With the weather cooling down, nothing's better than a warm cup of coffee and some great breakfast items. Here's a great recipe from Sous Chef, Carly!
Sweet Crêpes
Ingredients
2 3/4 cups whole milk
3/4 cup plus 2 tablespoons heavy cream
4 large eggs
2 cups all-purpose flour
2 tablespoons sugar
1/8 teaspoon salt
1 tablespoon vanilla extract
Vegetable oil in a squeeze bottle with a very small opening
Assorted fillings.
Directions
In large bowl, whisk together 1 3/4 cups milk, heavy cream, and eggs. Gradually whisk in flour until smooth. Whisk in remaining 1 cup milk, sugar, salt, and vanilla. Strain batter through fine-mesh sieve, discarding any lumps. Refrigerate at least 1 hour or up to 2 days.
Using pastry brush or paper towel, lightly coat 6-inch crêpe pan or cast-iron skillet with oil. Heat pan over moderately high heat until oil is hot but not smoking. Whisk batter briefly to reincorporate any settled solids.
Ladle about 2 tablespoons batter into pan, immediately tilting and rotating skillet to coat bottom. Cook until crêpe is just set and golden around edges, 10 to 15 seconds. Using squeeze bottle, drizzle oil around outside edge of crepe to loosen and carefully flip crêpe over with rubber spatula. Cook until underside is set, about 10-20 seconds more. Transfer cooked crêpe to platter and keep warm.
Repeat to cook remaining crêpes, coating pan with butter each time and stacking crêpes on platter. Fill crêpes with desired fillings and serve immediately.
DO AHEAD: Crêpes can be made 1 day ahead. Refrigerate, covered. To rewarm, transfer stack to baking sheet, cover with foil, and heat in 300°F oven about 15 minutes.
Monday, November 30, 2009
Wednesday, November 25, 2009
Port Wine Sauce Recipe
Port Wine Sauce for Filet Mignon
Ingredients
4 tablespoons (1/2 stick) chilled unsalted butter, divided
1/4 cup finely chopped shallots
3 tablespoons Cognac or brandy
1 fresh rosemary sprig
1 teaspoon coarsely cracked black pepper
1 cup ruby or tawny Port
2 cups veal stock
Directions
Melt 2 tablespoons butter in large saucepan over medium-low heat. Add shallots; sauté until soft, 3 minutes. Add Cognac, rosemary, and 1 teaspoon cracked pepper and cook until liquid evaporates, 1 minute. Add Port; bring to simmer. Add all of beef stock. Boil until reduced to 1 1/2 cups, about 20 minutes. Strain into medium saucepan, pressing on solids to extract as much liquid as possible. Discard solids in strainer. DO AHEAD: Can be made 24 to 36 hours ahead. Cool slightly, then cover and chill.
Bring sauce to boil; whisk in remaining 2 tablespoons butter. Season sauce to taste with salt and pepper.
Directions for Filet Mignon
Heat oil in heavy large skillet over medium-high heat. Season steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. For thicker steaks or if you desire them cooked longer transfer them to a 350 degree oven. Transfer steaks to platter. Tent with foil to keep warm, allow to rest for at least 5 minutes.
Recipe by Sous Chef Carly Knight
Ingredients
4 tablespoons (1/2 stick) chilled unsalted butter, divided
1/4 cup finely chopped shallots
3 tablespoons Cognac or brandy
1 fresh rosemary sprig
1 teaspoon coarsely cracked black pepper
1 cup ruby or tawny Port
2 cups veal stock
Directions
Melt 2 tablespoons butter in large saucepan over medium-low heat. Add shallots; sauté until soft, 3 minutes. Add Cognac, rosemary, and 1 teaspoon cracked pepper and cook until liquid evaporates, 1 minute. Add Port; bring to simmer. Add all of beef stock. Boil until reduced to 1 1/2 cups, about 20 minutes. Strain into medium saucepan, pressing on solids to extract as much liquid as possible. Discard solids in strainer. DO AHEAD: Can be made 24 to 36 hours ahead. Cool slightly, then cover and chill.
Bring sauce to boil; whisk in remaining 2 tablespoons butter. Season sauce to taste with salt and pepper.
Directions for Filet Mignon
Heat oil in heavy large skillet over medium-high heat. Season steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. For thicker steaks or if you desire them cooked longer transfer them to a 350 degree oven. Transfer steaks to platter. Tent with foil to keep warm, allow to rest for at least 5 minutes.
Recipe by Sous Chef Carly Knight
Pan-Seared Scallops Recipe
Pan-Seared Scallops with Beurre Blanc Sauce
Ingredients
3/4 cup chicken stock
6 tablespoons white wine vinegar
1/4 cup finely chopped shallots
2 tablespoons whipping cream
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into tablespoon-size pieces
Pinch of ground white pepper
1 1/4 pounds sea scallops
2 tablespoons olive oil
4 teaspoons chopped fresh chives
Directions
Boil first 3 ingredients in heavy medium saucepan over medium-high heat until mixture is reduced to 1/4 cup, about 10 minutes. Add cream; reduce heat to low. Add butter, 1 piece at a time, whisking until just melted before adding more. Strain sauce, pressing on solids to extract as much liquid as possible. Return sauce to pan. Season with salt and white pepper. Place pan in skillet of warm water.
Sprinkle scallops with salt and pepper. Heat oil in large skillet over medium-high heat. Add scallops; cook until golden brown and just opaque in center, about 1 1/2 minutes per side. Divide scallops among plates. Top with sauce and chives.
Recipe from Sous Chef Carly Knight
Ingredients
3/4 cup chicken stock
6 tablespoons white wine vinegar
1/4 cup finely chopped shallots
2 tablespoons whipping cream
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into tablespoon-size pieces
Pinch of ground white pepper
1 1/4 pounds sea scallops
2 tablespoons olive oil
4 teaspoons chopped fresh chives
Directions
Boil first 3 ingredients in heavy medium saucepan over medium-high heat until mixture is reduced to 1/4 cup, about 10 minutes. Add cream; reduce heat to low. Add butter, 1 piece at a time, whisking until just melted before adding more. Strain sauce, pressing on solids to extract as much liquid as possible. Return sauce to pan. Season with salt and white pepper. Place pan in skillet of warm water.
Sprinkle scallops with salt and pepper. Heat oil in large skillet over medium-high heat. Add scallops; cook until golden brown and just opaque in center, about 1 1/2 minutes per side. Divide scallops among plates. Top with sauce and chives.
Recipe from Sous Chef Carly Knight
Tuesday, November 24, 2009
Thanksgiving Drinks
This Thanksgiving, wash your turkey down with a few great drink ideas from Executive Chef Richard Schafer! F
or the wine drinkers out there, try a nice dry German Riesling or an Oregon Pinot Noir with your Turkey Day meal.
For liquor drinkers, try an apple cider syrup with one parts Lairds Applejack and one part Jim Beam Bourbon on the rocks with a twist of orange.
Suggestions from Chef Richard Schafer
Happy Thanksgiving!
or the wine drinkers out there, try a nice dry German Riesling or an Oregon Pinot Noir with your Turkey Day meal.
For liquor drinkers, try an apple cider syrup with one parts Lairds Applejack and one part Jim Beam Bourbon on the rocks with a twist of orange.
Suggestions from Chef Richard Schafer
Happy Thanksgiving!
Monday, November 23, 2009
Getting to know...
Richard Schafer, Executive Chef
What is your job title? I am the Executive Chef for Cuscowilla. I oversee the food operation, which entails ordering, food production, costing, menu writing and customer service.
How long have you been here at Cuscowilla? I have been working here for the past 4 years.
What do you enjoy most about your job? I truly enjoy sitting down with our customers and guests and creating something just for them, taking their dislikes, wants and special dietary needs into consideration.
What is your favorite thing about Cuscowilla? The thing that attracted me to Cuscowilla was the working atmosphere. From the natural surrounding to the special design of the golf course to the style of customer service, there is always a wave of greeting from someone as you around the Cuscowilla property.
What’s your favorite thing to do outside of work? I enjoy woodworking and bowl turning. If the chance arises, I like taking fly fishing trips. I'm also a bit of a wine geek so there's always a way to work in a winery when I'm traveling.
What’s new and great in F&B? Our Sous Chef, Carly Knight, is teaching cooking classes at our Golf House Grill. As for me, I'm always looking to bring new and different things to our menu. One of the recent favorites around here is brown sugar candied applewood smoked bacon on a skewer!
What will you be having for Thanksgiving? I will be traveling home for a family Thanksgiving and I'll be doing all of the cooking (it's a real busman's holiday!). I'll be cooking potatoes leek soup, classic sage stuffing and rasted turkey (which is filled with apples, onions, sage, celery, salt and pepper. We'll also be having beets with orange, asparagus with hollandaise, green beans and almonds, whipped potatoes and maybe wild rice (if I can find room on the stove!). Lastly, we'll have roasted pumpkin pie!
What is your job title? I am the Executive Chef for Cuscowilla. I oversee the food operation, which entails ordering, food production, costing, menu writing and customer service.
How long have you been here at Cuscowilla? I have been working here for the past 4 years.
What do you enjoy most about your job? I truly enjoy sitting down with our customers and guests and creating something just for them, taking their dislikes, wants and special dietary needs into consideration.
What is your favorite thing about Cuscowilla? The thing that attracted me to Cuscowilla was the working atmosphere. From the natural surrounding to the special design of the golf course to the style of customer service, there is always a wave of greeting from someone as you around the Cuscowilla property.
What’s your favorite thing to do outside of work? I enjoy woodworking and bowl turning. If the chance arises, I like taking fly fishing trips. I'm also a bit of a wine geek so there's always a way to work in a winery when I'm traveling.
What’s new and great in F&B? Our Sous Chef, Carly Knight, is teaching cooking classes at our Golf House Grill. As for me, I'm always looking to bring new and different things to our menu. One of the recent favorites around here is brown sugar candied applewood smoked bacon on a skewer!
What will you be having for Thanksgiving? I will be traveling home for a family Thanksgiving and I'll be doing all of the cooking (it's a real busman's holiday!). I'll be cooking potatoes leek soup, classic sage stuffing and rasted turkey (which is filled with apples, onions, sage, celery, salt and pepper. We'll also be having beets with orange, asparagus with hollandaise, green beans and almonds, whipped potatoes and maybe wild rice (if I can find room on the stove!). Lastly, we'll have roasted pumpkin pie!
Friday, November 20, 2009
Thursday, November 19, 2009
Wednesday, November 18, 2009
Website
Just a note about our website...
When viewing our website, users should have Internet Explorer Version 7 or higher to ensure they are getting the full experience when visiting www.cuscowilla.com.
We hope you'll view our website, where you can see interactive videos, photo of Cuscowilla, accommodations, golf course and more.
*Natual Purity with Passionate Delivery*
When viewing our website, users should have Internet Explorer Version 7 or higher to ensure they are getting the full experience when visiting www.cuscowilla.com.
We hope you'll view our website, where you can see interactive videos, photo of Cuscowilla, accommodations, golf course and more.
*Natual Purity with Passionate Delivery*
Tuesday, November 17, 2009
Getting to know...
Jessica Moore, Pro Shop
What is your job title? Merchandise Manager
How long have you been here at Cuscowilla? I have been at Cuscowilla for 4 years.
What do you enjoy most about your job? The challenge of surpassing the goals I have set for myself and my company. I also enjoy the interaction with my members and guests ensuring they receive service above and beyond their expectations.
What is your favorite thing about Cuscowilla? The way we can balance a laid back atmosphere while remaining a high class facility. The people, both members and staff, are absolutely wonderful to work with which makes my career choice more rewarding.
What’s your favorite thing to do outside of work? I have many favorites. I enjoy good food, great friends, entertaining guests, my 2 dogs, and reading.
Do you play golf? I wish I could play more frequently but I only play about 4 times a year.
What’s new and great in the Pro Shop? Under Armour apparel for men and ladies is my favorite this year with the moisture wicking technology for our extremely hot summers, as well as the sleek design and look of the shirts and outerwear.
Any sales coming up? December 12th is the Santa Claus open tournament, which is the last event of the year. We will be having our Annual Christmas Sale beginning the Thursday before and will end on Sunday, December 13th.
What is your job title? Merchandise Manager
How long have you been here at Cuscowilla? I have been at Cuscowilla for 4 years.
What do you enjoy most about your job? The challenge of surpassing the goals I have set for myself and my company. I also enjoy the interaction with my members and guests ensuring they receive service above and beyond their expectations.
What is your favorite thing about Cuscowilla? The way we can balance a laid back atmosphere while remaining a high class facility. The people, both members and staff, are absolutely wonderful to work with which makes my career choice more rewarding.
What’s your favorite thing to do outside of work? I have many favorites. I enjoy good food, great friends, entertaining guests, my 2 dogs, and reading.
Do you play golf? I wish I could play more frequently but I only play about 4 times a year.
What’s new and great in the Pro Shop? Under Armour apparel for men and ladies is my favorite this year with the moisture wicking technology for our extremely hot summers, as well as the sleek design and look of the shirts and outerwear.
Any sales coming up? December 12th is the Santa Claus open tournament, which is the last event of the year. We will be having our Annual Christmas Sale beginning the Thursday before and will end on Sunday, December 13th.
Monday, November 16, 2009
Golf Tip of The Week
Golf Tip: Proper Set-up In Bunkers
In greenside bunkers move your shoulders slightly toward the target, so if you hung a club down from your sternum, it would point just in front of the ball. During the swing, keep your weight on your left foot and your shoulders tilted left, as they were at address. Thi will feel like a reverse pivot. Then throw the clubhead early in the downswing by releasing your wrist angle, and slap the sand with the bottom of the club. You want the clubhead to pass your hands before it gets to the ball.
- Wayne Watts, Cuscowilla Assistant Golf Professional, with help from Stan Utley
In greenside bunkers move your shoulders slightly toward the target, so if you hung a club down from your sternum, it would point just in front of the ball. During the swing, keep your weight on your left foot and your shoulders tilted left, as they were at address. Thi will feel like a reverse pivot. Then throw the clubhead early in the downswing by releasing your wrist angle, and slap the sand with the bottom of the club. You want the clubhead to pass your hands before it gets to the ball.
- Wayne Watts, Cuscowilla Assistant Golf Professional, with help from Stan Utley
It's a bright, sunny day!
The weather here has been a little crazy. It seems we've had every season in the past week. It's been rainy and cold, sunny and warm, sunny and cool. But today, it's supposed to be a nice 77 degrees and sunny. The rain comes again tomorrow. So we should get out there and enjoy the great weather today on the golf course!
*Natural Purity with Passionate Delivery*
*Natural Purity with Passionate Delivery*
Friday, November 13, 2009
Pretty fall day...
We have our 2009 rankings and are proud of them!
#1 Best Course You Can play, Georgia - Golfweek
#5 Best Residential Golf Course in America - Golf Week
#19 Top 100 Courses in America You Can play - Golf Magazine
What a gorgeous fall day here at Cuscowilla. The leaves are changing and the weather is perfect. If only fall could last all year long...
#1 Best Course You Can play, Georgia - Golfweek
#5 Best Residential Golf Course in America - Golf Week
#19 Top 100 Courses in America You Can play - Golf Magazine
What a gorgeous fall day here at Cuscowilla. The leaves are changing and the weather is perfect. If only fall could last all year long...
Thursday, November 12, 2009
Have you eaten at the Golf House Grill?
The patio at the Golf House is wonderful this time of year! Enjoy the great food of the Golf House (try the daily specials or the awesome calamari!) while overlooking the #14 green. It's a gorgeous patio, especially when the weather is nice.
Hope to see you there soon!
Cooking Classes
Tuesday night's cooking class was a great success! We had a great turnout and everyone really enjoyed Carly's class...and the glass of wine.
The next class is scheduled for Tuesday, November 17th. Can't wait to see what Carly's cooking up this time!
The next class is scheduled for Tuesday, November 17th. Can't wait to see what Carly's cooking up this time!
Monday, November 9, 2009
New Golf Training Center & Club Lounge!
This is our first blog about Cuscowilla. We'll keep you updated on what's happening at Cuscowilla, including new projects, events, golf tips, course updates and more.
Here's today's blog...
Cuscowilla's Golf Training Center & Club Lounge is Announced!
We will soon be breaking ground on our new Golf Training Center & Club Lounge. It will be approximately 2,200 square feet and will be built at the back of our driving range. We'll have 6 open hitting bays that can be used all year round - in heat, snow, rain or shine! There will also be an indoor teaching area complete with cameras and computer equipment for swing analysis. We look forward very much to working with Lynn Blake, Jarrod Clark, our head Golf Professional, and our other Teaching Professionals on perfecting the game of golf for all our property owners, members and resort guests.
There will also be a club lounge with a fireplace, flat screen TV and seating. This room will be available for cigar smoking and card playing, and added ventilation will be installed to handle the smoke. Card games, cigar and brandy nights will all be hosted in the new club lounge.
The expected completion date is late March 2010.
We'll keep you updated on the ground breaking and more.
*Natural Purity with Passionate Delivery*
Here's today's blog...
Cuscowilla's Golf Training Center & Club Lounge is Announced!
We will soon be breaking ground on our new Golf Training Center & Club Lounge. It will be approximately 2,200 square feet and will be built at the back of our driving range. We'll have 6 open hitting bays that can be used all year round - in heat, snow, rain or shine! There will also be an indoor teaching area complete with cameras and computer equipment for swing analysis. We look forward very much to working with Lynn Blake, Jarrod Clark, our head Golf Professional, and our other Teaching Professionals on perfecting the game of golf for all our property owners, members and resort guests.
There will also be a club lounge with a fireplace, flat screen TV and seating. This room will be available for cigar smoking and card playing, and added ventilation will be installed to handle the smoke. Card games, cigar and brandy nights will all be hosted in the new club lounge.
The expected completion date is late March 2010.
We'll keep you updated on the ground breaking and more.
*Natural Purity with Passionate Delivery*
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