Category: Food

In the kitchen with Phil Mastroianni

Phil Mastroianni is the co-owner and founder of Fabrizia Spirits (fabriziaspirits.com), a Salem-based producer of all-natural limoncello that he launched in 2008 with his younger brother, Nick. Fabrizia Spirits has become a leading purveyor of limoncello in the United States and has since expanded its product line to include a variety of ready-to-drink cocktails, like its Italian margarita and Italian-style lemonade; multiple flavors of vodka sodas, like Sicilian lemon, blood orange and raspberry; and liqueurs, the newest of which is the Crema di Pistacchio. In November 2020 the Mastroiannis launched the Fabrizia Lemon Baking Co. (fabrizialemonbakingcompany.com, and on Facebook and Instagram @fabrizialemonbakingco), which now offers its own line of limoncello-infused baked goods including cookies, whoopie pies, biscotti, blondies, loaves and white chocolate-dipped truffles. Each item is baked fresh on site at Fabrizia’s Salem headquarters. Orders can be placed online and can be shipped anywhere in the country within three business days.

What is your must-have kitchen item?

The mixer at our bakery is hands down the No. 1 important tool, besides the oven, obviously.

What would you have for your last meal?

Spaghetti and meatballs with a fresh tomato sauce, made by my mother.

What is your favorite local restaurant?

The Copper Door. I love their service, and the quality of their food is amazing. Everything that they make is delicious. … I used to go to the one in Bedford a lot, but the Salem one that opened is right down the street from our facility, so it’s very convenient.

What celebrity would you like to see trying one of your baked products?

Giada De Laurentiis. If I had a wishlist of people, she would be on it. … I would send her our cookies and our limoncello loaf and I would love to get her thoughts on them.

What is your favorite baked product that you offer?

A warm limoncello cookie coming right out of the oven is still hands down my favorite item. … It’s also my kryptonite. … I had to cut myself off of them. I would find myself eating a cookie at 11 o’clock in the morning and then I wouldn’t eat lunch and I’d be hungry by the afternoon.

What is the biggest food trend in New Hampshire right now?

If I could foray a bit into the spirits world, I would definitely say the proliferation of the spritz. … I think you’re starting to see all kinds of restaurants start to offer them. Aperol kind of started it, but it’s bloomed into others as well.

What is your favorite thing to cook at home?

I like to make pizzas as often as my wife will let me, because it always makes a mess. I have a nearly three-year-old mother dough I’ve kept alive that I love to do homemade pizzas with.

Fabrizia limoncello scallops
From the kitchen of Phil Mastroianni of Fabrizia Spirits in Salem

1 Tablespoon olive oil
1 clove garlic, minced
1 teaspoon lemon zest
1 teaspoon salt
1 pound scallops
½ cup Fabrizia limoncello
2 teaspoons unsalted butter
1 Tablespoon heavy cream

In a pan over medium-high heat, add the oil, garlic, lemon zest and salt and cook for less than a minute, stirring throughout. Add the scallops, cooking for about three to four minutes and flipping about halfway through. Remove the scallops from the pan and set aside. Carefully wipe out the pan and return to the stovetop. Add the limoncello and cook over medium-high heat until it is reduced by half. Remove from heat and whisk in the butter and cream. Pour over the previously cooked scallops.

Featured photo: Phil Mastroianni. Courtesy photo.

The Weekly Dish 21/11/18

News from the local food scene

• Dine in for Thanksgiving…: Thanksgiving is almost here (Thursday, Nov. 25) and several Granite State eateries are once again taking reservations for special holiday meals. Here’s a snapshot of a few local restaurants open for business on Thanksgiving Day:

Alan’s of Boscawen (133 N. Main St., Boscawen) will host a traditional Thanksgiving dinner with all the fixings, with seatings from noon to 6 p.m., as well as a grand Thanksgiving buffet. Visit alansofboscawen.com or call 753-6631.

Bedford Village Inn (2 Olde Bedford Way, Bedford) will serve a multi-course menu for Thanksgiving in its dining room from noon to 6 p.m. The lobby bar will also be open for breakfast from 8 to 10:30 a.m. and for dinner from 4 to 9 p.m. Visit bedfordvillageinn.com or call 472-2001.

Belmont Hall (718 Grove St. in Manchester; 625-8540, belmonthall.net) is taking reservations for breakfast (opening at 6:30 a.m.), lunch (beginning at 11:30 a.m.) and a Thanksgiving dinner buffet (seating starts at noon). The buffet costs are $18.99 for adults, $15.99 for children 8 and under (plus tax and tip).

The Coach Stop Restaurant & Tavern (176 Mammoth Road, Londonderry) is taking reservations between noon and 3 p.m. on Thanksgiving Day, with a variety of entree options to choose from. Visit coachstopnh.com or call 437-2022.

Derryfield Restaurant (625 Mammoth Road, Manchester) is serving a Thanksgiving dinner with seatings at 11 a.m., noon, 1:15 p.m., 2:15 p.m., 3:30 p.m. and 4:30 p.m. Individual or family-sized meals will be served. Visit thederryfield.com or call 623-2880.

Gauchos Churrascaria (62 Lowell St. in Manchester; 669-9460, gauchosbraziliansteakhouse.com) is taking reservations for an all-you-can-eat meat (including turkey) and seafood dinner from 11 a.m. to 3 p.m. The cost is $44.99 for adults, $19.99 for kids 6 to 10 (children 5 and under eat free), which includes the meal, dessert, coffee, tea and soft drinks.

Granite Restaurant & Bar (96 Pleasant St., Concord) will serve a special menu for Thanksgiving with seatings from 11 a.m. to 5 p.m. Visit graniterestaurant.com/menus/thanksgiving or call 227-9005.

The Homestead Restaurant & Tavern (641 Daniel Webster Hwy. in Merrimack, 429-2022; 1567 Summer St. in Bristol, 744-2022, homesteadnh.com) will have a dinner menu with seven entree offerings (priced at $32 or $35) that all include sides and homemade pie. A children’s menu (for 12 and under) features entree offers priced at $15 for the meal.

Mile Away Restaurant (52 Federal Hill Road, Milford) is taking reservations for Thanksgiving, featuring special meals with your choice of an appetizer, an entree, a salad and a dessert. Visit mileawayrestaurantnh.com or call 673-3904.

• …Or order out for your holiday: If you’d rather stay in this Thanksgiving, here’s a short list of local bakeries and restaurants accepting takeout orders of their own:

At Angela’s Pasta & Cheese (815 Chestnut St. in Manchester; angelaspastaandcheese.com, 625-9544), the deadline to order is Saturday, Nov. 20. The offerings, available on the website, include 9-inch pies (including Midnight Pumpkin Pie and maple bourbon pecan pie), cakes, sweet breads and baked goods and gluten-free pies as well as dinner elements such as pork pie; gravy, stuffing and other traditional Thanksgiving sides, breads and special pumpkin items, such as a pumpkin cannoli dip platter.

The farm store at Apple Hill Farm (580 Mountain St. in Concord; applehillfarmnh.com, 224-8862) is open daily (8:30 a.m. to 5:30 p.m.) through Wednesday, Nov. 24, with apples, winter squash and potatoes as well as pies and baked goods.

The Bakeshop on Kelley Street (171 Kelley St. in Manchester; thebakeshoponkelleystreet.com, 624-3500) will make smaller 5-inch pies and half-pies as well as 9-inch pies in a variety of flavors like pumpkin streusel, peanut butter mousse, dulce de leche, as well as a pumpkin roll cake, pumpkin whoopie pies, holiday cakes, rolls and more (find their holiday menu on their Facebook page). Deadline to order pies is Friday, Nov. 19, for a Wednesday, Nov. 24, pickup, 7 a.m. to noon.

Buckley’s Bakery & Cafe (436 Daniel Webster Hwy., Merrimack, 262-5929; 9 Market Place, Hollis, 465-5522; buckleysbakerycafe.com) is taking orders for pies, cakes, loaves, rolls and pastry trays. Order by Nov. 20.

Concord Food Co-op (24 S. Main St., Concord, 225-6840, concordfoodcoop.coop) is taking orders for fully cooked Thanksgiving meals with all the fixings (serves 8 to 10 people), as well as fresh homemade pies. Order by Nov. 19 at noon.

Place your orders for pie and more in at Crosby Bakery (51 E. Pearl St. in Nashua; crosbybakerynh.com, 882-1851) by Saturday, Nov. 20. Offerings include pies such as apple, blueberry, banana cream, pecan, mince and pumpkin as well as savory pies, cakes, dinner rolls and breads and cookies and dessert platters.

The Crust & Crumb Baking Co. (126 N. Main St. in Concord; thecrustandcrumb.com, 219-0763) is accepting orders through Friday, Nov. 19, for rolls, pies (including Midnight Pumpkin Pie and a maple cream pie with graham crust) and savory items such as quiche and tourtiere.

The Flying Goose Brew Pub & Grille (40 Andover Road in New London; flyinggoose.com, 526-6899) is offering a Thanksgiving feast, serving four to six people, for $100 and featuring roast turkey, a Waldorf salad, green beans, whipped potatoes and stuffing. Add on a pie for $20. Order by Sunday, Nov. 21.

Giorgio’s (524 Nashua St. in Milford, 673-3939; 707 Milford Road in Merrimack, 883-7333; 270 Granite St. in Manchester, 232-3323; giorgios.com) is offering a Thanksgiving meal for $27.99 per person (featuring turkey, mashed potatoes, stuffing, gravy, a slice of pumpkin pie and more) as well as an option for additional sides and desserts. Order by Sunday, Nov. 21, for pickup Wednesday, Nov. 24.

Hart’s Turkey Farm Restaurant (233 Daniel Webster Hwy. in Meredith; 279-6212, hartsturkeyfarm.com) won’t be open for dine-in on Thanksgiving but it will be open for curbside pickup of hot and ready to eat whole roasted turkey family meals or individual turkey dinners on Thursday, Nov. 25, from 10 a.m. to 4 p.m. The family meals (which are also available for pickup Monday through Wednesday) come with a whole turkey of varying sizes plus sides and a pie; individual meals are also available in small, regular and jumbo based on the serving of turkey. The Grab & Go lobby store will also be open.

Just Like Mom’s Pastries (353 Riverdale Road, Weare, 529-6667, justlikemomspastries.com) is taking orders for pies and cakes in a variety of flavors, plus breakfast loaves, dinner rolls and some gluten-sensitive pie flavors. Order by Nov. 20.

Mr. Mac’s (497 Hooksett Road in Manchester; mr-macs.com, 606-1760) offers party platters of mac and cheese in a variety of flavors (such as pulled pork mac, lobstah mac and garden veggie mac). Order by Tuesday, Nov. 23, for Wednesday, Nov. 24, pickup.

Pinard Street Bakery (1 Pinard St. in Goffstown, inside Charlie’s; 606-1835) offers 9-inch pies for pre-order in flavors including pork pie, pumpkin, Maine blueberry, chocolate crème, apple and pecan), according to a post on Charlie’s Facebook page.

Presto Craft Kitchen (168 Amory St. in Manchester; 606-1252, prestocraftkitchen.com) is taking orders through Friday, Nov. 19, for take-and-bake sides (such as stuffing, green beans, gravy and spiced sweet potato with charred pineapple), an all-the-trimmings package, desserts (including a cannoli platter) and pies (like peach razz, cannoli cream and cookies and cream).

Red Beard’s Kitchen (red-beards-kitchen.square.site) is a new Manchester-based company offering Thanksgiving meals to go, in addition to a la carte sides and dessert pies prepared by students at Manchester School of Technology. Order by Nov. 19.

The Red Blazer Restaurant and Pub (72 Manchester St. in Concord; 224-4101, theredblazer.com) will offer rolls and whipped butter, cakes, pies and dessert platters for order by Saturday, Nov. 20.

Tuscan Market (9 Via Toscana, Salem, 912-5467, tuscanbrands.com) is taking orders for a variety of items for Thanksgiving, including turkey dinners and a la carte entrees, sides, breads, soups and desserts. Pickups begin on Nov. 24 with at least a two-day order notice.

• Chocolatesgiving: Granite State Candy Shoppe (13 Warren St. in Concord, 225-2591; 832 Elm St. in Manchester, granitestatecandyshoppe.com) has special Thanksgiving-themed chocolates including foil-wrapped fall leaves (in milk or dark chocolate), chocolate turkeys (of varying sizes and in milk, dark and white chocolate), fall chocolates and pumpkin pie almonds. Van Otis Chocolates (341 Elm St. in Manchester; 627-1611, vanotis.com) also has a variety of Thanksgiving offerings including decorated Swiss fudge, the Swiss Fudge Van Turkey, foil-wrapped chocolate leaves, chocolate turkeys (in milk, dark or white chocolate) and a chocolate cornucopia filled with nuts.

• Greek sweets and treats: Following the success of its gyro and baklava pop-up last month, St. Philip Greek Orthodox Church (500 W. Hollis St., Nashua) is planning a pastry pre-order event just ahead of the holiday season. Now through Wednesday, Nov. 24, pre-orders are available for a variety of homemade Greek pastries and desserts, including traditional baklava with honey syrup and chopped walnuts; kourambiethes (shortbread butter cookies covered in powdered sugar); koulourakia (hand-twisted butter cookies brushed with an egg glaze); and melomakarona (cinnamon spiced egg-shaped cookies soaked in honey syrup and topped with chopped walnuts). The church will also be accepting orders for variety packs and larger holiday-wrapped hostess platters for each pastry. Visit nashuagreekfestival.com or call the church office at 889-4000 to place your order. Pickups will be at the church on Friday, Dec. 17, from 5 to 8 p.m., or Saturday, Dec. 18, from 9 a.m. to 2 p.m.

• Party at Pipe Dream: Join Pipe Dream Brewing (49 Harvey Road, Londonderry) for a Fall Fest on Saturday, Nov. 20, throughout the day from noon to 10 p.m. Pipe Dream will be pouring some of its seasonal fall brews, including its Festbier lager release, and will also be offering bratwurst and sauerkraut specials in addition to its full food menu. Live music from the local reggae band Slack Tide will also be featured from 6:30 to 9:30 p.m. that evening. Visit pipedreambrewingnh.com/event.

• Auction and eats: Join St. Nicholas Greek Orthodox Church (1160 Bridge St., Manchester) for its annual auction and bake sale on Saturday, Nov. 20. The event will feature a Greek meatball dinner plate with orzo and green beans available for purchase, along with assorted Greek baked goods and pastries, between 10 a.m. and noon. The live auction will begin at noon. Call the church office at 625-6115 for more details.

• Seeing the light: LaBelle Winery is introducing the inaugural season of LaBelle Lights, a new festive outdoor light show that will be held at its Derry location (14 Route 111) beginning Nov. 18 and through Feb. 26, 2022. According to a press release, the light display will be changed periodically throughout its 18-week run, taking place on the facility’s golf course along a paved walking path. The display will include a 15-foot-tall selfie station made of wine barrels, designed and installed by LaBelle vineyard manager and professional woodworker Josh Boisvert. A number of themed events are also being planned in coordination with LaBelle Lights, including a “Crazy Christmas Hat Night” on Dec. 3 and an “Ugly Holiday Sweater Night” on Dec. 17. Hours of operation are from 4:30 to 9 p.m. on select days throughout the season. Tickets are $15. Visit labellewinery.com/lights to view the full calendar schedule.

Classic meal, new wines

What to drink with your turkey and pie

Thanksgiving is just two weeks away! It seems like yesterday we were looking for cool white wines and enjoying spritzers in the back yard. The days may be getting cooler and shorter but that shouldn’t dampen our spirits. The holiday season begins with Thanksgiving, a time to get together with family and friends to celebrate and give thanks for our health and bounty. In addition to high school football games, the day is focused on “the big meal,” which may last several hours. The food is hearty and certainly diverse, starting with appetizers, moving on to the main meal of roast turkey with multiple side dishes, ending in what may seem like a dozen different pies.

The Thanksgiving menu can be challenging when it comes to pairing the right wine to go with each course. A familiar response to this question is, “a white wine, of course.” That response covers a lot of territory! Many will pick a white sparkling wine, while others may opt for a light dry rosé. A chardonnay is often suggested, as the slight creaminess pairs well with roast turkey. Another option is a pinot noir. This red may have bright berry notes to it. It will not overpower the turkey while complementing the wide range of side dishes.

For this Thanksgiving I have selected a California chardonnay and two French wines, one from the Loire River valley, the other from the northern reaches of Beaujolais.

Our first wine, the 2016 Stuhlmuller Vineyards Estate Chardonnay (originally priced at $29.99, and reduced to $12.49 at the New Hampshire Liquor & Wine Outlets), is a perfect chardonnay to pair with the main course. Coming from the southwestern corner of the Alexander Valley, the vineyard of Roger and Carmen Stuhlmuller was planted in the 1970s with top-quality vines. The slight rise above the banks of the Russian River of gravel, clay and volcanic soils, along with cool nighttime temperatures, produces fruit that is rich with complex flavors and good acidity. With a color of golden straw and a nose of fresh pear and apple, it develops on the palate with notes of spicy pear and nectarine, along with some minerality from the soils and a touch of the oak from barrel aging. The finish is long and complex with a slight touch of acidity, perfect for pairing to the main course.

Our second wine, the 2017 Château de Fesles Chenin Sec (originally priced at $59.99, and reduced to $21.99 at the New Hampshire Liquor & Wine Outlets), comes from the Anjou region of the Loire River Valley of France. This wine is a slight departure from the usual recommendations for the Thanksgiving feast. The color is straw that somehow has a sparkle even though it is a still wine. It has a floral nose of citric blossoms that transform to the palate with dried fruit, honey and toasted bread. This is a wine that can pair with appetizers of cheese or smoked salmon or the creaminess of a New England Clam Chowder. While it’s hardly mainstream, if enough of us try it and ask for it, the State may stock more of this Anjou varietal.

Our third wine, the 2018 Domaine Laurent Gauthier Chiroubles Chatenay Vieilles Vignes (originally priced at $41.99, and reduced to $16.99 at the New Hampshire Liquor & Wine Outlets), comes from the northern edge of the Beaujolais region of France. This wine is produced from gamay noir grapes just as Beaujolais is, but coming from the northern edge of the region the wine benefits from the similar terroir, its soils and climate, as the rich red burgundies we all love. The color is a rich garnet, with purple tints. The nose is floral, with notes of dark cherry, along with some minerality generated by the soils of the region. The palate is light, but satisfying with plenty of fruit, with a long finish. This is a welcome alternative to a familiar pinot noir!

For this Thanksgiving, offer your family and friends some alternative wines, something new to explore. These wines are but a sampling of the many options to expand our experiences with wine and food.

Featured photo: Courtesy Photo.

Project Handsome

As I skid into late middle age, I’ve had to face up to some limitations:

I think I’ve missed my window for running with the bulls in Pamplona.

I’m increasingly unlikely to ever rescue Minnie Driver from a gang of teenage miscreants with an impressive display of capoeira.

I’ll never be able to have my flunkies remove an undesirable party guest by telling them, “Show this cat to the door.”

But I do have an outside chance to meet one modest goal:

I’d like to be handsome.

I’m not talking about being consistently handsome or anything. I haven’t become completely detached from reality. I’d just like to clear the bar once or twice. I figure I’ve got about 10 years before that becomes an impossibility. I’ve been putting a plan into action that I call “Project Handsome.”

A handsome vest…

Again, at this point in my life, it’s vanishingly unlikely that I’ll be able to lose a lot of weight and achieve the chiseled physique that’s escaped me thus far. But there are other large, gray-haired men who have successfully solved the handsomeness problem.

Yes, other than Santa Claus.

And what do they have that I don’t? Aside from money and self-confidence?

They dress well.

Because I’m built more or less like a walrus, I find it hard to find good, adult clothing off the rack. So, a few months ago, I had an inspiration; I went to a tailor and had myself professionally measured, then ordered some bespoke clothing from a couple of online tailors. It turns out that I can afford nice clothing if I don’t actually go to a clothing store.

I ordered a vest from a tailor in the United Kingdom who specializes in Jane Austen-era clothing. It is far and away the nicest piece of clothing I own and will, inevitably, leave me for a classier fat guy. It had to be disappointed that I wore it to work its first time out, instead of an awards banquet or a royal horse race.

But it has inspired me to reformulate a classic British cocktail, the Tailor Made:

Internet Tailor

¼ ounce honey syrup (See below.)

1½ ounces bourbon – I’m still using Evan Williams. I like it.

½ ounce St. Germain, an elderflower liqueur

1 ounce fresh-squeezed pink grapefruit juice

1 ounce pomegranate juice

Dry-shake (without ice) the honey syrup and bourbon in a cocktail shaker to mix them thoroughly.

Add ice and the other ingredients. Shake until very cold.

Strain into a chilled cocktail glass. Garnish with a strip of grapefruit peel.

The key to this cocktail is the relatively modest amount of bourbon, which allows the drink to taste grown up but not too assertive. The very sour juices are balanced by the flavors of elderflower and honey. It is best drunk bracingly cold.

You may or may not look handsome drinking this, but you will feel at least 40 percent more handsome.

Honey syrup

Essentially this is a classic simple syrup but made with honey instead of white sugar. The better the honey you use, the classier your cocktails will taste.

Ingredients: Equal parts, by weight, of honey and water.

Add the honey and water to a small saucepan and heat over medium heat.

Bring to a boil, stirring occasionally.

Boil for 10 to 20 seconds, to make sure that the honey is completely dissolved.

Remove from heat, cool and bottle. Make sure you label your bottle and keep it in your refrigerator for a month or so.

Featured photo: A handsome drink. Photos courtesy of John Fladd.

Deconstructed poached pear

I really enjoy poached pears. They are a versatile menu item. Want a less sweet dessert? The poached pear plays that role well. Want a fruit-centric appetizer? The poached pear can be that also. However, poached pears can be a little challenging to eat when served whole or even halved. Their rounded edges want to defy the fork and knife you’re wielding!

That is where this recipe for a deconstructed poached pear comes in handy. Thin slices of pear cooked until tender are eaten easily, no knife required. Plus, sliced pears poach more quickly and evenly than a whole or half pear.

The trickiest part of this recipe may be forming the quenelle of goat cheese. Don’t fret about that. A quenelle is simply an egg-shaped portion of food. Using two spoons you should be able to do that. If not, you can use a small spatula to help shape the goat cheese into a similar shape.

A few ingredient notes for this recipe: You can replace Bosc pears with Bartlett or Anjou. I would not suggest using a smaller pear, such as Seckel. For the wine, you want to add another flavor element to the dish without overpowering the other ingredients, which is why I suggest unoaked chardonnay. Another choice would be a pinot gris or pinot grigio.

Get your ingredients assembled; it’s time to make a new and delicious appetizer or dessert.

Michele Pesula Kuegler has been thinking about food her entire life. Since 2007, the New Hampshire native has been sharing these food thoughts and recipes at her blog, Think Tasty. Visit thinktasty.com to find more of her recipes.

Deconstructed poached pear
Serves 4

2 Tablespoons sliced almonds
1 Tablespoon maple syrup
1 Bosc pear
1 cup dry white wine, such as an unoaked chardonnay
2 ounces goat cheese, room temperature
1 Tablespoon milk

Combine almonds and maple syrup in a microwave-safe bowl.
Microwave on high in 30-second increments, stirring after each.
When syrup clings to almonds and no liquid rests in the bottom of the bowl, remove from the microwave.
Carefully transfer almonds to a cutting board or piece of waxed paper, using a spoon.
Spread out the almonds to cool.
Cut pear in half, and carefully remove stem and core.
Cut each half into 10-12 thin slices.
Pour wine into a small saucepan, and place on high heat.
When wine begins to boil, reduce to a simmer and add pear slices.
Allow slices to simmer for 4 to 5 minutes or until just fork tender.
While pear slices simmer, combine goat cheese and milk in a small bowl, stirring until fully combined.
To assemble: Place 5 or 6 pear slices on a small plate.
Form a quenelle of goat cheese, using two spoons, and place next to pears.
Sprinkle maple-coated almonds over pear slices.

Photo: Deconstructed poached pear. Photo courtesy of Michele Pesula Kuegler.

In the kitchen with Christiana Lehman

Christiana Lehman of Brookline is the owner of From Gracie’s Table (fromgraciestable.com), a line of dry rubs, homemade marinades, sweet dry mixes, candied pecans, baked goods and other items, many of which use family recipes she inherited from her late mother. Originally from Groton, Mass., Lehman moved to New Hampshire in the spring of 2020. Earlier this year, with the help of her father, Stephen, she opened Brookline’s Finest (181 Route 13, Brookline, 721-5089, find them on Facebook @brooklinesfinest), an artisan shop featuring a variety of products from vendors in and around town. It has all of her own items under the From Gracie’s Table line, as well as bagged coffees from Milford’s Union Coffee Co., breads from the Teacup Baking Co. of New Ipswich, hydroponic greens from Oasis Springs Farm of Nashua, and cheeses from Abbot Hill Creamery of Wilton. Other non-food items include candles, crafts, photography and more. Lehman also accepts special orders for her baked goods and is looking into adding premade meals to the shop in the future.

What is your must-have kitchen item?

My most used [item] is an apple peeler. It makes my job so much easier, faster and more efficient. I can do an apple pie in 10 minutes.

What would you have for your last meal?

My favorite meal on the planet is hamburgers, mashed potatoes, peas and brown gravy. It’s like Salisbury steak, but without the mushrooms. That, or beef stew. If either of those two is my last meal, I’d be happy.

What is your favorite local restaurant?

The Alamo [Texas BBQ & Tequila Bar in Brookline]. We go there all the time. My kids [ages 6 and 2 1/2] call it Elmo’s, which is really cute.

What celebrity would you like to see visiting your shop?

I have three. They would be Sam Heughan from Outlander, because I am a huge Outlander freak … and then [WWE wrestlers] John Cena and Triple H [Paul Michael Levesque]. … I would die if they walked in.

What is your favorite thing that you offer?

My apple pie is my favorite dessert, by far. I’ve never been able to eat an apple pie from a store in my life. … That’s my No. 1. My No. 2 is the Sweet and Smokin’ rub that I make.

What is the biggest food trend in New Hampshire right now?

Farm-to-table, for sure. Especially with Covid, everybody wants to shop local.

What is your favorite thing to cook at home?

Chicken Parm. My chicken Parm recipe is straight from my mom and it has a lot of cheese.

“Oh my!” apple pie
From the kitchen of Christiana Lehman of From Gracie’s Table and Brookline’s Finest

2 pie crusts
8 apples
1 10-ounce container From Gracie’s Table “dry” apple pie mix (includes brown sugar, cane sugar, cornstarch, white flour, ground cinnamon, nutmeg and sea salt)
2 Tablespoons butter

Lay out the crust into the bottom of a pan. Peel and chop apples. Mix dry ingredients with apples and butter. Pour seasoned apples into the pie crust. Cover with the other pie crust and pinch the edges together. Make three small slits on the top to vent. Cook at 425 degrees for 30 to 40 minutes.

Featured photo: Christiana Lehman. Courtesy photo.

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