Skip to contact page Skip to homepage

Man, it's hot out - don't forget to hydrate! And with that heat, often comes thunder showers... Be sure to check local weather when confirming your tee times - we're lookin' good here! ... See MoreSee Less

20 hours ago

View on Facebook

Meet Linda and her team - always working hard to make sure that the property looks its best! ... See MoreSee Less

23 hours ago

View on Facebook

Congratulations to the happy couple - and thank you so much for posting your comments! Wishing you both a lifetime of happiness... ... See MoreSee Less

We just had the best 5 days at Hockley Valley Resort for our wedding on May 23rd. Our guests are still calling and messaging us about how much of an amazing time they had this past weekend, the most beautiful venue, very kind, considerate and professional staff, absolutely DEVINE Adamo wine, coffee, and of utmost importance, impeccable food and service! We have been told (and agree!!) that our guests had the best food ever, it was a fine dining experience - fresh, unique and creative menu, such flavour and this can be experienced in every plate! We not only recommend a weekend stay to enjoy all of the gorgeous grounds, restaurants and rooms, but the overall service of your staff, attention to detail, stunning tent for our ceremony and beautifully renovated Montclair foyer, really helped make our wedding day more than perfect! Thank you for making me and my new hubby feel like royalty! It was like a destination wedding, we all had the time of our lives! We recommend breakfast in Restaurant 85, lunch at Babbo, dinner at Cabin, your events in the Montclair ballroom - we will be back! Looking forward to the Yuk Yuk event, and enjoying some Pizza in the Garden!

1 day ago

View on Facebook

If you don't know what Aqua Greens is, you need to check them out! ... See MoreSee Less

Happy to have Hockley Valley Resort on board and being part of their garden-to-table philosophy. Thanks to John Paul Adamo, President & Owner of Hockley Valley.

2 days ago

View on Facebook

Wow - beautiful shot from an onsite wedding... Thanks for posting Corina V. Photography! ... See MoreSee Less

Dreamy blossoms on Kerri & Jeff's Wedding Day at Hockley Valley Resort - Congratulations to both of you! xoxo Love Note from the Couple: "Corina, thank you soooo much for yesterday. You made us all so comfortable, you helped, suggested and guided us and we have so much respect for you! We're so happy you were there to capture our special day!!" xoxo Kerri & Jeff corinavphotography.com/

2 days ago

View on Facebook

Cover your plants! Hopefully this is the last time you'll need to this year... ... See MoreSee Less

Be warned: Frost likely tonight. Plants at risk include: Peppers, Tomatoes, Basil, Squash, cucumbers, beans, impatiens, coleus, begonias, potato vine and more: Bring plants indoors, or cover with a sheet of fabric, insure there is space between the sheet and plants so the sheet is not touching leaves:

5 days ago

View on Facebook

We're ready to #golfhockley... You ready? ... See MoreSee Less

5 days ago

View on Facebook

Entertaining this season? Here's how you can make your own charcuterie board - it's an oldie, but a goodie with John-Paul Adamo... #tbt www.youtube.com/watch?v=477tOaNpFpI&index=1&list=PL8fM_XviIewlhq_vsVdcludaWe6vfR_om ... See MoreSee Less

6 days ago

View on Facebook

Celebrate spring in style! Offer ends May 31st - don't miss out... ... See MoreSee Less

Check our our amazing Spring Spa-licious package on until May 31st!

6 days ago

Spring Spa-licious

May 21, 2015, 12:00am

Hockley Valley Resort

Check our our amazing Spring Spa-licious package on until May 31st!

View on Facebook

What's in the pot? Anyone want to guess what we're making? ... See MoreSee Less

7 days ago

View on Facebook

Tuesday morning sweet treat: house-made sweet and salty popcorn! Stay tuned for the recipe on our blog... ... See MoreSee Less

1 week ago

View on Facebook

Spring golf on the long weekend? Yes, please! See you soon... ... See MoreSee Less

2 weeks ago

View on Facebook

It's baaa-aaack! Pizza in the Garden has returned - this weekend it's on from 11-3 Saturday, Sunday and holiday Monday. Drop by and post some of your pics with #hvrpizzainthegarden. Here are some great shots from last year... ... See MoreSee Less

2 weeks ago

View on Facebook

Hockley Valley Resort updated their cover photo. ... See MoreSee Less

2 weeks ago

View on Facebook
Linkedin Icon Youtube Icon Instagram Icon Pinterest Icon Blog Icon

House-made Caramel Sauce

Share HVRShare on FacebookTweet about this on TwitterShare on Google+Pin on PinterestEmail this to someoneShare on StumbleUponShare on LinkedIn

We bet you didn’t know how easy it is to make your own caramel sauce from scratch… Try this easy recipe from our kitchen – soon you’ll be adding to caramel to just about everything!

Ingredients:
1L granulated white sugar

1L whipping cream

2 tbsp. butter, softened

Directions:
Add the sugar to a large pot on the stove, stirring constantly with a wooden spoon until it becomes liquefied and turns a light caramel colour.

Whisk in the butter.

Add the cream in small amounts very slowly, whisking constantly.

Once it’s all blended, remove the pot from the stove. Strain the liquid to separate any sugar lumps.

Serve and enjoy over ice cream, pie, cupcakes, or anything else! Mmmm… Caramel can be stored in the fridge for up to a month.

Looking for more delicious recipes from our kitchen? Try here: http://www.hockley.com/?s=recipe

Share HVRShare on FacebookTweet about this on TwitterShare on Google+Pin on PinterestEmail this to someoneShare on StumbleUponShare on LinkedIn

House-made Frittata

Share HVRShare on FacebookTweet about this on TwitterShare on Google+Pin on PinterestEmail this to someoneShare on StumbleUponShare on LinkedIn
frittataSMnotom

Are you looking for a quick and easy breakfast for your family? Need to bring a dish to brunch? Try our delicious house-made frittata recipe, guaranteed to impress!

Ingredients:

¼ lb. ham
6 eggs
¼ L cream
Veggies of your choice (about a handful each)
Grated cheese to top

Directions:

Line your tray or deep pan with parchment paper. Mix ingredients together. Spread over onto try or pan. Top with grated cheese. Bake at 300° for 25 minutes and enjoy!

Looking for other recipes from our kitchen? Check out our blog: http://www.hockley.com/?s=recipes

Share HVRShare on FacebookTweet about this on TwitterShare on Google+Pin on PinterestEmail this to someoneShare on StumbleUponShare on LinkedIn

Mini Pumpkin Tarts

Share HVRShare on FacebookTweet about this on TwitterShare on Google+Pin on PinterestEmail this to someoneShare on StumbleUponShare on LinkedIn
tarttraySM

Pumpkin tarts…  not just for the fall!  Impress your guests with this mini version of  a classic:

Ingredients:

Mini tart shells (from scratch or pre-made)
1 can pumpkin purée
1 can condensed milk
1 tsp cinnamon
¼ tsp. nutmeg
¼ tsp. ginger
1 egg

Directions:

Combine all ingredients. Pipe or spoon filling into tart shells. Bake at 350° for 15 minutes or until golden brown. Enjoy!

Looking for more recipes from our kitchen? Try our blog: http://www.hockley.com/?s=recipe

Share HVRShare on FacebookTweet about this on TwitterShare on Google+Pin on PinterestEmail this to someoneShare on StumbleUponShare on LinkedIn

Chocolate Sable Cookies

Share HVRShare on FacebookTweet about this on TwitterShare on Google+Pin on PinterestEmail this to someoneShare on StumbleUponShare on LinkedIn

Tired of your tried and true cookie recipes? If you’re looking for a new cookie recipe to add to your favourites, try our Chocolate Sable Cookies!

Ingredients:
5 oz. choc chips, chopped
1 ¼ cup flour
⅓ cup cocoa powder
¼ tsp. baking soda
¼ tsp. sea salt
5 ¼ oz. softened butter
1 cup sugar
1 large egg yolk

Directions:
In a large bowl, combine flour, cocoa powder, baking soda and salt.
In a stand mixer with a paddle, whip the butter and sugar together until fluffy. Add in egg yolk and mix until smooth.
Add chocolate and then dry ingredients.
Roll into 1 ½” log and refrigerate for 20 minutes. Cut into ½” thick slices and bake at 325° for 10 minutes.
Enjoy!

Looking for more recipes from our kitchen? Try here: http://www.hockley.com/?s=recipe

Share HVRShare on FacebookTweet about this on TwitterShare on Google+Pin on PinterestEmail this to someoneShare on StumbleUponShare on LinkedIn

Restaurant 85’s House-made Granola

Share HVRShare on FacebookTweet about this on TwitterShare on Google+Pin on PinterestEmail this to someoneShare on StumbleUponShare on LinkedIn
DSC_0012

Looking to spruce up your breakfast? If you’re tired of the ‘same old’ granola, try our house-made version and impress your friends and family with this tasty, healthy treat:

Directions:
Mix 1.5 kg of granola, ¼ lb of brown sugar and ½ lb of butter together and bake at 300° for 12 minutes.

Separately, mix ½ lb of apple butter and your choice of nuts and seeds together and bake at 300° for 20 minutes.

Once cooled, combine mixtures and add raisins, cranberries or any dried fruit of your choice. If stored in an airtight, cool, dry place, this granola can be stored for up to 2 months.

Looking for more of our recipes? Try these: http://www.hockley.com/?s=recipe

Share HVRShare on FacebookTweet about this on TwitterShare on Google+Pin on PinterestEmail this to someoneShare on StumbleUponShare on LinkedIn

Cabin’s Mascarpone Butter

Share HVRShare on FacebookTweet about this on TwitterShare on Google+Pin on PinterestEmail this to someoneShare on StumbleUponShare on LinkedIn
butterSM

Cabin’s Mascarpone Butter

Dress up your bread and impress your friends! Here’s cabin’s super simple recipe for our delicious mascarpone butter:

Ingredients:

454 g mascarpone cheese

150 ml whipping cream

1 tbsp. icing sugar

Directions:

Mix mascarpone with cream and sugar in a mixer with a paddle. Enjoy!
Store up to a week in a mason jar in the fridge.

Looking for more delicious recipes? Try our blog! http://www.hockley.com/?s=recipe

Share HVRShare on FacebookTweet about this on TwitterShare on Google+Pin on PinterestEmail this to someoneShare on StumbleUponShare on LinkedIn

Creamy Parsnip Soup

Share HVRShare on FacebookTweet about this on TwitterShare on Google+Pin on PinterestEmail this to someoneShare on StumbleUponShare on LinkedIn
parsnip soupsm

Looking for a warm-up on a cold winter day? Try this delicious recipe for creamy parsnip soup, recommended by our cabin kitchen:

Ingredients

1 L vegetable stock
1 lbs. parsnips, peeled and cubed
½ stalk celery, cubed
1 medium onion, peeled and cubed
2 cloves fresh garlic
1 medium Yukon Gold potato
¼ cup unsalted butter
1 L 35% cream
Kosher salt to taste
Croutons, extra virgin olive oil and snipped chervil for garnish

Directions

Gently cook parsnips, celery, onion and garlic (in butter) until tender.
Add vegetable stock, cook until vegetables are soft.
Add cream and cook for 15-20 minutes. Remove from heat and puree in an immersion blender.
Pass through a fine mesh strainer.
Put back on heat and add a few knobs of butter. Whisk in and season to taste.
Add garnish and serve hot. Enjoy!

Looking for other amazing recipes? Try these http://www.hockley.com/?s=recipe

Share HVRShare on FacebookTweet about this on TwitterShare on Google+Pin on PinterestEmail this to someoneShare on StumbleUponShare on LinkedIn

Say Goodbye to ‘Winter Face’

Share HVRShare on FacebookTweet about this on TwitterShare on Google+Pin on PinterestEmail this to someoneShare on StumbleUponShare on LinkedIn
couple

The harsh winter months and dry air can sure make it difficult to keep your skin hydrated! Get rid of dry winter skin with this simple homemade shower scrub:

Ingredients:

  • ½ cup sugar (white or brown)
  • ¼ cup oil (olive or coconut recommended)
  • Optional: essential oils (i.e. lavender for relaxation, geranium for extra hydration)

Directions:

Mix ingredients together. Scrub vigorously onto your face while in the shower and rinse.  Apply once every 1-2 weeks for better looking and better feeling skin!

Looking for more health and wellness tips and tricks? Find them here http://www.hockley.com/blog/

Share HVRShare on FacebookTweet about this on TwitterShare on Google+Pin on PinterestEmail this to someoneShare on StumbleUponShare on LinkedIn

Cabin’s “Green Goddess” Salad Dressing

Share HVRShare on FacebookTweet about this on TwitterShare on Google+Pin on PinterestEmail this to someoneShare on StumbleUponShare on LinkedIn
DSC_0025

Ingredients
1 fl. oz. Champagne vinegar
5 egg yolks
1 tbsp. Dijon mustard
Herbs: half bunch parsley, half bunch mint, hand full of dill, pack of watercress, half bunch of coriander
1/2 cup yogurt
1 tbsp. honey
Salt to taste

Directions:
Emulsify vinegar, egg yolks and Dijon. Blanch the herbs and then shock them in cold water.
In a blender, mix herbs with the egg mixture.
Add yogurt and honey. Season to taste, and enjoy!

Looking for more delicious recipes? Try these: http://www.hockley.com/?s=recipe

Share HVRShare on FacebookTweet about this on TwitterShare on Google+Pin on PinterestEmail this to someoneShare on StumbleUponShare on LinkedIn

Delicious Sprout Salad

Share HVRShare on FacebookTweet about this on TwitterShare on Google+Pin on PinterestEmail this to someoneShare on StumbleUponShare on LinkedIn
sprouts

Want to take a lighter approach to the New Year?  Or just craving a fresh, delicious meal? Try our sprout salad!  Though Brussels sprouts are not traditionally a hit all around, this recipe will almost certainly turn you into a fan – we even use our own house-made rye croutons.  Here’s how…

Salad Ingredients:

1 kg Brussels sprouts, trimmed

1 red onion, cut into thick slices

3 oz. dried currants, hydrated in warm water, drained and patted dry

¼ cup finely chopped fresh mint

House-made rye croutons (recipe below)

Kosher salt to taste

Croutons:

3 tbsp. unsalted butter

Rye bread, crusts removed, diced

Kosher salt

Melt the butter in a sauté pan over medium heat.  Add the bread cubes and sauté until golden brown and crispy on all sides, about 4 minutes. Drain on a paper towel and season with salt. Set aside.

Dressing:

1/3 cup extra virgin olive oil

¼ cup rice vinegar

3 tbsp. lemon juice

2 fl. oz. sambal

Whisk all ingredients together and set aside.

Directions:

Using a mandolin or chef’s knife, cut the sprouts lengthwise into 1/8” thick slices. Set aside.

Arrange the onion slices on a heated grill.  Turn once until softened and nicely etched with grill marks. Transfer to a cutting board and cool slightly, then chop roughly and set aside.

Combine the sprouts, onion, currants and mint and a small handful of the croutons in a large bowl and toss to mix.  Add the dressing and toss again, then season with a bit of salt.  Serve, garnish with remaining croutons and enjoy!

Looking for more recipes to enjoy? Visit us here: http://www.hockley.com/?s=recipe

 

 

 

 

 

 

 

 

 

 

 

Share HVRShare on FacebookTweet about this on TwitterShare on Google+Pin on PinterestEmail this to someoneShare on StumbleUponShare on LinkedIn