Ingredients: For Pea Stock: Canola or sunflower oil 2 onions, coarsely chopped 2 leeks, washed thoroughly and sliced 2 fennel bulbs, coarsely chopped Reserved fresh, empty pea pods 3-4 qts. water For Soup: 2½-3 qts. chilled pea stock, divided 1 lb. fresh shelled peas 8 ozs. spinach to taste Salt to taste freshly ground pepper…
California Avocado Danish
Ingredients: 5 fresh California avocados 2 lbs. prepared Danish dough 4 1/2 oz. milk 1/2 tsp. vanilla extract 2 egg yolks 2 Tbsp. sugar 1 Tbsp. cornstarch 1 Tbsp. butter 1 Tbsp. fresh lime juice 4 oz. apricot glaze (recipe follows) as needed egg wash of 1 egg mixed with 1 Tbsp. water as needed apricot glaze…
Watermelon Rind, Carrot & Pineapple Slaw
Ingredients: For Dressing: 1/4 cup plain Greek yogurt 1/4 cup sour cream 1 1 /2 tablespoons stone-ground mustard 1 tablespoon apple cider vinegar 4 teaspoons fresh lemon juice 1 tablespoon sugar 1 teaspoon poppy seeds 2 teaspoons olive oil salt and pepper to taste For Slaw: 4 cups grated watermelon rind with fruit and green…
Grilled Honey, Lime and Cumin Marinated Shrimp
Ingredients For the Marinade: 1⁄4 cup honey 1⁄4 cup fresh lime juice 2 tablespoons cilantro, finely chopped, including stems 2 teaspoons jalapeno, minced, plus seeds for more heat 1 teaspoon lime zest, grated 1 teaspoon ground cumin 1⁄2 teaspoon salt 16 jumbo shrimp, peeled and deveined For…
California Walnut Chorizo Frittata
Ingredients: For the Walnut Chorizo: ½ cup California walnuts 1/3 cup garbanzo beans, canned, rinsed, drained 3 Tbsp. red peppers, roasted 1 Tbsp. Monterey Jack cheese, shredded ½ Tbsp. olive oil 1 tsp. paprika ½ tsp. garlic, fresh, minced ¾ tsp. ancho chili powder ¼ tsp. oregano, dried ¼ tsp. salt, kosher or sea ¼…
Currahee Club’s Pumpkin Cheesecake
Yield: 10 slices/1 10″ cake Ingredients 2 cups granulated sugar 1.5 lbs cream cheese 3 ea eggs 3 ea egg yolks 1 tsp cinnamon 1 tsp salt 1 tsp nutmeg 1 tsp vanilla 12 oz pumpkin puree 1.5 cup heavy cream ½ cup cornstarch 2 cup graham cracker ½ cup butter melted Procedure: Preheat the…
Currahee Club’s Tropical Fruit Orange Glazed Sponge Cake
Yield: 1 10″ cake Ingredients For the Sponge Cake: 8 eggs 2 cups sugar 2 cups flour 1/4 cup oil For the Orange Glaze: 2 cups orange juice 1 cup sugar ½ tsp. pectin or gelatin powder For the Cake Decoration: 1 Kiwi 1 Apple 1 Star Fruit 1 Peach ½ dozen Strawberries ½ dozen…
Carolina Country Club Mountain Trout
Ingredients: 4 fillets (approx. 6 oz. each) Sunburst Rainbow Trout 1 Asiago Grits –see below 4 oz. Dry White Wine 1 teaspoon Shallots, minced 1.25 teaspoon Garlic, minced 2 oz. tomatoes, peeled, seeded and diced Cold unsalted butter, cubed .5 teaspoon Parsley, finely chopped .5 teaspoon Chives, finely cut to taste salt to taste pepper…
Fresh Mango Oatmeal Congee
Yield: 12 servings Ingredients: 9 cups cooked Oatmeal Porridge, recipe follows 3 cups fresh mango, small-medium dice 12 each poached eggs ¼ cup pork sung ¾ cup green onion, cut small, green only 4 each Fresno chili, very thin slices (about 36 slices) ¾ cup Ginger Turmeric Granola, recipe follows Procedure: Assembly, per serving: Spoon…
“The Broken Leg”
Submitted by Matthew Koons, Assistant Director of Food & Beverage, Nemacolin Woodlands Resort, Farmington, Pa.
“The Harvest”
Submitted by Matthew Koons, Assistant Director of Food & Beverage, Nemacolin Woodlands Resort, Farmington, Pa.
“Rex-presso”
Submitted by Zach Tyson, Assistant General Manager, and Dustin Fuhrman, Beverage Manager, Hillcrest Country Club, Lincoln, Neb.
The “Ranch Martini”
Submitted by Mike Sharp, Director of Food & Beverage, The Country Club at DC Ranch, Scottsdale, Ariz.
Candy Cane Martini
Submitted by Zach Tyson, Assistant General Manager, and Dustin Fuhrman, Beverage Manager, Hillcrest Country Club, Lincoln, Neb.
Sous Vide Salmon with Bittersweet Meyer Lemon Sauce
Ingredients: 4 oz. piece salmon, seared very rare on serving side, and chilled 1 tbsp. compound butter 1 sprig fennel ½ tbsp. olive oil 16 ozs. cut lemons, peel and all 12 ozs. sugar 1 oz. olive oil Procedure: Place chilled salmon, compound butter, fennel and olive oil in a small bag and vacuum-seal it…