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Eric's keepin' the greens looking great this morning... See you on the course! ... See MoreSee Less

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It's a rainbow of a different sort this morning... Rainbow swiss chard! What's growing in your garden today? ... See MoreSee Less

18 hours ago

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Did you know... That you can still plant a garden, even if you don’t have much space? Here's a list of just some of the veggies that grow vertically or in compact bushes: tomatoes, peppers, zucchini, herbs, bush beans, so you don't have to compromise on fresh produce! ... See MoreSee Less

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Sometimes simplicity is beauty, like this sunny (and beautiful) table setting from a recent wedding on site! ... See MoreSee Less

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Monday's almost over... Let's make this week a great one! ... See MoreSee Less

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Have you planned your next long weekend yet? Come stay with us! ... See MoreSee Less

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Good Monday morning from a happy golf course... Thanks for the drink, Mother Nature! ... See MoreSee Less

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Almost ready for food service with Roberto Fracchioni at #i4c16 #coolclimatechardonnay #hockleyvalleyresort #adamoestatewinery @adamoestatewinery ... See MoreSee Less

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We're missing the sunshine this morning, so we're sharing a shot of one of our pretty views at the resort, instead! ... See MoreSee Less

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It's #thirstythursday, so find yourself a great patio and enjoy! Here's a shot of us doing the same... ... See MoreSee Less

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Prettiest things in the farm today - we've got blueberries! What's growing in your garden? ... See MoreSee Less

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Take your multi-tasking to the next level this weekend! Detail My Car will be onsite to take care of your car while you're on the course! ... See MoreSee Less

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Who knew dill looked as amazing as it smells and tastes? Taken this afternoon at the resort... ... See MoreSee Less

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Just one of the things wedding photographers need to take into consideration in today's world... Cute! #pokemongo ... See MoreSee Less

when shooting a wedding during a Pokemon Go apocalypse...

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Just wanted to remind you that it's lunch time. And a beauty day. And there are still some seats free on the patio. See you soon for our delicious avocado toast! ... See MoreSee Less

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We've got some exciting events coming up - still a few spots open for tomorrow's event... ... See MoreSee Less

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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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