Favorite New England Holiday Foods

BY CYNTHIA BAUDENDISTEL

One of the best things about the holidays is the food. From that first bite of turkey to the last slice of pie, gathering around the table with family and friends – and good food – makes this time of year special. We may not be able to gather this year as we have in the past, so we are bringing you seasonal treats and even a few recipes from some of Concord’s favorite chefs to make your holidays special. Whether you choose to cater for a small group, dine-in, or take out, Concord’s shops and restaurants have everything you need for that perfect holiday meal.

11 Wheeler Road verrillfarm.com

Joan Verrill tells us that she has been married for 61 years and this is the only stuffing recipe she uses. It must be good!

Bread Stuffing (for a 12 lb. turkey)

12 cups freshly torn breadcrumbs (Stuffing bread used to be available but is hard to find now. Do not use bread which is noticeably sweet. White bread is best for this recipe.)

1 cup butter (or 1/2 cup of butter and 1/2 cup of shortening)

3/4 cup minced onion

1 1/2 cups chopped celery

1 tbs salt – can be adjusted later

1 tsp pepper

2 tbs mixed, crumbled dried herbs (I usually use thyme, sage, and savory along with the packaged poultry seasoning. Be generous with the herbs as they will help to flavor the juices for gravy.)

Melt the butter in a large stockpot and cook the onion until softened. Add the remaining ingredients and stir well to mix. Taste for salt. I make this stuffing a day or two before using and refrigerate. Take out of the refrigerator an hour before stuffing the bird so it won’t be too cold and hard to use. Stuff the bird from both ends and secure with skewers or stuffing pins. It is perfectly safe to stuff the turkey this way. Do not stuff the bird and let it sit with stuffing in it for several days. This is a moist stuffing, not a crisp, baked one. For more instructions on roasting the bird, go to verrillfarm.com.

84 Commonwealth Avenue saltboxkitchen.com

Chef Ben Elliott recommends their honey-mustard herb crusted pork loin with thyme, rosemary, and lemon accompanied by a roasted beet and Roquefort salad with orange, red onion, pistachios, and baby arugula. Enjoy this memorable dinner at the restaurant or order it to go for a perfect evening at home. They also have extraordinary meal packages for two to four people that include items such as duck fat roasted smashed potatoes, duck confit, and classic Boeuf Bourguignon. No need to cook – Chef Ben has it covered.

24 Walden Street fiorellascucina.com

Pasta is the perfect dish for a cold winter evening and Fiorella’s lasagna is just what we’re craving. Four layers of fresh pasta, Bolognese sauce, and a mix of ricotta, mozzarella, and pecorino romano cheese baked to perfection and topped with Fiorella’s signature marinara sauce. Yes, please!

77 Lowell Road theconcordmarket.com

From Concord Market, treat your family and friends to their amazing Chocolate Peppermint Whoopie Pies. Housemade peppermint butter-fluff filling is sandwiched between decadent chocolate cakes. Better get extras, these are sure to become a holiday favorite!

48 Monument Square concordscolonialinn.com

The chef at Concord’s Colonial Inn tells us that their Butternut Squash & Mascarpone Cheese Stuffed Ravioli is one of their most popular winter dishes, and we can see why. Pillowy butternut squash ravioli, creamy mascarpone cheese, sage, maple cream, dried cranberries, and crumbled goat cheese. It sounds perfect! Drop by and enjoy this signature dish.

98 Commonwealth Avenue debrasnaturalgourmet.com

Debra Stark says “I love pies but don’t have the patience to deal with making crust. Around the holidays, this is my go-to kind of fruit dessert. And I love maple syrup with fruit! I do use only organic fruit. I remember my mother telling me how heavily cranberries and apples and pears are sprayed. I want us all to be healthier and live happy longer.”

Cranberry-Pear Apple Crisp with Spices Serves 12

6 medium pears, peeled and sliced

6 medium apples, peeled and sliced

2 cups cranberries (fresh or frozen)

1 cup maple syrup

3/4 cup chopped dried apricots

1 tsp ground cinnamon

1/2 tsp ground ginger or 1 tsp minced fresh ginger

1/2 tsp ground cardamom

In a large bowl, toss fruit with the ingredients above. Spoon into a greased 9” x 13” baking pan.

3/4 cup whole wheat pastry or einkorn flour

3/4 cup rolled oats or sesame seeds

1/2 cup butter, coconut oil, or extra virgin olive oil

1/2 cup maple syrup or coconut sugar

1/2 tsp cinnamon

For topping, combine the ingredients above and mix lightly with your hands so mixture resembles coarse crumbs. Sprinkle over fruit mixture. Don’t worry if your topping leaves some fruit exposed. If you like a lot of topping, feel free to double the topping ingredients.

Bake at 350 for 50-60 minutes or until topping is golden brown and fruit is tender. Serve hot, warm, or cold. This is delish and could be served with whipped cream or ice cream, too!