January 2013 Newsletter

Happy New Year to Everyone!


All of us at Angela’s wish you a happy, healthy, and peaceful New Year in 2013.  We thank you for your patronage in the past and look forward to seeing you in the future.


Now that we are into the coldest part of the year, we especially look forward to warm and hearty foods to help us keep warm and endure the elements.  Whether a hot bowl of soup, a fresh pasta dinner with homemade meatballs and sausage, or a hearty dinner creation of your making, we offer many items to help you get through the season.

Wines of the Month:

Opera Prima Chardonnay

Winemaker Notes:  From one of the largest wineries in Spain this 2010 Chardonnay has rich melon and peach aromas with  lovely ripe mango, hints of pineapple and just a touch of spice and vanilla that all come from aging three months in sweet oak barrels.  This wine pairs very well with your favorite seafood or chicken dishes.


Opera Prima Cabernet Sauvignon

Winemaker Notes:  Also from the J. Garcia Carrion Winery in Spain, this 2011 vintage features great fruit flavors of blackberries and currants and a firm texture which give this wine the body to stand up to steaks and all red meats.


Jan. Special: $9.95 per bottle or 2 for $17.90


Pasta of the Month:

Potato, Cheddar, and Bacon Ravioli wrapped in chive pasta – a flavorful and hearty side dish.  Serve with your favorite sauce.

Pkg. of 12  $5.95


Cheese of the Month:

Spanish El Romeral

From the La Mancha region of Spain, El Romeral is an unpasteurized sheep’s milk Manchego with a coating of dried Spanish rosemary that is added to the rind.  The rind is edible and the rosemary permeates the cheese with an herbaceous twist.  Try it melted over chicken for a delightfully flavorful experience.


January Special @ $14.95/lb.



Wine and Food Tastings:


Friday Jan 11 – Italian wine tasting with Josh from Horizon Beverages  3:00 to 6:00 p.m.

Saturday Jan 19 – 11:00a.m. – 1:00p.m.  Coffee cupping with Claudia from CQ Coffee Roasters.  A cupping or a tasting is the practice of observing the tastes and aromas of brewed coffee.  At this tasting we are also introducing Angela’s Winter Blend, a unique coffee made specifically with our customers in mind.

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

 What’s New at Angela’s

Daniele Salame Chubs – for over three decades this Rhode Island based company has been making salame with recipes that originated in northern Italy.  These salames are perfect for pairing with your favorite cheese and cracker.

Salame Portofino – a Genoa style salame made of the finest pork, white wine and spices, this artisan salame is perfect as an appetizer with wine and cheese. Dice it and add flavor to your salad, or just slice it up and enjoy a great sandwich.

Tuscana Salame is an artisan-crafted Italian-style salame with a hint of natural smoke flavoring created using traditional old world recipes.

Veneto Salame is a rustic dry-cultured Italian-style salame proudly crafted with the finest ingredients and aged for a minimum of four weeks.

7 oz. chub        $5.75

In-Store Special – January

Stonewall Kitchen Buffalo Wing Sauce –

Just in time for watching the football play-offs.  Spicy, hot and tangy this sauce makes finger licken’ good wings. Fry, broil or bake wings with this sauce and let the party begin. Serve traditionally with blue cheese and celery sticks, or use the sauce to top a burger, make pork chops sizzle or add a kick of flavor to any pan sauce.

January special $6.95 / 17.5 oz. jar

Regular $7.95, save $1.00


Recipes for the Month

(great for entertaining and football watching)


Buffalo Chicken Dip –

From Stonewall Kitchen


Ingredients –

1 Tbsp             olive oil

½ cup              red bell pepper, cored, ¼ inch dice

¼ – ½ cup        Stonewall Kitchen Buffalo Wing Sauce

4 oz.                cream cheese

¼ cup              sour cream

1 cup               cooked chicken, finely chopped

2 Tbsp.            scallions, finely chopped

½ cup              fresh spinach, chopped

½ cup              shredded cheddar cheese

Tortilla Chips

Directions –

  1. Heat olive oil in a 1 qt. saucepan over medium heat.  Add red bell pepper and sauté until tender.
  2. Add Buffalo Wing Sauce, cream cheese and sour cream.  Stir until cream cheese is melted.
  3. Add chicken, scallions, spinach and cheddar cheese.  Stir until cheese is melted.  Serve hot with tortilla chips.



Buffalo Chicken Calzone –

From Stonewall Kitchen


Ingredients –

¾ pound          chicken tenders

¼ cup              flour

salt & pepper

2 Tbsp.            oil

1 Tbsp.            butter

1/3 cup            Stonewall Kitchen Buffalo Wing Sauce

1 pound           pizza dough

4 slices             provolone cheese

Classic olive oil

Blue cheese dip (optional)

Directions –

  1. Preheat oven to 400 degrees.  Grease or line a baking sheet with parchment paper.
  2. Dredge chicken tenders in flour seasoned with salt and pepper.
  3. Heat oil and butter in a straight sided large skillet over medium-high heat until it shimmers, but does not smoke.
  4. Cook chicken in batches until it is golden brown on all sides and fully cooked.
  5. Toss chicken with Stonewall Kitchen Buffalo Wing Sauce to coat.  Cut chicken into small chunks.
  6. Cut pizza dough into four equal portions.  Roll each piece into a thin round.  Place chicken and cheese onto on half of the dough.  Fold dough over forming a half circle and pinch edges together making sure to form a good seal.  Brush each with olive oil.
  7. Place calzones on prepared baking sheet and bake 20 minutes, or until golden brown.
  8. Serve with additional wing sauce or blue cheese dip.