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Happy Canada Day, from us to you! ... See MoreSee Less

22 hours ago

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Well, the constant rain might get you down, but it's making our garden grow like crazy! Here's a look at our swiss chard... ... See MoreSee Less

2 days ago

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Looking forward to visiting @adamoestatewinery at booth S02 on July 2-5 at the #tasteoftoronto! ... See MoreSee Less

3 days ago

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Absolutely beautiful weekend shot onsite by Jenn Kavanagh Photography! Thanks for posting! ... See MoreSee Less

Still magical, despite the rain! Brittany and Kyle, congratulations! #tkachakroeker

3 days ago

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Or, if you can't wait til 4, we've got charcuterie and wine for that #fridayfeeling! ... See MoreSee Less

6 days ago

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Clear your afternoon! Our Babbo Bites $4 menu is available from 4-6pm, and features deliciousness like this tajarin (image below)... ... See MoreSee Less

6 days ago

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Wedding planning? Here are some great tips and ideas for your wedding... ... See MoreSee Less

It's possible, and it's not even that hard to do! brid.es/1JgWYQA

7 days ago

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Golf tip: Improve your putting with the Around the World drill! ... See MoreSee Less

7 days ago

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Beautiful pics from a recent wedding onsite! Thank you so much, as always Maven Weddings and Events! ... See MoreSee Less

With wedding after wedding, it's hard to stay on top of it all, so here are a few shots from this past weekends wedding at Hockley Valley Resort (again just pics from my phone, but WAY to pretty not to share!) this wedding turned out to be one of my personal faves and I am dyingggg to get the professional shots back to truly showcase this gorgeous purple, green, and gold, woodland wedding! Congrats to Beth & Dan you two were an absolute delight! And a special thanks to my a-mazing team and colleagues: Kim VDB (my fab assistant), Kim Boin (blooms and posies) **would not be functioning without you two!** and the stellar staff at HV **we're like family now!**

7 days ago

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Eat fresh. Eat local.This video features our own John-Paul Adamo... ... See MoreSee Less

1 week ago

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We're not trying to rush summer... But have you made plans for the civic holiday yet? ... See MoreSee Less

Escape for the civic long weekend and let us pamper you!

1 week ago

Civic Long Weekend Getaway

July 31, 2015, 12:00am

Hockley Valley Resort

Escape for the civic long weekend and let us pamper you!

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On this #meatlessmonday...What goes great with piave from Cheese Boutique? Adamo Estate Whilms Oaked Chardonnay! ... See MoreSee Less

1 week ago

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Annnnnnd the winner of our Father's Day Photo Contest is.... Stacy Gabrich Bennett - with 67 votes!! Please email info@hockley.com to arrange for your prize :) ... See MoreSee Less

Here’s how to enter: 1. Like our page. 2. Post a pic of you and your favourite dad here, using #hvrgolfdads. 3. The post with the most ‘likes’ wins, so don’t forget to share! Contest winner will be announced Friday, June 19th.

2 weeks ago

Father's Day Photo Contest - win a foursome of golf!

June 19, 2015, 12:00am

Hockley Valley Resort

Here’s how to enter: 1. Like our page. 2. Post a pic of you and your favourite dad here, using #hvrgolfdads. 3. The post with the most ‘likes’ wins, so don’t forget to share! Contest winner will be announced Friday, June 19th.

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Planning on grillin' this weekend? Our charcoal grill gives a rich, smoky flavour... What's your grill tip? ... See MoreSee Less

2 weeks ago

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LAST DAY!! Enter our Father's Day photo in the event section for your chance to win a FREE foursome of golf! ... See MoreSee Less

Here’s how to enter: 1. Like our page. 2. Post a pic of you and your favourite dad here, using #hvrgolfdads. 3. The post with the most ‘likes’ wins, so don’t forget to share! Contest winner will be announced Friday, June 19th.

2 weeks ago

Father's Day Photo Contest - win a foursome of golf!

June 19, 2015, 12:00am

Hockley Valley Resort

Here’s how to enter: 1. Like our page. 2. Post a pic of you and your favourite dad here, using #hvrgolfdads. 3. The post with the most ‘likes’ wins, so don’t forget to share! Contest winner will be announced Friday, June 19th.

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We were happy to be a sponsor for this great event! ... See MoreSee Less

2 weeks ago

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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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Grilled Cheese with Apple Butter and House-Made Tomato Soup

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Do you long for the comforting food from your youth?  Our Head Chef, Renato, has come up with this delicious adult take on a kids’ classic, complete with fancy house-made apple butter spread and tomato bisque:

Here’s what you need to pull off our Adult Grilled Cheese:

-          2 pieces thick sliced brioche

-          3 slices of camembert cheese

-          Apple butter (our house-made recipe is below)

House-Made Apple Butter

Ingredients:

3 Honey Crisp apples, peeled and cored

2 tbsp. organic honey

¼ cup water

2 tbsp. loose leaf tea in a sachet

¼ cup apple cider vinegar

¼ cup brown sugar

Directions:

Put all items in pot, simmer until it looks like a jam consistency. Puree with a fork.  Once cooled, seal in a mason jar.  Will store refrigerated for about 2 weeks.

Tomato Soup

Ingredients:

32 oz. whole canned tomatoes

1 small celery

1 small carrot

1 small onion

2 cloves garlic

¼ cup olive oil

1 cup 35% cream

Directions:

Gently cook celery, carrot, onion in olive oil.  Stir in tomatoes.  Cook until soft.  Place all ingredients in a blender and puree until smooth.  Return to the pot and add cream. Bring to a simmer, add salt to taste.  Serve and enjoy!

For other fantastic recipes to try at home, visit us here: http://www.hockley.com/?s=recipe

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Scrumptious Side Dish: Root Veggies!

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Searching for a scrumptious side dish for your next family meal? Our cabin kitchen recommends root vegetables!
(Think baby heirloom carrots, baby red and white turnip, baby radishes.)
Blanch veggies until tender. Heat a pan with oil, unsalted butter, crushed garlic and thyme. Add the veggies and heat gently. Transfer to a 350 degree oven for 10-12 minutes.

Mmmm…. A delicious and colourful addition to your family meal!

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