- 3.5 oz Smirnoff Apple Twist Vodka
- 1 oz cinnamon schnapps
- apple juice
- cinnamon sugar
- red apple
Tuesday, November 13, 2012
Carolina Beach State Park boasts over six miles of walking trails. Hike through densely wooded areas to the historic Sugar Loaf Dune and along the Cape Fear River. The park is most well noted for the abundant growths of carnivorous plants that are indigenous to our area. Look for species such as the Venus Fly Trap and the Pitcher Plant. Guided nature hikes with the park rangers are also available. There is a picnic area beside the marina so pack a lunch and spend the afternoon.
Another fun beach hike takes you along The Hermit’s Trail in Fort Fisher. This well known trail begins at the Fort Fisher Recreation Area. It wanders through shady groves of trees and opens up to a wide expanse of pristine white beach. A stop at the World War II bunker gives a brief history of the Hermit. The trail continues to a birding deck overlooking the Fort Fisher Basin.
If you are not so much up for a hike, try one of our lakes. Bring along a loaf of bread to feed the ducks around The Carolina Beach Lake. It makes for a nice evening walk after dinner and is especially pretty during the holidays. Sometimes overlooked is Greenfield Lake in Wilmington. Paved pathways along the lake are lined with trees draped in Spanish moss. The gazebos that stretch out over the water provide a great vantage point to see the alligators that live there.
At the Beacon House Inn we invite you to explore the natural beauty of Carolina Beach on foot and go take a hike!
After a long day of hiking a cocktail may just be in order! So we thought we would share this delicious fall drink! Enjoy! (Try this one on a brisk evening as a pre-dinner drink).
Apple Cinnamon Martini
This is a twist on the popular Appletini. Nothing is more Autumn than the combination of apples and cinnamon. The special touches of a caramel swirl inside the glass, cinnamon sugar rim, and apple slice floater makes this an impressive yet simple drink to prepare at home.
Fill a cocktail shaker with cubed ice. Pour in vodka and schnapps. Shake thoroughly and strain into prepared martini glass, taking care not to damage the sugared rim.
Monday, November 5, 2012
DON'T MISS OUT ON THE BEGINNING OF THE HOLIDAY SEASON AT THE BEACH!
"Island of Lights" throughout the Thanksgiving and Christmas holidays. It all starts out with the "Light up the Lake" event on November 23rd in Carolina Beach. The Island of Lights activities includes the Tour of Homes, the Christmas Parade and the Holiday Flotilla.
In addition to a festive beach atmosphere, November is a month full of Theatre, Film and Arts in Wilmington. For those film buffs, a "must do" is the 18th Annual Cuculorous Film Festival that runs November 8-12. Over 190 films will be screened this year!
To wet your appetite for the holiday season, below is a fall receipt for Orange Pumpkin Pancakes with Cinnamon Maple Syrup. This week the Beacon House Inn will serve up these comforting pancakes along with other fall breads and muffins. If you decide to make these pancakes at home, the trick is to use a cast iron skillet to get crisp edges while keeping the pancake light and fluffy in the middle. Enjoy!
Orange Pumpkin Pancakes with Cinnamon Maple Syrup
2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
7 1/2 ounces canned pumpkin
3/4 cup milk
4 eggs, separated
1 orange, zested and juiced
Butter for cooking the pancakes
Powdered sugar for dusting
Cinnamon Maple Syrup for serving (receipt below)
Sift together the flour, sugar, baking powder and salt in a large bowl. Combine the pumpkin, milk, egg yolks, orange juice and zest in another bowl, mixing until homogenous. Pour the wet ingredients into the dry ingredients and mix until combined.
Preheat the cast iron skillet (or griddle).
Beat the egg whites with a pinch of salt in a separate bowl using a whisk or electric mixer until the whites form stiff peaks. Fold the egg whites into the batter in thirds. Do this gently so the pancakes will be light and fluffy.
Melt small pats of butter onto the skillet. Spoon or ladle the batter onto the skillet to the desired size of the pancake. When the top are full of holes (looks like bubbles have risen to the surface and burst), flip and cook until the bottoms are golden brown. Transfer to a serving plate and dust with powdered sugar and serve with the Cinnamon Maple Syrup.
Cinnamon Maple Syrup:
1 cup grade B maple syrup
1 cinnamon stick
Heat the maple syrup with the cinnamon stick in a small saucepan over medium heat. When the syrup is hot, remove from the heat and allow the flavors to steep, about 30 minutes. Serve with the pancakes.