In the kitchen with Lauren Collins-Cline

Lauren Collins-Cline of Bedford is the owner of Slightly Crooked Pies (slightlycrookedpies.com, and on Facebook and Instagram @slightlycrookedpies), offering home-baked pies in a variety of rotating seasonal flavors. The business gets its name from the “crooked kitchen” of Collins-Cline’s 18th-century home, where the oven sits on a sloped floor. Around the holiday season of 2020 and into early 2021 was when Collins-Cline, always an avid pie baker, decided to turn her passion into a business venture. In September she won first place at the New Hampshire Farm Museum’s Great New Hampshire Pie Festival for her Sweater Weather pie, an apple-pear pie with cardamom, cinnamon and vanilla. You can find her regular-sized, miniature and hand-held pies at several local spots, like Angela’s Pasta & Cheese Shop (815 Chestnut St., Manchester), the farm stand at the Educational Farm at Joppa Hill (174 Joppa Hill Road, Bedford) and the artisans’ market at the Cider Mill Gallery (24 Francestown Road, New Boston). Slightly Crooked Pies is also accepting Thanksgiving pre-orders through Sunday, Nov. 20, on its website.

What is your must-have kitchen item?

It’s got to be my silicone pastry mat, because nothing sticks to it, it’s easy to clean up and it goes anywhere.

What would you have for your last meal?

The maple bourbon steak tips from Wicked Good Butchah [in Bedford], with corn on the cob and then I’m always torn about whether I would have macaroni salad or potato salad with it. … Then for dessert, strawberry shortcake.

What is your favorite local restaurant?

I have favorites for different things, but the restaurant that is the most special to me is The Corner House in Sandwich. My husband and I went there on our first date. … It’s a really charming place. They’ve got a formal dining room and a tavern area and it’s in a 19th-century house.

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

A woman named Dori Sanders. She owns a peach farm in South Carolina, and she’s written a few novels … and the most beautiful cookbook I’ve ever read. I use her pie pastry recipe for my crust, and so I would love for her to let me know if I have done her justice.

What is your favorite pie flavor that you offer?

It’s a toss-up between the maple blueberry pie and the Christmas pie [featuring a combination of apples, pecans, cranberries and seasonal spices]. … The Christmas pie is just instant happiness, comfort and joy when I bite into it, and then the maple blueberry tastes like blueberry pancakes, but in pie form. It’s just such a great balance of the senses.

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

Gourmet-level tacos. Wherever you go, I feel like you can find them on a menu. … We love food trucks, so wherever there’s a collection of food trucks, we’re drawn to them and tacos are always the perfect things to get.

What is your favorite thing to cook at home?

I love the challenge of taking a bunch of random assorted items and making a good dinner out of them. … So either creative leftovers, or a Thanksgiving dinner.

Sweater Weather pie
From the kitchen of Lauren Collins-Cline of Slightly Crooked Pies

2 firm pears (D’Anjou or Bartlett varieties are preferred) and a mix of 3 or 4 other baking apples of a similar firmness
2 Tablespoons brown sugar
½ teaspoon cinnamon
Scant ¼ teaspoon cardamom
1 teaspoon vanilla
2 9-inch pie crusts
1 egg yolk
1 Tablespoon + 1 teaspoon cream

Preheat the oven to 425 degrees. Peel, core and slice the fruit. Toss in a bowl with sugar and spices and let stand while rolling out the top and bottom crusts. Line a pie pan with one crust and fill with the fruit mixture. Add the top crust, crimping or fluting the top and bottom crusts together along the edge of the pan. Mix the yolk and cream and brush over the pie top. Place in the oven. After 15 minutes, reduce the oven temperature to 350 degrees and bake for another 35 to 40 minutes. The pie will begin to bubble juice and the top should be a golden brown. To keep the filling and edges of the pie from shrinking in the cooling process, turn the oven off when done baking and let the pie sit in the oven for another 10 minutes. Crack the door and let it stand for 10 minutes more before removing to a cooling rack. The pie stores well, covered, at room temperature and is best eaten within four to five days.

Featured photo: Lauren Collins-Cline, owner of Slightly Crooked Pies, based in Bedford. Courtesy photo.

Mangia!

Meet the cooking, singing and dancing Calamari Sisters

Celebrities of Brooklyn, New York’s public access circuit, the duo performing as the Calamari Sisters offer an all-singing, all-dancing, all-cooking live show that mixes culinary tips, demonstrations and tastings with traditional musical numbers and comedy shticks.

Delphine and Carmela Calamari brought their nationwide traveling show to New Hampshire for the first time in May with a performance at Manchester’s Rex Theatre. The audience response and word-of-mouth were so positive that the Sisters are back — they’ll take the stage once again at the Rex on Saturday, Nov. 19, with a matinee at 2 p.m. and an evening show at 7:30 p.m.

The Sisters, who have been performing since 2009, are stars of the Brooklyn public access cable production Mangia Italiano and also regularly post short videos to social media. Each 90-minute show at the Rex — billed as a “musical cooking lesson” — will be packed with family stories, Italian folk dancing and plenty of audience participation with the dishes to be cooked on stage.

Pausing between rehearsals for their Christmas-themed shows in New York, New Jersey and Massachusetts next month, Delphine and Carmela recently connected with the Hippo via phone for an interview about their upcoming return to the Queen City.

This past May was your first time coming to New Hampshire. What was the story behind your coming to the Granite State?

Delphine: We’ve always been friends with the great people at the Palace. … The artistic director had seen our show when we were in P-Town [Provincetown, Mass.], where we were, of course, in 2015, ’16 and ’17, during the summer. … So we came [to Manchester] this past time in May and it was such a great experience, because they have that smaller space. Our show is a little bit more intimate than some of the other shows that they do, because it’s just the two of us. … So when they opened the Rex Theatre, it was just perfect for our little show.

Carmela: We’ve been all over the country. I’m not kidding you. We’ve been as far as California, [and] we’ve been to Phoenix, and Wisconsin.

Delphine: I tried to leave her in all of those places, but she always found her way home.

Carmela: But yet, when we came to Manchester, New Hampshire, no one had heard of us.

Delphine: Yeah, and so the word-of-mouth was great. … Everyone was like, ‘You’ve got to come back because I want to bring my friends,’ and so that’s why we came back, just because we wanted to give more people the chance to see us. Because it’s hard to describe the show. It’s not like anything else.

Will audiences recognize the songs and dances?

Delphine: Yes, so some of them are more from the classic songbook of Italian America, so we do “Volare,” we do “Food, Glorious Food,” and we do “Be Our Guest.”

Carmela: We also do a tarantella, which you’ll recognize even if you didn’t know it was called the tarantella. We shake the rafters!

How much audience participation is there during your shows?

Delphine: Oh, quite a bit. So we’re always talking and connecting with the audience, and we do bring them up sometimes.

Carmela: Sometimes we try the food. Sometimes they help us make a dish, if we need an extra pair of hands.

Delphine: It depends on the person and it depends on the dish. … Sometimes they taste, sometimes they help, [or] sometimes we just play games. So it’s very interactive.

What types of dishes do you prepare on stage?

Delphine: We have different ones that we do for different shows, but in this musical show, we do a traditional Italian antipasto and we do a cannoli.

Carmela: We’ve done fried dough on stage, sausage and peppers, [and] we do chicken a la Calamari, which is a secret recipe, and you’re not getting it no matter how much you want it.

Delphine: This one is designed to be more of a pop-up, if you will. … And so, because we are teaching a lesson, we have a chalkboard, some prep tables, aprons, and a good old tambourine, because if you’re going to do a tarantella, you need a tambourine.

Carmela: My favorite is when we do a clambake. Biggest, juiciest clams you’ve ever seen. Oh, so good.

Delphine: Yes, we know New England takes claim on the whole clambake thing. We beg to differ.

What’s your favorite thing about performing these shows?

Delphine: Especially in today’s world, I think we all need more laughter, we need more silliness, and we all need to be able to laugh at ourselves. … And, just being able to be that escape and that outlet to people is my favorite part, because it also just reminds you that things aren’t so bad.

A Musical Cooking Lesson with the Calamari Sisters
When: Saturday, Nov. 19, at 2 p.m. and 7:30 p.m.
Where: The Rex Theatre, 23 Amherst St., Manchester
Cost: Tickets range from $29 to $39, plus fees
Visit: thecalamarisisters.com

Featured photo: Delphine (left) and Carmela Calamari. Courtesy photo.

A feast from your garden

Television chef Mary Ann Esposito presents new cookbook

Chef and University of New Hampshire graduate Mary Ann Esposito isn’t just the host of the longest-running television cooking show in America — she’s also the author of more than a dozen cookbooks, each meant to tie into her series in some way. Ciao Italia: Plant, Harvest, Cook!, her latest book, scheduled for a Nov. 15 release, continues that theme by focusing on the home vegetable garden, with easy-to-follow planting advice and more than 100 recipes.

Following an exclusive book launch event at The Music Hall Lounge in Portsmouth on release day, Esposito will hold signings and Q&A sessions at Water Street Bookstore in Exeter on Thursday, Nov. 17, and at Gibson’s Bookstore in Concord on Friday, Nov. 18. She’s also scheduled to hold a signing at Tuscan Market in Salem on Saturday, Dec. 10 — there, she’ll be accompanied by Tuscan Brands wine director Joseph Comforti for a special wine tasting.

Esposito is the host of the PBS series Ciao Italia with Mary Ann Esposito, which debuted in 1989. Its 30th season — the first to be filmed in front of a live audience, at Tuscan Village’s Scuola Culinaria — recently wrapped up production and is currently airing.

Her 13th book overall, Ciao Italia: Plant, Harvest, Cook! took Esposito about two years to write, dating back to the early months of the pandemic when Ciao Italia had to suspend production.

“I wanted it to be a dual-purpose book,” she said. “It’s not only a cookbook with all of these wonderful vegetables, but it’s also a simple primer gardening book for anybody who wants to start a garden. But you absolutely do not have to have a garden in order to use this book.”

Esposito divides the book into two sections. The first focuses on cool-weather crops of an early spring garden, such as lettuce, peas, radishes and spinach; that’s followed by a section devoted to summer garden vegetables, from tomatoes and eggplant to peppers, zucchini and others that need heat. Recipes incorporating vegetables in all kinds of traditional Italian dishes are also featured.

“The tomato is the king of the garden, so obviously I have lots of tomato recipes … including, of course, eggplant Parmesan with fresh tomatoes,” Esposito said. “There’s a wonderful recipe for my mother’s upside-down stuffed peppers … and then there’s my Nonna Galasso’s simple tomato sauce. … One of the other recipes I really like is the giardiniera, which translates to pickled vegetables. Any vegetable like carrots, green beans and broccoli will work for pickling.” Recipes, she said, cover every category from antipasti, soups and salads to garden vegetables and herbs added as ingredients in meats, fish, pastas, casseroles and even some desserts.

“I have a raspberry thyme tart using fresh thyme from the garden that’s really good,” she said. “There’s also a cake that is made with the leaves of the rose geranium plant, minced and put into the batter. There are whole leaves that line the pan first before you put the batter in, so that when you turn the cake out you’ve got this beautiful-looking cake embedded with those leaves.”

Esposito said she likes to treat each book signing and Q&A session as though she is having a conversation at someone’s kitchen table. During the Nov. 18 event at Gibson’s Bookstore, she said, her husband Guy — who is also Ciao Italia’s head gardener — will join her.

“Everything I know about vegetable gardening, I learned from him, so he’ll be coming along to probably answer some questions that I might not be able to answer,” she said.

Meet Mary Ann Esposito
Mary Ann Esposito presents Ciao Italia: Plant, Harvest, Cook! Visit ciaoitalia.com.

• Thurs., Nov. 17, 7 p.m.: Water Street Bookstore, 125 Water St., Exeter (visit waterstreetbooks.com or call 778-9731)
• Fri., Nov. 18, 6:30 p.m.: Gibson’s Bookstore, 45 S. Main St., Concord (visit gibsonsbookstore.com or call 224-0562)
• Sat., Dec. 10, 11 a.m.: Tuscan Market at Tuscan Village, 9 Via Toscana, Salem (event will also include a wine tasting with Tuscan Market wine director Joe Comforti; visit tuscanbrands.com or call 912-5467)

Three-squash soup with orzo
Courtesy of Mary Ann Esposito; taken from her book Ciao Italia: Plant, Harvest, Cook! (makes 1 ½ quarts)

bowl of squash soup surrounded by varieties of whole squash
Photo by John W. Hession.

1 2-pound spaghetti squash, cut in half, seeded and cut in half again
1 Tablespoon unsalted butter
2 large leeks (white part only), cut in half lengthwise, then cut crosswise into ¼-inch to ½-inch moons (about 2 cups)
2 cups large-diced zucchini
2 cups large-diced butternut squash
4 cups tomato juice
1 cup hot water
3½ teaspoons salt, or to taste
¾ cup orzo, ditalini or other small soup pasta
6 to 8 fresh basil leaves, minced

Preheat the oven to 375 degrees. Place the spaghetti squash quarters cut-side down in a 9-inch-by-13-inch baking dish. Pour in about ¼ inch of water. Cover with aluminum foil and bake until the squash is very soft (about 30 minutes). When it’s cool enough to handle, scoop the pulp from the shells and transfer it to a food processor or blender. Puree the squash (in batches if necessary) until smooth — there should be about 1½ cups of puree. Transfer to a bowl, cover and refrigerate until ready to use (it can be prepared a day or two ahead if needed). While the squash is baking, melt the butter in a large pot over low heat. Add the leeks, cover and cook for three minutes, stirring a few times. Add the zucchini and butternut squash and stir to evenly mix the vegetables. Cover the pot and cook until the vegetables are cooked through but still retain their shape (about 12 minutes). Stir in the tomato juice, hot water, pureed squash and two teaspoons of the salt. Cover and cook for 10 minutes. Meanwhile, bring a small saucepan of water to a boil, stir in the remaining 1½ teaspoons of salt and the orzo, and cook until the orzo is al dente (about 10 minutes). Drain well, then stir the orzo into the soup. Stir in the basil and serve. (Note: spaghetti squash can be cooked in a microwave oven on high power for five to six minutes per pound. Be sure to pierce the rind before microwaving).

Featured photo: Mary Ann Esposito. Photo by John W. Hession..

The Weekly Dish 22/11/17

News from the local food scene

Giving thanks: Depending on when you’re reading this, there may still be time to place your takeout order (or make a dine-in reservation) for Thanksgiving Day, Thursday, Nov. 24. Check out our listings of restaurants and function halls across southern New Hampshire accepting reservations now for everything from special holiday dinners and specials to all-you-can-eat buffets, in addition to eateries, markets and bakeries taking orders for everything you need for your holiday feast. Some businesses are continuing to accept takeout orders for Thanksgiving as of Nov. 17, while other venues are planning special events — St. Nicholas Greek Orthodox Church (1160 Bridge St., Manchester), for instance, will hold its third annual bake sale and live auction on Saturday, Nov. 19, featuring several homemade Greek pastries available for sale. The dine-in and takeout listings for Thanksgiving respectively begin on pages 22 and 23 of the Hippo’s Nov. 10 issue — go to issuu.com/hippopress to read and download the e-edition for free.

For the wine lover: Join the YMCA Allard Center of Goffstown (116 Goffstown Back Road) for its weekly Holiday Food & Arts Market, which kicks off on Saturday, Nov. 19, from 10 a.m. to 1 p.m., and will continue every Saturday through Dec. 17. Each event in the series features a different menu of lunch items and baked goods, along with a unique selection of themed crafts, all to benefit the Y’s Center for Older Adults. This weekend’s market will feature all kinds of wine lovers’ decor and accessories, in addition to a variety of comfort foods. See the event page on Facebook @yallardcenter for more details.

Say cheese, raise a glass: The bi-weekly Cheese & Corks tastings at Local Baskit (10 Ferry St., Suite 120A, Concord) continue on Wednesday, Nov. 30, and Wednesday, Dec. 14, from 5 to 6:30 p.m. Featuring Kristy Ammann of Dole & Bailey — formerly the owner of Butter’s Fine Food & Wine in Concord — and Ambra Kash of Crush Wine & Spirits, the series includes “a series of wine and cheese chats to prepare you for holiday entertaining or cozy winter nights,” according to the event flier. The Nov. 30 tasting will cover New Hampshire-made cheeses to be paired with wines from around the world, while the Dec. 14 event will feature sparkling wines and creamy cheeses. Admission is free. Visit localbaskit.com.

Get brewing: Tickets are available now for the fourth annual New Hampshire Craft Brew Conference & Tradeshow, to be held at the Executive Court Banquet Facility (1199 S. Mammoth Road, Manchester) on Monday, Jan. 23, from 8 a.m. to 5:30 p.m. Presented by the New Hampshire Brewers Association, the event is jam-packed full of educational seminars, networking opportunities and an expansive tradeshow for all those who are passionate about joining the craft brewing industry. It’s also designed to be relevant to everyone working at breweries or in the hospitality industry, whether it’s in brewing, sales, front of the house operations, suppliers or marketing. A continental breakfast and luncheon, as well as light refreshments and a “Hoppy” Hour celebration with several local beers on tap, are available to all attendees. See nhbrewers.org to learn more.

Apple parfait

It is almost “eating season”, which is what I call the time between Thanksgiving and New Year’s. It seems that every weekend, as well as a good number of weekdays, is filled with food-centric events. While it’s fun to indulge, I also try to keep things healthy. All that being said, I still crave a sweet treat. That’s where these parfaits become the answer.

These apple parfaits are really healthy and incredibly easy to make. Even better, they can help use all the apples you have left from your orchard trip earlier this fall. Any apple will work; base your recipe on the variety you prefer or whatever you have on hand. I used brown sugar in this recipe to add a caramel note, but if you’re in a pinch, granulated sugar will work. Vanilla yogurt is key to this recipe, as it adds sweetness without overpowering the apples. Greek vanilla yogurt is my preferred option, as it makes for a richer parfait. You can substitute regular vanilla yogurt, if needed.

The most difficult decision for this recipe is what container you use. I served mine in brandy snifters, but there are so many options. Half-pint canning jars, martini glasses or wine glasses could be used. If at all possible, use a clear dish so you can see the layers.

Now you have a beautiful, healthy way to quench those dessert cravings!

Apple parfait
Makes 4

3 medium-sized apples peeled, cored and diced
1½ tablespoons brown sugar
1 teaspoon cinnamon
2⅔ cups vanilla Greek yogurt

Heat a nonstick skillet over medium heat.
Add apples, and sauté for 1 minute.
Add sugar and cinnamon, and sauté for an additional minute.
Transfer apples to a plate to cool, about 10 minutes.
Place ⅓ cup yogurt in the bottom of each individual serving container.
Place ⅛ of cooked apples in each glass.
Add ⅓ cup yogurt to each glass.
Top with remaining apples.

Featured Photo: Apple parfait. Photo by Michele Pesula Kuegler.

In the kitchen with Dylan Richardson

Dylan Richardson of Henniker is the owner of Let’s Get Cupcaked (letsgetcupcaked.com, and on Facebook and Instagram), a home business specializing in hand-crafted cupcakes in a variety of flavors, in addition to some special-order cakes and other desserts. Cupcake flavors have included everything from carrot cake and chocolate peanut butter to Oreo, German chocolate, maple bacon and more. Gluten-free and dairy-free cupcakes are also available upon request. Earlier this year Richardson began holding cupcake pop-ups at Henniker Brewing Co. (129 Centervale Road), where he’ll usually offer a rotating menu of homemade cupcake flavors. He also recently participated in a beer flight and cupcake pairing at Rockingham Brewing Co. in Derry. Future pop-ups and other appearances are regularly posted to the Let’s Get Cupcaked Facebook page.

What is your must-have kitchen item?

In-hand, it’s my rubber spatula. Those are the most versatile and useful things. … I always feel that a good music playlist is a must-have. I just feel like if you’re a happy baker, then you have happy cakes.

What would you have for your last meal?

A Buffalo chicken mac and cheese pizza. It hits every spot that you can think of. … If we’re talking dessert, it would be a slice of cherry pie and a cup of black coffee.

What is your favorite local restaurant?

Every Friday my fiancee and I have date night and we always like to go to Strange Brew [Tavern] in Manchester. … Great food and live music, and it’s just a fun place to hang out and soak in the atmosphere.

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

That’s a no-brainer. Paul Hollywood, for sure. The Great British Bake Off is one of my favorite shows. It really kind of sparks my interest in trying new things, and just gets me out of my comfort zone with baking.

What is your favorite cupcake flavor that you offer?

Oddly enough, my carrot cake is really well-received. I don’t know why. … I actually wasn’t a big fan of carrot cake when I was younger, but I’ve really fallen in love with my carrot cake recipe, and everyone seems to really enjoy it too.

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

I mean, it’s definitely been around as a trend for a couple of years now, but I’d say that food trucks are still going strong. You see them at breweries, at craft fairs and local food marts and all that kind of stuff.

What is your favorite thing to make at home?

When I was a kid, my grandmother would always make cherry cheesecakes in these little muffin tins. Every time we would go over to her house, those were there. … And so, I’ve adapted that recipe, and it’s a nice easy little snack that lasts for a week in the fridge.

Chocolate peanut butter cupcakes
From the kitchen of Dylan Richardson of Let’s Get Cupcaked

¾ cup all purpose flour
½ cup unsweetened natural cocoa powder
¾ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 large room-temperature eggs
½ cup granulated sugar
½ cup packed light brown sugar
⅓ cup vegetable oil
2 teaspoons vanilla extract
½ cup room temperature buttermilk

Preheat the oven to 350 degrees. While the oven is preheating, mix the wet ingredients and dry ingredients in separate bowls. Pour your dry ingredients into your wet ingredients and mix on a low to medium speed (do not over mix, or your cakes will be light and fluffy). Fill cupcake liners about two-thirds full with cupcake mixture and place in the oven. Bake for 15 minutes, or until you can pull a toothpick out of the cake without residue on it. Cool, using a cooling rack for the best results, and so they don’t over bake in the warm tray. Frost only when cool.

For the peanut butter buttercream:
1 cup unsalted butter (soft)
3 ½ cups confectioners sugar
3 Tablespoons heavy cream
¼ teaspoon salt
2 teaspoons vanilla extract
⅓ cup peanut butter

Place butter into a mixing bowl and mix until creamy (no lumps). Adding one cup at a time, place confectioners sugar into the bowl and mix thoroughly. Mix in the heavy cream, salt, vanilla extract and peanut butter, on high speed until fluffy. (Optional: add extra peanut butter or confectioners sugar to the mixture to achieve desired flavor and consistency). Top buttercream onto the cupcake. For extra flavor and aesthetic, finish with shavings of Baker’s chocolate bar.

Featured photo: Dylan Richardson of Let’s Get Cupcaked. Courtesy photo.

Feasts to go

Order your Thanksgiving essentials now

Now’s the time to get everything you need for your home Thanksgiving feast, from turkeys and hams to various side dishes, dessert pies and more. Check out this list of New Hampshire restaurants, markets, bakeries and other businesses offering takeout specials for Thanksgiving Day, Thursday, Nov. 24.

A Market Natural Foods (379 S. Willow St., Manchester, 668-2650, myamarket.com) is taking orders for Mary’s certified organic free range turkeys and Misty Knoll Vermont-raised turkeys for Thanksgiving, in addition to pies (flavors include pumpkin, granola-topped apple, chocolate cream, harvest berry, chocolate olive oil and cranberry spice) and quiches (flavors include spinach and bacon, chicken, sausage and potato, bacon and chive, garden vegetable, broccoli and cheddar, Greek, Italian, ham and cheddar and mushroom and cheddar). Order pies, quiches and Misty Knoll turkeys by Nov. 14. Order Mary’s organic turkeys by Nov. 17. Pickups will be on Monday, Nov. 21, for Misty Knoll turkeys and Wednesday, Nov. 23, for pies and quiches. Mary’s organic turkeys will be available while supplies last.

All Real Meal (87 Elm St., Manchester, 782-3014, allrealmeal.com) is taking orders for fully prepared Thanksgiving meals in two sizes (feeding three to four people or seven to eight people), featuring slow-cooked turkey breast with gravy, cranberry apple stuffing, creamy mashed potatoes, brown butter green beans, cranberry sauce, homestyle cornbread and turtle cheesecake for dessert. Meals will be delivered on Wednesday, Nov. 23, and will be ready to reheat the next day.

Angela’s Pasta & Cheese Shop (815 Chestnut St., Manchester, 625-9544, angelaspastaandcheese.com) is taking orders for several a la carte sides for Thanksgiving, like turkey gravy, traditional bread stuffing, mashed potatoes, whipped maple sweet potatoes, butternut squash, maple walnut glazed carrots, herb-roasted green beans, cranberry relish and sausage and cranberry bread stuffing; as well as assorted dinner rolls, breads, nine-inch dessert pies (flavors include apple, pumpkin, pecan, cherry, chocolate cream, coconut cream, maple cream and more) and other sweet treats, like chocolate flourless torte, pumpkin bread, cranberry orange bread, lemon-glazed raspberry scones and assorted holiday shortbread cookies. Order by Nov. 16 at 4 p.m. Pickups will be on Wednesday, Nov. 23, from 10 a.m. to 6 p.m.

Applecrest Farm Orchards (133 Exeter Road, Hampton Falls, 926-3721, applecrest.com) is taking orders for fresh Bell & Evans turkeys for Thanksgiving, in addition to homemade sides (stuffing, butternut squash, sweet potato casserole and more); and pies (flavors include apple, Boston cream, blueberry, cherry, pecan, pumpkin, strawberry rhubarb and more), as well as a variety of other scratch-made sweets and desserts. Order turkeys and sides by Nov. 13 and desserts by Nov. 20.

Apple Hill Farm (580 Mountain Road, Concord, 224-8862, applehillfarmnh.com) is taking orders for a variety of flavors of pies for Thanksgiving, including apple, pumpkin, pecan and more. Order by Nov. 19. Pickups will be available through Wednesday, Nov. 23. Starting on Thanksgiving Day, the farm stand will be closed for the winter season.

Atlantic Grill (5 Pioneer Road, Rye, 433-3000, theatlanticgrill.com) is taking orders for a variety of specialty a la carte items for Thanksgiving, including entrees (duck confit or fig-stuffed pork roast); sides (mashed potatoes, scalloped potatoes, sweet potato hash, macaroni and cheese, herb stuffing, green bean casserole, crispy Brussels sprouts with a balsamic glaze, honey- roasted carrots, turmeric and black pepper caulini, turkey gravy and cranberry chutney); soups and salads (Caesar salad, harvest salad, Wine Country salad, lobster bisque, butternut squash bisque and seafood chowder); and desserts (apple crisp or pumpkin pie squares). Order by Nov. 19. Pickups will be on Wednesday, Nov. 23, from noon to 8 p.m., and all items will come with reheating directions.

The Bakeshop on Kelley Street (171 Kelley St., Manchester, 624-3500, thebakeshoponkelleystreet.com) is taking orders for several flavors of pies for Thanksgiving, including apple, Dutch apple, banana cream, chocolate cream, strawberry, butterscotch, Key lime, pumpkin, coconut cream, lemon meringue and others — a full list of flavors can be found on The Bakeshop’s Facebook page. You can also order “half and half” pies (for example, half apple and half pumpkin), as well as cupcakes, dinner rolls, pumpkin whoopie pies, cinnamon rolls, assorted pastry trays, holiday cakes and more. Order by Nov. 18. Pickups will be on Wednesday, Nov. 23, from 7:30 a.m. to 2 p.m.

Bearded Baking Co. (819 Union St., Manchester, 647-7150, beardedbaking.com) is taking orders for festive 8-inch cakes (pumpkin French toast or caramel apple), 8-inch creamy pumpkin cheesecakes with a gingersnap crust and optional whipped cream, pies (apple, pumpkin, pecan and chocolate cream), cupcakes (flavors include carrot, chocolate, vanilla and pumpkin with several types of buttercream options), vegan apple cider doughnuts and Parisian tortes. Order by Nov. 17. Pickups will be on Tuesday, Nov. 22, and Wednesday, Nov. 23.

Benson’s Bakery & Cafe (203 Central St., Hudson, 718-8683, bensonsbakeryandcafe.com) is taking orders for homemade pies for Thanksgiving, available in a variety of flavors from apple, pecan and pumpkin to chocolate cream, banana cream, blueberry, chocolate pecan and bourbon chocolate pecan. Order by Nov. 20.

The Big Bad Food Truck (Hampton, bigbadnh.com) is taking orders for special catering trays for Thanksgiving, featuring turkey packages with all the fixings, including mashed sweet potatoes, cornbread stuffing, brown sugar glazed baby carrots, coleslaw and sweet corn. Items can also be ordered a la carte. Orders will be hand-delivered between Monday, Nov. 21, and Wednesday, Nov. 23 — all who place an order will be contacted within 48 hours to coordinate a time of delivery.

Bite Me Kupcakez (4 Mound Court, Merrimack, 674-4459, bitemekupcakez.com) is taking orders for several specialty items for Thanksgiving, including strawberry shortcake, chocolate whipped cream cake, chocolate flourless torte and 6-inch cheesecake, in addition to dairy-free loaves (banana, banana chocolate chip, pumpkin and apple); and various dairy-free pies, cakes, cookies and more. Apple, apple crumb, pumpkin and blueberry pies can be made both dairy or dairy-free. You can also order brunch platters, featuring coffee cakes, muffins and doughnuts (vegan options are available as well). Order by Nov. 15. Those who place orders will be contacted the week of Thanksgiving to arrange a pickup time.

The Black Forest Cafe & Bakery (212 Route 101, Amherst, 672-0500, blackforestcafeandbakery.com) is taking orders for a variety of specialty a la carte items for Thanksgiving, including entrees (chicken and creamy mushroom thyme sauce, slow-braised short ribs, Italian sausage lasagna, vegetarian lasagna, and chicken and sun-dried tomato penne); sides (focaccia stuffing, turkey gravy, cranberry orange sauce, sweet and white smashed potatoes, maple and Dijon carrots and parsnips, cream of curried butternut squash soup and maple bacon Brussels sprouts); scratch-made dips and spreads (spinach chipotle dip, Southern pimiento cheese and herbed goat cheese spread) and party trays (cheese trays or garden vegetable trays with dip). Desserts are also available to order, including 9-inch pies (traditional apple, Dutch apple, cranberry apple, pumpkin, pecan and chocolate cream); cakes (coconut, carrot, cannoli, chocolate mousse and gluten-free drunken pumpkin mousse); and assorted holiday cookies (shortbread pumpkins or colorful fall leaves, maple walnut leaves and pecan chocolate-dipped acorns). Order by Nov. 19. Pickups will be available through Wednesday, Nov. 23, at 6 p.m.

Blue Loon Bakery (12 Lovering Lane, New London, 526-2892, blueloonbakery.com) is taking orders for various holiday pies, breads, quiches and pastries for Thanksgiving — options include apple cranberry galettes, butter, chocolate or almond croissants, ham and cheese croissants, sticky buns and more. View the full holiday menu at toasttab.com/blue-loon-bakery. Pickups will be on Tuesday, Nov. 22, from 8 a.m. to 2 p.m., or on Wednesday, Nov. 23, from 8 a.m. to noon.

Brothers Butcher (8 Spit Brook Road, Nashua, 809-4180; 142 Lowell Road, Hudson, 577-1130; brothers-butcher.com) is taking orders for fresh free-range turkeys for Thanksgiving, in addition to a la carte sides, like sausage and herb stuffing, traditional bread stuffing, garlic mashed potatoes, butternut squash and turkey gravy; and 10-inch pies (flavors include apple, pumpkin, pecan and chocolate cream). Pickups will be on Monday, Nov. 21, Tuesday, Nov. 22, and Wednesday, Nov. 23.

Buckley’s Bakery & Cafe (436 Daniel Webster Hwy., Merrimack, 262-5929, buckleysbakerycafe.com) and Buckley’s Market & Cafe (9 Market Place, Hollis, 465-5522) are taking orders for cakes (“The Great Pumpkin” whoopie pie, apple spice, apple crisp cheesecake and double chocolate); 8-inch pies (pecan, apple, pumpkin, chocolate cream and blueberry crisp); and loaves and rolls (Parker House rolls, cranberry almond crumb cake and dairy-free pumpkin spice bread); as well as assorted breakfast and dessert pastry trays. Order by Nov. 19.

The Cake Fairy (114 Londonderry Turnpike, Hooksett, 518-8733, cakefairynh.com) is taking orders for festive 9-inch pies (flavors include apple, pumpkin and chocolate cream), apple crisp, 4-inch cheesecakes (plain, strawberry and pumpkin), whoopie pies (pumpkin or chocolate) 5-inch breakfast breads (banana, coffee cake, cranberry orange and pumpkin), and 5-inch Thanksgiving butter cookies. Order by Nov. 19 (cash is preferred). Pickups will be on Wednesday, Nov. 23, from 11 a.m. to 4 p.m. First come, first served items will also be available that day while supplies last.

Caroline’s Fine Food (132 Bedford Center Road, Bedford, 637-1615, carolinesfood.com) is taking orders for special meals for Thanksgiving — options include pork ballotine stuffed with a savory sausage herb and apple stuffing, turkey ballotine stuffed with a savory sausage and stuffing, or roasted beef tenderloin with a horseradish cream sauce. A la carte sides are also available, from herb-roasted sweet potatoes, sausage sage stuffing and roasted butternut squash to roasted Brussels sprouts with Parmesan and thyme, turkey gravy, cranberry sauce and roasted root vegetables. Pickups will be on Wednesday, Nov. 23, from noon to 3 p.m., and reheating instructions will be included.

Carter Hill Orchard (73 Carter Hill Road, Concord, 225-2625, carterhillapples.com) is taking orders for Thanksgiving pies available in a variety of flavors, like apple, Dutch apple, pumpkin, blueberry, strawberry rhubarb and more. Order by Nov. 20.

Castleton Banquet & Conference Center (58 Enterprise Drive, Windham, 898-6300, castletonbcc.com) is taking orders for Thanksgiving catering meals to go. Two dinner package options are available — featuring traditional whole turkey with house bread stuffing, or spiral glazed ham — both with homestyle mashed potatoes, butternut squash, dinner rolls, and your choice of apple, pecan, pumpkin or blueberry pie. A variety of items are also available a la carte, including sides by the quart (glazed carrots, green beans amandine, roasted Brussels sprouts, butternut squash, homestyle mashed potatoes, house bread stuffing, turkey gravy and homemade cranberry relish) and baked goods (dinner rolls by the dozen, or 10-inch apple, pumpkin, pecan or blueberry pies). You can also personalize your holiday dinner, with hors d’oeuvres by the dozen (scallop and bacon skewers, crabmeat-stuffed mushrooms, asparagus and Asiago wraps, smoked Gouda macaroni and cheese bites, petite arancini, almond raspberry brie tarts and spanakopita); and various white and red wines are also available to add to your package. Order by Nov. 17 at noon. Pickups will be on Wednesday, Nov. 23.

Cherry Bomb Cookie Co. (Exeter, find them on Facebook @cherrybombcookieco) is taking orders for a variety of specialty decorated sugar cookies, with designs that include Thanksgiving turkeys, pies, fall leaves, pumpkins and more. You can also order freshly baked triple chocolate chip cookies and do-it-yourself decorative sugar cookie kits. Order by Nov. 16. Pickups will be on Monday, Nov. 21, Tuesday, Nov. 22, and Wednesday, Nov. 23.

Colby Hill Inn (33 The Oaks, Henniker, 428-3281, colbyhillinn.com) is offering special customizable “Thanksgiving in a Box” packages, featuring your choice of a first course (apple cider and fall squash soup, oyster and scallop chowder, fall greens and grilled pear salad, market greens or sweet potato, roast apple and goat cheese pierogi); an entree (cider-brined turkey, crisp porchetta, four-grain “risotto” with mushroom and parsnip ragout, juniper and smoked sea salt-crusted salmon and peppercorn and rosemary-crusted veal rib roast); and a dessert (apple pie slice, pecan pie slice, pumpkin pie slice, sea salt caramel chocolate cake, ricotta cheesecake with cranberry-apple chutney and harvest rice pudding brulee). Pickups will be on Wednesday, Nov. 23, from 4 to 7 p.m., and Thursday, Nov. 24, until 1 p.m.

The Common Man (25 Water St., Concord, 228-3463; 304 Daniel Webster Hwy., Merrimack, 429-3463; 88 Range Road, Windham, 898-0088; Lakehouse Grille, 281 Daniel Webster Hwy., Meredith, 279-5221; 10 Pollard Road, Lincoln, 745-3463; 21 Water St., Claremont, 542-6171; Foster’s Boiler Room, 231 Main St., Plymouth, 536-2764; 60 Main St., Ashland, 968-7030; Lago, 1 Route 25, Meredith, 279-2253; Camp, 298 Daniel Webster Hwy., Meredith, 279-3003; Airport Diner, 2280 Brown Ave., Manchester, 623-5040; Tilt’n Diner, 61 Laconia Road, Tilton, 286-2204; Route 104 Diner, 752 Route 104, New Hampton, 744-0120; thecman.com) is taking orders for Thanksgiving meals to go for up to four people, featuring oven-roasted turkey breast with housemade pan gravy, whole-berry cranberry sauce, signature stuffing, country mashed potatoes, maple-roasted butternut squash, garlicky green beans, dinner rolls and butter sweet bread and a slice of pumpkin pie with cinnamon whipped cream for dessert. Optional a la carte items are also available for four, including glazed ham, green bean casserole, sweet potato casserole, macaroni and cheese, Brussels sprouts with bacon and caramelized onions, and house baked apple, pecan or pumpkin pies. Order by Nov. 18. Pickups will be on Wednesday, Nov. 23.

Concord Food Co-op (24 S. Main St., Concord, 225-6840, concordfoodcoop.coop) is taking orders for fresh natural or organic turkeys for Thanksgiving, in addition to full meals or a la carte sides, like mashed sweet potatoes, roasted garlic mashed potatoes, apple-roasted green beans, stuffing, turkey gravy, maple ginger carrots and housemade cranberry sauce. Prepared meal orders are due by Nov. 13. Turkeys should be ordered as soon as possible. Pickups will start on Monday, Nov. 21, for turkeys and will be on Wednesday, Nov. 23, from 10 a.m. to 6 p.m. for prepared meals.

Copper Kettle To Go (39 Main St., Wilton, 654-2631, copperkettletogo.com) is taking orders for festive pies for Thanksgiving, with flavors that include pecan, pumpkin, Dutch apple, blueberry cream cheese, coconut custard, Kentucky Derby and pumpkin whoopie pies, in addition to small- and large-sized turkey dinners (feeds to two four people and five to six people, respectively) of turkey, stuffing, squash, green beans, mashed potatoes, rolls, cranberry sauce and gravy. Pickups will be through Wednesday, Nov. 23, at 7 p.m.

Crémeux French Pâtisserie (707 Milford Road, Merrimack, 320-4702, cremeuxfrenchpatisserie.com) is taking orders for several types of scratch-made French desserts for Thanksgiving, including lemon and honey tarts, maple and walnut tarts and tarte bourdaloue (pear tarte). Order by Nov. 20 at 4 p.m. Pickups will be on Wednesday, Nov. 23, from 8 a.m. to 2 p.m.

Crosby Bakery (51 E. Pearl St., Nashua, 882-1851, crosbybakerynh.com) is taking orders for 8-inch or 10-inch pies (serving six to eight people or 12 to 15 people respectively) — flavors include apple, apple crumb, blueberry, banana cream, cherry, coconut cream, coconut meringue, chocolate cream, lemon meringue, mincemeat, pumpkin and pecan; apple and blueberry can also be ordered sugar-free). You can also order assorted dinner rolls; savory specialties like gorton (Canadian pork spread) and salmon pie; cookie platters, pastry platters and more. Order by Nov. 19 at 5 p.m. Pickups will be Tuesday, Nov. 22, and Wednesday, Nov. 23.

The Crust & Crumb Baking Co. (126 N. Main St., Concord, 219-0763, thecrustandcrumb.com) is taking orders for 6-inch or 9-inch pies (flavors include classic or chocolate pumpkin, Key lime, cherry, blueberry coconut crisp, blueberry streusel, apple streusel, forest berry crumb, maple bourbon pecan, chocolate cream, maple cream and coconut cream); quiches (broccoli cheddar, spinach tomato feta and bacon onion Swiss); and cakes (sour cream coffee cake, ginger pear crumb, flourless chocolate torte, chocolate-chocolate layer cake, lemon-raspberry layer cake and pumpkin spice cheesecake); as well as Shaker squash rolls and butter rolls. Order by Nov. 18. Pickups will be on Tuesday, Nov. 22, and Wednesday, Nov. 23.

Ding Dong Deliver (dingdongdeliver.com) is a ghost kitchen powered by Great New Hampshire Restaurants, which owns T-Bones Great American Eatery, CJ’s Great West Grill and the Copper Door restaurants. Featured items for the week of Thanksgiving include roast turkey dinner packs, butchered roasts, freshly baked pies and cakes and more. Ordering will be available from Wednesday, Nov. 16, through Friday, Nov. 18, at 5 p.m., for deliveries and pickups on Wednesday, Nov. 23, to the Manchester and Bedford communities.

Fire and Spice Bistro (70 Route 108, Newfields, 418-7121, fireandspicebistro.com) is taking orders for custom pies and muffins for Thanksgiving — pie flavors include apple, blueberry, pumpkin, chocolate cream, pecan pie and a traditional meat pie with slow-cooked pork, potatoes and spices, while muffin flavors include blueberry and coffee cake. Pickups will be on Tuesday, Nov. 22, from noon to 5 p.m.

Frederick’s Pastries (109 Route 101A, Amherst, 882-7725; 25 S. River Road, Bedford, 647-2253; pastry.net) is taking orders for a variety of festive sweets and treats for Thanksgiving, including caramel pumpkin mousse cheesecake cups, apple tarts, autumn wreath cakes, caramel pecan cheesecake and more. Order by Nov. 10. Beginning Nov. 11, Frederick’s will serve a menu of limited holiday-themed offerings.

Fresh AF Bakeshop (34 Church St., Kingston, 642-8609, freshafbakeshop.com) is taking orders for a variety of freshly baked items for preorder for Thanksgiving, including 9-inch pies (apple crumb, pumpkin, sweet potato and marshmallow, blueberry, banana pudding, black bottom chocolate mousse and “whiskey business” pecan); 6- or 8-inch cakes (“fallfetti,” pumpkin, triple chocolate brownie and apple cider doughnut); cupcakes (chocolate fudge, funfetti, pumpkin spice, apple cider doughnut, blueberry crisp and pecan turtle pie); macarons (blueberry cobbler, pumpkin roll, apple pie, caramel chai, death by chocolate and pecan cheesecake); and other treats, like take-and-bake apple crisp, jumbo cinnamon buns, frosted cookie platters and more. Order by Nov. 18. Pickups will be on Wednesday, Nov. 23, from 8 a.m. to 6 p.m.

The Fresh Chef Press (775 Canal St., Manchester, 716-7197, freshchefmp.com) is taking orders for a variety of specialty a la carte items for Thanksgiving, including butternut squash, Brussels sprouts, fresh cranberry sauce, green beans, Italian sausage stuffed mushrooms, red bliss mashed potatoes, roasted broccoli, vegetable-stuffed mushrooms and more. Order by Nov. 18.

From Gracie’s Table (Brookline, fromgraciestable.com) is taking orders for several flavors of pies for Thanksgiving, including apple, apple crisp, pumpkin and chocolate truffle. Order by Nov. 20 for pickup at Brookline’s Finest (181 Route 13, Brookline). A 15 percent discount is available to those who order on the website.

Granite State Candy Shoppe (832 Elm St., Manchester, 218-3885; 13 Warren St., Concord, 225-2591; granitestatecandyshoppe.com) has several Thanksgiving- and fall-themed treats, like milk, dark and white chocolate turkey mold pops, one-ounce chocolate turkeys and eight-ounce pumpkin pie almonds.

Greenleaf (54 Nashua St., Milford, 213-5447, greenleafmilford.com) is taking orders for Thanksgiving dinners to go, featuring roasted turkey breast with stuffing, roasted garlic and herb potatoes, honey glazed carrots, green bean casserole, cranberry sauce and gravy, along with a seasonal mixed green salad with an apple cider vinaigrette. You can also add on various optional items to your order, like brioche Parker House dinner rolls with a whipped molasses honey butter; and several desserts, like apple galettes with salted caramel, cranberry swirl cheesecake slices and pumpkin pie slices. Order by Nov. 19. Pickups will be on Wednesday, Nov. 23, from noon to 8 p.m., and will come with specific heating instructions.

Hart’s Turkey Farm Restaurant (233 Daniel Webster Hwy., Meredith, 279-6212, hartsturkeyfarm.com) is taking orders for ready-to-eat family-sized whole roasted turkey dinners, featuring small (feeds two to six people), medium (feeds six to 10 people) and large (feeds 10 to 14 people) meals. Dinners come with gravy, stuffing, whipped potatoes, butternut squash, green beans, cranberry sauce, dinner rolls and either apple, pumpkin or chocolate cream pie. Individual-sized roasted turkey dinners are also available. Curbside pickups will be on Thursday, Nov. 24, from 10 a.m. to 4 p.m.

Harvey’s Bakery & Coffee Shop (376 Central Ave., Dover, 742-6029, harveysbakery.com) is taking orders for 8-inch or family-sized 10-inch pies (flavors include apple, blueberry, coconut cream, Boston cream, lemon meringue, cherry, chocolate cream, banana cream, pumpkin, pecan, squash, pork, chicken and custard); as well as dinner rolls sold by the dozen (Parker House, butter, whole wheat, cloverleaf, knot, crusty white, Vienna and snowflake). Order by Nov. 17.

Hulda’s Swedish Baked Goods (Brookline, swedishbakers.com) is taking orders for traditional items like limpa (Swedish rye bread), cardamom braids, kanelbullar (Swedish cinnamon rolls), pepparkakor (ginger spice cookies) and more. Order by Nov. 16. Pickups will be on Saturday, Nov. 19, in Brookline, or at the Milford Farmers Market (Town Hall Auditorium, 1 Union Square, Milford) from 10 a.m. to 1 p.m.

Johnson Golden Harvest (412 W. River Road, Hooksett, 210-2031, johnsongoldenharvest.com) is taking orders for fresh free-range turkeys from Vermont’s Misty Knoll Farm, in addition to several flavors of homemade pies, freshly baked breads and various gluten-free goodies. Order by Nov. 16. Pickups will be on Tuesday, Nov. 22, and Wednesday, Nov. 23, from 10 a.m. to 6 p.m.

Joyfull Eats (Deep Meadow Variety, 93 Linden St., Exeter, 778-1526, find them on Facebook @joyfulleatsnh) is taking orders for several specialty items for Thanksgiving, like lentil loaves, green bean and spinach casserole, oat stuffing, mashed butternut squash, corn muffins, apple crumble pie and pumpkin pie. Items can be ordered a la carte or as a meal package, with three sizes available (feeding one to two people, four to six people or eight to 10 people, respectively). Order by Nov. 20 at noon. Pickups will be on Wednesday, Nov. 23, from 8 a.m. to 8 p.m.

Local Baskit (10 Ferry St., Suite 120A, Concord, 219-0882, localbaskit.com) is taking orders for specialty meal kits for Thanksgiving, partnering with local farms, restaurants and other businesses. Options include a Brussels sprouts kit featuring local ingredients from Two Mountain Farm in Andover, as well as a stuffing meal kit, plus pies from Apple Hill Farm in Concord or pumpkin cheesecake or ricotta pie from Modern Pastry of Boston. Check out Local Baskit’s go-to charcuterie boards too, on the Grazing Baskit page on their website. Order by Nov. 18.

Meadow Ledge Farm (612 Route 129, Loudon, 798-5860, meadowledgefarm.com) is taking orders for pies for Thanksgiving — flavors include apple, apple crumb, apple blueberry crumb, blueberry, triple berry, strawberry rhubarb, cherry, pecan, apple cream, blueberry cream, cherry cream, pumpkin cream, chocolate cream, banana cream, lemon meringue and lemon blueberry meringue. Order by Nov. 19. Pickups will be on Tuesday, Nov. 22, and Wednesday, Nov. 23.

Moulton’s Kitchen & Market (10 Main St., Amherst, 673-2404, moultonsmarket.com) is taking orders for a variety of Thanksgiving essentials a la carte, like carved roasted turkey breast, herbed turkey gravy, whipped mashed potatoes, traditional bread stuffing, spiced butternut squash and freshly made whole cranberry sauce, as well as freshly baked apple or pumpkin pies (sizes include 6-inch or 9-inch). Order by Nov. 15 at noon. Pickups will be on Wednesday, Nov. 23, through 4 p.m.

Mr. Mac’s Macaroni & Cheese (497 Hooksett Road, Manchester, 606-1760, mr-macs.com) is taking orders for both hot-and-ready and take-and-bake trays of macaroni and cheese, as well as macaroni salads, assorted green salads, desserts and more. Placing orders at least 24 hours in advance is appreciated.

New England’s Tap House Grille (1292 Hooksett Road, Hooksett, 782-5137, taphousenh.com) is taking orders for its traditional French-Canadian holiday meat pies, made with pork, beef, potatoes, celery, onions, garlic and a house-made crust and ready to bake at home. Order by Nov. 18. Pickups will be on Tuesday, Nov. 22, and Wednesday, Nov. 23, from 3 to 6 p.m.

Northwoods Brewing Co. (1334 First New Hampshire Turnpike, Northwood, 942-6400, northwoodsbrewingcompany.com) is taking orders for a variety of items out of its in house bakery for Thanksgiving, including nine-inch fruit pies (apple, blueberry, bumbleberry, four berry and strawberry rhubarb); nine-inch cream or custard pies (chocolate cream, coconut cream, custard and pumpkin); quiches (meat and cheese or vegetable and cheese); as well as assorted bread loaves, scones and crullers available in a variety of flavors (see the full flavor list at the bottom of the online order form). Order by Nov. 20. Pickups will be on Wednesday, Nov. 23.

Osteria Poggio (18 Main St., Center Harbor, 250-8007, osteriapoggio.com) is taking orders for several a la carte sides for Thanksgiving, including potatoes au gratin, cranberry relish, duck fat roasted Brussels sprouts, ginger candied yams, brioche rolls and corn muffins. Pies are also available, with flavors like blackberry ginger apple, pumpkin dulce de leche, cranberry curd and coconut cream. Order by Nov. 20. Pickups will be on Wednesday, Nov. 23.

Pinard Street Bakery at Charlie’s (1 Pinard St., Manchester, 606-1835, pinardstreetbakery.business.site) is taking orders for freshly baked 14-inch pies for Thanksgiving — flavors include apple, pumpkin, chocolate cream and a savory pork pie with onion, carrots, potatoes and a homemade spice filling. Order by Nov. 20. Pickups will be on Monday, Nov. 21, Tuesday, Nov. 22, and Wednesday, Nov. 23.

Popovers on the Square (11 Brickyard Square, Epping, 734-4724; 8 Congress St., Portsmouth, 431-1119; popoversonthesquare.com) is taking orders for several in-house bakery items for Thanksgiving, including pies (apple, pecan, pumpkin, coconut cream, chocolate cream, Key lime and apple crumb); gluten-free pies (apple, pecan, pumpkin, coconut cream and chocolate cream); and other assorted goodies, like fall leaf, pumpkin or turkey sugar cookies, pumpkin cheesecake and fresh fruit cheesecake. Order by Nov. 17 at 8 p.m. Pickups will be on Tuesday, Nov. 22, and Wednesday, Nov. 23.

Presto Craft Kitchen (168 Amory St., Manchester, 606-1252, prestocraftkitchen.com) is taking orders for several specialty take-and-bake sides for Thanksgiving, like homemade mashed potatoes, country-style stuffing, garlic green beans, maple sweet potatoes with marshmallow, mashed butternut squash, hand-pressed cranberry sauce, honey-glazed carrots and turkey gravy. Two-pound or four-pound oven-roasted turkeys are also available to order, as well as “all the trimmings” packages of sides that feature mashed potatoes, stuffing, bread rolls and butter, gravy, cranberry sauce and two vegetables. Presto Craft Kitchen’s sister business, Custom Eats & Sweets, is also taking orders for pies (pumpkin, apple, blueberry, banana cream, chocolate cream, coconut cream, cannoli cream and cookies and cream); and cakes (lemon mascarpone, pumpkin praline cheesecake, pistachio and ricotta, triple chocolate, apple crisp cheesecake and more). Order by Nov. 14.

Queen City Cupcakes (790 Elm St., Manchester, 624-4999, qccupcakes.com) is taking orders for a variety of festive cupcake flavors for Thanksgiving, including gingerbread cookie, chocolate salted caramel, cherry almond, sweet potato, apple cider and more. Order by Nov. 19. Pickups will be on Wednesday, Nov. 23, from 10:30 a.m. to 3 p.m.

The Red Arrow Diner (61 Lowell St., Manchester, 626-1118; 137 Rockingham Road, Londonderry, 552-3091; 112 Loudon Road, Concord, 415-0444; 149 Daniel Webster Hwy., Nashua, 204-5088; redarrowdiner.com) is taking orders for its specialty homemade desserts for Thanksgiving, including multiple flavors of 10-inch pies, double-layer cakes, “Dinah fingers” (homemade Twinkies), eclairs, whoopie pies and more. Orders can be placed online with at least a 24-hour notice in advance of pickup.

The Red Blazer Restaurant & Pub (72 Manchester St., Concord, 224-4101, theredblazer.com) is taking orders for pies, cakes, breads, dessert platters and more for Thanksgiving, all in a variety of flavors. New this year, bakery orders can be placed through the website, or by emailing or calling. Order by Nov. 20.

Rig A Tony’s Italian Takeout & Catering (38 W. Broadway, Derry, 425-6116; 13 Rockingham Road, Windham, 685-8122; 254 Wallace Road, Bedford, 488-2877; rigatonysitalian.com) is taking orders for complete Thanksgiving dinners to go, featuring 18-to-20-pound fully cooked turkeys with mashed potatoes, stuffing, butternut squash, roasted corn, cranberry sauce and homemade gravy. You can also order various Italian specialties, from antipasto, lasagna and eggplant Parmesan to stuffed shells, meatballs and stuffed artichokes; and homemade pies (flavors include apple, pumpkin, pecan, blueberry, chocolate cream, coconut cream and lemon meringue). Pickups will be on Wednesday, Nov. 23, from 11 a.m. to 6 p.m.

Roundabout Diner & Lounge (580 U.S. Highway 1 Bypass, Portsmouth, 431-1440, roundaboutdiner.com) is taking orders for Thanksgiving meals to go, featuring house roasted turkey, cornbread stuffing, creamy mashed potatoes, butternut squash, peas and pearl onions, cranberry relish, homemade gravy, cinnamon applesauce and your choice of a homemade pie (pumpkin, apple, blueberry, pecan, banana cream, coconut cream, Key lime and chocolate cream). Two package sizes are available, serving either six to eight people or 10 to 12 people. You can also order most of the sides a la carte. Pickups will be on Wednesday, Nov. 23, or Thursday, Nov. 24, through 2 p.m.

Smoke Shack Cafe (226 Rockingham Road, Londonderry, 404-2178, smokeshackcafe.com) is taking orders for Thanksgiving meal packages to go, which include smoked turkey, cornbread, gravy and cranberry sauce, in addition to your choice of sides (butternut squash, corn saute, green beans, jalapeno and sausage stuffing, mashed potatoes, macaroni and cheese, cranberry sauce and turkey gravy). You can also order various holiday pies (pecan, apple, pumpkin and chocolate cream), and other a la carte items, like bacon-wrapped turkey breast with jalapeno and sausage stuffing. Order by Nov. 20. Pickups will be on Thursday, Nov. 24.

St. Nicholas Greek Orthodox Church (1160 Bridge St., Manchester, 625-6115, stnicholasgreekchurch.com) will hold its third annual bake sale and live auction on Saturday, Nov. 19, from 10 a.m. to 2 p.m. The event will feature several homemade Greek pastries available for sale, as well as various specialty items that will be auctioned off from noon to 2 p.m.

Sweet Hill Farm (82 Newton Road, Plaistow, 974-7279, sweethillfarm.com) is taking orders for 9-inch pies in a variety of flavors, including apple, apple crisp, blueberry, blueberry crisp, triple berry, strawberry rhubarb, pecan, pumpkin, Key lime, peanut butter mousse, peanut butter cup and chocolate French silk. Some pie flavors are available either baked or frozen, while others are available frozen only. Order by Nov. 15. Pickups will be on Tuesday, Nov. 22, and Wednesday, Nov. 23.

The Sweet Spot (353 Riverdale Road, Weare, 529-6667, thesweetspotnh.com) is taking orders for 9-inch pies (apple, apple crumb, pumpkin, pecan and cherry); 6-inch or 8-inch pumpkin cheesecakes with graham cracker or walnut crusts; assorted biscotti or decorated sugar cookies; quick breads (pumpkin apple or cranberry walnut with a streusel and orange glaze); enriched snowflake rolls, gluten-free multigrain boules, sweet potato soup (available pint- or quart-sized); and Jake’s Ice Cream, available in pints or quarts (flavors include vanilla, cinnamon or pumpkin). Place your orders as soon as possible.

Tammaro’s Cucina (469 Charles Bancroft Hwy., Litchfield, 377-7312, tammaros.com) is taking orders for half-sized (feeds six to eight people) and full-sized (feeds 12 to 14 people) trays of home-cooked Italian meals for Thanksgiving, from meat or cheese lasagna to spaghetti and meatballs, chicken or eggplant Parmesan and more. Order by Nov. 21. Pickups will be on Wednesday, Nov. 23.

The Traveling Foodie (Merrimack, jrmcateringllc.com) is taking orders for whole turkey dinners for Thanksgiving, available roasted or smoked, with a lineup of fresh sides that includes sausage apple stuffing and gravy, roasted garlic Brussels sprouts or green bean casserole, mashed candied sweet potatoes, creamy mashed potatoes, butternut squash, cranberry sauce and dinner rolls. You can also order all of these sides a la carte, in addition to others, like baked macaroni and cheese and garlic cheddar biscuits, and salads, like red bliss potato salad, garden salad and pasta salad. Order by Nov. 11. Pickups will be on Wednesday, Nov. 23, at Anheuser-Busch Brewery (221 Daniel Webster Hwy., Merrimack).

Tuscan Market (9 Via Toscana, Salem, 912-5467, tuscanbrands.com) is taking orders for whole roasted turkey dinners, which come with maple-roasted sweet potatoes, Brussels sprouts with pancetta and aged balsamic dressing, mascarpone whipped potatoes, porcini mushroom ciabatta stuffing with Parmigiano Reggiano and toasted pine nuts, heirloom cranberry and Marsala wine compote, fresh herb gravy focaccia and loaf of ciabatta (feeds six to eight people). A variety of a la carte items are also available to order, including main courses (carved roast turkey, herb-roasted leoncini ham, prosciutto-wrapped pork loin, roasted salmon, boneless prime rib, roast beef tenderloin and porchetta roast); antipasti platters; sides (honey-glazed root vegetables, Brussels sprouts, green beans with almonds, cranberry Marsala wine compote, acorn squash cups and sage crema, prosciutto-stuffed shells, maple-roasted sweet potato, balsamic roasted carrots, mascarpone whipped potato, turkey pan gravy, porcini mushroom ciabatta stuffing and Tuscan macaroni and cheese); soups (roasted butternut squash and ginger, traditional Italian wedding and sausage and kale); 10-inch pies (Cortland apple, pecan and pumpkin) and other desserts (tiramisu squares, flourless chocolate torte and and pumpkin cheesecake). Pickups will be on Wednesday, Nov. 23, from 10 a.m. to 5 p.m.

Twelve 31 Events (100 N. Main St., Concord; 261 Main St., Tilton; 818-0012, twelve31.events) is taking orders for various a la carte sides to accompany your Thanksgiving feast, from garlic mashed potatoes or sweet potatoes with a brown sugar glaze to cornbread stuffing, stuffed mushrooms, green beans with sliced almonds and butter, and pumpkin or apple pie for dessert. Order by Nov. 18. Pickups will be on Tuesday, Nov. 22, or Wednesday, Nov. 23, at either location, and all sides will come with heating instructions.

Twelve Pine Restaurant & Gourmet Marketplace (11 School St., Peterborough, 924-6140, twelvepine.com) is taking orders for Thanksgiving dinners to go, featuring whole roasted fresh turkey, old-fashioned herb stuffing, traditional mashed potatoes, roasted green beans or Brussels sprouts, cranberry orange relish, pumpkin soup, crusty dinner rolls and your choice of apple or pumpkin pie. Most of the sides and desserts can also be ordered a la carte. Order by Nov. 18. Pickups will be on Tuesday, Nov. 22, and Wednesday, Nov. 23, through 6 p.m.

Van Otis Chocolates (341 Elm St., Manchester, 627-1611, vanotischocolates.com) has various Thanksgiving-themed chocolates and treats, including hollow chocolate turkeys, fall-themed Swiss fudge and chocolate cornucopias filled with mixed nuts.

Whisk Chick (Derry, whisknchick@gmail.com, and on Facebook and Instagram @whiskchickbakes) is taking orders for specialty sweet boards (think charcuterie-style, but with a collection of freshly baked sweet treats and candy-dipped items), in addition to whole pies, with flavors that include apple, pumpkin, pecan, banana cream and chocolate cream. Order by Nov. 18.

Wicked Good Butchah (209 Route 101, Bedford, 488-1832, wickedgoodbutchahnh.com) is taking orders for turkeys, roasts and hams for Thanksgiving — ordering as soon as possible is recommended, with pickups on Tuesday, Nov. 22, and Wednesday, Nov. 23.

Wild Orchid Bakery (836 Elm St., Manchester, 935-7338, wildorchidbakery.com) is taking Thanksgiving orders for pies (apple or pumpkin), as well as apple crisp, chocolate turkey cakes with chocolate buttercream, four-layer pumpkin cakes with cinnamon buttercream, assorted cupcakes, fresh bread rolls and more. Order by Nov. 14. Pickups will be on Wednesday, Nov. 23.

Yankee Farmer’s Market (360 Route 103 E., Warner, 456-2833, yankeefarmersmarket.com) is taking orders for fresh Vermont-raised turkeys for Thanksgiving, in addition to locally made pies (flavors include pumpkin, apple crumb, blueberry crumb, chocolate cream, coconut cream, pecan, maple walnut and cherry), and breads (flavors include pumpkin, cranberry orange and banana). Order by Nov. 10. Pickups will be on Monday, Nov. 21, Tuesday, Nov. 22, and Wednesday, Nov. 23, from 8 a.m. to 6 p.m. each day.

Featured photo: Courtesy photo.

Dinner is served

Where to go out this year for Thanksgiving

Thanksgiving Day is Thursday, Nov. 24, and restaurants and function halls are accepting reservations now for everything from special holiday dinners and specials to all-you-can-eat buffets.

Do you know of a restaurant serving Thanksgiving eats that’s not on this list? Let us know at food@hippopress.com.

Alan’s of Boscawen (133 N. Main St., Boscawen, 753-6631, alansofboscawen.com) is taking reservations for a special Thanksgiving meal on Thursday, Nov. 24, from 11:30 a.m. to 6 p.m. Join them for a traditional Thanksgiving dinner featuring turkey, stuffing, mashed potatoes and gravy, fresh yams, peas and onions, butternut squash, rolls, soup, salad and your choice of dessert. There will also be a grand Thanksgiving buffet with crackers and assorted domestic and imported cheeses, fresh fruit, peel-and-eat shrimp, prime rib, baked stuffed haddock, turkey orzo and more. Takeout meals will also be available.

Backyard Brewery & Kitchen (1211 S. Mammoth Road, Manchester, 623-3545, backyardbrewerynh.com) will be serving its full menu on Thanksgiving Day from 11:30 a.m. to 5 p.m., in addition to a traditional turkey dinner with stuffing, mashed potatoes, squash, peas, salad and a dessert. Reservations are welcome.

Bedford Village Inn (2 Olde Bedford Way, Bedford, 472-2001, bedfordvillageinn.com) will serve a special four-course prix fixe menu for Thanksgiving on Thursday, Nov. 24, from noon to 6 p.m. in its dining room and tavern. The meal will include your choice of an appetizer (Cape Cod oysters, Maple Brook Farm burrata toast, winter squash bisque, spiced grilled shrimp, Vernon Farm chicken terrine or duck confit); a salad (harvest salad or local kale and Brussels sprouts); an entree (Misty Knoll Farm free-range turkey, fine herb-seared halibut filet, smoked duroc pork loin, pan-roasted Faroe Island salmon, grilled filet mignon or stuffed delicata squash); and a dessert (pumpkin pie, maple creme brulee, coffee granita, apricot tart or carrot cake bread pudding). The cost is $110 for adults and $55 for kids ages 10 and under. The Bedford Village Inn’s Trattoria Fondi will also be open for breakfast from 8 to 10:30 a.m., and for dinner from 4 to 9 p.m. The restaurant’s igloos will also be reserved on Thanksgiving with a $150 rental fee and a $400 food and beverage minimum.

Belmont Hall & Restaurant (718 Grove St., Manchester, 625-8540, belmonthall.net) is taking reservations for a special all-you-can-eat Thanksgiving Day buffet on Thursday, Nov. 24, in its function hall, with seatings at 11:30 a.m. and 1:30 p.m. for five or more people. The cost is $21.99 per person. On the restaurant side, plated meals will be available for $19.99 per person (no reservations required).

The Coach Stop Restaurant & Tavern (176 Mammoth Road, Londonderry, 437-2022, coachstopnh.com) is taking reservations for Thanksgiving on Thursday, Nov. 24, with seatings from noon to 3 p.m. A special holiday menu will be served. Entree options will include roast turkey, baked Virginia ham, slow roasted prime rib, baked stuffed haddock, veal Oscar or seafood linguine. All entrees will come with turkey soup, apple cider, mashed potatoes, homemade bread stuffing, yams, cranberry sauce, butternut squash, baby pearl onions and green peas, hot rolls, sweet bread, homemade pie and coffee. Preorders are also available for takeout and delivery, with deliveries within a 5-mile radius.

Colby Hill Inn (33 The Oaks, Henniker, 428-3281, colbyhillinn.com) will serve a special three-course prix fixe Thanksgiving menu on Thursday, Nov. 24, with seatings from noon to 2 p.m. Meals will include your choice of a first course (apple cider and fall squash soup, oyster and scallop chowder, fall greens and grilled pear salad, market greens with a house cider vinaigrette, or sweet potato, roast apple and goat cheese pierogi); an entree (cider-brined turkey, crisp porchetta, four-grain “risotto” with mushroom and parsnip ragout, juniper and smoked sea salt-crusted salmon or peppercorn- and rosemary-crusted veal rib roast); and a dessert (freshly baked apple, pecan or pumpkin pie, sea salt caramel chocolate cake, ricotta cheesecake or harvest rice pudding brulee). The cost is $65 per person.

CR’s The Restaurant (287 Exeter Road, Hampton, 929-7972, crstherestaurant.com) will serve a special Thanksgiving dinner on Thursday, Nov. 24, with seatings from noon to 5 p.m. The meal will feature an a la carte menu with holiday specials and the restaurant’s most popular dinner items.

The Derryfield Restaurant (625 Mammoth Road, Manchester, 623-2880, thederryfield.com) will serve a special family-style Thanksgiving dinner on Thursday, Nov. 24, with seatings at 11 a.m., noon, 1:15, 2:15, 3:30 and 4:30 p.m. The plated meals include a full turkey, potatoes, stuffing, gravy, butternut squash, mixed seasonal vegetables, a salad and dinner rolls. Reservations are required (four-person minimum). The cost is $27.95 for adults and $19.95 for kids under 12 (substitute all white meat for $2 extra). Takeout is also available.

Epoch Gastropub (The Exeter Inn, 90 Front St., Exeter, 778-3762, epochrestaurant.com) will serve a special multi-course menu for Thanksgiving on Thursday, Nov. 24, with seatings from 11 a.m. to 3 p.m. Options will include pumpkin butternut squash bisque, autumn spinach salad, local artisanal cheeses, traditional roast turkey, maple soy salmon, pumpkin butternut squash ravioli, whipped garlic mashed potatoes, roasted baby carrots, brioche bread stuffing, house made pies, tarts and assorted pastries and cakes. The cost is $60 for adults, $25 for kids ages 6 to 12 and free for kids under 5. Reservations are being accepted online via OpenTable.

Fratello’s Italian Grille (155 Dow St., Manchester, 641-6776, fratellos.com) will serve a special Thanksgiving Day buffet in its ballroom on Thursday, Nov. 24, featuring a chef-carved station of turkey with pan gravy and slow roasted prime rib au jus. Other items will include turkey pot pie, shrimp scampi, vegetable gnocchi, pumpkin bisque, string beans and shallots, candied butternut squash, mashed potatoes, homemade stuffing, assorted pies and desserts. The cost is $39 for adults, $18.95 for kids ages 4 to 11 and free for kids ages 3 and under. Call to make a reservation.

Granite Restaurant & Bar (The Centennial Hotel, 96 Pleasant St., Concord, 227-9005, graniterestaurant.com) will be open on Thursday, Nov. 24, from 11 a.m. to 3 p.m., serving its regular menu in addition to Thanksgiving-themed specials. Reservations are full, but you can call the restaurant to be placed on a waiting list in the event of a cancellation.

The Hills Restaurant (Hampshire Hills Athletic Club, 50 Emerson Road, Milford, 721-0444, hampshirehills.com/the-hills-restaurant) will serve a special three-course Italian feast the night before Thanksgiving, on Wednesday, Nov. 23, from 4 to 9 p.m., featuring your choice of chicken Parmesan with linguine, meatballs and Italian sausage with linguine or cheese tortellini alfredo, along with cheesy garlic bread or fresh bread, mixed greens or Caesar salad, and tiramisu or cannolis for dessert. The cost is $30 for adults and $15 for kids ages 12 and under.

The Homestead Tavern & Restaurant (641 Daniel Webster Hwy., Merrimack, 429-2022; 1567 Summer St., Bristol, 744-2022; homesteadnh.com) is taking reservations for Thanksgiving now, serving a variety of specialty entrees, like a roasted turkey dinner, baked Virginia ham, roast prime rib of beef, baked stuffed haddock, veal Oscar, fresh broiled salmon and seafood fettuccine. All entrees will be served with turkey soup, apple cider, mashed potatoes, cranberry sauce, butternut squash, hot rolls, sweet bread and homemade pie.

Mile Away Restaurant (52 Federal Hill Road, Milford, 673-3904, mileawayrestaurantnh.com) is accepting reservations now for its annual Thanksgiving dinners, which are all priced at $40 and include your choice of one appetizer (clam chowder, Swedish meatballs, fresh fruit plate with sorbet, or you can substitute for shrimp cocktail, escargots or onion soup); a Caesar or garden salad; one entree (roast turkey, herb-crusted roast sirloin, maple salmon, panko-crusted haddock, or pasta primavera); and one dessert (pumpkin pie, pecan pie, sorbet, cheesecake, chocolate ganache cake, lemon mascarpone cake or chocolate mousse cake). The roast turkey entree comes with mashed potatoes, butternut squash, roasted Brussels sprouts, stuffing and cranberry sauce, while all other entrees are served with your choice of mashed potatoes, baked potatoes or rice and your choice of butternut squash, roasted Brussels sprouts, pickled beets or applesauce.

The Red Arrow Diner (61 Lowell St., Manchester, 626-1118; 137 Rockingham Road, Londonderry, 552-3091; 112 Loudon Road, Concord, 415-0444; 149 Daniel Webster Hwy., Nashua, 204-5088; redarrowdiner.com) will be open during its regular hours on Thanksgiving Day at all four locations — from 5:30 a.m. to 10 p.m. in Concord, Londonderry and Nashua, and 24 hours in Manchester. Among their menu options is a traditional Thanksgiving meal, featuring a plate of turkey with mashed potatoes, squash, green beans, cranberry sauce, stuffing and gravy.

Roundabout Diner & Lounge (580 U.S. Highway 1 Bypass, Portsmouth, 431-1440, roundaboutdiner.com) will serve a special plated family-style dinner for Thanksgiving on Thursday, Nov. 24, from 11 a.m. to 5 p.m., featuring slow-roasted turkey, cornbread stuffing, red bliss mashed potatoes, butternut squash, peas and pearl onions, cranberry relish, dinner rolls, homemade desserts and more. The cost is $29.95 for adults and $15.95 for kids under 12.

SALT Kitchen & Bar (Wentworth by the Sea, 588 Wentworth Road, New Castle, 373-6566, saltkitchenandbar.com) will serve a special Thanksgiving Day buffet on Thursday, Nov. 24, from 10 a.m. to 5 p.m. in its ballroom. The meal will include a deluxe carving station of golden roasted turkey, along with seasonally composed hot entrees, an Italian antipasto station, a New England raw bar, a Belgian waffle station, artisan cheeses and a Thanksgiving dessert display. The cost is $89.95 per person. The restaurant will also offer a plated three-course holiday menu on Thanksgiving Day from 1 to 9 p.m. — those options will include maple-brined free-range turkey, grilled Atlantic salmon, brown butter tortelloni and sliced filet of beef. The cost is $69.95 per person ($26.95 for kids under 12) and reservations are recommended.

Temple Street Diner (200 Temple St., Nashua, 521-7133, templestreetdiner.com) will be open on Thanksgiving Day (Thursday, Nov. 24) from 6 a.m. to 1 p.m., serving breakfast all day. Beginning at 10 a.m., a traditional turkey dinner with all the fixings will be available for $22.99. Reservations are being accepted for parties of five or more. Deliveries will also be available on Wednesday, Nov. 23, after 3 p.m.

The Wild Rover Pub (21 Kosciuszko St., Manchester, 669-7722, wildroverpub.com) will be open from 9 a.m. to 2 p.m. on Thanksgiving Day.

Featured photo: Courtesy photo.

The Weekly Dish 22/11/10

News from the local food scene

Festive pours: Join Fulchino Vineyard (187 Pine Hill Road, Hollis) for its sixth annual Wine & Cheese Festival, to be held on Saturday, Nov. 12, and Sunday, Nov. 13. Two sessions are available each day — from 11 a.m. to 1:30 p.m., or from 2:30 to 5 p.m. — for attendees to come to the vineyard for a full tasting experience. You’ll receive your own souvenir wine glass and have the opportunity to taste meats, cheese, oils, desserts and more from around the world, along with a complimentary wine tasting. The cost is $49 per person, and attendees should print out their emailed receipt to use as their ticket. Fulchino Vineyard is also planning a three-day Christmas festival from Friday, Dec. 9, through Sunday, Dec. 11 — that event will feature food samples from all types of local artisan vendors, along with family photo opportunities with Santa Claus and Mrs. Claus. Visit fulchinovineyard.com.

Let there be light: LaBelle Lights, the highly successful outdoor holiday light display that debuted at LaBelle Winery Derry (14 Route 111) last year, is back for a second season. The show returns on Wednesday, Nov. 16, and will continue most Wednesdays through Sundays, from 4:30 to 9 p.m., through Jan. 15 (except on Thanksgiving Day, Christmas Eve and Christmas Day). Owner and winemaker Amy LaBelle told the Hippo last year that plans were already underway to bring back the holiday celebration for a second year even before the first one had yet to come to an end. “We thought we would have 20,000 visitors throughout the three months … but as it turns out, [we’d] already had that many in the first month,” she said. The outdoor light displays are located on The Links at LaBelle Winery golf course and are designed for visitors to walk casually along a designated path, according to the website, which is also stroller and wheelchair accessible. Similar to last year, the new season will also feature several special theme nights over the course of the three months, such as a “crazy Christmas hats night” on Dec. 2, a “best Santa costume night” on Dec. 23, and a two-day “WinterFest” on Jan. 14 and Jan. 15, among others. Tickets to LaBelle Lights are $16 for adults and teens, $10 for seniors over 65, $8 for kids ages 4 to 12 and free for kids ages 3 and under. Visit labellewinery.com/lights.

Restaurant farewell: Hooksett’s Bavaria German Restaurant has permanently closed its doors, according to a recent post from owners Anton and Monika Berger announcing their retirement. “We hope you will understand this decision was not easy,” the Oct. 20 post reads in part. “We would like to thank all of our patrons for the many years of good business and friendship. It was our pleasure to have served you.” The Bergers had owned the German eatery since March 2010 — Anton Berger had more than four decades of experience as a chef prior to coming to New Hampshire, including at a more than 200-seat restaurant and outdoor beer garden in Munich, Germany. The Hooksett restaurant was known for its authentic German options made fresh daily from family recipes, from jägerschnitzel to bratwurst.

Wine pairing, Italian style

What to drink with each course of a hearty Italian meal

The crisp days of autumn call for a reunion of family and friends. Italians are well-practiced at family reunions over hours-long dinners, with multiple courses, accompanied by the appropriate wines, punctuated by short rests between the plates.

The gathering may start with a traditional aperitivo, a sampling of a plant-based dip, olives, nuts, and cheeses, followed by a traditional antipasto, an arrangement of best cheeses, meats, marinated artichokes, olives, crostini, the spread before the main meal. It is a delight to both the eye and the tastebuds. The primi piatti, or first course, can be a pasta, risotto, soup or polenta; the possibilities are endless. Secondi piatti, or second course, will feature different types of meat and fish. The portions are small and will typically have a vegetable alongside the protein. Just when you think you have completed the meal, along comes the insalata, composed of leafy greens dressed with oil and vinegar, salt and pepper; and lastly, followed by the dolce, or dessert. Panna cotta or tiramisu are prime examples, served alongside a tiny cup of dark, strong coffee.

What sort of wines are served with this mélange of courses, all different from each other? The aperitivo calls for a prosecco or spritz. The antipasto calls for an unoaked white or a light dry red wine like a barbera. The primi piatti course typically calls for a wine that will match the dish, dry for a pasta laced with pesto, or a creamy chardonnay with a pasta with clam sauce. The secondi piatti course will be matched to a wine that depends on the protein, from pinot gris, which pairs well with a creamy seafood dish, to a dry Chianti, the most commonly consumed wine of Italy. The insalata and dolce are the only two courses without a pairing to wine.

Two red wines noted in the paragraphs above include barbera, from the Piedmont region of Italy, and Chianti, from Tuscany, made primarily from sangiovese grapes. What are their similarities and differences? Sangiovese is a relatively “sweet” newer wine, but its sweetness can be brought closer to barbera when blended with dry red wines. Both have strawberry as a primary flavor, but that “sweetness” may be more apparent in the sangiovese than in the barbera. We should note the term “sweet” does not imply sugar; it refers more to the level of fruit that is experienced in the nose and on the tongue.

The Vite Colte Piedmonte Spasso Passito Appassimento Rosso, available at the New Hampshire Liquor & Wine Outlets, priced at $39.99 and reduced to $19.99, has a deep ruby red color. To the nose it is open and elegant, with ripe fruit of berries and plum. On the tongue, the wine is dry with light tannins; the fruit carries through with some herbaceous notes. Barbera is not grown on the best real estate of the Piedmont, but its lowly position should not be ignored. It is meant to be enjoyed young, is affordable, and is a perfect complement to the antipasto, or perhaps also enjoyed with the courses that follow.

The 2015 Castello Fonterutoli Chianti Classico Gran Selezione, from the Mazzei Vineyards, available at the New Hampshire Liquor & Wine Outlets, priced at $71.99 and reduced to $35.99, may not be the least expensive Chianti, but it is an excellent choice, coming from one of the most prestigious wineries of Tuscany, owned by the Mazzei family for 26 generations. This blend of 92 percent sangiovese, 4 percent malvasia nera and 4 percent colorino, two indigenous varietals, it hails from the vineyard’s best parcels. With a deep red color and pronounced fruit to the nose and tongue, this Chianti calls for rich, dark meats, mushrooms, herbs, herbaceous cheeses, root vegetables and braised greens. It will complement a rich, meaty secondi piatti.

Autumn is a time to settle back indoors. Plan a four-hour, multi-course Italian dinner, with family and friends. Enjoy the camaraderie of sharing a well-planned spread, paired with an excellent selection of wines. Repeat those great stories again, revisit those shared adventures, all enjoyed over great food and wine. Enjoy a meal the way Italians do!

Stay in the loop!

Get FREE weekly briefs on local food, music,

arts, and more across southern New Hampshire!