The food is one of the most enjoyable parts of the holidays. Gathering around the table, sharing good food with friends and family makes the holidays special. This year we may not be able to gather as much as in years past. So we bring you some seasonal treats and even a few of Concord’s best chefs’ recipes to make the holidays extra special. Concord’s restaurants and shops have all you need to create the perfect holiday meal, whether you want to dine in, take out, or cater for a smaller group.
11 Wheeler Road verrillfarm.com
Joan Verrill says that she’s been married for 61 years, and this is her only recipe. It must be tasty!
Bread Stuffing (12 lb. turkey)
Stuffing bread is no longer available. Use bread that is not overly sweet. Use white bread for this recipe.
1 cup butter (or half a cup of butter plus 1/2 cup shortening).
1/4 cup of minced onion
Celery, chopped: 1 1/2 cups
Salt can be added later.
1 tsp Pepper
Mix 2 tablespoons of crumbled, mixed dried herbs. (I use sage, thyme, and savory with the packaged poultry seasoning.) Use a lot of herbs to enhance the gravy.
In a large pot, melt the butter and cook the onions until they are soft. Stir well the remaining ingredients into the mixture. Taste for salt. This stuffing is made a few days before use and stored in the refrigerator. Remove the stuffing from the fridge an hour before you are ready to stuff the bird. This will prevent it from being too cold. Stuff both ends of the bird and secure it with skewers, stuffing pins or other tools. This is a perfectly safe way to stuff the turkey. Don’t stuff the turkey and leave it with stuffing for several days. This stuffing is moist, not crisp and baked. Verrillfarm.com has more information on how to roast the bird.
84 Commonwealth Avenue saltboxkitchen.com
Chef Ben Elliott’s honey-mustard herb-crusted pork loin is a delicious dish. It comes with thyme and rosemary and is served with a salad of roasted beets and Roquefort with red onion, orange, pistachios and baby arugula. You can enjoy this delicious dinner in the restaurant or take it home for a memorable evening. There are also extraordinary meal packages that can be enjoyed by two to four people. These include duck confit and classic Boeuf Bourguignon, as well as smashed potatoes roasted in duck fat. Chef Ben will take care of everything.
24 Walden Street fiorellascucina.com
Fiorella’s Lasagna is perfect for a cold evening in winter. Fiorella’s lasagna is made with four layers of fresh pasta and Bolognese topped off with a mixture of ricotta and mozzarella cheeses, pecorino Romano and pecorino Romano. Yes, please!
77 Lowell Road, theconcordmarket.com
Treat your friends and family to the amazing Chocolate Peppermint Whoopie Pies from Concord Market. Peppermint butter-fluff is a homemade filling that’s sandwiched in between two decadent chocolate cake layers. These are sure to be a holiday favorite!
CONCORD’S COLONIAL INN
48 Monument Square concordscolonialinn.com
We can understand why the chef at Concord’s Colonial Inn says that Butternut Squash & Mascarpone Cheese Stuffed Ravioli are one of their most requested winter dishes. Butternut squash ravioli stuffed with mascarpone, dried cranberries and crumbled cheese. This sounds delicious! Enjoy this signature dish at the restaurant.
DEBRA’S NATURAL GOURMET
98 Commonwealth Avenue debrasnaturalgourmet.com
Debra Stark said, “I love pie but do not have the patience for making crust.” This is my favorite fruit dessert around the holidays. Maple syrup and fruit is my favorite combination! I only use organic fruit. My mother told me that cranberries, apples, and pears were heavily sprayed. I want to make us healthier and happier.
Cranberry-Pear Apple crisp with Spices, Serves 12.
Peel and slice 6 medium pears
Peel and slice 6 medium apples
2 cups of cranberries, fresh or frozen
Maple syrup, 1 cup
1/4 cup dried apricots chopped
1 tsp of ground cinnamon
Use 1/2 tsp of ground ginger or 1 teaspoon of minced fresh ginger
Cardamom ground to 1/2 teaspoon
Toss the fruit in a large bowl with all of the ingredients. Spread into a 9″ x13″ baking pan that has been greased.
1/4 cup whole wheat flour or einkorn
1/4 cup sesame or rolled oats
Half a cup of butter, coconut oil, or extra virgin olive oils
1/4 cup maple syrup (or coconut sugar)
Half a teaspoon cinnamon
Mix ingredients together and lightly mix with your hands until the mixture looks like coarse crumbs. Sprinkle on top of the fruit mixture. Do not worry if some of the fruit is exposed. Double the topping ingredients if you want a lot.
Bake at 350 degrees for 50-60 minutes or until the topping is golden brown. Serve warm, cold, or hot. It’s delicious and can be served with whipped or ice cream too!