We called roasted chestnuts “castangees” and used to warn everyone not to eat too many because they would make you get the big time farts.
Click here for the recipe at the Gloucester Times website
Category: Eats
Community Stuff Thursday Edition
Christmas Wind Down At Georges
Looking for a nice relaxing evening to unwind from all the stress that the Christmas season can bring??
How about a nice evening of Christmas cheer at Georges!! This Sunday starting at 7:30 we will be hosting an evening of Christmas fun serving light appetizers, followed by dessert and coffee/tea. The very talented Piper Browne will be performing some Christmas/Holiday classics along with some special guest musicians.
Helen Garland (widow of Gloucester historian Joe Garland) will do a special recital of "The Night Before Christmas" and we will have a sing along for all to join in. Tickets are limited and are $20/per person. You are welcome to bring your favorite spirits as well. Purchase tickets in advance at the shop 978-281-1910.
This promises to be a unique evening, so don’t miss it, Dean
A Christmas Celebration in Song
North Shore Christian Men’s Choir
A Christmas Celebration in Song featuring the North Shore Christian Men’s Choir will take place on Saturday, December 17th at 2:30 p.m.
The free concert will take place at First Baptist Church, (Harvey Park) Four High Street, Rockport, MA. A reception and refreshments will follow the concert. All are welcome and invited to attend.
The Rockport Pageant
Mark Nelson forwards-
Have you ever attended the Rockport Pageant, the Saturday night before Christmas? A little known fact is that the music which accompanies it is custom created by a live choir in the Congregational Church. More than 2 decades ago Ann Fisk, the long time director of both the Pageant and the Art Association invited singers led by Mark Nelson, Music director at St. John’s Church, Gloucester, to sing half a dozen carols from the church steps at the completion of the pageant, starting off with "Silent Night". Then, after singing in frigid temperatures, the group moved inside to sing in front of microphones which would broadcast the music up and down Main Street. Mark coordinates the music by listening via blue tooth to the narration, following the ancient copy of the script printed via carbon paper, originally by a typewriter. Last year he was joined by director Patti Pike, a Rockport Middle School choral director, as well as the conductor of Sorrelanza. This year they are joined by choristers from the Cape Ann Choir School, a new venture of St. John’s Church in Gloucester. CACS provides a comprehensive music education for children using the Royal School of Church Music in America curriculum. In addition there are numerous performance opportunities both in and outside of church. Singing gives children a great chance to improve academic performance, build lifetime skills of working together, developing poise and self confidence. Music enhances ones life, as singing builds community, lowers anxiety levels. If you’re a crack singer, and want to sing on Saturday, or want more information on CACS contact Mark Nelson at st.johns.music@earthlink.net.
Winter Pottery Classes in Rockport
North Shore Neuropathy Support Group
The North Shore Neuropathy Support Group will meet on Saturday, December 17 for a holiday meeting.
Please bring carols, poems and cookies to share.
Margie Malley’s will provide chair Yoga and Relaxation.
The meetings will take place in the Lecture Hall of Beverly Hospital, 85 Herrick Street, Beverly, from 1:30 p.m. to 3:30 p.m.
For further information, please contact
Werner Paster, Group Leader
Tel: 978 479 4339
Email: wswpaster@gmail.com
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Orange Wine
Orange infused wine, or vin d’orange, is a warm weather Provençal aperitif, but I never remember to make it during the summer months, only during the holidays. Although, when drinking it, I like to imagine sipping orange wine from a garden somewhere (anywhere!) along the CĂ´te-d’Azure. Vin d’orange is marvelously easy to prepare and makes a much appreciated holiday host/hostess gift.
Over the years I’ve experimented with the original recipe, which was, to my way of thinking, much too sweet—add more sugar if you like a sweeter aperitif. I think you will find this concoction intoxicatingly fun, light, and aromatic. I hope your family and friends enjoy as much as do mine!
12-15 Clementines thoroughly washed and cut in half
3 bottles modestly priced dry white wine
1 Cup sugar
½ Cup Courvoisier
Long strips of orange zest
In a large glass or stainless steel bowl combine the wine and Clementines, gently squeezing each half to release some of the juice. Cover tightly and refrigerate for 5 days. Save the empty wine bottles and corks; wash and remove labels. You will need a fourth empty bottle.
Remove orange infused wine from the refrigerator and squeeze any liquid remaining in the orange halves into the large bowl. Discard oranges. Add the sugar and cognac, stirring until the sugar is dissolved. Strain through a sieve lined with cheesecloth. Pour wine concoction into wine bottles. Insert a strip of the zest into each bottle and cork. Chill the wine for one week. Serve neat or over ice. The vin d’orange will keep for 6 months when chilled. Makes approximately 4 bottles.
Dear Readers, There must be a southern Italian equivalent to vin d’orange? In Italy they make something entirely different, also called orange wine. Italian orange wine is made from white grapes that have been left to ferment with their skins, treated in essence like red wines. These wines may macerate for days or even months, which gives the wine color shades varying from rosy pink  to amber cider to vivid orange, however this is a different process than wine infused with oranges. Please write if you know of an Italian version of the Provençal aperitif or some similar deliciously fun fruit infused wine recipe.
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Today’s Lunch- $6.99 Lg Cheese For Take Out Or Dine In Supreme’s Roast Beef- Wednesdays
Ed’s review- It’s tough to mess up pizza.
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Celebrate The Holidays Like The Ciaramitaros- Sista Felicia’s New Video- Uncle Charlie’s Top Necks FIVE STAR MUST MAKE ALL TIME GREATEST FOOD OF ALL TIME
At the Gloucester Daily Times Taste of The Times They Are Featuring Felicia’s Video Recipes Of Our Uncle Charlie’s Baked Stuffed Topnecks. This was our Uncle Charlie’s recipe and is hands down absolutely my number one of all times favorite things to eat.
Read that again- MY NUMBER ONE ALL TIME FAVORITE THINGS TO EAT.
If you try just one recipe from Felicia’s Videos in your entire lifetime I will suggest this one.
Follow her instructions precisely. Do not try to get creative. Do not get a different type of clam, the size matters. Order them at Intershell for your holiday.
You’ve seen all the pictures I’ve taken of all the great things I like to eat, right?
Let me say it one more time for emphasis-
If you try just one recipe from Felicia’s Videos in your entire lifetime I will suggest this one. MAKE IT FOR YOUR FAMILY FOR CHRISTMAS AND YOU WILL BE A SUPERSTAR!!!!!!!
Frankly I’m surprised she’s sharing this with the world. It deserves to be locked up in a high security vault.
From the Gloucester Daily Times-
To Felicia Ciaramitaro Mohan this recipe is very special. Her uncle Charlie began making this recipe for her family many years ago. It’s become a family tradition. Unfortunately Uncle Charlie passed away and will be sorely missed by everyone this Christmas and so this year this tradition has even more meaning to her family. “I know every family member will think of Uncle Charlie while enjoying every last clam.”
Click here for the recipe and video
We’ve been eating these every Christmas since I can remember and every Christmas it is the first thing we eat. people that show up late miss out and the rhetoric is always the same-
All the men who know will say to the newcomers-
“You may not want to try these, they taste funny” It’s a ploy to try to throw them off so there will be more for me. Of course they catch on by the time we are all pounding down our 10th or 11th baked stuffed topneck.
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Stir-Fried Spicy Lobster Recipe Forwarded By Steve Reynolds
Found on The HungryMonster.com
Serving Size :
8 servings.
Ready, set, cook!
CHEF’S NOTE: You will need 8 one-pound lobsters, blanched, with all the meat removed from the shells. Chop the meat, and reserve all the head shells, legs, and tail pieces. STEP ONE: Soy Butter Sauce and Pasta– Bring soy sauce to a boil, add butter in chunks, stirring until all is incorporated. Set aside. Cook angel hair pasta in boiling salted water until "al dente." STEP TWO: The Lobster– Combine sesame oil with hot pepper oil (approximately 1 ounce total per portion based on the desired hotness). Stir-fry lobsters in oils after coming up to smoke stage. Add scallions, peppers, and mushrooms. Cook until "al dente." Add angel hair pasta and soy butter to mixture, toss everything together. Place on center of each plate. Arrange hot lobster shells on plates to appear as a whole lobster presentation
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Breaking Restaurant News- Tacos Lupita coming to Gloucester!!!
Dean Szumylo forwards-
Joey–
Gotta get the scoop on this… Saw the sign last night and had to grab a pic on the way in to work this morning. Could it be? The best Latin American food around without the (bullet-dodging) drive to Lynn? Just steps from Downtown? Say it IS so…!!!
Dean
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Leonardo’s Killer Family Deal $14.99 On UDine4Less
If you go on www.udine4less.com and print out the coupon for Leonardos you get this killer deal-
1 Large Pizza, 1 Huge Box of Chicken Fingers and a Large Salad for $14.99.
To tell you how much food there was, Ed and I couldn’t polish it all off. There was a slice of pizza left and we didn’t even touch the salad.
Offer is good Monday-Tuesday-Wednesday
Leonardo’s- 273 Main St. Gloucester
978-281-7882
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Shopping Spree at Dawn
As the lunar eclipse began at dawn this morning there was also big time excitement up at the Market Basket at Gloucester Crossing. Michelle Bjorgen, winner of the Open Door Pantry 3 minute shopping spree was at the starting line at 6:30 AM. Brad, Bradley and Tori Bjorgen cheered as the shopping cart was filled while Julie LaFontaine Director of the Open Door and store manager Glenn Connors officiated.
All in all it was a fun start to the day and as we all left the store the full moon found an opening in the clouds so we could view the last lunar eclipse of 2011. (Anyone get a photo?)
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Eat This! Porco a Alentejana at Passports RE DI CU LOUS!!!!!
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Felcia’s Beautiful Christmas Party
Felcia’s Christmas Party (Ladies Only!) -with a brief appearance by son BJ and husband
Warm and welcoming ~ beautiful home, beautiful decor and decorations, wonderful company, and fabulous refreshments ~Â The wine glasses (see photo below) were given to each guest and were hand painted by Felicia and Joey’s mom, Pat.
The guests included family and friends and it was wonderful to meet several mother-daughter pairs and mother-in-law and daughter-in-law pairs. Next year Felicia is planning to combine her annual Christmas ladies only party with creating boxwood trees with a fundraiser. I am sure she will pull it off beautifully and with great style!  Click the last photo to see a slide show.
Click the last photo to see a slideshow.
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Sista Felicia’s Sugar Cranberries Recipe on The Gloucester Times Taste of The Times
To Felicia Mohan these sugared cranberries are something that she places along with nuts all around her holiday house. She says that they are “Where sweet meets tart, and a family favorite.”
The first thing you have to do is sort a bag of cranberries by removing any that are bruised or overripe, setting aside. Heat 2 cups of water and 2 cups of sugar to make a simple syrup. Place the cranberries in the heated syrup and place in the refrigerator overnight. The cranberries are going to become slightly soft and some may even split open.
The next day strain your cranberries and place them in a pie dish filled with superfine sugar and roll around until well covered. Remove them carefully with a wire mesh ladle so that you do not disturb them very much. The less you touch them the better they will look.
Click here to read or print out the recipe at the Gloucester Daily Times Taste of The Times
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Fort Square Café Features Holiday Gifts In Addition To Fantastic Food and Sparkling Conversation!
As I’ve stated ad nauseum there is no where I’ve ever been that has as many incredible breakfast joints as we have here. So to be in business in Gloucester serving breakfast you have to be special.
…and the Fort square Café is just that- very special. With Rusty making EVERYONE feel welcome the way only he can work a room to Heidi’s incredibly creative menu (yesterday she was making peppermint cheesecake) the food is always outstanding.
If you want to get a real feel for the people of this town just belly on up to the breakfast counter and let the master of ceremonies Rusty entertain you while Heidi works her magic at the helm of the kitchen.
Soooo good!
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Chocolate Amaretto Truffle Recipe
Mini baking cups
2 ounces Baker’s sweet German chocolate, broken into small bits
6 ounces Ghiradelli semi-sweet chocolate chips
ÂĽ C. Disaronno Amaretto liqueur
2 Tbs. strong coffee
Few drops almond extract
2 ounces (1/2 stick) unsalted butter, softened
1 Tbs. vanilla extract
½ C. pulverized Jules Destrooper almond thins (or Anna’s, or any super fine, thin cookie)
Confectioner’s sugar to taste (approx. ¼ cup)
½ C. Ghiradelli unsweetened cocoa powder for final powdering
Melt sweet chocolate bits and semi-sweet chocolate chips over a gently simmering double boiler.
Whisk in liqueur, coffee, almond extract, and vanilla. Whisk vigorously, over gentle heat, a few minutes more until mixture is shiny and smooth. Gradually add the butter by tablespoons. With a wooden spoon, beat in the pulverized cookies. Beat in sifted confectioner’s sugar, to taste. Remove the pan from the double boiler and place in a bowl of ice with water. Stir until well chilled and firm enough to form into balls.
By teaspoonful, gather up a gob and form into a rough, truffle-like shape. Roll in cocoa powder and drop into frilled paper cup.
Makes about 22, depending on size. Refrigerate in an airtight container. They will keep for several weeks or they may be frozen. (Very) loosely adapted from Julia Child’s Chocolate Amaretti Truffles The Way to Cook Page 485.
Let me know if you try this recipe. I think you will find it super easy and very worth your while.
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Passports Portuguese Wine Dinner December 15th
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Amaretto Truffles
Decadence!
I tried several truffle recipes this morning–this adaption of Julia Child’s Amaretto Truffles were clearly the best! Let me know if you’d like the recipe.
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Passports Salmon Florentine and Duck Scramble
Passports serves breakfast Sunday mornings only
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Bacon Cheeseburger From Charlie’s Place
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Merry Christmas and A Feel Good Turkey Story From Charity (no relation) Ciaramitaro
If you don’t feel good about the way you or your mom cooks your Turkey after seeing this shit-show then god help us all.
Charity writes-
First turkey: my poor vegetarian mommy tried to cook a nice turkey for my brother and his beautiful girlfriend. Second turkey: my daughter and I cooked, she is just basting it one more time. I gave her directions but she didn’t listen. She called me crying and said she couldn’t talk about it for 6 months. I warned her that it might end up on Good Morning Gloucester. She said OK as a warning to others and as long as we don’t verbally talk about it.
Happy Holidays!
Charity Ciaramitaro
Is that pineapple I see in that turkey?
Note to self- do not under any circumstances eat at a vegetarian’s house for Thanksgiving.
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Dangers of Breakfast with Joey
 Great fun had by all at breakfast this morning and I was able to get a Richard Belzer punchline out without any of the other tables hearing. But back to the Dangers of Breakfast with Joey. He insists on taking a photo of all plates especially at Passports where everything looks yummy. The trick is to just stick a fork in it and give a stir and he’ll bail on your messy plate.  Pictured is a lovely Eggs Benedict with smoked salmon in danger of becoming cold before Joey brackets it with several exposures. Nice to also see the boss keeps his nails clean and doesn’t chew them. You can check his cute cuticles by clicking on the photo.
Good Morning Gloucester 