The spirits of Thanksgiving

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Here are some fantastic wine & beer recommendations for Thanksgiving and beyond! This particular selection has great versatility with all types of food pairing.

2016 Foris “Dry” Gewürztraminer: “Gewurz” means herb and spice. This wine is produced in Rouge Valley, Oregon. It’s delicate in weight, bone dry with flavors of peach, white nectarine, and lychee nut.  Pairs well with; turkey, fish, and all vegetarian options.

2015 Big Fire Pinot Gris: Another gem from Oregon. This wine is produced in stainless steel and see no oak at all. It shows ample texture on the palate. Flavors burst of peach, Anjou pear, and honeydew. Pairs well with; turkey, pork, and gamier poultry.

2015 Primarius Pinot Noir: This Pinot Noir is a show stopper. It blindly drinks twice the price! Big Notes of bing cherries accented by subtle undertones of clove and cinnamon. Pairs well with; turkey, beef, fish, and mild cheeses.

2016 Cirelli Montepulciano D’ Abruzzo “organic”: This is a bright youthful wine that is medium bodied to full bodied. Fresh strawberries, ripe raspberries and refreshing acidity exude from this wine. Pairs well with; turkey, beef, pork, and all vegetarian options.

Boothbay  Craft Brewery Thirsty Botanist IPA: This is a true styled New England IPA. The hops lead the flavor from start to finish. Notes consist of grapefruit, peach, guava, and tangerine. The weight and texture gives the ale bread crust and honey accents. Pairs well with; Turkey!

Portersfield “Dry” Ciders: a gluten-free libation from our neighbor in Pownal. Both ciders consist of American heirloom apples. These ciders are both dry. The original is the traditional flavor, and the Aronia is berried flavor that has elderberry and Aronia juice. Pairs well with; turkey and great conversation!

Wheatgrass Pineapple Smoothie with Turmeric

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makes 2 servings

Ingredients:

1 1/2 c. raw coconut water                             1 tsp. wheatgrass powder

1 tsp. finely grated lemon zest                       1/4 tsp. spirulina powder

1/4 c. fresh lemon juice                                  1/4 tsp. ground turmeric (or fresh)

1 c. baby spinach                                            pinch of black pepper

1/2 c. fresh mint leaves                                   3 c. frozen pineapple

1 Tbs. kale powder

To make:

In blender, combine all ingredients and run on high for 30-60 seconds, until well blended.

Spring Haiku

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last month’s snow

finally reaches the ground

dripping from the roof

New Year New Sign

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Our new sign is complete! A big shout out to a group of North Yarmouth guys who made it happen. Thank you to Brett with Maine Post and Beam, Chris with Bourgeois Sign & Design and Dave with DiBiase & Sons Masonry. We love it! When Spring arrives, we will be sure to have our landscaper Chris (another North Yarmouther) with Horizon Landscapes & Design add the finishing touches.

 

Chicken with Artichokes and Mushrooms Recipe

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Ingredients

  • 4 boneless, skinless chicken breast halves
  • 2 Tbs. coconut oil
  • 2 Tbs. butter
  • 1 (14 oz) can marinated quartered artichokes hearts, drained, liquid reserved
  • 3 cup sliced fresh mushrooms
  • 1 cup white wine
  • 1Tbs. capers
  • Salt and pepper to taste

Directions

  • Season chicken with salt and pepper. Heat coconut oil in a large skillet over medium heat. Brown chicken in oil and butter for 5-7 minutes per side; remove from skillet, and set aside.
  • Place artichoke hearts and mushrooms in skillet (add more butter if too dry) and saute until mushrooms are brown and tender. Return chicken to skillet, pour in reserved artichoke liquid and wine. Reduce heat to low and simmer for about 10-15 minutes, until chicken is no longer pink and juices run clear.
  • Stir in capers and simmer for another 5 minutes. Remove from heat. Serve over rice or with another side.

Spicy Peanut Noodles Recipe

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Ingredients (for the sauce)

  • ¾ cup toasted sesame oil
  • ½ cup tamari
  • 3 Tbs rice vinegar
  • 1/3  cup sherry
  • 3 Tbs sugar
  • 2-3 Tbs fresh ginger root, grated
  • 1 clove of garlic, minced or pressed
  • 2 scant teaspoons crushed red pepper
  • 1 ½ cup peanut butter
  • ¾ lbs. whole wheat spaghetti (break in half as you add to boiling water)
  • Edamame or carrot sticks to garnish

Directions

  • Bring 3-4 quarts of water to a boil. Add pasta and cook for 12 minutes. (capture and save some of the pasta water to use for thinning sauce if too thick)
  • Drain noodles
  • Combine all sauce ingredients together in a bowl and whisk until smooth.
  • Add noodles to sauce and combine well.
  • Top with edamame or carrot slices and serve