GOLF KITCHEN RECIPE: GLENARBOR BUTTERNUT SQUASH AND APPLE BISQUE Recipe by Carey Favreau, former Executive Chef at GlenArbor Golf Club, New Bedford, New York

 

GLENARBOR BUTTERNUT SQUASH AND APPLE BISQUE

Recipe by Carey Favreau, former Executive Chef at GlenArbor Golf Club, New Bedford, New York

Recipe and photo courtesy of Golf Kitchen by Diana DeLucia. For more information, please visit www.golfkitchen.com

Serves 10 – 12

Ingredients

Bisque
8 oz. butter
2 large Spanish Onions (roughly chopped)
2 Granny Smith apples (peeled, seeded and diced)
½ cup. Vermont Maple Syrup
½ cup. Light brown sugar (packed)
4 ea. Cinnamon sticks (tied together)
3 large. Butternut Squash (peeled,seeded and diced)
Water
Salt and White Pepper (to taste)
1 cup. Light Cream

Garnish
Crème Fraiche
Chives
Cinnamon Crouton

Preparation

In a large soup pot melt butter over medium heat, add onions and apples and sauté.

When onions are translucent, add syrup, sugar and cinnamon sticks.

Mix well and add diced butternut squash.

Add just enough water to cover ¾ of ingredients and stir well.

Bring to slight boil, turn down and simmer till butternut squash is fork tender, stirring occasionally, remove and discard cinnamon sticks.

Puree with hand blender or counter top blender well, strain and season with salt and white pepper.

Just before serving soup add 1 cup of slightly warmed light cream to smooth the taste and texture.

Assembly

Pour into your favorite bowl or cup, garnish with crème fraiche, chives and cinnamon croutons.

Wine Match

“Blank Stare”, Sauvignon Blanc, Orin Swift Cellars, Russian River valley, Sonoma County 2016

 

 

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GOLF KITCHEN RECIPE: SOFT CHOCOLATE GANACHE Recipe by Scott Pikey, Executive Chef at Mayacama Golf Club, Sonoma County, California

 

SOFT CHOCOLATE GANACHE

Recipe by Scott Pikey, Executive Chef at Mayacama Golf Club, Sonoma County, California

Recipe and photo courtesy of Golf Kitchen by Diana DeLucia. For more information, to subscribe to Golf Kitchen Magazine, or to order a copy of the famous Golf Kitchen Cookbook, visit www.golfkitchen.com

Ingredients

Soft Chocolate Ganache
284 grams Bitter Sweet Chocolate (63% or higher)
470 grams Heavy Cream
1 ½ Gelatin Sheets
200 grams Cold Water (#1)
½ teaspoon Agar Powder
55 grams Cold Water (#2)
¼ teaspoon Salt

Honey Comb Candy
300 grams Sugar
110 grams Water
30 grams Honey
65 grams Corn Syrup
4 teaspoons Baking Soda

Mandarin Orange Segments
100 grams Mandarin Orange Segments
300 grams Sugar
150 grams Water

Mandarin Orange Fluid Gel
335 grams Mandarin Orange Juice
75 grams Water
75 grams Sugar
6 grams Agar Powder
1 Tablespoon Lemon Juice

Candied Kumquats
100 grams Sliced Kumquats
200 grams Water
200 grams Sugar

Preparation

Soft Chocolate Ganache

Bring the heavy cream to a simmer and pour over the chocolate. Allow the cream and chocolate mixture to sit for five minutes.

Slowly stir the cream into the chocolate and mix until the mixture is completely emulsified and all the chocolate is melted. Set aside and keep warm.

Soften the gelatin in cold water #1.

Mix together agar powder and cold water #2.

In a small sauce pan bring the agar/water mixture to a simmer and cook for 3 minutes.

Strain the gelatin and add it to the hot agar/water mixture and whisk until the gelatin has completely dissolved.

Whisk the gelatin mixture into the chocolate and strain. Pour chocolate ganache into a parchment lined 8×8 cake pan and place in the refrigerator until completely set. About 4 hours.

Honey Comb Candy

Line an 8×8 cake pan with parchment paper.

In a small sauce pot, mix together the sugar, water, honey and corn syrup.

Cook the mixture until it reads 270° F on a candy thermometer. Quickly stir in the baking soda and pour candy onto the parchment lined cake pan.

Allow to cool slowly at room temperature for two hours.

Break into small pieces using a fork and store in an air tight container in a cool dry place.

Mandarin Orange Segments

Peel the mandarin orange and carefully pull apart the segments.

Clean as much of the white pith off of the segments using a small paring knife.

Lay the segments flat in a shallow pan.

Bring the water and sugar to a boil making sure the sugar is fully dissolved.

Pour the hot syrup over the mandarins and allow the segments to cool in the refrigerator.

Store in the refrigerator in an air tight container.

Mandarin Orange Fluid Gel

In a small sauce pan whisk together the water and agar powder and bring to a simmer.

Cook for three minutes then add the sugar and cook for 10 more seconds.

Whisk the mandarin and lemon juice into the hot syrup. Quickly pour the mixture onto a lightly oiled sheet pan and place in the refrigerator to cool for at least one hour.

The gel will be hard, cut into ½ inch cubes and place in a blender.

Slowly blend the mixture until it reaches a smooth paste. Place in a piping bag and store in the refrigerator.

Candied Kumquats

Slice the kumquats into rings about 1/16 th of an inch wide, removing all of the seeds.

Bring a pot of water to a boil and place the kumquats in cooking for 30 seconds.

Strain the kumquats and cool in ice water. Repeat the process one more time.

Bring the sugar and water to a boil then add the kumquats.

Simmer the kumquats until 75% of the syrup has been reduced.

Pour onto a sheet pan and allow to cool. Store in the refrigerator in an air tight container.

Assembly

Unmold the chocolate ganache onto a cutting board.

Using a hot dry knife cut the ganache 1 inch by 4 inches.

Place the soft chocolate ganache onto a serving plate and top with the honey comb candy, mandarin orange segments and candied kumquats.

Pipe dots of the fluid gel around the ganache.

Enjoy!

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GOLF KITCHEN RECIPE: SALTED PEANUT POPCORN BAVARIAN Recipe by Oscar Bonelli, Executive Pastry Chef at Royal Poinciana Golf Club, Naples, Florida

 

SALTED PEANUT POPCORN BAVARIAN

Recipe by Oscar Bonelli, Executive Pastry Chef at Royal Poinciana Golf Club, Naples, Florida. Image by Stephanie Starr.

Recipe and photo courtesy of Golf Kitchen by Diana DeLucia. For more information, to subscribe to Golf Kitchen Magazine, or to order a copy of the famous Golf Kitchen Cookbook, visit www.golfkitchen.com

Serves 4

Ingredients

Popcorn Milk
600 grams Milk
200 grams Fresh made Popcorn

Caramel Glaze
​425 grams Sugar
325 gram Heavy Cream
375 grams Water
50 grams Gelatin
15 grams Salt

Salted Peanut Popcorn Bavaria
500 grams Popcorn Milk (see recipe)
120 grams Eggs Yolk
75 grams Sugar
24 grams Gelatin Sheets (soak in cool water)
200 grams Milk Chocolate
200 grams Dark Chocolate
600 grams Whipped Cream

Preparation

Popcorn Milk

Bring the milk to a boil in a saucepan and then infuse with fresh Popcorn for 20 minutes. Set aside.

Caramel Glaze

In a heavy bottom saucepan, add the sugar and melt until caramelized. Chef Note: This should take about 4 minutes at medium heat.

Add the heavy cream slowly, and incorporate using a wooden spoon.

In a large pan, soak the gelatin sheets in cool water until soft and add to the mixture.

Add the salt and stir with the spoon to incorporate it. Set aside.

Salted Peanuts Popcorn Bavarian

In a medium saucepan, slowly heat the Popcorn infused milk.

In a saucepan, whisk the milk, egg yolks and sugar and cook on the stovetop until to 185 degrees °F.

Bloom the gelatin in cold water until soft, then add to the Popcorn infused milk.

Put the milk and dark chocolate into a stainless-steel bowl and pour the hot popcorn milk over the chocolate and allow it to dissolve. Whisk to incorporate.

When the mixture is cool, start to fold in the whipped cream with a rubber spatula until fully incorporated.

Pour the mixture into four 4- inch semi-sphere molds,

Fill each mold to the top edge and place in the refrigerator to cool and set. Chef Note: This will take about 8 hours.

Assembly

Remove the chocolate popcorn Bavarian from the semi-sphere mold and set in the center of an 8-inch plate.

Spoon the caramel over the top the Popcorn and the Bavarian and allow it to run slightly down the sides and onto the plate.

Finish the top of the Bavarian with some popcorn and drizzle with more caramel sauce if desired.

Serve immediately.

Wine Match

Far Niente Dolce Dessert Wine

– Matthew Selva
Food and Beverage Manager / Sommerlier

 

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GOLF KITCHEN RECIPE: PORK CHOP, HOUSE-MADE SAUSAGE, AND PEAS Recipe by Jonathan Hancock, Executive Chef at Richland Country Club, Nashville, Tennessee

 

 

PORK CHOP, HOUSE-MADE SAUSAGE, AND PEAS

Recipe by Jonathan Hancock, Executive Chef at Richland Country Club, Nashville, Tennessee

Recipe and photo courtesy of Golf Kitchen by Diana DeLucia. For more information, to subscribe to Golf Kitchen Magazine, or to order the famous Golf Kitchen Cookbook, visit www.golfkitchen.com

Serves 4

Ingredients

House_made Sausage
Chef Note: yields 16 six ounce links or 32 three ounce links, you will have some left over)
6 pounds high quality Fatty Pork Shoulder
32 millimeter Hog Casings
2 ½ Talespoons Kosher Salt
1 teaspoons Allspice (ground)
½ teaspoon Cloves (ground)
1/2 teaspoon Nutmeg (ground)
1 teaspoon Coriander (ground)
7 Juniper Berries (ground)
½ teaspoon Celery Seed
1 teaspoon Black Pepper (coarse ground)
1 teaspoon Cayenne Pepper
1 teaspoon Cure #1
1 teaspoon dry Mustard (Colemans)
2 teaspoons Garlic Powder
4 teaspoons Aleppo (ground)
1 1/3 teaspoons Onion Powder
1 ½ teaspoons fresh Thyme Leaves

Pork Chops
Brine (Make a brine out of 1 gallon of water, ½ cup of salt, and ¾ cups brown sugar)
4 of the best quality thick porkchops you can find (We prefer Bear Creek Farm)

Pea Puree
3 large Leeks
3 cloves Garlic
Olive Oil
¼ cup dry White Wine
1 1/2 cups Heavy Cream
2 pounds Fresh English Peas (blanched)
1 Tablespoons Butter
Salt (to taste)

Potatoes
2 large Russet Potatoes
1/2 cup Heavy Cream
4 Tablespoons Butter

Carrots and Turnips
4 large Carrots
4 large Sweet Turnips
3 Tablespoons Butter

Garnish
8 Sugar Snap Peas (blanched, and sliced on one side to expose the peas in the middle)
Pea Tendrils
Sweet Alyssum
2 sprigs Thyme

Preparation

House-made Sausage

Chef Note: Make ahead of time.
Dice the pork shoulder into 1 ½ inch chunks and toss with all of the spices. Place in the freezer for 20 minutes.
Grind through a fine die on your meat grinder, then stuff in to the casings twisting in to 3 ounce (or 6 ounce) links as you go. Let the sausages air dry overnight in the cooler uncovered.
The next day smoke at 160 °F for 1 hour or until an internal temperature of 145 °F then cool completely.

Porkchops
Add the Porkchops to the brine and refrigerate overnight. The next day remove the chops from the brine, pat dry, and vacuum seal. Set a sous vide water bath up to 142 °F and cook for two hours, remove from the bath and chill.

Pea Puree
Slice the leeks and garlic and gently sweat in a pan with oil, being careful not to develop color, about 5 minutes. Add the white wine and allow to reduce until almost completely dry then add 1 ½ cups of the heavy cream. Bring back to a dull simmer and allow to cook until slightly thickened then add ½ pound of the blanched English peas and cook for one more minute. Transfer the contents to a high speed blender with 1 Tablespoon of butter and blend until completely smooth, season to taste with salt. Reserve warm.

Potatoes
Peel and small dice the potatoes, place in a small pot, and cover with water. Simmer gently until potatoes are tender, drain, then pass through a food mill. Vigorously whisk in the remaining ½ cup of cream, 4 Tablespoons of butter, and season to taste with salt. Reserve warm.

Carrots and Turnips
Peel and wash the carrots and the Turnips. On a meat slicer slice each carrot in to 1/8in strips, stackin the slices on top of each other for each carrot, repeat with the turnips. Take each stack and roll in to a cylinder and secure with butchers twine. Cook over medium heat in a saute pan with butter and thyme, basting frequently until lightly caramelized and just cooked. Remove the vegetables from the pan and let drain on paper towels.

Assembly

Place the sausages in a pan in a 400 °F oven until just warmed through, about 7 minutes.
While the sausages are cooking remove the porkchops from the bags and sear in a hot pan with oil until you have caramelization on each side and they are just warmed through.
Heat the peas and sugar snaps in one cup of water with 3 Tablespoons of butter and a pinch of salt to warm.
Make a small circle of pea puree in the center of each plate.
Cut each pork chop in to two pieces and place on top of the puree.
Make a small dollop of the potatoes towards the bottom of the plate and place the sausage on top.
Place one each carrot spiral and one each turnip spiral just above where you put the sausage.
With a slotted spoon, spoon the peas and sugar snaps liberally around the plate, garnish with the pea tendrils and sweet alyssum.

Wine Match

Santa Margherita Pinot Grigio 2018

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GOLF KITCHEN RECIPE: PROFITEROLES Recipe by Sebastian Motoasca, Pastry Chef at Boca West Golf and Country Club, Boca Raton, Florida

 

PROFITEROLES

Recipe by Sebastian Motoasca, Pastry Chef at Boca West Golf and Country Club, Boca Raton, Florida

Recipe and photo courtesy of Golf Kitchen by Diana DeLucia. For more information, to subscribe to Golf Kitchen Magazine, or to order a copy of the famous Golf Kitchen Cookbook, visit www.golfkitchen.com

Serves 24 (1.5 ounce profiteroles)

Ingredients

Profiteroles
4 oz. Plugra Butter
8 oz. Whole Milk
½ oz. Sugar
Salt (pinch)
½ oz. Vanilla Extract
6 oz. All-Purpose Flour (sifted)
9 Whole eggs

Sugar Crust
4 ½ oz. Plugra Butter
5 ½ oz. Sugar
5 ½ oz. All Purpose Flour (sifted)
½ oz. Vanilla Extract
Food Coloring for Shades.

Raspberry Jam
10 oz. Raspberries (fresh)
6 oz. Sugar
½ Lemon (juiced)
1 gram Pectin N.H.

Linzer Cookie Disk
6 oz. Plugra Butter
3 oz. Sugar
2 oz. Egg Yolk
¼ oz. Vanilla Extract
8 oz. All-Purpose Flour (sifted)

Chocolate Mousse
3.5 oz. Milk
3.5 oz. Heavy Cream
3.5 oz. Egg Yolk
1.5 oz. Sugar
2 ¼ oz. Trimoline
8 ½ oz. 65% Vahlrona Chocolate
17 oz. Heavy Cream for whipping

Preparation

Profiteroles

Over medium heat combine the butter, milk, sugar, salt and vanilla extract and bring to a boil. Remove from heat and immediately add the flour using a wire whip.

Stir until the flour is completely incorporated and let cool for 5-7 minutes in a mixing bowl. Add the eggs, one at a time using a mixer with a paddle on a low to medium speed.

Sugar Crust

Combine the butter and sugar using a mixer on medium speed with a paddle, cream until pale. Add the vanilla, and mix. Add the sifted flour and mix until completely incorporated.

Roll the mixture to ⅛ inch. thickness and refrigerate.

When cool, remove from fridge and with a round cutter create disks about 1 ½ inches in width.

To assemble the profiteroles scoop 1 ½ oz. profiterole dough onto a Silpat and place sugar crust disk on top.

Bake at 350 °F for 18-20 minutes and allow to cool to room temperature.

Raspberry Jam

Combine all ingredients in a stainless pot and cook until 220 °F

Push the mixture through a fine strainer to remove seeds.

Return to the stove and cook for 3-4 minutes, then cool and reserve.

Linzer Cookie Dish

In a mixer with a paddle combine butter, sugar, and vanilla.

Cream until pale and add the egg yolk. Reduce speed to slow and add the sifted
​flour. Mix until combined.

Roll dough to ⅛” thickness and using a round cutter cut 2” circles.

Place on Silpat and bake at 300 degrees for 15 minutes or until golden brown.

Chocolate Mousse

Combine chocolate and trimoline in a mixing bowl and reserve.

Over low heat combine milk and cream and bring to a simmer.

In a mixing bowl combine yolks and sugar and whip until pale.

Slowly add half the cream mixture to the egg and sugar while constantly stirring. Add the cream and egg-sugar mixture back into remaining cream continuing to stir over low heat while constantly whisking heat mixture to 180 °F.

Strain cream and egg mixture into chocolate and stir to combine.

While cooling, whip reserved heavy cream to a soft peak. When egg and cream mixture reaches 110 °F fold in whipped cream, refrigerate when done.

Assembly

Cut a small hole in the bottom of each profiterole. Using a piping bag fill with chocolate mouse leaving some room for the raspberry jam.

Using piping bag finish filling profiterole with the raspberry jam.

Place profiterole on a Linzer cookie circle.

Garnish profiteroles with powdered sugar, fresh raspberries and lightly whipped cream or as desired.

 

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