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THE GROTON
Welcome
SHORT RIBS
From Forge
MARION
The
by Anne O'Connor
GREENS
From The Groton Publick
by Joanne
by
By John
Publisher/Founder
Gary J. Forzese
Art Direction | Editoral Production Sitka Creations, LLC
Editor Joseph Sheppard
Contributing Writers
Anne O’Connor
David Watts, Jr.
John Fladd
Cover Image by: Lori L. Sullivan
We are pleased to bring you another great issue filled with articles on local persons of interest, as well as topics you all love, such as pets, antiques, and area happenings.
Nashoba is one of many Native American names that dot the New England landscape, a reminder of the area's rich past history. Previously quiet and thinly populated, with large areas of farmland, the area now houses a large population with residential and business sections.
In Colonial times, the only towns within the Nashoba Valley were Bolton, Dunstable, Groton, Harvard, Stow and Townsend. But in the 18th century, Acton was separated from Concord; Ayer, Fort Devens, Pepperell and Shirley were cut out of Groton; Westford was divided from Chelmsford.
Today the Nashoba Valley and its 13 towns have so much to offer!
Enjoy this issue of Nashoba Valley Living and get out and explore our
valley!
First settled as a trading post with Native Americans, Groton was America’s original frontier. By 1655, Groton Plantation was established, encompassing much of today’s Merrimack Valley region. Early settlers were attracted to Groton because of its bountiful farmland, wildlife, rivers, and its many lakes for fishing.
As America grew and expanded farther west, Groton was an important stop along the wagon trails from Boston north to Canada. The original Groton Inn, built in 1678, was listed on the National Register of Historic Places as the oldest Inn in America. Destroyed by fire in 2011, the Inn has been fully restored to its original grandeur.
The Groton story has connection to America's history. A Groton resident has helped author every major chapter of the story that makes up America’s history, from trapper John Tinker, who helped found the original Groton Plantation, to Col. William Prescott, who led the American forces at Bunker Hill, to George Boutwell, former Massachusetts Governor and U.S. Senator, ardent abolitionist and Cabinet Secretary to Presidents Lincoln and Grant, to the Lawrence brothers — Abbot, Amos, and William — who dramatically changed the textile manufacturing that led to America’s first Industrial Revolution, to Marion Stoddart, who has led the charge to restore the Nashua River from its polluted state and helped inspire a national, indeed international, environmental
movement that continues to this day.
Groton has long been recognized for its rich history, extraordinary landscape, and small-town character. A commercial crossroads from the beginning, Groton became the third-largest community in the state, behind Boston and Cambridge. A seat of government and education, the town also emerged as a center of the arts and culture that have thrived here to the present day. Over these many years, the arts, culture, fine dining, recreation, conservation, historic architecture, education, farming, and hospitality have built Groton’s reputation as a “destination.”
Two years ago, a small working group organized by the Groton Business Association (GBA) set out to study the arrival of a major new cultural venue coming to town: Groton Hill Music Center. Now open, Groton Hill Music is a world-class music education and performance venue that will attract increasing numbers of people to the town. The question back then was, How does a small town prepare for the challenges and the
opportunities this change will bring?
The GBA Working Group produced an in-depth report that engaged town residents, researched other destination locations to learn from their experiences, and proposed to the Town Manager and the Town Select Board that a committee be formed to address the challenges raised and promote the opportunities while preserving the wonderful character of Groton.
The Select Board did just that, creating the Destination Groton Committee (www.destinationgroton. com), with the charge to engage all Town stakeholders in a series of public forums to better prepare for an increase in visitors, and, through a series of strategic partnerships, to ensure that Groton and the entire Nashoba Valley region will benefit from increased tourism. More visitors will benefit local businesses and many non-profits throughout the region, as well as increasing tax revenues to the Town, thereby helping to fund public services such as schools, police, and the fire departments.
In 2030, Groton will celebrate its 375th anniversary. The DGC is using that time horizon to accomplish its goals: to create a greater sense of community, maintain the town’s quality of life, and celebrate its civic pride.
Today, Groton looks to the future as a welcoming community for visitors to explore its many wonders and embrace its quintessential New England charm.
Today, Groton is truly a gateway for the Nashoba Valley. •
Groton has long been recognized for its rich history, extraordinary landscape, and smalltown character."
• Short rib, Bone in or boneless
• Canola oil
• Tomato paste
• Red wine
Onion
Carrots
Celery
Garlic, whole
Thyme sprigs
Bay leaf
Chicken Stock
EXECUTIVE CHEF ZAK GREGOIRE
1. Heat the canola oil in a large oven safe roasting dish over medium to high heat.
2. Season the short ribs with a generous amount of salt and black pepper then sear on all sides in batches until a dark brown crust has developed. Then remove and reserve for step 7.
3. Add the onions, carrots, celery, garlic, and herbs. Continue to cook them until they begin to char, being mindful to not burn the garlic. No one likes burnt garlic.
4. Add the red wine and to deglaze the pan then reduce by half.
5. Add the tomato paste to the pot and mix it into the tomato paste. Reduce the temperature to medium low and slowly cook the tomato paste mixture (pincage) until it has become a deep red color. About 45 minutes.
6. Preheat the oven to 380 F.
7. Once the pincage has become thick and dark in color, add the short ribs back to the pot and cover with the chicken stock.
8. Turn the heat up to high and bring the pot to a boil, cover, and cook in the oven for 2 hours then reduce the heat to 325F for another 2 hours or until the ribs are tender
9. Once tender, remove from the heat and enjoy!
1. After removing from the oven, cool the ribs to room temperature in the braising liquid and cool overnight.
2. The next day, remove the short ribs from the cooking liquid.
3. Strain off the fat and vegetables from the liquid and discard the solids.
4. In an appropriately sized pot, add the braising liquid and reduce by half on high heat.
5. Add the short ribs to the reducing liquid and reduce the heat to medium rotating the ribs occasionally so they don’t stick to the bottom. As the liquid reduces it will heat up the short ribs and glaze them.
6. Once the liquid is thick enough to coat and hold the ribs, add 1-2 tablespoons of brown sugar and a splash of vinegar to the liquid. The acid helps to cut the fatty meatiness from your sauce.
7. Enjoy with your favorite sides!
By Anne O’Connor
Meandering through the valley, the Nashua River cuts through conservation land, runs under bridges and is a popular destination for kayakers and fishing aficionados. Even in the more rural areas like Groton, evidence of past industrial use remains. Stone structures and old dams dot the waterway.
When Marion Stoddart arrived in Massachusetts in the 1960s as a young woman, the river presented an entirely different aspect. Poisoned by paper and metal manufacturing upstream, the river flowing north into the Merrimack River was, well, nasty. Portions of the river were dead, unable to support any life but sewer worms.
Dismayed by the pollution and its effect on wildlife, Stoddart started grassroots organizing, as so many young people did during the 1960s. She connected with like-minded community members, government officials and environmentalists with a goal of improving the river to the point that it could be used for recreation.
“The river is the asset Marion intended it to be,” said Bill Flynn, mayor of Fitchburg from 1968 to 1971.
Marion was a regular visitor to his office in the city with the headwaters of the river. The factories in the city used their water rights, taking clean water in and discharging toxic waste to the river. That pollution and untreated sewerage
flowed downstream, affecting all the water and land along the Nashua River.
“The key thing is Marion’s vision,” Flynn said.” We saw a dirty river.”
The 50-year-old Nashua River Watershed Association, with Stoddart as the founding director emerita, brings her vision to the 21st century. The nonprofit protects the land and water in the 32 communities channeling its water. Volunteers and staff monitor water quality, work to conserve the surrounding land and do outreach in the communities.
“Most people felt that the river could never be restored, it was so bad,” Stoddart said in a video for the NRWA. The dynamic leader proved the naysayers wrong. The Nashua River went from one of the ten most polluted rivers in the country to having sections and tributaries included in the National Wild and Scenic Rivers System. National Geographic did a feature article in 1992 celebrating the reclamation of the waterway.
For Stoddart, “it was never about the river. It was about the people using it,” said Carolyn Sellars, a conservationist and friend of Stoddart.
T he river lives. Thank you, Marion."Marion Stoddart enjoying the fruits of her labor by kayaking in the Nashua River in her 90s. Photo Courtesy of Susan Edwards, Board of Directors, Nashua River Watershed Association
“All of it is absolutely beautiful,” said Jeff Gordon, broker/owner of EXIT Assurance Realty in Groton. As the president of the Groton Business Association and the vicechair of the Destination Groton Committee, he is in tune with what people want in their community.
The conservation efforts provide not only opportunities for activities in and on the water, but a place for everyone to experience the natural beauty of the
region. “It’s the constant exposure and improvement of the trail system along the rivers,” Gordon said. He credits “Marion’s perpetual efforts” in keeping up the “beauty and sanctity of the river.”
The grande dame of the Nashua River does not rest on her laurels when it comes to the watershed. Even into her 90s, she is leading by example. She kayaks on the water and contributes to videos the NRWA is preparing to commemorate the founding of the association.
Even when she is not on-site, Marion Stoddart stands guard from a mural overlooking the river she nursed back to life. The water, once so thick with paper making effluent that small animals could walk across, so foul smelling that families rolled up their car windows as they got close and where only sewer worms thrived, now supports the healthy fish portrayed on one side of the artwork.
The river lives. Thank you, Marion. •
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Local greens, red quinoa, cucumber, carrot, shaved red onion, avocado, toasted sesame, sprouts, miso sesame vinaigrette.
½ cup dried quinoa - simmer in 2 quarts of water, the quinoa will start to soften, about 15 minutes. Cook until desired texture is achieved. Strain and cool the quinoa.
Peel the carrots and slice or shred on a cheese grater, ½ cup.
Wash the cucumbers and slice into coins, ¾ cup.
Peel a small red onion, and shave on a mandolin, about ½ cup.
Mix black and white sesame seeds and toast in a dry pan, do not let them burn. Lightly toasting them will make the sesame seeds fragrant, about ½ Tbs of each.
Wash ½ cup bean sprouts.
» 1 tbs fresh ginger
1 clove garlic
2 tbs honey
2 tbs soy sauce
½ tbs sriracha
½ cup mirin
½ cup rice wine vinegar
½ cup yellow or white miso paste
2 tbs sesame oil
» 1.5 cup canola oil
Add everything besides the oils to a blender, blend until smooth. Slowly drizzle the oil into the running blender to form an emulsion. Adjust seasoning as needed.
Toss all ingredients together and enjoy!
By Joanne Smith
Toquote the inimitable Yogi Berra, “If you don't know where you're going, you'll end up someplace else.” With the arrival of Groton Hill Music Center, we now know where that “someplace” else is: Destination Groton!
Rich in history, culture, and natural resources, Groton is poised to become Nashoba Valley’s “destination town,” with the much-anticipated opening of Groton Hill Music Center. Already, residents and visitors alike enjoy the 100-plus miles of maintained trails, (fifty percent of the town is held in conservation lands), the 12.5-mile paved Nashua River Rail Trail, canoeing and fishing on the Nashua and Squannacook rivers, Grotonfest — attracting thousands in late September— Grotonfest Winter, the prestigious private schools, and the fine dining, to name just a few of the many reasons people come to the town.
Long-time local residents Greg Sheldon and Bob Pine approached Groton Business Association President Jeff Gordon, to come up with a strategy to leverage what Groton Hill brings to town in terms of business opportunities and revenue, while also considering the impact it could have on the infrastructure, such as pedestrianfriendly streets, trailhead parking, etc. Sheldon wondered, “Do we wait for it to happen or do we get out in front of it in a way that preserves the beauty of the town while taking advantage of the economic impact of new visitors?” Concerned that the town might be ill-equipped to take full advantage of the new situation, the Groton Destination Committee was
formed to “minimize the harm and maximize the benefits,” as Jeff Gordon put it after over a year of Zoom meetings with focus groups and work groups. The group presented a 100-page report to the select and planning boards, with a recommendation that the town hire an Economic Development Director to capitalize on the opportunities. The select board agreed with that recommendation, but the town did not have the funds to hire that person. Instead, they appointed the five-person Destination Groton Committee as an arm of town government to create a strategy for encouraging economic opportunities while celebrating civic pride.
The committee met with local senators, legislators, the Nashoba Valley Chamber of Commerce, and the Massachusetts Office of Tourism and Travel (MOTT) for early input. The pace and range of people coming to town create both issues and opportunities, all of which will be discussed through
public hearings, town-wide surveys, and advisory groups focused on issues such as infrastructure, commercial and non-profit development, marketing, and regional strategic partnerships. The immediate challenge is how to engage residents and the public, not only for the benefit of Groton but for the whole region.
Mark Haddad, Groton’s town manager, wholeheartedly supports the formation of the committee, whose charge it is to promote the town while keeping its rural character. The committee’s goals serve “to have the best of both worlds,” says Haddad. “People move to Groton because of its rural character,” he points out, “and we want to maintain that experience”.
Groton could become “The Gateway” or “Hub” to the North Central/Nashoba Valley area and Route 2 corridor, much as the town developed into a regional center after it was settled in 1655, becoming one of the original American frontiers. With Destination Groton, people will certainly know where they are going and how to get there! •
P eople move to Groton because of its rural character, and we want to maintain that experience."
MARK HADDAD, GROTON’S TOWN MANAGERMark Haddad, Groton Town Manager. Photo Lawrence Libby
Along Old Ayer Road, away from downtown Groton, is a bucolic expanse of hills, houses, woods, and orchards. Indeed, even as you approach the head of the driveway for the Groton Hill Music Center, there is no indication of anything out of the ordinary. That impression changes dramatically upon reaching the parking lot, when the new, nearly-completed educational and performance complex comes into full view: a magnificent building that seems to have grown out of the surrounding countryside, a part of the rolling hills and wooded conservation land that surround it.
For more than three decades, Indian Hill Music, the nonprofit organization’s original name, has been a valued Nashoba Valley resource.
“It started here in Groton,” says marketing and PR manager Julia Pampinella, “when a small group of musicians began their own arts organization.”
In 1990, after a few years moving from building to building as they established the organization and its program, the group obtained an old farm property in nearby Littleton. According to David Leary, Director of Marketing, it “grew from a central hall into a space that had two studio classrooms. And then, in the early aughts, they added Blackburn Hall,
which was a larger concert venue there — a nice space to hear jazz and chamber music. They hosted the Orchestra of Indian Hill out of the local high school.”
A 2014 donation from an anonymous benefactor — a lover of music, culture, and of Groton — was the gamechanger for this organization. What followed was an eight-year-long journey culminating in a singular space. The wait has been more than worth the time, talent, and effort expended.
The new 126,000-square foot facility is situated on 110 acres of rolling hills surrounded by agricultural and protected conservation lands. A portion of the property was once owned by the late great rock, jazz, and blues musician J. Geils.
Designed by the husband-and-wife architectural team of Alan Joslin and Deborah Epstein, the facility is home to two world-class performance halls, 35 classrooms, a dining room, and a café. Each classroom is acoustically separated from its neighbors, side to side, but the hallways will be filled with the soft sounds of music from behind the doors. The crowning achievement is the two performance spaces: the 300-seat Meadow Hall and the 1,000 seat Concert Hall.
Meadow Hall opened on October 21 with a concert featuring Groton Hill’s conductor and artistic director, Bruce Hangen, and the Vista Philharmonic Chamber Players. The space is reminiscent of the EpsteinJoslin design for Rockport’s acclaimed Shalin Liu Performance Center, with the three-sided wraparound balcony seating and the audience’s view of the outdoors through the glass panel wall at the rear of the stage.
Still under construction as of this writing, the Concert Hall will be a magnificent space with an added feature: In the summer months, the doors behind the audience can be opened to accommodate another 1,300 patrons on the grass outside — a little bit of Tanglewood coming to Nashoba Valley. The Concert Hall is
slated to open January 21, 2023 with Opening Night at the Philharmonic.
“We’re lucky to be able to say we have the same quality that Tanglewood has,” says Julie Pampinella, “Even better, I think.”
As with Tanglewood, a popular, albeit summer-season visitors’ spot, Groton Hill Music Center may well be the catalyst to make Groton – and Nashoba Valley – a year-round arts destination. To address potential problems and their solutions while preserving the small-town character of Groton, the nonprofit organization
and the town have built a collaborative relationship, primarily through the Destination Groton Committee.
Groton Hill Music Center CEO Lisa Fiorentino sums it up this way: "Our goal as a music performance and education nonprofit is to bring excellence to everything we do. We're adding to the cultural landscape of Nashoba Valley by bringing world-renowned artists and the highest-caliber teachers into a building of unprecedented beauty. This is an open, collaborative community with a bright future ahead, and we're proud to be part of it." •
O ur goal as a music performance and education nonprofit is to bring excellence to everything we do. We're adding to the cultural landscape of Nashoba Valley by bringing world-renowned artists and the highestcaliber teachers into a building of unprecedented beauty.
GROTON HILL MUSIC CENTER CEO LISA FIORENTINO
Creating a venue for New England artists to show and sell their work. Supporting the mission of Groton as an arts destination.
Groton Fest, started by the Groton Business Association in 1979 to celebrate the town’s small businesses, happens once a year. This year's festival was held on September 24th. Filled with community, the event is eagerly anticipated every fall.
This selection of photos from this year's Fest shows the variety of businesses and organizations that take part.
Nashoba Valley Living's own publisher, Gary Forzese, loves to attend and participate.
To be a vendor or to volunteer at next year's event, visit www.grotonfest.com/grotonfest.
•
Don’t miss GrotonfestWinter on Saturday, December 3, right in the middle of this Fest-ive season! Originally known as the Winter Arts Festival, and initiated by Judy Romatelli of Periwinkle Art & Glassworks, GrotonfestWinter is designed to showcase budding and established artisans. Now sponsored by the Groton Business Association, the all-day event, held at the Prescott Community Center and the Groton Inn, features workshops with local artisans, along with all sorts of vendors, food, and live performances. The kids can even meet Santa at the Inn!
By Jane Gandolfo
The Angelskin Coral Cameo depicts Diana, Goddess of the Hunt. Notice the detail of the arrows in a quiver on her shoulder and the half-moon in her hair. Sometimes she is shown holding a bow. She always hunts at night. Circa 1880's.
I'msure everyone knows cameo collecting has recently become fashionable again, thanks in part to the popularity of Victorian costume dramas on television. From Queen Victoria to the fictional Grantham family, this type of jewelry gave viewers a window into the styles of the nineteenth century and into how these little sculptures in relief were valued by their owners.
Although cameos have been worn since the days of ancient Rome, when they were carved of hard stone and
Above: The beautiful salmon Coral Cameo of a maiden is in an 18K frame and is circa 1950's. Notice she is wearing an earring in the modern style. This cameo belonged to my mother and was purchased in Venice, Italy in the 1960's. (Author's collection)
The top cameo depicts the Greek goddess Athena. The lower shows a Roman centurion.
fashioned into large clasps to hold toga draperies together, they became most popular during the Victorian era as souvenirs that tourists visiting Italy purchased during a grand tour of the classical sites of Pompeii and Mount Vesuvius. The town of Torre del Greco, near Naples, was, and still is, the center of the world’s cameo-making industry, employing thousands of skilled artisans who sculpt shells into little works of art.
Cameos are made from many materials, including hard stone, lava, coral, ivory and even gems, but the
shell cameo is the most popular. Carving hard stone is the most difficult, requiring highly-skilled artisans to create jewelry using age-old hand tools and techniques passed down through centuries. Unfortunately, in recent years, poor-quality cameos that are mass-produced in Germany using machine tools have appeared on the market. These pieces are made of plastic resin and other synthetic materials imitating shell. Often having colored backgrounds, they are poorly carved and have no value or artistic merit.
A shell cameo is carved from a single piece of mollusk shell specially selected to show layers of color. The design is lightly drawn on the cut shell, then hand-carved in relief. New carvers serve a long apprenticeship, slowly working their way up to the skill level required of a master. Cameos carved in high relief require great skill, as do those that show multiple figures.
W hen purchasing a cameo, take into consideration the detail, design, and overall beauty of the piece."Above: Two Coral Cameos; Two Hardstone Cameos (Tiger Eye)
Excellent example of high relief carving. Circa 1890's. These cameos belonged to my grandmother who was born in Italy. (Author's collection)
1905. (Author's collection)
continued from page 29
Under magnification, features such as diaphanous draperies, negative spaces and highly- detailed facial expressions come to light and delight the eye.
Maidens in profile are the most popular theme for cameos. If well carved, they are beautiful and give us a window into past hair styles, dress and social status. They are romantic to look at and lovely to wear in pins, earrings, rings,
bracelets, necklaces and stickpins. The most interesting cameos, however, are those depicting mythological themes and legends of the ancient Romans and Greeks. Scenic cameos of goddesses, cherubs or Cupid; Bacchus, the god of wine; Leda and the swan; the three Graces, the daughters of Zeus; Medusa
for allegorical cameos. Sometimes the viewer can choose to read their own interpretation into these scenes.
When purchasing a cameo, take into consideration the detail, design and overall beauty of the piece. Personally, I think the cameo itself should take precedence over the frame it is set
Exceptional scenic cameo with exquisite detail of Venus, Cupid and Bacchus gazing at the Fountain of Youth. One could interpret this scene as the longing for eternal youth despite the best efforts of the God of Wine to shorten it. Circa early 1900's.
Once you have purchased a shell cameo, the best way to care for it is to store it away from other jewelry, as it can scratch easily. Keep it in a dark place and clean only with water and a drop of ammonia in a weak solution. Use only a soft brush or cotton swab, and don’t scrub. Give your cameo a facial! Use a bit of olive oil or good-quality facial moisturizer and rub gently on to the shell on both sides with a finger to keep it from drying out in a warm environment. Wipe off any excess with a tissue. Consider passing your cameo jewelry down to loved ones to keep and enjoy for generations to come! •
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It began a half century ago with Kubota’s versatile, reliable compact tractors. And thanks to your dreams, do-it-yourself attitude and entrepreneurial spirit, the residential tractors* and compact excavators** have become top sellers. Whether at home, on the jobsite, on the farm or in the community, getting the job done right is at the core of all Kubota equipment. Stop in today and demo our complete lineup of tractors, mowers, RTVs and compact construction equipment. And together, let’s get more done for the next 50 years.
It began a half century ago with Kubota’s versatile, reliable compact tractors. And thanks to your dreams, do-it-yourself attitude and entrepreneurial spirit, the residential tractors* and compact excavators** have become top sellers. Whether at home, on the jobsite, on the farm or in the community, getting the job done right is at the core of all Kubota equipment. Stop in today and demo our complete lineup of tractors, mowers, RTVs and compact construction equipment. And together, let’s get more done for the next 50 years.
AlphaGraphics PAGE 36
Brian Ganley Family Dentistry PAGE 25
Central Ave Auto Repair PAGE 41 Century Carpet PAGE 33
Chelmsford Fireplace PAGE 36
Cleaning by Catherine PAGE 41
Complimentary Transport PAGE 38
Concord Art & Antiques PAGE 32
Destination Groton PAGE 10
Dolphin Insulation PAGE 35
Evans on the Common PAGE 47
Exit Realty PAGE 25
Family Friends Vet and Kennel PAGE 38
Farnsworth Lumber PAGE 21
Fenochetti Remodeling PAGE 46
Forge & Vine PAGE 12 Gary Joseph Antiques PAGE 33
Golden Girl Granola .................. PAGE 37
Groton Hill Music Center .......PAGES 24 & 33
Groton Inn .......................... PAGE 12
Groton Publick House ................ PAGE 16
Groton Therapeutic ................... PAGE 16
Handworks Gallery ................... PAGE 45
Hobart Village Antiques PAGE 31 Huntington Learning Center PAGE 39 Jeffrey's Antique Coop PAGE 31 Junction Pizza & Capri Bakery PAGE 38
Keller Williams Realty, Tom Warner PAGES 3 & 28 Keller Williams Realty, Mairi Elliot PAGE 24
Kitchen Outfitters PAGE 36
Law Office Melissa Tzandarks PAGE 5 Mass Real Estate Center PAGE 34 Milford Antiques Show PAGE 32 Milltown Plumbing PAGE 48 (BACK COVER) Moison Ace Hardware PAGE 20 Nashoba Valley Dental PAGE 42 NE Tree Masters PAGE 21 NOA Gallery PAGE 24 Periwinkle Art & Glassworks PAGE 21 Premier Center Oral PAGE 8 RiverCourt Residence ................. PAGE 18 Schloss Lock ......................... PAGE 41 Shriver Job Corps .................... PAGE 34 Signature Kitchen ..................... PAGE 2 Smiles of Groton ...................... PAGE 6 Toreku Tractor ....................... PAGE 39
PAGE 38
Harvard Alpaca ...................... PAGE 37 Harvard Family Pet Clinic
Westford Real Estate .................. PAGE 44 Whitcraft Masonry & Hardscapes ....... PAGE 4
To advertise, to order back issues or to receive the magazine at your establishment, please contact: Gary J. Forzese, Publisher at 978.766.6965 or media@nashobavalleyliving.com
Photo by Lawrence Libby
Margaritas are perfect party drinks. They feel festive and slightly naughty, but at the same time they are familiar and nonthreatening. This one has the added advantage of being festively colored.
We still have a couple of weeks before the Holidays start, but it’s never too early to start panicking, so let’s talk cocktails: Here’s what you need to know. You can get by with three drink recipes.
The good news about a Tom and Jerry is that it doesn’t require any preparations that need to be made days in advance. Do not be overconfident, however – making a credible T&J requires a cool eye and steady nerves. Once you have perfected it, though, it will make you look very good.
mixture, just to lighten it up a bit. Then add the rest of the whites, 1/3 at a time, folding them in gently, until everything is evenly mixed, but still light and fluffy. You’ll have three or four cups of the final mixture when you are done.
4. Set this mixture aside. It is your “batter”.
Tom and Jerry:
2 Tbsp/ ¼ cup “batter” mixture.
¾ oz. Brandy.
1½ oz. dark rum – Myers, in this case. Hot milk.
Ingredients:
2 oz. Blanco tequila – I like Hornitos.
1 oz. fresh-squeezed lime juice.
¾ oz. homemade cranberry syrup (see below).
1. Combine all ingredients with ice in a cocktail shaker.
2. Tell your digital assistant to play something jazzy, with a lot of horns – Sinatra, maybe.
3. Shake this cocktail brutally, then strain into a coupé glass.
If you have something sweet and syrupy, you can almost certainly use it to make a pretty good margarita. Cranberry syrup takes things one step further, firmly into “Delicious” territory. Cranberry goes extremely well with lime. Both fruits are puckeringly sour, and can stand up to the tequila’s assertiveness. The sweetness of the syrup mellows everything out and makes this smooth and very, very drinkable, the sort of cocktail that braces everyone for your Uncle Stan’s annual joke about the incontinent reindeer.
Combine equal amounts (by volume) of unsweetened cranberry juice and white sugar in a small saucepan. Bring to a boil. Leave on a boil for ten to twenty seconds to make sure the sugar is completely dissolved. Remove from heat. Allow to cool, then bottle. This will last several weeks in your refrigerator.
Tom and Jerry Batter:
3 Eggs, separated.
¼ cup Powdered sugar.
¼ tsp Freshly ground allspice.
¼ tsp Cinnamon.
¼ tsp Freshly ground black pepper.
1. Beat egg whites to stiff peaks.
2. Separately, beat the egg yolks, powdered sugar and spices until they lighten in color. (The mixture will look like whole-grain mustard, but not as angry.)
3. Carefully fold the egg whites into the yolk mixture, being careful not to deflate them. This is a lot like making a soufflé, if that means anything to you. Beat about ¼ of the egg whites into the
1. Add “batter” and alcohol to a mug. The 1935 edition of the Mr. Boston Bartender’s Guide is explicit about the importance of making a Tom and Jerry in a heated mug, so fill yours with boiling water for a few minutes before mixing the actual drink. Remember to pour the water out before adding the other ingredients. That may seem obvious, but might become less so after two or three Tom and Jerrys.
2. Top with hot milk. (How hot? I like mine to be around 175º F/80º C.)
3. Stir to combine.
4. Garnish with fresh-grated nutmeg. Seriously, if you’ve never grated your own nutmeg, try it. Just smell a little of it in the palm of your hand. It will be a revelation.
This is hot, delicious, and just unfamiliar enough to impress your sniffiest aunt.
When in doubt about what to serve, it’s hard to go wrong with a champagne cocktail. This one is a classic. It’s delicious, a little sophisticated, and you don’t have to use expensive champagne; any sparkling wine will do well. I like Cava or Prosecco. Lemon and gin are a natural partnership, and the simple syrup takes the edge off them.
Ingredients:
1 oz. gin (I like a medium-shelf dry gin for this – something like Wiggly Bridge or Tanqueray).
½ oz. Fresh-squeezed lemon juice.
½ oz. Simple syrup.
3 oz. Sparkling wine.
1. Combine the gin, lemon juice and simple syrup in a cocktail shaker with ice, and shake until you hear the ice cubes start to break up.
2. Strain into a champagne flute, and top with cold sparkling wine.
3. Stir gently and serve with a knowing smile.
This is what grownups drink.
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