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Great Holiday Sweets
By Chef Kelly Ross
Everybody loves Christmas treats. This article is not so much about decorated cookies for the holidays, but more about some really good quality treats. Depending on whether the kids are in school or remote learning from home, I know the popular thing is just to make sugar cookies and cut the dough into Christmas shapes such as Santa’s head, Christmas trees, angels and such and break out the food coloring and decorate them appropriately with the youngsters. Don’t get me wrong, I’ll eat one or two of those decorated sugar cookies anytime, usually when a niece or nephew wants to share with me, but I’ll still go for cookies made by the grandma’s and Moms out there. Also, when it comes to holiday treats, I’m a big fan of bon’s, balls, or truffl es; choose whatever you name them depending on your upbringing, as they are all basically the same thing. Now it’s time to share some fun recipes, so let’s get at it.
First off, I have a no-bake treat that goes together pretty easily and doesn’t require many ingredients. The main ingredient is crushed Oreos so how can we go wrong! From there, we throw in some cream cheese, fresh raspberries and white chocolate. This recipe will give you 40-48 pieces. White Chocolate Raspberry Oreo Balls 14.3 oz package of Oreo Cookies, 36 of them, fi nely crushed 8 oz brick cream cheese, room temp 1 lb almond bark, melted 40-48 fresh raspberries, washed and patted dry ½ tsp raspberry extract or fl avoring, divided ½ cup semi-sweet chocolate chips
Let’s start by crushing all the cookies. I suggest you use your food processor or a blender, doing so in two batches as you will get a more consistent cookie crumb. If you have neither, put the cookies in a large Ziploc and pound well with a meat tenderizer. Mix the crumbs with the softened cream cheese until well blended. Add ¼ tsp of the raspberry extract to the mixture while mixing to give it a hint of fl avor. Next, you will be forming the mixture into 40-48 balls, doing so by forming with a raspberry inside each one of them. Roll them within your hands to get a perfect circle/ball, but gently so as to not crush the raspberry inside. Freeze for 20-30 minutes. Meanwhile, melt the almond bark in a double boiler and add the other ¼ tsp of raspberry extract to that as well. Dip each frozen ball in the melted bark to completely cover, let excess bark drip off and place them on a cookie sheet covered with a piece of waxed paper. Once all the balls are done and the outer coating has hardened, melt the chocolate chips in a microwave and using a toothpick or something similar, drizzle the chocolate over the balls in a decorative thin line manner. If you have plenty of melted bark left, you can choose to add red food coloring to it and drizzle the red over the balls as well, or if preferred, just use the red and don’t
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bother with the chocolate chips. The choice is yours. Once done, put in a plastic container, covered, and keep refrigerated until ready to eat. (It’s because of the raspberries and cream cheese that you should keep them refrigerated.) The freshness of the raspberries will help dictate how long they will last, but 2-3 days is the norm for these to stay really tasty and fresh.
Another of my favorite ball-shaped goodies which I like to use at the holiday season, or any occasion, are Toasted Almond Bons. Again, fairly simple, and everyone will love these as they are ice cream based. (Make sure everyone knows not to eat these too quickly, to avoid getting ice cream headaches!) This recipe is for using just a pint of ice cream, so if you want to make a bunch more, use a half gallon as I usually do and multiply the recipe as needed. Toasted Almond Bons The Topping ¾ cup instant nonfat dry milk ¼ cup fl our 2 tbsp cornstarch 2 tbsp light brown sugar 1 tsp salt ¼ cup slivered almonds, chopped 1 tsp almond extract 4 tbsp unsalted butter, melted ¼ cup white chocolate, melted Almond Bons 1 pint old fashioned style vanilla ice cream 1 tsp vanilla extract
Let’s start with the outer crunch topping. Preheat the oven to 250 degrees. Prep a cookie sheet with parchment paper. In a large bowl, whisk the dry milk, fl our, cornstarch, sugar and salt. Stir in the almonds, butter, and almond extract until the mixture turns into small clumps of sorts. Spread the crumble mixture onto the parchment paper and bake until dry and sandy, about 20 minutes or so. While cooking, melt the white chocolate. Pull the crumbs out of the oven and dump on top of the melted chocolate. Stir until the mixture forms into large clusters. Let cool for about 15 minutes. Once cooled, put in a food processor and pulse in batches until the crumbs are somewhat small pea sized. Dump into a baking dish and set aside. Again, line a cookie sheet with parchment paper and set aside. Remove the ice cream from the freezer and let sit for a few minutes to soften slightly. With a rubber spatula, move the ice cream from the carton to a bowl and add the almond extract and stir with the rubber spatula until combined. Using a ½ inch sized ice cream scoop, scoop the ice cream into balls and set them on the prepared cookie sheet. Freeze for 3 hours. Once they have set, pull and roll in the crumb mixture so they are completely coated, place back on the sheet and return back to the freezer for another 30 minutes before eating, and for obvious reasons, keep them stored in the freezer. At this point, they are ready to be devoured. FYI: If almond isn’t really your cup of tea, feel free to use vanilla or something else, and for that matter, a different fl avor of ice cream.
Now it’s time for poppers, similar to bons, except poppers have a fi lling. This popper treat is a great variation on a classic cookie, the Snickerdoodle. They won’t take you much more than a half hour to prepare. One common theme you will notice in these recipes, besides their shape, is the recurring theme of white chocolate. This recipe will give you about 30 poppers. Snickerdoodle Poppers 1 ¼ cup fl our 2 tsp baking powder ¼ tsp salt ¼ cup milk, room temp ¼ cup plain yogurt, room temp ¼ cup granulated sugar 3 tbsp butter, melted Vegetable oil for frying
• Holiday Sweets
Continued on page 8
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From the Publisher:
As we draw nigh to anksgiving the thought As we draw nigh to Thanksgiving, the thought of of extra helpings comes to mind; Just one more extra helpings comes to mind. Gathered around the piece of that pie, or stu ng and gravy. We found holiday table, we often ask for an extra helping of turourselves here at e Laker needing to dish up key, stuffi ng, and of course, pie. a second helping of November papers due to strong demand from you our readers. A special thank you to the advertisers in this issue who This November, we are dishing up an extra edition (extra helping) of The Laker, due to a strong demand from our readers. We would like to extend a thank-you came together on short notice to ensure our to our advertisers who came together on short notice to many cupboards around the big pond would not ensure this second November issue of The Laker. (Our be bare for anksgiving week. Despite all the normal schedule is for one early November issue.) At craziness in the world these days, we here in the The Laker we have much to be thankful for, despite Lakes Region of New Hampshire have so much the tumult we have all experienced this year, and at the to be thankful for. Lest we not forget that the rst top of that list is our readers and advertisers. anksgiving was not about the things they were thankful for, but who they were thankful to for those things. We hope you enjoy this smaller second helping of Lakers. ank you for being a We hope you enjoy this “second helping” late November issue of The Laker, which brings you events and activities as we head into the holiday season. reader and supporting our advertisers. Dan Smiley, Publisher
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• Holiday Sweets
Continued from page 6 Coating 2/3 cup granulated sugar 2 tsp ground cinnamon Filling 1 box instant vanilla pudding and the milk needed to make the pudding 4 oz white chocolate
Combine the two coating ingredients well and set aside. In a small bowl, whisk the flour, baking powder and salt together. In another bowl, whisk the milk, yogurt, sugar, and melted butter. Stir the dry mix into the wet until combined. In a medium pot on the stove, heat about 2 ½ to 3 inches high of oil to 350 degrees. Start making dough balls, about ½ tbsp per ball, rolling them with your hands somewhat gently, so as to not overwork the dough, which would make them tough. Once done, start the frying process. I strongly suggest you do so in batches, 6 or so at a time, as they will cook fairly quickly and you will likely have to turn them to cook equally on all sides. Do not overcook. Once the balls are cooked, with a slotted spoon, transfer the balls to a platter with a few layers of paper towels down to soak up excess oil. After each batch is done, roll them in the coating while warm, but not when they are so hot you can’t handle them. The coating sticks better when they are still warm, lightly coated with the oil. Repeat the process until they are all done. Now it is time to fill them. Prepare the pudding as directed and mix in the melted white chocolate and stir well. Transfer to a pastry bag, or if you don’t have one, use a Ziploc and cut a small hole in a corner. You will need a steel or plastic piping tip however. Poke the tip into each Snickerdoodle about halfway and squeeze in the filling. These are outstanding served fresh when still a little warm, but still tasty a day or two later as well. Refrigerate them when not serving, and I suggest you pull them from the fridge at least an hour before serving.
When most people think red velvet, they often think Valentines Day, which isn’t necessarily wrong, but they also fit the Christmas theme as well. Yes, again these are balls and the red velvet is the outer crumb. You bake a red velvet cake and once cooled, turn it into crumbs and then you roll the yummy ball mixtures in the crumbs. I know, by now you get the gist all too well, don’t you? This recipe takes longer due to cooking the cake, but you can do that the day before if you want to.
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Red Velvet Balls 4 cream cheese bricks, 8 oz each, room temp ½ cup sugar ½ cup heavy cream ½ tsp vanilla extract 1 store-bought red velvet cake mix, baked, cooled, and turned into crumbs
In a standing mixer, beat the cream cheese and sugar until light and fluffy. Add the cream and vanilla and beat until peaks form. Transfer the bowl to the freezer for 2 hours or so. Using a small cookie scoop or doing so by hand, form the mixture into bite-sized balls and put on a parchment paper lined cookie sheet(s) and into the freezer again for 30 minutes. Pull them out and roll the balls in the cake crumb mixture to completely coat them, put back on the parchment paper pan, and refrigerate for at least an hour before serving.
When thinking about the holiday season, I not only think about great food, but also great cocktails, so why not combine the two? This batch of ball-shaped yumminess has the flavor of one of my favorite cocktails, the margarita. This will give you close to 50 treats, and like most of today’s recipes, is quick to make. Margarita Balls Due to the liquor in this recipe, it is obviously not for children and is an adults-only treat. 1-12 oz package of vanilla wafers ½ lb almonds, ground 4 oz white chocolate ¼ cup tequila ¼ cup orange marmalade 2 tbsp light corn syrup Granulated sugar to roll the balls in
In a food processor, turn the wafers into a fine crumb. Do the same with the ½ lb of almonds. Combine the two until thoroughly mixed. Melt the 4 oz white chocolate. In a bowl, mix the tequila, marmalade and corn syrup until smooth. Stir into the melted chocolate, and then combine that into the dry mix. With either a scoop or by hand, shape into 1 inch balls, then roll them in the sugar. If they aren’t instantly devoured, store them in an air tight plastic container in the refrigerator.
I have one more recipe for you, the quickest, the easiest, and to many, the most popular in that it’s a Reese’s Cup in ball form. Who doesn’t like peanut butter and chocolate?
Chocolate Peanut Butter Balls 16 oz smooth peanut butter 1 lb confectioners sugar 1 ½ sticks butter, melted Melted chocolate bark for dipping
Combine the first three ingredients until well blended. Roll the mixture into balls, put on a pan with parchment paper, stick a toothpick in each of them and chill in the freezer for 30-45 minutes. Melt the bark, and once ready, holding by the toothpicks, dip the peanut butter balls. Place back on the parchment papered pan and put back in the freezer for 30+ minutes. Take out and store in a plastic container in the refrigerator.
I hope all of you have a great holiday season, and stay safe out there. Above all, treat your taste buds like royalty. We all deserve that pleasure in our lives, regardless of the season. If anyone cares to touch base with questions or feedback, please email fenwaysox10@ gmail.com.
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How Our Lakes Prepare for Winter
We can feel the seasons change as a nip is in the air at night, and we can easily see it, too, in the seasonal tapestry change in trees. Autumn – and late autumn - is a time of change in New Hampshire, of fi nishing up those warm-weather projects and attempting to plan for an increasingly unpredictable, but doubtless chilly, winter.
The lakes are experiencing seasonal change as well. The strong summer sun and warm breezes no longer heat the rippled lake surface and this heralds a total breakdown in the unseen summer structure of the lake’s water column.
During the summer, the water in many New Hampshire lakes separates intothermal layers, with the warmest, least dense and most oxygen-rich layer towards the lake’s surface and the coldest, densest, and most nutrient-rich layer towards the bottom. These layers are like oil and water—the cold,dense lower layer cannot mix with the warm, buoyant upper layer. By summer’s end, each of these layers, separated from sources of rejuvenation (including wind and waves at the surface, and decomposition and therelease of nutrients at the lake bottom), becomes defi cient in what the other has in abundance. Oxygen is scarce below; nutrients are scarce above.
But autumn’s cooling temperatures change the structure of the water column so the surface waters cool, become denser, and sink. This begins a simplecirculation of water, allowing the previously thermally-stratifi ed lake waterto mix, mingle, and share resources. Oxygen is mixed from the surface to the lake bottom, allowing fi sh to roam further into the depths out of anglers’reach, and nutrients are moved throughout the water column from the bottom to the surface, sometimes clouding the water and causing sulfurous odors for a short time.
Thus, the so-called “fall turnover” replenishes the lake just in time for winter. This is important for everything living in the lake because, when ice forms a cap over the water sometime between November and January, there will be neither replenishment nor mixing of oxygen and nutrients until spring, when another seasonal lake turnover occurs.
NH LAKES is the only statewide, member-supported nonprofi t organization working to keep New Hampshire’s lakes clean and healthy, now and in the future. The organization works with partners, promotes clean water policies and responsible use, and inspires the public to care for our lakes. For information, visit www.nhlakes. org, email info@nhlakes.org, or call 603-226-0299. (This article was originally published by NH LAKES.)
November, 2020 | THE LAKER | Page 9
Comedy Legend Steve Sweeney Coming to Pitman’s
He is arguably “Me, Myself & one of the best Irene,” “There’s comedians in Something About the business and Mary,” “Next Stop when it comes Wonderland,” to capturing “Southie,” “Celtic New England Pride,” “Back humor, there are to School,” and few that can ri- more. val the genius “Steve Sweeney of the legendary is one of the funSteve Sweeney, niest most verwho will be satile comedians bringing his in the business,” award-winning Steve Sweeney will appear in Laconia on Nov. 27. said Michael act to Pitman’s Smith of Laugh Freight Room Riot Productions, in Laconia on Friday, November 27 which books the comedy at Pitman’s, for an 8 pm show. Tickets are $25 and as well as producing fundraisers with seating will be limited to 100 patrons. Sweeney and others, throughout New
It’s been a year and a half since England. “Steve immediately connects Sweeney last performed at Pitman’s, with the crowd and has them from the where he received a rousing ovation fi rst minute. He takes you on this hifor a show which featured his dialects larious ride through, not only his life, and character voices while treating but if you have spent any time in New the crowd to part of his critically ac- England, you will recognize his charclaimed one-man show “Townie.” acters and the ‘people’ he brings to the
Sweeney has been seen on Letterman, stage.” Evening at the Improv, Comics Come Also appearing will be Ryan Gartley, Home, and Comedy Central, and has a New England favorite, who will give starred in his own Boston-based sit- the crowd a great one-two punch as the com, Park Street Under. table setter for Sweeney.
Most recently, he starred in the Pitman’s is located at 94 New Salem aptly titled fi lm, “Sweeney Killing St. in Laconia and can be reached by Sweeney,” and has also appeared calling 603-527-0043. in “The Forger,” “The Equalizer,”
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Thanks to all our islanders for another successful season! We’re here year-round, so please give us a call at: 603.569.3972 or stop by our offi ce at: 35 Bay Street in Wolfeboro
your guide to what’s happening in NH’s Lakes Region... What’s UP38 Plymouth Street, Center Harbor info@homecomfortnh.com homecomfortnh.com 603-253-6660 38 Plymouth Street, Center Harbor info@homecomfortnh.com homecomfortnh.com 603-253-6660 38 Plymouth Street, Center Harbor info@homecomfortnh.com homecomfortnh.com Please call ahead for all event listings for updates and COVID-19 restrictions. 603-253-6660 Information and schedules subject to change.
Nov. 23, Thanksgiving Candy Corn Taste Test, 1:30-2 pm, samples available on Nov. 23 & 24 to take home to taste, Laconia Public Library, 524-4775.
Nov. 24, Outdoor Story Time, 10:30 am, dress for being outdoors, Cook Memorial Library, 93 Main St., Tamworth, info: 323-8510.
Nov. 27-28, Item Drive for donations, 10 am-2 pm, drop off donations for Lakes Region Children’s Auction, Bank of NH Pavilion, Meadowbrook Lane, Gilford, www.childrensauction.com, 527-0999.
Nov. 27-29, Journey to the North Pole, depart from Conway Scenic Railroad, downtown N. Conway, travel aboard train to Theatre in the Wood, Intervale to visit with Santa and his elves, music, see Santa’s workshop, leave your letter for At Home Comfort we can help make your dream home a reality. At Home Comfort we can help make your dream home a reality. Santa, info/times: www.journeytothenorthpole.org. Also takes place Dec. 4-6; Dec. 11-13; Dec. 18-23; Dec. 29-31. Also departs from Lincoln, NH.
Nov. 27-mid Dec., Wolfeboro Rotary Christmas Tree Sale, takes place Thursdays-Sundays from 9 am-2 pm, held at Clark House Museum grounds, S. Main St., Wolfeboro, info: 273-2836. At Home Comfort we can help make your dream home a reality. Nov. 28, Juston McKinney, 7:30 pm, Flying Monkey Movie House & Performance Center, 39 Main St., Plymouth, tickets: www.flyingmonkeynh. com.
Nov. 29, Santa Lights Up Laconia, parade led by Santa through Laconia, 4:30 pm, info: www.celebratelaconia.org.
Nov. 29, Visit with Santa & Mrs. Claus, 11 am-2 pm, Rotary Riverside Park, Belknap Mill, Beacon St. East, Laconia, photo op with Santa and his wife in the gazebo, take-home holiday craft and treats, $10/family, 524-8813.
Nov. 29-Jan. 1, City of the Lakes Holiday Walk, display of decorated trees in Rotary and Stewart Parks, Laconia, free, www.CelebrateLaconia.org.
Nov. 30, Family Craft: Countdown to Santa, 3-4 pm, Facebook Live for instructions on how to put together a fun craft to help count down the days til Santa arrives, Laconia Public Library, 524-4775.
Through month of Dec., All Things Water, art exhibit with local featured artists, Tues.-Sat. 10 am-2 pm, Cook Memorial Library, 93 Main St., Tamworth, 323-8510.
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Through Dec. 1, Lion’s Club Poinsettia Sale, order by Nov. 20 for Nov. 24 delivery; order by Dec. 1 for Dec. 5 delivery, proceeds go to eye screening for NH children, college book scholarship and more, Wolfeboro Lions Club, info/ order form: jrdecho@aol.com or call 630-3724.
Through Dec. 15, ArtWorks Gallery Silent Auction, benefits local food pantries & ArtWorks Fund. Bid in person, email or call. Open Thurs. 10-2 pm, Fri. 12-7 pm, Sat. & Sun. 10-5 pm. Previews at www.chocoruaartworks. com, 132 Rt. 16, Chocorua, artworks4us2@gmail.com, 323-8041.
Through Dec. 19, Annual Wrap-A-Thon, drop off your unwrapped holiday gifts between noon-4 pm and have them wrapped by Advice To The Players, Sandwich, volunteers, $2 per gift to wrap, all COVID-19 guidelines followed, info: Jessie@advicetotheplayers.org.
Through Dec. 17, Exhibit by Mark Giuliucci, photographer and artist Kate Higley, NH Art Assoc. Gallery, 2 Pillsbury St., Concord, 431-4230.
Through Dec. 17, Moments in Nature, oil paintings by BJ Eckardt, on view at Greater Concord Chamber of Commerce Gallery, 49 S. Main St., Concord, 431-4230.
Dec. 1, Outdoor Story Time, 10:30 am, dress for being outdoors, Cook Memorial Library, 93 Main St. Tamworth, info: 323-8510.
Dec. 4, Gunstock Opening Day, 9 am-4 pm, Gunstock, 719 Cherry Valley Rd., Gilford, www.gunstock.com.
Dec. 4-6, Journey to the North Pole, depart from Conway Scenic Railroad, downtown N. Conway, travel aboard train to Theatre in the Wood, Intervale to visit with Santa and his elves, music, see Santa’s workshop, leave your letter for Santa, info/times: www.journeytothenorthpole.org. Also takes place Dec. 11-13; Dec. 18-23; Dec. 29-31. Also departs from Lincoln, NH.
Dec. 4, 6, 11 & 13, Candlelit Christmas Tours,6 pm, 6:30 & 7 pm,Canterbury Shaker Village, Shaker Rd., Canterbury, www.shakers.org, 783-9511.
Dec. 5, Do-It-Yourself Herbal Holiday and Body Care Gifts, demo and then participants make fi ve products to give as gifts, 10 am-12:30 pm,Canterbury Shaker Village, Shaker Rd., Canterbury, www.shakers.org, pre-register: 7839511.
Dec. 5 & 6, Sandwich Christmas in the Village, virtual and in-person artisans, info: Diane Johnson at 284-7168, sandwichchristmasinthevillage@ gmail.com.
Dec. 7, Culinary Adventures: Sheet Pan Meals with Liz Barbour,
6:30 pm, via Zoom, Moultonborough Public Library, 476-8895, www. moultonboroughlibrary.org.
Dec. 8, Outdoor Story Time, 10:30 am, dress for being outdoors, Cook Memorial Library, 93 Main St., Tamworth, info: 323-8510.
Dec. 8-11, Lakes Region Children’s Auction, 9 am-3 pm, live broadcast at Lakes Region Public Access Channel 25, 104.9 FM The Hawk, 101.5 Lakes FM and Atlantic Broadband Channel 12, auction headquarters at Bank of NH Pavilion, Meadowbrook Lane, Gilford, www.childrensauction.com, 527-0999.
Dec. 9-20, Magical Winter Journey, holiday stroll, Fridays 2-5 pm, Saturdays & Sundays noon-5 pm, Canterbury Shaker Village, 288 Shaker Rd., Canterbury, 783-9511.
ONGOING
ArtWorks Gallery & Fine Crafts, open Thurs. 10 am-2 pm; Fri. noon7 pm; Sat. & Sun. 10 am-5 pm, 132 Rt. 16, Chocorua, 323-8041, www. ChocoruaArtworks.com
Believe in Books Literary Foundation/Theatre in the Wood, Intervale, www.believeinbooks.org, call 356-9980.
Belknap Mill, museum, 25 Beacon St. East, Laconia, gallery and textile museum, info/call for hours: 524-8813, www.belknapmill.org.
Gilmanton’s Own Market, farmers market with fresh produce and more, to order goods and for pick-up details, visit https://gilmantonsown.wordpress. com.
In the Round, via ZOOM, Sundays at 8:45 am, thought-provoking topics related to tolerance, join the meeting at https://zoom.us/j/806102625. For more info: 284-7532.
Lakes Region Art Assoc. Gallery, open Thurs.-Sundays from 11 am-7 pm, exhibits by local artists, Suite 132, Tanger Outlet, 120 Laconia Rd., Tilton, 998-0029.
Laverack Nature Trail at Hawkins Brook open to the public, nature trail on boardwalk, free, trail starts to the left of Meredith Village Savings Bank, Meredith, info: 279-9015.
Loon Center, 183 Lees Mill Rd., Moultonboro, 476-5666. Nature center with walking trails, please follow pandemic guidelines, wear face masks.
Mount Washington Observatory Weather Discovery Center, interactive science museum, virtual programs during COVID-19, science of climate and weather, 2779 White Mt. Highway, N. Conway, 356-2137, www. mountwashington.org.
Mug Club Community Café, Tues. & Thurs. 10 am-12:30 pm, Runnells Hall, Chocorua, please wear face mask, 323-7186.
Northeastern Ballet Theatre, Virtual Productions: Legend of Sleepy Hollow, The Wizard and beginning on 11/27, The Nutcracker, all run through Jan. 3, 2021, info: www.northeasternballet.org.
Prescott Farm Environmental Education Center, Laconia, trails open for hiking. Prescott Farm is located at 928 White Oaks Road in Laconia; www. prescottfarm.org.
Quincy Bog Natural Area, 131 Quincy Bog Rd., Rumney, open to public, take the nature trail around the bog, please respect rules to protect animals and the bog environment, free, info: www.quincybog.org.
Remick Country Doctor Museum, Cleveland Hill Rd., Tamworth, 323-7591, www.remickmuseum.org.
Sandwich Sidehillers, meets monthly, trial clearing for snowmobiles, snowshoers, etc., meets 6 pm at Sidehillers clubhouse, 303 Wing Rd., N. Sandwich, sidehillers@gmail.com.
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