderbirds, 7:30 p.m., Jimmy’s
• Who’s Bad: The Ultimate Michael Jackson Experience, 7:30 p.m. (also 2/21 and 2/22), Palace
• The Winehouse Project, 7:30 p.m., Rex
• Hugo Journey Tribute, 8 p.m., Nashua Center for the Arts
• Truffle , 8 p.m., Riley’s Place
• Whitesnake Experience Returns w/ Guns of Brighton, 8 p.m., Jewel
• Country Girl Summer, 9 p.m., Wally’s

CSNY tribute
Relive the halcyon Laurel Canyon days of rock’s first supergroup with Northern Cross, New England’s own tribute to Crosby, Stills, Nash & Young. Along with their legendary four-part harmonies, the band touches on all the many genres of music they performed, from country rock to heartfelt ballads, along with acoustic, electric and psychedelic rock. Saturday, Feb. 7, BNH Stage, and Thursday, April 2, Labelle Derry.

Saturday, Feb. 21

• Taylorville, 4 p.m., Colonial Theatre
• Mark Dionne, 5 p.m., Twin Barns Brewing
• Black Violin, 7:30 p.m., Nashua Center for the Arts
• Mamma Mania! ABBA Tribute, 7:30 p.m., Flying Monkey
• Walter Parks & The Unlawful Assembly, 7:30 p.m., The Music Hall
• Damn The Torpedoes, 8 p.m., Tupelo
• Fox and The Flamingos w/ Coyote Smoke, 8 p.m., Stone Church
• Get the Led Out, 8 p.m., Capitol Center
• Neon Wave, 8 p.m., Riley’s Place
• Not Fade Away Band plays Dead-Zeppelin, 8 p.m., Press Room
• Evil Empire, Rage Against The Machine & Stone Temple Pilots Tribute, 9 p.m., Wally’s

Sunday, Feb. 22

• Bryan Killough Trio, 10 a.m., Sunny Jain’s Wild Wild East, 7:30 p.m., Jimmy’s
• Jonatha Brooke, 7 p.m., Music Hall Lounge

Monday, Feb. 23

• Local Artist Series: Northern Cross, 7 p.m., Jimmy’s
• Tierney Sutton & Tamir Hendelman, 7:30 p.m., The Music Hall

Tuesday, Feb. 24

• The Barr Brothers w/ Land of Talk, 8 p.m., 3S Artspace

Wednesday, Feb. 25

• CJ Chenier, 7:30 p.m., Jimmy’s

Thursday, Feb. 26

• The Sons of Town Hall with Ben Cosgrove, 7 p.m., BNH Stage
• Mallet Brothers Band, 7:30 p.m., Flying Goose
• 16th Annual New England Blues Festival, 7:30 p.m., Rex
• DDXS Tribute to Duran Duran and INXS, 8 p.m., LaBelle Derry
• Haggis X-1 (Craig Downie), 8 p.m., 3S Artspace
• Sans Souci Jerry Garcia Band tribute, 8 p.m., Stone Church

Friday, Feb. 27

• Garrett Smith, 5:30 p.m., Front Four Cellars
• Le Vent Du Nord, 7:30 p.m., Dana Center
• Pokey LaFarge, 7:30 p.m., Jimmy’s
• The Robert Cray Band, 7:30 p.m., Colonial
• Sister Sadie, 7:30 p.m., Rex
• Corinne Bailey Rae, 8 p.m., The Music Hall
• Pointless Culture & Cosmic Triumph, 8 p.m., BNH Stage
• The Smithereens w/John Cowsill, 8 p.m., Tupelo
• Stone Hill Station, 8 p.m., Riley’s Place
• Fast Times, 9 p.m., Wally’s

Saturday, Feb. 28

• Alex Cohen, 1 p.m., Contoocook Cider Co.
• Chris Lester, 5 p.m., Twin Barns Brewing
• Brad Dubay, 7 p.m., Andres
• Recycled Percussion, 7 p.m. (also 3/1), Nashua Center for the Arts
• Tano Jones Revelry, 7 p.m., Word Barn
• Heartless: A Tribute to Ann Wilson of Heart, 7:30 p.m., Rex
• Joel Ross, 7:30 p.m., Jimmy’s
• Lyle Lovett & John Hiatt, 7:30 p.m., The Music Hall
• Classic Stones Live, 8 p.m., Tupelo
• The Young Americans, 8 p.m., Riley’s Place

Sunday, March 1

• Johanna Landis Trio, 10 a.m., Jimmy’s
• Lynch Mob w/ All Sinners, 7 p.m., Tupelo

Monday, March 2

• Another Tequila Sunrise, 7:30 p.m., Palace

Tuesday, March 3

• Keb’ Mo’, 7:30 p.m., Nashua Center for the Arts

Wednesday, March 4

• Highway to the Rangerzone Open Mic, 6:30 p.m., BNH Stage
• Sons of Town Hall, 7 p.m., Music Hall Lounge
• Mia Asano, 8 p.m., Tupelo

Thursday, March 5

• D.K. Harrell, 7:30 p.m., Jimmy’s

Friday, March 6

• Sarah Borges, 7 p.m., Word Barn
• Mnozil Brass, 7:30 p.m., Nashua Center for the Arts
• Téada 7:30 p.m., Dana Center
• Glengarry Bhoys, 8 p.m., Tupelo
• Thrash Party, 9 p.m., Wally’s

Saturday, March 7

• Paul Driscoll, 5 p.m., Twin Barns Brewing
• Cherish The Ladies, 7 p.m., BNH Stage
• Gnarly Darling The Mountain, 7 p.m., Word Barn
• Junkstar w/ Matt Charette, 7 p.m., Pembroke City Limits
• The Bakers Basement, 7:30 p.m., The Listening Room
• Lindsay and Jason 7:30 p.m., Concord Audi
• Steve Forbert, 7:30 p.m., Rex
• Boat House Row Yacht Rock, 8 p.m., Nashua Center for the Arts

Sunday, March 8

• Little Miss and the Boom Trio, 10 a.m., Jimmy’s
• Bedford Big Band, 2 p.m., Rex
• Andrew North Solo LP Release Show (Lounge), 4 p.m., BNH Stage
• NE Bluegrass Band, 6 p.m., Andres
• Amelia Day, 7 p.m., Press Room

Wednesday, March 11

• Freese Brothers Big Band 7:30 p.m., Concord Audi
• Some Velvet Sidewalk w/ Plant Fight & Dummy Ache, 8 p.m., Press Room

Thursday, March 12

• Britt Connors Band, 6 p.m., Hermit Woods Winery
• Rani Arbo & daisy mayhem, 7:30 p.m., Flying Goose
• Scott Sharrard, 7:30 p.m., Jimmy’s
• Solas 30th Anniversary Tour, 7:30 p.m., the Music Hall
• Being Petty – Tom Petty & the Heartbreakers Tribute, 8 p.m., LaBelle Derry

Friday, March 13

• Rocky Mountain High Experience John Denver Tribute, 7:30 p.m., Nashua Center for the Arts
• Church Of Cash, 7:30 p.m., BNH Stage
• ’70s Story Songs: Tribute to Gordon Lightfoot, Harry Chapin, Cat Stevens, 7:30 p.m., Flying Monkey
• The Iron Maidens, 9 p.m., Wally’s

Saturday, March 14

• Rocky Mountain High Experience: A John Denver Tribute Starring Rick Schuler, 4 p.m., Colonial
• Dave Clark, 5 p.m., Twin Barns Brewing
• Swing Dance Night Featuring New Hampshire Jazz Orchestra, 7 p.m., BNH Stage
• Tribute to R.E.M. with Dead Letter Office, 7:30 p.m., Rex
• Hey Nineteen Steely Dan tribute, 8 p.m., Tupelo
• Max Creek, 8 p.m., 3S Artspace

Sunday, March 15

• An Afternoon with Dervish, 2 p.m., Rex
• Randy Brecker, 5 and 7:45 p.m., Press Room
• Everclear, 7 p.m., Nashua Center for the Arts
• Rick Wakeman and Son, 7 p.m., Tupelo
• Gubbulidis w/ Jesse Bardwell, 8 p.m., 3S Artspace

Monday, March 16

• Clock Out, Retract, Condition, & Satiate, 7:30 p.m., Press Room

Tuesday, March 17

• Jordan Tirrell-Wysocki Trio, 7 p.m., BNH Stage
• Wednesday, March 18
• Music of Lord of the Rings, The Hobbit and Rings of Power, 4 p.m., Music of Hans Zimmer & Others – A Celebration of Film Music, 7:30 p.m., Colonial

Thursday, March 19

• W4RP, 6 p.m., Hermit Woods Winery
• Brendan James, 7:30 p.m. (also 3/20), Music Hall Lounge
• Earthkit w/ Cursed On Earth, Kong Moon, & Creator DGM, 7:30 p.m., Press Room
• Red Hot Chilli Pipers, 7:30 p.m., Nashua Center for the Arts
• The Simon & Garfunkel Story, 7:30 p.m., Capitol Center
• Infinity Song, 8 p.m., 3S Artspace
• Len Price w/ Chelsea Curve and Stars Like Ours w/ DJ Sherman, 8 p.m., Stone Church

VENUE GUIDE
3S Artspace 319 Vaughan St., Portsmouth, 3sarts.org
Andres Institute of Art 106 Route 13, Brookline, andresinstitute.org
BNH Stage 16 S. Main St., Concord, ccanh.com
Bungalow Bar & Grill 333 Valley St., Manchester, 792-1110
Capitol Center for the Arts 44 S. Main St., Concord, ccanh.com
City Wide Community Center 14 Canterbury Road, Concord, ccanh.com
Colonial Theatre 609 Main St., Laconia, coloniallaconia.com
Concord City Auditorium 2 Prince St., Concord, theaudi.org
Contoocook Cider Co. 656 Gould Hill Road, Contoocook, contoocookcider.com
Dana Center Saint Anselm College, Manchester, tickets.anselm.edu
Flying Goose 40 Andover Road, New London, flyinggoose.com
Flying Monkey Movie House 39 Main St., Plymouth, flyingmonkeynh.com
Front Four Cellars 13 Railroad Ave., Wolfeboro, frontfourcellars.com
Hermit Woods Winery 72 Main St., Meredith, hermitwoods.com
Jewel Music Venue 61 Canal St., Manchester, 836-1152
Jimmy’s Jazz & Blues Club 135 Congress St., Portsmouth, 603-5299, jimmysoncongress.com
LaBelle Amherst 345 Route 101, Amherst, labellewinery.com
LaBelle Derry 14 Route 111, Derry, labellewinery.com
The Listening Room Prayers of Nature Studio, 33 Howard St., Wilton, prayersofnature.com
Music Hall Lounge 131 Congress St.., Portsmouth, themusichall.org
Nashua Center for the Arts 201 Main St., Nashua, nashaucenterforthearts.com
Palace Theatre 80 Hanover St., Manchester, palacetheatre.org
Pembroke City Limits 134 Main St., Pembroke, pembrokecitylimits.com
Press Room 77 Daniel St., Portsmouth, pressroomnh.com
Riley’s Place 29 Mont Vernon St., Milford, rileysplacellc.com
Shaskeen Pub 909 Elm St., Manchester, shaskeenirishpub.com
Stone Church 5 Granite St., Newmarket, stonechurchrocks.com
The Music Hall 28 Chestnut St., Portsmouth, themusichall.org
Music Hall Lounge, 131 Congress St., Portsmouth, themusichall.org
Tupelo Music Hall – 10 A St., Derry, tupelomusichall.com
Twin Barns Brewing 194 Daniel Webster Hwy., Meredith, twinbarnsbrewing.com
Wally’s Pub 144 Ashworth Ave., Hampton, wallysnh.com/
Word Barn 66 Newfields Road, Exeter, thewordbarn.com

Featured photo: Rani Arbo & daisy mayhem, from the band’s website raniarbo.com; photo courtesy the band by Joanna Chattman

Mocktails and non-alcoholic spirits and wine offer grown-up flavors without the booze

By John Fladd
jfladd@hippopress.com

Until relatively recently, your non-alcoholic options when out on the town were fairly limited. You could order iced tea or soda, or maybe some fruit juice. According to bar owner Dan Haggerty, that situation has evolved over the past few years; there has been an upswing in customers looking for alcohol-free options.

“More and more people have started saying, ‘You know, I’m not really drinking tonight,’” he said. Haggerty is the co-owner of two bars in downtown Manchester, Industry East (28 Hanover St.) and its sister establishment Stashbox (866 Elm St.), as well as a soon-to-open dry bar called Without.

“We’ve definitely seen an uptick in people who are cutting down [their drinking] to once a week or whatever it might be, but more and more people have been asking for drinks without alcohol. Maybe they’re trying to be more healthy. I think there’s been a bit of a shape shift in just the societal view.”

Andrew Solis has a theory that, like so many things, attitudes toward drinking changed noticeably in the wake of the Covid epidemic. He said being isolated during lockdown gave many people an opportunity to change habits. Solis is the co-owner of Cut Above Zero-Proof Spirits, a line of alcohol-free spirits. He noticed a cultural shift during the pandemic.

“I’d say most people didn’t keep their habits pre-Covid during Covid,” Solis said. “They either went one way or the other. We saw a lot of consumers drink more alcohol.” At least at first. “But all of us were looking at ourselves in Zoom screens and our mirrors more often than we would before that. I think perception of our appearance and our health was shifted slightly because of that. And so I think we see that carrying over after Covid, [not drinking] has become a socially acceptable habit. It lost that stigma, I think, that existed always, which is if someone’s not drinking and they used to, there would be whispers: ‘Do they have a problem?’ ‘What’s going on?’ ‘Are they sick?’ Now it’s seen as a positive and a proactive choice.”

Brittany Gagnon is the owner of Blossom and Vine Creative in Goffstown and leads monthly workshops teaching home entertainers to make alcohol-free drinks.

“What I try to get across to people,” Gagnon said, “is that if you’re choosing not to drink, whether it be long-term or whether it be just for that one event, there are other options if you’re interested in something more than simply sparkling water and juice mixed together. There are nice options that you can put together and feel like you’re having something special because you are having something special and something that’s high-quality without feeling like your only choice is alcohol, if that’s not something that you want. I try to introduce people to some of the options so that they can try some and get an idea of what they might like, what they might want to look into more.”

Familiar cocktails with alcohol-free spirits

It wasn’t too long ago that finding non-alcoholic spirits was a challenge.

“I don’t want to say they weren’t even around,” said Joseph Mollica, Chairman of the New Hampshire Liquor Commission, “but they weren’t on anyone’s radar 10 years ago.” He said the state liquor stores have been working with the hospitality industry in New Hampshire to serve non-drinking consumers better. “We’re kind of a tourist state,” he said. “People want to go out and celebrate with their friends whether they’re having an alcohol cocktail or a nonalcoholic cocktail. It’s keeping people in the restaurants. [Non-alcoholic beverages] have really come a long way and we’re pretty excited about it.”

New Hampshire’s liquor stores now carry a range of non-alcoholic products, Mollica said.

“Our top 20 stores have the full selection — Ritual is the name of one of the companies. They have a whiskey alternative. Cut Above is another company; they have a gin, a whiskey, and they have a blanco [tequila]. We probably have 100+ [items] out in the stores that are available to purchase the whole year round.”

Andrew Solis from Cut Above said his company makes zero-proof spirits with flexibility in mind.

“We know that the majority of people who consume adult non -alcoholic beverages may also consume alcoholic beverages,” he said. ”So Cut Above was designed to be a one-for-one replacement in their favorite cocktails. But it’s also designed to be used with traditional spirits. The example I like to give is I like to make a gin and tonic when I’m preparing dinner. Now I just use half of the gin that I always used, then sub in our gin for the other half, and now it’s 50 percent less ABV [Alcohol By Volume], 50 percent less alcohol content in that cocktail, and I don’t really, like I say, miss that other ounce. It’s a way to put the consumer in the driver’s seat when it comes to the amount of alcohol they’re consuming.”

Brittany Gagnon depends on zero-proof versions of familiar liquors that the people in her workshops are familiar with.

“So there are two non-alcoholic drinks that are my go-to when I’m entertaining,” Gagnon said. “One is the non-alcoholic margarita; that tends to be a crowd-pleaser. Most people enjoy margaritas. And so that one with a tequila alternative is always a good choice. Another one that some people like the strong taste and some don’t, but for those that like gin, I do a non-alcoholic gin and tonic and I use, there’s an organic brand called Olive Nation. They make a juniper extract. If you put one eighth of a teaspoon of juniper extract, lime, and a nice tonic water, it tastes exactly like a real gin and tonic. You don’t miss the real thing at all.”

Alcohol-free beer or wine

Emily Holbrook Jennings is a sales representative for Vinilandia New Hampshire (vinilandianh.com), a wine importer and distributor. Her theory is that the demand for non-alcoholic drinks isn’t as new as it seems.

“I think that the demand has probably been there,” she said, “but the products haven’t been there to support it.”

Jennings said alcohol-free wines have become more complex in recent years.

“[Consumers] want something that tastes, I say nice,” she said, “as in having like maybe some more bitter flavors — more like an Amaro base. People like vermouth and they like that kind of style, but they don’t want anything sticky sweet and they don’t want soda. I think sweetness isn’t generally in the adult palate. We work with a lot of producers that grow organic grapes and they take like the highest level of control of quality that they can so they’re producing a better-quality product. I think they’ve come a long way. [The producers of a] lot of the wines that we carry use reverse osmosis so the alcohol actually spins out, versus pasteurization, which before that sort of cooked the alcohol out so you can imagine that didn’t taste very good. Now these are all coming from true winemakers who have figured out how to do the de-alcoholization part.”

Another advantage of zero-proof wines, Jennings said, is that they allow drinkers to stretch out the time they spend drinking with friends.

“They allow people to enjoy session drinking [this is a term wine enthusiasts use to describe staggering their consumption of different types of wine]. They can have a fun sparkling wine or something like that and still feel festive but not be actually drinking, you know, prosecco or Champagne. The non-alcoholic wines allow them to celebrate all day without getting drunk, kind of like taking a break in between, so say you do have a Champagne or prosecco to start with, and then the next drink that you had would be a non-alcoholic sparkling drink. So you’re kind of balancing it out, taking a session of this and a session of that, kind of just slowing down your alcohol intake.”

Mocktails

“Mocktail” is a term that has become popular in recent years to describe a mixed drink specifically designed without alcohol. These have become especially available at high-end cocktail bars. Sarah Maillet, co-owner of 815 Cocktails & Provisions in Manchester, said her staff takes a lot of time and effort to design mocktails for guests with sophisticated tastes.

“The biggest priority,” she said, “is that it doesn’t feel like a downgrade. Adult alcohol-free drinks need complexity, balance, appeal and intention. You have to think about bitterness, acidity, texture, aromatics — not just sweetness. We think about mouthfeel, presentation, glassware, garnish and how the drink fits into our overall menu. It ends up feeling just as deliberate and elevated as any other cocktail. Our job is to bring the same level of creativity and respect we give any other drink on the menu.”

Dan Haggerty from Industry East and Stashbox said he and his staff always have several mocktails on the menu and rotate them frequently.

“We like to switch them up,” he said. “Like we do with any menu item, if there’s one that’s a really big hit, we’ll keep it on [the menu]. But we do like to rotate them. That’s kind of the fun part [of designing] mocktails is you don’t have to come up with deciding whether or not this should be a vodka drink or a tequila drink. Whatever the flavor of the drink is that you came up with, that’s what it is. The pressure is off essentially, right? So it lends itself to being extremely seasonal and also you can kind of switch them up whenever you want really, right? People are looking, you know, specifically speaking to Stashbox and Industry, we are a bar that serves alcohol. So we don’t want to put a million choices on the menu. Again, having a smaller number available does also lend itself to switching them up more often, you know? And we keep a lot of those ingredients on hand anyway, so if there’s one that might not be on the menu at that time, we can probably still make it.”

Mocktail recipes

Tamarind Fizz

Inspired by a recipe from A Cut Above, drinkcutabove.com. Andrew Solis and Blanca Silva-Solis, the owners of Cut Above, describe this as “a perfect blend of sweet, tart, and botanical.”

1 ounce Cut Above Gin, Cut Above Mezcal, or a 50/50 blend
4 ounces tamarind soda
1 ounce fresh squeezed lime juice
Lightly cracked ice
Fresh mint for garnish

In a mixing glass, combine the zero-proof spirits, lime juice, tamarind soda, and cracked ice. Stir gently for 30 seconds to chill completely.

Strain over fresh cracked ice in a tall glass.

Bruise the fresh mint — you can roll it between your palms, slap it against your wrist, or crush it against your countertop with the heel of your hand. Garnish the drink with it. The aroma of fresh mint will boost and improve the flavor of your tamarind fizz.

Raspberry Dreams

From the New Hampshire Liquor and Wine Outlet’s New Hampshire Mocktail Month Guide, available online at liquorandwineoutlets.com/responsibility.

2 ounces homemade raspberry puree (see below)
1 ounce simple syrup
½ ounce fresh squeezed lime juice
4 ounces carbonated water

To make raspberry puree, thaw a bag of frozen raspberries. (Frozen berries will work as well as or possibly better than fresh ones. Because you are pureeing them, the sometimes sad texture of prefrozen berries will not be an issue.) Run the berries through a blender for a full minute, then strain the puree through a fine-mesh strainer; raspberries have a truly shocking amount of seeds.

In a mixing glass, add ice, raspberry puree, simple syrup, and lime juice, and stir to combine. Add the carbonated water, and stir very gently, so that everything is well mixed but the seltzer hasn’t lost its fizz.

Strain over fresh ice in a tall glass, and enjoy with a straw.

Cucumber Sparkle

A crowd-pleasing batch cocktail.

12 ounces (1.5 cups) fresh squeezed lime juice
8 ounces (1 cup) cucumber syrup (see below)
16 ounces (2 cups) tonic water
16 ounces (2 cups) seltzer
Garnish — 1 lime, thinly sliced

In a large container with at least a gallon capacity, whisk the lime juice and syrup together. Gently stir in the tonic water and seltzer. If you are serving this in a punch bowl, float a large decorative block of ice. I have a small Bundt pan that I like to fill and freeze for a ring of fancy ice.

Cucumber Syrup with maddeningly vague measurements

Wash a couple of cucumbers, and chop them into half-inch dice. Don’t worry about peeling them. Freeze the cucumber pieces until they are solid — a couple of hours or overnight.

Transfer the frozen cucumber pieces to a medium saucepan and add an equal amount (by weight) of white sugar. Cook over medium heat. This mixture will seem too dry until the cucumbers start to give up their juice. The freezing process will have pierced all the cell walls, and there will be a surprising amount of juice. Stir occasionally. At some point you might want to encourage the process along with a potato masher. Bring to a boil briefly, to make sure that all the sugar is completely dissolved.

Remove from the heat and let the mixture cool for half an hour. Strain with a fine-meshed strainer and bottle. This will keep for a month or so in your refrigerator. Aside from its use in drinks, this syrup is really good mixed into your morning yogurt.

Featured image: A Breakfast Nook. Photos on this page and page 9 are of drinks crafted by Sian Quinn, the creator of mocktails at 815 Cocktails & Provisions in Manchester. The cocktails and mocktails can often be formulated to add or take out alcohol, depending on the drinker’s preference.

January can be awesome! Here are 27 reasons to get excited about the chilly first month of 2026.

1. Sure, the holiday season ends, but Girl Scouts cookie season begins Jan. 1, when local Girl Scouts will start taking orders (in person and via their own online stores), according to the Girl Scouts of the Green and White Mountains. If you don’t know a Girl Scout, look for a cookie booth — those will start Feb. 20 and run through mid March. Find a booth at girlscoutsgwm.org/en/cookies/find-cookies.html or text COOKIES to 59618 and you can get the Cookie Finder app, which “also offers troop links so customers can select a local troop to support,” according to an email from the group. And be on the lookout for this year’s new flavor, Exploremores: “This is a rocky road ice cream-inspired sandwich cookie filled with the flavors of chocolate, marshmallow and toasted almond crème,” the email said.

2. Ease into the new year with a short, afternoon-start-time road race. The Apple Therapy & Derry Sports and Rehab Millennium Mile, a 1-mile downhill race starting in front of Londonderry High School in Londonderry, will take place Thursday, Jan. 1, at 2 p.m., according to millenniumrunning.com. For a bit more of a challenge, check out the 3-mile HPM Insurance Snowflake Shuffle in Bedford on Sunday, Jan. 11, at 9:30 a.m., see millenniumrunning.com/snowflake.

The Freeze Your Buns 5K Series from the Gate City Striders returns for another season of runs in the whatever-winter-gives-us weather. The runs — “a great fun winter running series for runners of all abilities. Run on relatively flat, low-traffic roads, the series is beginner friendly. If you’re just starting out running for the new year, welcome! If you’re a seasoned runner, welcome back!” — step off at 9 a.m. on the road between Conway Area and the Nashua YMCA on Sundays starting with Jan. 4, according to gatecity.org/freeze-buns-5k-series. Register for the full series of five races or for individual races, which take place into March.

Other running opportunities this winter include the Hopkinton Winter 5K Series, which kicks off Sunday, Jan. 18, in Contoocook and features three races through the beginning of March. See fleetfeet.com/races/nh/contoocook/173314-hopkinton-5k-series-race-1-1-18-9-am.

3. Fathom Entertainment has some specialty screenings on its schedule, including Kidz Bop Live: The Concert Movie, which will screen Friday, Jan. 2, through Monday, Jan. 5, at 1 p.m. at O’Neil Cinemas in Londonderry and Epping and at 11 a.m. at Regal Fox Run in Newington (11:45 a.m. on Jan. 5). A 40th anniversary screening of Labyrinth (PG, 1986) will screen Thursday, Jan. 8, through Sunday, Jan. 11, at O’Neil Cinemas in Londonderry and Epping, Regal Fox Run in Newington and Cinemark Rockingham Park in Salem; see fathomentertainment.com for times. Fathom will also screen the three Lord of the Rings movies at Cinemark Rockingham Park in Salem and Regal Fox Run in Newington: The Lord of the Rings: The Fellowship of the Ring (PG-13, 2001) will screen Fridays, Jan. 16 and Jan. 23; The Lord of the Rings: The Two Towers (PG-13, 2002) will screen Saturdays, Jan. 17 and Jan. 24, and The Lord of the Rings: The Return of the King (PG-13, 2003) on Sundays, Jan. 18 and Jan. 25.

Also under the heading of specialty screenings, NHTI Friday Night at the Movies on Friday, Jan. 23, at 7 p.m. will feature Easy Living(1937) written by Preston Sturges and starring Jean Arthur, Ray Milland and Edward Arnold, according to a press release. The movie will be shown in Sweeney Hall Auditorium at NHTI in Concord and admission costs $10 cash or check at the door, the email said.

And Wilton Town Hall Theatre, Main Street in Wilton, 654-3456, will screen Annie Laurie (1927), a silent film starring Lillian Gish with live musical accompaniment by Jeff Rapsis, on Sunday, Jan. 25, at 2 p.m. Admission is free with a donation of $10 per person encouraged.

4. Shake off the post-holiday blues with Tupelo Night of Comedy at the Tupelo Music Hall, 10 A St. in Derry, tupelomusichall.com, on Friday, Jan. 2, at 8 p.m., featuring Will Noonan, Andrew DellaVolpe and Mona Forgione, according to the website, where you can purchase tickets. The line-up of January shows at the Tupelo includes the Pizzastock Showcase 2026 on Sunday, Jan. 4, at noon with host Lorelei Stahl and bands Rite of Passage, Punching Pedestrians and Spectrum; Beck-Ola (celebrating the music of Jeff Beck with Johnny A) on Friday, Jan. 9; The Dave Matthews Band Tribute (Saturday, Jan. 17); Beatlejuice on Saturday, Jan. 24, and more, according to the website, where you can find the complete schedule and ticket information.

5. The farmers markets have moved inside for the winter. The Downtown Concord Winter Farmers Market takes place Saturdays, 9 a.m. to noon, at 7 Eagle Square, according to downtownconcordwinterfarmersmarket.com, where you can find a rundown of vendors and links to information on musicians performing each week. The Milford NH Indoor Farmers Market takes place on specific Saturdays — including Jan. 10 and Jan. 24 — from 10 a.m. to 1 p.m. in the Milford Town Hall Auditorium on the Oval, according to milfordnhfarmersmarket.com. The Salem NH Farmers Market is at the Fisk School, 14 Main St. in Salem, during winter, Sundays 10 a.m. to 1 p.m., according to salemnhfarmersmarket.org.

6. Area libraries have plenty of fun slated for January. The Griffin Free Library, 22 Hooksett Road in Auburn, griffinfree.org, will hold a White Elephant Gift Exchange on Saturday, Jan. 3, from 10 a.m to 2 p.m., according to the website.

The Manchester City Library, 405 Pine St., manchester.lib.nh.us, will hold Reading Dragons & Friends, “a collectable card game that you add to by reading” for ages 5 to 18, from Monday, Jan. 5, through April 4, according to the website. Register at the Children’s Reference Desk or go to manchesternh.readsquared.com. On Saturday, Jan. 10, at noon, the library will host “The Dangerous Art of Chainsaw Sculpture” with Master Chainsaw Sculptor Dr. “The Machine” Jesse Green, according to the website.

The Hooksett Library, 31 Mount Saint Mary’s Way, hooksettlibrary.org, will hold its monthly Kids Comic Club on Monday, Jan. 5, 5:30 to 6:30 p.m. (register online); several virtual author discussions, and a program called “Emergency Preparedness with Hooksett Fire and Troop 603” on Thursday, Jan. 29, at 6 p.m. (register online).

The Amherst Town Library, 14 Main St., has a month full of events including the Zoom event in collaboration with other libraries “Presidential Series with Doodler Heather Rodgers: #1 George Washington ‘Devourer of Villages” on Friday, Jan. 9, at 10:30 a.m.; register online, according to amherstlibrary.org.

The Friends of the Derry Libraries Book Sale will take place Saturday, Jan. 10, from 9:30 a.m. to 12:30 p.m. at the Derry Public Library, 64 E. Broadway, derrypl.org. The Library will hold a puzzle swap on Saturday, Jan. 24, from 2 to 3:30 p.m.

The Bedford Public Library, 3 Meetinghouse Road, bedfordnhlibrary.org, will hold its 2026 Winter Reading Challenge Kickoff on Sunday, Jan. 11, from 1:30 to 3:30 p.m. with hot cocoa, crafts and other activities, according to the website, where you can register.

Goffstown Public Library, 2 High St., goffstownlibrary.com, will celebrate National Popcorn Day on Saturday, Jan. 17, from 10 a.m. to 1 p.m. in the Children’s Room, according to the website.

Among its other offerings in January, the Nashua Public Library, 2 Court St., nashualibrary.org, will host an author talk with Laura Knoy for her book The Shopkeeper of Alsace (which will be available for purchase) on Sunday, Jan. 25, at 1 p.m.

7. Get more laughs at one of several other comedy shows slated for January. Chunky’s Cinema Pub, 707 Huse Road in Manchester, chunkys.com, will feature Joey Carroll Saturday, Jan. 3, at 8:30 p.m., and Carolyn Plummer on Saturday, Jan. 10, at 8:30 p.m. On the schedule at Headliners Comedy Club at DoubleTree by Hilton Downtown Manchester are Dan Crohn on Saturday, Jan. 10; Tim McKeever on Saturday, Jan. 17, and Cory McGee on Saturday, Jan. 31, according to headlinersnh.com. Headliners’ lineup also includes Frank Santorelli and Friends at Eastside Tavern in Rochester on Friday, Jan. 23, at 8 p.m. At Fulchino Vineyard in Hollis, catch Don Gavin on Saturday, Jan. 3, according to fulchinovineyard.com.

8. Get your basketball live and in person at local colleges. The Southern New Hampshire University Penmen women’s team next plays at Stan Spirou Field House on Sunday, Jan. 4, at 1:30 p.m. versus American International College — the first of five home games slated for January. The men’s team will face off against American International College at 3:30 p.m. on Sunday — the first of its five January home games. See snhupenmen.com. The Saint Anselm College Hawks men’s and women’s teams each have six home games scheduled for January. The women play at Stoutenburgh Gymnasium in Manchester on Wednesday, Jan. 7, at 5:30 p.m. against Pace. The men’s team also plays on Jan. 7 at 7:30 p.m., facing Bentley. See saintanselmhawks.com. (The Hawks and Penmen next face off on Jan. 13 at SNHU — women’s game starts at 5:30 p.m. and men’s game starts at 7:30 p.m.) Rivier University Raiders games take place at Muldoon Center in Nashua. The men’s team plays their next home game on Saturday, Jan. 3, at 1 p.m. (youth sports day, according to the school website) against Anna Maria College; the women’s team plays Wednesday, Jan. 14, at 4 p.m. versus Mitchell College. See rivierathletics.com. At NHTI, all Lynx home games are at the Dr. Goldie Crocker Wellness Center on campus in Concord. The men’s and women’s teams will play their next home games on Thursday, Jan. 22, versus Central Maine Community College, according to nhtiathletics.com.

9. Get some motivation to get outside. Beaver Brook Association, 117 Ridge Road in Hollis, beaverbrook.org, has winter hike series starting in the first full week of January including Monday Fitness Hikes (starting Jan. 5) at 9 a.m.; Easy Fitness Walks on Mondays at 10 a.m.; Fast Fitness Hikes on Tuesdays (starting Jan. 6) at 8:30 a.m.; Lunchtime Express Hikes on Thursdays (starting Jan. 8) at noon; Fitness Hikes Fridays (starting Jan. 9) at 9 a.m. and Easy Fitness Walks Friday at 10 a.m., according to the website.

Keep your eyes on the Joppa Hill Educational Farm website; the Bedford location is planning a Star Gazing Party in January. See jhef.org/events-at-the-farm.

Learn to ski locally — the McIntyre Ski Area, 50 Chalet Way in Manchester, mcintyreskiarea.com, has programs to help kids and adults learn to ski and improve their skills, including a five-week Women of Winter program projected to start Monday, Jan. 5, at 10 a.m., and evening adult classes on Mondays and Tuesdays. See the website for pricing and signup information.

The New Hampshire Audubon has trails at its Auburn and Concord centers and at the Wildlife Sanctuaries; see nhaudubon.org for maps and trail information. And enjoy an artistic perspective on the outdoors with the exhibit “Outings” featuring the landscape works of Nick Amadeo, opening Friday, Jan. 9, with a reception at 6 p.m. at the Massabesic Audubon Center, 26 Audubon Way in Auburn, according to nhaudubon.org. The exhibit will be on display through Saturday, Feb. 28. On display through Saturday, Feb. 7, at the McLane Center, 84 Silk Road Farm in Concord, is “Enchanted Owls,” an exhibit of fiber art, the website said. Both centers are open Wednesdays through Saturdays, 11 a.m. to 5 p.m.

10. Embrace the ice with Disney on Ice presents Frozen & Encantoon Thursday, Jan. 8, and Friday, Jan. 9, at 7 p.m. and Saturday, Jan. 10, at 10:30 a.m., 2:30 p.m. and 6:30 p.m. at SNHU Arena, 555 Elm St. in Manchester, according to snhuarena.com, where you can find tickets. If the show inspires you to get out on the ice yourself, check out some local ice skating rinks. The JFK Coliseum, 303 Beech St. in Manchester, manchesternh.gov, has several public skating days each week (see the calendar on the city’s website for hours each day) $5 per person, cash only, with skate rentals, skate assist trainers and skate sharpening on weekends, school vacations and holidays, the website said. Nashua has outdoor rinks at Roby Park, Labin Park and Four Corners, open weather permitting; see nashuanh.gov for hours. Conway Arena, 5 Stadium Drive in Nashua, offers public skating and skate rentals; see conwayarena.com for the schedule. Douglas N. Everett Arena, 15 Loudon Road in Concord, concordnh.gov, offers public skate through March 12 on Sundays, 5:30 to 7:30 p.m.; Mondays through Fridays, 11:30 a.m. to 1 p.m.; Saturdays, 11:30 a.m. to 1 p.m., with rentals, skate assist trainers and skate sharpening available, the website said. White Park Pond in Concord offers outdoor skating, weather permitting.

11. Actorsingers Second Stage, actorsingers.org, will present Stephen Sondheim’s Company on Friday, Jan. 9, and Saturday, Jan. 10, at 7:30 p.m. and Sunday, Jan. 11, at 2 p.m. at the Nashua Center for the Arts, 201 Main St. in Nashua. See nashuacenterforthearts.com for tickets. Other shows at Nashua Center for the Arts in January include La Sanse Nashua, a celebration based on the Puerto Rican Fiestas de la Calle San Sebastián (Saturday, Jan. 17); the ballet Giselle presented by the Grand Kyiv Ballet (Thursday, Jan. 22), and music including Pink Talking Fish, a Pink Floyd/Talking Head/Phish tribute band (Saturday, Jan. 24).

12. The Aaron Tolson Dance Institute’s Winter Intensive will take place Saturday, Jan. 10, at the Dana Center for the Humanities at Saint Anselm College in Manchester, according to tickets.anselm.edu, where you can find the schedule of intermediate and advanced classes. Also at the Dana Center this month is “Bedford Rotary Presents: Regional Idol Scholarship Competition” (Saturday, Jan. 17, at 7 p.m.) and 1964 The Tribute on Sunday, Jan. 18, at 7 p.m., according to the website.

13. Head to the Currier Museum of Art, 150 Ash St. in Manchester, currier.org, on Saturday, Jan. 10, for the monthly free admission for New Hampshire residents on the second Saturdays of each month. THe museum is open 10 a.m. to 5 p.m. on Saturdays. Current exhibitsinclude “Joined Together: 30 Years of the Furniture Masters” (through Feb. 8); “Embellish Me: Works from the Collection of Norma Canelas Roth and William Roth” (through March 15); “Flourishing: Paintings by Wendy Edwards” (through April 5; There will be an Art Talk with Wendy Edwards on Sunday, Jan. 25, at 2 p.m.), and Frank Lloyd Wright in Manchester: The Histories of the Zimmermans and Kalils” through June 2026). On Martin Luther King Jr. Day (Monday, Jan. 19), the Currier will be open from 11 a.m. to 4 p.m. and feature curator-led tours of Black American artists in the Currier collection, artmaking for all ages and “a keynote presentation with Jada Hebra, Senior Vice President and Chief Diversity and Inclusion Officer, Southern New Hampshire University,” according to an email from the museum.

14. Book events abound in January. At Gibson’s Bookstore, 45 S. Main St. in Concord, gibsonsbookstore.com, catch Sally Cragin with Llewellyn’s 2026 Moon Sign Book: Plan Your Life by the Cycles of the Moon on Tuesday, Jan. 13, at 6:30 p.m.; Gary Fitzgerald with Capitalism Converts Christianity on Thursday, Jan. 15, at 6:30 p.m.; the Poetry Society of New Hampshire with poet David Banach on Wednesday, Jan. 21, at 4:30 p.m.; Kelly Scarborough with her book Butterfly Games in conversation with Laura Knoy on Wednesday, Jan. 21, at 6:30 p.m., and Kristi DeMeester with her book Dark Sisters on Tuesday, Jan. 27, at 6:30 p.m. At Balin Books, 375 Amherst St. in Somerset Plaza in Nashua, balinbooks.com, see Rev. Steve Edington with his new book, The Gospel According to Jack: Tracking Kerouac in My Life on Saturday, Jan. 10, at 2 p.m.; Lloyd Corricelli discussing the Ronan Marino Mystery series on Saturday, Jan. 17, at 2 p.m., and Nicholas Efstathiou and his book Killers in Their Youthon Saturday, Jan. 24, at 2 p.m. At Bookery, 844 Elm St. in Manchester, bookerymht.com, catch Sharon Kurtzman with The Lost Baker of Vienna on Friday, Jan. 9, at 12:30 p.m.

15. Vote for pizza, vote for ice cream, vote for the best southern New Hampshire hike. Voting on Hippo’s Best of 2026 opens Thursday, Jan. 15. Find a link to our annual survey at hippopress.com.

16. The Palace Theatre, 80 Hanover St. in Manchester, palacetheatre.org, presents the jukebox musical Rock of Agesas its next big production, running Friday, Jan. 16, through Sunday, Feb. 8 — this after Recycled Percussion wraps up a series of shows that started Dec. 31 and runs through Jan. 11. Shows at the Rex Theatre, 23 Amherst St. in Manchester, include comedy from Jimmy Cash (Saturday, Jan. 10), Joe Fenti (Friday, Jan. 16) and the Ladies of Laughter Comedy tour with Cathy Boyd, G.L. Douglas and Ellen Karis (Friday, Jan. 23), and The Granite Stage on Thursday, Jan. 29, described as a “community talent showcase,” according to the website.

17. Jewel Music Venue, 61 Canal St. in Manchester, will present A Tribute to Maynard James Keenan (playing the music of Tool, A Perfect Circle and more) and the local band The Dirty Taps on Friday, Jan. 16, at 8:30 p.m. according to a post on the venue’s Facebook page, where you can find a link to purchase tickets. Other shows at Jewel in January include The Magic Mike Show Live with Absolute Men on Friday, Jan. 23, at 8:30 p.m.; Gene Loves Jezebel, Black Season Witch, Gossip Collar and Silver Rein on Friday, Jan. 30, and Ritual Arcana on Jan. 30, the Facebook page said.

18. Saturday, Jan. 17, is the winter Free Fishing Day in New Hampshire, which means “[s]tate residents and nonresidents alike can fish any inland water — or saltwater — in New Hampshire that day without a fishing license,” according to wildlife.nh.gov. “Note that season dates, bag limits and all other fishing regulations must be followed on Free Fishing Day,” the website said.

19. The New Hampshire Historical Society, 30 Park St. in Concord, nhhistory.org, will host a curator’s tour, with director of education Elizabeth Durbulle, of the exhibition “If You Had to Choose: Patriots and Loyalists in Revolutionary New Hampshire” on Saturday, Jan. 17, at 2 p.m. Admission to the museum costs $10 for ages 18 and over (under 18 get in free) and the museum is open Tuesday through Saturday, 9:30 a.m. to 5 p.m., according to the website. Other museum events this month include a lecture and book-signing with Mel Allen and his book Here in New England: Unforgettable People, Places and Memories That Connect Us All on Saturday, Jan. 24, at 2 p.m.; a screening and discussion at Red River Theatres in Concord on Saturday, Jan. 31, at 10 a.m. of “Spirit of Service,” an excerpt from the The American Revolution documentary followed by a discussion (tickets are $5; see redrivertheatres.org) and Family Fun Day on Saturday, Jan. 31, from 2 to 4 p.m., with activities geared to ages 6 to 10, according to the website.

20. RB Professional presents Grease on stage at the Capitol Center for the Arts’ Chubb Theatre, 44 S. Main St. in Concord, ccanh.com, on Saturday, Jan. 17, at 2 and 7 p.m. and Sunday, Jan. 18, at 2 p.m. Other shows at the Chubb Theatre this month include Mania! The ABBA Tribute (Thursday, Jan. 8) and Drum Tao! (Thursday, Jan. 22). At BNH Stage, 16 S. Main St. in Concord, shows include NightOUT with the Free Range Revue presents Get A Clue, “an interactive Clue-themed Cabaret” according to the website (Friday, Jan. 9), a sing-along screening of 2021’s Encanto(Sunday, Jan. 11), and Locally Sourced — Fox & Flamingos with Phoenix Syndicate (Friday, Jan. 23).

21. Get some Tuesday night comedy at “Wrong Hill to Die On” on Tuesday, Jan. 20, from 7 to 9 p.m. at the Shaskeen in Manchester. Tickets cost $7.18 and are available at eventbrite.com by searching “Wrong Hill to Die On.” According to the event description there: “Comics defend the worst opinions ever in a chaotic live debate show where logic dies and laughter thrives. The Wrong Hill to Die On is a live comedy show where comedians go head-to-head defending the worst opinions imaginable. From ‘traffic lights are government mind control’ to ‘cats should be allowed to vote,’ each performer must argue their absurd stance with total conviction while hosts and the audience roast, challenge, and cheer them on.” Hosts are Nick Sands and Alex LaChance; contestants are Matt Barry, Mona Forgione, Zach Remi and Tristen Hoffler; special guest host is Ken Murphy and opening comic is Derek Zeiba, according to an event promo card.

22. The New England Winter Wine Spectacular takes place Thursday, Jan. 22, at 6 p.m. for general admission ticket holders and 5 p.m. for those with tickets that allow for early entry at the Doubletree by Hilton Downtown Manchester, 700 Elm St. in Manchester, according to nhwineweek.com, where you can purchase tickets for this event and find out about other New Hampshire Wine Week happenings. As in past years, this year’s Spectacular is preceded by a tasting with more wine education — this year it’s called the “Sommelier Select: An Intimate Evening of Discovery,” a blind tasting guided by sommeliers, and it takes place Wednesday, Jan. 21, at 5:30 p.m. at the Grappone Center in Concord.

23. The Majestic Theatre will present Seussical Jr. on Friday, Jan. 23, through Sunday, Jan. 25, at the Derry Opera House, 29 W. Broadway, according to majestictheatre.net, where you can purchase tickets. Majestic also has a benefit Bingo Night on the schedule at the studio theater, 888 Page St. in Manchester, on Thursday, Jan. 8, at 6:30 p.m. and the revue Disco Inferno: The ’70s! on Saturday, Jan. 17, at 7 p.m. (see website for tickets to both events).

24. Only about a month after her birthday (Dec. 16, 1775), celebrate Jane Austen with the 1995 adaptation of Sense and Sensibility starring Emma Thompson, Kate Winslet, Hugh Grant and Alan Rickman and directed by Ang Lee, screening on Saturday, Jan. 24, at 10 a.m. at Red River Theatres, 11 S. Main St. in Concord, redrivertheatres.org.

25. The Concord NH Winterfest will take place in downtown Concord Saturday, Jan. 24, from 11 a.m. to 4 p.m. with activities including a screening of the movie Balto (G, 1995) at Red River Theatres at 10:30 a.m., an ice carving competition and food trucks on the Statehouse Lawn, according intownconcord.org.

Alongside that event, the Concord Garden Club will take part in its 23rd annual “Art and Bloom” show in collaboration with the Women’s Caucus for Art, New Hampshire Chapter, and Kimball Jenkins Estate, 266 N. Main St. in Concord, where the show will be on display Thursday, Jan. 22, through Saturday, Jan. 24, according to a press release. “Club members and local floral professionals will create floral arrangements inspired by works of art and craft on display during Kimball Jenkins’ January art exhibition,” the release said. “Art and Bloom exhibit hours are Thursday, Jan. 22, 2 to 5 p.m., Friday, Jan. 23, 10 a.m. to 6 p.m., and Saturday, Jan. 24, 10 a.m. to 4 p.m. The opening reception will be held on Thursday, Jan. 22, 5 to 7 p.m., and will have light snacks and drinks. … A donation of $10 to support the Kimball Jenkins Estate is suggested.”

And the Black Ice Pond Hockey Tournament is slated for Friday, Jan. 23, through Sunday, Jan. 25, at White Park in Concord (with a make-up weekend in March at the Tri-Town Ice Arena), according to blackicepondhockey.com, where you will be able to find a schedule of events.

26. There is lots of art to enjoy. Mosaic Art Collective, 66 Hanover St., Suite 201, in Manchester, mosaicartcollective.com, will open its show “Peaceful Rebellion” on Wednesday, Jan. 28, according to the December newsletter. The show will feature “works that celebrate the act of art making and the awareness and solace it provides us,” the newsletter said. An open call for works to be part of the exhibit has a deadline of Jan. 14; see the website for submission details. An opening reception for the show will take place on Saturday, Feb. 14, 4 to 8 p.m.

The Glimpse Gallery, 4 Park St. in Concord, theglimpsegallery.com, will continue its current show through Friday, Jan. 9, featuring the works of Peter Anderson, Alex Rybak, Julie Daniels, Laurie Weston, Erica Bodwell, Corey Garland and Kristin Selesnick.

“Shifting Light” is on display at Art 3 Gallery, 44 W. Brook St. in Manchester, art3gallery.com. “With the end of daylight savings, reduced daylight hours, and the angle of the sun, there is a literal shifting of light and shadows and this changes how we perceive our familiar yet transformed environment. Figuratively, the shifting of light can act as a beacon and pinpoint changes in how we look at the greater world around us, new angles or narratives that direct personal, social, or political change,” according to an email from the gallery, which is open Monday through Friday, 12:30 to 4 p.m.

“A Symphony of Light and Shadow: The Landscape Photography of Jeff Dachowski” is on long-term display at LaBelle Winery in Derry, 14 Route 111, according to a LaBelle press release. “This breathtaking collection showcases Dachowski’s masterful black and white landscapes,” the release said. See DachowskiPhotography.com for more about Jeff Dachowski and his work. The gallery is open Monday from 9 a.m. to 5 p.m. and Tuesday through Sunday from 9 a.m. to 8 p.m.; see labellewinery.com.

27. The Epping Middle High School Drama Club will present the radio play The War of the Worlds at the Epping Community Theater, 38 Ladd’s Lane in Epping, eppingtheater.org, on Friday, Jan. 30, at 7 p.m. and Saturday, Jan. 31, at 2 p.m., according to the website, where you can purchase tickets. Other shows at the theater this month include Silk Purse, a Linda Ronstadt tribute, on Saturday, Jan. 10, at 7 p.m.

How to add holiday sparkle to your cookies

You got inspired by a cookie recipe you saw online, but you thought it would taste even better without the coconut. And maybe with butterscotch. And Sheila at your book group is gluten-free. So you adapted the recipe and baked it three times before you dialed in the ingredients and baking time. You’ve made so many of these cookies that your family is ready to ask for a salad. But you finally nailed it. Your cookies taste great.

But they look like they were made by a blindfolded orangutan.

How do some people make their cookies look like works of art?

According to Kelli Wright, the secret is royal icing. Wright designs and produces custom cookies for customers, and teaches classes and workshops in cookie decorating through her business, Just Wright by Kelli (494-8472, justwrightbykelli.com). She said that unlike buttercream frosting, which tastes great but doesn’t lend itself to fine details, royal icing gives a baker more control.

“Buttercream is made from butter and sugar,” Wright said. “Royal icing is an icing. It hardens and there’s no butter in it. You can do more without it melting, so you have more capability with royal icing than you do with, say, decorating buttercream on your cookie. I think you have far more capability to create details and have them remain longer. It’s also more shelf-stable than a buttercream. When you make it correctly, the taste is just as good. It’s just a harder texture on the outside.” If you’ve watched cookie-decorating competitions on television, it is likely that the competitors used royal icing. When a contestant uses buttercream, they usually go out of their way to make a big deal about it.

Cookie Hack: Freeze the dough
The cookie dough for all three of these recipes can be saved in the refrigerator for a week or so, or for much longer in the freezer, so you don’t have to use all of it at one time. You can also make and freeze logs of cookie dough to have on hand in case of a cookie emergency.

One of the techniques that experienced cookie decorators use is something called “flooding.” They will pipe an outline on a cookie with a slightly stiff icing, then pipe looser icing inside that outline, which spreads out, or “floods” the space. When it dries, the icing provides a smooth, glossy surface that looks good on its own or provides a base to pipe more details on top of.

“It’s basically coloring in,” Wright said. “Flooding is basically coloring and filling in whatever section it is that you are doing. There are multiple consistencies in royal icing. It’s basically a really thick one when you’re doing detailed work. But there’s multiple consistencies that you use for different effects. I like to use a medium consistency, which is a little bit thicker, but I can flood with it in smaller sections. And then I use a looser consistency. to fill in, or flood. Other bakers might use a thicker consistency for both.”

Wright said different consistencies of royal icing allow a decorator to add fine details to a design. “There are multiple techniques to do any design,” she said. “One way is to outline flood and then do your details on top of that. But there is a technique called wet-on-wet where you’re using a loose consistency the entire time and the design is actually falling into your flood icing and you’re creating it all in one layer at one time.”

In Wright’s classes and workshops she has seen a spectrum of attitudes toward decorating.

“On one hand,” she said, “you just have a mix of people who just want to have fun and learn the basics, and then you have people who really want to learn. They are intent on getting the technique down right away and really intent on learning everything they absolutely can in every single class. And it can be hard in the beginning. It’s a lot harder than what you see on TV. I mean, I try to make it easier because I’ve gone through the … tribulations. I’ve learned on my own. Some people just have a natural ability to do it, and I think that’s amazing. But it took me some time to get the hang of it and adjust the consistencies to make it work for me and my style. There was a steep learning curve, but I was able to learn it on my own.”

“The best part about cookie decorating or cake decorating … and custom work like I do,” she said, “is the free form of it all. Letting it be art and realizing art, nature, everything is not about perfection.”

Royal Icing
4 2/3 cups (530 g) powdered sugar
1/3 cup milk
2 Tablespoons light corn syrup
1 teaspoon vanilla or almond extract

Mix these ingredients together, gently and slowly at first, until they come together as a thick, pipable liquid. Add more milk, a spoonful at a time, as needed, to thin it out.
Split the icing up into separate bowls depending on how many colors you will need to decorate your cookies. Stir in food coloring a few drops at a time to color each bowlful. Kelli Wright and Kate Soleau both prefer gel food coloring.
Use a piping bag or a plastic sandwich bag with the very tiniest tip of a corner cut off to pipe lines on your cookies. You can pipe or spoon more icing to “flood” it.

Wright likes to use all-natural gel-based food coloring.

“I don’t use a water-based [color] because it can alter my consistency. And then I have to remix and change my consistency. There are powdered colors out there, too. Prism, I think, is the company, or now it’s SugarArt, has beautiful powdered colors and a natural color base that people use. But there’s a whole other learning curve to go through … using the natural products because they don’t work the same as our current gel food coloring. They work very differently.”

Because Wright makes some very specific custom designs of cookies, she rarely buys cookie cutters “off the shelf” anymore.

“Etsy is kind of the place to go. I buy the STL files [from artists] on there and print them myself on my 3D printer. If you don’t have access to a 3D printer, your library might be able to print them for free, so if you find something that you really like you can always get the file and see if your local library will print it out for you.”

Kate Soleau is another custom baker, decorator and instructor. Her business is Posy Cottage Cookies (801-7590, posycottagecookies.com). She is in the process of developing online instructional content to teach elements of cookie decorating. She is a big fan of royal icing but takes a slightly different approach to adding details.

“I like to use stencils,” Soleau said. “I’ll flood the background [of a cookie], let it dry, and then come back the next day with a stencil and scrape thicker royal icing over it. When I remove it, it looks like a very cool textured look on the cookies, but it is still just using the royal icing. I’d say 90 percent of my additives on decorating are royal icing but used in different ways. So for instance I make a lot of floral transfers where I take really thick royal icing and pipe it with a piping bag with little metal tips, make flowers, and then let them dry. Later I can come back and actually pick them up and use them as homemade sprinkles or transfers to put onto cookies to enhance the look.” Soleau also uses a 3D printer to make custom stencils.

For the highly detailed work Soleau does, she rarely uses candies or sprinkles.

“But there’s a gold dust,” she said, “where you mix a powder that’s gold or silver with a little bit of vodka or Everclear [an extremely high-proof grain spirit] and then you paint it on.” She explained that the high-proof alcohol evaporates quickly and doesn’t change the flavor of the cookie.“ I do a lot of painting techniques on my cookies and I’ll use edible gold but also just use food-grade gels and do the same thing — mix them with water or Everclear, then paint the cookies. I generally use transfers and use what I have to create the decor.”

Soleau said many of the techniques she uses to decorate cookies have unexpected quirks that she only learned about with experience.

White Cutout Sugar Cookies
2 1/2 cups (300 g) all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup (2 sticks) butter
1 cup (198 g) sugar
1 egg
1 teaspoon almond extract – Yes, you could use vanilla. It’s kind of boring a classic. But the almond gives this cookie a slightly fruity background flavor.

In a medium bowl whisk together the flour, salt and baking powder. Set it aside. Its time will come.
In your stand mixer —
A quick aside: If you like to bake, or think you might like to if it were less of a hassle, it would be worth your time and money to invest in a good stand mixer. Yes, the really good ones (cough, cough, KitchenAid) can be pricey, but you can buy a reconditioned one from most manufacturers for about 30 percent less than a new one. There’s a lady at one of the flea markets I go to who has a couple of tables full of kitchen appliances. With some hard haggling and a gift doughnut, you might get a stand mixer for $100 or so. Alternatively, you can go the conventional route and get married. A good stand mixer will last longer than most marriages.
— anyway, in your stand mixer, beat the butter until it has softened slightly, then add the sugar, and beat until it is creamy, about three minutes. This is, appropriately enough, known as “creaming” the butter. Beat in the egg and almond extract.
Turn the mixer to its lowest setting, and spoon the flour mixture in, a little at a time. This is to prevent a comical poofing of flour into your face. Mix everything very briefly, just until it all comes together.
Split the dough into two lumps and wrap each with plastic wrap. Chill the dough in your refrigerator for an hour or two.
When the time comes to bake, preheat your oven to 350°F.
Flour your counter, then unwrap one of the doughballs and flatten it with the heel of your hand. You will want to flip it a couple of times and swish it around in the flour, to keep it from sticking. Use a rolling pin to roll it out to about ¼ inch thick.
If you have a large offset spatula — the kind fancy people use to frost cakes — swipe under your rolled-out cookie dough to make sure it hasn’t bonded to your counter.
Use whimsical cookie cutters to cut shapes from your sheet of dough. Transfer the cutout cookies to a baking sheet covered with parchment paper, or a silicone baking sheet. These particular cookies won’t spread too much as they bake, so you won’t need to space them out too much.
Bake each batch of cookies for 10 minutes, and let them cool on the baking sheet.

“For instance,” she said, “I’ve been dabbling in natural food-grade gels. It’s kind of like a whole science project because the pH and everything actually changes the color. So if you try to make black, sometimes it’ll come out a little purple and you add a little baking soda and it’ll change the color. So the natural gels have been challenging, but I’d really like to work more with natural colors in the future.”

Where sprinkles, miniature candies and dragees (colored sugar balls) come into their own is in decorating with children. Kristen Chinosi is the owner and chief instructor at The Culinary Playground in Derry (339-1664, culinary-playground.com), where she teaches cooking and food techniques to adults, children and mixed groups. She said that for very young children a good strategy is for an adult to bake cookies ahead of time, frost them with buttercream, and provide the kids with decorations they can press into the frosting.

“For the younger kids, you definitely want to go with just a buttercream as a base and use it as sort of a glue to hold on whatever other candies, sprinkles you’re supplying for the decorating,” she said. It’s a good idea to take a child’s age and ability into account to keep them — not to mention their parents — from getting frustrated.

“Probably not younger than 8 — more like 10 — is a really good age to start with royal icing,” Chinosi said, “because those need to be bagged. You need quite a steady hand; it’s pretty detailed work. I mean, younger kids can try it, but the frustration level can get high. If you’re doing soup-to-nuts with your Christmas cookies — meaning if you’re making your own sugar cookies, rolling it out, cutting them and frosting it — plan to make it a two-day event, because the kids will lose interest and you will be by yourself decorating cookies. So on one day you could have them help make up the dough, maybe later that day you roll it out, cut the cookies, set them aside. The next day, make up your frosting, or if you’re using a canned frosting that’s fine too. They’re littles, right? And then have like a decorating party. And what we like to do is use muffin tins and we’ll line them with like the paper liners and put different types of candies or sprinkles so the children have kind of like a whole little array.”

Old-fashioned gingerbread cutout cookies
1 Tablespoon ground ginger
1 Tablespoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground black pepper – after you’ve made this recipe once or twice, you might want to use more black pepper, or even, if you’re feeling adventurous, ground Szechuan pepper.
5 cups (600 g) whole wheat flour
1 teaspoon baking soda – If you were wondering why this recipe uses baking soda instead of baking powder (and let’s face it; you probably weren’t), it’s because the molasses is slightly acidic, so the slightly alkaline baking soda will work better in this particular application.
1 teaspoon salt
1 cup (2 sticks) butter
1 cup (198 g) brown sugar
1 egg
1 cup (340 g) molasses

See if this seems familiar:
Whisk the spices, flour, baking soda and salt together in a medium bowl and set it aside.
Cream the butter and brown sugar together, then beat in the egg and molasses.
Add the flour mixture, a couple of spoonfuls at a time, and mix everything until the dough just barely comes together. Divide the dough, wrap it, and chill it.
Roll the dough out, and cut out shapes with cookie cutters, then bake at 350°F for 10 minutes, and let them cool on the baking sheet.
If you own an old-fashioned, wooden cookie mold, this dough works extremely well using that. Just remember to brush the inside of the mold with vegetable oil before you start, and with flour Every Single Time thereafter.
These are, as promised by their name, classic, old-fashioned gingerbread cookies, spicy and not too sweet, perfect for decorating in full color or with traditional minimalist white icing.