May 2014 Newsletter
Plenty to Celebrate!
May is here and we look forward to the many special occasions during the month that provide us a chance to gather with family and friends. From the festivities of Cinco de Mayo, to Mother’s Day, to congratulating our college grads, and then finishing up by honoring our country and those who serve her on Memorial Day, we have a lot to celebrate.
Reminder: Angela’s is closed on Monday, May 26th in observance of Memorial Day.
Wines of the Month:
altitude project – from California
Winemaker Notes: Creamy yet clean-finishing, complemented by sweet citrus fruits and tropical pineapple flavors.
Winemaker Notes: Scents of blackberry jam, layered with flavors of plum and cassis, finishing with silky, medium tannins.
May. Special: $9.95 per bottle or 2 for $17.90
Pasta of the Month:
Buratta Cheese Ravioli – a blend of buratta cheese (a blend of mozzarella and cream), fresh ricotta, and mozzarella in a plain pasta dough. Available in our freezer case.
Qty 12 $6.95
Cheese of the Month:
Beemster Goat Gouda
Select farmers in the Beemster polder have always kept a few goats to satisfy local residents who want fresh goats’ milk. The Beemster goats graze on the same land as their cows, making their milk just as unique. This special milk is also collected and crafted into Beemster Goat cheese. Beemster Goat cheese is aged for 4 months, and is smooth & regressing with a wonderfully clean, sweet taste.
Decidedly different from fresh chèvre, this cheese is sure to please even those who are not goat cheese connoisseurs, making it the perfect introductory cheese for consumers new to the goat category.
This cheese has a clean, full flavored yet smooth taste. It crumbles well for salads and is delicious with dark breads, avocado and walnuts.
May Special @ $17.95/lb.
Wine and Food Tastings:
Friday May 2 – Wine tasting 3 – 6 p.m. with Dennis from Bay State Wines
Friday May 9 – Wine tasting 3 – 6 p.m. with Kristen from Martignetti Wines
Saturday May 10 – Wine tasting Noon to 3:00 p.m. with Josh from Horizon Beverage
Friday May 16 – Wine tasting 3 – 6 p.m. with Tracy from R.P. Imports
Saturday May 17 – Wine tasting Noon to 3:00 p.m. with Jen from M.S. Walker
Friday May 23 – Wine tasting 3 – 6 p.m. with Sheila from Circa Wines
Friday May 30 – Food tasting 3 – 6 p.m. with Susan from Susan’s Essentials gluten free ice cream
Check our website or facebook for additional tastings or updates during the month.
What’s New At Angela’s
Dancing Deer Baking Co. – Savory or Sweet Shortbreads – from this Boston, MA baking company come these all natural cookies. Available in 4 flavors:
Kalamata Olive & Fig
Sun-dried Tomato & Pine Nuts
Tangerine Cream Swirl
Espresso Chocolate Chip
6 oz. pkg $5.89
Francesco de Padova – Extra Virgin Olive Oils – From the Puglia region of Italy where over 40% of Italian olive oils are produced. The de Padova family has been producing olive oil for more than four generations and have developed an organic product as well as the traditional EVOO. Fresh tasting to the palate, grassy, with a peppery finish.
EVOO 25.4oz. bottle $19.95
Organic EVOO 17 oz. bottle $17.95
Wellaby’s – Gluten Free Crackers – From Greece come these delicious gluten free treats that are ideal for appetizers, snack time, lunch break, or sharing. These crackers are baked, not fried, and are also free from MSG, tree nuts, soy, and peanuts. Available in three flavors:
Feta Oregano Olive Oil
3.9 oz. box $4.69
Nuts Over Fish – Fish topping – enhance your favorite fish with this topping made with dry roasted pistachios and seasonings. Simply press the topping onto the surface of the fish and bake. This product is all natural and gluten free and is made right here in New Hampshire. Also tastes great on chicken and vegetables.
3 oz. resealable pouch $6.99
Recipe of the Month
Risotto with Bitter Greens and Goat Gouda Cheese
- 2 tablespoons extra-virgin olive oil
- 1 pound red Swiss chard, stems trimmed and finely chopped, leaves coarsely chopped
- 1 garlic clove, minced
- Salt and freshly ground pepper
- 6 cups chicken stock or canned low-sodium broth
- 1 small onion, finely chopped
- 1 1/2 cups Arborio rice
- 6 ounces Gouda cheese, preferably made from goat’s milk, shredded
- 1 tablespoon unsalted butter
- In a large, deep skillet, heat 1 tablespoon of the olive oil until shimmering. Add the chopped chard stems and cook over moderately high heat, stirring frequently, until crisp-tender, about 4 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the chard leaves and cook, tossing, until wilted, about 3 minutes. Drain the chard and transfer to a bowl. Season with salt and pepper. Wipe out the skillet.
- In a saucepan, bring the stock to a simmer. Heat the remaining 1 tablespoon of oil in the skillet until shimmering. Add the onion and cook over moderate heat, stirring frequently, until softened, about 7 minutes. Add the rice and cook, stirring until the rice is coated with olive oil, about 2 minutes. Add 1 cup of the hot stock and cook, stirring frequently, until the rice has absorbed most of the stock, about 3 minutes. Continue to cook the risotto, adding 1 cup of stock at a time and stirring constantly between additions until the stock is absorbed. The risotto is done when it is creamy and the rice grains are just tender, about 20 minutes.
- Remove the risotto from the heat and stir in the cheese, butter and cooked chard. Season with salt and pepper and serve at once.