Thanksgiving BPI Style (Part II)

Three More Things You Should Try This Thanksgiving

Last year, we brought you three amazing ideas to try for Thanksgiving and we hope you had a chance to try at least one of them!  I thought I'd keep with tradition and go with the same theme to bring you three more things you can try this Thanksgiving.  If you didn't get a chance to check out last year's and would like some more ideas, feel free to visit last year's Thanksgiving post to check out how to make Mulled Wine, how to Brine a Turkey and how to make Homemade Cranberry Sauce.

Fall Cider Sangria

This fun, light and festive cocktail will be a hit this year at your Thanksgiving party!  It's not too overpowering which means you'll be able to enjoy it all day.  This cocktail is easy enough to also make into a mocktail - just get rid of the wine and brandy and just add in some sparkling apple cider - and now everyone at your party can enjoy a cheerful drink!

Ingredients:

Directions:  In a large, glass serving bowl, combine your bottle of white wine, apple cider, apple brandy and sliced fruit.  Mix well and then chill at least 4 hours before serving.  If you want an extra fun trick to add to your punch bowl, you can make one large “garnish ice cube” finding a flexible, freezer safe plastic bowl and then add in slices of fruit and fill with water.  Put the bowl in the freezer and take out when it’s frozen – just pop the “cube” out of the bowl and add it to your punch bowl!  Garnish each cocktail with a small handful of pomegranate seeds.

Mini Caramel Apples

Source: http://goo.gl/BRBloK

Have fun with dessert this year!  Yes, I would still suggest getting your traditional Thanksgiving pies (because, honestly, who doesn’t love a good slice of pie?!) but making these Mini Caramel Apples will definitely amp up the “cool” factor to your dessert table.  Kids and adults alike will love them and I’ll guess that you might not have many left over at the end of the day…

Ingredients:

Directions:  Line a baking sheet with wax paper.  First, peel the skin off of your apples (the caramel sticks better to the apples without the skin still on them).  Then, take your melon baller and scoop out small, round sections of each apple (apples should be at room temperature).  Cook caramels and water in a large saucepan over medium-low heat until the caramels melt – stir constantly.  Once the caramel has melted, let the caramel cool and thicken a little bit before dipping the apples.  Finally, hold each apple by its stick and dip it into the mixture until the caramel is coated over the apple.  You may have to dip each apple more than once to get a thick, even coat or if you need to, use a spoon to drip the caramel onto each apple.  If you choose to, have bowls ready with any extra accoutrements you would like (see the list above) and once you have coated your apples with caramel, give the apples an extra dip into one or more of these items.  Refrigerate apples for one hour and then let them sit in room temperature for about 15 minutes to soften before serving.

Leftover Waffle Stuffing Sandwiches

Source: http://goo.gl/V57y24

I found this recipe/idea on the site Delish and it’s way too cool to not share!  Like they say on the site, “if you’re not putting leftover stuffing in a waffle maker, you’re doing Thanksgiving all wrong...”

 Ingredients:

Directions:  Mix your leftover stuffing with one egg and add in a few splashes of chicken broth until it turns into a batter like consistency.  Press into waffle sized patties and then place onto your hot waffle iron and wait…  When the waffle is done, you can cut the waffle in half, which will make the “bread” for your sandwich.  Then, go ahead and heat up any of the additional Thanksgiving leftovers you may have and go ahead and make your epic sandwich.  Thank you Delish for this amazing recipe!

By: Krysten Reilly, BPI Food and Beverage Manager

A small glimpse at the Rosé color spectrum. Image courtesy of winefolly.com

The Provencal Region of France, an epicenter of French wine. Map courtesy of winefolly.com.

• Charles Bieler et Fils Rose, Coteaux d'Aix en Provence, France
• Commanderie de Peyrassol Rose, Tavel, Cotes du Provence, Provence, France
• Chateau de Segries Rose, Tavel, Rhone, France
• Domaine Tempier Rose, Bandol,  Provence, France

So you want to participate in our Raise Your Glass campaign going on through the month of July, but you are not one to just sip blindly. Have no fear! With help from the expertise of our Food & Beverage Managers, here is a helpful little guide on how to best enjoy your Shipyard beer or Fess Parker wine while still benefiting the Autism Society of Maine.

First, let us start with Shipyard Beer. For July, we are featuring two distinct yet equally beloved brews. First, there is the Monkey Fist IPA. This IPA is copper in color with a fruity, floral and citric character, and a malty caramel backbone. Fun fact: this IPA is named for a weighted sailing knot tied at the end of a rope, making it easier to throw.  You'll easily spot this bright red tap at our Chart Room bar.

Then there is the Shipyard Summer Ale. This beer is a Maine summertime staple, refreshing when served chilled with a slice of lemon. A golden colored American Pale Wheat Ale with a mellow malted wheat flavor and a citrus finish. This is an annually anticipated release because it marks the start of summertime in Maine. 

If you enjoy these beers and want to learn more about Shipyard, the brewery is conveniently close to Black Point Inn. They offer tours and tastings, right in downtown Portland. Learn more at their website: https://shipyard.com/ 

If a beer doesn't seem to be the right pairing for your meal, Fess Parker wines are also included in the Raise Your Glass campaign. Fess Parker Winery, named for its famous founder actor-turned-winemaker, is a California based company that now has global reach. At Black Point Inn, there are three unique wines available on our wine menu for you to choose from, available both by the glass or by the bottle to share with your dining party. 

The "Big Easy" Syrah is a particularly exclusive offering from the winery and is an ode to the one and only New Orleans. The taste has notes of plum, blackberry, chocolate, layered with spice and fleshy fruits. This offering is only available by the bottle in our restaurants. 

"Ashley" Chardonnay has aromas of citrus fruits and melon, with tasting flavors of orange, pear, honeydew, ginger, and mace. It pairs well with fish and shellfish in lighter sauce and more "outgoing" cheeses. 

Pinot Noir has aromas of black cherry, forest floor, lavender, raspberry, rose petal, and vanilla. The flavors are full of bing cherry, red currant, cranberry, earth, cacao and a touch of mineral. This Pinot Noir pairs beautifully with veal, pork, game, rich fish such as salmon and tuna, and poultry. 

Now sipping should be a breeze! Order a glass of Fess Parker, or a pint of Shipyard, and know that it will pair beautifully with your meal. Raising money should always taste this good. 

Black Point Inn and our sister property Migis Lodge are thrilled to announce for the entire month of July that a portion of the proceeds from every Shipyard beer and Fess Parker wine sold will benefit the Autism Society of Maine. Here’s how it works: $1 from every pint of Shipyard Monkeyfist IPA and Shipyard Summer Ale AND $1 from every glass and $4 from every bottle of Fess Parker Wine sold in both of the Inn’s restaurants will be donated to the ASM.

We are proud to support the Autism Society of Maine for all the work they do in our state. ASM has established itself to be an invaluable ally to individuals on the autism spectrum and their loved ones by providing education, advocacy, and support. To learn more about the organization, please visit their website and learn how you can get involved in the cause: http://www.asmonline.org/

So join us as we Raise a Glass to the Autism Society of Maine, and know that you are doing good while enjoying refreshing summertime favorites. Happy sipping!