In the kitchen with Ashley Reisdorf

Ashley Reisdorf of Raymond is the owner of Ashley’s Eats & Sweets (find them on Facebook), a homestead business specializing in custom cakes and baked goods. A self-taught baker, she accepts custom cake orders for all types of events, including birthday parties, graduations, baby showers and weddings. She’ll also dabble in cookies, cupcakes, whoopie pies and other smaller goodies. Order inquiries can be placed via phone or online, with at least a one-week advance notice requested and free contactless delivery within a 30-minute drive of Raymond.

What is your must-have kitchen item?

An offset spatula or a silicone scraper.

What would you have for your last meal?

Vegetarian barbecue nachos.

What is your favorite local restaurant?

Gordo’s Burritos & Tacos in Raymond. My husband and I love to eat out from there.

What celebrity would you like to bake a cake for?

Mark Wahlberg.

What is your favorite thing you’ve ever baked for someone?

I guess my personal favorite cake that I’ve made … was a pina colada-flavored dirt bike helmet cake that I did for my older brother’s birthday in January. We have a typical brother-sister relationship. He likes to tease me and tell me my stuff is no good, [but] he raved about that cake to everyone.

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

Unicorn cakes seem to be the running theme with little girls lately. I think I’ve done like eight of them in the last couple of months.

What is your favorite thing to cook at home?

Cooking-wise, I think my specialty is loaded mashed potatoes and fall-off-the-bone ribs.

Featured Photo: Ashley Reisdorf of Ashley’s Eats & Sweets in Raymond.

Honey lemon lavender shortbread cookies
From the kitchen of Ashley Reisdorf of Ashley’s Eats & Sweets in Raymond

1 cup unsalted butter, softened
½ cup granulated sugar
3 tablespoons honey
2 cups all-purpose flour (can be replaced with gluten-free one-to-one flour)
Pinch of salt
3 to 5 lemon lavender tea bags (to taste)

In a stand mixer, cream together softened butter, sugar and honey until light and fluffy. Add in flour, salt and loose tea leaves. Mix until just combined. Be careful not to overmix. Lay dough out on a piece of plastic wrap. Form dough into a log and then shape into a rectangle. Wrap dough in plastic and freeze for 30 minutes, or refrigerate for two hours or until firm. Preheat the oven to 325 degrees. While the oven is heating, cut the dough into 1/4-inch slices and place one to two inches apart on a parchment-lined cookie sheet. Bake for 15 to 20 minutes or until golden brown. The cookies will still be soft but will firm up when cooled.

Laugh out loud

Town Hall Theatre hosts Silent Film Comedy Week

The Town Hall Theatre in Wilton restarted its silent film series in July, featuring live music by accompanist (and Hippo co-founder and associate publisher) Jeff Rapsis. After attracting more of a crowd than its first-run movies had, theater owner and operator Dennis Markaverich decided to forgo new movies until the fall and host a Silent Film Comedy Week at the theater from Aug. 10 through Aug. 14. Rapsis talked about the event and what viewers can expect.

How did this week of silent films come about?

It was an invention born of necessity. … Dennis … programmed [first-run films], but nobody was coming to them. … He was sitting there some nights with only one person in his two theaters. … I’ve done two silent film screenings there since the theater reopened, and we were surprised that the silent films actually attracted the largest audiences since reopening. … We thought … why not take some of the great comedies from the 1920s, which are always crowd-pleasers, and run them instead of first-run films?

Why do you think the silent film screenings are so popular?

There are people who really love this art form and come from far and wide to see these films. … We’ve been running silent films with live music at the Town Hall Theatre regularly every month for 13 years … so we’ve sort of developed a loyal audience for it, and a momentum.

Why comedies?

Comedies are really special because during the silent film era a comedy was not about telling jokes or stories; there was no sound, so the humor was all visual, not verbal … and an accident of that type of humor is that it still holds up really well today. If [comedians] were doing standup in the 1920s … we wouldn’t understand any of the jokes today … but visual humor is timeless … and works in different cultural contexts. … Anyone, no matter where they were in the world, could follow the story and enjoy it.

When and how did you start doing this?

I’ve been doing it regularly since about 2007. … The Palace Theatre in Manchester didn’t have anything planned for Halloween, so I volunteered to do the music for a screening of the silent film Phantom of the Opera. … I really enjoyed doing it and kept doing it … and now I do about 100 shows a year, generally two shows a week in New Hampshire or Boston. Sometimes, I travel across the country … and I’ve played in London a couple times. It’s been interesting … to go around the world, trying to bring silent films from a century ago to life for today’s audience.

How does the live musical accompaniment work?

I use a keyboard. It’s a digital synthesizer, so it’s not just piano. … One of the stereotypes about silent films is that they had some kind of rinky-dink piano accompaniment on an out-of-tune piano, but that isn’t how it was for these films. Nobody would have accepted that at the time, because the music was always such an important part of the experience. … With the synthesizer, I can create a score with everything from strings and woodwinds to bass drums, cymbals and percussion. It can recreate the texture of a full orchestra remarkably well.

How does live music enhance the experience?

Music plays quite a different role between [silent] films and contemporary film. In contemporary film, the music is all written out [by] one person. … For [silent] films, there was no official score. Most of the films were released by the studios to local theaters, and it was up to local musicians to come up with the right music for their audience. … In most cases, [the musician] would improvise the score on the spot. It was a skill that you can develop, which I have done, to create music in real time that responds not just to the film but to the audience’s reaction to the film, so every screening is a unique experience.

Why go?

It’s a great chance for people to experience something that they can’t get anywhere else. You can watch these films at home on video, but it’s not the same, because the nature of [silent films] is the idea of showing them in a theater with an audience and live music, and [the screenings] really recreate those conditions that these films were intended to be shown in. … I encourage people to give it a try. It’s unlike anything you may have experienced at a theater before.

Silent Film Comedy Week
Where:
Town Hall Theatre, 40 Main St., Wilton
Schedule:
Monday, Aug. 10, 7:30 p.m. – The General (1926), starring Buster Keaton
Tuesday, Aug. 11, 7:30 p.m. – Tramp, Tramp, Tramp (1926), starring Harry Langdon
Wednesday, Aug. 12, 7:30 p.m. – The Kid (1921), starring Charlie Chaplin and Jackie Coogan
Thursday, Aug. 13, 7:30 p.m. – Grandma’s Boy (1922), starring Harold Lloyd
Friday, Aug. 14, 7:30 p.m. – Steamboat Bill Jr. (1928), starring Buster Keaton and Ernest Torrence
Cost: $10 per person|
More info: Call 654-3456 or visit wiltontownhalltheatre.com

Come to the Common

Uncommon Art event is on in Goffstown

The Goffstown Main Street Program will host its 12th annual Uncommon Art on the Common Saturday, Aug. 1. The art show and sale has been scaled back but will feature the same variety of handcrafted items by local and regional artists. Nina Duval has participated in the show as an artist every year since its inception, and in recent years also as a volunteer. Now she is leading the organizing committee and talked about what the show will look like this year.

What is Uncommon Art on the Common?

It’s an art show and sale where local and fairly local artists come into town for the day, pitch a tent and set up their displays, sell their art and interact with the fairgoers who come around. … One of the other things we do is the Uncommon Bling Project. It’s a voluntary project where artists, if they want to, can create little items that can be strung on a cord, kind of to show a little example of what they do. People go around to each tent and put [the artists’ bling] on a cord and wear it. … We try to do little things like that to get the community involved.

What has been your involvement?

I’ve been a part of the show every year since the beginning. I started off as an artist, and then I started volunteering, doing ancillary jobs, nothing really big. This is the first year that I’ve gotten to spearhead the Uncommon Art Committee on the [Goffstown] Main Street Board of Directors.

What kinds of arts and crafts will be represented at the show?

We have oil painters; acrylic painters; artists who do watercolors, pastels and pen and ink; woodworkers. We have one person who works with leather and metal, as well as some digital art. We have potters; jewelry makers; stained glass artists. Sometimes we also have writers from a local writers group, and sometimes even published authors who sell their books.

What kind of art do you do?

I started out doing multimedia, like painting and photography and things of that nature, and then, seven years ago, I kind of branched out into jewelry creation. Most of what I do is chainmail and wire wrapping beadwork; that’s become the bread and butter for me as far as sales. … I try to get into different media, too. I have a lot of ideas for new things that I want to do. This year I’m actually branching out into upcycled plastic, like rugs, mats and totes that are created from plastic shopping bags.

Why did Goffstown Main Street decide to move forward with Uncommon Art this year?

This event was probably just as close to not happening as it was to happening. Goffstown Main Street has had to shut down two of its events already, and it gets a good portion of its funds from those events, so we thought, ‘Let’s see if we can still do this.’ Also, there are a lot of artists that have had their events canceled this spring and summer, and those events are where they make a good bit of their income.

How did artists feel about participating in the show this year?

Pretty much all of the artists who are participating have been indoctrinated that [following Covid-19 guidelines] is what they have to do now, and most of them have been very cool with it. They understand what’s expected of them. … Of course, we didn’t really expect that we would get our normal number of applicants. Normally we get roughly about 50, but right now we’re at 25. … For some artists [the Covid-19 guidelines are] a problem because of the media they work in. For example, we have a woodworker who was concerned about having to use disinfectant wipes on her products because it would absolutely toast the finishes.

What is the event committee doing to make sure that the show is safe?

In other years we’ve had different things, like face painters, but for obvious reasons we’re not really doing that this year. We’re also limiting the number of artists so that social distancing will be easier to do. … We have brightly colored mats that we’re going to set in front of the tents for social distancing, and we’ll ask people, ‘If you see two or three guests inside a tent, please wait outside until they leave.’ … We’ve purchased a lot of masks, and the artists are told to wear masks and have hand sanitizer on hand for their guests. A lot of artists, especially ones like jewelry makers, want you to be able to handle their items and look at their items up close, so we tell them to make sure that people use hand sanitizer before they touch anything. They’ll also be using disinfectant wipes to wipe down tablets, phones, pens and things like that.

What makes Uncommon Art unique?

I think it’s the scale of it. It’s kind of like a mini version of the [Craftsmen’s] Fair at Sunapee; it’s not huge, but we still get pretty good traffic. It’s a good place for a lot of [art fair] beginners to get their feet wet and start doing outdoor fairs.

12th annual Uncommon Art on the Common
Where:
Main Street, Goffstown
When: Saturday, Aug. 1, 9 a.m. to 3 p.m.
Cost: Free admission and parking
More info: Call 497-9933 or visit goffstownmainstreet.org

In the kitchen with Michael Simmons

Michael Simmons of Manchester is the head chef of Angela’s Pasta & Cheese Shop (815 Chestnut St., Manchester, 625-9544, angelaspastaandcheese.com), overseeing all kitchen operations and developing his own menus every week for lunch and dinner specials. Angela’s has been in business for four decades, offering all types of specialty food items, like cheeses, wines, pastas and heat-and-serve meals, as well as a selection of products from a variety of local businesses and catering menus around the holidays. Since the beginning of the pandemic, the shop has pivoted to offering curbside pickup and local deliveries for its products. Prior to joining the kitchen staff at Angela’s four years ago, Simmons worked in several seafood restaurants on the South Shore of Massachusetts, where he grew up. He also served as the executive chef at the Wildcat Inn and Tavern in Jackson for four years.

What is your must-have kitchen item?

A pair of tongs. It’s like an extension of your hand. Nothing beats a good solid knife either.

What would you have for your last meal?

I would do a Dijon-crusted rack of lamb and a big glass of merlot. I’m really passionate about good food and wine together.

What is your favorite local restaurant?

My favorite restaurant hands down, I would say, is the [Hanover Street] Chophouse [in Manchester]. I really enjoy a nice rib-eye with a glass of wine there. It’s a phenomenal place. The Crown [Tavern] is great too. In fact, they buy our sausages from us for their pizzas.

What celebrity would you have liked to see trying something that you’ve made?

I would have taken Jerry Garcia [of the Grateful Dead] in a New York minute. I just think his influence and his outlook on life were very unique.

What is your personal favorite thing to cook at the shop?

The passion is there for everything I do, but any time I get to venture off into something that I haven’t [done before], I get into it incredibly. A few weeks back I did a braised duck arancini, which had a raspberry compote sauce and crumbled goat cheese on it. It was awesome.

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

Farm to table and locally sourced produce are huge. A lot of grain salads and heart-healthy things like quinoa and avocado are too.

What is your favorite thing to cook at home?

I like to seek out the freshest swordfish I can find and grill it with some rice and a vegetable. That would be my go-to. I’m a big seafood lover.

Fried crab cakes
From the kitchen of Michael Simmons of Angela’s Pasta & Cheese Shop in Manchester (makes roughly 8 three-ounce crab cakes)

½ cup mayonnaise
3 tablespoons Worcestershire sauce
2 whole eggs
1 teaspoon black pepper
½ teaspoon white pepper
½ teaspoon cayenne pepper
1 teaspoon Old Bay seasoning
½ cup breadcrumbs or ground cracker meal
1 pound jumbo lump crab meat

In a bowl, combine the mayonnaise, Worcestershire sauce, eggs, black pepper, white pepper, cayenne pepper and Old Bay seasoning with a whisk. Use the mixture to form little patties with the crabmeat and breadcrumbs. Drop the patties into 350-degree frying oil until crispy. Remove and drizzle with fresh lemon juice (optional).

In the kitchen with Carly Feins

Carly Feins of Bedford is the owner of Carly’s Custom Cakes (carlyscustomcakes.com, find her on Facebook or Instagram), a homestead business offering custom desserts to order, including cakes, cookies, brownies, fruit bars and cupcakes. A baking and pastry arts/food service management graduate from Johnson & Wales University in Rhode Island, Feins has been baking since she was 11 years old. She fell in love with the craft after watching her aunt, Lisa Raffael (owner of Delicious Desserts in East Falmouth, Mass.), win on an episode of the Food Network Challenge. Feins, who has autism spectrum disorder, said she wanted to be a role model and an inspiration to others with similar diagnoses by starting her own independent business. In addition to accepting custom orders through her website for pickup or delivery within a 25-mile radius of southern New Hampshire, Feins participates in the Salem Farmers Market every Sunday, from 10 a.m. to noon, at Salem Marketplace (224 N. Broadway). As of last week, her fruit bars and cookies are also available for purchase at the Bearded Baking Co. (819 Union St., Manchester).

What is your must-have kitchen item?

I actually have two of them. My KitchenAid stand mixer and also my kitchen scale.

What would you have for your last meal?

I would get a Caesar salad at the Manchester Country Club without any Parmesan cheese. At home, I would have a homemade brownie ice cream sundae.

What is your favorite local restaurant?

I like Taipei & Tokyo in Bedford … and I also like to support Pizza Bella [in Bedford]. They provided pizza to Bedford High School when I went to school there, and I think they still do.

What celebrity would you like to see trying something that you’ve baked?

It’s a three-way tie between Food Network’s Duff Goldman, Sugar Monster Sweets [owner] Ashley Holt, and Jason Smith, also from Food Network.

What is your personal favorite thing to bake?

I can’t really decide, but basically any of the sugar cookies, cupcakes and whole cakes, because I like to put my own artistic spin on them. I’m an artist and desserts are my canvas.

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

I’ve been seeing a huge interest in no-contact deliveries and … smaller food operations relying on takeout and online ordering. I’ve also been seeing a lot more of a demand for meatless items.

What is your favorite thing to cook or bake at home?

I love cooking for my family. My favorite thing to do is chicken marsala with boiled rice. I also love to make chocolate cake with chocolate ganache.

1-2-3 sugar cookie dough
Courtesy of Carly Feins of Carly’s Custom Cakes in Bedford (who learned this recipe as a student at Johnson & Wales University)

2 pounds (or 4 cups) butter
1 pound (or 2 cups) granulated sugar
3 pounds (or just under 13 cups) pastry flour
170 grams whole eggs (or roughly three extra large eggs)

In a bowl, mix together the butter and sugar. Add the eggs in one at a time, scraping the sides of the bowl as you go with a stand mixer. When all the eggs are in, add the flour. Cover with plastic wrap and place in the fridge overnight or for a minimum of three hours. When ready to bake, turn the oven on to 350 degrees. Knead dough on a flour-coated silicone mat and roll to about a quarter inch thick. Make sure the dough is still cold, as the temperature affects the cookie. Bake for 10 minutes or until golden brown. You can augment with different flavors like lemon zest, or do chocolate by using cocoa powder.

Fostering hope

New foster care program supports young adults

In April, the New Hampshire Department of Health and Human Services Division for Children, Youth and Families launched the Hope Program, which extends the age limit for foster care in the state from age 18 to age 21. DCYF Director Joseph Ribsam discussed the new legislation and the support it provides for youth in foster care as they transition into adulthood.

Why was the Hope Program created?

The idea is that young people who enter the foster care system who are not able to achieve permanency meaning, they’re not able to return home and be reunified with their families, or are not able to be adopted into another family need more support entering adulthood than they would typically get through their 18th birthday. [The program] allows them to continue to have the support of a foster family [which gets financial support through the program] to help them transition successfully to adulthood. … We had the broad support of the [New Hampshire] legislature and the governor in pushing this forward, and it was included in the budget that passed last year. It was really exciting to see everyone come together and be willing to support this type of expansion going forward to make sure that our young folks in foster care have all the advantages that they need to be successful going into adulthood.

How does it work?

It allows youth between the ages of 18 and 21 to stay with a foster family or have the support of a foster family through their time in college. It makes sure not only that they have their housing needs met, but also that they have social and emotional support from a primary caring adult maintained over time. … To qualify, they need to be engaged in some type of productive activity, [such as a] secondary education program or an equivalent such as a GED or HiSET program; an institution for post-secondary or vocational education for at least six hours per week per semester; an activity to promote employment or remove barriers to employment; or working [at least 80 hours a month]. Young people with medical or mental health challenges that impede their ability to maintain those types of activities can also be part of the program. … The program is voluntary, so when a youth turns 18 they can decide to be part of this or not. If they turn 18 and think they’re ready to be on their own and then, six months later, realize they still need extra help, they can come back at that point, too.

Prior to the new legislation, what were some of the biggest challenges facing foster care youth after they turned 18?

For most people, when they turn 18, their families don’t say, “Alright, you’re on your own now.” Their families are still there for them. Many young people in foster care haven’t had that kind of normalcy … The data shows that young folks leaving foster care are at a higher risk of homelessness, having substance [misuse] challenges and not graduating high school or being able to go to college. When you look at jurisdictions that have [allowed] kids [to stay] in foster care longer, you see trajectories moving in a different direction. More young folks successfully graduate high school or get into college and are more likely to avoid the traps of homelessness and things like that.

Have foster care families and youth expressed a need for this program?

Yes. This is something that they have been talking about and needing for quite a long time. … We’ve actually had a number of foster families who, even though they previously didn’t [receive funding] to continue supporting their foster kids after they turned 18, would still allow them to stay in their homes beyond their 18th birthday and try to support them into adulthood. … We also have a group of young adults some who are still in foster care and others who are alumni of the foster care system who are really engaged in trying to improve policy for other young folks in foster care. Some of them actually went to the legislative committee and testified on behalf of this idea, and I think that was really compelling and is what ultimately led to the [change in] legislation.

How is fostering a young adult over the age of 18 different than fostering a minor?

The dynamics change as they do in any household where somebody who is legally a minor becomes legally an adult. Young adults need to be taking some healthy risks and making some decisions on their own, but at the same time [foster families] need to maintain appropriate boundaries so that those young adults stay safe during that time. That transition period can be a challenge, but also really rewarding [for the foster family] when they are able to help that young adult succeed on their own.

What is the ideal outcome for young adults who participate in the Hope Program?

Ultimately, we want these young folks to be independent, productive adults who are able to care for themselves, care for their communities and be successful in doing whatever it is they choose to do with their lives. … For young folks who want to go to college, that’s great. For young folks who want to learn a trade, that’s great. For young folks who want to start working, that’s great. It’s about helping them find the path that’s right for them and making sure they have the support to follow it.

Stay in the loop!

Get FREE weekly briefs on local food, music,

arts, and more across southern New Hampshire!