As others have said, that's a solid recipe and it just needs time to finish. It will go slowly but it should keep fermenting. Most of my beers are bigger beers (1.07+) and they sit on the yeast for three weeks at least. No harm will come from that.
FWIW, I've never seen fermentation take off again after adding yeast energizer but I could be doing it wrong. I've tried just about everything to get big beers to finish faster (warmer temps, rouse the yeast, rack to a fresh yeast cake, add yeast energizer) and what I've found is that while each of those may help you really do need to be patient.
And don't be humbled, I'll bet it tastes awesome when it's done. The tripel I tapped last weekend is one of the best I've made in ages and it took forever to finish.