Warm Up with Lobster Bisque

Warm up from the cold weather with some Lobster Bisque. Recipe is from Chef Carly!

Lobster Bisque

Ingredients
2 1-pound live lobsters
2 tablespoons olive oil
1 onion, sliced
1 large celery stalk, sliced
1 small carrot, sliced
1 garlic head, cut in half crosswise
1 tomato, sliced
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh thyme
2 bay leaves
8 whole black peppercorns
1/2 cup brandy
1/2 cup dry Sherry
4 cups fish stock or bottled clam juice
1/4 cup tomato paste
1/2 cup whipping cream
2 teaspoons cornstarch
1 tablespoon water


Directions
Bring large pot of water to boil. Add lobsters head first and boil until cooked through, about 8 minutes. Using tongs, transfer lobsters to large bowl. Reserve 2 cups cooking liquid. Cool lobsters.

Working over large bowl to catch juices, cut off lobster tails and claws. Crack tail and claw shells and remove lobster meat. Coarsely chop lobster meat; cover and chill. Coarsely chop lobster shells and bodies. Reserve juices from lobster.

Heat olive oil in heavy large pot over high heat. Add lobster shells and bodies and saute about 8 minutes. Add next 9 ingredients. Mix in brandy and Sherry. Boil until almost all liquid has evaporated, about 4 minutes. Add fish stock, reserved 2 cups lobster cooking liquid and lobster juices. Simmer 1 hour.

Strain soup through sieve set over large saucepan, pressing firmly on solids. Whisk tomato paste into soup. Simmer until soup is reduced to 3 cups, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)

Add cream to soup and simmer 5 minutes. Dissolve cornstarch in 1 tablespoon water. Add to soup and boil until slightly thickened, about 2 minutes. Mix lobster meat into soup and stir to heat through.

Holiday Cooking Tips

From our Executive Chef, Richard Schafer

Well...if your household is like mine there is never enough oven space!!!

The way I solve this problem is by saving the casseroles! The casseroles are already cooked but just need to be browned. About 30 minutes before dinner, I turn the oven up to 425 degrees and then take out whatever large piece of meat I have in the oven. Be it a ham or a turkey, I'll double wrap it in aluminum foil and leave it on the stove top. The foil will help to keep in heat and moisture. Next I finish off my other side dishes - yams with marshmallows or that green bean concoction - by browning those in the oven or putting on the finishing toppings.

I hope everyone is able to spend less time in the kitchen this year and more time with family and friends. Happy Holidays to everyone!

Chef Richard

Cuscowilla's Difference...

Today's blog is straight from Cuscowilla CEO, Andrew Ward


“Cuscowilla’s difference” is not born from the way in which we operate our Company - it is indeed the Company philosophy period. Our mission statement of Natural Purity with Passionate Delivery is the benchmark by which we judge our own success. Having been blessed with almost 700 wonderful acres, a truly awesome golf course created by Ben Crenshaw and Bill Coore that today still looks like it was established over 100 years ago instead of just 14 short years ago, and the charm of our native grasses and meadows hopefully showcases everything unique about Cuscowilla. When nature has been this good to developers, we owe it to ourselves to ensure we are faithful guardians for what has been created.



So, for those of you visiting our Golf Community and Lakefront Resort for the first time, or for those of you who have loyally supported us for many years, we offer you all our highest level of commitment to maintaining our mission statement for the years ahead. Being surrounded by nature at every glance and having one of the highest ranked and regarded golf courses in the Nation, plus working with a team of inspired Managers and Team Players that genuinely care as much about their company as my partners and I do, makes Cuscowilla different, special. The appreciative Property Owners, Members and Resort Guests we get to look after each day all combine to make the Cuscowilla difference. Tell us your favorite Cuscowilla difference...



Andrew Ward
CEO, Cuscowilla on Lake Oconee
Inspired ever since first arriving in 1998

Be a Cuscowilla Bride!

Here's our blog about weddings from our Events Manager, Jaime Murray


Holidays bring great food, family and friends and engagement rings! Personally, I've already experienced three engagements (one of my best friends included) and it's not even Christmas Day! I can only imagine the number of phone calls I'll be receiving on Friday to say the happy couple is engaged.


After the initial shock and excitement comes the serious business - finding a location! Tons of Google searches, questions, requirements and opinions (though some may not be wanted!) will lead you to your wedding location.


“Having a wedding at Cuscowilla is truly ‘one stop shopping!’ The point outside the Waterside Restaurant is a beautiful view for an outside wedding. And only a few steps away is the Waterside, where the Executive Chef will create an individual menu to suit your exact desires. The outside patio allows the perfect place to dance till you drop. The Cuscowilla Team is more than accommodating in every detail and quick to respond with helpful ideas and suggestions. Having lodging on the premises makes it easy for guests to stay close to the event so that they don't miss a thing! Our experience with Cuscowilla helped us create a once in a lifetime memory.” – Janet, mother of the bride, October 2009


If you're looking for somewhere unique and beautiful, a destination wedding that's close to Atlanta, located on a lake or golf course, Cuscowilla is your choice! With a ceremony overlooking Lake Oconee and our award winning golf course, Cuscowilla is sure to win your heart. An indoor/outdoor reception and large grounds for your guests gives you what you're looking for. With your customized wedding menu to your wedding day coordinator (yours truly!), Cuscowilla makes the wedding experience truly special and memorable for you. From hosting the rehearsal dinner to overnight accommodations to the bridesmaids luncheon to entertaining the groomsmen with a round of golf, we take care of everything. Our experienced team made up of myself, our Executive Chef Richard and our Restaurant Manager, Jeff, will make your day as carefree and wonderful as you could have imagined.


“Our experience at Cuscowilla was everything we could have dreamed of for our wedding. From the staff that worked there who treated us great every step of the way, to the beautiful Lake Oconee creating the perfect backdrop for our wedding, we loved every minute of it. All of our wedding guests commented on how impressed they were with the resort and the accommodations. Having the rehearsal dinner, ceremony, and reception all within walking distance, nestled in the cozy comfort of Cuscowilla made everyone feel like they were all truly a part of this special day.” – Megan & Tad, married August 2009


Fall weddings are booking up quickly - we only have 4 weekends left! Call me at 706-485-3168 for more information. "Say I Do...And We'll Do The Rest!"


Happy Holidays and Happy Engagements!


Jaime

Celebrate Valentine's Day at Cuscowilla

Join us at the Waterside Restaurant at Cuscowilla for a wonderful Valentine's Day meal. We'll be serving dinner on Saturday, February 13 and Sunday, February 14. Call 706-484-2044 for reservations!

Take advantage of our Romance Package for Valentine's Day! Celebrate a romantic weekend with your special someone at Cuscowilla on Lake Oconee. Package includes overnight accommodations in a Lodge Villa Suite or Lake Villa Suite, a bottle of champagne and six chocolate covered strawberries placed into your room prior to arrival.

Sunday - Thursday
$245 plus applicable taxes

Friday - Saturday
$270 plus applicable taxes

For reservations and more information, please call 706-484-0050.

Cuscowilla Golf

Here's one of our favorite quotes from one of our course designers:

"We're proud of this one, it's special." - Ben Crenshaw


We think Cuscowilla's golf course is a wonderful course. With rows of pine trees, red clay bunkers and our tall native grass, Cuscowilla offers a completely different experience than your typical golf course. While we're offering our Winter Rate for golf, come check us out!

Call our Pro Shop at 706-485-0094 to find out information about our Winter Golf Rate!

Getting to know...

Julie Zeppetini, Assistant Rooms Manager




What is your job title? Assistant Rooms Manager

How long have you been here at Cuscowilla? I began working at Cuscowilla in June of 2005.

What do you enjoy most about your job? I enjoy the interaction with all our guests and informing them about our resort and the surrounding area and meeting new people from different areas of the world.

Where are you from? How long have you been here? I arrived in the United States in November of 2002. I am originally from a town called Chesterfield in the United Kingdom, an area known as the Peak District, which is Britain’s 1st National Park. It’s located about 4 miles from Chesterfield’s town center and is home to some of England’s best scenery. My hometown is famous for its Crooked Spire, St Mary and All Saints, the Crooked Spire Church, which was built in the late 13th Century and finished around 1360. It is the largest church in Derbyshire. The Spire stands 228 feet from the ground and leans 9 feet 5 inches from its true centre. The Spire was 'twisted' when unseasoned wood was used during its construction. Then 32 tons of lead tiles were placed on top and as the timber dried out the weight of the lead twisted the spire.




What is your favorite thing about the US? My favorite thing about the US is the diversity of people and places, and how different it is from small sleepy towns compared to the hustle and bustle of New York and Las Vegas and of course how vast this country is, did you know that the United Kingdom would fit into Texas 39 times with room to spare.


What is your favorite thing about Cuscowilla? My favorite thing about Cuscowilla is the family atmosphere between all of our staff, members and home owners. From our hourly paid team members to our executives, everyone knows your name. And of course the view I get to experience each and every day is wonderful. It’s just a great place to work. When I first starting working at Cuscowilla, I was employed as a Front Desk Clerk and quickly moved into a supervisory role and then I was lucky enough to be promoted to the Assistant Rooms Manager. Another great thing about working here is that the company does promote within, which is a great opportunity for all members of our team.

What’s your favorite thing to do outside of work? When I’m not working, I do enjoy spending time on Lake Oconee, whether I’m jet skiing, boating or fishing, it’s very relaxing. My husband has recently been teaching me how to fly fish and I am looking forward to some warmer weather so I can get out there and practice some more. I like to socialize and of course shopping (what girl doesn’t like to shop?!). I also enjoy traveling. Since living here I had the chance to visit many different areas of the US - did you know that there are at least 100 things to do in each state?

What’s new and great in the Reservations Department? A newly added addition to Cuscowilla is Tommy Typhoon which is located on property in the Lake Village area, Typhoon Tommy’s offers bike rentals, Jet Ski and boat rentals. They offer pontoon boats and ski boats, as well as captained charters. Please call (706) 347-1177 for more information or visit their website at www.typhoontommys.com.




Any specials, deals or packages in the Reservations Department? At the moment, we are offering some great specials! We have our Winter Golf Packages beginning at $245.00 plus taxes and fees. All of our Winter Golf Packages include overnight accommodations in either a Lodge Villa Suite or one of our charming Golf Cottages, unlimited golf, cart fees and greens fees. We are also offering our Romance Package, which includes overnight accommodations in one of our beautiful Lodge Villas Suites, a bottle of champagne, along with chocolate covered strawberries beginning at $245.00 plus taxes and fees for that special someone in your life. For further information on packages and specials, please contact our Reservations Department at (706) 486 9616. Our hours of operation are 8:00 am – 9:00pm, seven days a week.

Cold but sunny day...

It was a bit chilly today but it was sunny! With all of the rain we've had lately, it was nice to see the sun out. There was a breeze the entire day so that made it cooler too.

The Santa Claus Open tournament this weekend may be a little cold for those players...Best of luck to all those playing in the tournament!

Great Cuscowilla Recipe!

Traditional Crème Brulee (serves 8)

Ingredients
1 qt. heavy cream
1 vanilla bean, split
1 cup sugar + ½ cup
10 egg yolks

Directions

Preheat conventional oven to 375°.

Heat cream, vanilla bean and 2 tbsp sugar in saucepot until just boiling. In a large mixing bowl whisk egg yolks and 1 cup sugar until well blended. Ladle hot cream in to egg yolks and whisk quickly until well incorporated.

Fill 8 crème brulee dishes and place them into cake or casserole pan. Cover dish with foil, and bend back two opposite corners of foil over the top of the pan to leave them exposed so that the steam can escape. Place Dish in middle rack of oven and pour in enough water to come halfway up the sides of the crème brulee. Cook for 35-45 minutes until just set, cool.
Just before serving sprinkle the top of each custard with sugar in a thin layer covering the top completely and melt with butane torch until sugar is browned but not burned. Garnish with fresh berries if desired.

Variations: you can try adding one cup of melted chocolate chips, espresso, or almost any liqueur of your choice such as Grand Marnier(orange), Frangeligo (hazelnut) or Baileys Irish Cream, flavored schnapps, etc. You can prepare the mix up to a week ahead of time, however when cooking the custard from refrigerated mix you may need to increase the cooking time for 15-20 minutes. The cooked brulees (without sugar garnish) will keep up to 4 days refrigerated.


Another great recipe from Chef Carly!

Golf Tip of the Week

Pivot For Power...

The basic problem most Golfers have is the over acceleration of the wrists, arms and hands, which nullifies the strength of the body. If you were pushing a golf cart, your hands and arms would be in a pushing mode, but your legs would be doing the work. An effective body pivot produces speed. At impact, the club should be in line with the left arm and leaning forward. Most players allow the left wrist to bend and the club to line up with the eight arm- a major power leak.


From Cuscowilla Assistant Pro, Wayne Watts

Host Your Wedding at Cuscowilla

Check out our new wedding ad!
Say I Do...And We'll Do the Rest!

Another Great Recipe!

Here's another great recipe from Chef Carly's cooking class!

Muffins

(For 12 muffins)
Ingredients
1 ½ cups flour
1/3 cups sugar
½ tbs baking powder
¼ tsp baking soda
¼ tsp salt
¼ # butter
1 cups sour cream
1 eggs
1 tsp vanilla
As needed buttermilk

Directions
Convection Oven 375
Sift flour, sugar, baking powder, baking soda, salt and any desired spices or dry ingredients. Melt butter and whisk together with sour cream, egg, and vanilla and any other desired liquid ingredients. Make a well in dry ingredients and add all of liquid, quickly and gently fold in liquid ingredients until all flour is absorbed, but do not over mix, will be lumpy. Add buttermilk as necessary if mixture is too dry, but leave the batter thick enough to hold the shape of the scoop when scooped into pan.
Bake 20 minutes. Cool in pans for 5 minutes, then move to wire rack to cool.

Recipe of the Day

Fruit Tart


Crust

Ingredients
1 1/2 cups all purpose flour
2 tablespoons sugar
1/8 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch pieces
2 tablespoons (or more) ice water
1 large egg yolk

Directions
Combine flour, sugar and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Whisk 2 tablespoons ice water and yolk in small bowl. Add to dry ingredients and blend just until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate at least 1 hour and up to 1 day.

Preheat oven to 375°F. Roll out dough on lightly floured surface to 13- to 14-inch round. Transfer dough to 11-inch-diameter tart pan with removable bottom. Press in overhang, forming double-thick sides. Pierce dough all over with fork. Freeze crust 30 minutes. Line dough with parchment paper and fill with dry beans or rice. Bake until golden brown, about 30 minutes. Transfer to rack and cool.





Pastry cream

Ingredients
2 cups whole milk
½ Vanilla Bean, split
5 large egg yolks
1/2 cup sugar
6 tablespoons all purpose flour
2 tablespoons (1/4 stick) unsalted butter


Directions
Bring milk and vanilla bean to boil in medium saucepan over medium-high heat. Remove from heat. Cover and let steep 15 minutes. Strain milk into bowl. Whisk yolks, sugar and flour in medium bowl to blend. Gradually whisk in milk. Return to saucepan and cook over medium heat until pastry cream thickens and boils, whisking constantly, about 5 minutes. Whisk in butter (and vanilla extract, if substituting). Transfer to bowl. Press plastic wrap onto surface. Chill until cold, at least 4 hours and up to 1day.


Topping

Ingredients
Assorted Fruit of your choice
1/2 cup apricot preserves, melted, strained

Directions
Spread pastry cream evenly in tart crust. Cut or peel your fruit in desired shape and arrange on pastry cream. Brush apricot glaze over fruit. Chill until set, about 15 minutes. (Can be made 6 hours ahead; keep refrigerated.)

Cuscowilla Golf Rates

Our winter golf rate is now available!

As of December 1, the rate for golf here at Cuscowilla is $89...and that includes unlimited play for the day. Join us for 18, 27 or 36!

Call the Pro Shop for more information at 706-485-0094.

Cuscowilla Cooking Class - Recipes

Here's another great recipe from Chef Carly's Cooking Classes!
(We have more classes coming up on December 8 and December 15. Call 706-484-0050 to join us!)


Eggs Benedict

You can be creative with how you serve your Eggs Benedict. Serve them on traditional English muffins or try serving them in artichokes bottoms with asparagus for a nice springtime brunch. You can serve them with Canadian bacon, or regular bacon or smoked salmon or crab cakes on top.


Hollandaise
2 tablespoons white-wine vinegar
3 tablespoons cold water
1/4 teaspoon salt
White pepper to taste
3 large egg yolks
2 sticks (1 cup) unsalted butter, clarified
2 tablespoons fresh lemon juice
3/4 teaspoon cayenne

Boil vinegar, 2 tablespoons water, salt, and white pepper in a 1 1/2-quart heavy saucepan until reduced to about 2 tablespoons. Remove from heat and stir in remaining tablespoon water.
Whisk in yolks, then cook over a double boiler with water boiling, whisking constantly, until thickened (be careful not to scramble yolks), about 1 minute. Turn off heat, but let your bowl remain on top of the double boiler. Add clarified butter in a slow and steady stream whisking yolks constantly until the desired thickness is achieved. (This step can be done in a food processor)
Whisk in lemon juice, cayenne, and salt to taste.


Poached Eggs
1 teaspoon vinegar
4 very fresh large eggs

Combine 1 1/2 inches water (about 2 quarts) and vinegar in a wide 3-quart heavy saucepan (preferably about 9 inches wide) and bring to a simmer.
Break 1 egg into a small bowl or cup and slide egg into water. Repeat with each remaining egg, spacing them evenly in saucepan, and poach at a bare simmer for 2-3 minutes for runny yolks or 4-5 minutes for medium and 5-6 minutes for well done yolks. Transfer eggs as cooked to paper towels using a slotted spoon.

Let Us Be Your Wedding Destination in Georgia...

Did you know that we hosted over 30 weddings and rehearsal dinners this year?

With a ceremony hosted on a grassy point overlooking Lake Oconee and our award winning golf course, it's easy to fall in love with Cuscowilla for your big day. From a small intimate reception to a large party, we're able to host it all. We're able to host wedding receptions, rehearsal dinners, bridesmaids luncheons, and more.

With our moto "Say I Do and We'll Do the Rest", we take care of all of your wedding needs.

For more information on hosting a rehearsal dinner, bridesmaids luncheon or wedding reception at Cuscowilla, please call us 706-484-0050.

Carly Has Dinner Planned For You!

Home-Smoked Salmon Fillets

Ingredients
1 quart water
1 cup (packed) brown sugar
1 cup sugar
1/4 cup salt
Salmon fillets with skin
3 cups (or more) wood smoke chips (chose your desired flavor such as Alder, maple or pecan), soaked in water 30 minutes, drained

Directions
Stir first 4 ingredients in large bowl until both sugars dissolve. Add salmon, skin side up, to brine, pressing to submerge. Cover and refrigerate overnight. Remove salmon from brine; discard brine. Rinse salmon under cold water. Place salmon, skin side down, on rack. Let stand until top is dry to touch (do not pat dry), about 1 hour.

To smoke using stove top and oven:
Heat oven and then turn heat down to low. Place salmon skin side down on wire rack and tent with foil on top. Heat cast iron skillet on high and toast chips until they begin to smolder and smoke, about 5 minutes. Place salmon on top rack of oven with smoking chips on rack directly underneath. Allow to smoke for 15-20 minutes and reheat chips in cast iron skillet on stove top. Allow to smoke for 15 minutes more. Check your salmon if it has a firm temperature and glaze then it is ready, if not reheat chips again and smoke for 15-20 minutes more. (A tail piece will take about 30-40 minutes, a thicker piece will take about 45-55).

To smoke using BBQ
Prepare barbecue (medium-low heat). Using 2 layers of foil, make 12 x 10-inch foil rectangle with 1-inch-high sides. Place 3 cups smoke chips on foil rectangle. Set atop coals 5 minutes before grilling salmon. Position barbecue rack at least 6 inches above briquettes. Position vents on barbecue so that chips smoke and briquettes burn but do not flame.
Using 3 layers of foil, make another 12 x 10-inch foil rectangle with 1-inch-high sides. Using skewer, pierce 6 holes evenly over bottom of rectangle. Arrange salmon, skin side down, on rectangle. Place salmon on foil on grill. Cover; cook until salmon is firm to touch and glaze forms over salmon, adding more smoke chips to barbecue if necessary, 30 minutes to 1 hour, depending on heat of grill.
Serve warm or at room temperature. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.)





Wild Mushroom Risotto

Ingredients
6 1/2 cups chicken stock
1 tablespoon olive oil
1/2 stick (1/4 cup) unsalted butter
1/4 lb fresh wild mushrooms such as porcini, chanterelles, or hedgehogs, trimmed and chopped
1/3 cup finely chopped shallots (about 2)
1 1/2 cups Arborio rice* (10 oz)
1/2 to 1 teaspoon white truffle oil* (optional)
1 1/2 oz finely grated Parmigiano-Reggiano or other cheese of your choice (3/4 cup)
1 teaspoon chopped fresh chives

Directions
Bring stock to a simmer in a 4-quart pot and keep at a bare simmer.
Heat oil with 1 tablespoon butter in a 4- to 5-quart heavy saucepan over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until browned and any liquid they give off is evaporated, about 4 minutes. Season with salt and pepper, then transfer to a bowl.
Cook shallots in 2 tablespoons butter in same saucepan over moderate heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute.
Ladle in 1 cup simmering stock and cook at a strong simmer, stirring with a heat proof rubber spatula, until absorbed. Continue simmering and adding stock, about 1/2 cup at a time, stirring very frequently and letting each addition be absorbed before adding next, until rice is just tender and creamy-looking, 16 to 18 minutes. (Save any leftover stock for another use.)
Remove from heat and stir in remaining tablespoon butter, sautéed mushrooms, truffle oil to taste (if using), cheese, chives, and salt and pepper to taste. If desired, thin risotto with stock.