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Summer's not over yet... Pair a few of your favourites, find a patio and enjoy! #tgif ... See MoreSee Less

10 hours ago

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Here's a great aerial shot of the resort and it even includes some of the golf course... What a beautiful region we live in! Photo credit: milkmanglobal.com/ ... See MoreSee Less

15 hours ago

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Still time to make plans for the Labor Day long weekend! ... See MoreSee Less

2 days ago

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Getting married? Take your cake to the next level by adding fresh flowers... Thank you for sharing your gorgeous photo from a recent wedding at the resort @pieceofcake4u! ... See MoreSee Less

2 days ago

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The end of the summer is coming... We're getting ready to enjoy the fruits of our labour with pears and apples! Have you harvested any fruit yet? ... See MoreSee Less

2 days ago

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Also featured on our new menu... Start off your meal by ordering the clams! ... See MoreSee Less

3 days ago

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Thank you so much Aia Video Production Services for sharing your video - including beautiful reception footage from the resort! ... See MoreSee Less

3 days ago

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It looks like there's snow at #lakelouise... Anyone in Ontario wishing for early snow?? ... See MoreSee Less

Snow in August is a rude awakening for these Canadians Published Aug 22, 2016 =================== As summer churns to an end with late August appearing on the horizon, it has started snowing in Canada. No, it isn't the usual culprit of Nunavut, or anywhere else in our country's large swath of the Arctic, but rather Alberta, whose highest places are seeing some noticeable snow on the radar. Flashes of blue on the archived radar map (shown above) are a rare and never too welcome sight in what's supposed to be a month. More Here: tinyurl.com/zgjuvts #LakeLouise tinyurl.com/z9rtpgf

3 days ago

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Wow. What a great recent review for our cabin team!
"Dinner at Cabin was a gastronomical experience. Compliments to the chef and Anthony was just delightful! A million thanks to Nancy (Adamo). For your gracious hospitality your staff were all incredible. My friends loved every minute. They're all talking about coming back. Grazie."
Joyce
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4 days ago

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Did you know... That 1 medium-size peach contains 37 calories and is a source of Vitamin C? Get them while they're in season in Ontario! ... See MoreSee Less

4 days ago

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Got the end of summer blues? We've got just the thing to cheer you up! ... See MoreSee Less

4 days ago

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To celebrate #meatlessmonday, here's a shot of the AMAZING Nutella Crepe Cake featured on our new dinner dessert menu in cabin - available after 3 pm daily! ... See MoreSee Less

4 days ago

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It's a cool one this morning - perfect weather for a round! #golfhockley ... See MoreSee Less

5 days ago

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Planning your Labour Day long weekend? Spend it with us! ... See MoreSee Less

6 days ago

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Have you tried our weekend Pizza in the Garden yet? Choose from our 4 pizza options, with our house-made dough, oven baked crust and ingredients harvested from our farm... Delicioso! ... See MoreSee Less

1 week ago

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With all this great weather, we are harvesting like crazy! What have you harvested lately? Share your pics with us! ... See MoreSee Less

1 week ago

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Happy Friday! Here's our balcony view of the pool this morning... What does your view look like? ... See MoreSee Less

1 week ago

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Caprese Salad

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Have you been looking for the perfect summer salad? Give our Caprese Salad recipe a try, it’s straight from cabin kitchen. Here’s how:

Ingredients
3 red cluster tomatoes
3 yellow cluster tomatoes
1 lb. buffalo mozzarella
6 leaves fresh basil, washed and finely sliced
1 lb. arugula leaves
12 tbsp. olive oil
6 tbsp. balsamic vinegar

Directions
Slice the tomatoes into 6 pieces each.
Slice the cheese into 5 pieces, then cut in half to make 30 half circles.
Toss the arugula with the oil and vinegar, season with salt and pepper to taste.
Mix or display as you choose.
Sprinkle on the basil. Season with salt and pepper. Serves 6 people.
Enjoy!

A tip from our kitchen: This recipe relies on excellent quality ingredients (olive oil and balsamic vinegar) and fresh, ripe tomatoes.  Some people may also like to mix it up and add grilled bread or tomatoes to this recipe – feel free to make it your own!

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

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Cheesy Triangle Bites

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Looking for a new appetizer recipe to add to your roster? Delight your friends and family with this Cheesy Triangle Bites recipe, right from our kitchen!

Ingredients:

Phyllo dough

2 bricks of cream cheese

2 medium onions, carmelized

2 cups of shredded cheese

Salt and pepper to taste

Instructions:

Combine cream cheese, onions, cheese and salt and pepper until smooth. Set aside.

Layer 2 sheets of phyllo and brush with butter in between the layers.

Place the long side facing you, and cut 6 equal strips of the pastry.

Place 1 tsp. of the filling at one end of each of the strips. Fold the corner onto itself and roll until it looks like a triangle. Freeze or bake right away at 350° for 15 minutes. Serve and enjoy!

For more tasty recipes from our kitchen, try our blog here: http://www.hockley.com/?s=recipe

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Chocolate Sable Cookies

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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

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Restaurant 85’s House-made Granola

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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

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Cabin’s Mascarpone Butter

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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

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Creamy Parsnip Soup

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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

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Cabin’s “Green Goddess” Salad Dressing

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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

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Delicious Sprout Salad

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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

 

 

 

 

 

 

 

 

 

 

 

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Pumpkin Creme Brulee

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Looking to serve your guests a sweet treat this holiday season? Give our Pumpkin Crème Brulée a try!

Ingredients:

24 fl. oz. heavy cream

8 oz. pumpkin purée

6 oz. sugar

A pinch of salt

1 vanilla bean

5.5 oz. egg yolks, beaten

5 oz. granulated sugar

4.5 oz. confectioner’s sugar, for dusting

 

Method:

Combine the cream, pumpkin purée, 3 oz of sugar and the salt in a non-reactive sauce pan.  Bring to a simmer over medium heat, stirring gently with a wooden spoon.  Remove from heat.

Split the vanilla bean, scrape seeds from the pod, add both the pod and the seeds to the pan. Cover and steep for 15 minutes.

Bring the cream to a boil.

Blend the egg yolks with the remaining sugar. Temper by gradually adding about 1/3 of the hot cream, stirring constantly with a whisk. Add the remaining hot cream.  Strain and ladle into ramekins, filling them 3/4 full.

Bake in a water bath at 325° until just set, 20-25 minutes.

Remove the custards from the water bath and wipe the ramekins dry. Refrigerate until fully chilled.

To finish, evenly coat each custard’s surface with a thin layer of granulated sugar.  Use a propane torch to melt and caramelize the sugar.  Lightly dust the surface with confectioner’s sugar.

Serve and enjoy!

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

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Mac and Cheese: The Perfect Comfort Food

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This is the time of year where a little comfort food can turn a cold winter night into a delicious trip down memory lane… Visit us and give our amazing mac and cheese a try, or make it at home with the recipe straight from our cabin kitchen:

Ingredients:
Parmigiano and herb crema (recipe below)
6 oz. short cut pasta
12 oz. 35% cream (recipe below)
4 oz. grated parmigiano cheese
2 oz. seasoned house-made bread crumbs (recipe below)

Parmigiano and Herb Crema
12 oz. 35% cream
4 oz grated parmigiano
2 sprigs fresh thyme
1 sprig fresh rosemary
1 clove fresh garlic, smashed
Kosher salt to taste

House-made Breadcrumbs
Pulse 2 oz. roughly cut day old bread in a food processor. Place in a bowl and add: 1 tsp. parmigiano cheese, 1 tsp. olive oil 1 tsp chopped parsley.

Method:
Warm up all ingredients and gently reduce by half. Strain and keep warm.
Cook any short pasta al dente.
Add pasta to the parmigiana crema and warm up gently. Careful not to burn the cream!
Place mac and cheese in a dish, sprinkle bread crumbs on top and bake until golden.

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

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