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Gas grill fire threatens Franklin Street home; damage limited to $15k

LACONIA — A quick response by firefighters forestalled serious damage to the residence at 126 Franklin Street, where a gas grill on a deck wrapped around the house caught fire this week.

The homeowner reported after the fire was thought to have been extinguished the propane tank continued to leak, reigniting the blaze and causing an explosion the blew the housing of the grill 10 feet away. Fire Chief Ken Erickson said that anyone standing near the grill when the explosion occurred would have suffered serious burns and injuries.

Captain Chris Shipp's crew from Central Station promptly extinguished the fire and cooled the propane tank, forestalling a structure fire and second explosion.

Heat from the fire charred the deck and melted the vinyl siding of the home. Erickson estimated the cost of the damage at $15,000.

Last Updated on Friday, 18 July 2014 11:36

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WEEKEND: Jordan's Ice Creamery serves up over 40,000 gallons of homemade ice cream through the season

BELMONT — A teenager when his father and mother opened Jordan's Ice Creamery 20 years ago, Craig Jordan, operates the business today with help from his family. "The only time I get ahead is when we close for the season. It's non-stop."

His father, Eric, said the business has grown five, 10, 15-percent every year since it began, and Jordan added that this year, for reasons he cannot fully fathom, sales have boomed. "Yesterday it was just out of control," he said. "We were really busy and a Concord Trailways bus pulled up and dropped off 70 people," he recalled. "We had 200 people waiting in line."

Along with serving daily at the parlor in Belmont, Jordan's sells ice cream on race days at  New Hampshire Motor Speedway, where its was recently chosen the best food on offer. Jordan said he also caters private ice cream socials and distributes to restaurants. For the past three years Jordan's has topped the WMUR-TV poll as serving the best ice cream in New Hampshire.

Jordan begins making ice cream around nine o'clock each morning and finishes about seven o'clock every evening seven days a week. "Those two machines are running constantly," he said. He estimated that over the course of the season, between April and Columbus Day, he produces some 45,000 gallons in more than 200 different flavors. Jordan's also makes ice cream cakes and pies, low-fat and non-fat yogurts as well as sugar-free ice cream, sorbet and soft-serve in a variety of flavors.

Eric said that while children clamor for ice cream, their parents decide where to get it. Consequently, he explained from the outset Jordan's has offered a wide range of products and flavors to appeal to palates of different ages and tastes. Although Jordan inherited a vast array of flavors, he has eagerly added to it. "One of the things I enjoy is trying things that may seem a bit off the wall," he said.

Salted caramel crunch with pretzel, Jordan said, quickly became among the best sellers. "I'd make six two-and-a-half gallon tubs one day and its gone the next," he said. "I can't make enough of it." He confessed to surprise at the popularity of maple ice cream laced with candied bacon, which he said was immediately very popular. "We're taking orders for it," he remarked. Fond of red wine, Jordan made a batch of cabernet sauvignon ice cream. "I haven't sold it because of the alcohol content," he said. "First, I want to make sure I can do it."

Jordan said 28 ice cream flavors, along with seven sugar-free plus four low-fat yogurt and three non-fat yogurt, are posted each day along with more than two dozen "mix-ins" from M & Ms and Snickers to gummy bears and nerds. He said that 23 of the 28 flavors are staples while the remaining five rotate among the more exotic. Noting that some favorites are always missing, he conceded "some people are happy most of the time and some people are angry some of the time. I'm threatened once a day for not having the ice cream somebody wants," he laughed.

Cones come in four sizes and for the ambitious there is the "Belly Buster" — five scoops of ice cream, a banana, a cookie, whipped cream, nuts and a cherry — served in a bucket with a shovel, which Jordan said is selling especially well this season.

Apart from the ice cream, sorbets and yogurts, Jordan's also makes its own waffle cones, cookies for ice cream sandwiches and whipped cream topping fresh daily. "We try to make as much in-house as we can," Jordan said. "It's a fun business."

Jordan's Ice Creamery is just north of the junction of NH Route 106 and NH Route 140 in Belmont and is open seven days a week from 11:30 a.m. until 9 a.m.

CAPTION: Eric Jordan (left), who with his wife Gail opened Jordan's Ice Creamery in Belmont 20 years ago, still lends his son Craig (right) a helping hand with the growing business that viewers of WMUR-TV have named the best ice cream parlor in New Hampshire for the last three years. (Laconia Daily Sun photo/Michael Kitch)

Last Updated on Friday, 18 July 2014 11:00

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WEEKEND - Reservations recommended for Gunstock's Adventure Tours

GILFORD — Reservations are strongly recommended for all of the Adventure Tours at Gunstock Mountain Resort and can be made on-line at www.gunstock.com or by calling 603-737-4388 to speak with an Adventure Center Associate.
Price for the Zip Tour is $79 and Gunstock says that it is imperative that people arrive at least a half hour before their scheduled tour in order to complete the necessary paperwork. Those who arrive late and miss their session will not receive refunds but may be able to get a later time slot if any are available.
Participants must be at least 10 years old, weigh between 50 and 260 pounds and be between 4' and 6'8" tall. Children between 10 and 15 years of age must be accompanied by a participating parent/guardian. Please note: No open-toed or open-back shoes are allowed on the ZipTour. And cameras and video recording devices must be stowed and secured safely and cannot be used while participants are suspended from the zip line.
The Off-Road Segway Tour, open to those 14 and older, costs $70. Participants must be 14 years of age or older, and weigh between 100 and 260 pounds.. Children ages 14 and 15 must be accompanied on the tour by a participating parent/guardian.
Helmets will be required for all participants and will be supplied by Gunstock Mountain Adventure Park.
Fee for adults at the Aerial Treetop Adventure Course is $50 and there are height and weight restrictions. Participants on the adult course must be at least 12 years old and able to reach 5' 11" (flat footed) with fingertips and must be under 250 pounds. Children 15 and younger must have parent/guardian supervision either in the trees or on the ground.
The Explorer ATA course fee is $25. Children ages 6 to 11, who are able to reach 4' 7" (flat footed) with fingertips, will get to run through the course twice. They'll also start with a safety demonstration on the training course.
Gunstock offers savings for those who complete two of the activities on the same day. The Zip Tour and ATA will cost $109, a $20 savings.
Cost for the ATA and Segway Tour is $99, a $21 savings and the Zip and Segway Tour are available for $125, a $24 savings.
Information on fees for other activities are available at www.gunstock.com.

Last Updated on Friday, 18 July 2014 10:57

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WEEKEND - Lots of tradition and meaning in every delicious bite at the Jewish Food Festival

LACONIA — The recipes for the food that will be served at the Temple B'nai Israel on Sunday come from grandmothers, aunts, friends of aunts and a host of others.  They use Sunday's annual Jewish Food Festival to showcase their families and their heritage.

The co-chairs of this year's festival are Sue Needleman and Leslie Aronson, with long-time chair Irene Gordon as chief consultant.

"We started this festival 17 years ago with three goals — to preserve old-fashioned recipes from moms and grand moms and to build camaraderie in the community about different foods and cultures," said Needleman.

The third goal for all of them is to grow the interest of the younger members of the temple.

Needleman is making her husband's Aunt Ellie recipe for noodle kugel. She explained that Aunt Ellie was her mother-in-law's best friend and the recipe is likely Russian in origin.

Kugel is many things — it is sweet, moist and holds together so it can but cut into squares. "My grandmother loved it as a dessert," said Needleman.

She explained other kugels are side dishes and are made with sour cream, noodles, eggs, milk, and butter. For Sunday, her's will be more of a dessert and topped with frosted flakes and cinnamon butter.

Gordon said she has been known to add apricots, raisin, buttermilk and sour cream to her kugel.

"Kugel is very typical of East Europe and Russia," said Gordon, noting that some families make it with beets as well.

She said kugel is one of those recipes that have followed Jews no matter where they have settled. She has seen recipes that use mango ketchup on kugel from some Jewish friend in the Caribbean.

She said Eastern Eruopeans preserved their recipes on tiny slips of paper smuggled out with their meager possession when many began to flee Europe during the beginnings of the Holocost.

Gordon's family escaped to Bolivia in 1939 when she was 1-year-old and the preservation of these recipes from all over Europe is very emotional for her.

"We use what ever we have available in our cooking," said said noting some of the best and most interesting Jewish food she's eaten come from the American Southwest.

Her Aunt Roses's Mandel Brot (bread) recipe came by foot from Germany. Aunt Rose was two and was carried by her mother along with two other children until the reached water and were able to board a boat and escape.

Long a favorite of Gordon's, she said Mandel Brot is baked into a long rectangle and removed from the oven when it is just about done. The rectangle is sliced into pieces and the pieces are browned in the oven until they get crispy, she explained. "Almost like a biscotti," she said.

Gordon said she preserved her grandmother's recipe from Bolivia for a German struedel where the dough is rolled as thin as philo dough before construction. She laughed because her grandmother's recipe was written in German and called for 1/2 egg shell of water — some thing she needed translated for her.

Another favorite during the 17 years of the Food Festival is the brisket sandwiches.

This year, Gordon said she cooked 150 pounds of brisket and the recipe comes from Lou Gaynor, the long time chef at the Lobster Pound.

"We've been making his recipes for years," she said.

Gordon said they went to Boston to buy the dough, the brisket, the tongue, and the pastrami from a wholesale vendor. She also said they bought half-sour pickles that "you just can't get around here."

Needleman said for years she had never been satisfied with her own matzoh ball recipe but she recently saw one on her husband's Facebook page, posted there by one of his cousins.

"None of it is made by mix," she said. "It's light, fluffy and beautiful."

This year there will be matzoh ball soup that will be more traditional than ever. Gordon and Needleman said the chicken broth will be cooked like it traditionally is with plenty of root vegetables for flavor. This year, she said they removed all of the vegetables with the exception of the carrots and served them as part of a meal to people at the Salvation Army.

With 357 matzoh balls in 13 gallons of soup with carrots, she said it will be the most traditional soup ever available at the food festival.

Leslie Aronson is doing her family recipe for knishes that came from her Aunt Ethel. She said they start out with mashed potatoes as opposed to dicing them when raw. They she added her flour and eggs to make a dough.

Barbara Morgenstern is making the blintzes, something both Gordon and Needleman said are some of the best they've had.

A blintz is a thin crepe filled with farmer's cheese, eggs, sugar and cream. They are rolled and served with strawberries and sour cream.

"We'll have 704 blintzes," said Gordon. "They're one of the most popular items and not that easy to make."

Leslie Aronson is also bring her rulalach — or tiny circles of dough made into triangles with cinnamon and pecan.

Along with the above delicacies, other members will be bringing stuffed cabbage, and a very old German recipe for streudel.

Gordon said there will be latkes (potato pancakes) that are a Jewish favorite around Hanukkah.

For the first time this year, "Me and Ollies" of Portsmouth will be making a seeded rye bread for the sandwiches. Gordon said it will be make fresh Saturday for Sunday's event.

As always, she said they'll have the bakery table that this year will feature hamantaschen (three-cornered pastries) filled with poppy seeds.

Gordon said they are a traditional dish for Purim and the shape of the pastry is in the shape of the Jewish enemy Haman's hat.

She said there will also be coffee cakes and banana and zucchini breads that aren't necessarily Jewish but are good to eat nonetheless.

The one course Gordon was unsure of this year was Challah Bread — a twisted bread that must rise three times before it's twisted, and then allows to rise again.

Both said the key to everything is having enough food so they don't run out.

The Annual Jewish Festival begins at 11 a.m. on Sunday and goes until 2 p.m. It is at the Temple B'nai Israel on Court Street. All proceeds got to support the Salvation Army and Hands Across the Table.

Last Updated on Friday, 18 July 2014 10:57

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