 Recipe by Scott Haegele, Director of Clubhouse Operations at Royal Poinciana Golf Club, Naples, Florida, USA Chef Note: You will need four 3 ounce glass dishes that can hold the scallops and marinade. These glasses need to be placed onto a 12-inch entrée plate for finale presentation. The ice plate was specially built for the presentation and is not necessary. Serves 1 Ingredients Scallops
Scallop Marinade 1
Scallop Marinade 2
Scallop Marinade 3
Scallop Marinade 4
Garnish
Preparation Scallops Sprinkle the scallops with the sea salt, white pepper and Espelette pepper. Slice each scallop into three pieces. Set aside. Marinades In four separate bowls, add the ingredients for each of the four marinade recipes and mix. Assembly Fill each glass dish with the three slices of scallop, the four different marinades and chill before serving. Wine Match Alphonse Mellot 2016 Edmond ( Sancerre)   Painting of Royal Poinciana Golf Club by renowned artist and painter Graeme Baxter.
Image courtesy Royal Poinciana and Graeme Baxter
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 Recipe Hannah Flora-Mihajlovic, Executive Sous Chef at Mizner Country Club, Delray Beach, Florida, USA Image courtesy Mizner Country Club Yields 2-4
Ingredients Duck
Lentils
Chocolate Sauce
Garnish
Preparation Duck Place duck breasts on parchment, freeze for 15 minutes. Once semi frozen, score the skin with a hot pan, skin side down, render the fat for 3 minutes depending on thickness of fat. Flip and sear the other side of duck breast for 1 minute. Set your sous vide for 58°C/ 136°F Place the seared duck breast in vacuum bag with 1 Tablespoon butter, fresh sage, orange zest and thyme. Seal bag tight and place into the sous vide. Cooking time of duck: 1.5 hours Remove from vacuum bag, sear skin second time to achieve crispiness. Cut and portion. Lentils In small sauce pot with the olive oil, sweat the shallots and garlic. Add the thyme and rosemary and toast until the herbs release spices , about 1 minute. Add the lentils and stir until coated in aromats. Add vegetable stock and bring to a boil. Reduce to simmer and cook for 14 minutes or until tender. Chocolate Sauce With a sauce pot on low heat, melt dark chocolate chips until smooth. Stir in curry spices, garam marsala and finsh with salt. Assembly Cut the duck breasts in half at a bias. Set aside. Using a paint brush, brush chocolate sauce onto the serving plate. Using the chocolate sauce as your guide, vertically place the two pieces of duck, one face up, one on the side. Spoon small piles of lentils and pomegranate seeds around duck. Garnish with the orange segments and sunflower sprouts.  Recipe by Christopher Park, Executive Chef at Wycliffe Golf and Country Club, Wellington, Florida, USA Image by Diana DeLucia Yields: 2 Ingredients
Leek Base
Puff Pastry Shell
Garnish
Preparation In a large frying pan, sauté the onions and celery until tender. Add the shrimp shells and tomato paste and continue to cook for a few minutes. Deglaze with white wine and reduce until almost gone. Add the heavy cream and simmer by half, then let steep for 15 minutes and strain into a bowl. Save this Cream mixture for after cooking the Shrimp. Sauté the shrimp for two minutes and add mushroom and garlic. Continue to sauté until tender making sure not to brown the garlic. Deglaze with brandy and reduce until almost gone then add the cream mixture and bring it to a simmer. Season with salt and pepper and add the peas. Leek Base Sauté on low until tender and season. Set aside. Puff Pastry Shell Cut two Circles shapes about 3inches of the puff pastry dough. On one of the shapes cut a hole in the center. Brush the full piece with egg wash and lay the other piece on top. Make four of these. Bake at 350 °F for 15 minutes. Let rest, then push in the inner ring to make a bowl shape. Assembly On a serving plate, place the leeks in the center as the base. Place the puff pastry shell on top of the leeks with the bowled side up. Fill the bowl with the shrimp and shrimp mixture and drizzle the sauce around the plate. Garnish with pea shoots. Serve immediately. Wine Match  The Wycliffe Clubhouse, image courtesy Wycliffe Golf and Country Club
 This recipe was created by Shaun C. Lewis, Executive Chef and Assistant General Manager at Liberty National Golf Club, New Jersey, New York, USA. The savory macaron was inspired by The Truffle Explosion (a liquid filled ravioli) on a visit to Alinea, the renowned restaurant spear headed by Grant Achatz in Chicago, Illinois. Shaun created his Truffle Macaron and tested it out during a private lunch with music legend Alice Cooper and his manager Shep Gordan, both avid foodies who were dining at the prestigious club. Ingredients
NOTE: METHOCEL™ F50 is a water-soluble polymer derived from cellulose. Methocel is a high purity, non-ionic cellulose ether, and performs as a rheology modifier, further it functions as a suspending aid, stabilizer, surfactants, lubricants, protective colloids, and emulsifiers. Truffle “Ganache”
Preparation Season your truffle stock to taste. In a blender, shear in Methocel F50 and allow to Hydrate overnight. Put the mixture into a table top lender and whip in the xantham gum. Continue to whip until it forms somewhat stiff peaks. Transfer to a pastry bag fitted with a round tip and form macarons on dehydrator sheet. Dehydrate at 54.5°C for eight hours. Truffle “Ganache” Season the truffle stock and in a blender shear in the Gellan Gum. Transfer to a saucepot and bring to a simmer while stirring continuously, allow to simmer for one minute. Transfer to a container. Allow to cool and set till cold. Transfer to blender and purée adjusting consistency and seasoning. Assembly Placed truffle ganache in a pastry bag with a round tip and pipe in between one macaron and top with another macaron. Serve immediately.  The iconic clubhouse at Liberty National Golf Club, New Jersey, USA. Image courtesy Liberty National Golf Club.
 Recipe by Hailey Clower, Mixologist at Sebonack Golf Club, Southampton, New York, USA Image by Diana DeLucia Serves 1. Ingredients
Garnish
Preparation Add all ingredients to a champagne flute with ice. Garnish with the maraschino cherry and 2 mint leaves. Serve immediately! Enjoy!  The Sebonack Clubhouse looking back from the Atlantic Ocean
Image by Lawrence Casey Lambrecht, courtesy Sebonack Golf Club  Recipe by Blake Burgard, Executive Chef at The Tuxedo Club, Tuxedo Park, New York, USA Image by Diana DeLucia Yields 4 Ingredients
Curing Mix
Sun choke Puree
Garnish
Preparation Preserved Oranges (make 4 weeks ahead of time) Cut 6 oranges into wedges. Mix salt and sugar. Layer orange wedges in a clean jar with the salt ad sugar mixture in between each layer. Cover with juice of remaining oranges and lemon (enough to submerge). Leave in a cool dark place for at least four weeks. Once oranges are ready, remove from brine. Cut the flesh from the rind. Poach the rind in water for about 20 minutes. Transfer the rind and a little of the poaching water to a blender. Puree until smooth consistency. Chef Note: Can thicken with xanthan gum if necessary. Place in squeeze bottle for assembly. Prepare Ahead of Time Combine all ingredients for the curing mix and split in half. Set aside. Roast 2 chioggia beets 300°F one hour or until tender. Set aside. Slice 1 beet very thin on mandolin and hold in cold water. (save for garnish) Duck Breast Trim the duck breast and score the skin. Coat the duck breast in the curing mix, cryovac and let stand in fridge for 3 hours. Rinse, dry and season the breast with salt and pepper. Place the breast skin side down in a flat cast iron skillet on as low a heat as you can keep the burner. As the fat renders, drain the excess. Chef Note: Try to render as much fat as possible, it will take a good 20-30 minutes. Do not flip the duck. When the skin is rendered and crispy, remove from heat and let cool on a wire rack. Duck Confit Cover the duck legs with the reserved curing mix. Cryovac and let stand in fridge overnight. Wash duck legs and dry. Place legs on a wire rack and place in preheated 375°F oven for 25-35 minutes until nicely browned and fat rendered. Reserve the rendered fat. Place the duck legs in cryovac bags with 2-3 ounces of the reserved duck fat, smashed garlic cloves, bay leaf and salt and pepper to taste. Seal and submerge in 155°F water bath for 24 hours. Roast in 400°F oven until skin is crisp and warmed through for service. Sun Choke Puree Place the peeled sun chokes, heavy cream, butter and salt in cryovac bag and seal. Steam for 30-40 minutes until sunchokes are exceedingly tender. Empty contents of the bag into a blender and puree until smooth. Adjust seasoning and consistency if necessary. Beets/Chanterelles Season beets with EVOO, salt and pepper. Roast until tender. Cut into wedges. Sautee the chanterelles in butter. Assembly Spoon Sunchoke Puree onto a serving plate. Slice the duck breast length wise - 4 portions per breast. Place on top of sunchoke puree. Place the warmed beets and chanterelles around sliced breast. Toss the bitter greens and thin sliced chioggia beet with EVOO, Meyer lemon juice, and salt. Place on opposite side of plate from duck breast. Place crisp duck leg confit next to salad. Place small dot’s of preserved orange puree around salad. Garnish with red veined sorrel pea tendrils and blue viola flowers. Wine Match 2014 Domaine Odoul-Coquard Gevrey Chambertin   The Tuxedo Club, Golf Clubhouse, Tuxedo Park, New York, USA
Image courtesy The Tuxedo Club  Recipe by Callie Meyer, Executive Pastry Chef at Wycliffe Golf and Country Club, Wellington, Florida, USA Image by Diana DeLucia Yields 12 Ingredients Key Lime Curd
Vanilla Panna Cotta
Mirror Glaze
Key Lime Mousse
Graham Cracker Crunch
Garnish
Preparation Key lime Curd Whip sugar and egg yolks until thick. Heat Key Lime juice and temper into the egg mixture. Place mixture over a double boiler and cook until thickened. Add bloom gelatin and butter. Strain through a fine mesh strainer. Poor curd into small silicon domes and freeze. Vanilla Bean Panna Cotta Bring cream, milk and sugar to a simmer and add bloom gelatin strain. Add vanilla paste and pour halfway full into Silkomart Samurai mold. Chill. Add frozen Key Lime curd insert, pour remaining Panna Cotta over top and freeze. Mirror Glaze Boil water sugar and glucose. Add bloom to gelatin. Pour mixture over chocolate and add con- densed milk. Add a few drops of green food coloring to desired color. Chill. Key Lime Mousse Temper warm Key Lime juice into sugar and egg mixture. Place mixture over a double boiler and cook until thick. Chill. Fold in whipped cream. Place in piping bag with small star tip and chill. Graham Cracker Crunch Mix together graham crackers, melted butter and sugar and place on sheet tray lined with parchment. Bake in a 325º oven until toasty, about 10 minutes. Assembly Unmold Panna Cotta. Over a wire rack, glaze the Panna Cotta with the warmed mirror glaze. Plate Panna Cotta with graham cracker crunch, Raspberry Coulis and crispy meringues. Garnish with micro mint and the fresh raspberries. Wycliffe Golf and Country Club, Wellington, Florida, USA
Image courtesy Wycliffe  Recipe by Harris Sakalis, Executive Chef at The Fairmont, Southampton, Bermuda Image by Diana DeLucia Yields 20
Ingredients Rum Raisin Cake
Rum Sauce
Orange Fluid Gel
Chocolate Cremeux Yields 40 quenelle flexi molds
Honey Crème Anglaise
Confit Orange
Preparation Rum Raisin Cake Soak raisins in rum overnight, covered at room temperature. Drain raisins (saving the rum for sauce below), allow to dry briefly and toss with ¼ cup of All -purpose flour. Whisk together flour and baking powder, set aside. Cream butter, shortening, sugar and salt until fluffy, 3 minutes. Add eggs one at a time then vanilla, scrape well and beat on high 1 minute. Add flour, baking powder, and milk and mix on low combine then high 30 seconds. Fold in coated raisins and pipe into rectangle Flexi molds with four dots. Bake at 310°F until golden brown and set. Remove from oven and allow to cool to room temperature 20-30 minutes before serving, pour rum sauce over the top and allow to soak in. Rum Sauce Melt butter, whisk in brown sugar until dissolved, add rum and boil a few minutes until some of the alcohol has cooked off. Rewarm if needed before pouring over cake. Orange Fluid Gel Bring orange juice and agar to a simmer. Pour into a container and chill completely until firm set. Hand-blend until smooth. Chocolate Cremeux Make anglaise with first seven ingredients to 176°F Strain over chocolate, emulsify and pour into quenelle flexi molds, freeze Honey Crème Anglaise Make an anglaise to 179°F. Chill. Confit Orange Blanch oranges twice in boiling water for 30 seconds, changing water in between. Carefully cut oranges in half then cut each half into 4-5 slices. Place slices and the first amount of sugar and water to cover in a pot and cook on lowest heat, so liquid is at a bare simmer for 6-7 hours, adding more water as needed to cover slices. Remove from heat, cover with plastic and leave in the fridge overnight. Drain slices, keep liquid. Return to clean pot, add the second amount of sugar and water to cover. Cook on lowest heat with liquid at a bare simmer for 1-4 hours until slices are translucent, and all bitterness is gone from pith and rind. Chill thoroughly in syrup. Drain and cut each slice in half for service. Assembly Pour rum sauce over cake set on a wire rack and allow to soak in, pouring twice if a stronger flavor is desired. Pipe a line of orange fluid gel across a rectangular plate. Place rum raisin cake across the line of gel. Fill wells on cake (if using that mold) with orange fluid gel. Spoon honey anglaise in a line on either side of the cake. Cut a single wedge of orange confit in half and place flat side down on either end of the cake. Place quenelle of chocolate cremeux on top of the cake at an angle. Serve immediately.  Recipe by Ricardo Motto, Executive Chef and Francis Mallmann, Ambassador at The Garzon Club, Maldonado, Uruguay. Image by Diana DeLucia Yields 24
Ingredients Empanada Dough
Empanadas Mendocinas
Preparation Dough Bring the water and salt to a boil in a small saucepan over high heat. Add the lard and stir until it melts, then transfer to a large wide bowl. Allow to cool to room temperature. Using your hands, gradually add 5 ½ to 6 cups of the flour, about 1 cup at a time, until you can gather the dough into a ball. Sprinkle with ½ cup flour on a work surface to prevent sticking and knead the dough, adding more flour until it will not absorb any more; the dough should be stiff. Divide the dough in half, shape into disks, and wrap in plastic. Chill for at least 1 - 24 hours. Empanadas Trim and discard any gristle from the meat, but leave the fat. With a sharp knife, chop the meat into 1/8-inch pieces. Transfer the meat to a bowl and season with salt and pepper. Melt 6 Tablespoons of butter and 1 Tablespoon of the lard in a large skillet over medium-low heat. Add the onions and sauté until they are translucent, about 8 minutes; do not allow them to brown. Add the red pepper flakes, cumin, pimentón, and the white part of the scallions and sauté for 2 minutes more. Turn off the heat and stir in the scallion greens then season to taste with salt and pepper. Heat the olive oil in a large skillet over high heat. Brown the meat in batches, and spread the browned meat out on a tray, so it doesn’t steam. When all the meat is browned, combine in a bowl with the onion mixture, the remaining 3 Tablespoons of lard, and the oregano. Adjust the seasoning, cover with plastic wrap, and chill until firm. Assembly To assemble and cook the empanadas, cut one piece of dough in half; keep the other half covered with plastic until ready to use. With a rolling pin, roll the dough out on a floured work surface into a rectangle about 8 by 22 inches and 1/8 inch thick or less, or roll through pasta machine, starting on the widest setting and decreasing settings as you continue until the dough strips are 1/8 inch thick or less. On the floured surface, using a biscuit cutter or a water glass, cut the dough into 3 ½-inch circles; you should be able to cut 6 circles. Transfer the circles to a floured baking sheet and cover with plastic wrap. Repeat with the remaining dough. Heat an horno de barro or home oven (with the racks positioned in the upper and lower thirds of the oven) to 350°F. Remove the filling from the refrigerator. Oil two large baking sheets. Cut the remaining 4 Tablespoons butter into small pieces, and set out a cup of water. Lay a circle of dough in the palm of your hand. Place a heaping tablespoon of filling onto one half of the circle, leaving a 1/3-inch border, and top the filling with a pinch each of chopped egg and chopped olives and a dot of butter. With your finger or a pastry brush, moisten the edges of the dough with water, then fold the dough over the filling in a half-moon shape and pinch the edges together, forming pleats to seal the dough. Transfer to one of the oiled baking sheets. Repeat with the remaining dough circles and filling. Alternate Method Layout the circles of dough in rows on a floured surface. Spoon the filling onto one half of each circle and top with egg, butter, and olives. Brush the edges with water, fold over as above, and press with the back of a fork to seal the edges. Transfer to the baking sheets. Bake for 15 to 17 minutes, until lightly browned. Serve immediately.  Recipe courtesy Royal Poinciana Golf Club, Naples, Florida, USA Image by Stepanie Starr The Last Word was one of the first pre-Prohibition drinks to lead the cocktail revival of the early days. Murray Stenson of Seattle’s Zig Zag unearthed the equal-parts classic—gin, maraschino liqueur, Chartreuse and lime juice—in Ted Saucier’s 1962 book, “Bottoms Up.” Before long, the Last Word was a staple in cocktail bars across the country, revered for its heady balance of sweet, sour and herbal flavors. Whether you are into to the original recipe or stake out your own variation (mezcal is worthy substitute for gin), one thing is certain: The Last Word will leave you, um, speechless. Ingredients
Assembly Add all ingredients into a shaker with ice and shake. Double-strain into a chilled coupe glass Drop in cherry. Merry Christmas!  View of the 18th hole at the Cyress Course at Royal Poinciana Golf Club.
Painting by renowned golf artist, Graeme Baxter. |
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