We are back to our regular hours:

Monday – Friday        9:00 a.m. to 6:00 p.m.

Saturday                     9:00 a.m. to 4:00 pm.

Closed Sunday

Wines of the Month:

ACRE Chardonnay from Central Coast, CA

Winemaker Notes: This 2008 Chardonnay vintage was marked by two severe frosts in April and October.  As a result, the grapes yielded intense tropical fruit flavors.  On the smooth mouth filling palate, the wine’s juicy lemon zest and tropical fruit flavors melt into a long creamy finish.

ACRE Merlot from Central Coast, CA

Winemaker Notes:  This 2007 vintage was marked by a wet spring and temperate summer months, resulting in grapes being harvested in excellent condition at full ripeness.  This wine has fragrant black cherry, plum, rose petal, cola and sweet oak aromas and layers of sumptuous dark fruit flavors complemented by savory oak tones and a ripe, jammy finish.

September Special: $10.95 per bottle or 2 for $19.90

Pasta of the Month:

Fall Gnocchi – a blend of three colors – orange (roasted red pepper), green (spinach), and yellow (sweet potato), calls to mind the changing autumn leaves when presented on the plate.

$6.95 / 1 lb.

Cheese of the Month:

  Piave Stravecchio

This cow’s milk cheese is named after the river Piave in the Province of Belluno, Italy.  It has a dense texture and a slightly sweet delicate flavor.  This cheese is a gold medal winner and has been named the best Italian “Mountain” Cheese

September Special @ $16.95/lb.

Wine Tastings:

Friday Sept 7 – w/Karen from Southern Wines

Friday Sept 14 – w/Colleen from Perfecta Wines

Friday Sept 21 – w/Kristen from Martignetti

Friday Sept 28 – w/Josh from Horizon

Note: Tastings are from 3:00 – 6:00 p.m.

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What’s New at Angela’s

Gluten-free dinners to go – we have expanded our Best of NH “Gourmet to Go” to now include a small selection of gluten free dinners.  Just heat and serve.

Al Dente Chia Fettuccine – chia is an amazing ancient grain that is blended with fine American Durum wheat to create this all natural, vegan, and nutritionally powerful pasta.  It is an excellent source of fiber and contains 146mg of ALA Omega-3 per 56g serving.  Cooks in 3 minutes.       10 oz.   $4.99

Frontier Soups, Chowders, and Chili – perfect for those cool fall evenings.  100% natural, wholesome, and delicious meals for families and friends.  The mixes contain all natural, premium dried ingredients with no added salt or preservatives.  The easy to follow recipes with all the seasonings in the package make home cooking simple and fun.  Choose from a dozen different flavors, many of which are gluten free.                                                           $5.95 – $6.95

Corrao’s Bella Cucina – Lemon ricotta cookies and limoncello cookies.  In addition to the variety of biscotti and tiralli that have been received so well, this Lyndeborough, NH baker has added these two citrus delicacies to her repertoire.

New World Hot Sauce – from Grafton, MA

Roadhouse Red Pepper Sauce – an exquisite blend of four different peppers that adds a welcome heat and no-nonsense flavor to your meals.

Sailor’s and Swagger Pineapple Hot Sauce –Made with only the freshest ingredients and just enough heat to satisfy every palate.  Add a little swagger to your next dish!                        5 oz.  $5.95 each

In-store Specials – September

Make Wednesday Pasta Night – Fresh egg pasta (excludes flavored pasta) in whole sheets or cut to vermicelli, spaghetti, linguine, or fettuccine.  All day Wednesdays during the month of September – $2.95 per pound, regular $3.95 per pound.

Stonewall Kitchen Wild Maine Blueberry Jam –  Just sweet, intensely flavorful wild Maine blueberries, the right amount of sugar and a splash of lemon.  Bursting with tiny, hand-raked Maine blueberries to enhance your favorite morning bread. Perfect to spread on pancakes, enjoy an extra special pb&j, or surprise someone with breakfast in bed!

September special $6.50 / 12.5 oz. jar

Regular $7.50, save $1.00

Recipe for the Month

Wild Maine Blueberry Cobbler – serves 6

From Stonewall Kitchen

Ingredients –

butter to grease pan

2 pints blueberries or mixed berries or 2 (14oz) bags frozen blueberries (not defrosted)

grated zest of one lemon

1 jar     Stonewall Kitchen Wild Maine Blueberry Jam

½ tsp   cinnamon

2 cups  unbleached all-purpose flour

3 tbsp  sugar

1 tbsp  baking powder

½ tsp   salt

1 stick  unsalted butter, chilled and cut into pieces

½ cup  half & half or light cream

Directions –

1. Preheat oven to 425°F.  Butter a 2-3 quart heavy baking dish.
2. Gently stir blueberries, lemon zest, Wild Maine Blueberry Jam and cinnamon together in a bowl.  Pour into prepared dish.
3. Combine flour, 1 tablespoon of the sugar, baking powder and salt in a food processor and process briefly to blend.  Add butter and pulse until mixture resembles coarse meal.  Pour in half & half and pulse just until dough begins to pull together.
4. Remove dough from processor and knead briefly on a lightly floured surface to form a ball, adding more flour if dough is sticky.  Break pieces of dough from ball and cover berries with slightly flattened pieces of dough in a “cobbled” irregular pattern.  Sprinkle on remaining 2 tablespoons of sugar.
5. Bake until crust is lightly browned and berries are hot, 25-30 minutes.  Remove from oven and let stand for at least 15 minutes before serving.  Serve with sweetened whipped cream, vanilla ice cream, or yogurt.