February 2013 Newsletter

Happy Valentine’s Day

Whether it’s warm or cold, love is in the air.  Valentine’s Day is here this month.  We hope you are able to share the day with someone special.

At Angela’s we are celebrating with our Dinner for 2 Valentine’s Day special.  Enjoy the company of your valentine in the comfort of your home and let us do the cooking.  Order deadline is Monday February 11 for pickup on Thursday the 14th.  Menu is available in-store or on our website.

Wines of the Month:

Calina Chardonnay

Winemaker Notes:  From the Casablanca Valley in Chile this 2011 Reserva Chardonnay shows aromas of fresh citrus, peaches, melons, tropical fruit and hints of minerality.  On the palate, the wine is lush and crisp, with bright fruit followed by hints of butter and light oak on the lingering finish.

 Calina Carménère

Winemaker Notes:  From the Talca and Cauquenes areas of the Maule Valley in Chile, this 2010 vintage has a dark, inky color with intense aromas of ripe black cherries, fresh berries, spice and fresh herbs.  The tannins are well-integrated, providing underlying structure to support the wine’s opulent fruit.


Feb. Special: $10.95 per bottle or 2 for $19.90


Pasta of the Month:

Five Cheese Heart Shaped Ravioli – perfect for heart month.  This flavorful pasta is a blend of five imported cheeses – parmiggiano, pecorino romano, aged asiago, mozzarella, and fresh ricotta, mixed with fresh Italian parsley and spices.  The pasta is red and white making a visual statement on the plate as well as a tasty one.

Pkg. of 8  $6.95


Cheese of the Month:

Grafton 2 Year Cheddar

From the Grafton Village Cheese Co. in Vermont. This 2 year award-winning (over one dozen) aged cheddar cheese is an artisanal cheddar handcrafted from premium raw cow’s milk from small Vermont family farms.  With its mellow tartness and creamy finish, this cheese is excellent when accompanied with dried fruits and nuts, crusty breads, and big wines.

February Special @ $9.95/lb.

Wine and Food Tastings:


Friday Feb 1 – Planet Marshmallow tasting.  Have you ever tried a gourmet marshmallow?  3:30 to 5:30 p.m.

Friday Feb 8 – Wine tasting with Jen from M.S. Walker.  3:00p.m. – 6:00p.m.

Saturday Feb 9  – Chocolate tasting with Cathy from Cathy’s Delights of Hooksett, NH.  11:00a.m. – 2:00p.m.

Saturday Feb 16 – Coffee and Pastry tasting with Claudia from CQ Coffee Roasters and Ahmad from Aissa Sweets.    Fresh roasted and ground coffee combined with delectable pastries, a perfect combination.  11:00a.m. – 1:00p.m.

Check our website or facebook for additional tastings during the month.

What’s New at Angela’s

Millet Bread – It’s Back!  After many years missing in our store, we have found the recipe and an artisan baker to make it.  With a touch of honey and a variety of healthy grains, this bread is perfect is so many different ways.  Available Tuesdays and Wednesdays as supply lasts.

$4.75   loaf

CQ Coffee Roasters – Angela’s Brew.  Roasted in Bedford, NH, this blend is specially made just for our customers.  This blend gives the taste of mixed berries in the front with a warm walnut finish in a creamy body.  Available as whole bean or freshly ground in the store.

12 oz. bag        $11.99

Tea forté – Lavender Citrus cocktail infusions.  Infuse your spirits with these natural herbs and spices and create an extraordinary, delicious, and simple cocktail.

8 infusers         $9.95

In-Store Special – February

Stonewall Kitchen Chocolate Strawberry Jam –

This insanely delicious jam is full of strawberries and accented by creamy chocolate that melts into your warm toast, scone, croissant or pancakes, crepes and waffles. Great anytime of the day.

February special $4.50 / 8.0 oz. jar

Regular $5.50, save $1.00


FYI – Parmigiano-Reggiano


This cheese is handcrafted by artisans from a recipe over seven centuries old and is aged slowly in carefully tended storehouses.  Only produced in a specific region of northern Italy, it is here that the perfect conditions exist where the soil, climate, and the geography all come together  to produce especially flavorful grasses which in turn yield a quality of milk found nowhere else.  Parmigiano-Reggiano is aged for an average of 24 months, the longest of any hard cheese.

The season in which the cheese is made also affects the characteristics of the cheese.  Cheese made in warmer months tends to be drier and better for grating as the butterfat rises to the surface of the wheel.  Cheese made in colder months tends to be higher in butterfat and softer, ideal for serving as a table cheese.

To properly store your Parmigiano-Reggiano keep wedges tightly wrapped in plastic wrap in the warmest part of your refrigerator.  Grated cheese should be kept in a plastic zip-type bag that has all the air pressed out of it.  There is no need to ever freeze Parmigiano-Reggiano as this can damage the texture and flavor.

Enjoy some Parmigiano-Reggiano.  We currently have autumn production in house which has the greatest potential for flavor and aroma development.  Balanced and polished, this is a great table cheese.

Recipes for the Month

Spicy Edamame Spread-

(packed with protein and taste)


Ingredients –

12 oz.              frozen edamame in the shell, defrosted

2 ½ oz.            about 5 large thin slices, Prosciutto di Parma, chopped

1 heaping cup  (3 ¾ oz.) grated Parmigiano Reggiano

¼ tsp               kosher salt (1/8 tsp regular salt)

¼ tsp               black pepper

¼ tsp               grated lemon rind

1 ¼ tsp            wasabi paste

1 tsp                lemon juice

½ cup              silken tofu

Optional honey to drizzle

Shell edamame.  Bring three quarts water to a boil.  Add shelled edamame, reduce heat and simmer six minutes until tender.  Drain and put into a food processor.  Add all remaining ingredients (except honey) and process to a puree, scraping down the processor workbowl several times.  Spoon puree into a decorative bowl and serve with Parmesan-toasted Crostini.  Or spread one tablespoon on each crostino and drizzle with honey.