Find a new wine and more fun for the first month of 2024
Holidays and vacations over, weather uncertain and frequently gray, bills due — January can feel like a bit of a letdown after the hoopla of December. But there are oodles of fun things to look forward to during the first month of 2024. Need a reason to get excited about the forthcoming month? Here are 57 of them.
1. We’ll get snow! Or maybe we won’t! This winter, the excitement is in the not-knowing. Experts at NOAA’s Climate Prediction Center said there is “considerable uncertainty” in the region’s winter outlook, with equal chances for above-, below- or near-normal precipitation. Adding an interesting twist, El Niño years are traditionally associated with increased snowfall; however, with a warmer winter on the horizon, the expected flurry of snowflakes might turn into raindrops. So embrace the element of surprise as we step into a season that could be filled with snowy adventures or cozy rainy days.
2. Disney on Ice presents Into the Magic comes to the SNHU Arena (555 Elm St. in Manchester; snhuarena.com, 644-5000) for seven shows Thursday, Jan. 4, through Sunday, Jan. 7. Tickets cost $23 through $103. See disneyonice.com for images from the show.
3. The Greatest Love of All, a tribute to Whitney Houston with Belinda Davis, comes to the Capitol Center for the Arts’ Chubb Theatre (44 S. Main St. in Concord; ccanh.com) on Thursday, Jan. 4, at 7:30 p.m. Tickets cost $53.75 to $79.75. The show is just one of the tribute shows coming to the Cap Center this month: Get the Led Out plays Saturday, Jan. 6, at 8 p.m. and Dirty Deeds (the AC/DC Experience) plays Friday, Jan. 12, at 7:30 p.m.; at the Bank of NH Stage (16 S. Main St. in Concord) catch Being Petty (a Tom Petty and the Heartbreakers Experience) on Saturday, Jan. 13, at 8 p.m. and The Rock and Roll Playhouse: The Music of Tom Petty for Kids on Sunday, Jan. 14, at noon.
4. Averill House Vineyard (21 Averill Road in Brookline; averillhousevineyard.com) hosts a Fire Tower Winter Wonderland Wine Tasting Experience on Fridays through Sundays with different time slots available to reserve. You’ll enjoy a private, outdoor tasting of four different wines around pellet stoves with a view of the vineyard. Each ticket ($59) accounts for two adults and each additional person will cost $15 for a maximum of eight people. Children under 13 are free and pets are also welcome if on a leash. There is also the option of reserving an igloo or gazebo. Also at Averill House Vineyard is the Vine to Wine Igloo & Gazebo Experience & Wine Pairing on Mondays and Wednesdays through Sundays throughout January. Private Norwegian-themed igloos for two adults and one guest include a manager and tasting associate to serve you, theme lighting, music, a charcuterie board with meat, nuts, cheese and crackers, wine tasting of four wines per person and complimentary parking. Gazebos include all of this as well as a fireplace and fluffy living room. Tickets are $100, which accounts for two people, and can be purchased via eventbrite.
5.Recycled Percussion wraps up its run at the Palace Theatre (80 Hanover St., Manchester, 668-5588, palacetheatre.org) with shows Friday, Jan. 5, at 7 p.m.; Saturday, Jan. 6, at 11 a.m., 3 p.m. and 7 p.m., and Sunday, Jan. 7, at 3 and 7 p.m. Find Michael Witthaus’s interview with Justin Spencer in the Nov. 8 issue of the Hippo (e-edition is at hippopress.com).
6. Rivier University Raiders ice hockey will see its next home game at Conway Arena (5 Stadium Drive in Nashua) on Friday, Jan. 5, when the women’s team takes on Potsdam at 8 p.m. (they also face Potsdam on Saturday, Jan. 6, at 7:10 p.m.). The women’s team has two additional home games this month. The men’s team next plays at Conway on Tuesday, Jan. 9, when they take on Potsdam at 7:10 p.m. The men’s team has two additional home games in January. See rivierathletics.com.
7. Tupelo Music Hall (10 A St., Derry, 437- 5100, tupelomusichall.com) will feature several tribute shows this January: Captain Fantastic (playing music including songs of Elton John) on Friday, Jan. 5, at 8 p.m.; Eaglemania on Saturday, Jan. 13, at 8 p.m.; Boogie Wonder Band (playing disco hits) on Friday, Jan. 19, at 8 p.m.; Beatle Juice (Beatles songs) on Saturday, Jan. 20, at 8 p.m. and The The Band Band (playing a celebration of The Last Waltz from The Band) on Sunday, Jan. 28, at 7 p.m.
8. Catch comedy most weekends at Chunky’s Cinema Pubs in Manchester (707 Huse Road) and Nashua (151 Coliseum Ave.). This weekend see Steve Bjork in Manchester on Friday, Jan. 5, and Saturday, Jan. 6, at 8:30 p.m. and Will Noonan in Nashua on Saturday, Jan. 6, at 8:30 p.m. Tickets cost $20.
9. The Contoocook Farmers Market offers live music from the NH Music Collective (on Saturday, Jan. 6, it’s Mikey G) as well as locally made treats, produce, soaps and more. (A post from December showed Batulo’s Kitchen serving its meat and veggie hand pies.) Find them at the Maple Street School (194 Maple St. in Contoocook) on Saturdays from 9 a.m. to noon through April.
10. Cheer Saint Anselm Hawks basketball on Saturday, Jan. 6, at Stoutenburgh Gymnasium (73 College Road on Saint Anselm College campus in Manchester). The women’s team plays Adelphi at 1:30 p.m. and the men’s team plays Adelphi at 3:30 p.m. Tickets to either game cost $10 (kids 5 and under get in free to regular season games) and are available for purchase starting one hour ahead of game time at the Gymnasium ticket booth. Each team has four additional home games in January; see saintanselmhawks.com for the schedule.
11. You can also catch Saint Anselm Hawks ice hockey at home — Sullivan Arena on the college campus — this month. The men’s team will next play at home on Saturday, Jan. 6, at 4 p.m. versus Anna Maria College. The women’s team’s next home game is Friday, Jan. 26, at 6 p.m. versus Long Island University. Tickets cost $10 and are available at the ticket booth one hour ahead of game time. See saintanselmhawks.com.
12. See electric violinist Mia Asano and bagpiper/multi-instrumentalist Ally the Piper when Mia X Ally play Tupelo Music Hall (10 A St., Derry, 437- 5100, tupelomusichall.com) on Saturday, Jan. 6, at 8 p.m. Tickets cost $40; for an additional $75 attend a VIP meet and greet after the show.
13. Pats Peak Ski Area (686 Flanders Road, Henniker) is lighting up Saturday nights with its POP (Pay One Price) tickets, available through the end of the season in 2024. The POP offer includes skiing, snowboarding, snowtubing, rentals and lesson tips, with prices varying by time of entry: $99 for 4 to 10 p.m.; $89 for 5 to 10 p.m;, and $79 for 6 to10 p.m. Lesson tips are offered from 4 to 6 p.m., and snow tubing runs from 5 to 10 p.m. Groups of 15 or more can receive discounts with advance reservations. For more details and to purchase tickets, visit patspeak.com.
14. Lace up those sneakers and go for a run with the 2024Freeze Your Buns 5K Series run by the Gate City Striders on a relatively flat low-traffic path that kicks off on the road between Conway Arena and Nashua YMCA on five Sundays over the next three months at 9 a.m., starting Sunday, Jan. 7. The cost to join is $20 ($12 for 17 and under); see gatecity.org/freeze-buns-5k-series for details and to register.
15. Find your fixings for Sunday dinner at the Salem NH Farmers Market, which runs Sundays from 10 a.m. to 1 p.m. and through April is at the LaBelle Winery in Derry (14 Route 111), according to salemnhfarmersmarket.org where you can find a list of vendors.
16. The Pizzastock Battle of the Bands 2024 comes to the Tupelo Music Hall (10 A St. in Derry; tupelomusichall.com) on Sunday, Jan. 7. Doors open at noon. The show will feature Glue, Tree Streets and Porcelain Jumpsuit, special guest Sotah and hosts Cozy Throne, according to the Tupelo website, where you can purchase the $20 tickets. Pizzastock is a production of the Jason R. Flood Memorial, which seeks to raise awareness about mental health; see pizzastock.org.
17. The Golden Globes will air Sunday, Jan. 7, at 8 p.m. on CBS and Paramount+ with comedian Jo Koy hosting. Looking for a list of 2023 films worth catching, you could do worse than checking out the nominees at goldenglobes.com/nominations/2024.
18. The next home game for Rivier University Raiders basketball is Monday, Jan. 8, at 4 p.m. when the men’s team takes on Lesley University at Muldoon Fitness Center (440 Main St. in Nashua). The women’s next home game is Saturday, Jan. 13, at 2 p.m. versus Saint Joseph. The men’s team has seven additional home games in January; the women’s team has five. See rivierathletics.com.
19. If holiday carols reminded you how much you like singing, audition for theNew Hampshire Gay Men’s Chorus on Tuesday, Jan. 9, and Tuesday, Jan. 16, from 6:30 to 7 p.m. at the First Congregational Church (508 Union St. in Manchester). New singers are asked to stay for rehearsal from 7 to 9:30 p.m, according to nhgmc.com, where you can find details about auditioning. The chorus seeks singers who are men over the age of 18 (who are gay, straight and male-identifying), the website said. The chorus will have a spring concert series “Putting it All Together” in May.
SNHU Penmen Basketball, Courtesy photo.
20. Southern New Hampshire University Penmen basketball has its next home games Wednesday, Jan. 10, when the women’s team plays at 5:30 p.m., followed by the men’s team at 7:30 p.m., both against American International College. The games take place at Stan Spiro Field House (at the Southern New Hampshire University campus, 2500 River Road in Manchester); regular season games are free to attend. Both teams have two additional home games in January. See snhupenmen.com.
21. Consider roller derby at Granite State Roller Derby’s recruitment night on Wednesday, Jan. 10, 7 to 9 p.m. at the Concord YMCA (15 N. State St. in Concord). The program is the first night of a skating boot camp open to all levels of experience. See granitestaterollerderby.org.
22. Discovering Magic with Andrew Pinard will be the final performance at the current location of the Hatbox Theatre at Steeplegate Mall, 270 Loudon Road in Concord. See the show Wednesday, Jan. 10, at 7:30 p.m. and stay tuned to hatboxnh.com for updates on the theater’s search for a new venue. Tickets to the Jan. 10 show cost $25 for adults, $22 for students and seniors.
23. Southern New Hampshire University Penmen men’s ice hockey has its next home game at The Ice Den Arena (600 Quality Drive in Hooksett) on Wednesday, Jan. 10, at 7:40 p.m. versus SUNY Potsdam. The team has two additional home games this January; see snhupenmen.com.
24. Crotched Mountain (615 Francestown Road, Bennington) is set to host the Over the Moon Rail Jam on Friday, Jan. 12, from 6 to 8 p.m. This no-cost event invites skiers and riders to showcase their talents with competitive divisions for Under-13, 14 to 17, Adult Male Skiers, Adult Male Riders, Adult Female Skiers and Adult Female Riders. Registration begins at 6 p.m. at the ATC deck, followed by a practice session, final course prep and the main event. Prizes will be awarded at 8:15 p.m. on the ATC deck. While entry is free, a valid pass or lift ticket is required, with mandatory helmets and signed waivers. Call 588-3668 or visit crotchedmtn.com.
25. Get some Satisfaction, The International Rolling Stones Show on Friday, Jan. 12, at 7:30 p.m. at the Dana Center (Saint Anselm College, 100 Saint Anselm Drive in Manchester; tickets.anselm.edu, 641-7700). Tickets cost $45.
26. Friday Night Comedy at the Rex will feature Corey Rodrigues and Maya Manion on Friday, Jan. 12, at 7:30 p.m. at the Rex Theatre (23 Amherst St. in Manchester; palacetheatre.org). Tickets cost $25.
27. Get some locally made cheese or bread, locally grown meat or produce — and of course look for some tasty baked treats at the Downtown Concord Winter Farmers Market which runs Saturdays from 9 a.m. to noon at 7 Eagle Square. Find live music from the NH Music Collective (see the schedule at nhmusiccollective.com for a look at who will be playing on Saturday, Jan. 13). Find a list of vendors and more at downtownconcordwinterfarmersmarket.com.
28. Catch The British Invasion, an evening of music from the bands of the mid-1960s, at the Majestic Theatre (880 Page St. in Manchester; majestictheatre.net, 669-7469) on Saturday, Jan. 13, at 7 p.m. Tickets cost $20.
29. Symphony NH and the Spartan Drum & Bugle Corps will present Brass to the Max on Saturday, Jan. 13, at 7:30 p.m. at the Keefe Center for the Arts (117 Elm St. in Nashua) — a concert that promises to be loud (ear plugs will be offered) and is described as a “high-octane performance of brass and percussion favorites.” Tickets cost $10 to $63. See symphonynh.org.
NH Symphony presents Brass to the Max. Courtesy photo.
30. Headliners Comedy Club’s weekly shows at the DoubleTree by Hilton Downtown Manchester continue on Saturday, Jan. 13, at 8:30 p.m. with comedian Steve Bjork and others. Tickets cost $20. Find a complete lineup of upcoming shows at headlinersnh.com.
31. Run in the HPM Insurance Snowflake Shuffle, a 3-mile race in Bedford, on Sunday, Jan. 14, at 9:30 a.m. Registration costs $35 ($30 for under 21). See millenniumrunning.com.
32. Marek Bennett, author of graphic novels such as the The Civil War Diary of Freeman Colby series and The Most Costly Journey, presents “Drawing Community: Creating Comics from Shared Stories,” on Sunday, Jan. 14, at 2 p.m. at Tucker Free Library (31 Western Ave., Henniker, 428-3471) and again Saturday, Jan. 20, at 9:45 a.m. at Peterborough Town Library (2 Concord St., Peterborough, 924-8040). See nhhumanities.org.
33. Culinary Playground (16 Manning St. in Derry; culinary-playground.com), a recreational culinary school in Derry, has plenty of classes planned for January, including new additions and popular favorites, like the single-day Intro to the Mediterranean Diet on Sunday, Jan. 14, at 4 p.m. led by a registered dietitian. On Jan. 28 their three-class artisan bread series begins, in which students will learn the fundamentals and techniques of bread making and baking through the crafting of a wheat sandwich loaf, a boule, an olive rosemary loaf, a cranberry walnut loaf and a sourdough.
34. Learn about the wines of the Rhone and Loire valleys in France at Wine on Main (9 N. Main St. in Concord; wineonmainnh.com, 897-5828) on Tuesday, Jan. 16, from 6:30 to 8 p.m. or Wednesday, Jan. 17, from 6:30 to 8 p.m. Taste wine from six bottles, accompanied by light snacks. The cost is $35 per person.
35. The Educational Theatre Collaborative at Plymouth State University will present GypsyWednesday, Jan. 17, through Sunday, Jan. 21, with shows Wednesday through Saturday at 7 p.m. and Saturday and Sunday at 2 p.m. at the Flying Monkey (39 S. Main St. in Plymouth; flyingmonkeynh.com, 536-2551). Tickets cost $25 to $38.
36. LaBelle Winery (labellewinery.com) can teach you how to make a cozy soup (Wednesday, Jan. 17, at 6 p.m. at the Derry location, 14 Route 111) or warm you up with a five-course whiskey dinner (Friday, Jan. 19, at 6:30 p.m. at the Amherst location, 345 Route 101). Go online to sign up for these and other LaBelle events.
37. Dancing Queens, billed as the Ultimate ABBA and Disco Tribute, opens Friday, Jan. 19, and runs through Sunday, Feb. 11, at the Palace Theatre (80 Hanover St. in Manchester; palacetheatre.org, 668-5588) with shows at 7:30 p.m. on Fridays and Saturdays and 2 p.m. on Saturdays and Sundays, plus Thursday, Feb. 8, at 7:30 p.m. Tickets cost $28 to $49.
38. Spend an Evening with TR3 featuring Tim Reynolds, Dave Matthews’ collaborator, on Friday, Jan. 19, at 7:30 p.m. at the Rex Theatre (23 Amherst St. in Manchester; palacetheatre.org, 668-5588). Tickets cost $39 to $49.
39. Saturday, Jan. 20, (the third Saturday in January) is one of two annual Free Fishing Days in New Hampshire. Residents and non-residents can fish in any inland water or saltwater in New Hampshire without a fishing license (though season dates and bag limits are still in effect), according to wildlife.nh.gov, where you can find details about the day and getting a fishing license if you get (sorry, not sorry) hooked on the sport.
40. McIntyre Ski Area (50 Chalet Way, Manchester) presents the Mac Parks Rail Jam on Saturday, Jan. 20, starting at 4 p.m. Test your skills in the terrain park with a chance to win prizes. Registration is $25, including a lift ticket and two runs, with a discounted rate of $15 for season pass holders. Competitive age categories include under-12, 13 to 17, 18 to 29, and 30+. On-site registration opens at 11 a.m., closing 15 minutes before the event. Helmets are required. For details and to secure your spot visit mcintyreskiarea.com.
41. Author Joseph Carrabis will hold a workshop called “Write Your History, Change Your Life” on Saturday, Jan. 20, at 5 p.m. at Bookery Manchester (844 Elm St. in Manchester; bookerymht.com). The event is free; register online to save a spot.
Terrain Park at McIntyre Ski Area. Courtesy
42. Celebrate the best of local theater when the 19th New Hampshire Theatre Awards are handed out on Saturday, Jan. 20, at 7 p.m. at the Capitol Center for the Arts’ Chubb Theatre (44 S. Main St. in Concord; ccanh.com). Tickets cost $45. See nhtheatrealliance.org.
43. Hear the music of Springsteen played live when Bruce in the USA comes to the Nashua Center for the Arts (201 Main St. in Nashua; nashuacenterforthearts.com) on Saturday, Jan. 20, at 8 p.m. Tickets cost $29 through $59.
44. The 21+ show Life’s a Drag, described as a fiercely hilarious drag show, comes to Chunky’s Cinema Pub in Manchester (707 Huse Road; chunkys.com) on Saturday, Jan. 20, at 9 p.m. Doors open at 8 p.m. Tickets to this approximately two-hour show cost $25 (plus fees).
45. The Last Command (1928), a silent film starring Emil Jannings, who won the first-ever Academy Award for Best Actor for his role, will screen with live musical accompaniment by Jeff Rapsis on Sunday, Jan. 21, at 2 p.m. at Wilton Town Hall Theatre (40 Main St., Wilton, wiltontownhalltheatre.com, 654-3456). See silentfilmlivemusic.blogspot.com for more on the film.
46. See Bobby Rush with the Eric Lindner Band opening on Sunday, Jan. 21, at 7 p.m. at the Bank of NH Stage (16 S. Main St. in Concord; ccanh.com). Tickets cost $43.75 to $63.75.
47. Enjoy some wine and learn to curate the cheeses, salame and other treats to create a charcuterie board at Vine 32 Wine and Graze Bar (25 South River Road, Unit 107, in Bedford; vinethirtytwo.com) on Monday, Jan 22, at 6:15 p.m. The class costs $125 (plus fees) and includes local NH charcuterie products for the boards, a New Hampshire-made 20-inch wooden serving board to keep, a $10 wine card and samples during the class, according to the website where you can register.
48. Nominations for the 96th Annual Oscars (which will air on Sunday, March 10) will be announced Tuesday, Jan. 23; the announcement is usually around 8 or 8:30 a.m. Until then, check out the short list of nominee contenders in categories such as documentary feature, international feature, music and sound categories, shorts and more. See oscars.org.
49. Lloyd Sederer, a Concord author and a doctor, will discuss his book Caught in the Crosshairs of American Healthcare, described as “an inspiring true story of how a small group of dedicated leaders achieved radical and relentless change to save McLean, Harvard’s historic psychiatric hospital,” at Gibson’s Bookstore (45 S. Main St. in Concord; gibsonsbookstore.com) on Wednesday, Jan. 24, at 6:30 p.m.
50. After you see the feature film musical (slated for release Wednesday, Jan. 17), see the Palace Youth Theatre’s take on Mean Girls Jr. with performers in grades 2 through 12, at the Palace Theatre (80 Hanover St. in Manchester; palacetheatre.org, 668-5588) on Wednesday, Jan. 24, and Thursday, Jan. 25, at 7 p.m.; Wednesday, Jan. 31, at 7 p.m. and Thursday, Feb. 1, at 7 p.m. Tickets cost $12 to $15.
51. The Black Ice Pond Hockey Festival and Tournament begins with youth hockey night on Thursday, Jan. 25, from 5 to 8 p.m. in White Park in Concord, with games starting at 6 p.m. and a heated spectator tent and concessions. The event continues with games and special events through Sunday, Jan. 28, all in White Park — activities include fireworks on Friday evening, bonfires on Friday and Saturday and public skate on Friday, according to blackicepondhockey.com where you can find the complete schedule and get updates.
Led Zeppelin. Courtesy photo.
52. Find a new wine — specifically, a malbec at WineNot Boutique (25 Main St. in Nashua; 204-5569, winenotboutique.com) which will hold a blind tasting of seven malbec wines on Thursday, Jan. 25, at 6 p.m. The cost to attend is $40 (plus fees) and the wines will be served with cheeses, salami and chocolate, the website said.
53. Drum Tao, a show with costumes and staging centered on Japanese Taiko drums, will be at the Capitol Center for the Arts Chubb Theatre (44 S. Main St. in Concord; ccanh.com) on Thursday, Jan. 25, at 7 p.m. Tickets cost $44 through $76. See drum-tao.com/en for a look at the performance.
54. Concord NH Winterfest takes place Friday, Jan. 26, through Sunday, Jan. 28, with events including the Art & Bloom show and Concord Garden Club show at Kimball Jenkins Estates (opening reception is Thursday, Jan. 25, from 5 to 7 p.m.); ice carvings on the Statehouse lawn; food trucks and vendors from 11 a.m. to 4 p.m. on Saturday and Sunday, and a Winterfest Family Dance Party with Mr. Aaron at the Bank of NH Stage on Sunday, Jan. 28, at 2 p.m. See all the details at intownconcord.org.
55. See Lez Zeppelin, the all-girl tribute to Led Zeppelin, on Friday, Jan. 26, at 6 p.m. at Angel City Music Hall (179 Elm St. in Manchester; angelcitymusichall.com). Tickets to this 21+ show cost $25.
56. The Majestic Academy (majestictheatre.net) will present Footloose — Youth Edition at the Derry Opera House (29 W. Broadway in Derry) on Friday, Jan. 26, at 7 p.m.; Saturday, Jan. 27, at 2 and 7 p.m., and Sunday, Jan. 28, at 2 p.m. Tickets cost $10 to $15.
57. Get some laughs at the Tupelo Music Hall (10 A St., Derry, 437- 5100, tupelomusichall.com) monthly comedy night, this month on Friday, Jan. 26, at 8 p.m. and featuring comedians Kenny Rogerson, Jody Sloane and David Lamb. Tickets cost $22.
58. Get some local produce at the Milford NH Indoor Farmers Market which runs Saturday, Jan. 27, from 10 a.m. to 1 p.m. at the Milford Town Hall Auditorium (One Union Square). The market runs five Saturdays through early March; the other markets are Jan. 13, Feb, 10, Feb. 24, and March 9. See milfordnhfarmersmarket.com.
59. Jeanne Dietsch, former New Hampshire senator from Peterborough, will discuss her report New Hampshire: Battleground in the Fight to Dismantle Democracyat Balin Books (Somerset Plaza, 375 Amherst St., in Nashua; balinbooks.com, 417-7981) on Saturday, Jan. 27, at 11 a.m.
60. Sing your heart out at Rockstar Karaoke on Saturday, Jan. 27, at 6 p.m. at the Bank of NH Stage (16 S. Main St. in Concord; ccanh.com). Admission to this 18+ show is free; sign up to sing on a first come, first served basis.
61. It’s a night of metal at Jewel Music Venue (61 Canal St., Manchester, 819- 9336, jewelmusicvenue.com) with Pyrexia, Immortal Suffering, Goreality, Necronomichist, and Maidenhead on Saturday, Jan. 27, at 7 p.m. Tickets cost $25.
62. Celebrate 85 years of the yellow brick road, ruby slippers and flying monkeys at a screening of The Wizard of Oz(1939) presented by Fathom Events. Catch the movie Sunday, Jan. 28, at 1 p.m. at AMC Londonderry, Cinemark Rockingham Park in Salem, O’neil Cinemas in Epping and Regal Fox Run in Newington and also at 7 p.m. at AMC Londonderry and Regal Fox Run; on Monday, Jan. 29, at 7 p.m. at all of those theaters and on Wednesday, Jan. 31, at 7 p.m. at AMC Londonderry, Cinemark and Regal Fox Run.
63. See the professional dance company Step Afrika! on Tuesday, Jan. 30, 7 p.m. at the Capitol Center for the Arts (44 S. Main St. in Concord; ccanh.com, where you can see videos of the company’s performances). The show is part of the William H. Gile Concert Series, so tickets are free, but go online to reserve seats.
They are a great dessert, a great snack, a satisfying breakfast or mid-morning munchies solution. They are great at parties and great shared after a party while you relax. You can never have too many cookies in your life or too many cookie recipes — particularly fun new recipes with personal, historical and family stories attached.
In that vein, I reached out to ask for recipes — from food types, yes, but also from museums, hospitals, politicians, churches, cultural organizations, basically anybody I thought might have a good cookie recipe and a tasty story to go with it. Here are about four dozen recipes from our — yours and mine — neighbors, swapping cookies (and a few bars, drops and other cookie-ish items) and frequently the tales of how these sweet treats became a part of their baking routine.
Let’s kick things off by going way back in American cookie history, to when the item appeared as a “cookey” in a 1796 cookbook.
Another Christmas Cookey
From Sarah Sycz Jaworski, program manager at American Independence Museum in Exeter, who writes: “We do not have any recipes directly related to our museum but the below recipe would probably have been made or at least known in the family that lived here. The first Christmas cookie recipe printed in America was in Amelia Simmons’ American Cookery. The cookbook was first printed in Hartford in 1796. Cookies of the time were usually called jumbles or biscuits. The word ‘cookie’ is said to be a Dutch word and came from the Dutch in New York, and the second printing of the book was in Albany.”
Amelia’s Christmas Cookey Recipe
To three pounds of flour, sprinkle a teacup of fine powdered coriander seed, rub in one pound of butter, and one and a half pound of sugar, dissolve one teaspoonful of pearlash in a tea cup of milk, knead all well together, roll three-quarters of an inch thick, and cut or stamp into shape or size you please. Bake slowly 15 or 20 minutes; tho’ hard and dry at first, if put into an earthen pot, and dry cellar, or damp room, they will be finer, softer and better when 6 months old.
Modern adaptation from Amanda Moniz, the Assistant Director of the National History Center of the American Historical Association, as it appeared in the Historical Cooking Project Blog, July 2014 (provided by the American Independence Museum)
1 pound (about 3¾ cups) all-purpose flour pinch of salt
1½ Tablespoons ground coriander (or more)
6 ounces (1½ sticks) unsalted butter, cold, cut into small cubes
½ pound (1 cup) sugar
1 teaspoon baking powder
½ cup whole milk (more as needed)
Preheat the oven to 300°F.
Line two baking sheets with parchment paper.
Combine flour, salt and ground coriander in a food processor. Pulse a couple times. Add the butter and pulse until the mixture resembles coarse cornmeal.
Combine baking powder and milk.Add to the dough mixture and stir, adding more milk if it seems too dry. Press the dough together into two balls. Put each ball on plastic wrap, flatten into a disk, and chill for a couple hours.
Roll the dough to the thinness you want (about ⅛ inch is good) and cut out in any shape you want.
Bake, rotating the baking sheets about halfway through baking, until lightly browned around the edges, about 10 minutes.
Acıbadem Kurabiyesi, Turkish Almond Cookies
From the Turkish Cultural Center New Hampshire. The cookies are “a beloved treat often served during special occasions like weddings, religious holidays, or family gatherings in Turkey. These delicately sweet, almond-flavored cookies symbolize warmth and hospitality in Turkish culture, making them a delightful addition to festive celebrations,” according to a description in the email from the center.
1 cup unsalted butter, at room temperature
1 cup powdered sugar
1 egg yolk
1 teaspoon almond extract
2 cups all-purpose flour
1 cup ground almonds
whole almonds for garnish
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, cream together the butter and powdered sugar until light and fluffy.
Add the egg yolk and almond extract, mixing until well-combined.
Gradually add the flour and ground almonds to the mixture, stirring until a dough forms.
Take small portions of the dough and roll them into balls, then flatten them slightly with your palm. Place them on the prepared baking sheet, spacing them apart.
Press a whole almond into the center of each cookie.
Bake for 12 to 15 minutes or until the edges of the cookies are lightly golden.
Remove from oven and let cookies cool on baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Agnès Boucher’s Date Squares
From Nathalie Boucher Hirte, office manager at the Franco-American Centre, host of Franco Foods on YouTube and a native of Quebec, who wrote: “Funny enough, growing up in Quebec, cookies were not the big thing on the table, it was more sweets (like sucre à la crème and fudge) and cakes. A family and Quebec favorite treat growing up was date squares, but that’s not a cookie.”
2 cups chopped dates
½ cup corn syrup (I used light)
½ cup hot water
⅛ teaspoon vanilla extract
1 cup all-purpose flour
¼ teaspoon baking soda
1 cup brown sugar
1 cup oatmeal
½ cup room temperature unsalted butter
lemon juice (to taste)
pinch of salt
Preheat oven to 350°F.
Prepare square pan: Cover bottom and sides with butter.
Date filling: Combine chopped dates, corn syrup, hot water, lemon juice and vanilla in a saucepan. Cover and bring to a boil. Lower temperature and cook over low heat for 20 minutes. Remove from heat and let cool.
Base and topping: In a bowl, combine flour, baking soda, salt, and brown sugar. Add the oatmeal, mix well. Cut or rub in the butter until well combined.
Putting it together: Put half of the oatmeal mixture into the prepared pan. Press well to make the base. Spread the date filling. Cover with the remaining oatmeal mixture and press gently. Bake for 25 minutes. Let cool, cut into squares and enjoy!
Candy Cane Cookies
From Jan Warren, who describes herself as the baker in the office at Deerfield Family Dentistry. She says she’s been making these cookies for about 40 years. She wrote that she had just made a batch of the cookies: “It makes more than the 4 1/2 dozen that it says it does. I used the peppermint flavoring instead of almond. When you put the 2 colors together, roll them as you would when rolling them into 4 inch logs, they stick together better when twisting them.”
1 cup powdered sugar
½ cup softened butter
½ cup shortening
1 egg
1½ teaspoons almond extract
1 teaspoon vanilla
2½ cups all-purpose flour
1 teaspoon salt
½ teaspoon red food coloring
½ cup crushed peppermint candy
½ cup granulated sugar
Heat oven to 375°F. Mix powdered sugar, butter, shortening, egg, almond extract and vanilla. Stir in flour and salt. Divide dough into halves. Tint one half with food color. For each candy cane, shape 1 teaspoon dough from each part into 4-inch rope. For smooth, even strips, roll back and forth on lightly floured board. Place one red and one white strip side by side, press together lightly and twist. Complete cookies one at a time. Place on ungreased cookie sheet. Curve top down to form handle of cane. Bake until set and very light brown, about 9 minutes. Mix crushed candy and granulated sugar, immediately sprinkle over cookies. Remove from cookie sheet. Makes 4 dozen.
Chewy Pumpkin Chocolate Chip Cookies
“Between votes in Washington and traveling across New Hampshire, I don’t get to bake as often as I’d like. When I do, I usually rely on the recipe on the back of the bag of chocolate chips as a guide. However, one of my staffers brought in the following recipe that is quickly becoming an office favorite. These cookies have a great pumpkin flavor, perfect for the fall and winter months (and it’s also New Hampshire’s state fruit!).” — U.S. Rep. Chris Pappas, in an email from staff. The recipe is from Sally’s Baking Addiction (sallysbakingaddiction.com).
½ cup semi-sweet chocolate chips, plus extra for the tops
Whisk the melted butter, brown sugar and granulated sugar together in a medium bowl until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.
Whisk the flour, salt, baking powder, baking soda, cinnamon and pumpkin pie spice together in a large bowl. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in ½ semi-sweet chocolate chips.
Cover the dough and chill for 30 minutes or up to 3 days.
Remove dough from the refrigerator. Preheat oven to 350°F. Line two large baking sheets with parchment paper.
Scoop about 1½ Tablespoons of dough for each cookie and roll into balls. Arrange on cookie sheet 3 inches apart. Using the back of a spoon, slightly flatten the tops.
Bake for 11 to 12 minutes until the edges appear set. Press a few chocolate chips into the top of the cookies (which will look very soft in the center). Let cool for at least 10 minutes on the pan.
Chocolate Chip Cookies
Brian Csaky, Director of Culinary Operations at Saint Anselm College, wrote this is “our chocolate chip cookie recipe that we use in Davison Hall. During lunch last year, we had a table set up for the students to try [two] kinds of cookie and they got to vote on their favorite. This recipe ended up being the winner between the two.”
⅜ pound brown sugar
⅓ pound sugar
½ pound unsalted butter
2 ounces eggs
¼ ounce vanilla extract
⅔ pound all-purpose flour
¼ ounce iodized salt
⅛ ounce baking soda
10 ounces chocolate chips
Cream sugars and butter. Blend in eggs and vanilla. Add flour, salt and baking soda. Stir in chocolate chips. Drop in scoops onto baking sheets. Bake at 350°F for 10 to 12 minutes.
Chruściki (Angel Wings or Bow Ties)
Karen Sobiechowski at Holy Trinity Cathedral in Manchester said in an email she spoke to her bakers before sending along recipes, the first of which she describes this way: “Chrusciki are often referred to as angel wings (because of the powdered sugar) or bow ties (because of the shape). When the dough is rolled very thin, the cookies are light and crisp. Some recipes call for a small amount of alcohol (such as vodka, whiskey, or rum) in the dough to keep it from absorbing too much oil during the frying.”
6 egg yolks
3 Tablespoons orange zest
½ teaspoon salt
8 ounces sour cream
3 cups flour
1 cup powdered sugar
oil for deep frying
powdered sugar to dust
Beat egg yolks with a fork. Add orange zest, salt and sour cream. Add 2½ cups of the flour and powdered sugar to egg mixture. Combine. Add the last ½ cup of flour, working by hand to form a soft dough.
On a floured board, roll out the dough a quarter at a time. Roll thin. Cut dough in small rectangles and cut a slit in the center. Put one end through to make a bow. Fry in hot oil, only until lightly browned. Drain on paper towels. Dust with powdered sugar.
Crisp Oatmeal Cookies
“The following recipe is a Belisle family favorite. My mother makes it for our annual family Christmas get-together. It is a tradition that is asked for every year. My mom modified it slightly. She has been making these cookies since I was a little kid (almost 60 years). The original recipe was submitted by Jean Engborg and was in a handwritten cookbook from Cape Porpoise, Maine.” — Ann Hamilton, a food safety specialist for UNH Cooperative Extension
1 cup shortening
½ cup white sugar
½ cup brown sugar
½ teaspoon baking soda mixed in ¼ cup boiling water
½ teaspoon vanilla
½ to 1 teaspoon salt
1 cup sifted flour
3 cups rolled oats (either quick or regular)
raisins
Oven temperature 375°F. Makes about 5½ dozen 2½-inch cookies.
Cream the shortening with the sugars. Dissolve the baking soda in boiling water and add to the sugar mixture. Add vanilla. Add remaining ingredients and mix well. Drop by teaspoon on a greased cookie sheet. Flatten with fork and bake about 10 minutes or until a golden color. Put on wire rack to cool. Add a raisin, if desired, in the center of the cookies before cooking. These cookies are crisp and crunchy. NOTE: Needs watching — can burn quickly.
Crystalized Ginger Shortbread
From Charlene Nichols, director of sales at Hippo, who writes that she adapted this recipe from themom100.com by Katie Workman, doubling it and adding about a teaspoon of ground ginger to up the overall gingerness.
2 cups (4 sticks) unsalted butter, at room temperature
1½ cups sugar
2 teaspoons pure vanilla extract
1 teaspoon salt
1 teaspoon ground ginger
4½ cups all-purpose flour, plus more for dusting the counter
1½ cup finely chopped crystalized ginger
Preheat the oven to 300°F.
In a large bowl, beat together the butter and sugar. Beat in the salt, then the flour, then the vanilla and ground ginger. Lastly, beat in the crystallized ginger. The dough will appear crumbly but hold together when you pinch it.
Press the dough into a large cookie sheet, scoring into 64 2-inch squares. Place pan in freezer for 20 minutes or in the refrigerator for at least an hour, until it firms up slightly.
Bake for about 40 minutes until very slightly colored, with edges just a bit browned. Put the pan on a wire rack and cool for 20 to 30 minutes. Then flip the shortbread to remove from the pan, turn right side up and cool completely on the rack.
Place the shortbread on a cutting board and using a large sharp knife cut into squares following the lines you’ve scored in the dough.
Danish Dapples
“Danish dapples … comes from the Girl Scout Cookbook [pictured] which was published by the Girl Scouts of the USA in 1971. We have a copy of this book in the Max I. Silber Scouting Library. We chose this Danish recipe to reflect the interest that the Girl Scouts have had in World Scouting over the years.”— Doug Aykroyd, Curator of the Lee Scouting Museum in Manchester
¾ cup shortening
1½ cups brown sugar
1 cup rolled oats
2 eggs
2 cups sifted flour
1 teaspoon powdered cinnamon
½ teaspoon powdered nutmeg
⅛ teaspoon cloves
1 teaspoon salt
1 teaspoon soda
2 cups peeled, chopped apples
½ cup coarsely chopped almonds or hazelnuts
1 Tablespoon melted butter
1 teaspoon milk
¾ cup powdered sugar
1 teaspoon vanilla
Preheat oven to 350°F. Cream shortening and sugar together; add oats, and beat well. Beat in eggs. Sift flour together with salt, soda and spices; add to sugar-shortening-egg mixture and mix well. Stir in apples and nuts.
Drop batter by teaspoonfuls onto greased cookie sheet. Bake 12 to 15 minutes, until cookies are lightly browned. Use last four ingredients for frosting, as follows: Melt butter and heat 1 teaspoon of milk with it. Pour into small mixing bowl with powdered sugar and vanilla; mix until smooth. Spread over tops of cookies. Let cool until frosting sets before serving or storing.
Eldress Bertha Lindsay’s Lemon Verbena Cookies
From Eldress Bertha Lindsay’s Seasoned With Grace: My Generation of Shaker Cooking (1988) and provided by the Canterbury Shaker Village.
2½ cups flour
1 cup sugar
1 teaspoon baking soda
½ teaspoon cream of tartar
½ teaspoon salt
½ cup milk
½ teaspoon lemon juice
⅓ cup vegetable oil
1 egg, beaten
2 Tablespoons crushed lemon verbena leaves, or substitute ½ teaspoon lemon extract
In a large bowl, sift together flour, sugar, baking soda, cream of tartar and salt. In a separate small bow, mix milk, lemon juice, oil and egg. Add lemon verbena or lemon extract to the liquid. Add the liquid to the dry ingredients and stir with a wooden spoon until well-mixed.
Preheat oven to 350°F. Drop by teaspoonfuls on a greased cookie sheet. Bake for 12 to 15 minutes. Makes 4 dozen.
Finikia (Assumption’s Recipe)
From the Assumption of the Virgin Mary Greek Orthodox Church in Manchester Ladies Philoptochos Society, which writes: “Finikia are considered the most popular Greek Christmas cookie. In some regions of Greece, they are also known as melomakarona. These delicious, moist, honey-drenched cookies can be made with a date or walnut center filling, or left plain in the center. All varieties are topped with crushed walnuts, cinnamon and sugar. … The Ladies Philoptochos Society of the Assumption of the Virgin Mary Greek Orthodox Church make and bake hundreds of finikia annually for their food fests, spring and fall bake sales, and Greekfest.”
Dough:
8 ounces (2 sticks) unsalted (sweet) butter – at room temperature
1 cup granulated sugar
1 cup canola oil
1 cup freshly squeezed orange juice – at room temperature
2 egg yolks – at room temperature
1 ounce Metaxa or brandy
2 teaspoons baking powder
⅓ teaspoon baking soda
½ teaspoon salt
7 to 8 cups of flour
Center-filling (optional):
10 ounces date paste or 20 pureed pitted dates
½ cup granulated sugar
1 cup finely chopped walnuts
½ teaspoon cinnamon
½ teaspoon vanilla extract
Syrup:
4 cups granulated sugar
4 cups water
1 cup honey
Cookie coating:
1½ cups finely chopped walnuts
1 teaspoon cinnamon
2 teaspoons granulated sugar
Dough
In mixer, beat butter, oil and sugar together very well. Add the egg yolks, one at a time, into the mixture while the mixer is working. Gradually add orange juice and Metaxa (or brandy) and mix well.
In a separate bowl, sift together flour with the baking powder, baking soda and salt.
Add the flour mixture to the butter mixture and stir. Start by adding half the flour mixture and keep incorporating the remainder of the flour, a little at a time, until you have a smooth dough that is neither too soft nor too hard. Take dough out of bowl and knead until dough forms a ball.
Center-filling (optional)
In small saucepan, mix together dates, granulated sugar, walnuts, cinnamon and vanilla extract. On lowest setting, cook until warm. Set aside.
Syrup
In a large pot, combine granulated sugar and water and bring to a boil; boil for 10 minutes. Add honey and cook for an additional 5 minutes.
Cookie Coating
In a separate bowl, mix together walnuts, cinnamon and granulated sugar.
Shaping and baking:
Preheat oven to 350°F.
Roll and shape dough into small oval balls about 1½ to 2 inches long and 1 inch wide.
Using your fingers, press one side of the ball flat like a small pancake. If making center-filled finikia, add 1 rounded teaspoon of filling in the center of cookies.
Fold dough over and pinch ends of oval cookies together. Place fold-side down on parchment paper-lined cookie sheets. Bake in preheated oven 20 to 25 minutes until golden in color. Do not overbake; otherwise syrup won’t be absorbed into each cookie. Set cookies aside to cool. Once cooled, transfer cookies to a large casserole dish.
Prepare syrup. Once the syrup is boiled and hot, pour over the cooled cookies making sure all cookies are completely covered in syrup. With a wooden spoon, turn the cookies over a few times ensuring the tops and bottoms are fully covered in syrup. Turn cookies in syrup a full 5 to 7 minutes.
Remove honey-drenched cookies and place in individual paper baking cups. Sprinkle the walnut mixture over the finikia.
Should yield roughly 60 pieces.
Finikia (St. Philip’s recipe)
Vivian Karafotias of St. Philip Greek Orthodox Church in Nashua also sent along a recipe for finikia, one of three recipes she sent that come from the cookbook the church sells at its annual festival in May. She writes: “The cookie is oval-shaped with walnuts on top and dipped in syrup. This cookie originated from Smyrni, Asia Minor.”
1 cup margarine
2 cup vegetable oil
½ cup sugar
8 ounces orange juice
1 teaspoon grated orange rind
1½ ounces whiskey
⅓ teaspoon ground clove
3 teaspoons baking powder
6 to 8 cups of flour
Beat margarine, add oil and beat well. Add sugar, juice, rind, whiskey, ground clove and baking powder. Add flour slowly, using only as much as needed to form soft cookie dough. Form into slightly flattened egg-shaped cookies. Bake on ungreased baking sheet at 350°F for 30 to 35 minutes. Cool. Dip cookies in hot syrup for a few minutes. Remove and sprinkle with nut mixture.
Syrup
2 cups sugar
2 cup water
1 cinnamon stick
1 cup honey
1 lemon, quartered
Place all syrup ingredients in a small saucepan and bring to a boil. Reduce heat and simmer for approximately 10 minutes.
Nut mixture
2 cups finely chopped walnuts mixed with 3 to 4 teaspoons cinnamon
Flourless Ooey-Gooey Double Chocolate Cookies
“Makes 16 cookies. I seldom use Dutch process cocoa; natural cacao works great.” — from Roxanne Macaig, Hippo account executive.
5 ounces excellent-quality dark chocolate, chopped
½ stick + 1 Tablespoon unsalted butter
¾ cup superfine or granulated sugar
2 eggs
⅓ cup cocoa or cacao powder
¼ teaspoon salt
¼ teaspoon vanilla
½ cup chocolate chips or chopped dark chocolate (or preference milk or white chocolate)
¼ to ½ cup chopped walnuts (optional)
Preheat to 350°F.
In a heat-proof bowl (either in the microwave or on the stove over a pot of simmering water), melt the chocolate and butter together until smooth and glossy. Set aside to cool down to lukewarm.
Using either a stand mixer fitted with the whisk attachment or a hand mixer fitted with the double beaters, whisk sugar and eggs together until pale, very fluffy and about tripled in volume. About 5 minutes on a high speed until the “ribbon stage.”
Pour the lukewarm chocolate mixture into the whisked egg mixture, and whisk until just combined. Stir in vanilla and salt. SIFT in the cocoa powder and salt, and whisk until you get a smooth, glossy batter — it will be pretty runny. Add the chocolate chips (or chopped chocolate) and small diced walnuts if desired, mixing throughout the batter.
Chill the batter in the fridge for 8 minutes, until slightly thickened. It will still be fairly loose, but it will mostly hold its shape when you scoop onto the cookie sheet.
Scoop onto a cookie sheet using a 2-Tablespoon ice cream or cookie scoop; leave about 1½ inches between for them to spread.
Bake, one baking sheet at a time, at 350ºF (180ºC) for 8 to 9 minutes or until slightly puffed up. The center should be a little underbaked so they’ll be gooey and delicious when cooled. They will have a glossy, cracked crust and be puffed up mounds, but they will settle when cooled.
Directly out of the oven, while they’re still hot, you can use a glass (larger than the cookie diameter) to bump the overflow edges to a perfectly round shape.
Ginger Cookies
From Mrs. Thomas Chalmers in The Bazaar Cook Book compiled by The Ladies in the First Congregational Church in Manchester, published in 1901, according to Kristy Ellsworth, Director of Education at the Manchester Historic Association’s Millyard Museum.
1 cup butter
1 cup brown sugar
1 egg
1 cup molasses
1 dessertspoonful each of ginger, vinegar and soda
Mix with 6 cups of flour and enough more to roll out. Bake ¼ inch thick.
Gingerbread Cookies
“This holiday cookie recipe is pure comfort. The aroma of ginger meeting cinnamon on the baking sheet is irresistible. Sometimes the icing and decoration toppings don’t make it to each cookie as I have sampled a bare cookie or two beforehand.” — Marilyn Mills, dietitian at Elliot Health System.
3 cups all-purpose, unbleached or try white wheat flour
2 teaspoons ground ginger (for more ginger flavor squeeze another teaspoon of refrigerated ginger paste)
1 teaspoon ground cinnamon
1 teaspoon baking soda
¼ teaspoon ground nutmeg
⅛ teaspoon salt
¾ cup (1½ sticks) unsalted butter, softened
¾ cup firmly packed brown sugar
½ cup molasses
1 egg
1 teaspoon pure vanilla extract
Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside. In another large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy. Add molasses, egg, and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate for 4 hours or overnight.
Preheat oven to 350°F. Roll out dough to ¼-inch thickness on lightly floured work surface. Cut into gingerbread cookie shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets. Bake 8 to 10 minutes or until the edges of cookies are set and just begin to brown.
Cool on baking sheets for 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies as desired. Store cookies in airtight container for up to five days.
Hearty Energy Cookies. Photo courtesy of Katie Welch.
Hearty Energy Cookies
“Katie Welch, Senior Director of Member Experience for the YMCA Allard Center of Goffstown, shares her Hearty Energy Cookie recipe — one that her mom started cooking for her when she was in high school and both were active runners craving a more nutritious cookie yet still gooey and chocolatey! Katie now makes these hearty energy cookies to share at the Y with coworkers, members, and friends.” — Jamie Demetry, VP of marketing and communications at the Granite YMCA.
½ cup (1 stick) softened butter
1⅓ cups dark brown sugar
¾ cup peanut butter
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup whole-wheat flour
1½ cups old-fashioned rolled oats
½ wheat germ
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
¼ cup buttermilk
1 cup chocolate chips
1 cup chopped dates
Preheat oven to 375°F.
Mix butter, sugar and peanut butter until creamed. Add eggs, one at a time, and then stir in the vanilla. Combine all dry ingredients in a bowl. Mix well. Add dry ingredients to the butter and sugar mixture. Finally, add the buttermilk. The batter will be sticky, but handle-able. Roll out golf-ball sized balls, and slightly flatten onto your cookie sheet. Bake for about 10 minutes, until the edges just turn golden. Cool on the sheet for 5 minutes. Enjoy!
Hermits
From Mary Whitcher’s Shaker House-Keeper (1882) and provided by the Canterbury Shaker Village.
Mix one cup of raisins, stoned and chopped; a cup of butter, two cups of sugar, a teaspoon each of cinnamon and clove, half a teaspoon of soda dissolved in a little milk; one teaspoon nutmeg, three eggs, and enough flour to roll out. Roll the dough to the thickness of a quarter of an inch, and cut it with a round tin. Bake the cakes about 12 minutes, in a rather quick oven (375°F).
Homemade Nutter Butters
From a dietitian at the Elliot, sent by Dawn Fernald, System Vice President of Marketing and Communications at SolutionHealth.
½ cup peanut butter
¼ cup maple syrup
1 teaspoon vanilla extract
⅔ cup almond flour
½ teaspoon baking powder
Preheat oven to 350°F.
Mix together peanut butter, maple syrup and vanilla, then fold in the almond flour and baking powder. Roll dough into ½-teaspoon-size balls and place them side by side on parchment paper-covered baking sheet. Once dough is all divided out, use fork and press down gently on each ball, then rotate 90 degrees and repeat.
Bake cookies for 12 to 14 minutes. Once fully cooled (10 to 15 minutes), stir together ¼ cup peanut butter with 1 Tablespoon maple syrup, then stuff two cookies and press together.
Inside-Out Chocolate Chip Cookies
“The recipe for the Boy Scout cookie comes from a recipe book produced by Troop 177 in Hampton, New Hampshire. This book was produced in 2006 as a fundraising project. Members of the troop sought out recipes from family and friends… The recipe for Inside-Out Chocolate Chip Cookies came from the dessert section. It was submitted by a Star Scout in the troop, Joey Silveria.” — Doug Aykroyd, Curator of the Lee Scouting Museum in Manchester
1 cup sugar
¾ cup brown sugar
¾ cup butter (softened)
½ cup shortening
1 teaspoon vanilla
2 eggs
2½ cups flour
½ cup baking cocoa
1 teaspoon baking soda
¼ teaspoon salt
1½ vanilla milk chips
1 cup nuts (chopped)
Heat oven to 350°F.
Mix sugars, butter, shortening, vanilla and eggs in a large bowl with mixer on medium speed. Stir in flour, cocoa, baking soda and salt. Stir in vanilla milk chips and chopped nuts. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until set. Cool one minute before moving to wire rack.
Kate Smith’s Grape-Nut Chocolate Drops
“My grandmother Pauline, on my Mum’s side, was first-generation French Canadian. Her mother, Imelda Lemoine, passed away when Pauline was 19. Pauline married my grandfather when she was 23 and was mother to seven children and a prodigious cook. These chocolates were made every year at Christmas and were originally found by Imelda from Kate Smith’s radio show. She sent away and received a promotional recipe card. My mother made them at Christmas and some of my earliest memories are stirring the bowl and licking the chocolate off the spoon when we were done scooping them out. Don’t fear the strange ingredients. They are delicious and best eaten within a week if they even last that long. (Also known in our family as Grape-Nut Clusters)” — Jessica Traynor, Auburn, New Hampshire
1 12-ounce package semi-sweet chocolate chips
1 can sweetened condensed milk
1 teaspoon vanilla extract
1 cup Grape-Nuts
Melt chocolate chips in a double boiler. Remove from heat and stir in the condensed milk and vanilla. Stir until smooth. Stir in Grape-Nuts. Drop by teaspoons onto wax or parchment paper. Cool on counter. Makes about 5 dozen.
Kolaczki
Karen Sobiechowski at Holy Trinity Cathedral in Manchester describes kolaczki this way: “Kolaczki consist of a rich pastry filled with fruit preserves or jam. I like to use Solo filling. Using a variety of fillings (apricot, prune, cherry, etc.) makes for a nice presentation. The same cookie is enjoyed with a slightly different name in the various Eastern European countries.”
1 envelope yeast
4 Tablespoons sour cream, room temperature
2¾ cups sifted flour
1 egg yolk
½ pound butter, softened
Solo fruit filling (apricot, cherry, prune, etc.)
powdered sugar
Dissolve yeast in sour cream; add a pinch of sugar. Add flour, egg yolk and butter; mix well. Divide dough into three parts. Roll out ⅛ inch thick. Cut into circles or squares. Fill center with ½ teaspoon fruit filling. On squares, bring corners to center of filling. Bake at 350˚F for 10 minutes. Cool and sprinkle with powdered sugar.
Koulourakia Epirus (Assumption’s recipe)
From the Assumption of the Virgin Mary Greek Orthodox Church in Manchester Ladies Philoptochos Society, which writes: “This buttery-based, shiny egg glazed versatile cookie (crunchy on the outside, soft on the inside) is a staple in most Greek households. Koulourakia are made and enjoyed in times of happiness (holidays and celebrations), simply over a cup of coffee or tea, or offered in times of sorrow. The ingredients are delicious and native to the region of Northern Epirus.”
16 ounces (4 sticks) unsalted (sweet) butter – at room temperature
1 Tablespoon Crisco
3 cups granulated sugar
3 egg yolks – at room temperature
1 egg beaten for glaze
6 extra-large eggs – at room temperature
1 cup freshly squeezed orange juice – at room temperature
1 orange rind grated
¼ cup vanilla
¼ cup baking powder
½ teaspoon baking soda
8 to 10 cups of flour
In mixer, cream butter and 1 Tablespoon Crisco very well. Add sugar and mix until light and fluffy. One at a time, and slowly, add the egg yolks and eggs into the mixture while the mixer is working. Beat well.
Add ½ teaspoon baking soda to orange juice and then blend together with the mixture. Add ¼ cup vanilla and orange rind to mixture and continue beating with the mixer.
Mix 2 cups of flour with ¼ cup baking powder. Add to mixture and slowly blend together. Keep incorporating the remainder of the flour, a little at a time, to the mixture to make a soft dough. If the mixture is sticky, slowly keep incorporating more flour until the dough is pliable but not sticky.
Take dough out of mixer, place in bowl, cover with parchment paper or a clean towel and let it rest for 30 minutes.
Preheat oven to 350°F. Roll and shape koulourakia into desired shape and size and place on parchment paper-lined cookie sheets. Brush with egg glaze. Bake in preheated oven 20 to 25 minutes until golden in color. Should yield roughly 120 pieces (depending on shape and size).
Koulourakia — Butter Cookies (St. Philip’s recipe)
From Vivian Karafotias of St. Philip Greek Orthodox Church in Nashua: “Here is a traditional Greek butter cookie that is made during Christmas and Easter. They are traced back to Crete during the Minoan period. They are delicious. We sell them at our festival.”
1 pound butter, softened
1 cup oil
2½ cups sugar
1 Tablespoon whiskey
2 teaspoons vanilla
juice of ½ orange (approx. ⅓ cup)
2 teaspoons orange rind
8 large eggs
7 teaspoons baking powder
approximately 4 pounds sifted flour
Glaze:
beaten eggs
sesame seeds
Cream butter. Add oil, sugar, whiskey, vanilla, orange juice and rind and mix well. Add eggs, one at a time, beating until creamy. Sift the baking powder with 2 cups of flour and stir into dough. Transfer to large bowl and add flour, a little at a time, to form a soft dough. Using the hands to mix in the flour is the best method of forming the dough. Approximately 15 cups of sifted flour is needed, being careful to add just enough to form a soft workable dough that can be shaped. Using a small amount of dough, roll with hands into a rope about ½ inch in diameter. Form into circles or twists. The amount of dough to be used for each cookie can be measured by filling an ice cream scoop with dough and then dividing into quarters. Each quarter is the amount of dough needed to make the koulourakia the proper size.
Place cookies on greased cookie sheet or parchment-lined cookie pan. Mix sesame seeds with several beaten eggs and brush mixture on top of cookies to form a glaze. Bake in a 375°F oven for 15 to 20 minutes until golden brown.
Kourabiedes (St. Philip’s recipe)
From Vivian Karafotias of St. Philip Greek Orthodox Church in Nashua, who says “This is a traditional butter … with powdered sugar on top. It originated in 7th century Persia. This cookie has European origins as well.”
1 pound sweet butter
½ cup confectioner’s sugar
1 egg yolk
1½ ounces whiskey
1 teaspoon vanilla
1 teaspoon almond extract
¼ cup toasted chopped almonds
5 cups sifted flour
3 cups confectioner’s sugar
Beat butter and the ½ cup sugar until creamy. Add egg yolk, whiskey and flavorings. Continuing to mix with electric beaters, slowly add half of the flour. Stir in the almonds and continue to beat another minute. Using hands, mix in remaining four. Knead dough a few minutes until soft and smooth. Pinch off small pieces and shape into crescents. Place on ungreased cookie sheet and bake in 350-degree oven for 20 minutes or until lightly browned. Allow to cool slightly. Sift confectioner’s sugar over cookies. Place individual cookies in paper baking cups that have also been sprinkled with confectioner’s sugar. Dough can be refrigerated overnight before shaping and baking cookies.
Kourambiethes (St. Nicholas’ recipe)
From St. Nicholas Greek Orthodox Church in Manchester. Barbara George, parish president writes:” We bake these throughout the year however they are especially popular at Christmas time. This recipe is one that has been passed on by one of our members, Tina. It was her mother’s recipe so it’s been used for generations!”
1 pound unsalted butter
½ cup confectioner’s sugar
1 shot glass of whiskey or brandy
1 egg yolk
1½ teaspoons vanilla
4¼ cups flour
1 small can chopped walnuts finely ground into small bits
Combine butter and confectioner’s sugar. Beat until creamy. Add whiskey or brandy, add egg yolk, vanilla, flour and walnuts. Mix all ingredients well, then take a small amount, press to form a circle. Place on a cookie sheet and bake at 350°F for 30 minutes. Rotate pans halfway through.
When done, remove cookies and place on wax paper that has been dusted with confectioner’s sugar if using a sifter. More confectioner’s sugar may be added if desired when ready to serve.
LaBelle Winery Thumbprint Cookies
“This recipe is one Amy [winery owner Amy LaBelle] would make with her kids when they were young and still makes yearly as it’s a family tradition. Her kids loved to add the dollop of The Winemaker’s Kitchen Three Kings raspberry jam to each cookie!” — according to Michelle Thornton, marketing and business development director at LaBelle’s Winery. The Winemaker’s Kitchen are Amy’s culinary brand of products.
3 sticks unsalted butter
1 cup brown sugar
1 teaspoon Winemaker’s Kitchen vanilla
2 eggs
¼ teaspoon salt
3½ cups unbleached flour
1 egg, beaten
1 cup flaked coconut
1 jar Winemaker’s Kitchen Three Kings Red Raspberry jam
1 jar Winemaker’s Kitchen Apricot Riesling jam
In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla and blend in two eggs. In a separate bowl, mix together the flour and salt, then, with the mixer on slowest speed, begin to add dry mixture to the creamed butter and sugar. Mix until the dough comes together in a loose ball. Dump onto a floured board and roll together into a flat disk. Wrap in plastic and chill disk for at least 30 minutes.
Roll the dough into 1½-inch balls (if possible, weigh them to 1 ounce). Dip each ball in beaten egg and then roll it in coconut. Place the balls on an ungreased cookie sheet with a silpat or parchment paper lining if possible. Press a light indentation into the top of each cookie with your finger or thumb and drip ¼ teaspoon of jam into each indentation. Bake for 20 to 25 minutes until the coconut is a golden brown. Cool and serve.
Lumberjack Cookies
A family recipe from Det. Adrienne Davenport of the Manchester Police Department.
1 cup granulated sugar
¼ cup granulated sugar (separately)
1 cup shortening
1 cup dark molasses
2 eggs
4 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
Preheat oven to 350°F and grease cookie sheet.
Cream together sugar and shortening. Add molasses and eggs. Mix well.
Sift together the dry ingredients and stir into mixture a little at a time.
Pinch off a piece of dough and roll into a 1- to 1½-inch ball. Place dough balls on greased cookie sheet 3 inches apart. Using the ¼ cup of sugar, sprinkle a pinch of sugar onto the top of dough balls. Bake for 12 to 15 minutes.
Macaroons
From Alyse Savage, account executive at The Hippo.
4 large egg whites
½ cup granulated sugar
1 teaspoon vanilla extract
½ teaspoon almond extract (optional but delish)
4¾ cups sweetened shredded coconut
Preheat the oven to 325°F. Line two baking sheets with parchment paper or silicone baking mats.
In a large bowl, using a hand mixer with paddle, combine the egg whites, sugar and vanilla on medium high speed until foamy and most of the sugar is dissolved — at least 2 minutes.
Fold in the shredded coconut, making sure the coconut is evenly moistened.
Using a large cookie scoop, scoop 2 to 3 Tablespoons of the batter and drop onto the baking sheet at least 2 inches apart. Will look like little mounds. Bake until golden brown, about 20 minutes. You can rotate the pan halfway through to ensure even baking.
They will stay in the refrigerator up to five days, or three days at room temperature. They freeze well too.
Have fun with this recipe! You can be creative, adding dark chocolate chips or melting them on top once cooled; you can press whole almonds into the top prior to cooking, and white chocolate and cranberry is delish too.
Mandelbrot (Jewish Biscotti)
Laurie Medrek, past president and former treasurer of Etz Hayim Synagogue in Derry, said: “Here’s one that I put in our interfaith cookbook that Etz Hayim Synagogue created with the Church of the Transfiguration next door a number of years ago. I actually stole this recipe from an old cookbook from another synagogue sisterhood. There’s another version I love by Tori Avey and used her recipe for doing a baking video for the Jewish Federation of New Hampshire. I can’t tell you how many times I’ve made either of these. Mandelbrot (or Mandel Bread) translated from Yiddish means almond bread, which was popular with Ashkenazi (Eastern European Jews). Sometimes I sub almond extract and mix in slivered almonds; then it’s more authentically ‘almond’ bread. It’s very similar to Italian biscotti and can be made with various mix-ins.”
1 stick butter
1 cup sugar
3 eggs
1 teaspoon vanilla
2 teaspoons baking powder
2 cups (heaping) flour
1½ cup total: chocolate chips, raisins, maraschino cherries, coconut
Preheat oven to 350°F. Blend butter and sugar until smooth. Add eggs, vanilla, baking powder and flour and mix by hand. Add fruit, nuts, etc. Line cookie sheet with tin foil or parchment paper. Divide dough into three portions and pat into oval shape. Bake 50 minutes. Allow to cool, then slice into 1-inch strips. Return to oven and toast on each side until lightly browned.
Oat CranberryPistachio Cookies
“These are from my sister Loony, who has been a great inspiration to me for many years … She is also, hands down, my favorite baker of muffins, Peanut Butter Pie (we sell), Chocolate Fudge Sauce (sold here), Chocolate Caramel Walnut Tortes and so many other delicious things.” — Steven Freeman, owner of Angela’s Pasta & Cheese
Use the Quaker oat cookie recipe (“Quaker’s Best Oatmeal Cookies” from quakeroats.com):
1¼ cups (2½ sticks) margarine or butter, softened
¾ cup firmly packed brown sugar
½ cup granulated sugar
1 egg
1 teaspoon vanilla
1½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt (optional)
¼ teaspoon ground nutmeg
3 cups Quaker Oats (quick or old-fashioned, uncooked)
Add:
1 cup shelled pistachios
1 small bag Ocean Spray dried cranberries.
Heat oven to 375°F.
In large bowl, beat margarine and sugars until creamy. Add egg and vanilla; beat well.
Add combined flour, baking soda, cinnamon, salt and nutmeg; mix well.
Add oats; mix well.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crisp cookie. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. When cookies have completely cooled, drizzle with glaze. Store tightly covered.
Glaze: Place 1 cup sifted confectioner’s sugar into a bowl, add 1 Tablespoon half-and-half and whisk until smooth. Keep adding half-and-half until you reach your desired consistency. Add 1 to 2 teaspoons vanilla and stir well. Using a fork or a spoon, drizzle glaze over cookies. Let cookies sit until glaze is set.
Oatmeal Chocolate Chip Bites
From Beth Violette, a nutritionist at Catholic Medical Center in Manchester, who wrote: “This sweet and simple recipe combines fiber-rich whole rolled oats, creamy nut butter and heart-healthy flaxseed rich in omega-3 fatty acids. A delicious hybrid between a cookie and a bar, these bites will satisfy your sweet tooth and any mid-afternoon hunger. (Recipe is taken from AICR American Institute for Cancer Research).”
2 cups old-fashioned oats
1 cup almond flour
¾ cup ground flaxseed
½ teaspoon salt
2 teaspoons baking powder
½ cup mini unsweetened chocolate chips
2 teaspoons vanilla extract
1 cup pure maple syrup
½ cup natural almond butter
Preheat oven to 350°F.
Combine dry ingredients including chocolate chips in large bowl. In another bowl, mix wet ingredients. Add wet ingredients to dry ingredients and stir to combine.
Drop dough into 24 even mounds on greased baking sheet. Lightly press down to flatten (cookies will not flatten much during cooking). Or pour batter into greased 9×13-inch baking pan.
Bake 12 to 15 minutes, until cookies are set in the center.
Old-Fashioned Sugar Cookies
From Nathalie Boucher Hirte, office manager at the Franco-American Centre, host of Franco Foods on YouTube and a native of Quebec, who said: “This might not be a Franco recipe, but one that my family enjoys. We make them every year. Cut them out in a bunch of fun shapes and decorate them on Christmas Eve. When my kids were younger, they would each decorate a special one for Santa that would be left on a special plate with a glass of milk in front of the fireplace.”
1 cup butter
2 cups granulated sugar
¼ cup packed brown sugar
1½ teaspoons baking powder
½ teaspoon salt
2 eggs
2 to 3 Tablespoons milk
2 teaspoons vanilla
4 cups all-purpose flour
Beat butter in a large mixing bowl with an electric mixer on low to medium speed for 30 seconds. Add granulated sugar, brown sugar, baking powder, salt; beat until combined. Add eggs, milk and vanilla; beat until well-combined.
Beat in as much of the flour as you can with the mixer (if you have a large stand mixer, you’re set!). Stir in any remaining flour with a wooden spoon. Divide dough in half; cover and chill for several hours or overnight if necessary for easier handling (dough soft).
Roll dough on lightly floured surface to ⅛-inch thickness. Cut with desired cutters. Place cutouts 1 inch apart on an ungreased cookie sheet (or with a silicone mat or parchment paper). Bake in a 375°F oven for 6 to 7 minutes or until the edges or firm and the bottoms are lightly browned. Cool completely before decorating. Makes about 96 cookies (depending on size of cutter).
Original Girl Scout Cookie Recipe from 1922
As it appears on the blog Old School Pastry at oldschoolpastry.pastrysampler.com, as pointed out by Ginger Kozlowski, communications and public relations manager at the Girl Scouts of the Green and White Mountains. As Kozlowski explains, “back in the day, Girl Scouts had to bake their own cookies to sell, and the recipe is a basic sugar cookie, which looks easy and tasty!” (She also added a reminder that 2024 cookie season starts soon — Jan. 1 for sales Girls collecting orders.)
1 cup butter or butter substitute
1 cup sugar
2 Tablespoons milk
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
additional sugar for sprinkling
Cream the butter and sugar. Add in the eggs, then milk and flavoring, scraping the bottom well. Mix in the flour and baking powder. Roll out, cut, then bake in a preheated 375°F oven. Sprinkle with sugar as soon as they come out of the oven.
Original Toll House Cookies
Manchester Mayor Joyce Craig sent the “well-used cookie recipe [pictured above] passed down from Mayor Craig’s grandmother, Beatrice Hopkins,” according to an email from staff.
Sift together 2¼ cups sifted flour, 1 teaspoon baking soda, 1 teaspoon salt, set aside.
Blend 1 cup soft butter or shortening; ¾ cup granulated sugar; ¾ cup brown sugar, packed; 1 teaspoon vanilla; ½ teaspoon water. Beat in 2 eggs.
Add flour mixture, mix well. Stir in 1 package of chocolate chips, 1 cup coarsely chopped nuts. Drop by the spoonful onto greased cookie sheet.
350-degree oven. Time: 10 minutes.
Pecan Crescent Cookies
“These cookies are easy and so tasty, I add them to Yankee swap gifts every year, It doesn’t matter what the actual gift is. One year I offered up a 10-inch frying pan filled with these cookies it went around and around until the person that got it took the cookies out of the pan and said that is all I want, and gave the pan to the person that really needed a pan.” — Tammie Boucher, Hippo ads coordinator
1 cup butter, softened
1/2 cup sugar
1 tsp vanilla extract
2 cups all-purpose flour
1 cup finely chopped pecans
Confectioners sugar
In a large bowl, cream butter, sugar and vanilla until light and fluffy. Gradually add flour. stir in the pecans.
Shape rounded spoonfuls of dough into 2 1/2 inch logs and shape into crescents. Place 1 inch apart on ungreased baking sheets.
Bake at 325 for 20-22 minutes or until set and the bottoms are lightly browned. Let stand for 2-3 minutes before removing to a wire rack to cool. Dust with confectioners before serving.
Potato Chip Cookies
From Eldress Bertha Lindsay’s Seasoned With Grace: My Generation of Shaker Cooking (1988) and provided by the Canterbury Shaker Village.
1 cup white sugar
1 cup brown sugar
1 cup butter
2 eggs, well-beaten
2 cups flour
2 cups oatmeal
2 cups crushed potato chips
1 cup chopped nuts
1 cup dates or raisins
½ teaspoon salt
1 teaspoon baking soda
Cream sugar and butter, add beaten eggs. Mix together all other ingredients and drop by teaspoonfuls on greased baking sheet. Bake at 375°F for 10 to 15 minutes.
Pumpkin Cheesecake Snickerdoodles
“My son found the recipe some time ago and asked me to make them for Christmas one year. Christmas equals cookies at our house. My husband will mutter and swear under his breath when he knows I’m making them. His willpower doesn’t extend to these cookies and he’ll eat every one he can get his hands on that my son hasn’t eaten first. It is a little intimidating for the rest of us. We like them, too.” — Cindy Berling, Auburn, New Hampshire
3¾ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon freshly ground nutmeg
1 cup unsalted butter at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 teaspoons vanilla extract
Filling:
8 ounces cream cheese, softened
¼ cup sugar
2 teaspoons vanilla extract
Cinnamon-sugar coating:
½ cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
dash allspice
Whisk the flour, baking powder, salt, cinnamon and nutmeg in a medium bowl. Set aside.
In a mixer with a paddle attachment, beat together the butter and sugars on medium-high speed until fluffy, about 2 to 3 minutes. Blend in pumpkin puree, beat in egg, and then add vanilla. Slowly add dry ingredients on low speed just until combined. Cover and chill the dough for an hour.
Blend cream cheese, sugar, and vanilla together to make the cream cheese filling. Chill for one hour.
Preheat oven to 350°F and line baking sheets with parchment paper. In a small bowl, combine the sugar and spices for the coating and set aside.
To make the cookies, take a tablespoon of the cookie dough, flatten it like a pancake and place a teaspoon of the cream cheese in the center. Form another tablespoon of the cookie batter into a flat pancake shape and place it on top of the cream cheese. Pinch the edges together, sealing in the cream cheese, and roll into a ball. Roll in the cinnamon sugar coating and place on the prepared baking sheet 2 inches apart.
Repeat until the dough is gone and flatten the cookie dough balls with a heavy-bottomed glass or measuring cup. Bake the cookies for 10 to 15 minutes or until the tops start to crack. Let cool on the baking sheet for 5 minutes and transfer to a wire rack. Enjoy!
Raspberry and Almond Shortbread Thumbprints
Neva Cole, Communications Director of the Children’s Museum of New Hampshire. Courtesy photo.
A staff favorite from the Children’s Museum of New Hampshire in Dover, courtesy Communications Director Neva Cole.
1 cup butter, softened
⅔ cup white sugar
½ teaspoon almond extract
2 cups all-purpose flour
½ cup seedless raspberry jam
½ cup confectioner’s sugar
¾ teaspoon almond extract
1 teaspoon milk
Preheat oven to 350°F.
In a medium bowl, cream together butter and white sugar until smooth. Mix in ½ teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1½-inch balls and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
In a medium bowl, mix together the confectioner’s sugar, ¾ teaspoon almond extract, and milk until smooth. Drizzle lightly over cooled cookies.
Rogaliki (Sour Cream Horns)
Karen Sobiechowski at Holy Trinity Cathedral in Manchester on rogaliki: “Rogaliki, cinnamon sugar and nut-filled crescents, are my go-to cookie for holidays and special occasions. They are tasty and simple to make.”
½ pound margarine
1 cup chopped walnuts
2 cups sifted flour
¾ cup sugar
¾ cup sour cream
1 teaspoon cinnamon
1 egg yolk
Cream margarine with a fork or pastry blender. Add sifted flour, one cup at a time. Add sour cream and egg yolk; mix well. Divide dough into three balls, place on floured wax paper and refrigerate 2 to 3 hours or overnight. Remove one piece at a time and roll as for pie crust.
Mix walnuts, sugar and cinnamon together. Sprinkle ⅓ of mixture over dough. Cut dough into triangles. Roll to form crescents. Bake on greased cookie sheet at 375°F for 20 minutes or till golden brown. Cool on a wire rack.
Repeat with remaining two sections of dough. Yield: approximately five dozen small cookies.
Shaker Giant Rosemary-Ginger Cookies
From the Canterbury Shaker Village.
2 cups flour
¾ cup butter, cut into several pieces
1 teaspoon baking soda
2 Tablespoons crumbled dried rosemary
1 teaspoon salt
1¼ cup sugar, divided
1 teaspoon ground ginger
1 egg
½ teaspoon cinnamon
¼ cup molasses
¼ teaspoon clove
1 teaspoon vanilla extract
Whisk flour, baking soda, salt, ginger, cinnamon and clove together in a bowl.
Combine butter and rosemary in the bowl of a food processor and process until smooth. Add 1 cup of sugar, the egg, molasses and vanilla. Process until blended. Sprinkle the flour mixture over the butter mixture and pulse until the flour is blended and a stiff dough forms on the top of the blade.
Transfer the dough to a sheet of plastic wrap and flatten into a disk. Wrap and refrigerate for at least 30 minutes and up to 2 days.
Preheat oven to 350°F. Grease two cookie sheets or line with parchment paper. Place remaining ¼ cup sugar in a small bowl. Using lightly floured hands, form dough into 1½-inch-diameter balls. Roll balls in sugar and place on cookie sheets about 3 inches apart. Bake for 11 to 14 minutes at 350°F.
Ski Bars
“Though not technically cookies, these chocolate peanut butter Rice Krispie bars have been a favorite in my family for decades. They are named after my mom’s family tradition of always whipping up a big batch of these to bring along on weekend ski trips. If you can resist the temptation to dig into them before reaching the ski lodge, Ski Bars pair excellently with a mug of hot cocoa and warming up between ski runs (or avoiding the slopes altogether). I’ve pulled the recipe from a family cookbook that my mom made for my sister on her first Christmas (so it’s written from her point of view).” — Berit Brown, events and marketing director at Intown Concord.
1 cup peanut butter
5 cups Rice Krispies
1 cup butterscotch chips
1 cup corn syrup
1 cup chocolate chips
Heat corn syrup and peanut butter together until smooth. Stir in Rice Krispies. Press into a buttered pan. Melt chocolate chips and butterscotch chips together. Spread on top of bars. Cool.
Swedish Brownies
“Here is a holiday recipe from the New Hampshire Historical Society. This is from one of our staff: ‘It was my grandmother’s recipe — it’s probably not the real name, but this is what we always called it in the family, because my grandmother was, well, Swedish.’” — William Dunlop, President of the New Hampshire Historical Society
4 eggs
2 cups sugar
1 cup vegetable oil (olive oil works just fine)
4 teaspoons of almond extract
1½ cups flour
dash of salt
sliced almonds
Preheat oven to 350°F, and grease a 9×13” pan.
With a mixer, combine eggs, oil and sugar; then add extract and beat well. Add flour and salt. Pour into the pan and sprinkle the top with sugar and sliced almonds. Bake for 35 minutes. That’s it — easy-peasy!
Umbrian Tozzetti
From Barbara George at St. Nicholas Greek Orthodox Church — but this recipe is from her personal stash. She recently visited Italy and took a cooking class at a winery. “We made these cookies and when I saw how much chocolate was going in it was an amazing amount but they are delicious!”
2 cups flour
1 cup sugar
½ cup olive oil
a pinch of salt
grated lemon zest as needed
2 eggs
2 teaspoons active dry yeast
1 teaspoon vanilla extract
80 grams chopped dark chocolate
80 grams chopped almonds (optional)
flour as needed for the work surface
Mix all the dry ingredients in one bowl.
Whisk together the vanilla extract, eggs and oil. Pour the wet ingredients into the dry along with the chopped chocolate and the almonds (if you’re using them), and use a wooden spoon or your hands to mix.
Divide the dough into two equal pieces and shape into logs 2 inches wide. Place the logs of dough onto a parchment paper-lined baking sheet.
Bake for about 25 minutes at 350°F or until the logs are golden brown and barely firm to the touch. Remove the logs from the oven. Cool for 10 minutes, then use a sharp knife to cut them into ¾-inch slices. Lay the slices flat and bake an additional 7 minutes.
Thumbprint Cookies
The recipe is from Chef Paul. “His grandmother used to make these cookies for his family gatherings. While serving overseas in the Army, they were always a care package favorite.” — Tiffany Sweatt, Culinary & Nutrition Programs Director at the New Hampshire Food Bank in Manchester.
1 large egg, separated
½ cup butter, softened
¼ cup packed brown sugar
1 cup all-purpose flour
½ teaspoon vanilla extract
¼ teaspoon salt
¼ cup finely chopped walnuts
⅔ cup any flavor fruit jam
Preheat oven to 300°F. Grease two cookie sheets and set aside.
Whisk egg white in a small bowl. Place chopped walnuts in another small bowl.
Cream butter, brown sugar, and egg yolk in a mixing bowl until light and fluffy, about 2 minutes. Add flour, vanilla, and salt; mix until well combined.
Scoop dough into 1½-inch balls. Dip in egg white, then roll in walnuts until coated. Place 2 inches apart on the prepared cookie sheets. Bake in the preheated oven until slightly puffed, about 5 minutes. Remove cookies from the oven. Use your thumb to gently press an indent in the center of each cookie. Spoon jam into each thumbprint, filling it to the brim.
Return cookies to oven and bake until set, about 8 minutes. Remove from oven and transfer to wire racks to cool completely.
Vanilla Pudding Snickerdoodles
From Emily Vassar at the Office of the Mayor in Nashua, who had this to say about this recipe: “I took a poll here in the office, and Snickerdoodles were the winner! This particular recipe is my favorite: it results in the softest cookies every time!”
½ cup butter softened
½ cup vegetable shortening
¾ cup sugar divided
½ cup powdered sugar
1 egg
2 teaspoons vanilla extract
1 package instant vanilla pudding & pie filling (3.5 ounces)
2 cups flour
½ teaspoon cream of tartar
½ teaspoon baking soda
1½ teaspoons ground cinnamon
Preheat your oven to 350°F. Line your cookie sheet with parchment paper and set aside.
In a large bowl of your stand mixer, cream the butter, shortening, ½ cup sugar, and powdered sugar until light and fluffy. Beat in the egg, vanilla and dry pudding mix.
In a separate bowl, combine the flour, cream of tartar and baking soda; gradually add the dry ingredients to the creamed mixture and beat until just combined.
In a small bowl, combine the remaining ¼ cup sugar and the cinnamon.
Roll the dough into ½-Tablespoon-sized balls. Toss the balls into the cinnamon sugar mixture until well-coated and then place the dough on the prepared baking sheets, a few inches apart.
Bake for 10 minutes. Remove from the oven and let cool completely on a wire rack.
White Chocolate Dipped Molasses Cookies
White Chocolate Dipped Molasses Cookies. Photo courtesy of Michael Witthaus.
Witthaus family recipe from Michael Witthaus, Hippo’s music writer.
¾ cup shortening
1 cup granulated sugar
¼ cup molasses
1 egg
2 teaspoons baking soda
2 cups all-purpose flour
½ teaspoon ground cloves
½ teaspoon ground ginger
1 teaspoon cinnamon
½ teaspoon salt
12 ounces white chocolate chips
extra granulated sugar for rolling
Melt shortening in pan; let cool. Add sugar, molasses and egg, and beat well.
In separate bowl, sift remaining dry ingredients.
Combine wet and dry ingredients. Refrigerate for one hour.
Roll dough into walnut-size balls, then roll in granulated sugar. Bake at 375°F for 7 to 10 minutes.
In double boiler, melt white chocolate chips, and let cool slightly. Dip half of each cookie in white chocolate, then set on parchment paper
Wine Cookies
Recipe is by infobabe on allrecipes.com, as recommended byCharlene Nichols, director of sales at Hippo, who writes:“I’ve been making [Italian wine cookies] for years, trying different recipes from Pinterest, trying desperately to match cookies that I’ve only ever had from a shop in Providence, Rhode Island, to no avail. However, these are good, not sweet, dry and subtle, kind of like a good dunking biscuit. Easy to make.”
3 cups all-purpose flour
1 teaspoon baking powder
3 Tablespoons white sugar
1 cup dry red wine
½ cup vegetable oil
⅓ cup granulated sugar for decoration
Preheat oven to 350°F (175°C).
In a large bowl combine the flour, baking powder and sugar. Add the wine and oil. Mix with a large fork and then with your hands.
Roll small pieces of dough between hands to make “logs,” then shape into circles. The circles should be no bigger than 2 inches in diameter. Roll cookies in extra sugar and place on cookie sheet. Bake at 350°F (175°C) for 25 minutes or until slightly brown. After cookies cool they should be hard and crisp.
As the crisp winter air settles in and the first snowflakes begin to fall, winter sports fans eagerly anticipate the start of the ski season. We talked with Aly Coakley, marketing director of McIntyre Ski Area in Manchester where they kicked off the season on Dec. 9, to get an insider’s perspective on gearing up for the winter months.
How are you getting ready for the season?
We have all the snowmaking [processes] on, and our staff is out there at every cold window of opportunity making snow. We have top-to-bottom on the Queen’s Trail open, and our beginners’ area is also set. We have quite a bit of snow stacked up. We haven’t seen a ton of cold snow days, but at this point there’s plenty of snow out there for people to get out and enjoy.
What is your expectation for the length of this season?
We’re anticipating operating all the way until the end of March. That’s usually our goal. Last March we experienced a “miracle March” with so much snow. We’re hoping for the same this year, maybe with more frequent snowstorms throughout the season, so we can keep going through March.
What are the environmental considerations in your snowmaking process? Is that something you have to think about?
Yes, paying attention to the weather is really important because we don’t want to be making a lot of wet snow when it’s too warm, as it’s a waste of electricity and resources. We are very conscious of when and how we operate. Using better snowmaking equipment, like better snow guns and snow fans, allows for more effective operations. It’s really important to stay on top of the latest technology to ensure that our environmental impact is as limited as possible.
Do you notice a difference between man-made and natural snow?
One of the big differences with man-made snow is that it’s squeaky. The nice thing about natural snow is that it’s all caught in the trees, and it just looks beautiful. There’s nothing better than waking up to a powder day with a nicely groomed trail of man-made snow underneath and natural snow on top. That combination makes the perfect powder day.
Are there any special events or unique attractions planned for the upcoming season?
Yes, we have some really cool events coming up. One highlight is our Park Affair event, a women’s snowboarding competition that’s open to any skiers and riders who identify as she/her/they/them. The first prize is $5,000, which is a big deal. Park Affair is a great partner, and they’ll be here on Sunday, Jan. 14. We’ll have everyone from the youngest in our backpack program to really talented athletes who compete in larger competitions. In January, we also have our Gilman race, followed by several other exciting events with great prizes. Then, in March, we have our Little Max Jamboree, which is like a fun race where kids from our snow sports programs participate, dress up in costumes and compete for various prizes, like Best Costume. We also host our pond skim event, where people dress in Hawaiian outfits or any crazy costume they want and skim across a man-made pond we create at the end of the season. Last year we had a big balloon arch, which was wild. At the end of March we have the Vertical Challenge, a fun, free race. Participants who perform well can win tickets to go to Jay Peak for the finals. Alongside these, we have ongoing programs like our learn-to-ski and Tuesday night adult race league. Another popular program is our One Great Race, where for $68 you can ski, snowboard, snow tube, take lessons, and it includes rentals. This program starts in January and has become hugely popular.
How does McIntyre engage with the local community or collaborate with other ski areas?
We collaborate quite a bit with other ski areas. Through Ski New Hampshire, which is our collective, we work together to address any issues we’re facing as a group. In addition to that, we engage in a lot of reciprocal activities. We’re part of the Freedom Pass program, which is included with our junior or adult season passes. This offers 30 free days on the mountain at any of the Freedom Pass partner locations. We’ve also partnered with places like Pats Peak, Plattekill in New York, Ragged Mountain and Great Glen Trails. All these partners offer different ticket options to our passholders, which is a fantastic benefit for those skiing at McIntyre. If they’re going on a ski vacation up north, they can check out Great Glen Trails or visit Ragged Mountain. We all work together to ensure that skiers get great value from their investment in our passes.
Looking ahead, are there any new technologies or innovations you’re considering to enhance future ski seasons?
We’re always looking to enhance our facilities and have a wish list of upgrades and what’s actually feasible. We’re considering RFID options and new lift technologies. Upgrades in snowmaking and the system itself, beyond just the fans, are on our radar. We’re also focusing on expanding our programs in ways that are affordable for families but also cater to their varying needs. We’ve added a new rental fleet of snowboards from Burton and are looking to expand the snowboard line in our retail shop. Our seasonal lease program has grown with additional perks for those opting for seasonal rentals. We’re staying on top of what consumers and our guests are looking for, as well as what makes sense for McIntyre. In the lodge, one small but significant change is adding a water bottle refill station. As a mom with two kids, I find it hugely convenient to fill up water bottles right there. We’re doing these small things where we can, and then tackling bigger projects as they fit into our budget. The biggest future enhancement from my perspective would be implementing RFID technology, not just for smoothing operations but for our hill as well. This would reduce lines at the ticket counter and provide a more accurate count of guests going up and down the hill, among other benefits.
Snow making
President and general manager Ross Boisvert
Can you explain the technology and process involved in making man-made snow and its impact on activities like skiing, snowboarding and tubing?
Our system includes an air system and a fan gun system, which is water to our fan guns. These fan guns are state-of-the-art, pretty new within the last three to five years. They have onboard weather stations that measure temperature, barometric pressure, humidity and wet bulb temperature. This allows the guns to give us readings to operate them at their highest capacity. The colder and drier the air, the more snow we can make. For instance, last night, when [the temperature] was in the teens, we had much better productivity compared to the night before, which was evident just walking in from one morning to the next. Warmer temperatures and higher humidity decrease the productivity of snowmaking.
When we turned one of the guns on last night, which we had shut off during the day, we made more snow in an hour than we did all of the previous night. This morning we walked into about a 10-foot pile at the base, compared to a couple of inches the night before. So we had a very productive night versus a very expensive night with low productivity previously.
We run fan guns, which look like cannons. They have big fans that push out air and water molecules, with onboard compressors that provide compressed air to help make the snow. Essentially, there’s what’s called a nucleus that puts out a bead of water. As more water is added, those crystals bond with other water molecules, creating snow quickly. Man-made snow has more density than natural snow. If you compare a pile of natural snow and a pile of man-made snow under a burner, the natural snow would melt quicker due to its lower density. Natural snow is smoother and quieter to ski on, but if we didn’t have snowmaking abilities in this day and age, ski resorts really wouldn’t exist. We rely heavily on our snowmaking system and, more importantly, our snowmakers, our staff that’s out there at all hours of the night, making sure the guns are running efficiently. It’s always great to go and hug a snowmaker.
Winter forecast
Derek Schroeter, a meteorologist at the U.S. National Weather Service office in Gray, Maine, which covers weather predictions for northern New Hampshire, offered what insights he could into the winter 2023-2024 season, emphasizing, first, the uncertainty in long-term snowfall predictions.
“We cannot make any definitive predictions on snowfall,” he said.
The NWS is part of the National Oceanic and Atmospheric Administration. NOAA’s role is to provide weather forecasts up to a week in advance, Schroeter said, and while the Climate Prediction Center offers seasonal outlooks, it focuses mainly on temperature and precipitation trends rather than specific snowfall predictions. For the December to February period, “Northern New England is likely to experience above-normal temperatures, with equal chances for precipitation,” Schroeter said.
These forecasts are influenced by El Niño conditions in the Pacific, he said, typically leading to warmer temperatures in the northern U.S.
Despite the general trend, however, Schroeter recalls that past El Niño events have sometimes led to above-normal snowfall in New Hampshire.
“Statistically, the majority of El Niño events favor below-normal snowfall, but this does not rule out the possibility of this El Niño event leading to above-normal or near-normal snowfall,” he said.
Regarding the potential for repeat snow events, Schroeter noted the current absence of a favorable storm track, but remains optimistic.
“It’s too hard to pin down at this time range,” he said, “but typically, every winter, even in below-normal snowfall years, we tend to get into a favorable pattern for snowstorms that can lead to at least a short window of good skiing.”
WHERE TO SKI
Here are some of the New Hampshire spots to hit the slopes. Did we miss your favorite? Let us know at [email protected].
Abenaki Ski Area 390 Pine Hill Road, Wolfeboro Hours of operation: Regular: Wednesday through Friday 4 to 7 p.m.; Saturday 11 a.m. to 7 p.m.; Sunday 11 a.m. to 6 p.m. Holiday/Vacation: Dec. 26 through Jan. 1: Monday through Friday 11 a.m. to 7 p.m., Saturday 11 a.m. to 5 p.m., Sunday 11 a.m. to 6 p.m.; New Year’s Eve: 11 a.m. to 5 p.m.; New Year’s Day: 11 a.m. to 7 p.m.; MLK Day and Presidents Day: 11 a.m. to 3 p.m. Closed Monday and Tuesday. Pricing: • Day passes: kiddie tow $5, resident $8, non-resident $16, resident (weekend, holiday, vacation) $10, non-resident (weekend, holiday, vacation) $20 • Season passes: youth $50/$100, senior (55+) $50/$100, adult $75/$150, family $250/$375 (resident/non-resident rates) • Rentals available More info: 569-5639, wolfeboronh.us/abenaki-ski-area
Attitash Mountain Resort 775 Route 302, Bartlett Hours of operation: weekdays 9 a.m. to 4 p.m.; weekends and holidays 8:30 a.m. to 4 p.m. Pricing: Pricing and availability are date-specific; visit the resort website for the most up-to-date lift ticket pricing More info: 223-7669, attitash.com
Bear Notch Ski Touring Center Where: 1573 Route 302, Bartlett Hours of operation: Open daily 8 a.m. to 4 p.m. Pricing: • Lift: adult $22/day, junior (age 16 & under) free with a paying adult; senior (age 65+) $20/day. • Season passes: adult $195, senior $175 • Rentals: skis/snowshoes $23/day; skate skis $28/day • Lessons: private instruction $50, group lessons adult $60 adult, child $40 More info: 374-2277, bearnotchskitouring.com
Black Mountain Where: 373 Black Mountain Road, Jackson Hours of operation: • Monday, Thursday and Friday (non-holiday) 9 a.m. to 4 p.m.; Saturday, Sunday and holiday periods 8:30 a.m. to 4 p.m. Holiday periods include Dec. 26 through Jan. 1; Jan. 13 through Jan. 15; Feb. 17 through Feb. 25 Pricing: • Adult (18-64) weekend and holiday $91, weekday $71; Junior (6-17) weekend and holiday $65, weekday $55; senior (65+) weekend and holiday $60, weekday $60; tot (5 and under) free. • Surface lift: $25 • After 2 p.m. ski free with purchase of full-price next-day ticket • Locals ski on Sunday afternoon for $25 (with valid ID from specific counties) • Group sales: Special rates available, contact for more information More info: 383-4490, blackmt.com
Bretton Woods Where: 99 Ski Area Road, Bretton Woods Hours of operation: Through Dec. 21, 9 a.m. to 3:30 p.m.; starting Dec. 22, Friday to Sunday 8 a.m. to 4 p.m., Monday to Thursday 9 a.m. to 4 p.m. Pricing: • Lift tickets: Early season (before Dec. 22): adults $91 to $109, teens $72 to $82, juniors $52 to $62, seniors $42 to $105; Regular season (after Dec. 22): adults $111 to $139, teens $72 to $92, juniors $52 to $72, seniors $42 to $124 • Season passes available for purchase with various options and benefits, including discounts at resort retail shops and unlimited use of certain lifts More info: 278-3320, brettonwoods.com
Cannon Mountain Where: 260 Tramway Drive, Franconia Hours of operation: Depends on Mountain Report; see website Pricing: • Lift tickets: adult (18-64) $96 to $111, teen (13-17)/college $83 to $98, military $58 to $73 • Two-day lift tickets: adult $177 to $192, teen/college $151 to $166, military $101 to $116 • Season passes: Adult Cannon Pass starts at $591, prices vary with purchase date and age categories More info: 823-8800, cannonmt.com
Crotched Mountain Ski Area Where: 615 Francestown Road, Bennington Hours of operation: Sunday to Monday 9 a.m. to 4 p.m.; Tuesday to Saturday, 9 a.m. to 9 p.m. Pricing: Daily lift tickets: junior (7-17) weekday $70, weekend $84; adult (18-64) weekday $80, weekend $94; senior (65+ years) weekday $70, weekend $84 More Info: 588-3668 or visit crotchedmtn.com
Loon Mountain Resort Where: 60 Loon Mountain Road, Lincoln Hours of operation: Non-holiday Monday through Friday lifts open at 9 a.m.; Saturday, Sunday and holidays lifts open at 8 a.m. Individual lift closure times vary. Check the Mountain Report for times. Pricing: • Season passes: child (0-5) $30, junior (6-18) $919, adult (19-64) $1,449, senior (65-79) $1,099 • Daily lift tickets: junior weekday $59, weekend $89; adult weekday $71, weekend $107; senior weekday $63, weekend $95 • Two-day pass: junior $102, adult $123, senior $108 More info: 745-8111 or loonmtn.com
McIntyre Ski Area Where: 50 Chalet Way, Manchester Hours of operation: full day 9 a.m. to 6 p.m.; night 4 to 9 p.m.; half-day morning 9 a.m. to 2 p.m.; half-day afternoon 1 to 6 p.m. Pricing: • Season passes: adult (18-64) $439; junior (4-17) $419; senior (65+) $35; toddler (age 3 & under) free with purchase of an adult season pass (special offer: buy two junior passes and get up to two adult season passes at $179 each) • Special tickets $68 for 3:30-to-9 p.m. ticket (includes skiing, snowboarding, tubing, rentals) $58 for 5:30 p.m.+ until 9 p.m. • Lesson tips are available from 3:30 to 7:30 p.m.; après ski with live music, hot cocoa and cash bar. More Info: 622-6159 or mcintyreskiarea.com
Mount Sunapee Where: 1398 Route 103, Newbury Hours of operation: weekends and holidays 8 a.m. to 4 p.m.; midweek 9 a.m. to 4 p.m. Pricing: Daily lift tickets for child (5-12) weekday $64, weekend $69; adult (13-64) weekday $95, weekend $103; senior (62+) weekday $76, weekend $82. Two-day pass for child $128, adult $190, senior $152 More info: 763-3500, mountsunapee.com
Pats Peak Where: 686 Flanders Road, Henniker Hours of operation: Pats Peak plans to be open daily until 4 p.m. Night skiing starts on Dec. 26. Pricing: • Weekend/holiday lift tickets: adult (18-64) $95 (8:30 a.m. to 4 p.m.), $85 (12:30 p.m. to close), $72 (4 p.m. to close); junior (6-17) and senior (65+) $85, $75, $62 respectively; child (5 & under) $18 • Weekday, non-holiday lift tickets: adult (18-64) $76 (9 a.m. to 4 p.m.), prices range from $66 to $79 for other time slots; junior (6-17) and senior (65+) $62 to $69 depending on time slot and area; child (5 & under) free Monday through Thursday, $18 Friday • Valley Area lift tickets (weekend/holiday and weekday, non-holiday) adult/junior/senior $62 • Bluster Area lift tickets (weekend/holiday and weekday, non-holiday) adult/junior/senior $39 • Beginner Area lift tickets: Friday/weekend/holiday $39 (adult/junior/senior), Monday through Thursday, non-holiday free More info: 428-3245 or visit patspeak.com
Ragged Mountain Resort Where: 620 Ragged Mountain Road, Danbury Hours of operation: Monday to Friday 9 a.m. to 4 p.m., Saturday and Sunday 8:30 a.m. to 4 p.m. Pricing: • Lift tickets (window rates): adult (13-64) $99 to $119; junior (6-12) $72 to $89; senior (65-79) $72 to $89 • Half-day tickets (noon to 4 p.m.): adult (13-64) $59 to $69; junior (6-12) $49 to $59; senior (65-79) $45 to $55 • Advance rates also available More info: 768-3600 or raggedmountainresort.com
Waterville Valley Resort Where: 1 Ski Area Road, Waterville Valley Hours of operation: • Through Jan. 15: weekdays 9 a.m. to 3:30 p.m.; weekends and holidays 8 a.m. to 3:30 p.m. • Jan. 15 to mid-March: weekdays 9 a.m. to 4 p.m.; weekends and holidays 8 a.m. to 4 p.m. • Mid-March to Closing Day: weekdays 9 a.m. to 4 p.m.; weekends and holidays 9 a.m. to 5 p.m. Pricing: • Adult (18-64) lift tickets: full day $116, half day $106, two-day pack $204, three-day pack $288 • Teen (13-17)/college/military lift tickets: full day $106, half day $96, two-day pack $181, three-day pack $255 • Junior (6-12)/senior (65+) lift tickets: full day $96, half day $86, two-day pack $159, three-day pack $222 • Tyke (5 & under)/80+ lift tickets: full day, half day, two-day pack, three-day pack: free More info: 800-468-2553, waterville.com • Lesson tips are available from 3:30 to 7:30 p.m.; après ski with live music, hot cocoa and cash bar. More Info: 622-6159 or mcintyreskiarea.com
Mount Sunapee Where: 1398 Route 103, Newbury Hours of operation: weekends and holidays 8 a.m. to 4 p.m.; midweek 9 a.m. to 4 p.m. Pricing: Daily lift tickets for child (5-12) weekday $64, weekend $69; adult (13-64) weekday $95, weekend $103; senior (62+) weekday $76, weekend $82. Two-day pass for child $128, adult $190, senior $152 More info: 763-3500, mountsunapee.com
Pats Peak Where: 686 Flanders Road, Henniker Hours of operation: Pats Peak plans to be open daily until 4 p.m. Night skiing starts on Dec. 26. Pricing: • Weekend/holiday lift tickets: adult (18-64) $95 (8:30 a.m. to 4 p.m.), $85 (12:30 p.m. to close), $72 (4 p.m. to close); junior (6-17) and senior (65+) $85, $75, $62 respectively; child (5 & under) $18 • Weekday, non-holiday lift tickets: adult (18-64) $76 (9 a.m. to 4 p.m.), prices range from $66 to $79 for other time slots; junior (6-17) and senior (65+) $62 to $69 depending on time slot and area; child (5 & under) free Monday through Thursday, $18 Friday • Valley Area lift tickets (weekend/holiday and weekday, non-holiday) adult/junior/senior $62 • Bluster Area lift tickets (weekend/holiday and weekday, non-holiday) adult/junior/senior $39 • Beginner Area lift tickets: Friday/weekend/holiday $39 (adult/junior/senior), Monday through Thursday, non-holiday free More info: 428-3245 or visit patspeak.com
Ragged Mountain Resort Where: 620 Ragged Mountain Road, Danbury Hours of operation: Monday to Friday 9 a.m. to 4 p.m., Saturday and Sunday 8:30 a.m. to 4 p.m. Pricing: • Lift tickets (window rates): adult (13-64) $99 to $119; junior (6-12) $72 to $89; senior (65-79) $72 to $89 • Half-day tickets (noon to 4 p.m.): adult (13-64) $59 to $69; junior (6-12) $49 to $59; senior (65-79) $45 to $55 • Advance rates also available More info: 768-3600 or raggedmountainresort.com
Waterville Valley Resort Where: 1 Ski Area Road, Waterville Valley Hours of operation: • Through Jan. 15: weekdays 9 a.m. to 3:30 p.m.; weekends and holidays 8 a.m. to 3:30 p.m. • Jan. 15 to mid-March: weekdays 9 a.m. to 4 p.m.; weekends and holidays 8 a.m. to 4 p.m. • Mid-March to Closing Day: weekdays 9 a.m. to 4 p.m.; weekends and holidays 9 a.m. to 5 p.m. Pricing: • Adult (18-64) lift tickets: full day $116, half day $106, two-day pack $204, three-day pack $288 • Teen (13-17)/college/military lift tickets: full day $106, half day $96, two-day pack $181, three-day pack $255 • Junior (6-12)/senior (65+) lift tickets: full day $96, half day $86, two-day pack $159, three-day pack $222 • Tyke (5 & under)/80+ lift tickets: full day, half day, two-day pack, three-day pack: free More info: 800-468-2553, waterville.com
As I stepped into the world of LaBelle Lights at LaBelle Winery in Derry, I was greeted by the voice of Eartha Kitt singing “Santa Baby.” The entrance to the lights — a new addition this year — is an illuminated present you walk through to continue up the path, under the Gateway Bridge, to the Tasting Room. Once you emerge on the other side of the building, you’re immediately immersed in a winter wonderland among classic Christmas songs and a total of 1½ million lights.
“This is our third year and we’ve been growing it steadily year over year so this is the biggest yet,” said Amy LaBelle, the founder of the winery. “[There are more than] 25 displays along the [half-mile] walk.”
The idea of LaBelle Lights first came to mind at the end of the summer in 2021 during the pandemic, LaBelle says. The idea was to find a way to serve and unite the community and create memories while staying safe.
“It just became such an awesome, successful, fun event where people are making these great family memories, taking great pictures, reminiscing, creating new family traditions, and so we just decided to keep growing it and leaning into it,” LaBelle said.
As you progress along the path, you walk through bright Christmas ornaments and travel through Candy Cane Lane and Snowflake Forest before coming across one of my personal favorite displays, a 15-foot-tall shimmery gold teddy bear. Preparing all these displays and the golf course they inhabit for LaBelle is nearly a year-long process.
“It is a project that starts for us in February,” LaBelle said. “We look at all the catalogs … we order the things we want to add, we order commercial strings of lights for things we’re going to build and we order any big pieces that we’re going to be putting on the course. … We have a 45-foot-tall Christmas tree, we have ornaments that you’re able to walk through that are 20 feet high, tunnels, it’s just quite a spectacle.”
While the displays are being custom built prior to being shipped, trees are cut down, cables are hung, items in storage are refurbished, and bridges and tunnels are prepared. Once the golf course closes at the end of October, there’s just two and a half weeks to get everything assembled.
Around the corner from the teddy bear is the bubble bridge, a sleigh and a light tunnel that brings you to the new giant Merry Mushrooms before you come across — another favorite of mine — two sparkling 20-foot-tall reindeer pulling a present-filled sleigh and a family of silver and gold squirrels.
“Every week has a different theme … to add a bit of extra fun,” LaBelle said. “There’s ugly sweater week, there’s dress like Santa week … [and] one of the weeks … we’ll be hiding elves along the course.”
Two charities, Toys for Tots and End 68 Hours of Hunger, benefit from LaBelle Lights to bring toys and food to families in need.
“I really hope people that come through LaBelle Lights will be aware of this so they can help support these charities because they’re so desperately needed in our community,” LaBelle said.
“The goal of LaBelle Lights is to create an experience for our guests that will create beautiful family memories … with [their] loved ones and to have a great time [and] to kind of be an oasis from the crazy world and just have a good old-fashioned night together.”
New Hampshire Motor Speedway. Courtesy photo by Alan MacRae.
Now through New Year’s Eve, New Hampshire Motor Speedway brings us the Gift of Lights, a two-and-a-half-mile route featuring more than 3 million lights along the New Hampshire Motor Speedway property in Loudon.
“The community of speedways across the country likes to not only celebrate the holidays, but do different things to raise funds for local charities,” said Scott Spradling, a representative of the Speedway. “There was a group that essentially spearheaded using the different NASCAR track facilities across the country to do this kind of effort, so we were approached several years ago to join and offer this local, really neat way to celebrate the holidays, so we jumped in and this is Year 13.”
Assembling more than 520 displays and 80 scenes — including 12 Days of Christmas among others — takes the crew more than 650 work hours to complete. Other highlights include the 130-feet-long infield entrance and the exit tunnel with 25,000 lights. Once you come out, you will be able to roast marshmallows and make s’mores over open fire pits.
“It started off shorter with fewer lights,” Spradling said. ‘I … remember the first time around we were excited when we got to a million of the twinkling lights and now we’ve tripled that size, so it has grown precipitously over the years.”
The Gift of Lights is a way to celebrate the holidays while also giving back to the community. A portion of the proceeds from the Gift of Lights goes to the New Hampshire Chapter of Speedway Children’s Charities and since 2011 they’ve raised more than $400,000. Goods are collected for the Loudon food pantry — anyone who brings three or more non-perishable food items will get $5 off a single vehicle’s admission on weeknights.
“One thing that’s new this year is the company that’s running the Gift of Lights for us — a company called Winterland — [is] going to give $5 coupons to local schools and then donate a dollar per car that redeems their school code,” Spradling said. “The school that rallies the most cars and families to go attend the Gift of Lights will win $1,000 for their school to be able to spend on whatever school activity they would like, so there’s a fun little competition.”
Attendees can also save $5 by participating in the different theme nights, such as Christmas sweater night on Wednesday, Dec. 6. On Sunday, Dec. 10, is Yule Light Up The Night, where you can run or walk the path.
“We’ll have thousands of families that will come and participate every single year,” Spradling said. “I think it harkens back to an innocent time … [of driving] around the neighborhood looking at Christmas lights … [and] holiday traditions that many families can remember doing and so we like to think that it becomes not just a destination for seeing pretty lights but it becomes a really fun family tradition.”
Lights by the pros
LaBelle Lights at LaBelle Winery Where: 14 Route 111, Derry When: Tuesdays through Saturdays, 4:30 to 9:30 p.m., through Sunday, Jan. 7. Cost: Tickets range from $4 to $18 and are free for children 3 years old and younger. More info: Visit labelle.com/lights.
Gift of Lights at NH Motor Speedway Where: 1122 Route 106, Loudon When: Hours are 4:30 to 10 p.m. on Friday, Dec. 1, and Saturday, Dec. 2; Thursday, Dec. 7, through Monday, Dec. 25; and Friday, Dec. 29, and Saturday, Dec. 30.; 4:30 to 9 p.m. on Thursday, Nov. 30; Monday, Dec. 4, through Wednesday, Dec. 6; Tuesday, Dec. 26, through Thursday, Dec. 28; and Sunday, Dec. 31. Cost: Tickets are $35 per car load, $60 per bus, limousine or RV, and cost $2 in addition per person when there’s more than 15 guests. More info: Visit nhms.com.
Charmingfare Farm Where: 774 High St., Candia What: Charmingfare illuminates the season with Santa’s Christmas, when the farm transforms into a festive wonderland with a horse-drawn sleigh ride through a trail adorned with holiday lights and 12 holiday scenes leading to the North Pole. Families can visit the Reindeer Barn, send Christmas letters and enjoy Mrs. Claus’ Bakery. When: The event runs on Saturday, Dec. 2, and Sunday, Dec. 3; Friday, Dec. 8, through Sunday, Dec. 10; Friday, Dec. 15, through Sunday, Dec. 17; Wednesday, Dec. 20, through Saturday, Dec. 23. Pick a time when you buy tickets for either a four-person or a 10-person sleigh ride. The week post-Christmas, Charmingfare holds an Encore of the Lights event, where attendees can “climb aboard our horse-drawn ride and travel 30 minutes through our Christmas light displays and see the Reindeer at the North Pole,” according to the website. The event also includes Mrs. Claus’ Bakery, a visit to the barnyard, a campfire and more. And ring in 2024 with a New Year’s Eve Ride. This evening event features a fireside meal, music and a ride along the trail of holiday lights. More Info: visitthefarm.com.
9th annual Hollis Luminaria Stroll & Tree lighting Where: Monument Square, Hollis When: Saturday, Dec. 9, at 4 p.m.
Candlelight Stroll/Vintage Christmas at Strawbery Banke Where: 14 Hancock St., Portsmouth When: Fridays, Dec. 8 and Dec. 15, and Saturdays, Dec. 2, Dec. 9 and Dec. 16, from 5 to 9 p.m., and Sundays, Dec. 3, Dec. 10 and Dec. 17, from 4 to 8 p.m. Cost: Tickets are $32 for adults, $16 for children 5 to 17 years old and free for children under 5 years old. More info: Visit strawberybanke.org.
LIGHTS AND ENERGY
Different lighting options can significantly impact both your energy bill and the environment. Doran Dal Pra, co-founder of The New England Holiday Light Co., a decorative lighting design and installation service based in Hooksett, shared some expert tips to help you ensure that your holiday lights shine brightly without putting extra strain on your wallet or the planet.
A critical aspect of setting up holiday lighting, according to Dal Pra, involves assessing the electrical load of the circuit used.
“[For] a homeowner, knowing where things are plugged in and how everything is run is important,” he said.
Pairing holiday lights with outdoor outlets already powering high-energy appliances such as refrigerators and dryers can risk overloading circuits.
“Those can use a ton of energy, and you can trip something if the lights are on and you start those appliances,” Dal Pra said.
The choice of lighting type can also significantly affect energy consumption.
Though “incandescent lights look nice,” Dal Pra said, The New England Holiday Light Co. uses exclusively LED lights due to their lower energy usage.
“There’s a remarkable difference in the amount of energy drawn by incandescents versus LEDs; LEDs draw a fraction of the power that incandescent lights do,” he said. “You’ll see it on your electric bill; LEDs have a dramatically reduced impact on the end consumer.”
The enhanced efficiency of LED lights not only conserves energy but also enables the use of more lights per outlet
“You can run a lot of lights off a single outlet with LEDs due to their lower power requirements — much more than incandescents,” Dal Pra said.
While LED lights were once thought to be less vibrant and colorful than incandescent lights, Dal Pra said, they have “come a long way” and include new technology that provides more decorating options.
“The range of products available now is enormous, and the level of customization and programmability is really cool,” he said. “You can get standard colors, programmable colors, and do all sorts of effects.”
Finally, consider responsible disposal of your old or unwanted holiday lights.
“Instead of throwing them away, there are places that recycle holiday lights,” Dal Pra said. “Some places will even pay you for them because of the copper in the wires.” — Angie Sykeny
Festive brilliance
Holiday lights bring joy to local neighborhoods
By Renee Merchant
The holiday season is marked by the glow of lights, and some people create bright, eye-catching displays. We talked with homeowners who do these lights to see what goes into creating an extravagant display.
Dan Jobin designs his residential light show, which he calls Jobin Christmas Lights, in Bedford. He has been doing displays since 1982.
“It just grows bigger every year,” he said. “We’re over 100,000 lights now.”
Jobin didn’t acquire his collection of holiday decorations overnight; he said he picks up new pieces and more lights each year.
The most cost-effective way to build a collection, he said, is to buy discounted lights after the holidays.
“I try to pick up a standard type of light and then watch for those to go on sale so that [it’s] consistent,” he said.
Jobin’s light show has more to it than the visual aspect. It is synchronized to music that plays through speakers in the yard, beckoning visitors to roll their windows down or step out of their cars to hear the music.
When the weather is nice, Jobin likes to stand outside to meet the visitors and pass out candy canes, and he collects monetary donations for a local chapter of Make-A-Wish.
“We have a donation bin out front,” he said. “We’ve given Make-A-Wish over $30,000 in the last seven years.”
Mark Mousseu, another holiday lights enthusiast, has been doing his light show in Hudson, called Hudson Christmas, for about 25 years.
Unlike some new types of lights that are computer-generated, like pixels and projections, Mousseu’s collection is mostly wire frames, which are shapes or figures made out of metal that have lights attached to them.
He said the process for setting up his display starts around Nov. 1, and his family helps out.
“Paul … my stepfather … sits down and goes through the pieces we have and figures out what we’re going to use that particular year,” he said.
Once the display is planned out, Mousseu makes sure the wire frames are working properly.
“We check the lights, we check the figures, make sure everything’s all set … dig through the piles of stuff we have, bring them down and set them up,” he said. The lights are turned on each night from Thanksgiving until Christmas.
Jobin puts his lights up before Thanksgiving in the afternoons while the weather is nice.
“Generally, I start with things that are off the ground until the leaves are gone. So on the house, on the roof, on the bushes, on the trees — that typically gets done first,” he said. Once the leaves are cleaned up, Jobin will start putting out the ground displays. Like Mousseu, he lights his display on Thanksgiving night.
A few days after Christmas, Mousseu takes his lights down in one day.
“It’s one day, assuming we don’t have 2 feet of snow,” Mousseu said. “If we have 2 feet of snow, it’s probably a couple of days and it’s a little more difficult.”
When Mousseu takes the figures down, he sets them into two garages to thaw out before stacking them side-by-side in an attic until next season.
When Jobin takes his decorations down, he puts away the things on the ground first, like the arches over the driveway and the decorations along the street. Then he removes the lights from the trees before taking things off the house.
“Some of the stuff on the house stays up,” he said, “But for the most part we take as much as we can down as quickly as we can.”
Mousseu and Jobin both said that they host annual light shows because it gives them an opportunity to connect with the people in their communities.
“[It’s] the joy of seeing people see it for the season,” Mousseu said.
“They were kids when their parents were bringing them,” Jobin said, “and now they’ve grown up … and they’re bringing their kids.”
More local light shows
An Otterson Christmas is at 37 Otterson Road in Londonderry. Visit facebook.com/ottersonchristmas.
Callaway Christmas Light Show is at 15 Pasture Drive in Goffstown. Visit facebook.com/goffstownchristmaslights.
Christmas in the Kings is at 3 King Edward Drive in Londonderry. Visit facebook.com/ChristmasInTheKings.
The Daly Family’s Festival of Lights is at 51 Pond Lane in Fremont. Visit facebook.com/Dalyfamilyfestivaloflights.
Holt Family Christmas is at 118 Marathon Way in Manchester. Visit facebook.com/holtchristmas.
Hudson Christmas is at 75 Pelham Road in Hudson. Visit facebook.com/hudsonnhchristmas.
Jobin Christmas Lights is at 8 Stephen Drive in Bedford. Visit facebook.com/JobinChristmasLights.
Lamprey Village Lights is at Lamprey Village Drive in Epping. See “Lamprey Village Christmas Lights” on Facebook.
Lights on Legacy Drive is at 75 Legacy Drive in Manchester. Visit facebook.com/lightsonlegacydrive.
The Southern NH Tour of Lights features addresses from 14 towns, coordinated by their Parks and Recreation Departments. Put your address on the list by Dec. 4; a master list of addresses will be released Dec. 8, according to merrimackparksandrec.org/nh-tour-of-lights. Participating towns include Amherst, Auburn, Bedford, Danville, Derry, Goffstown, Hampstead, Hudson, Litchfield, Londonderry, Merrimack, Nashua, Pelham, and Windham.
The Southwest NH Tour of Lights features the towns of Amherst, Milford, Troy, Fitzwilliam, Rindge, Greenfield, Swanzey, Antrim, Peterborough, Jaffrey and Keene. Those Parks and Recreation departments will be taking locations through Dec. 3, with a viewing starting Dec. 9
Q&A with Justine Callaway of Callaway Christmas Light Show in Goffstown
When did you start doing this and what inspired you to do so?
I’ve been doing it for about 11 years I would say. My son is almost 13 now and I saw that he enjoyed Christmas lights when he was born. It started a little small [with] a couple of Christmas lights [and] he seemed to really enjoy it and it just kept growing from there. Then I would say about nine or 10 years ago we started collecting money for charity and then it became an additional cause to keep doing it every year. … My son started it and then the charities kept it going.
Callaway Christmas Lights. Courtesy photo.
How do you go about raising money for those charities?
We’ve always chosen a veterans-based charity and effectively we offer a QR code for people to be able to donate online and we also take donations through a little public service announcement in the middle of the show and people donate with cash in … a little donation bin beneath the mailbox. People have donated a lot. I would say since we started raising money we’re a little over $60,000 in charitable donations that we’ve just passed right on to three different charities over the course of the last few years.
What are the names of those charities?
We started with the Wounded Warrior Project and then we did Homes For Our Troops and now we have a local charity called the Worker Bee Fund and that’s a Goffstown-based charity that does work for local veterans.
What goes into preparing and assembling the light displays?
It’s lots of time out in the cold. … There’s a lot of time spent setting up the lights, probably seven or eight full days of time… . A lot of time … goes into writing the programs that make the music go with the lights and broadcast so people can catch it when they’re at the show.
How do you go about matching the lights with the music?
There’s a software package that I use that allows me to listen to the song and then create effects for each of the lights on the house as I go. So I have to listen to the song … in little five- to 10-second increments. I probably listen to each song that I program 200 times so … when I hear it in the show [it’s] a little less enjoyable since I’ve listened to that same song 200 times over and over again, but it basically is me sitting at a computer telling the software what to do so that it times to the lights every time I change an effect for one of the different parts of the show.
Do you have a background in doing stuff like that or did you learn specifically for this?
No, I’m very bad at it, probably in reality. It may take other people less time than me. I do have an engineering degree but it has nothing to do with this type of programming … I think I have seven networks that I have to run in my front yard and a number of other things that I had to learn as I went along, so it helped that I built it slowly because it was hard to get those things figured out easier.
When did you start incorporating the music with it?
That was probably … 10 years ago so that second year I think I added music. It was very simple, I think I just had 10 windows that would change color with the music and now there’s obviously a lot more in the yard as well.
How do you feel it has grown in popularity?
I think it’s been … pretty steady for the last three or four years. I think people loved it during Covid because they had to stay separate from others … [and] were out looking for something to do, [and] I think people were looking for that sort of display. The best part is … you can hear … the kids screaming ‘There’s Santa!’ or singing along with the songs and that sort of thing. … A lot of people tell me we’ve been doing it long enough that it’s part of their family traditions around Thanksgiving or around Christmas so it’s definitely become a high-pressure situation to get it started on time.
How many lights do you incorporate every year?
We use something called pixels, so each pixel can change the color … any time, and we have about 35,000 pixels. … I also have little blinking strobe lights, probably another 10,000.
How do you keep everything protected from the weather elements?
They’re just laying out there in the grass and … they’re low voltage, most of them, so they don’t end up shorting out when there’s water and moisture.
How will the show be different this year?
This year we’ve added a couple of new elements that I have yet to figure out so I’m reluctant to tell you, but we’re hoping to add something basically every year. This year we’re adding two little trees that will sing along with the music so they’ve got eye motions and mouth motions … just to … tie the music in a little bit better.
— Mya Blanchard
Featured photo: The Proposal Ball at the LaBelle Lights. Photo by Mya Blanchard.
It’s Hippo’s Holiday Guide — our annual listing of seasonal excitement from Drinksgiving (a.k.a. the night before Thanksgiving) through New Year’s Day. Find your cookie tours, your parades, your Nutcracker productions and your Christmas Vacation screenings plus so much more!
Know of a bit of holiday cheer we missed? Let us know at [email protected]. Now pull up your calendar and start loading your schedule with holiday fun!
The night before Thanksgiving has a few names, but the event has become an institution. Whether you’re sober (or sober-curious) and think of it as Friendsgiving, or you’re all about the Drinksgiving party, there are plenty of ways to get ready for overeating and hearing far-flung family members overshare. Second only to New Year’s Eve as the busiest night of the year for most bars and restaurants, it’s an evening to reconnect and get ready for the long weekend.
Here’s a varied list of options, everything from sit-down shows to contra dances, trivia or karaoke, even a record swap.
• 603 Bar & Lounge (368 Central Ave., Dover, 742-9283) Try out your rendition of “I Will Always Love You” at Wings and Karaoke Night.
• Angel City Music Hall (179 Elm St., Manchester, 931-3654) Not Fade Away Band mashes up the Grateful Dead with Led Zeppelin, Pink Floyd, The Beatles, Rolling Stones, The Band, The Allman Brothers and more.
• Bank of NH Stage (16 S. Main St., Concord, ccanh.com) Dueling Pianos are on stage, with a lively time available in the upstairs lounge.
• Bonfire (950 Elm St., Manchester, 217-5600) CMA touring artist Nikki Briar performs country rock hits and a few originals.
• Bridgewater Inn (367 Mayhew Turnpike, Bridgewater, 744-3518) Andy Bauer’s band No Shame takes the BINN stage.
• Chop Shop (920 Lafayette Road, Seabrook, 760-7706) Karaoke and Cocktails with DJ Manny.
• Copper Door (15 Leavy Drive, Bedford, 488-2677) Phil Jacques plays classic rock covers.
• Copper Door (41 S Broadway, Salem, 458-2033) Up and coming singer-songwriter Rebecca Turmel entertains.
• Derryfield (625 Mammoth Road, Manchester, 623-2880) D-Comp Trio, favorites at this venerable Manchester night spot, perform.
• Dover Bowl (887 Central Ave., Dover, 742-9632) Two guys with guitars, M & D Acoustic Duo play rock because they love it.
• Earth Eagle Brewings (175 High St., Portsmouth, 502-2244) Modern Records pop-up with vinyl listening, buying and trading.
• Fody’s (9 Clinton St., Nashua, 577-9015) Joe McDonald, World Tavern Trivia and DJ Rich Karaoke.
• Fody’s (187 Rockingham Road, Derry, 404-6946) Jake Young Duo, Has Beens, Rockingham Boys.
• Fratello’s (799 Union Ave., Laconia, 528-2022) Richard Cumming on the piano.
• Fratello’s Italian Grille (155 Dow St., Manchester, 624-2022) Jeff Mrozek plays classic rock covers.
• Getaway Lounge (157 Franklin St., Manchester, 627-0661) Pulpit plays classic rock that’s not too hard and not too soft.
• Giuseppe’s (312 Daniel Webster Hwy., Meredith, 279-3313) Mary Fagan, who’s in the Honey Bees and other groups, performs on guitar and vocals.
• Hare of the Dawg (3 East Broadway, Derry, 552-3883) Country girl, singer, songwriter and musician Bella Perrotta debuts.
• Homestead (641 Daniel Webster Hwy., Merrimack, 429-2022) Exciting young vocalist and piano player Jordan Quinn performs.
• Jimmy’s Jazz & Blues Club (135 Congress St., Portsmouth, 888-603-5299) Blues rock prodigy Quinn Sullivan headlines.
• Lafayette Club (34 High St., Nashua, 889-9860) Anyone who misses catching up with old friends at the Grainery Thanksgiving Eve can hang with the Milk Crates, playing classic rock and soul, with a $10 cover.
• Lakeport Opera House (781 Union Ave., Laconia, 519-7506) Eric Grant Band performs a big stage show, $15 and up at etix.com.
• Liquid Therapy (14 Court St., Nashua, 402-9391) Thanksgiving Eve celebration with beer specials.
• Lynn’s 102 Tavern (76 Derry Road, Hudson, 943-7832) Rock Junkies play covers from the ’70s going forward.
• Michael’s Flatbread (8 Stiles Road, Salem, 893-2765) “Song Man” Eddie Sands, a favorite at this bar and grill, performs on guitar and vocals.
• Napoletana Pizzeria & Bar (14 Market Square, Portsmouth, 570-3610) Redemption Band reggae party.
• Pasta Loft (220 E Main St., Milford, 378-0092) Mostly ’90s keeps the party going with cover songs.
• Patrick’s (18 Weirs Road, Gilford, 293-0841) Impress your pals with your Game Time Trivia prowess.
• Penuche’s Ale House (Bicentennial Square, Concord, 228-9833) It’s the weekly open mic with Curtis Arnett.
• Penuche’s Ale House (4 Canal St., Nashua, 595-9831) Thanksgiving Eve party; call for details.
• Peterborough Town House (1 Grove St., Peterborough, 924-8000) Thanksgiving Eve Contra Dance with Steve Zakon-Anderson, Oliver Scanlon, Rose Jackson and Helen Kuhar providing the music.
• Pipe Dream Brewing (40 Harvey Road, Londonderry, 404-0751) DJ Ache, up late with food and beer specials.
• Portsmouth Book & Bar (40 Pleasant St., Portsmouth, 427-9197) Singer-songwriter open mic night hosted by Liza Lynehan.
• Press Room (77 Daniel St., Portsmouth, 431-5186) The Bulkheads EP release show w/ Good Trees River Band.
• Sabatino’s (52 Merchants Row, Derry, 432-7999) Sunset Rhythm is an acoustic duo playing modern country, pop and classic hits.
• Saddle Up Saloon (92 Route 125, Kingston, 347-1313) Thanksgiving Rockin’ Eve featuring Rustfeather.
• Sayde’s (136 Cluff Crossing Road, Salem, 890-1032) George Williams Band.
• Seasons at The Brook (319 New Zealand Road, Seabrook, 474-3065) James Kennedy, of Vanderpump Rules fame, $30.
• Shaskeen (909 Elm St., Manchester, 625-0246) DJ Myth keeps an annual tradition alive at this downtown mainstay.
• Stark Brewing Co. (500 Commercial St., Manchester, 625-4444) Karaoke Night with DJ Sharon.
• Stone Church (5 Granite St., Newmarket, 659-7700) Geeks Who Drink Trivia is followed by The Milque Pilgrimage hosted by Skunk Jesus.
• Strange Brew (88 Market St., Manchester, 666-4292) Music from Slim Volume, which began as a 2021 collaboration between singer-songwriters Trent Larrabee and Jake DeSchuiteneer and grew into a full band this year.
• Stripe Nine (8 Somersworth Place, Somersworth, 841-7175) Seacoast favorites Dancing Madly Backwards perform at this craft brewery.
• Stumble Inn (20 Rockingham Road, Londonderry, 422-3210) Cutting-edge classic rock cover quintet The Slakas bring the party.
• Telly’s (235 Calef Hwy., Epping, 679-8225) The 603s, with Paul Costley and Clint LaPointe, perform rock covers.
• The Goat (142 Congress St., Portsmouth, 590-4628) Singer-songwriter Jamie Cain performs.
• Thirsty Moose (21 Congress St, Portsmouth, 427-8645) Portsmouth favorites Jamsterdam perform upbeat covers, rap mash-ups and catchy originals.
• To Share Brewing (720 Union St., Manchester, 836-6947) Back to the ’80s party with DJ Shamblez starting at 6 p.m., ’80s attire strongly encouraged.
• Uno Pizzeria & Grill (15 Fort Eddy Road, Concord, 226-8667) Singer and guitarist Scott King, who many remember from his time in local cover band Without Paris, performs.
• Wally’s Pub (144 Ashworth Ave., Hampton Beach, 926-6954) The Bad Wolves and Uncured tour stops by for a 21+ show, $29.50 at ticketmaster.com.
Looking to get in a quick 5K before your holiday feast? Here are some of the road races happening this season.
Thanksgiving day races
• The Thanksgiving 5K sponsored by Dartmouth Health and the Fisher Cats will take place on Thursday, Nov. 23, at 9 a.m. at Delta Dental Stadium (1 Line Drive, Manchester). Prior to the race there will be a Lil’ Turkey Trot at 8:30 a.m. Early bib pickup will be available at the Millennium Running Retail Store (138 Bedford Center Road, Bedford) the day prior to Thanksgiving (Wednesday) from 10 a.m. to 7 p.m. Pickup for friends/family members is permitted. Race-day registration and bib pickup will be available from 7:30 to 8:45 a.m. at the stadium. Registration costs: adult (ages 12+) $35 in advance, $40 race day (based on availability). All proceeds will benefit the New Hampshire Food Bank. See millenniumrunning.com to register.
• The Rotary Club of Merrimack’s 5K Turkey Trot starts at 8 a.m. on Thursday, Nov. 23. See merrimackrotary.org.
• The 15th annual BAC and Bow Police Department Turkey Trot will be held on Thursday, Nov 23 (Thanksgiving), at 8 a.m. at 55 Falcon Way, Bow. Registration: adult $35, youth $25, kids $15. Same-day registration increases price by $5. See totalimagerunning.com.
• The Dover Turkey Trot starts at 8:30 a.m. on Thursday, Nov. 23, and is described as a 5K race for runners and walkers of all ages and abilities, according to doverturkeytrot.com. The start and finish is at Garrison Elementary School in Dover (to raise money for the Garrison School PTA) and registration costs $25 in advance, $30 on the day for adults; $12 in advance, $15 on the day for fourth grade and under.
• The Hampstead Turkey Trot, a 5K, starts Thursday, Nov. 23, at 8:30 a.m. at St. Anne’s Church (26 Emerson Ave. in Hampstead). Register by Nov. 1 to receive a T-shirt. Registration costs $23 for adults (18 to 61), $18 for seniors (62+) and for children (5 to 17). Registration on race day (from 7 to 8:10 a.m.) costs $28 for adults, $23 for seniors and children. See sites.google.com/site/recreationhampstead.
• The Free Fall 5K starts at 8:30 a.m. on Nov. 23 and begins and ends at the Rochester Community Center (150 Wakefield St. in Rochester). Registration costs $25 for adults, $20 for ages 13 to 17, $15 for ages 7 to 12, and is free for 6 and under (plus $5 to register on race day). See freefall5k.com.
• The 16th annual Gilford Youth Center Turkey Trot 5K Race and Family Walk will start at 9 a.m. (8:45 a.m. for walkers) on Thursday, Nov. 23, at the Youth Center (19 Potter Hill Road in Gilford). Registration costs $26 per person or $90 for a family of up to five people. See gilfordyouthcenter.com.
• The 17th annual Lake Sunapee Turkey Trot, a 5K where costumes are encouraged and proceeds go to the recreation department, starts at 9 a.m. at the Sunapee Harbor gazebo with a 1K Chicken Run for kids starting at 8:15 a.m. and going down Lake Avenue. Registration costs $30 for ages 13 to 64, $15 for ages 65 and up and $10 for ages 12 and under (kids 12 and under running in the Chicken Run are free). See sunapeeturkeytrot.com. The event and a pre-registration event from 4 to 7 p.m. on Wednesday, Nov. 22, will feature a pie sale; pies are $10 each.
• The 28th Annual Windham Turkey Trot,which offers 1-, 3- and 5-mile options, starts at 9 a.m. at 74 Blossom Road in Windham. Registration costs $30. See windhamturkeytrot.org
Thanksgiving weekend races
• The Amherst Junior Women’s Club will hold its Trot Off Your Turkey 5K & 1 Mile Fun Run on Friday, Nov. 24. The fun run starts at 9 a.m. and the 5K starts at 9:30 a.m.; both runs start and end at the Congregational Church in Amherst. Registration costs $30 for the 5K and $10 for the fun run. See ajwcnh.org
• Bishop Brady High School (25 Columbus Ave. in Concord; bishopbrady.edu) will hold its Galloping Gobbler 4-mile race on Saturday, Nov. 25, at 9:30 a.m. Registration costs $30 for ages 16 and up and $20 for ages 15 and under. Bib pickup is 8 a.m. on race day. Find the link to the registration site via Bishop Brady’s Facebook page.
Rest of the season
BASC Santa Claus Shuffle. Photo by Jeffrey Hastings.
• BASC Santa Claus Shuffle on Saturday, Dec. 2, at 3 p.m. on Elm Street in Manchester before the Manchester City Christmas Parade. The 3-mile out-and-back course starts and ends at Veterans Park and includes four “aid stations” featuring the four favorite Santa food groups: chocolate, cookies and milk, candy and maple, according to the website. The first 1,400 participants to sign up get a Santa suit to run in. Stonyfield Organic Lil’ Elf Runs (of 100 yards) start at 2:30 p.m. Registration costs $30 for adults (12+) in advance, $35 on race day; $25 for youth (12 to 20), $30 on race day, and $10 for kids (11 and younger) in advance or on race day. See millenniumrunning.com to register.
• The 2023 Jingle Bell Run, a 5K where festive costume dress is encouraged, will be held Sunday, Dec. 3, at 8:30 a.m. at Northeast Delta Dental Stadium in Manchester. Registration costs $45 after Nov. 1, $50 on the day for timed runners; $40 after Nov. 1 and $45 on the day for untimed runners (both include shirt and jingle bells), according to events.arthritis.org.
• Yule Light Up the Night on Sunday, Dec. 10, at 4:30 p.m. at the New Hampshire Speedway in Loudon. Run the 2.1-mile course through the “Gift of Lights” display. Registration costs $25 for adults (12+) in advance, $30 on the day; $15 for youth (4 to 11) in advance, $20 on the day, and $10 for kids (3 and younger). See millenniumrunning.com to register.
• Apple Therapy and Derry Sports & Rehab Millenium Mile on Monday, Jan. 1, at 2 p.m. Start off 2024 with a one-mile downhill race. The first 1,250 participants will receive winter hats. Registration costs $20 for adults (12+) in advance, $25 on race day; $10 for youth (11 and under), $15 on race day. See millenniumrunning.com to register.
Nashua will ring in the holiday season with its 28th annual Winter Holiday Stroll, spanning approximately half a mile of the downtown area, on Saturday, Nov. 25, from 4 to 9 p.m.
The streets will be closed as of 2 p.m. and a shuttle service will be available to bring people to the downtown area leaving from Rivier University and Holman Stadium beginning at 3 p.m.
“Nashua’s Holiday Stroll is a cherished tradition that has been taking place since the 1990s,” said Paul Shea, the executive director of Great American Downtown. “It is a homecoming of sorts for a lot of people who are back for the holidays visiting family, who grew up in the area, as well as a great way for residents to connect with each other and see each other out and about at the event and a great way to explore downtown Nashua.”
The event begins with a candlelight procession along Main Street for the lighting of the holiday tree. More than a dozen food vendors will be present, as well as Santa at the Nashua Center for the Arts from 1 to 4 p.m.
“We [will] have a variety of offerings … from fried dough carts to full-service food trucks and everything in between … as well as, of course, an opportunity to meet Santa and for kids to let him know what they would like most for Christmas,” Shea said.
In addition there will be rides, games, ice sculpture carving, the annual Holiday Stroll Craft Fair at St. Patrick’s Church from 3 to 9 p.m. and live entertainment indoors and outdoors.
“There’s over 40 [performances] scheduled, everything from choral singers to rock bands to hip-hop groups. It’s an eclectic mix of entertainment,” Shea said. “We really appreciate … [our] partnership [with] the City of Nashua, all of our talented performers, our sponsors and vendors [and] the whole community coming together to make an exciting night in downtown Nashua possible.”
They’re the pillars of holiday season theatrical productions: A Christmas Carol and The Nutcracker. Want to see one of these classics or a riff on same? Here are some of the productions on offer.
• Gerald Dickens, the great-great-grandson of Charles Dickens, brings his one-man performance of A Christmas Carolto the Nashua Center for the Arts (201 Main St., Nashua) on Tuesday, Nov. 28, at 7 p.m. Tickets range from $37 to 47. Visit nashuacenterforthearts.com. Dickens will also perform at the Dana Center (Saint Anselm College, 100 Saint Anselm Drive, Manchester) on Wednesday, Nov. 29, at 7:30 p.m. Tickets cost $45. Visit tickets.anselm.edu to purchase tickets online.
A Christmas Carol at the Nashua Center for the Arts. Courtesy photo.
• The Palace Theatre (80 Hanover St., Manchester) presents A Christmas Carol from Nov. 24 through Dec. 23, with showtimes on Thursdays and Fridays at 7:30 p.m., Saturdays at 2 p.m. and 7:30 p.m. and Sundays at 2 p.m., with an additional show on Wednesday, Dec. 20, at 7:30 p.m. Tickets range from $28 to $59. Visit palacetheatre.org or call 668-5588.
• The Methuen Ballet Ensemble performs The Nutcracker on Saturday, Nov. 25, at noon and 4 p.m. at the Dana Center (Saint Anselm College, 100 Saint Anselm Drive, Manchester). Tickets cost $35. Visit tickets.anselm.edu.
• New England Dance Ensemble presents The Nutcracker on Saturday, Nov. 25, and Sunday, Nov. 26, at 4 p.m. at the Seifert Performing Arts Center (4 Geremonty Drive, Salem). Tickets cost $35 to $55. Visit nede.org for more info.
• The Players’ Ring Theatre (105 Marcy St., Portsmouth) presents What the Dickens, an improvised comedy version of A Christmas Carol, on Saturday, Nov. 25, at 2:30 and 7:30 p.m. Tickets cost $15. Visit playersring.org/shows/stfdickens.
• Safe Haven Ballet performs The Nutcracker at the Colonial Theater (609 Main St., Laconia) on Saturday, Nov. 25 at 4:30 p.m. and Sunday, Nov. 26, at 1 p.m., at the Nashua Center for the Arts (201 Main St., Nashua) on Friday, Dec. 1, at 7 p.m. and at the Capitol Center for the Arts (44 S. Main St., Concord) on Saturday, Dec. 16, at 4:30 p.m. Tickets cost $45 for adults and $40 for students and seniors. Visit safehavenballet.org/events for more info.
• Sole City Dance presents The Nutcracker at the Rochester Opera House (31 Wakefield St., Rochester) on Thursday, Nov. 30, and Friday, Dec. 1, at 7 p.m., Saturday, Dec. 2, at 2 and 7 p.m. and Sunday, Dec. 3, at 2 p.m. Tickets cost $26 for adults and $22 for students and seniors. Visit solecitydance.org.
• The Hatbox Theatre (Steeplegate Mall, 270 Loudon Road, Concord) presents Dickens’ A Christmas Carol from Dec. 1 through Dec. 17, with showtimes on Friday and Saturday at 7:30 p.m. and Sunday at 2 p.m. Tickets cost $25 for adults, $22 for students, seniors and members and $19 for senior members. Visit hatboxnh.com.
• The Players’ Ring Theatre (105 Marcy St., Portsmouth) presents A Christmas Carol from Dec. 1 through Dec. 23, with showtimes on Thursday at 7 p.m., Friday at 7:30 p.m., Saturday at 2:30 and 7:30 p.m. and Sunday at 2:30 p.m., with an additional performance on Wednesday, Dec. 20, at 7 p.m. Tickets cost $31 for adults, $28 for students and seniors and $18 for children under 12. Visit playersring.org/shows/carol-23.
• The Bedford Dance Center presents The Nutcracker on Saturday, Dec. 2, at 6 p.m. at the Dana Center (Saint Anselm College, 100 Saint Anselm Drive, Manchester). Tickets cost $25. Visit tickets.anselm.edu to purchase tickets online.
• Portsmouth School of Ballet presents The Nutcracker on Saturday, Dec. 2, at 5 p.m. and Sunday, Dec. 3, at 10 a.m. and 3 p.m. at the Exeter High School auditorium (1 Blue Hawk Drive, Exeter). Tickets cost $25, can only be purchased with cash or check and can be purchased at the box office or in advance at 95 Brewery Lane in Portsmouth. Visit psb-nh.com/nutcracker.
• North Country Center for the Arts presents A Christmas Carol: The Musical Ghost Story at Jean’s Playhouse (34 Papermill Drive, Lincoln) from Dec. 8 through Dec. 10, with showtimes on Friday and Saturday at 7:30 p.m. and Saturday and Sunday at 2 p.m. Tickets cost $32 for adults, $28 for seniors and $25 for juniors. Visit jeansplayhouse.com/shows/a-christmas-carol to purchase tickets.
• The Rochester Opera House (31 Wakefield St., Rochester) presents A Christmas Carol from Dec. 8 through Dec. 23, with showtimes on Thursday, Friday and Saturday at 7:30 p.m., Sunday at 5 p.m. and additional performances on Saturday, Dec. 9, and Saturday, Dec. 23, at 2 p.m. Tickets range from $22 to 32. Visit rochesteroperahouse.com.
• Northeastern Ballet Theatre performs The Nutcracker on Saturday, Dec. 9, at 7 p.m. and Sunday, Dec. 10, at 2 p.m. at the Kingswood Art Center (396 S. Main St., Wolfeboro). There will be additional performances at the Paul Creative Arts Center (30 Academic Way, Durham) on Saturday, Dec. 16, at 7 p.m. and Sunday, Dec. 17, at 2 p.m. Tickets cost $30 for adults, $25 for seniors and $17.50 for students and children. Visit northeasternballet.org.
• Turning Pointe Center of Dance presents The Nutcracker at the Concord City Auditorium (2 Prince St., Concord) on Saturday, Dec. 9, at 2 p.m. Tickets cost $25 at the door or $23 in advance at the dance school (371 Pembroke Street, Pembroke). Visit turningpointecenterofdance.com.
• Dance Visions Network presents The Nutcracker SuiteActs I & II on Sunday, Dec. 10, at 12:30 and 5:30 p.m. at the Dana Center (Saint Anselm College, 100 Saint Anselm Drive, Manchester). Tickets cost $24. Visit tickets.anselm.edu to purchase tickets online.
• Ballet Misha presents The Nutcracker on Saturday, Dec. 16, at 1 and 6 p.m. and Sunday, Dec. 17, at 11 a.m. and 3 p.m. at the Dana Center (Saint Anselm College, 100 Saint Anselm Drive, Manchester). Tickets cost $35 for adults and $30 for children under 18. Visit tickets.anselm.edu to purchase tickets online.
• New England School of Dance presents The Nutcracker on Saturday, Dec. 16, at 6 p.m. at the Stockbridge Theater at Pinkerton Academy (5 Pinkerton St., Derry). Tickets cost $32.50. Visit facebook.com/newenglandschoolofdance.
• The New Hampshire School of Ballet presents The Nutcracker on Sunday, Dec. 17, at 2 p.m. at the Concord City Auditorium (14 Canterbury Road, Concord). Tickets can be purchased at the door or in advance at the studio (183 Londonderry Turnpike). There will be an additional performance on Sunday, Dec. 27, at 6 p.m. at the Palace Theatre (80 Hanover St., Manchester). Tickets cost $25 and can be purchased at the box office or online at palacetheatre.org.
The Grinch, George Bailey and the Herdman family will be on the stage this holiday season. Here are some of the non-Christmas Carol, non-Nutcracker productions.
• Pontine Theatre presents A New England Christmas at the Plains School (1 Plains Ave., Portsmouth) with performances on Friday, Nov. 24, at 7 p.m.; Friday, Dec 1, at 7 p.m.; Saturday, Dec 2, at 3 p.m.; and Sunday, Dec 3, at 2 p.m. The show includes an original adaptation of Frank Stockton’s “Captain Eli’s Best Ear,” the story of a widowed sea captain’s quest for a new family, with musical accompaniment by Ellen Carlson of the New Hampshire Fiddle Ensemble. Tickets are priced at $32 for general admission and $29 for seniors and students. Visit pontine.org.
• Theatre Kapow will presentThe Thanksgiving Playon Friday, Dec. 1, through Sunday, Dec. 3, (7:30 p.m. on Friday and Saturday, 2 p.m. on Sunday) at the Bank of NH Stage in Concord (16 S. Main St. in Concord; ccanh.com).
• The New Hampshire Theatre Project (959 Islington St., Portsmouth) presents It’s a Wonderful Life: Live Radio Play from Saturday, Nov. 25, through Sunday, Dec. 10, with showtimes at 7:30 p.m. on Fridays, 4 p.m. on Saturdays, and 2:30 p.m. on Sundays. Tickets cost $28 to $32. Visit nhtheatreproject.org.
• The Seacoast Repertory Theatre (125 Bow St., Portsmouth) presents I’d Rather Be Naughty Than Nice featuring Tina Burner on Sunday, Nov. 26, at 7:30 p.m. The show includes a musical performance examining the relationship between Mrs. Claus and Kris Kringle, with arrangements by Blake Allen. Tickets are priced between $47 and $87. Visit seacoastrep.org or call 433-4793.
• Safe Haven Ballet presents The Grinch, a ballet choreographed by Miranda Bailey, at the Colonial Theatre (609 Main St., Laconia) on Sunday, Nov. 26, at 6 p.m. Ticket prices are $30 for adults, $25 for seniors 60+, and $25 for students age 17 and under. Visit coloniallaconia.com.
• The Seacoast Repertory Theatre (125 Bow St., Portsmouth) presents The Truth About Santa! from Nov. 29 through Dec. 20, with performances on Wednesdays and Sundays at 7:30 p.m. The apocalyptic holiday tale is a comedic take on Santa’s marital woes and is recommended for “grownups who want a naughty giggle,” according to the website. Viewer discretion is advised. Tickets cost $37 to $62. Visit seacoastrep.org or call 433-4793.
• Bedford Youth Performing Company presents The Best Christmas Pageant Ever at the Derryfield School Theatre (2108 River Road, Manchester) with performances on Friday, Dec. 1, at 7:30 p.m., and Saturday, Dec. 2, at 1 p.m. The play is an adaptation of Barbara Robinson’s holiday classic that tells the story of the Herdmans, the worst kids in the history of the world, who take over the annual Christmas pageant. Ticket prices are $17.50 for adults and $15 for students and seniors. Call 472-3894 or visit bypc.org.
• Get ready for holiday chuckles with Ken Sheldon’s Frost Heaves Christmas, returning on Friday, Dec. 1, and Saturday, Dec. 2, at 7:30 p.m., to The Park Theatre (19 Main St., Jaffrey). Tickets are $20. Call 532-9300 or visit theparktheatre.org/frostheaves.
• Break a Leg Legally presents A Nice Family Christmas by Phil Olson at The Strand (20 Third St., Dover). Performances are scheduled for Fridays, Dec. 1 and Dec. 8, and Saturdays, Dec. 2 and Dec. 9, at 8 p.m., and Sundays, Dec. 3 and Dec. 10, at 2 p.m. The play follows a young newspaper reporter on Christmas Eve as he encounters family antics and drama. Tickets are $20 for evening shows and $18 for matinee performances. Visit breakaleglegally.com.
• The Concord Dance Academy invites you to the Spectacular Holiday Show at the Concord City Auditorium (2 Prince St., Concord). Performances are on Saturday, Dec. 2, at 1 and 6 p.m., and Sunday, Dec. 3 at 1 p.m. The event also features a family baked goods sale, a holiday 50/50 raffle and a complimentary Santa photo. Tickets are $25. Call 226-0200 or visit concorddanceacademy.com.
• The New Hampshire School of Ballet presents its Annual Holiday Performance at the Dana Center (Saint Anselm College, 100 Saint Anselm Drive, Manchester). The event will feature students performing dances to festive seasonal songs on Sunday, Dec. 3, with shows at 11 a.m. and 2 p.m. Tickets are priced at $18. Call 641-7700 or visit anselm.edu/dana-center-humanities.
• Majestic Productions brings to stage Miracle on 34th Street The Musical at Derry Opera House (29 W. Broadway, Derry). Performances are on Friday, Dec. 8, at 7 p.m., Saturday, Dec. 9, at 2 and 7 p.m., and Sunday, Dec. 10, at 2 p.m. Tickets are priced at $22 for adults, $18 for seniors 65+ and $15 for children age 17 and under. Visit majestictheatre.net.
• Peacock Players present the Holiday Spectacular at Court Street Theatre (14 Court St., Nashua). This musical cabaret features holiday favorites and musical theater classics. The shows are scheduled for Friday, Dec. 15, at 7 p.m. and Saturday, Dec. 16, at 2 pm. Ticket sales are TBA. Visit peacockplayers.org.
Downtown Concord will be decked for the holidays during the 30th Midnight Merriment on Friday, Dec. 1, from 5 p.m. to midnight.
“Midnight Merriment is basically your quintessential hallmark shopping experience that you are looking for for the season,” said Jessica Martin, the executive director of Intown Concord, the organizer of the event. “We have lights, Santa, music echoing through the main street and downtown Concord. … It’s basically that holiday experience that you’re looking for.”
Music will be played from a local radio station and there will also be strolling carolers from the Concord High School Chamber Singers, The Derryfield School and other local singing groups. DJ Nazzy will also return for the holiday dance part on City Plaza, as will Santa for pictures from 5:30 to 7:30 p.m.
The downtown businesses are getting into the spirit with promotions and giveaways. Twelve 31 Cafe will give out free mini cannolis and Eatxactly Sweet Cafe in Eagle Square will supply hot chocolate and host the gingerbread competition. The Concord Art Market Winter Giftopolis will be in the atrium of Eagle Square starting at 5 p.m.
“Gibson’s [Bookstore] does a progressive discount throughout the night, [starting] with 5 percent off from 5 to 8 p.m., 10 percent at 8 p.m., 15 percent at 9 p.m., 20 percent at 10 p.m. [and] 25 percent at 11 p.m. until they close,” Martin said. “Their whole staff wears evening wear. It’s really fun.”
Wine on Main is doing a similar promotion, wine and gifts being 5 percent off from 7 to 10 p.m. and 10 percent off from 10 to 11:45 p.m.
New this year is story time with Santa at Gibson’s Bookstore from 4:15 to 5 p.m., right before Midnight Merriment begins.
“This holiday shopping season we’re teamed up with the Greater Concord Chamber of Commerce and NBT Bank to do a shop local campaign … called ‘Spread Joy, Shop Concord,’” Martin said. “It’s a marketing campaign for the whole season letting people know the joy it brings to the downtown businesses [and] local businesses owners by choosing to shop locally. … Each Saturday in December in downtown Concord we’ll be piping in music from noon to 5 p.m. so that the holiday experience … can carry out after Midnight Merriment … to keep the festivities alive.”
Find parades, tree lightings and more mostly outdoor celebrations of the season.
• LaBelle Lights at LaBelle Winery (14 Route 111, Derry) are now on display and will be open Tuesdays through Saturdays (closed Christmas Eve) from 4:30 to 9:30 p.m. until Sunday, Jan. 7. with different themes each week including holiday pajama week, ugly holiday sweater week, Santa costume and ’80s ski week. Tickets range from $4 to $18 and are free for children 3 years old and younger. Visit labelle.com/lights.
• Bektash Shriners Feztival of Trees (189 Pembroke Road, Concord) features decorated artificial trees and wreaths up for silent auction. Refreshments will be available at Candy Cane Cafe. Hours are Saturday, Nov. 18, and Sunday, Nov. 19, from 10 a.m. to 7 p.m.; Monday, Nov. 20, from 10 a.m. to 4 p.m.; Tuesday, Nov. 21, and Wednesday, Nov. 22, from 10 a.m. to 7 p.m.; Friday, Nov. 24, and Saturday, Nov. 25, from 10 a.m. to 7 p.m.; and Sunday, Nov. 26, from 10 a.m. to 3 p.m. Tickets are $5 for those 12 years old and older and free for children under 12. Visit bektashshriners.org.
• Gift of Lights at NH Motor Speedway (1122 Route 106, Loudon) consists of more than 250 light displays spanning 2½ miles throughout a 150-foot tunnel from Thursday, Nov. 23, through Sunday, Dec. 31. Tickets are $35 per car load, $60 per bus, limousine or RV, and cost $2 in addition per person when there’s more than 15 guests. A portion of the proceeds will benefit the New Hampshire chapter of Speedway Children’s Charities. Hours are 4:30 to 10 p.m. Thursday, Nov. 23, through Saturday, Nov. 25; Friday, Dec. 1, and Saturday, Dec. 2; Thursday, Dec. 7, through Monday, Dec. 25; and Friday, Dec. 29, and Saturday, Dec. 30. Hours are 4:30 to 9 p.m. Sunday, Nov. 26, through Thursday, Nov. 30; Monday, Dec. 4, through Wednesday, Dec. 6; Tuesday, Dec. 26, through Thursday, Dec. 28; and Sunday, Dec. 31. Visit nhms.com.
• Plaistow Festival of Trees (18 May Ray Ave., Plaistow) is on Friday, Nov. 24, from 11 a.m. to 4 p.m.; Saturday, Nov. 25, from 8 a.m. to 4 p.m.; and Sunday, Nov. 26, from 11 a.m. to 3 p.m. There will be a raffle table drawing and a tree drawing as well as a craft fair, snack bar and breakfast with Santa Saturday morning at 8 a.m. The money raised will benefit Children Less Fortunate. Visit their Facebook page @PlaistowFestivalofTrees.
• Concord’s Christmas tree lighting celebration (107 Main St.) is on Friday, Nov. 24, from 4 to 7 p.m. There will be a magic show and a kids’ costume contest, and food will be available from Big Al’s Food Truck. Visit their Facebook page @ConcordChristmasTreeLightingCelebration.
• Goffstown’s annual tree lighting event, Friday Night Under the Lights, will take place on Friday, Dec. 1, on Main Street from 5 to 8 p.m. Visit goffstownmainstreet.org.
• 14th Annual Southern NH Festival of Trees (6 Village Green, Pelham) includes trees up for raffle, food, a scavenger hunt, a Polar Express train ride, entertainment by local schools, theaters, church groups and dance studios, baked goods and Santa. The festival will run from Friday, Nov. 24, through Saturday, Dec. 2, and will be open from 5 to 9 p.m. Monday through Friday, 10 am. to 9 p.m. on Saturdays and noon to 5 p.m. on Sundays. Tickets are $5 for those 12 years old and older and free for children under 12. Raffle tickets are $5 for 25. Visit snhfestivaloftrees.pelhamcommunityspirit.org.
• Very Derry Holiday is on Saturday, Nov. 25, with activities from 10 am. to 9 p.m. like live performances, cooking decorating and pictures with Santa. The Nutfield Holiday Parade will start at 1 p.m. at Veterans Hall and the tree lighting will be at 5 p.m. at Benson’s Lawn (1 West Broadway). Visit the event’s Facebook page @VeryDerryHoliday.
• Christmas in Wolfeboro parade on Saturday, Nov. 25, from 3 to 4 p.m. goes from Brewster Academy (80 Academy Drive, Wolfeboro) to Mill Street, where Santa will light the community Christmas tree. Before the parade, there will be a craft fair at Kingswood Regional High School (396 S. Main St., Wolfeboro) from 9 a.m. to 3 p.m., Gingerbread House Jubilee at Harmony Coffee House (21 Central Ave.), a toy collection for Wolfeboro Children’s Christmas Fund, carolers and musicians and Santa and Mrs. Claus from 4 to 5 p.m. Visit wolfeborochamber.com/events.
• Celebrate Laconia hosts the Lights Festival holiday parade on Saturday, Nov. 25, starting at 5 p.m. with floats, bands, cars and a float contest. The parade begins at Laconia High School (345 Union Ave., Laconia) and ends at Stewart Park for the annual tree lighting, where trees will be lit for the City on the Lakes Holiday Walk. Food trucks, music and activities will take place from noon to 8 p.m. It costs $50 to enter the float contest. Visit celebratelaconia.org.
• The 52nd Salem holiday parade (Main Street, Salem) will start at 1 p.m. on Sunday, Nov. 26. This year’s theme is Superhero Christmas. Visit salemnhparade.org.
• The Town of Bow holiday tree lighting ceremony is on Sunday, Nov. 26, from 5 to 6:30 p.m. at the Bandstand (1 Knox Road, Bow). The Bow Middle School chorus will be performing holiday songs, Santa will be there for visiting and there will be games, crafts, refreshments and food and a letter to Santa station. Free bus transportation from Bow Middle School and White Rock Senior Living to the Bow Community Center. Visit bownh.gov.
• 25th Annual Festival of Trees is free and open to the public on Wednesday, Nov. 29, from 11 a.m. to 4 p.m. and Thursday, Nov. 30, from 11 a.m. to 8 p.m. at the Exeter Town Hall (10 Front St., Exeter). Decorated trees will be up for silent auction including a special tree filled with gift cards and certificates. Proceeds go to The Community Children’s Fund. Visit exeterareacharitablefoundation.org.
• The Penacook tree lighting on Wednesday, Nov. 29, starts with singing by the Penacook Elementary School chorus at 5:45 p.m. followed by the tree lighting at 6 p.m. and an appearance from Santa at 6:30 p.m.
• Enter a haunted house with rabid reindeer and cannibalistic elves at Fright Kingdom’s Fright Before Christmas on Friday, Dec. 1 (7 to 9:30 p.m.), Saturday, Dec. 2 (6 to 9 p.m.) and Sunday, Dec. 3 (6:30 to 9 p.m.). Tickets are $35. Visit frightkingdom.com.
• Experience what Christmas was like 400 years ago at the Candlelight Stroll/Vintage Christmas at Strawbery Banke (14 Hancock St., Portsmouth) with historic houses decorated with dried flowers, role players and holiday traditions. There will be a bonfire, hot apple cider, performances by Ice Dance International’s Currier and Ives Vintage Skaters, shopping at Pickwick’s at the Banke and the ‘History Lights Our Way’ candlelight stroll. The dates are Fridays, Dec. 8 and Dec. 15, and Saturdays, Dec. 2, Dec. 9 and Dec. 16, from 5 to 9 p.m., and Sundays, Dec. 3, Dec. 10 and Dec. 17, from 4 to 8 p.m. Tickets are $32 for adults, $16 for children 5 to 17 years old and free for children under 5 years old. Parking is available at Hanover Street Garage and Foundry Place Garage. Visit strawberybanke.org.
• The theme for Merrimack’s holiday parade and tree lighting on Sunday, Dec. 3, is “Rock & Roll Holiday Thru Time.” The parade begins at 3 p.m. at the Commons Shopping Plaza (515 Daniel Webster Hwy.) and will end in the Town Hall parking lot (6 Baboosic Lake Road), where the tree lighting will take place. Visit merrimackparksandrec.org.
• Portsmouth’s Illuminated Holiday Parade and Tree Lighting is on Saturday, Dec. 6. The tree lighting is at 5:30 p.m. and the parade begins at 6 p.m. from Islington Street to Market Square. Visit cityofportsmouth.com/recreation.
• The 8th annual Raymond Festival of Trees will be at New Life Church (84 Nottingham Road, Raymond) on Thursday, Dec. 7, and Friday, Dec. 8, from 3 to 8 p.m.; Saturday, Dec. 9, from 9 a.m. to 7 p.m.; and Sunday, Dec. 10, from 10 a.m. to 1 p.m. Visit their Facebook page @RaymondFestivalofTrees.
• 9th annual Hollis Luminaria Stroll & Town Band Concert on Saturday, Dec. 9, will include more than 2,000 luminaria lanterns, a Santa tractor parade, holiday craft shopping, a chili and cornbread dinner, music performances in Monument Square, a gingerbread house contest and a bake sale. The stroll and tree lighting will be at 4 p.m. at Monument Square. Visit hollisluminaria.org.
• The Gilford Village Candlelight Stroll is scheduled for Saturday, Dec. 9, from 5 to 7 p.m. with an extended route. The Gilford Community Band will be performing at the Gilford Community Church. Make s’mores and visit Santa at Village Field, enjoy hot chocolate, cookies and craft making at Gilford Public Library and more. Visit their Facebook page @GilfordVillageCandlelightStroll.
• This year’s Hampstead Christmas parade is Colonial Christmas in celebration of the town’s 275th anniversary. The parade starts on Main Street on Sunday, Dec. 10, at 1 p.m. with refreshments and an appearance from Santa afterward. Visit @HampsteadColonialChristmasParade on Facebook.
• Pats Peak will have New Year’s Eve fireworks on Sunday, Dec. 31, from 10:20 to 10:40 p.m. The McMurphy’s will provide live music in the Sled Pub from 6 to 10 p.m. Visit patspeak.com.
Winter Wonderland
Santa Claus Shuffle and Manchester Holiday Parade return
The Manchester Holiday Parade will make its way down Elm Street from Brady Sullivan to Victory Park on Saturday, Dec. 2, at 4 p.m. following the annual 3-mile BASC Santa Claus Shuffle put on by Millennium Running. The race starts at 3 p.m. at Veterans Park, where it will also end. Along the way, Granite State Dairy Promotions will provide participants with chocolate, milk and cookies, and Maple UnTapped will offer candy and maple treats, according to the organization’s website. Beverages and bananas will be offered after the race. Participants can get their Santa suit at the Millennium Running retail store in Bedford.
Manchester Holiday Parade. Photo by Jeffrey Hastings
“[It’s] a very fun day [starting] off with the Santa Run … and then after that we have the parade of floats and walkers,” said Sophia Koustas, who is part of the Manchester Holiday Parade Committee. “Participants can be businesses or individuals. … We’re hoping it will be nice so people can stay throughout the two events. … This year’s theme is Winter Wonderland.”
Around 80 to 85 organizations usually participate, among them New Hampshire Roller Derby and New Hampshire Junior Roller Derby, Motley Mutts Rescue, Miss Manchester and Greater Plaistow Scholarship, Manchester Firemen’s Relief Association, New Hampshire Fisher Cats and many more. Both the Manchester Memorial High School and Manchester Central marching bands are set to perform. Accessible viewing and parking areas include the bus station area at Victory Park and across the stage area.
“[We hope] for people to come together as a community to enjoy the day, have fun … for businesses to be able … to be a different part of the community by attending and participating [and] for spectators to enjoy and see the strength of the community,” Koustas said. “[We invite people to come and … be part of a community-wide event that has become a tradition … in our city [and] we need everybody’s support for it to continue happening.”
Manchester Holiday Parade When: Saturday, Dec. 2, 4 p.m. Where: Downtown Manchester; the parade will head down Elm Street, beginning at the Brady Sullivan tower (1750 Elm St.) and ending at Victory Park (91-139 Concord St.) More info: Visit the Facebook event page @MHTHolidayParade.
BASC Santa Claus Shuffle When: Saturday, Dec. 2, 3 p.m. Where: The race will start and finish at Veterans Park (723 Elm St.) More info: Visit millenniumrunning.com.
Here are some events tailored to kid and family fun.
• Santa’s Wonderland 2023 at Bass Pro Shops, running now until Dec. 24, offers free Santa photo sessions (advance reservations required), a free shareable video with Santa photos, a Christmas Toy Shop for holiday gifts and more. Visit basspro.com/shop/en/santas-wonderland to reserve a time slot.
• Charmingfare Farm (774 High St. in Candia; visitthefarm.com) has lots of holiday family fun on the calendar. The Christmas Tree Spree runs Friday, Nov. 24, through Sunday, Nov. 26. Admission costs $22 per person or $159 for four people and a tree. The day will also include visits with the barnyard animals, a horse-drawn ride, a visit with Santa’s Reindeer, a campfire, and pony rides that can be purchased online. Santa’s Christmas runs Saturday, Dec. 2, and Sunday, Dec. 3; Friday, Dec. 8, through Sunday, Dec. 10; Friday, Dec. 15, through Sunday, Dec. 17; Wednesday, Dec. 20, through Saturday, Dec. 23. Pick a time when you buy tickets for either a four-person or a 10-person sleigh ride. The event also includes a stop at the North Pole, Mrs. Claus’ Bakery, a visit to the barnyard, an opportunity to shop for Christmas trees, a campfire, a special mailbox for letters to Santa and the big man himself. The week post-Christmas, Charmingfare holds an Encore of the Lights event, where attendees can “climb aboard our horse-drawn ride and travel 30 minutes through our Christmas light displays and see the Reindeer at the North Pole,” according to the website. The event also includes Mrs. Claus’ Bakery, a visit to the barnyard, a campfire and more. And ring in 2024 with a New Year’s Eve Ride. This evening event features a fireside meal, music and a ride along the trail of holiday lights.
• Loon Preservation Committee’s annual Holiday Open House at The Loon Center (183 Lees Mill Road, Moultonborough) is on Saturday, Nov. 25, from 10 a.m. to 2 p.m. It’s a day of family fun with horse-drawn wagon rides, holiday treats, balloon animals, kids’ crafts and a visit from Santa. The event is free and open to all. Visit loon.org/loon-center.
• Mercy Hill Church (750 Pine St. in Manchester) is hosting its Christmas Fest on Fridays throughout December. Festivities kick off with a Community Dinner on Friday, Dec. 1, at 6:30 p.m., followed by a Fireside S’mores Party on Fridays, Dec. 8, Dec. 15 and Dec. 22, at 7 p.m. A special Wacky Tacky Sweater Soiree for ages 13 and up is set for Friday, Dec. 16 at 7 p.m., and Breakfast With Santa will take place that same day starting at 8:30 a.m. for children age 12 or younger. Visit manchesterchristmasfest.com.
• The Educational Farm at Joppa Hill (174 Joppa Hill Road, Bedford) will host a Santa visit on Saturday, Dec. 2, from 3:30 to 5:30 p.m. Visit theeducationalfarm.org.
• Experience the magic of a Victorian Christmas at the Jones Farmhouse at the New Hampshire Farm Museum (1305 White Mountain Hwy., Milton) on Saturday, Dec. 2, from 10 a.m. to 4 p.m. Explore the decorated farmhouse and join in the holiday spirit with volunteers dressed in period attire. Help decorate the barnyard animals and the outdoor Christmas tree, and enjoy horse-drawn wagon rides, a visit to the Blacksmith Shoppe, mulled cider by the outdoor hearth, popcorn roasting, carol singing and crafting fragrant pomander balls. Don’t forget to visit the 1940s kitchen for cookie decorating. Tickets are $12 for adults, $8 for seniors (65+), $6 for juveniles (age 4 to 17), and children under age 4 enter for free. Additionally, there’s a family pass available for $30, which includes admission for two adults and kids or grandkids. Visit nhfarmmuseum.org/event/victorian-christmas.
• The Millyard Museum’s (200 Bedford St., Manchester) holiday open house is on Saturday, Dec. 2, from 10 a.m. to 4 p.m. The event will include children’s holiday crafts, cookies and cider, old-fashioned board games, and a special visit with Santa and Mrs. Claus from 11:30 a.m. to 1:00 p.m. Admission is free. Visit manchesterhistoric.org.
• Londonderry Access Center TV (281 Mammoth Road) will host Santa Live 2023 on Saturday, Dec. 2, from 1 to 3 p.m. Santa and Mrs. Claus will be present in the studio for children to visit and will be broadcast live on television. The event is free of charge and does not require Facebook access for attendance. It operates on a first come, first served basis. Refreshments and coloring activities are provided for children while they wait. Each child will receive a gift and a candy cane. Parents are allowed to take pictures during the visit. Visit facebook.com/LondonderryAccessTV.
• Millyard Museum (200 Bedford St., Manchester) is hosting the American Girl Doll Christmas Tea Party on Saturday, Dec. 2, from 11 a.m. to 1 p.m. Participants are invited to bring their dolls and join in a tea party that includes refreshments and crafts, featuring portrayals of Manchester’s notable women from history as depicted by American Girl Dolls. Santa Claus will also be visiting. Tickets are $20 per person. Visit manchesterhistoric.org.
• S’mores with Santa is returning to New Boston on Saturday, Dec. 2, from 4 to 6 p.m. Attendees can enjoy meeting Santa, making s’mores and sipping on hot chocolate or cider while mingling with friends and neighbors. The gathering will also include singing Christmas carols and the official lighting of the Christmas Tree. Santa will be present in the gazebo for the tree lighting at 4 p.m., and children are invited to visit with Santa afterward and bring an ornament from home to place on the town tree. Toasty fire pits for roasting marshmallows will be available, with all the fixings for s’mores, hot chocolate and cider provided by the Recreation Department. In case of inclement weather, the backup date is scheduled for Sunday, Dec. 3. Visit newbostonnh.gov.
• The Children’s Museum of New Hampshire (6 Washington St. in Dover) is hosting its annual Jingle Bell Extravaganza on Sundays, Dec. 3 and Dec. 10, with sessions from 1 to 2:30 p.m. and from 3 to 4:30 p.m. Visitors can meet Santa, participate in hands-on holiday craft activities, experience a magical science experiment, and receive a special treat. Pajama attire is welcomed for this festive event. Ticket prices are $18 for members and $22 for non-members; children under 1 year old are free. Online ticket sales end 24 hours before the start of each event. Photos can be taken by the museum staff with visitors’ own cell phones. For more details and to reserve a spot, visit childrens-museum.org.
• Elf Training sessions are back at the Derry Public Library (64 E. Broadway, Derry). The sessions will occur Monday, Dec. 4, through Wednesday, Dec. 6, with multiple time slots each day: On Dec. 4 and Dec. 5, there are sessions at 3:30, 5:30 and 6:30 p.m.; on Dec. 6, an additional session for infants starts at 10 a.m., followed by sessions at 3:30 and 5 p.m. Activities include elf-themed crafts, songs, snacks and storytelling. Interested participants are required to register as a family, with all children’s names listed under a single registration “space.” Visit derrypl.org to sign up.
• Join the Milford Recreation Department for Breakfast with Santa on Saturday, Dec. 9, from 8:30 to 10 a.m. at the Milford Town Hall Auditorium (1 Union Square, Milford). Guests can enjoy a breakfast of pancakes and sausage and have the chance to visit with Santa. The event costs $10 per person, but children age 2 and under can attend for free. Seating is limited, so be sure to register by Dec. 3 to secure your spot. Visit milfordnh.recdesk.com.
• Santa Claus will helicopter in to make a stop at the Aviation Museum of New Hampshire (27 Navigator Road in Londonderry, aviationmuseumofnh.org) on Saturday, Dec. 9, according to a press release. Santa is slated for touchdown at 11 a.m. and scheduled to stay for two hours (he’s scheduled to leave by fire truck at 1 p.m.). The event will feature hot chocolate, coffee, donuts and other holiday treats, the release said. Santa-fans are asked to arrive at the museum by 10:45 a.m., the release said. The museum will be open free to visitors from 10 a.m. to 1 p.m. (admission will be charged from 1 to 4 p.m.).
• Celebrate New Year’s Eve with a family-friendly event at the Children’s Museum of New Hampshire (6 Washington St., Dover). The festivities include two “countdowns to midnight,” one at 10:30 a.m. during the morning play session (9 a.m. to noon) and another at 2 p.m. during the afternoon session (12:30 to 3:30 p.m.). These sessions are designed to make everyone feel as if they are in Times Square, complete with noisemakers, the creation of sparkly party hats and a photo booth for lasting memories, according to the website. The highlight is the glitter ball descent from the museum’s 30-foot-high Build-It-Fly-It towers as the countdown reaches zero. The event is included with standard museum admission and is free for museum members. Reservations and pre-payment are required. Visit childrens-museum.org.
’Tis the season for the classics. Here are some of the classical music performances on the schedule this season.
• Majestic Theatre presents Robert Dionne’s Piano Christmas, an interactive sing-along cabaret. This annual holiday tradition is set for Sunday, Nov. 26, at 2 p.m. at the Majestic Studio Theatre (880 Page St., Manchester). Tickets are $20. Visit majestictheatre.net.
• The Vienna Boys Choir will bring Christmas in Vienna to the Colonial Theatre (609 Main St., Laconia) on Wednesday, Nov. 29, at 7:30 p.m. Ticket prices range from $49 to $89. Visit coloniallaconia.com or call 800-657-8774.
• The Manchester Community Music School’s (2291 Elm St., Manchester) Holiday Pops Concert is on Friday, Dec. 1, at 6:30 p.m. Enjoy an evening of holiday music, cash bar, refreshments and raffle prizes. Individual tickets are $45, or reserve a table of 10 for $400. Visit mcmusicschool.org or call 644-4548.
• The Rockingham Choral Society will perform A Star Still Shines on Saturday, Dec. 2, and Sunday, Dec. 3, at 3 p.m. at Christ Church Episcopal (43 Pine St., Exeter). The concert will include seasonal works and holiday carols by Michael Fink, Dan Forrest, Sarah Quartel and Conrad Susa. Tickets are $20 for general admission, $18 for seniors and students, with children under age 12 admitted for free. Advance tickets can be purchased from members or online, with remaining tickets available at the door. Visit rockinghamchoral.org.
• Handel’s “Messiah” will have an open rehearsal on Saturday, Dec. 2, at 10 a.m., followed by a performance on Sunday, Dec. 3, at 7 p.m. at St. Paul’s Church (22 Centre St., Concord). The performance, conducted by Benjamin Greene, will feature professional soloists and a community chorus. Visit walkerlecture.org.
• The New Hampshire Gay Men’s Chorus presents its 2023 Holiday Concert Series: Holly Jolly Folly at Christ the King Lutheran Church (3 Lutheran Drive, Nashua) on Saturday, Dec. 2, at 7:30 p.m.; Stratham Community Church UCC (6 Emery Lane, Stratham) on Sunday, Dec. 3, at 3 p.m.; the Park Theatre (19 Main St., Jaffrey) on Saturday, Dec. 9, at 7:30 p.m.; and Derryfield School (2108 River Road, Manchester) on Sunday, Dec. 10, at 3 p.m. Adult tickets are $25, and admission for children age 12 and under is free with a ticket. Visit nhgmc.com.
• Kenny G will perform Miracles Holiday and Hits at the Nashua Center for the Arts (201 Main St., Nashua) on Sunday, Dec. 3, at 7 p.m. Ticket prices range from $59 to $129. Call 800-657-8774 or visit nashuacenterforthearts.com.
• The Nashua Choral Society presents Gloria! A Christmas Festival on Sunday, Dec. 3, at 3 p.m. at Immaculate Conception Church (216 E. Dunstable Road, Nashua). The concert, under the direction of Reagan G. Paras, will feature Vivaldi’s “Gloria,” selections from Ola Gjeilo’s “Winter Songs” and other holiday favorites. Adult tickets are $20, students $10, and admission is free for children. Tickets can be purchased through Eventbrite or Darrell’s Music Hall and at the door. Visit nashuachoralsociety.org.
• The New Hampshire Philharmonic Orchestra presents a Holiday Pops Preview at LaBelle Winery (14 Route 111, Derry) on Sunday, Dec. 3, at 4 p.m. The concert will feature a brass quintet and string quartet, offering renditions of classical melodies and popular holiday tunes. Tickets are priced at $30. Visit nhphil.org.
• The Boston Pops Esplanade Orchestra and Conductor Keith Lockhart will perform the “Unwrap the Magic” Boston Pops Holiday Tour at the SNHU Arena (555 Elm St., Manchester) on Saturday, Dec. 9, at 7:30 p.m. The concert features “Sleigh Ride,” among other festive pieces, and is accompanied by the Metropolitan Chorale. Ticket prices range from $79.50 to $149.50 and are on sale now. Visit snhuarena.com.
• Join the Souhegan Valley Chorus for their holiday concert “I’ll Be Home for Christmas” on Saturday, Dec. 9, at 5 p.m. at the First Congregational Church (10 Union St., Milford). Tickets are $18 for adults, $15 for students and seniors, with children age 12 and under admitted free. Visit souheganvalleychorus.org.
• Lakes Region Symphony Orchestra invites you to Christmas Belles featuring guest artist Sheree Owens on vocals, on Saturday, Dec. 9, at 7 p.m., at the Colonial Theatre (609 Main St., Laconia). Enjoy a blend of traditional carols and modern holiday pieces in a grand orchestral presentation. Ticket prices range from $22 to $32 for adults and $12 to $22 for students. Visit coloniallaconia.com.
• Symphony NH is set to hold their Holiday Pops concert conducted by Maestro Roger Kalia on Saturday, Dec. 9, from 7:30 to 9 p.m. at the Keefe Center for the Arts (117 Elm St., Nashua), and Sunday, Dec. 10, from 3 to 4:30 p.m. at the Concord City Auditorium (2 Prince St., Concord). The performances will feature an assortment of seasonal works and carols. Tickets start at $10. Visit symphonynh.org.
• Irish Christmas In America will take place on Thursday, Dec. 14, at 7:30 p.m. at the Dana Center (Saint Anselm College, 100 Saint Anselm Drive, Manchester). It features music by master fiddler Oisín Mac Diarmada as well as photo backdrops, history and humor that celebrates Irish culture during the holiday season. Tickets are $45. Call 641-7700 or visit anselm.edu/dana-center-humanities.
• Saint Joseph Cathedral (145 Lowell St. in Manchester) will present a performance of “Amahl and the Night Visitors” and Handel’s “Messiah” on Friday, Dec. 15, at 7:30 p.m. featuring chamber orchestra, choristers and soloists from the Diocesan Festival and Chamber Choirs, according to a press release. Tickets cost $20 per person (children under 10 get in for free). Tickets will be on sale at the parish office, at the door and at stjosephcathedralnh.org/cathedralconcert.
• The New Hampshire Philharmonic Orchestra’s Holiday Pops concert at Seifert Performing Arts Center (44 Geremonty Drive, Salem) is on Saturday, Dec. 16, at 7:30 p.m., and Sunday, Dec. 17, at 2 p.m. Ticket prices are $35 for adults, $30 for seniors and $10 for students. Visit nhphil.org.
• The Manchester Choral Society will hold its winter concert Starry Night featuring “Stella Natalis” by Karl Jenkins along with a selection of holiday pops at First Congregational Church (508 Union St., Manchester), with performances on Saturday, Dec. 16, at 7 p.m. and Sunday, Dec. 17, at 3 p.m. Ticket prices are $30 for adults, $25 for seniors and military members, while students from kindergarten to undergraduate level can attend free of charge. Visit mcsnh.org.
• The Rochester Opera House (31 Wakefield St., Rochester) hosts the Strafford Wind Symphony for its 2023 holiday concert, White Christmas, on Wednesday, Dec. 20, at 7 p.m.. The performance will showcase a variety of traditional and new arrangements celebrating Christmas, Hanukkah and the new year, with vocal accompaniment and a full cinematic display. Tickets are $20 for adults, with free admission for children under age 12 (ticket still required). Visit rochesteroperahouse.com.
It’s not all Nutcracker. Here are some rock ’n’ roll, jazz and other musical approaches to the holiday — plus some comedy shows to keep you laughing through the season.
• Capitol Center for the Arts has several holiday musical events planned. At the Chubb Theatre (44 S. Main St., Concord, 225-1111, ccanh.com) the lineup of seasonal events includes:
The Capital Jazz Orchestra presents the Holiday Pops on Sunday, Dec. 10, at 4 p.m.
The radio show Greg and the Morning Buzz presents its annual Buzz Ball on Thursday, Dec. 14, at 7 p.m.
Natalie MacMaster and Donnell Leahy Present: A Celtic Family Christmas on Friday, Dec. 15, at 7 p.m.
At the Bank of NH Stage in Concord (16 S. Main St., Concord, 225-1111, banknhstage.com), the schedule features:
Mr. Aaron Holiday, a holiday party from the local family entertainer, on Saturday, Dec. 16, at 11 a.m.
The Heather Pierson Trio plays a Charlie Brown Jazz Christmas on Friday, Dec. 22, at 7 p.m.
• At Chunky’s Cinema Pub(707 Huse Road, Manchester; 151 Coliseum Ave., Nashua; 150 Bridge St., Pelham, chunkys.com), live performances include:
Life’s a Drag 21+ drag show with multiple entertainers on Saturday, Dec. 16, at 9 p.m. in Manchester
Family-friendly comedy illusionist Ben Pratt, whowill perform in Pelham on Dec. 28 at 6:15 p.m., in Nashua on Dec. 29 at 6:15 p.m. and in Manchester on Dec. 30 at 6:15 p.m.
All three locations will host live comedy on New Year’s Eve (Sunday, Dec. 31) at 7 p.m.
• At Dana Center (Saint Anselm College, 100 Saint Anselm Drive, Manchester, tickets.anselm.edu) catch Irish Christmas in America on Thursday, Dec. 14, at 7:30 p.m. featuring master fiddler Oisin Mac Diarmoda.
• Holiday shows at The Flying Monkey (39 Main St., Plymouth, 536-2551, flyingmonkeynh.com) include:
Eileen Ivers: A Joyful Christmas on Friday, Dec. 8, at 7:30 p.m.
Christmas with the Celts on Saturday, Dec. 23, at 7:30 p.m.
And on New Year’s Eve (Sunday, Dec. 31, at 8 p.m.) catch comedian Preacher Lawson.
• Fulchino Vineyard (187 Pine Hill Road, Hollis, 438-5984, fulchinovineyard.com) will feature Christmas with Franco Corso on Saturday, Dec. 16, at 7 p.m.
• Headliners Comedy Club (headlinerscomedyclub.com) has events for New Year’s Eve (Sunday, Dec. 31).
At the DoubleTree by Hilton Manchester Downtown catch either Dueling Pianos (doors open at 6 p.m. for a dinner option, show is at 8 p.m.) or comedians including Rob Steen, Ken Rogerson, Tim McKeever and Alex Giampapa (with shows at 8 or 9 p.m.). Headliners also has comedy on Dec. 31 at Chunky’s in Manchester, Nashua and Pelham (at 7 p.m.).
Dueling Pianos will also perform at Fratello’s in Manchester as part of a Rockin’ Eve 2024 featuring dinner, dancing and a toast.
New Year’s Eve 2023 Gala at Sky Meadow Country Club in Nashua runs from 6:30 p.m. to 1 a.m. and includes comedy (with Mark Scalia and Joey Carrol), a buffet and dancing.
Find tickets for all these events on the website.
• At Jimmy’s Jazz and Blues Club (135 Congress St., Portsmouth, 888-603-JAZZ, jimmysoncongress.com) holiday-themed shows include:
Jane Monheit — Holiday Show on Tuesday, Dec. 5, at 7:30 p.m.
Kat Edmonson — Holiday Swingin’ on Saturday, Dec. 16, at 7 and 9:30 p.m.
John McLaughlin Holiday Show on Wednesday, Dec. 20, at 7:30 p.m.
• LaBelle Winery (345 Route 101, Amherst, and 14 Route 111, Derry, 672-9898, labellewinery.com) has a packed holiday schedule, though many events are already listed as sold out on the website. Musical events that may still have a seat for you include:
The Granite State Ringers Holiday Handbell Concert in Amherst on Sunday, Nov. 26, at 3 p.m.
Holiday Pops Concerts: Brass and Strings featuring members of the New Hampshire Philharmonic Orchestra in Derry on Sunday, Dec. 3, at 4 p.m.
The Big Little Holiday Party, featuring DJ entertainment from Get Down Tonight, in Derry on Saturday, Dec. 16, at 6 p.m.
The Freese Brothers at a New Year’s Eve party that will feature dinner, dancing and LaBelle Lights in Derry on Sunday, Dec. 31, at 6 p.m.
• At the Lakeport Opera House (781 Union Ave., Laconia, 519-7506, lakeportopera.com), upcoming events include:
Thanksgiving Eve with the Eric Grant Band on Wednesday, Nov. 22, at 8 p.m.
A Holiday Evening with Clay Cook on Saturday, Dec. 23, at 7:30 p.m.
• The Majestic Theatre (880 Page St., Manchester, 669-7469, majestictheatre.net) will hold A Piano Christmas featuring interactive piano sing-along cabaret with Robert Dionne on Sunday, Nov. 26, at 2 p.m.
• The Music Hall (28 Chestnut St., Portsmouth, 436-2400, themusichall.org) will feature a production of The Sound of Music for much of the holiday season but you can catch Juston McKinney’s Comedy Year in Review 2023 on Tuesday, Dec. 26, at 7 p.m.; Wednesday, Dec. 27, at 7 p.m. and Thursday, Dec. 28, at 8 p.m. On Saturday, Dec. 30, see Dawes: The Night Before NYE at 8 p.m.
At The Music Hall Lounge (131 Congress St., Portsmouth, 436-2400, themusichall.org), catch:
Taylor O’Donnell Trio on Saturday, Dec. 16, at 7 p.m.
Abrielle Scharff’s Abby’s Holidays on Thursday, Dec. 21, at 7 p.m. and Saturday, Dec. 23, at 7 p.m.
• Nashua Center for the Arts (201 Main St., Nashua, 800-657-8774, nashuacenterforthearts.com) has performances by the Vienna Boys Choir and Kenny G listed as sold out but tickets are still available to holiday shows including:
Big Bad Voodoo Daddy with a “wild and swingin’ holiday party” on Wednesday, Dec. 6, at 7:30 p.m.
Eileen Ivers on Sunday, Dec. 10, at 7 p.m.
Juston McKinney wraps up the year on Sunday, Dec. 31, at 8 p.m.
• The month-long production of A Christmas Carol will keep the stage busy at Palace Theatre (80 Hanover St., Manchester, 668-5588, palacetheatre.org) but you can still catch:
The annual Chanukah at the Palace show featuring UV Circus Show, ventriloquist Jack Williams and a Chanukah Musical Interlude on Tuesday, Dec. 12, at 6 p.m.
Recycled Percussion will begin its multi-show run on Thursday, Dec. 28, running through Jan. 7; see the website for showtimes (see the Nov. 9 issue for an in-depth interview with Justin Spencer)
Meanwhile at the Rex Theatre (23 Amherst St., Manchester, 668-5588, palacetheatre.org), the schedule is packed:
Comedian Emily Ruskowski’s Thanksgiving Leftover Laughs on Friday, Nov. 24, at 7:30 p.m.
The Scott Spradling Band Rockin’ Big Band Christmas on Saturday, Dec. 2, at 7:30 p.m.
Compaq Big Band Christmas Show on Sunday, Dec. 3, at 2 p.m.
Queen City Improv Holiday Show on Thursday, Dec. 7, at 7:30 p.m.
A Celtic Christmas on Saturday, Dec. 9, at 2 and 7:30 p.m.
Anthony Nunziata: My Italian Christmas on Sunday, Dec. 10, at 2 p.m.
Eric Mintel Quartet: A Charlie Brown Jazz Christmas on Thursday, Dec. 14, at 7 p.m.
John Denver Christmas: Chris Collins & Boulder Canyon on Saturday, Dec. 16, 2 and 7:30 p.m.
A Very Soulful Christmas with Morgan James on Sunday, Dec. 17, at 4 p.m.
Candlelight: Holiday Special featuring The Nutcracker and more on Thursday, Dec. 21, at 6 and 8:30 p.m.
Comedian Kelly MacFarland’s Christmas Party on Friday, Dec. 22, at 7:30 p.m.
A Sinatra Christmas with Rich DiMare and the Ron Poster Trio on Saturday, Dec. 23, at 7:30 p.m.
Swiftie Dance Party on Saturday, Dec. 30, at 2 and 7:30 p.m.
Comedian Jimmy Dunn’s New Year’s Eve on Sunday, Dec. 31, at 7:30 p.m.
• At the Park Theatre (19 Main St., Jaffrey, 532-9300, theparktheatre.org), the holiday offerings include:
Granite State Ringers on Wednesday, Dec. 6, at 7 p.m.
New Hampshire Gay Men’s Chorus on Saturday, Dec. 9, at 7:30 p.m.
Symphony NH Holiday Brass on Thursday, Dec. 14, at 7:30 p.m.
The Heather Pierson Trio with A Charlie Brown Christmas on Saturday, Dec. 16, at 7:30 p.m.
Freese Brothers Big Band — Swinging Into the Holidays on Sunday, Dec. 17, at 4 p.m.
Irish Christmas in America on Wednesday, Dec. 20, at 7:30 p.m.
• The New Hampshire Gay Men’s Chorus (nhgmc.com) also has shows on Saturday, Dec. 2, at 7:30 p.m. at Christ the King Lutheran Church in Nashua; Sunday, Dec. 3, at 3 p.m. at Stratham Community Church UUC in Stratham, and Sunday, Dec. 10, at 3 p.m. at the Derryfield School in Manchester. See the chorus’ website for tickets.
• Get some laughs at the end of the year at Rochester Opera House (31 Wakefield St., Rochester, 335-1992, rochesteroperahouse.com) with comedian Bob Marley on Tuesday, Dec. 26, at 8 p.m.; Wednesday, Dec. 27, at 5 and 8 p.m., and Sunday, Dec. 31, at 8 p.m.
• The Trans-Siberian Orchestra: The Ghosts of Christmas Eve returns to SNHU Arena (555 Elm St., Manchester, 644-5000, snhuarena.com) on Friday, Nov. 24, at 3 and 7 p.m. Other holiday shows include the Boston Pops Holiday Concert on Saturday, Dec. 9, at 7:30 p.m.
And, while it’s not exactly holiday, in that liminal week between Christmas and New Year’s catch the Harlem Globetrotters 2024 World Tour on Thursday, Dec. 28, at 2 and 7 p.m.
• Head to the Stone Church (5 Granite St., Newmarket, 659-7700, stonechurchrocks.com) for the Truffle: Annual Turkey Jam 2023 on Friday, Nov. 24, at 8 p.m.
• The Strand (20 Third St., Dover, 343-1899, thestranddover.com) will feature the Strafford Wind Symphony with a holiday concert on Sunday, Dec. 17, at 6 p.m., and two New Year’s parties — Club Vinyl presents the Eve of New Year’s Eve on Saturday, Dec. 30, at 8:30 p.m., and a New Year’s Eve party on Sunday, Dec. 31, at 8 p.m. will feature the band Neon Wave and comedian Dave Sheehan.
Model Airplane’s Funksgiving on Friday, Nov. 24, at 8 p.m.
Club3: Wintry Mix (dance and karaoke party) on Friday, Dec. 1, at 8 p.m.
Oy to the World with Sherry Vine on Wednesday, Dec. 6, at 8 p.m.
Secret Santa, A Holiday Spectacular on Friday, Dec. 15, at 7:30 p.m.
Harsh Promadillo: Harsh Armadillo’s New Year’s Eve Party on Sunday, Dec. 31, at 9 p.m.
• Tupelo Music Hall (10 A St., Derry, 437-5100, tupelomusichall.com) celebrates as they often do with Gary Hoey’s Ho! Ho! Hoey! show on Saturday, Dec. 2, at 8 pm. Other holiday offerings include:
Wizards of Winter on Sunday, Dec. 10, at 3 p.m.
Naturally 7 — the Holiday Hits Tour on Sunday, Dec. 17, at 1 p.m.
Adam Ezra Group will play New Year’s Eve with dinner that begins at 5:30 p.m. and a show that starts at 9 p.m.
• At The Word Barn (66 Newfields Road, Exeter, 244-0202, thewordbarn.com) holiday offerings are at the Orchard Chapel (143 Exeter Road in Hampton Falls) and include:
Dallas Corbin’s Country Christmas Classic on Saturday, Dec. 2, at 7 p.m.
Rock My Soul Holiday Concert on Sunday, Dec. 3, at 7 p.m.
Jordan TW Trio Celtic Christmas on Thursday, Dec. 7, at 7 p.m.
A Cappella Christmas Mixtape on Friday, Dec. 8, at 7 p.m.
Ed Gerhard Christmas on Saturday, Dec. 9, at 7 p.m.
The Heather Pierson Trio with A Charlie Brown Christmas on Sunday, Dec. 10, at 3:30 and 7 p.m.
Kat & Brett Holiday Show on Thursday, Dec. 14, 7 p.m.
A Celtic Christmas with Lunasa on Friday, Dec. 15, at 5 and 8 p.m.
The Orchard Chapel Candlelight Carol Sing on Saturday, Dec. 16, at 3 p.m.
Home for the Holidays with Session Americana with Eleanor Buckland on Saturday, Dec. 17, at 7 p.m.
Zachariah Hickman’s Handsome Holiday Happening on Sunday, Dec. 17, at 7 p.m.
The Orchard Chapel Candlelight Carol Sing on Wednesday, Dec. 20, at 5:30 p.m.
A Nova Scotia Christmas with Cassie and Maggie on Thursday, Dec. 21, at 7 p.m.
Find treats to eat and treats to give at these holiday events.
• The Holiday Shoppes at Tuscan Village (9 Via Toscana in Salem; www.tuscanvillagesalem.com/holiday-shoppes-2023) opens Friday, Nov. 24, and runs through New Year’s Eve with hours Thursday and Friday 3 to 8 p.m.; Saturday 11 a.m. to 8 p.m. and Sunday 11 a.m. to 6 p.m. Vendors’ offerings include hot chocolate, arancini, kettle corn and other treats as well as jewelry, home goods, seasonal decorations and more.
• The YMCA Allard Center of Goffstown (116 Goffstown Back Road; find information about the event on the center’s Facebook page) will hold its annual Holiday Food & Arts Market Friday, Nov. 24, through Friday, Dec. 22, in the center’s lobby. The market will feature food as well as handmade crafts and art created by the center’s staff and members, according to the post.
• See the world in cookie at the 33rd Annual Gingerbread House Contest and Exhibition at the Portsmouth Historical Society (10 Middle St. in Portsmouth) Friday, Nov. 24, through Saturday, Dec. 30, 10 a.m. to 5 p.m. (open until 7 p.m. on Fridays). Vote for your favorite house between Nov. 24 and Dec. 13 (winners will be announced on Dec. 15). Community judges will award their favorite of the displayed gingerbread structures at the Vintage Christmasin Portsmouth kickoff celebration on Friday, Dec. 1, from 5:30 to 7:30 p.m., according to portsmouthhistory.org/exhibitions/gingerbread2023.
There will also be a downtown gingerbread scavenger hunt — find houses throughout downtown Portsmouth and collect stamps by Dec. 19 for a chance to win a prize.
On Saturday, Dec. 9, from 1 to 3 p.m. the Portsmouth Historical Society will hold an Ugly Sweater Cookie Swap (see website for details and to sign up; bring two dozen cookies to share). Win a gingerbread house by participating in a raffle; tickets cost $1 and winners will be notified on Tuesday, Dec. 19.
• The New Hampshire Jingle Bells Winery Tour is running weekends through Sunday, Dec. 17, from noon to 4 p.m. on Saturdays and Sundays. For $55 for a single admission or $100 for a couple, sample wines and light hors d’oeuvres at 10+ New Hampshire wineries and receive an ornament at each location, according to the eventbrite description. See facebook.com/NHJingleBellsWineryTour to purchase tickets and see the list of participating vineyards.
• Get local produce, baked goods and more at the Downtown Concord Winter Farmers Market open Saturdays, including Nov. 25, from 9 a.m. to noon at 7 Eagle Square in downtown Concord. See downtownconcordwinterfarmersmarket.com.
• The New Hampshire Farm Museum (1305 White Mountain Hwy. in Milton; nhfarmmuseum.org) will hold a Country Store Holiday Bazaar on Saturday, Nov. 25, from 11 am. to 3 p.m. and Saturday, Dec. 2, from 10 a.m. to 4 p.m. featuring maple syrup, Vermont cheese and other food items as well as homemade crafts such as mittens, hats, afghans, scarves, soaps, ornaments and more.
• Fulchino Vineyard (187 Pine Hill Road, Hollis, 438-5984, fulchinovineyard.com)is holding a Small Business Sunday tasting and market with tasting sessions starting at 11 a.m. on Sunday, Nov. 26. For $15, shop the market, enjoy wine tastings (21+) and receive a souvenir wine glass, according to the website. The Fulchino Vineyard Christmas Festival will run Friday, Dec. 8 (5:30 to 7:30 p.m.); Saturday, Dec. 9 (noon to 2 p.m., 3 to 5 p.m.) and Sunday, Dec. 10 (12:30 to 2:30 p.m. and 3:30 to 5:30 p.m. Tickets cost $15 for adults (includes a wine glass and tasting), $7.50 for ages 12 to 20, and 1 cent for children under 12. Enjoy indoor and outdoor activities including artisan food vendors, crafts vendors, fire pits and family photos with Santa and Mrs. Claus, according to the website.
• The Culinary Playground (16 Manning St., Derry) has adult+child cooking classes including:
Gingerbread House Decorating (for ages 4+) on Sunday, Nov. 26, at 4 and 5:30 p.m. and Saturday, Dec. 2, at 9:30 and 11 a.m. The cost is $48 per house.
Holiday Cookie Tray (for ages 10+) on Saturday, Dec. 23, at 3:30 p.m. making iced orange cookies, fruit & nut biscotti and coconut macaroons. The cost is $80 per two-person team.
Cinnamon Rolls (for ages 6+) on Wednesday, Dec. 27, at 10 a.m. The cost is $58 per team.
Classes for ages 3 to 6 include:
Gingerbread House Decorating on Tuesday, Dec. 5, at 10 a.m. or 11:30 a.m. The cost is $48 per house.
Christmas Tree Fruity Hand Pie on Friday, Dec. 15, at 9:30 a.m., 11 a.m., 12:30 p.m. or 2 p.m. The cost is $20 per child.
Adult class offerings include a Holiday Small Plates couples cooking class on Friday, Dec. 15, or Saturday, Dec. 16, at 6:30 p.m. (the cost is $165 per couple) and workshops Pierogi Ruskie (Friday, Dec. 8, at 10 a.m.; the cost is $58); Bread Making (Thursday, Dec. 7, at 9:30 a.m.; cost is $75, for ages 16+); Holiday Pies (Tuesday, Nov. 21, and Thursday, Dec. 21, at 10 a.m.; cost is $75, for ages 16+), and Holiday Cookie Tray on Tuesday, Dec. 19, at 9:30 a.m. (cost is $80, for ages 16+).
• Enjoy a holiday afternoon tea with the Cozy Tea Cart (104 Route 13 in Brookline; thecozyteacart.com, 249-9111) at Gatherings (29 Mont Vernon St. in Milford) on Sunday, Dec. 3, at 1 p.m. The cost is $39.95 per person. The meal will feature tea breads and savories, tea sandwiches, pastries and, of course, tea, according to the website.
• LaBelle Winery (345 Route 101, Amherst, and 14 Route 111, Derry, 672-9898, labellewinery.com) has a packed holiday schedule with events including:
Hogwarts Yule Ball Wine Dinner and Dancing in Amherst on Sunday, Dec. 3, at 5:30 p.m. Enjoy a four-course wine dinner with Harry Potter- and holiday-themed decor, a DJ and dancing. Hogwarts ball attire is encouraged. Tickets cost $95 per person
Cooking with wine class: holiday recipes will be held in Derry on Wednesday, Dec. 6, at 6 p.m. and Wednesday, Dec. 13, at 6 p.m. in Amherst. The cost is $40.
The Big Little Holiday Party, featuring DJ entertainment from Get Down Tonight, in Derry on Saturday, Dec. 16, at 6 p.m.
The Freese Brothers at a New Year’s Eve party, which will feature dinner, dancing and LaBelle Lights in Derry on Sunday, Dec. 31, at 6 p.m.
• The Very Merry Holiday Gift Festival will take place Saturday, Dec. 9, from 10 a.m. to 6 p.m. and Sunday, Dec. 10, from 10 a.m. to 4 p.m. at the DoubleTree by Hilton Manchester Downtown Hotel (700 Elm St. in Manchester), according to verymerryfestival.com. Admission to the event, a revamping of the Made in New England Expo, costs $7 ($6 for 65+ and kids 14 and under get in free).
• Zorvino Vineyards (226 Main St. in Sandown; zorvino.com, 887-9463) has holiday events on the schedule including Holiday Sip N Shop on Sunday, Dec. 3, from 11 a.m. to 4 p.m. featuring local vendors (admission is free but register for a ticket online in advance) and the Tidings & Tinsel group holiday party, starting with a cocktail hour at 6:30 and featuring dinner and dancing (the cost is $70 per person).
• Chunky’s Cinema Pub (707 Huse Road, Manchester; 151 Coliseum Ave., Nashua; 150 Bridge St., Pelham, chunkys.com) will screen The Polar Express (G, 2004) at all three area Chunky’s Friday, Dec. 8, through Thursday, Dec. 14, with at least one screening daily and three on Saturday, Dec. 9, and Sunday, Dec. 10. Buy a “Milk & Cookies Movie Ticket” to get a box with milk, cookies and a bell during the movies. “Dinner with Santa,” where guests will be greeted by Santa before and after the show, with opportunities to take photos with him, will take place at some screenings Dec. 13, Dec. 14 and Dec. 21. National Lampoon’s Christmas Vacation (PG-13, 1989) will screen with a five-course dinner party in Manchester on Sunday, Dec. 17, at 6 p.m. The cost is $75 for the dinner only (with a vegetarian option), $110 for dinner with wine.
• The Canterbury Farmers Market will hold its final market of the year indoors on Saturday, Dec. 9, from 10 a.m. to 1 p.m. at Canterbury Elementary School (15 Baptist Road in Canterbury). See canterburyfarmersmarket.com.
• The Currier and Ives Cookie Tour will run Saturday, Dec. 9, from 11 a.m. to 4 p.m. and feature 16 stops at inns, restaurants, galleries and more in the Monadnock region. Tickets cost $20 and can be purchased, starting Dec. 1, at the Inn at East Hill Farm in Troy and Frogg Brewing in Swanzey. At each stop, ticket holders get cookies, cookie recipes, refreshments and a look at the holiday decorations of the location. Visit at least 10 stops on the tour to be entered to win a gift certificate, according to currierandivescookietour.com, where you can find a map of the locations and more information.
• Or make a weekend of cookie adventures with the Annual Holiday Inn to Inn Cookie Tour on Saturday, Dec. 9, and Sunday, Dec. 10, from 11 a.m. to 3 p.m. each day at nine White Mountain inns stretching from Jackson to Eaton, with inns at least 15 minutes apart. Reserve a ticket as part of a lodging package for the weekend or, starting Monday, Nov. 27, at this website for single tickets: cookietour.square.site. See countryinnsinthewhitemountains.com/annual-holiday-inn-to-inn-cookie-tour.
• Averill House Vineyard (21 Averill Road, Brookline, 371-2296, averillhousevineyard.com) will hold a Snowman Felting Workshop & Wine Tasting on Thursday, Dec. 21, at 6 p.m. (the cost is $50) and a Christmas Tree Macramé Workshop & Wine Tasting on Saturday, Dec. 23, at 6:30 p.m. (cost is $50).
• The Bedford Village Inn (2 Olde Bedford Way in Bedford; bedfordvillageinn.com, 472-2001) will hold its Feast of the Seven Fishes on Thursday, Dec. 21, starting at 6 p.m. This 21+ dinner costs $125 per guest. The meal features passed and stationary hors d’oeuvres, three savory courses and a dessert station and is held in the Great Hall. Call or go online to reserve tickets.
Other holiday meals include a Christmas Eve three-course menu ($125 for adults, $75 for ages 10 and under) plus a Grand Dessert Buffet (4:30 to 8:30 p.m.); a New Year’s Eve dinner with seating times from 5 to 9:30 p.m. ($110 per adults; see the website for the menu) and a New Year’s Day Brunch from 9 a.m. to 2 p.m.
• Birch Wood Vineyards (199 Rockingham Road in Derry; birchwoodvineyards.com, 965-4359) will hold its Jingle Ball Holiday Party on Thursday, Dec. 21, at 6 p.m. featuring a four-course meal and dancing. Tickets cost $85 (with a “duet” or vegetarian meal option).
• Twiggs Gallery (254 King St., Boscawen) presents the annual Sleighbell Studio holiday showcase now through Dec. 16. The exhibit features a diverse range of local fine art and crafts for holiday gift buying. Visit twiggsgallery.wordpress.com.
• The “Small Works — Big Impact” holiday exhibit is up at Creative Ventures Gallery (411 Nashua St. in Milford) now through Dec. 31 and showcases work in various media from more than 30 area artists, with most pieces smaller than 12 inches in diameter, making them ideal for holiday gifts. The gallery’s hours are Tuesday and Wednesday from noon to 4 p.m., Thursday from noon to 6 p.m., Friday from noon to 4 p.m., Saturday from 10 a.m. to 2 p.m., and Sunday from noon to 4 p.m. Visit creativeventuresfineart.com or call 672-2500.
• The Seacoast Artist Association (130 Water St., Exeter) presents its themed group show “Big Gifts Come in Small Packages” for November and December. Artists are challenged to create beautiful and affordable work, with each piece priced at no more than $100 to make for perfect holiday gift buying. The gallery is open Wednesday to Saturday from 10 a.m. to 5 p.m., and Sunday from 1 to 4 p.m. Visit seacoastartist.org.
• The Craftworkers’ Guild will host its annual Holiday Fair Shop at the historic Kendall House (3A Meetinghouse Road, Bedford). The fair opens Friday, Nov. 24, and runs through Wednesday, Dec. 22, from 10 a.m. to 5 p.m. daily, along with an online shop. The fair will feature a variety of items including seasonal decor, photography, fine art and prints, cards, gourmet treats, woodworking, fiber and fabric, stained and fused glass, mixed media and jewelry, all created by juried local artists and craftspeople. Visit thecraftworkersguild.org.
• The Nashua Holiday Stroll Craft Fair will be held on Saturday, Nov. 25, from 3 to 9 p.m. at the Gym Entrance on Main Street across from City Hall (29 Spring St., Nashua). The fair will showcase a variety of vendors offering unique items. Visit downtownnashua.org/holidaystroll.
• The Milford Holiday Craft Fair, supporting veterans, will take place on Sunday, Nov. 26, from 11 a.m. to 4 p.m. at the Milford VFW (1 VFW Way, Milford). The event will include free pictures with Santa and the Grinch, along with a variety of crafters and vendors. Admission is free. Visit facebook.com/nevendorevents.
• The Winter Giftopolis by the Concord Arts Market will take place on Friday, Dec. 1, from 5 to 11 p.m. during Intown Concord’s Midnight Merriment. This year’s event is located at the Atrium at 7 Eagle Square. Local artists and craftspeople will be selling their handmade gifts. Visit concordartsmarket.net.
• The Contoocook Artisans Holiday Fair is set for Friday, Dec. 1, from 10 a.m. to 7 p.m.; Saturday, Dec. 2, from 10 a.m. to 5 p.m.; and Sunday, Dec. 3, from 10 a.m. to 2 p.m. at the American Legion Post No. 81 (E.R. Montgomery Event Center, 169 Bound Tree Road, Contoocook). Email [email protected].
• High Mowing School (77 Pine Hill Drive, Wilton) will host its annual Pine Hill Holiday Fair featuring an artisan market on Friday, Dec. 1, from 6:30 to 9:30 p.m. and family festivities on Saturday, Dec. 2, from 10 a.m. to 2 p.m. Visit pinehill.org
• The Two Villages Art Society will host its 2023 Winter Members Show and Sale from Dec. 1 to Dec. 23 at 846 Main St. in Contoocook. This show, part of Hopkinton’s town-wide Starry, Starry Weekend, will include an opening reception on Saturday, Dec. 2, from noon to 2 p.m. The show features works from more than 30 member artists, including paintings, pottery, sculpture, jewelry and more. Gallery hours are Thursday to Sunday from noon to 4 p.m., with extended hours of 10 to 4 p.m. during Starry, Starry Weekend (Dec. 1 to Dec. 3). Visit twovillagesart.org.
• Pipe Dream Brewing (49 Harvey Road, Londonderry, will hold a holiday craft fair Saturday, Dec. 2, and Sunday, Dec. 3, from noon to 4 p.m., featuring local vendors selling handmade crafts. See pipedreambrewingnh.com.
• The Unitarian Universalist Congregation of Milford (20 Elm St., Milford) announces its holiday fair on Saturday, Dec. 2, from 8:30 a.m. to 2 p.m., including handcrafted items and a bake shop. Visit uucm.org/community/holiday-fair-2023.
• Arlington Street United Methodist Church (63 Arlington St., Nashua) will celebrate its Holly Town Fair on Saturday, Dec. 2, from 9 a.m. to 2 p.m. The fair will feature handmade items, crafts, candies, baked goods, and a cookie walk, with lunch available from 11 a.m. to 1 p.m. Visit asumc.org or call 882-4663.
• Caya Reiki & Healing will present the Gingerbread Craft Market & Psychic Fair on Saturday, Dec. 2, from 10 a.m. to 4 p.m. at the Derry-Salem Elks Lodge (39 Shadow Lake Road, Salem). The event will feature more than 30 vendors and artisans. Visit caya-healing.square.site.
• New England Vendor Events is organizing a Nashua Holiday Craft Fair for Saturday, Dec. 2, from 11 a.m. to 4 p.m. at Hunt Memorial Library (6 Main St., Nashua). Visit facebook.com/nevendorevents.
• The Concord Arts Market is hosting its annual Holiday Arts Market on Saturday, Dec. 2, from 10 a.m. to 3 p.m. at the Kimball Jenkins School of Art (266 N. Main St.). Visit concordartsmarket.net.
• The Unitarian Universalist Church of Manchester (669 Union St., Manchester) invites you to its Holiday Gift Faire on Saturday, Dec. 2, from 10 a.m. to 2 p.m. in the fellowship hall. Visit uumanchester.org.
• The Somersworth Festival Association will host its Holiday Craft Fair on Saturday, Dec. 2, from 9 a.m. to 3 p.m. at Somersworth High School (11 Memorial Drive, Somersworth). Visit nhfestivals.org.
• The 34th annual Christmas in Strafford event, showcasing more than 50 artists and craftspeople across 29 locations, is scheduled for Saturday, Dec. 2, and Sunday, Dec. 3, from 9 a.m. to 4 p.m. on both days. Visit christmasinstrafford.com.
• The Holly Jolly Craft Fair will be held at the DoubleTree Hilton (2 Somerset Plaza, Nashua) on Saturday, Dec. 9, from 9 a.m. to 3 p.m. More than 75 artisans will be selling their holiday crafts. Visit joycescraftshows.com.
• The Very Merry Holiday Gift Festival is scheduled for Saturday, Dec. 9, from 10 a.m. to 6 p.m., and Sunday, Dec. 10, from 10 a.m. to 4 p.m. at the DoubleTree by Hilton Manchester Downtown Hotel (700 Elm St., Manchester). Tickets are $7, with a discounted price of $6 for those 65+ and free entry for children age 14 and under. Visit verymerryfestival.com.
• Caya Reiki & Healing will present a Winter Wonderland Craft Market & Psychic Fair on Saturday, Dec. 9, from 11 a.m. to 4 p.m. at Hooksett American Legion Post 37 (5 Riverside St., Hooksett). Visit caya-healing.square.site.
• The Wrong Brain Holidaze Bizaare is happening on Saturday, Dec. 9, from 11 a.m. to 5 p.m. at North Country Hard Cider (38 Littleworth Road, Dover). The entry fee is $1. Visit facebook.com/wrongbrain.
• A Hudson Holiday Craft Fair organized by New England Vendor Events is set for Saturday, Dec. 9, from noon to 5 p.m. Visit facebook.com/nevendorevents.
• New Hampshire Audubon’s Holiday Craft Fair will take place on Saturday, Dec. 9, from 10 a.m. to 3 p.m. at the NH Audubon McLane Center (84 Silk Farm Road, Concord). Visit nhaudubon.org.
• The Nashua Holiday Craft & Vendor Festival Fair will be held on Saturday, Dec. 16, from 10 a.m. to 2:30 p.m., at Eagles Wing Bingo Hall (10 Spruce St., Nashua). See Bazaar Craft Fairs Facebook page.
• The Manchester Holiday Craft Fair, hosted by New England Vendor Events, will take place on Saturday, Dec. 16, from 10 a.m. to 3 p.m. at the Club Canadian (128 S. Main St., Manchester). The fair will feature photo opportunities with Santa and the Grinch. Visit facebook.com/nevendorevents.
• Join Cisco Brewers (35 Corporate Drive, Portsmouth) on Sunday, Dec. 17, from noon to 5 p.m. for a holiday market. The market will feature festive food specials, jolly drinks including a hot chocolate bar, and live music. Shop local with an array of vendors selling gifts, flowers, wreaths, holiday foods and more. Visit ciscobrewersportsmouth.com.
‘Santa, here? I know him!’
Elf, A Christmas Story and more holiday movie classics
For some movie nerds, the end of the year is all about figuring out how many Oscar-hopefuls you can see before award season starts. For some, it’s about trying to convince your family that Gremlins is a Christmas movie. But we can all agree that now is the season to say “Merry Christmas, Mr. Potter” and “You’ll shoot your eye out.” Here are some seasonal favorites you can find on a big screen.
• The Flying Monkey (39 Main St., Plymouth, 536-2551, flyingmonkeynh.com) will feature screenings including Warren Miller’s All Time, a film about skiing and ski culture, on Friday, Nov. 24, at 3 and 7 p.m., Elf (PG, 2003) on Friday, Dec. 15, at 6:30 p.m., and It’s a Wonderful Life (1946) on Friday, Dec. 22, at 6:30 p.m.
• LaBelle Winery (345 Route 101, Amherst; 14 Route 111 in Derry 672-9898, labellewinery.com) has multiple screenings throughout the season of The Polar Express (G, 2004) featuring an appearance by Santa Claus. The screenings are listed as sold out but email [email protected] to be put on a waitlist.
• Fathom Events (fathomevents.com) has several holiday-themed screenings scheduled at theaters including the AMC Londonderry (16 Orchard View Dr., Londonderry, amctheatres.com), Cinemark Rockingham Park 12 (15 Mall Road, Salem), O’neil Cinemas at Brickyard Square (24 Calef Hwy., Epping, 679-3529, oneilcinemas.com), Regal Concord (282 Loudon Road, Concord, regmovies.com) and Regal Fox Run Stadium 15 (45 Gosling Road, Newington, regmovies.com).
The Magic Flute, recorded live in 2006 at the Metropolitan Opera, will screen on Saturday, Dec. 2, at 12:55 p.m. at Regal Fox Run in Newington.
A Christmas Story (PG, 1983), a 40th anniversary presentation, will screen on Sunday, Dec. 10, at AMC Londonderry (4 p.m.), Cinemark in Salem (4 p.m.), O’neil Cinemas in Epping (4 and 7 p.m.) and Regal Fox Run in Newington (4 and 7 p.m.), and on Wednesday, Dec. 13, at all four of those locations at 7 p.m.
How The Grinch Stole Christmas(PG, 2000), the Jim Carrey version, will screen on Sunday, Dec. 3, at AMC Londonderry (1 and 7 p.m.), Cinemark Rockingham Park (1 p.m.), O’neil Cinemas (1 p.m.) and Regal Fox Run (1 and 7 p.m.); and on Wednesday, Dec. 6, at 7 p.m. at AMC Londonderry, Cinemark Rockingham Park and Regal Fox Run.
Max Lucado’s Because of Bethlehem, music and story based on the faith-based book, will screen on Tuesday, Dec. 5; Wednesday, Dec. 6, and Thursday Dec. 7, mostly at 7 p.m. at Cinemark Rockingham Park, Regal Concord and Regal Fox Run (the movie starts at 7:10 p.m. at Cinemark on Dec. 6 and 7:15 on Dec. 7).
Waitress: The Musical, a filmed presentation of the Broadway musical starring Sara Bareilles, may not technically be a holiday story but it’s cute as pie and screening Thursday, Dec. 7, through Monday, Dec. 11, at AMC Londonderry (3:30 and 7 p.m.), Cinemark Rockingham Park (3:25 and 7:10, every day except Dec. 11, when it’s 3:55 and 7 p.m.), Regal Fox Run (2:30 and 7 p.m.) and O’neil Cinemas (2:30 and 7 p.m.).
A Christmas Story(PG, 1983) will screen on Sunday, Dec. 10, at AMC Londonderry (4 p.m.), Cinemark Rockingham Park (4 p.m.), O’neil Cinemas (4 p.m.) and Regal Fox Run (4 and 7 p.m.) and Wednesday, Dec. 13, at those theaters, all at 7 p.m.
Christmas with the Chosen: Holy Night, a faith-based feature film with musical performances by Andrea and Matteo Bocelli, will be in theaters Tuesday, Dec. 12, through Sunday, Dec. 17. Sign up on the website to receive ticket information.
• As part of its Dickensfest programming Park Theatre (19 Main St., Jaffrey, theparktheatre.org) will screen Oliver! (1968) on Saturday, Dec. 9, at 1 p.m. and The Man Who Invented Christmas (PG, 2017) on Sunday, Dec. 10, at 6:30 p.m.
On Saturday, Dec. 16, at 1 p.m., Santa’s Party will feature a screening of Arthur Christmas (PG, 2011) as well as an opportunity to meet Santa.
It’s A Wonderful Life (1946) will screen on Saturday, Dec. 23, at 2 and 7 p.m.
• Chunky’s Cinema Pub (707 Huse Road, Manchester; 151 Coliseum Ave., Nashua; 150 Bridge St., Pelham, chunkys.com) has multiple holiday films on the schedule — some for all ages and some presented for 21+ audiences.
The Polar Express (G, 2004) will screen at all three area Chunky’s Friday, Dec. 8, through Thursday, Dec. 14, with at least one screening daily and three on Saturday, Dec. 9, and Sunday, Dec. 10. Buy a “Milk & Cookies Movie Ticket” to get a box with milk, cookies and a bell during the movies. “Dinner with Santa,” where guests will be greeted by Santa before and after the show, with opportunities to take photos with him, will take place at some screenings Dec. 13; Dec. 14, and Dec. 21.
National Lampoon’s Christmas Vacation (PG-13, 1989) will screen with a five-course dinner party in Manchester on Sunday, Dec. 17, at 6 p.m. There will be a 21+ screening and Ugly Sweater party on Thursday, Dec. 14, at 8 p.m. at all three locations. There will also be a 21+ Christmas Vacation trivia night in Manchester on Thursday, Dec. 21, at 7:30 p.m.
It’s a Wonderful Life (1946) will screen at all three locations on Sunday, Dec. 17, at 7 p.m.
Elf (PG, 2003) will screen at a family screening on Wednesday, Dec. 20, at 7 p.m. and on Thursday, Dec. 21, at 8 p.m. at a 21+ screening — at all three theaters for both screenings. There will also be a 21+ Elf trivia night in Manchester on Thursday, Dec. 7, at 7:30 p.m.
Also at Chunky’s:
There will be a 21+ trivia night for A Christmas Story on Dec. 14 at 7:30 p.m. in Manchester.
An all-ages family trivia night for Home Aloneis on Sunday, Dec. 3, at 6 p.m. in Manchester.
Family-friendly theater candy bingo will take place in Pelham on Dec. 27 at 6:15 p.m., in Nashua on Dec. 28, at 6:15 p.m. and in Manchester on Dec. 29, at 6:15 p.m.
Family-friendly comedy illusionist Ben Pratt will perform in Pelham on Dec. 28 at 6:15 p.m., in Nashua on Dec. 29, at 6:15 p.m. and in Manchester on Dec. 30 at 6:15 p.m.
21+ year in review trivia will take place Thursday, Dec. 28, at 7:30 p.m. in Manchester
All three locations will host live comedy on New Year’s Eve (Sunday, Dec. 31) at 7 p.m.
• Red River Theatres (11 S. Main St., Concord, 224-4600, redrivertheatres.org) is still filling its schedule with holiday screenings — the theater may have family-friendly screenings on weekend mornings, still TBD but keep an eye on their website. So far the theater, which will be open on Thanksgiving, plans to screen It’s a Wonderful Life (1946) on Wednesday, Dec. 20, at 6:30 or 7 p.m. and Elf (PG, 2003) on Saturday, Dec. 23, at 10 a.m., according to executive director Angie Lane.
• The Music Hall (28 Chestnut St., Portsmouth, 436-2400, themusichall.org) has holiday films on the schedule including:
It’s a Wonderful Life (1946) on Friday, Dec. 22, at 1 p.m. and Sunday, Dec. 24, at 3:30 p.m.
White Christmas (1954) on Saturday, Dec. 23, at 1 p.m.
The Holiday (PG-13, 2006) on Saturday, Dec. 23, at 7 p.m.
Rise of the Guardians (PG, 2013) on Sunday, Dec. 24, at 1 p.m.
• The Strand (20 Third St., Dover, 343-1899, thestranddover.com) will screen Elf (PG, 2003) as part of its annual Christmas Break on a Budget event, which will also include family activities and a storytime starting at noon on Saturday, Dec. 23. Admission costs $20 for a family (up to five people).
• Pop-up art show: Artists Charlotte Thibault and Byron Carr will have a pop-up art show starting Friday, Nov. 24, and running through Dec. 29, according to an email. The show will feature New Hampshire landscape paintings and take place at the old CVS, 46 N. Main St. in Concord, the email said. Find work by Carr, which includes oil and watercolor of landscapes and waterfalls, at byroncarrfineart.com and find work by Thibault, who also works in oils and does landscapes, seascapes, harbor scenes, still life and concept paintings, at charlottethibault.com, the email said. The show will feature paintings, prints and cards and will be open Wednesdays through Sundays from 9 a.m. to 6 p.m. (open until 8 p.m. on Fridays).
• Three ghosts: The Palace Theatre (80 Hanover St. in Manchester; palacetheatre.org, 668-5588) will kick off its month-long production of A Christmas Carol on Friday, Nov. 24, with a show at 7:30 p.m. The production will run through Saturday, Dec. 23, with shows Thursdays and Fridays at 7:30 p.m.; Saturdays at 2 and 7:30 p.m. and Sundays at 2 p.m. Tickets cost $28 through $49.
• Holiday show: The New Hampshire Antique Co-Op (323 Elm St. in Milford; nhantiquecoop.com, 673-8499) will hold its annual holiday open house on Friday, Nov. 24, through Sunday, Nov. 26, from 10 a.m. to 5 p.m. featuring raffles, a scavenger hunt, refreshments and more. Current exhibits include “Celebrating the American Landscape,” featuring works from artists of the late 1800s through the present, according to a press release.
• A life: The Hatbox Theatre (Steeplegate Mall, 270 Loudon Road in Concord; hatboxnh.com, 715-2315) will present Man on the Hill, a musical theater production that follows the life of one man from boyhood through old age by New Hampshire composer and playwright John Stanley Shelley, on Friday, Nov. 24, through Sunday, Nov. 26. The show’s music is performed by the Duncan Idaho Band, according to a press release. Tickets cost $22 to $28. The show runs Friday and Saturday at 7:30 p.m. and Sunday at 2 p.m.
• A Nutcracker: The New England Dance Ensemble will present The Nutcracker on Saturday, Nov. 25, and Sunday, Nov. 26, at 4 p.m. at the Seifert Performing Arts Center (44 Geremonty Dr. in Salem) in a show featuring live music by the New Hampshire Philharmonic Orchestra. Tickets cost $35 to $55 and are available at nede.org.
• Pops: The New Hampshire Philharmonic Orchestra will return to the Seifert Performing Arts Center in Salem for its Holiday Pops shows on Saturday, Dec. 16, at 7:30 p.m. and Sunday, Dec. 17, at 2 p.m. Tickets cost $35 for adults, $30 for seniors and $10 for students. The Dec. 17 show will have a streaming option for $15. See nhphil.org.
• Winter show: The Greater Salem Art Association will hold its 2023 Winter Art Show & Sale Thursday, Nov. 30, through Saturday, Dec. 2, at Kelley Library (234 Main St. in Salem) featuring original works of fine art by local artists and a fine art raffle, according to a press release. The show will be open Thursdays and Fridays from 9 a.m. to 8:30 p.m. and Saturdays from 9 a.m. to 1 p.m. Admission is free. See gsaa-nh.com.
• Holiday pops: The Manchester Community Music School (2291 Elm St. in Manchester; mcmusicschool.org, 644-4548) will present its Holiday Pops concert on Friday, Dec. 1, at 6:30 p.m. (doors open at 6 p.m.). The evening will feature a cash bar, refreshments, raffle prizes and a silent auction as well as performances by the Dino Anagnost Youth Symphony Orchestra of New Hampshire, the Flute Choir, the Queen City Youth Choirs and the NH Jazz Orchestra, according to a press release. Tickets cost $45 per person or $400 for a table for 10. Call or go online for reservations.
• Holiday spirit: Theatre Kapow will present the New Hampshire premiere of The Thanksgiving Play by Native American playwright Larissa FastHorse (a MacArthur Genius) Friday, Dec. 1, through Sunday, Dec. 3, at the Bank of New Hampshire Stage in Concord (Main Street in Concord; ccanh.com). “Three really REALLY well-meaning teachers and one actress walk into a school. The work at hand: a Thanksgiving pageant that won’t ruffle any features,” according to a press release description of this comedy. Performances are Friday and Saturday at 7:30 p.m. and Sunday at 2 p.m. See tkapow.com for tickets.
• Contoocook Artisans fair: The annual Contoocook Artisans Holiday Craft Fair will be held Friday, Dec. 1, through Sunday, Dec. 3, at the American Legion Post 81 E.R. Montgomery Event Center (169 Bound Tree Road in Contoocook). A juried fine arts and crafts fair, the event will feature more than 30 artisans with locally made items including gifts for the home, baked goods, maple sugar and honey, baskets, holiday items, dolls and children’s toys, wooden items, jewelry, leather items, clothing, oil cloth accessories and handbags, specialty paper and books, felted treasures, pottery, photography, soaps, folk art, beadwork, quilts, Shaker items, Christmas ornaments and more, according to a press release. The fair will run Dec. 1 from 10 a.m. to 7 p.m.; Dec. 2 from 10 a.m. to 5 p.m., and Dec. 3 from 10 a.m. to 2 p.m.
• A Celtic holiday: The Manchester Community Music School will also present upcoming faculty shows — “Spanish Renaissance” featuring Adriana Ruiz (voice) and Pablo Kennedy (lute and theorbo) on Thursday, Nov. 16, and “A Celtic Holiday” featuring Aubrie Dionne (flute), Erin Dubois (flute and piccolo), Kylie Elliot (flute) and Rose Hinkle (flute), according to a press release. The shows start at 7 p.m. and are free with preregistration, which is required. See mcmusicschool.org.
• Holiday sounds: The 35th annual Messiah Sing! performances will take place at Mont Vernon Congregational Church on Saturday, Dec. 2, at 7:30 p.m., and at the Milford United Methodist Church on Sunday, Dec. 3, at 4 p.m., according to a press release. The performance will feature a live orchestra as well as the chorus. Admission is free (donations accepted).
• The Dickens, you say: Theatrical company Carpe Diem will present A Dickens of a Christmas, the tale of a writer’s-blocked Charles Dickens, at the Old Salt Restaurant (Lafayette Road in Hampton) Monday, Dec. 4, through Wednesday, Dec. 6, and Monday, Dec. 11, through Wednesday, Dec. 13, according to a press release. The doors open at 5:30 p.m., show starts at 6 p.m. and includes a three-course dinner as well as live music and holiday carols. Tickets cost $59.99 and must be reserved by calling the restaurant at 926-8322, the release said.
Ooh, that recipe looks good; I wonder what’s in it.
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OK, this looks like the right recipe.
Uh, huh. Yes, I’m sure your Uncle Oswald was very fond of this recipe. I might like to make it myself.
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Yes, that’s a very nice photo of the finished dish—
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and of your Uncle Oswald.
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No, I don’t want to buy all the ingredients for the recipe. You haven’t even told me what they are yet.
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Yes, I’m glad your family likes it, too. Especially your picky 8-year-old.
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Yes, I’m sure he’s very precious to you, and I’m glad he’s gotten over his night terrors.
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OH, COME ON!!!
This has happened to all of us. We want a recipe and end up having to wade through a lot of non-recipe exposition to get to it. It’s very frustrating.
Because it’s a couple of weeks before the holidays (possibly the most recipe-intensive time of year) here are 54 recipes — for breads, desserts, main dishes, feed-a-crowd food, tastiness for when you in this season just need tastiness — with virtually no (additional) exposition.
1) Sesame Crunch Ice Cream
1½ cups (190 grams) tahini paste. I like Krinos brand.
1 scant cup (180 grams) white sugar
3 cups (660 grams) half-and-half, or non-dairy cream
large pinch coarse sea salt
1 Tablespoon dark sesame oil
Blend all ingredients in your blender.
Chill the mixture for several hours or overnight.
Churn according to your ice cream machine’s manufacturer’s instructions.
This is excellent and very sesame-y, but even better when you mix in:
2) Sesame Brittle
¾ cup (160 grams) white sugar
¼ cup (85 grams) rose jam
pinch of coarse sea salt
½ teaspoon ground sumac
1 Tablespoon water
1 ¾ cups (125 grams) sesame seeds
1 Tablespoon coconut oil
¼ teaspoon baking soda
1 teaspoon rose water
Cook the sugar, jam, salt, sumac, water and sesame seeds over medium heat, stirring often. Everything should melt together. Cook until it reaches 305ºF.
Quickly stir in the remaining ingredients — the oil, baking soda and rose water.
Pour onto an oiled silicone baking mat or parchment paper. Smooth out so it’s very thin.
Let cool, then break into small pieces.
This is a delicious, nutty and floral hard candy that will last about one week in an airtight container. If you have one of those little “Do Not Eat” dehydration envelopes, put it in the container with the sesame brittle. It will help keep it from getting too sticky. Even better, break it into smaller pieces and mix it in with your sesame ice cream before hardening it in your freezer.
3) Totally Delicious, Yes-I’m-Serious, Cilantro Ice Cream for the Brave of Heart
½ loaf (99 grams) marzipan, cubed. (Marzipan is a sweetened almond paste. You can find it in the baking section of your supermarket, or online.)
Blend all the ingredients except the marzipan.
Chill for several hours or overnight.
Churn according to your ice cream machine’s manufacturer’s instructions.
During the final minute of churning, add the cubes of marzipan.
If you are not yet a fan of marzipan, you will be after trying this. It is especially good with a slice of banana bread.
7) Apple Bundt Cake
3 Granny Smith apples, peeled and diced (about 440 grams)
3 cups (360 grams) all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon freshly grated nutmeg. If you’ve never grated your own nutmeg, try it. You’ll never go back to pre-ground again.
½ teaspoon salt
1½ cups (360 grams) sour cream
1½ cups (275 grams) white sugar
½ cup (64 grams) brown sugar
3 eggs
Heat your oven to 325ºF.
Butter and flour your Bundt pan.
Whisk together the flour, baking soda, cinnamon, nutmeg and salt.
In another bowl, mix the sugars and sour cream. Mix in eggs, one at a time.
Mix in the diced apples by hand.
Pour mixture into your pre-gunked Bundt pan. Lift the pan and bonk it on your counter 10 times.
Bake for 70 minutes or until it reaches an internal temperature of 200º F.
Remove from the oven. Let it cool for 20 minutes, then remove from the pan.
This is an outstanding Bundt cake. The apples are tart and still a tiny bit crunchy. The cake itself is rich but not too sweet. The nutmeg and cinnamon shine through. This is especially good with Custard Sauce.
8) Custard Sauce
1½ cups (340 grams) half-and-half
1/3 cup (56 grams) white sugar
7 egg yolks
2 teaspoons vanilla
Combine the cream and sugar, then heat over medium heat until just before boiling (175ºF/80ºC), then temper in the egg yolks.
Or — Heat the cream, sugar and egg yolks to 175ºF, whisking constantly.
Strain, to make sure there aren’t any bits of cooked egg, then add the vanilla and chill.
This is delicious on anything British, or on Apple Bundt Cake.
9) Orange Crinkle Cookies (18 vegan cookies)
Orange Crinkle Cookies. Photo by John Fladd.
These are excellent, and especially good if you are baking for a classroom, Girl Scout troop, etc., and don’t know who is dairy-intolerant or allergic to eggs.
1 Tablespoon flax meal or egg replacer, mixed with 3 Tablespoons water
1 box orange cake mix
½ teaspoon orange extract
½ cup orange soda
½ cup (70 grams) chopped, candied orange slices. Trader Joe’s has excellent ones.
powdered sugar
Preheat the oven to 350ºF.
Prepare the egg substitute.
Mix all ingredients together.
Chill in the freezer for 30 minutes.
Roll 1-Tablespoon balls of dough in powdered sugar, and place six to a baking sheet with a silicone mat or parchment paper.
Bake for 18 to 20 minutes.
Cool briefly, then transfer to a cooling rack.
Delicious. Orangey. Crinkly.
10) Cheese Crumb Pudding from an Obscure Antique Cookbook
2 cups (110 grams) bread crumbs (I feel like you could blitz Triscuits in the food processor in lieu of fresh bread crumbs)
2 cups (250 grams) shredded, smoked cheddar – I went with an Australian brand called Old Croc, and I was not disappointed
½ teaspoon dry mustard
½ teaspoon freshly ground black pepper
3 Tablespoon jarred salsa (this is playing pinch hitter for pimientos)
2 eggs
1 cup (225 grams) whole milk
¼ teaspoon paprika
Heat oven to 375º.
Generously butter a 9×9” baking dish.
Mix the mustard, pepper and paprika together in a small dish.
Spread 1/3 of your crumbs over the bottom of the baking dish. Look at them critically. Do they look cold and lonely?
Cover them with a blanket of cheddar — half the cheddar. Sprinkle half the seasoning on top of the blanket. You know, like a blessing.
Repeat with another layer of crumbs, the rest of the cheddar and the rest of the seasoning. Top with a final layer of crumbs.
Mix the milk, eggs and salsa; gently pour over the top of the guys you already have in the baking dish.
Bake for 30 minutes.
Allow to cool for 10 minutes before serving.
Imagine very good macaroni and cheese, intensified, and with the macaroni mysteriously absent. This is extremely decadent, one of the few dishes that will satisfy everyone, including picky children and fathers-in-law.
11) Crumpets – Sort of Like a Cross Between English Muffins and Buttered Toast
1 cup + 1 Tablespoon (235 grams) warm water
1½ teaspoons (6 grams) white sugar
1 Tablespoon (4 grams) yeast
1½ cups (180 grams) all-purpose flour
1 teaspoon (4 grams) coarse sea salt
1 teaspoon (4 grams) baking powder
lots of butter
Combine the water, sugar and yeast. Let sit for 5 to 10 minutes to give the yeast a head start.
Combine flour, salt and baking powder in a medium-sized bowl, preferably a metal one.
Add the wet ingredients to the dry ones and whisk thoroughly to combine.
Leave the batter to rise in a warm-water bath for 45 minutes.
Heat a frying pan or skillet to about 375º — about as hot as you would for pancakes.
Butter the inside of a pastry ring or a small can with the top and bottom removed. Place it on the hot skillet.
Add a dollop of butter, then three large spoonfuls of batter into the ring/can.
Using pancake-making skills, fry the proto-crumpet in the browning butter, until it is ready to flip over. I usually wait until there are a few non-popping bubbles on the surface.
Remove the ring/can — if you buttered it liberally enough, it should slide right off.
Flip your crumpet and cook in more butter, until it is golden brown on the other side.
Remove to a plate and cover with a tea towel, then rebutter your ring/can and make another. Once you have gotten good at this, you might cook two or more crumpets at a time, but because this recipe only makes six, you might want to focus on them individually.
These are buttery and salty and chewy. They make excellent Sunday morning treats, or housewarming gifts. Everyone you give them to will insist on putting butter and or jam on them, and they are delicious that way, but also a treat as is.
12) Sourdough Starter – Yes, for Sourdough Bread, But We’ll Worry About That Another Time
Equal amounts, by weight or volume, of flour and yeast
In a large container — I use a 1-quart plastic takeout container — thoroughly mix the flour and water.
Cover it and set it aside for 24 hours.
As you do this, tiny yeast cells from the air in your kitchen and clinging to tiny flour particles will start to wake up and do what they do best: give off gas and multiply.
The mixture won’t look much different than it did the day before.
Pour out half the mixture, then add the same amount of flour and water as the previous day.
Stir thoroughly, then set aside for another day.
Repeat this every day for a week or so. You will start to notice a yeastiness to the mixture. At that point you can use it in sourdough-y recipes, like sourdough biscuits. The longer you keep your starter — feeding it regularly — the more sour and delicious it will get. Once it is thoroughly established, you can reduce the feedings to three per week. If you are going away on vacation, you can store it without feeding for several weeks in the refrigerator.
13) Sourdough Biscuits
1 teaspoon white sugar
¾ cup (130 grams) all-purpose flour
1½ teaspoons (7 grams) baking powder
½ teaspoon coarse sea salt
½ cup (1 stick) butter
1 cup (264 grams) sourdough starter
Freeze the butter in your freezer for at least 1 hour.
Preheat your oven to 425º.
Combine the sugar, flour, salt and baking powder.
Using a box grater, grate the butter into the flour mixture. If it starts getting melty on your hands, roll it around in the flour.
With your hands, toss the butter in the flour mixture until it is thoroughly combined. (This is the technique I’ve been using for my pie crusts lately, and it works very nicely.)
Add the sourdough starter, and mix to combine. You will end up with a very shaggy dough. Turn it out onto a floured countertop.
Pat the dough into a 5×7” rectangle, about the same size as a postcard. Flip it over so that both sides are floury and not too sticky.
Fold the dough in half, then pat it out to postcard-size. Flip it around in the flour as necessary.
Fold, pat and flip the dough a total of eight times. As you do this, you are building up layers in the dough. Each time you do this, it will become a little smoother and biscuit-doughy.
Pat the dough out into a 7×9” rectangle. Using a large knife or a bench scraper, cut the edges off. As you’ve been patting the dough out, you’ve been pinching the edges a little. Cutting the edges off will allow the biscuits to rise, with lots of layers.
Cut the dough to make six biscuits. Use the off-cuts to make spiral-shaped, wonky biscuits. These will not rise as well or look as pretty, but they will also be delicious.
Bake for 15 to 20 minutes. This will vary, depending on how accurate your oven is. Watch very carefully the first time you do this to get your specific time. In my kitchen, it is 17 minutes.
Nobody from the South will believe you, but these might be the best biscuits you ever have.
14) Strawberry Ice Cream
2⅔ cups (450 grams) frozen strawberries, thawed (The freezing makes the berries give up more juice. Plus, the frozen ones are less expensive than fresh.)
½ cup (175 grams) strawberry preserves
1 generous cup (240 grams) heavy cream
1 Tablespoon (18 grams) lemon juice
More strawberry preserves for layering in
Blend all the ingredients in your blender.
Strain — otherwise the ice cream might be a little too seedy.
Churn according to your ice cream machine’s manufacturer’s instructions.
Layer the soft ice cream with more strawberry preserves before freezing.
This is extra strawberry-y and not too sweet. It’s totally worth making once per week, especially in the winter, when you are feeling sun-deprived.
15) Potatoes au Gratin
12-ounce can evaporated milk
2 cloves garlic
2 Tablespoons butter
1½ pounds (700 grams) potatoes – waxy red potatoes would work well for this, but there really are no wrong potatoes for this dish – peeled and sliced thin
2 cups (200 grams) grated cheese – I like the pre-grated, bagged cheese from the supermarket, but again, there really is no wrong cheese for this
salt and pepper
Preheat your oven to 425º.
Warm the evaporated milk and one crushed clove of garlic, and leave it to steep for 30 minutes.
Rub the inside of a casserole dish with the other clove of garlic, then butter it thoroughly with 2 Tablespoons of the butter.
Put down the potatoes and cheese in three layers, salting and peppering each one.
Strain the warm milk mixture over the potatoes. Dot the top with the remaining Tablespoon butter.
Bake for 35 to 40 minutes. The top should be golden brown.
You’ve got your french fries, your Tater Tots, even your mashed potatoes, but this may be the prince of potato dishes.
16) Coffee Ice Cream
2 cups (454 grams) heavy cream
1½ cups (375 grams) half-and-half
½ cup (100 grams) white sugar
pinch of coarse sea salt
¾ cup (50 grams) ground coffee
1 Tablespoon vanilla
Set aside 1¼ cups of heavy cream, and the vanilla.
Combine the rest of the ingredients in a small saucepan, and heat to hot-but-not-boiling (about 150º).
Remove from heat and let it steep, covered, for about an hour.
Strain the coffee mixture into the rest of the cream. Add the vanilla.
Chill for several hours or overnight.
Churn according to your ice cream machine’s manufacturer’s instructions.
This is outstanding coffee ice cream, but be warned that two scoops of it before bed kept me awake until 4 a.m.
17) Corn Chowder
1 stick (8 ounces) butter
1 small or ½ large white or yellow onion, chopped
4 ears sweet corn, cut from the cob; alternatively, one small bag of frozen corn
1 hatch/poblano chili, chopped
½ gallon milk
1 large baking potato, peeled and diced
salt, pepper and smoked paprika to taste
Melt the butter in a large soup pan. (If you are a bacon-eater, half a package of bacon, chopped, fried and rendered, will work well too.)
Add the onion and corn. Sauté until they have some color.
Add the pepper, potatoes and smoked paprika. If you are using bacon, you can skip the paprika at your discretion. You really want a rich, smoky flavor in the background, though. Cook for another five minutes or so.
Add the milk. If you are using fresh sweet corn, chop the cobs in half and use them, too. They will make the chowder extra-corny.
Bring to a simmer, then cook on low heat for 60 minutes.
Season to taste and serve with bread and butter.
This is probably the easiest soup you will ever make from scratch. If you wanted, you could make this entirely from frozen vegetables and still impress picky chowder purists.
18) Scallion Pancakes
½ cup (170 grams) sourdough starter
2 Tablespoons (28 grams) water
¼ teaspoon coarse sea salt
1 teaspoon baking powder
2 or 3 scallions, finely chopped
a large handful of fresh herbs, chopped – I like chives and basil; cilantro is always good
1 teaspoon sesame oil
oil for frying
Heat the oil in a frying pan until shimmering.
Combine all the ingredients, reserving half the scallions.
Fry the batter in 3 to 5 batches, sprinkling the reserved scallions on top.
Fry on both sides, drain and serve.
The more quickly you eat these, the crisper they will be.
19) Paneer – Fresh Indian Cheese
1 gallon whole milk
⅓ cup vinegar
Heat the milk in a large soup pot, stirring occasionally to keep it from bonding too firmly to the bottom.
Bring to a boil. Remove from heat immediately.
Stir in the vinegar. Stir for another minute or so, until the milk solids separate from the watery liquid. (This is whey, as in “Little Miss Muffet sat on a tuffet.”)
Line a large colander with a tea towel. Strain the clumpy milk mixture into the towel.
After a minute or so, squeeze some of the moisture out of the towel. Set the towel aside to drain for another hour or so.
You just made cheese. Cut it into cubes, and store it in your refrigerator to make curries with, like a Paneer-Pistachio Curry.
20) Paneer-Pistachio Curry
½ cup (75 grams) cashews
1 bag frozen onions and peppers
8 to 10 cardamom pods, crushed and placed in a tea strainer
2 or 3 serrano chilies, stemmed, seeded and chopped
1½ teaspoons coarse sea salt
1 teaspoon ground cayenne pepper
½ cup (75 grams) salted, roasted, shelled pistachios
8 ounces paneer cubes
1 bunch of cilantro leaves and stems, rinsed and chopped
Boil the cashews, peppers/onions, serranos and cardamom in 2 cups of water for 10 minutes.
Remove the tea strainer, then puree the mixture with an immersion blender or in your regular blender. Return to the pot.
Stir in the pistachios, paneer, salt and cayenne. Warm for five minutes.
Stir in the cilantro and serve with naan.
This is spicy, nutty, hearty curry. If you think you don’t like curries because you don’t like curry powder, this may change your mind. This is a gateway drug to Indian cooking.
21) Granola
2½ cups (225 grams) rolled oats
¼ to ½ cup (75 grams) coarsely chopped nuts
¼ to ½ cup (70 grams) poppy seeds, sesame seeds, or a mixture of both
3 Tablespoons brown sugar
½ teaspoon coarse sea salt
½ teaspoon ground cinnamon
¼ teaspoon black pepper
¼ teaspoon cayenne
¼ cup (50 grams) vegetable oil
⅓ cup (112 grams) honey
2 Tablespoons vanilla
Preheat your oven to 305º.
Mix the dry ingredients together in a large bowl.
Add the wet ingredients and mix thoroughly. You might be able to do this with a spatula; you will probably end up using your hands.
Drop the mixture onto a silicone sheet or parchment paper on a large baking sheet.
Bake for 15 minutes.
Remove from oven and stir with a wooden spoon or spatula. Press the mixture down, especially in the corners of the pan.
Return to oven and bake for another 15 minutes.
Remove from oven and let cool before breaking into clumps.
This is a salty, spicy, lightly sweet granola that will make itself remembered.
22) Peppermint Stick Ice Cream
Peppermint Stick Ice Cream. Photo by John Fladd.
3 cups (680 grams) half-and-half
pinch of salt
⅓ cup (65 grams) white sugar
4 crushed candy canes (about 70 grams)
1 Tablespoons cornstarch
Another 4 (70 grams) crushed candy canes
Combine cream, salt, sugar, the first batch of candy canes, and cornstarch in a medium saucepan. Heat until the candy canes have completely melted and the mixture has thickened. It should look like pink hot chocolate.
Chill for several hours or overnight.
Churn according to your ice cream machine’s manufacturer’s instructions.
About five minutes before the mixture is done churning, add the second batch of peppermint candy.
This is an outstandingly pepperminty ice cream and an excellent way to use up late-season leftover candy canes.
23) Peanut Butter and Jelly Bundt Cake
Butter for generously greasing your Bundt pan
⅓ cup (75 grams) finely chopped dry-roasted peanuts
½ cup (114 grams) sour cream
1¼ cup (213 grams) brown sugar
½ cup (135 grams) peanut butter
1¾ cup (210 grams) all-purpose flour
¾ teaspoon baking powder
½ teaspoon fine sea salt
¼ teaspoon baking soda
3 eggs
⅓ cup (76 grams) half-and-half
1 Tablespoon vanilla
¾ cup (255 grams) strawberry jam
11 (60 grams) maraschino cherries, stems removed
Preheat your oven to 350°.
Prepare a Bundt pan — lavishly butter the inside surface with butter, then dust it with crushed peanuts.
Measure or weigh out the sour cream, brown sugar and peanut butter in the bowl of your stand mixer, or the bowl that you’re going to finish the cake batter in. Now leave it alone until you are ready for it.
Combine all your dry ingredients in a separate bowl. If you worry about such things, go ahead and sift them together; otherwise just stir them together with a spoon.
Beat the sour cream, sugar and peanut butter together into a fine goop.
When your goop is as light and fluffy as it is going to get, continue beating, adding the eggs one at a time, followed by a glug of vanilla.
At this point your mixture is pretty soupy. You’ll be happy to know that it’s time to add the dry ingredients, alternating with the half-and-half.
Scrape the sides of your bowl down to make sure that everything has gotten mixed together, then pour a little more than half of your batter into your Bundt pan.
Bonk the Bundt pan firmly on the top of the counter twice. This is to make sure that there are no air pockets. If you want to, you could wait until you’ve added all the ingredients. In this particular recipe it might also drive your jam and cherries downward, to what will be the top of the cake, and make visible jam inclusions. In any other cake this would be a bug. In this cake it would be a feature.
Gently spoon the jam in a ring around the Bundt pan, on top of the batter you just poured in. Place the cherries in a ring on top of the jam.
Pour the rest of the batter into your pan, making sure to cover the jam and cherries. Don’t worry about being particularly neat; the batter will level itself out.
Bake at 350° for about half an hour. If you are worried about whether it is completely baked, stab it with a probe thermometer. If it reads over 200° F, you’re fine. Don’t worry about it being overbaked; that’s what the sour cream is there for. It has your back.
Let the cake cool in the pan for 10 to 20 minutes, then invert it onto a plate. I find that I rise up onto my toes as I make the flip, then come down hard on my heels. I don’t know if that does anything productive, but I like to think that it lets the finished cake know that I mean business.
This is a moist, not too sweet snack cake, ideal for sharing with a special friend over coffee.
24) Roasted Banana Sorbet
3 tired bananas, the type you might find in the sale rack at a supermarket or by the cash register at a convenience store, the type that has seen too much of life – these are the sweet, flavorful ones
⅓ cup (70 grams) brown sugar
1 Tablespoon coconut oil
1⅔ cups (375 grams) non-dairy half-and-half
2 Tablespoons white sugar
1 Tablespoon créme de banana
1½ teaspoons lemon juice
¼ teaspoon coarse sea salt
Preheat your oven to 400º.
Slice your bananas, and mix with brown sugar and coconut oil.
Transfer to an oven-proof pan or dish, and roast for 40 minutes, stirring halfway through.
Remove from the oven and allow to cool.
Combine all ingredients, including the banana mixture, in your blender and blend thoroughly.
Chill for several hours or overnight.
Churn according to your ice cream machine’s manufacturer’s instructions.
Your kitchen will smell amazing while you roast the bananas. If you have a child who complains about not liking bananas, sympathize with them and eat it all yourself.
25) Blackberry Syrup
1 bag frozen blackberries
An equal amount (by weight) of white sugar
1 Tablespoon lemon juice
Combine the sugar and frozen berries in a medium saucepan over medium heat. At this point you will be extremely skeptical: This mixture looks far too dry to ever turn into syrup. Have patience.
Keep stirring the mixture occasionally. As the berries thaw, they are going to give up a surprising amount of liquid. When they froze, ice crystals pierced all the cell walls, and now you get all that juice, with very little work.
Keep stirring, crushing berries wherever possible. Bring to a boil.
Let the syrup boil for five or six seconds to make sure that the sugar has all been dissolved, then remove from the heat.
Pour the hot syrup through a fine-mesh strainer to remove all the seeds. There will be a lot of them.
Stir in the lemon juice.
Let the syrup cool, bottle it and store it in your refrigerator for a month or so.
This is an excellent topping for ice cream or pancakes, but also a surprisingly wonderful ingredient for cocktails.
26) Rich and Decadent Peanut Butter Soufflé
2 large eggs, separated
½ cup + 1 Tablespoon (120 grams) brown sugar
¼ cup minus 1 teaspoon (55 grams) peanut butter
Small glug of vanilla, about 1 teaspoon
pinch of salt
Preheat your oven to 350°.
Separate your eggs. Do this over the bowl of your stand mixer, or the bowl you will be beating the egg whites in. Everyone has their own method for separating eggs. My preference is to break the shell on a flat surface, like a countertop. (This pretty much eliminates small pieces of shell in the bowl that I have to fish out.) I crack the egg open and pour it into my open hand. I keep my fingers just far apart enough that the egg white will eventually release its hold on the yolk and slip through them into the bowl. Remember to wash your hands before and after doing this.
Place the egg yolks in a separate large bowl. Add the brown sugar and peanut butter. Mix well with a spoon. The mixture will be really stiff, so it will be more a matter of mashing than mixing.
Add the salt and vanilla to the egg whites, then whisk them to medium peaks. Have you ever seen a cooking show or competition where a baker beats their egg whites, then holds the bowl over their (or a competitor’s) head to show that they are stiff enough? This is what bakers call stiff peaks. That’s a little stiffer than we want for this recipe. We want them to be the consistency where the TV baker starts giggling and it is just enough to make the egg whites slowly glop onto somebody’s head.
With a silicone spatula, scoop out about a third of your egg whites and mix them into the peanut butter mixture. This is what professionals call loosening up a stiff base. Go ahead and mix everything together. As the mixture becomes more liquidy and stir-able, the doubt you’ve been feeling about your ability to pull this whole soufflé off will ease up by about 15 percent.
This next step is the closest thing to tricky. Use the spatula to scoop out about half the remaining egg whites and put them in the peanut butter bowl. Run the edge of the spatula through the middle of the mess, then sweep it around the edge of the bowl. A tiny bit of the whites will mix together with the base. This is called folding in the egg whites. Even though you can’t see it easily with the naked eye, beaten egg whites are made up of a gazillion tiny bubbles, held together by the sticky proteins in the egg white itself. Remember when your hands felt sticky and gross after separating the eggs? That stickiness is what’s holding those tiny bubbles together. Those bubbles are what’s going to lighten your soufflé and give it lift. By folding the egg whites into the mixture, instead of just stirring it, you are preserving as many of the bubbles as possible. Keep folding until the whites are mostly incorporated with the base.
At this point, your peanut butter mixture should be looking a lot lighter. Your soufflé stress will also lighten up, probably another 15 percent. Fold the rest of the egg whites into the mixture.
Gently spoon the mixture into two large ramekins and put them into your preheated oven.
Bake for approximately 30 minutes. Your oven and mine are probably different by a few degrees, so you might have to make this recipe a couple of times before you perfect the timing. The good news is that even sub-optimal soufflés are awfully good.
Pull the puffed-up soufflés from the oven and serve immediately. The now-baked bubble matrix is proud and puffy, but it will collapse within the next 10 minutes. Serve with something fruity, like Rhubarb Compote.
27) Rhubarb Compote and Rhubarb Syrup
This recipe is very much like the one for Blackberry Syrup, but at the end of the process you get syrup and compote.
rhubarb – cleaned and chopped
the same amount of white sugar, by weight
juice of half a lemon
Freeze the chopped rhubarb for several hours or overnight. This will allow ice crystals to pierce all the cell walls.
Heat the frozen rhubarb and sugar in a saucepan. As it thaws, the rhubarb will give off quite a bit of liquid. If you want to help the process along, you can crush the rhubarb with a potato masher.
Bring the mixture to a boil to ensure that the sugar has dissolved completely.
Remove from heat. Stir in the lemon juice.
Strain the mixture with a fine-meshed strainer.
The liquid is your rhubarb syrup, which makes a delightful Rhubarb Margarita, and the solids are a very nice compote that is delicious on toast or with a Peanut Butter Soufflé. Both will last for two or three weeks in your refrigerator.
28) Rhubarb Margarita
2 ounces blanco tequila – I like Hornitos
1 ounce rhubarb syrup
¾ ounce fresh squeezed lime juice
Combine all three ingredients with ice in a cocktail shaker.
Shake until the shaker becomes painful to hold.
Strain into a cocktail glass, and drink while listening to flamenco music.
29) Carrot Pie
purée of two large carrots – about 1½ cups, or 300 grams
½ teaspoon ground ginger
¼ teaspoon ground cinnamon
½ teaspoon kosher salt
½ cup (99 grams) sugar
2 whole eggs
½ cups (1 can) evaporated milk
zest of 1 large orange
1 pie crust
Preheat the oven to 450º F.
Whisk all ingredients together in a medium-sized bowl.
Pour into the pie crust. Much as with a pumpkin pie, the crust does not need to be blind-baked.
Bake at 450º for 15 minutes, then lower the temperature to 325º and bake for a further 50 to 55 minutes or until the blade of a knife comes out more or less clean.
30) Sweet Lemon Buns
1 cup (227 grams) whole milk
1½ Tablespoons butter
¼ cup (50 grams) white sugar
1 Tablespoon yeast
zest of 2 lemons (about 7 grams)
juice of ½ lemon (40 grams)
½ cup (85 grams) golden raisins
1 egg
3 cups (360 grams) all-purpose flour
1 teaspoon salt
In a small saucepan, heat the milk, butter and sugar, until the sugar is completely dissolved. Remove from heat.
Stir in the yeast, then leave the mixture to proof for 10 to 15 minutes.
In a large bowl, combine the yeast mixture, lemon rind, lemon juice, raisins and egg. This will make a gloppy mess.
Add the flour and salt. Knead with the bread hook on your stand mixer, or by hand for five to 10 minutes.
Pull the still-sticky dough into a tight ball, then place in an oiled bowl to rise.
Let the dough rise for one to two hours, until it has doubled in size.
Preheat your oven to 350º.
With a large knife or bench scraper, divide the dough into 12 portions.
Form the portions into proto-buns and leave to rise a second time on parchment paper or a silicone baking sheet, about 20 minutes.
Bake for 20 minutes.
Eat, warm from the oven, with too much butter, or with Egg Foo Yung Salad.
31) Egg Foo Yung Salad
I am passionately fond of eggs, but not hard-boiled ones, or, as I like to call them, “sulfur-flavored Jell-O.” This is an excellent work-around egg salad.
1 order takeout egg foo yung, minus the sauce
mayonnaise
pickled red onion
pickled jalapeños
canned water chestnuts
roasted, salted pecans
a tiny amount of sesame oil
salt and pepper
Chop the egg, onion, jalapeños and water chestnuts. Place in a medium-sized bowl.
Add the mayo, sesame oil and pecans to taste.
Season to taste.
There are no specific amounts of any ingredient in this recipe, because egg salad, like tuna or potato salad, is entirely dependent on individual preferences. About once per month I stop for takeout egg foo yung just to make this.
32) Boston Brown Bread
Boston Brown Bread. Photo by John Fladd.
generous ½ cup (60 grams) whole wheat flour
generous ½ cup (67 grams) rye flour
generous ½ cup (75 grams) fine corn flour or masa harina
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon ground allspice
½ cup (85 grams) golden raisins or dried blueberries
1 cup (227 grams) buttermilk
1 teaspoon vanilla
½ cup (170 grams) molasses
Heat your oven to 325º.
Generously butter a loaf pan or large coffee can.
Combine all dry ingredients in one bowl, and the wet ingredients in another.
Combine the contents of the two bowls.
Pour the batter into the loaf pan or coffee can. Cover the top with foil and tie it with twine.
Put the pan or can in a large roasting pan or Dutch oven, and fill 1/3 of the way up with boiling water.
Cover the roasting pan or Dutch oven, and bake for two hours and 15 minutes. Check in on the water level from time to time, and refill as necessary. The bread will be ready when a toothpick comes out clean.
Cool for 10 minutes before serving with a truly inordinate amount of butter.
Use any leftovers the next day for Brown Bread French Toast.
33) Boston Brown Bread French Toast
Make French toast from your leftover Boston Brown Bread.
34) Flame-Grilled Vegetables
Flame-Grilled Vegetables. Photo by John Fladd.
2 red potatoes, peeled and diced
1 large onion, diced
1 yellow or red bell pepper, diced
1 can artichoke bottoms, diced – artichoke hearts are fine, but if you can find the bottoms, they will be a revelation; they taste the same, but with a meaty texture
1 can jumbo black olives, strained
1 package haloumi cheese, diced
½ bottle balsamic vinaigrette salad dressing
salt and pepper
Several hours before you want to eat, boil the potatoes until they are just al dente — maybe five minutes from being perfectly cooked.
Add the potatoes and all the other ingredients to a gallon-sized zip-lock bag. Squeeze as much air out as possible. Leave the bag on the kitchen counter to let the vegetables marinate for two to three hours.
Half an hour before dinner, start the charcoal in your grill.
When you have a good set of coals, march outside with a determined expression, a grill pan, a pair of tongs and a cold beer.
Place the grill pan — it looks like a metal basket with a lot of holes in it — over the coals, then pour the contents of the bag into it.
There will be a huge hiss, but don’t worry, the coals have not gone out.
Grill the vegetables until the onions and haloumi have some good color. Move them around with the tongs from time to time. You will probably have to change position from time to time to escape the worst of the smoke. This is the price you pay for delicious grilled vegetables.
Sneak a piece of potato or pepper occasionally. You will know when everything has cooked.
Finish your beer, then make way too big a production of bringing the hot grill pan back into the kitchen for service.
35) Homemade Hummus
2 15.5-ounce cans of chickpeas, sometimes labeled as garbanzo beans
1 teaspoon kosher salt
1 clove fresh garlic
½ cup (117 grams) tahini paste, sort of like a peanut butter made from sesame seeds
1 lemon, squeezed
olive oil and paprika to garnish (optional)
Using a colander, drain and rinse the chickpeas to wash away any metallic taste from the cans.
In a blender or food processor, combine the chickpeas, salt, garlic and a generous cup of water. Blend or process on low speed for two minutes or so. The mixture will be a tan color and look a little grainy.
Add the tahini and lemon juice, then blend or process again for three to four minutes.
Pour into a serving dish. Garnish with a splash of olive oil and a sprinkling of paprika, then surround the bowl with olives, pickled turnips and torn or sliced pieces of flatbread.
36) Homemade Chocolates
You’ve probably watched a cooking competition and been scared off from ever trying to mold your own chocolates because the judges kept going on about properly “tempering” your chocolate and made it seem like glass-blowing or something.
Buy some silicone chocolate molds, or soap molds, or even ice cube trays from a craft store, or online.
Ingredients:
chocolate
That’s it. You can, of course add pretzel pieces or crushed peppermint, or white chocolate chips, but all you really need is chocolate. Dark chocolate chips do very nicely.
Fill a small, microwave-safe bowl with chunks of chocolate. Microwave for 20 to 30 seconds.
Stir. At this point the chunks are probably just a little melted around the edges.
Microwave for 15 more seconds. Stir. More melty…
Let’s go 10 more seconds, then really stir. The warm chocolate will melt the rest of the pieces.
When you have a bowlful of melted chocolate, pour it into the molds. Make sure that you jab at it with your spoon or craft stick a little to get into any crevices.
Cool for an hour or so in your refrigerator, then de-mold.
Bask in the admiration of friends and co-workers.
And as long as you’re melting chocolate, you might as well make some Chocolate-Covered Cherries.
37) Chocolate-Covered Cherries
melted chocolate (see above)
maraschino cherries, stems removed.
One at a time, drop cherries into the melted chocolate, and roll them around with a fork until they are completely covered.
Transfer to wax paper or parchment paper to set.
Eat them, or use them to woo an attractive, dark-eyed stranger.
38) World’s Greatest Breakfast Sandwich
1 slice of ordinary sandwich bread (seriously, don’t try to get fancy with this), toasted
peanut butter
pickled jalapeños
1 egg, scrambled (I cook mine in the microwave oven for 67 seconds)
salt and pepper to taste
OK, go ahead. Be skeptical, but once you’ve tried this you will make it again: Toast, peanut butter, jalapeños, scrambled egg, salt and pepper.
39) Taco Variations – Which Absolutely Should Be the Title of a Piece of Classical Music
So, the key to an extended family get-together, like on Christmas Eve, or Eid al Fitr, is feeding everyone generously, and keeping grumbling to a minimum. One of the best ways to do that is with tacos. Everyone likes some sort of tacos, so set up a taco bar in the kitchen with crispy shells, traditional grilled tortillas, and a variety of different ingredients. Here are a few ingredients that you probably haven’t thought of:
Pan-Fried Hominy – Drain a couple cans of hominy (alkali-treated corn that you can find in the canned vegetable section of the supermarket, near the beans), and fry them in butter until they are golden brown. They have a chewy texture and carb-y flavor that adds a whole new dimension to a taco.
Pulled Chicken – Buy a rotisserie chicken at the supermarket and pull it apart into taco-sized chunks. Half the work, all the flavor. You can set some golden-brown skin aside for a relative you actually like.
Plant-Based Hamburger Substitute – It is highly likely that you have at least one member of your extended family who is vegetarian or vegan and generally sulky about being left out at family gatherings. It is just as easy to make hamburger taco filling from Impossible or Beyond Burger. You wouldn’t even need to tell any of the huffier members of the family; just whisper in the ear of your relative-arian, and let them know that you have their back.
40) Another Cocktail – A Cranberry Cobra, Made with Cranberry Syrup
The Cranberry Cobra
½ ounce lemon juice
¾ ounce golden rum
½ serrano chile
1½ ounces blisteringly cold vodka
1 ounce cranberry syrup (see below)
½ ounce unsweetened cranberry juice
1 bottle Fever Tree Aromatic Tonic
Muddle the serrano in the bottom of a cocktail shaker.
Add the rum and vodka, and dry-shake (without ice). Capsaicin, the fiery chemical in chiles, is alcohol-soluble, so dry-shaking it will allow the rum and vodka to strip out more heat and flavor from the serrano.
Add the lemon juice, cranberry syrup, cranberry juice and ice, then shake again, as vigorously as you see fit.
Strain into a tall Collins glass, over fresh ice.
Top with tonic and stir gently.
41) Cranberry Syrup
1 part sugar
1 part 100% cranberry juice – NOT cranberry juice cocktail
Bring both ingredients to a boil in a small saucepan and cook until the sugar dissolves completely, about two minutes.
Actually that’s it. You will probably want to let it cool before actually using it in a cocktail.
So, right now, if you are a thoughtful reader, you are asking why you can’t just use cranberry juice and simple syrup in the Cranberry Cobra and skip the syrup-making altogether. Seven words for you: Apple. Pie. Ala. Mode. With. Cranberry. Syrup.
42) Thumbprint Cookies
1½ cups (3 sticks) butter, softened
1 cup (198 grams) white sugar
2 whole eggs
1 Tablespoon vanilla
½ teaspoon salt
3½ cups (163 grams) all-purpose flour
1 cup fruit preserves, any flavor – the key here is to find some sort of really unusual jam that people won’t be expecting: ginger preserves, hot pepper jelly, rose jam, lime marmalade — these are all excellent choices
Preheat your oven to 350º
In a medium bowl, cream together the butter, white sugar, then the eggs.
Mix in flour a little bit at a time until a soft dough forms.
Roll dough into 1-inch balls. Place balls 2 inches apart on parchment paper or a silicone baking sheet.
Use your finger or an instrument of similar size to make a well in the center of each cookie. Fill the hole with 1/2 teaspoon of jam.
Bake for 14 minutes in the preheated oven, until golden brown on the bottom. Remove from cookie sheets to cool on wire racks.
43) Failure Cookies, aka Blank Canvas Cookies
This recipe was adapted from another 100-year-old newspaper clipping, and something was definitely lost in the translation. The filling burned and the dough turned out to be impossible to roll out. And yet — think of this as a Blank Canvas cookie. It has a mild, shortcake-like flavor that lends itself to modification. Add some peppermint oil? It would work beautifully. Lemon zest and lemon oil? Please. Bourbon? Why not?
1 cup (227 grams) whole milk
1 cup (198 grams) sugar
½ cup (1 stick) butter
3½ cups (420 grams) all-purpose flour
1 egg
pinch salt
1 Tablespoon baking powder
Preheat your oven to 375º
In a medium bowl, whisk the flour, salt and baking powder together. Set aside.
Cream the butter and sugar in your stand mixer until light and fluffy.
Add the milk and the egg.
Gradually add the flour mixture and mix until it has been incorporated.
Drop 1-Tablespoon dollops of the batter onto parchment paper or a silicone baking sheet, six at a time.
Bake for 10 minutes. Cool briefly before eating, or making a Trifle.
44) Failure Cookie Trifle
Failure Cookie Trifle. Photo by John Fladd.
The amount of each ingredient will be determined by the size of your trifle dish.
Failure Cookies
heavy cream
maple syrup
frozen cherries
amaretto
Thaw and drain frozen cherries. Soak overnight in amaretto.
Whip the cream until stiff with maple syrup as a sweetener.
In a large, or whatever size you have, glass dish, layer Failure Cookies, maple whipped cream, and marinated cherries.
Repeat as many times as you have ingredients and room in the bowl.
Dust the top with nutmeg or chocolate shavings.
45) Chocolate-Orange Cookies, Also From a 1923 Newspaper Clipping
2 egg whites
1 cup (114 grams) powdered sugar
6 Tablespoons unsweetened cocoa
4 teaspoons melted butter
¾ teaspoon cinnamon
1 cup (about 1½ slices, 68 grams) fresh soft bread crumbs – a food processor or blender will crumb bread very nicely
½ cup (85 grams) chopped candied orange slices – Trader Joe’s has very good ones
2 teaspoons vanilla
Mix the cocoa and butter into a stiff paste. Set aside.
Beat the egg whites to medium peaks.
Slowly mix in the powdered sugar…
Then the salt and cocoa paste…
Mix in the cinnamon, bread crumbs, chopped orange pieces and vanilla, until combined.
Chill the dough for 30 minutes.
Heat your oven to 350º.
Bake 1-Tablespoon balls for 10 minutes.
Cool and eat.
46) Browned Butter Cookie Bars
1 cup (2 sticks) butter
1 cup (213 grams) packed brown sugar
½ cup (99 grams) white sugar
½ teaspoon salt
⅓ cup (76 grams) whole milk
2 teaspoons vanilla
2½ cups (300 grams) all-purpose flour
1 cup (170 grams) chocolate chips
4 ounces (about 1 large bar) dark chocolate, chopped
2 Tablespoons heavy cream
2 teaspoons light corn syrup
sea salt flakes
Grease and line a 13×9” baking pan with parchment paper.
In a small saucepan, melt the butter, and cook until it turns light brown and smells nutty. Pour into a bowl to cool.
Add both sugars and the salt to the browned butter until completely combined.
Beat in the milk and vanilla, then the flour and chocolate chips.
When this has turned into cookie dough, transfer it to the baking dish and smash it down flat with a spatula, making sure to fill the corners. Put this in the refrigerator to chill while you play with melted chocolate.
In a small saucepan, maybe the one you used to brown the butter, heat the dark chocolate, cream and corn syrup. When it has turned to a melted saucy consistency, take the cookie dough from the refrigerator and pour the chocolate onto it. Tilt the pan to completely cover the dough. Sprinkle the top with sea salt.
Chill overnight, then cut into bars.
47) Gooey Butter Rum Bars
¾ cup (1½ sticks) butter
½ cup (99 grams) white sugar
1 teaspoon baking powder
½ teaspoon salt
3 eggs
2 Tablespoons dark rum
1¼ cups (150 grams) all-purpose flour
1 8-ounce package cream cheese, softened
2½ cups (284 grams) powdered sugar
Heat your oven to 350º.
Grease and line a 9×13” baking pan with parchment paper.
Beat ½ cup (1 stick) of the butter with your mixer. Add the white sugar, baking powder, and half the salt. Beat until light and fluffy.
Add one egg and 1 Tablespoon of the rum. Keep mixing.
Beat in the flour until everything is combined.
Smush this dough into the bottom of the baking pan. Make an even layer, including the corners.
Clean out the mixing bowl, then beat the remaining butter and the cream cheese until light and fluffy.
Add the rest of the ingredients, being careful to add the eggs one at a time.
Pour the batter on top of the crust in the baking pan.
Bake 30 to 35 minutes.
Cool, cut and eat gleefully.
48) 1970s-era Nuts & Bolts (Chex Mix)
½ cup salted butter (1 stick)
2 Tablespoons full-sodium soy sauce
1¼ teaspoons seasoned salt
¼ teaspoon garlic salt (if there was any way to cram more salt into this, we didn’t know about it in the ’70s)
2¾ cups Corn Chex
2¾ cups Rice Chex
2¾ cups Wheat Chex
1½ cups cocktail peanuts (oh, wait – apparently there is a way)
1½ cups sesame sticks
Preheat oven to 275 degrees F.
Melt butter in a shallow pan. Stir in soy sauce, seasoned salt and garlic salt.
Add cereal, peanuts and sesame sticks. Mix until all pieces are coated.
Place on a shallow baking pan with sides.
Bake for 40 minutes, stirring every 10 minutes.
49) Switches and Coal, a Krampus-Themed Holiday Drink
Switches and Coal. Photo by John Fladd.
This is a take on a classic drink called a Black Satin, but boilermaker-y:
3 ounces very dark beer – stout or porter
3 ounces Brut Champagne
2 ounces of the darkest rum you can get your hands on – I like Cruzan Black Strap
Gently pour the very dark beer into a tall glass.
Float the Champagne on top of it. Pour it over the back of a spoon. It will not make visibly separate layers, but it makes a difference.
Pour a shot of very dark rum, then drop it into the mixture.
Drink, while complaining to your husband about your day.
50) Greyhound – A Retro Cocktail that Will Make You Feel Better About Things in General
2 2-inch slices of grapefruit rind (just the thin outer layer – the grapefruit will bring enough bitterness without using any of the white pith under the surface)
1½ ounces good gin – I like Death’s Door
1 ounce St. Germain, an elderflower liqueur
2 ounces unsweetened ruby grapefruit juice
Muddle the grapefruit peel thoroughly in the bottom of a cocktail shaker. This will release citrus oil and add an extra layer of grapefruitiness to the finished drink. Feel free to really smash the peel.
Add the other ingredients and four or five ice cubes to the shaker, and shake thoroughly.
Strain over ice in a rocks glass.
Sip while thinking about that one time when you met that guy with that crazy idea. What would have happened if you’d thrown caution into the wind?
51) Lady In Blue – A Classic Cocktail With a Touch of Sophistication
1½ ounces very cold gin
¼ ounce créme de violette
¾ ounce fresh squeezed lemon juice
½ ounce simple syrup
3 drops orange blossom water
A “slip” of blue curaçao
Combine all ingredients except the blue curaçao with ice in a cocktail shaker.
Shake until frost forms on the shaker and your hands become uncomfortably cold.
Strain into a martini glass. This is one occasion where you should not frost the glass first; you will want to show this cocktail off. The frosted glass would mess with that.
Pour a small slip of blue curaçao down one side of the glass. It is denser than the rest of the drink and will pool in the bottom of the glass.
52) Existential Luau – A Tiki Drink That Brings Up Difficult Questions
1 ounce lime syrup (see below)
1 ounce Campari
2 ounces gin (I like Death’s Door)
4 ounces pineapple juice
cracked ice or tiny ice cubes
Fill a tall glass — a pint glass or a Collins glass — with ice.
Add lime syrup, Campari and gin.
Top off with pineapple juice.
Stir with a bar spoon.
Drink while thinking what you would name your boat, and then the bar you would run when you got to a tropical island, sold the boat and opened a bar.
53) Lime Syrup
juice of 3 or 4 limes
An equal amount (by weight) of white sugar
zest of 2 limes
In a small saucepan, bring the lime juice and sugar to a boil. Stir until the sugar is completely dissolved, about 10 to 15 seconds, once it’s boiling.
Remove from heat and add lime zest. Let it steep for 30 minutes.
Strain the zest from the syrup, so it doesn’t get bitter.
Label your jar so you won’t have an awkward moment a week from now, when your wife wants to know what’s in that jar in the door of the fridge.
54) Navy Grog
1 ounce black rum, the darker the better – I like Cruzan’s Black Strap for this
1 ounce golden rum – I’ve got a bottle of Kirk and Sweeney that I save for special occasions like this
1 ounce white rum – Bacardi is fine for this; the white rum in this recipe is like the friend who is seriously underdressed to get into a club but is able to brazen her way through because of her fancy friends
1 ounce honey syrup
¾ ounce grapefruit juice
¾ ounce fresh-squeezed lime juice, plus half a lime for garnish
1 ounce aggressively bubbly seltzer – I like Topo Chico
1 sprig fresh mint for garnish
Fill the large half of a cocktail shaker to the top with ice.
Pour the ice into a clean tea towel. Wrap the ice in the towel, then beat it brutally with something heavy (I use the billy-club-sized pestle from my largest mortar and pestle for this). Beat the towel until you have a variety of ice shards, from half cubes to pebbles to legitimate snow. Pour this ice back into your cocktail shaker. It will take up significantly less room than before.
Add the rums, honey syrup and citrus juices to the shaker, and shake thoroughly.
Add the carbonated water, then stir gently with a bar spoon.
Pour the entire contents into a glass. Does it have to be a Tiki mug? It could be; again, who’s going to judge you? But frankly, any large-ish glass, mug or mason jar will do.
Squeeze the remaining half lime into the glass, then drop the carcass in to class the joint up a little. Finish it off with the fresh mint.
