 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
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 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.  Recipe by Marisa Hernandez, Executive Pastry Chef at GlenArbor Golf Club, Bedford Hills, New York, USA Image by Michael J. Fiedler Serves 4-6
Ingredients Sponge Cake
Cookie Bottom
Blood Orange Mousse
Shiny Dark Chocolate Glaze
Almond Tuile
Blood Orange Sauce
Garnish
Preparation and Assembly Sponge Cake Place the dry ingredients into a mixing bowl. Mix in the egg yolks, oil, and water with a wooden spoon. In a separate bowl with a blender, whip the egg whites with the sugar until stiff and then fold into flour/oil mixture. Take a cup worth of the batter and mix it together with 1 Tablespoon of the cocoa powder and put it into a piping bag. Paint stripes onto a baking sheet lined with parchment paper. Freeze. When frozen, spread the rest of the batter evenly on top. Bake for 10 minutes at 350 °F Cut the sponge, to fit into your round metal rings. Cookie Bottom Add the eggs, sugars, lemon zest, vanilla and salt into a mixing bowl attached with the paddle and mix until fluffy. Fold in the cold butter, flour and cocoa powder and blend well. Cool in the fridge for two hours. Roll out and cut out circles that fit into the bottom of the cake rings. Bake for 10 minutes at 350 °F. Blood Orange Mousse Whip the yolks and sugar over a bain marie, until they are a light yellow and 75 °C Add the reduced blood orange juice and the Grand Marnier. Add the soaked and squeezed Gelatin until dissolved. Fold in the whipped cream and fill up the prepared rings to the top. Take an off set spatula to take off any access. Freeze over night. Shiny Dark Chocolate Glaze Soak Gelatin in the four cups of Water. In a saucepan simmer the sugar, cream, cocoa powder, and four Tablespoons of water for 20 min. Add the gelatin and blend until dissolved. Cool down to 80 °F Put a spoonful on top of the frozen rings and take off access with the help of a spatula. Remove from rings with the help of a torch. Almond Tuile In a saucepan bring the sugar, orange juice, orange zest, butter, and lemon juice to simmer. Add in the flour and almonds. Add a small spoonfull onto a Silpat and bake at 375 °F until golden brown. Remove from the oven and transfer the Tuile onto a small bowl. Take it off once its cooled and hardened. Place onto the top of each cake. Blood Orange Sauce Cook ingredients until they reached 236 °F in a saucepan. Garnish Place berries on top of the Tuile and spoon blood orange sauce around the each cake on your serving plates. Chef Note: Recipe needs to be prepared in order that it is written.  Recipe by Lucía de León, Executive Pastry Chef at The Garzón Club, Maldonado, Uruguay Image by Diana DeLucia Serves 10 Ingredients Dark Breton
Raspberry Reduction
Chocolate Ganache
Toasted Almond Ice-Cream
Preparation Dark Breton In a mixing bowl, beat the egg yolks and sugar until aerated and white. Add the butter little by little and continue beating until it is homogeneous. Mix in the dry ingredients until you have a smooth consistency. Chill in the refrigerator for a minimum of one hour. Stretch the dough and place into molds and bake at 180 ºC for 10 minutes. Remove from oven until ready for assembly. Raspberry Reduction Place in a saucepan on a low heat and cook until reduced. Set aside. Chocolate Ganache In a saucepan, boil the heavy cream, In a mixing bowl pour the boiled heavy cream over the chocolate. Mix with a whisk until smooth and shiny cream. Toasted Almond Ice Cream Place the milk, cream, vanilla, glucose and almond butter into a pot and heat at 40 ºC. Mix in the sugar with the stabilizer and then add the milk powder and finally the yolks. Continue heating up to 85 ºC. Let the mixture stand for at least 12 hours in the refrigerator. When ready to serve, prepare with your ice cream machine. Assembly Fill the chilled Breton molds almost to the top, with the chocolate ganache and refridgerate for two hours. Remove from fridge and add the raspberry reduction on top of the chocolate ganache. Chill in fridge. Before serving use a blow torch to make the chocolate brilliant and then put cacao nibs on the top for garnish. Use the left over Breton dough to make crumbles to sprinkled over the ice cream.  The Bodega Garzon at The Garzon Club, Maldonado, Uruguay
Image courtesy Bodega Garzon  Recipe by Hailey Clower, Mixologist at Sebonack Golf Club, Southampton, New York, USA Image by Diana DeLucia Ingredients
Preparation Fill a rocks glass with ice. Add the Smirnoff Vodka, Kahlua, Frangelico. Drizzle the Amoretti Amaretto on top. Top with Heavy Cream. Add extra ice if desired. Enjoy! Sebonack Golf Club
Image courtesy Sebonack Golf Club and renowned golf photographer Larry Lambrecht  Recipe by Peter Zoole, Addison Reserve Country Club Image by talented photographer Gideon Heller Serves: 6 Ingredients Pistachio Brittle Chef Note: Make ahead of time.
Buratta Salad
Preparation Pistachio Brittle In a sauce pan mix in sugar, water, and salt. Bring to a simmer and cook until golden. Remove from heat and stir in butter, baking soda, and pistachios. Stir until incorporated. Transfer mixture on to a nonstick baking sheet. Allow to cool. Once cooled, crush brittle into small pieces. Reserve extra bit for a salty sweet snack. Buratta Salad Wash and pat dry berries. Hull strawberries and quarter. Mix vinegar, olive oil, honey and truffle oil in a medium bowl. If using fresh truffle, shave them on top to finish. Gently toss berries in vinaigrette. Add in a pinch of chopped basil. Assembly Place the Burrata in the center of an individual serving bowl and season with sea salt and pepper. Place dressed berries around. Sprinkle crushed pistachio brittle over berries and Burrata. Chef Note: Super simple, fresh, and light this is awesome as a starter or entrée on a warm summer day.  |
