The post These 3 sparkling-wine cocktails are celebration-ready appeared first on Golf.

The post These 3 sparkling-wine cocktails are celebration-ready appeared first on Golf.

***

New Year’s Eve is just around the corner, which means people will be popping bottles of Champagne (and other sparkling wines) all around the world. While there’s nothing wrong with a straight pour of celebratory bubbles, a splash of sparkling wine to a cocktail can elevate it to new heights.

Nic Wallace, the spirits and bars manager at Sea Island, is one who enthusiastically embraces the use of sparkling wine in cocktails. In fact, he reveals that one of his favorite ways to incorporate it is to use it in place of club soda in classic highballs. “It really provides a crisp, citrus driven alternative to classic sparkling water,” he says.

If you’re someone who has long believed that sparkling cocktails are made for a more delicate, feminine audience, you need to shake that from your mind. According to Wallace, it simply isn’t true. Moreover, he declares that there’s a delicious world of sparkling cocktails out there that many people have yet to discover. For that reason, we’ve shared some of the bar manager’s best advice for crafting great bubbly beverages at home. “There are countless ways to incorporate effervescence in a great cocktail, no matter the base for it,” he says, “and I love using sparkling wine of all styles to heighten the drinking experience.”

Balancing Act

When it comes to lengthening cocktails with bubbly — especially with bubbles of the alcoholic variety — it’s important to remember that a sparkling wine topper will compound the drink’s strength (in ABV). For that reason, Wallace encourages discretionary spirit measures that don’t exceed an ounce. Also, he explains that the high levels of carbon-dioxide from the wine will boost the flavor of other modifiers, which means restraint is of the utmost importance. “Sparkling wine is an excellent flavor carrier,” he says, “so a marginal amount of syrup or juice will greatly impact the overall flavor of the finished product.”

Speaking of Sweeteners

Many different styles of sparkling wine can produce delicious cocktails, Wallace says, but he’s quick to point out that they’re not always interchangeable based on the cocktail that’s being created. In many respects, the differences between those wines and the impact they have hinges on their overall sugar content. “A classic Blanc-de-Blanc from France,” he says, “won’t have the same levels of sugar that you would find in an Italian Spumante.” In other words, a cocktail could be thrown way out of balance if, as he says, “you simply try to plug and play with sparkling wine.”

Bottle Basics

You might now be asking, “How do I know which wine is right for my cocktail?” The answer might require a bit of experimentation, which can be fun; but Wallace also has some tips that could steer you in the right direction from the start. If you intend for your guests to enjoy multiple sparkling cocktails, for example, you might want to consider using a non-alcoholic sparkling wine, of which there are several good examples (Wallace likes Odd Bird and Chateau del ISH). Additionally, the primary flavors of a cocktail can dictate which sparkling topper works best. “If the cocktail emphasizes lighter, more citrus-forward characteristics, I will go for a Prosecco,” the bar manager says. “If the cocktail is leaning towards heavier flavors of dark fruits and aged spirits, a sparkling Rose would be fantastic.”

Raising the Right Glass

Food

When it comes to serving sparkling wine, the traditional Champagne flute is what most people think of first. And while Wallace believes that classic vessel “adds a level of opulence to any situation,” he acknowledges it’s not necessarily the perfect serving glass for a sparkling cocktail. “I prefer to use glassware such as a large Nick & Nora glass or a Marie Antoinette coupe,” he says, “which allows for more aromatics to effect the drinking experience.” 

Classics & Contemporaries

There’s no shortage of exceptional sparkling cocktails ready to be mixed up and enjoyed, especially newer concoctions made by contemporary bartenders and mixologists. As Wallace points out, “there are a ton of great modern examples of sparkling cocktails out there these days, and bartenders are creating more and more all the time.”

That said, the bar manager is also partial to a well-built French 75, which is why we’ve included his rendition of that recipe below, along with a pair of newer sparkling creations that are served at two of Sea Island’s most popular bars. Cheers!

Nic’s French 75

1 oz. new American gin (recommended: Murrells Row Tulsi Gin)
0.5 oz. Orange Blossom Honey syrup
0.5 oz. Fresh Lemon Juice
3 oz. Prosecco
1 dash of Orange Bitters

The Britney Spritz (served at The River Bar at Sea Island)

1.25 oz. Corazon Reposado Tequila
0.5 oz. Lazzaroni Amaretto
0.25 oz. Giffard Vanille de Madagascar
0.75 oz. Passion Fruit Puree
1 oz. Fever Tree Yuzu Lime Soda
0.5 oz. Lime Juice
1 oz. Prosecco (Served on the side in a glass filled with pop rocks, all of which is added to the cocktail when ready to serve.)

Sgroppino al Mango (served at The Georgian Rooms at Sea Island)

1 oz. Avua Cachaca
1.5 oz. Bespoke Distillery Melon Cream
1 Scoop of Mango Sorbet
0.25 oz. Fresh Lemon Juice
2 oz. Prosecco

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The post The year’s most-read Clubhouse Eats column featured $1,000 whiskey appeared first on Golf.

The post The year’s most-read Clubhouse Eats column featured $1,000 whiskey appeared first on Golf.

Over the course of this year, golf course and golf resort chefs have provided intel on how to make perfect cookies, brisket, breakfast burritos and cornbread to replicating cocktails like the classic Sazerac.

But nothing gets our readers’ attention like the Masters — and especially Augusta National’s venerable menu for players and patrons alike.

This year, stories featuring the method for replicating the club’s famous Azalea cocktail and chicken salad and pimento cheese sandwiches were all among the year’s most-read, but there was one Masters story that reigned supreme: GOLF executive editor Alan Bastable’s article on the whiskey that was poured at the annual Masters Champions dinner: Van Winkle Family Reserve Rye.

While the Champions Dinner is a private affair, a tantalizing glimpse of the gathering was posted on Instagram, where a close-up of the bottle and its label was on full display.

A bottle of Van Winkle Family Reserve Rye reportedly retails for $120, but it’s nearly impossible to find at that price. A quick Google search revealed the lowest available price for the 13-year-old Kentucky Straight Rye whiskey is currently around $1,000, with some prices as high as $1,400.

At the Champions dinner, the whiskey accompanied defending champion Scottie Scheffler’s selected menu of cheeseburger sliders, firecracker shrimp and meatball and ravioli bites for appetizers, a Texas-style chili for a first course, and wood-fired cowboy ribeye or blackened redfish for the main course. A warm chocolate chip skillet cookie was served for dessert.

You can read Bastable’s full article below, or to view it in its original form, click here.

The most-read Clubhouse Eats article of 2025: This $1,000 whiskey was poured at Masters Champions Dinner

By Alan Bastable

The Masters Champions Dinner is among the most exclusive — and revered — evenings in all of sports. Thirty-plus green-coat winners sharing stories of glories past over ribeyes and full-bodied reds? That’s the good stuff.

You won’t soon catch a livestream of the gathering, but this year Augusta National did give us a tantalizing peek behind the drapes by way of a short-form social-media video that shows various scenes from the event: club staffers ironing the tablecloth; kitchen workers in Augusta National-branded chef coats plating dishes; and Scottie Scheffler, the defending champion and dinner’s host this year, noshing on a bite-sized burger.

One quick cut also revealed a rare whiskey that was on offer Tuesday evening: Van Winkle Family Reserve Rye.      

If you’re a whiskey connoisseur, you may be familiar with Van Winkle. If you’re not, you likely won’t be surprised to hear that, like many of the attendees at the Champions Dinner, the whiskey is legendary.

“The Van Winkle line is one of the most respected names out there and most difficult to find,” Tom Fischer, a whiskey journalist and educator who founded Bourbon Blog, told GOLF.com.

Fischer said to earn a “rye” designation, a whiskey needs “at least 51% rye in the mashbill, versus bourbon which needs to be 51% or more corn.” He added, “At 13 years, Van Winkle Family Reserve Rye is layered and well-balanced: think leather, clove, light hints of some floral against serious oak, old library notes, and sweet tobacco.”

When asked if he was surprised to see the rye served at the Champions Dinner, Fischer said, “A bit, because it’s the rarest of the Van Winkles.” Fischer said the distillery doesn’t release numbers as to their whiskeys’ rarity, but that the rye is thought to be the hardest to attain in the Van Winkle lineup.

The whiskey retails for $120 a bottle but “good luck finding it for that,” Fischer said. It’s about as rare as a green jacket. You can pick up a bottle on the secondary market, Fischer said, but expect to fork over at least $1,000 and up to $1,500 or more. “Insane prices,” he said, “but it is where we are at in whiskey.” 

If you’re not into whiskey-hunting or handing over a paycheck for a taste, Fischer recommends a couple of more gettable alternatives: WhistlePig 15 Rye Whiskey or Hard Truth Rye Whiskey. Both are from Indiana, he said, and “both are delicious.”

The post The year’s most-read Clubhouse Eats column featured $1,000 whiskey appeared first on Golf.

The post The keys to making perfect cornbread, according to a golf-resort chef appeared first on Golf.

The post The keys to making perfect cornbread, according to a golf-resort chef appeared first on Golf.

***

A staple during summer months, especially at cookouts — not to mention a go-to side dish at classic barbecue joints all across the country — cornbread is always in season. That means it deserves a place on your holiday table this winter. But don’t worry, delicious cornbread doesn’t require expert baking skills; unlike traditional breads, this southern comfort food presents a low barrier of entry.

“Cornbread,” says Iain Jones, the executive pastry chef at The Sea Pines Resort, “is easier than most people think.”

It’s also almost universally loved, which Jones explains by pointing to three key aspects of the dish.

“It’s hearty. It’s comforting. And a lot of the appeal is nostalgia — thinking about the times when your grandma used to make it,” he says. “It’s very versatile and it goes with so many things.”

In fact, Jones’ cornbread muffins (recipe shared below) feature minced garlic and chopped fresh rosemary, which means they’re almost certain to go with the other plates and main entrees that make up your holiday spread. So, roll up your sleeves, break out that stand mixer, and — empowered by Chef Jones’ advice — get ready to whip up a batch of delectable, homemade cornbread.

Texture Matters

When you’re choosing ingredients, pay attention to the finer details — literally. The coarseness of the flour and cornmeal that you use can make significant differences in the finished product.

“When I’m working with cornmeal, I prefer a flour that’s a little more refined,” Jones explains, highlighting the Sir Galahad bleached, all-purpose flour by the King Arthur brand as an excellent choice. “A flour that’s coarser ground gives your cornbread a rougher texture.”

Similarly, the chef likes to use a more refined cornmeal. “I like cornmeal with a finer texture,” he says, acknowledging that it, too, impacts the consistency and density. “I don’t want to bite into a piece of cornbread that has a big crunch to it.”

Getting Into the Mix

Like other breads and cakes, cornbread suffers if the batter is overworked prior to baking. As Jones acknowledges, you want to mix together the dry and wet ingredients until they’re just fully incorporated. Otherwise, you’ll end up with a batch of cornbread that’s “tough and chewy.”

Food

During this step, the chef likes to alternate adding portions of the flour mixture and then milk, always starting with the dry ingredients and ending with them, too. The alternative — combining all of the ingredients at the same time and walking away from the mixer — is where problems can develop. So just keep an eye on how the ingredients are incorporating, and when it looks like the last of the flour mixture is combined, turn off the mixer.

“At the end,” he says, “just scrape down the sides of the bowl and fold everything in by hand to make sure it’s incorporated.”

Just don’t worry too much about stopping the process when the ingredients are “just incorporated.” While you don’t want the batter to be overworked, it’s not going to be ruined if the mixer runs for a couple of cycles more than it needs to.

“A couple times around the bowl is not going to be the difference between something great and something horrible,” the chef assures.

Knowing How It Pans Out

You’ve got options when it comes to how you choose to bake your cornbread. If you want a bread with crispy outer edges, go the route of a cast iron skillet. Just make sure its well-greased with either butter, oil, or bacon fat and, equally important, make sure that it’s pre-heated.

“You want to have that pan nice and warm, so that when you pour your batter in,” Jones says, “it creates a nice crust around it.”

If you’re looking for a lighter or softer form of cornbread, the chef recommends using a muffin pan or Madeline molds.
Regardless of which vessel you use, Chef Jones suggests baking the bread at 325 degrees in a convection ovens or 350 degrees in a traditional oven. If you’re using smaller molds, the cornbread will likely be done in 10 to 15 minutes. If you go the route of a large cast iron skillet, it will likely take between 20 and 25 minutes. As for how to know when the bread is done, Chef Jones says cornbread follows the same basic principles of cupcakes.

“When you press the top, it should spring back, but not be firm,” he says. “You want it lightly golden on the edges.”

Milking It

Much was made about Chef Jones’ preferred types of flour and cornmeal, and he’s particular about the milk he uses, too. Specifically, he encourages home bakers to use buttermilk instead of traditional milk, especially if the recipe calls for baking soda.

“It has that nice tang to it, and it adds a little bit of acid, which reacts with your leaveners to produce something a little bit lighter,” he says. “It’s about the chemical reactions — when you’re working with baking soda, you need an acid to activate it. Traditional milk doesn’t offer that.”

When and How to Improvise

If you’re hankering to personalize your cornbread, some ingredients can be folded into the batter without affecting how it bakes. These mostly dry ingredients include — among others — chopped jalapenos and shredded cheddar cheese.

“You don’t have to worry too much about it affecting the recipe,” Jones says, “because you’re not adding more liquid.”

Where problems arise is when bakers try to add or substitute wet ingredients, such as creamed corn. That doesn’t mean those modifications can’t work, but they’ll require additional tweaks to the volumes of some of the other ingredients. For that reason, Chef Jones likes to rely on culinary advice he received years ago.

“My old chef used to tell me all the time, ‘Anytime you try a new recipe, make it three times [before you modify it]. That way you understand the hows and the whys behind why it works.’”

Rosemary Cornbread Muffins

Courtesy of Iain Jones, Executive Pastry Chef at Sea Pines Resort

Yields Approximately: 18 muffins, 36 mini muffins

Ingredients:

375g all-purpose flour
300g cornmeal
300g sugar
12g baking powder
3g baking soda
360g butter, softened
225g buttermilk
5 whole eggs
14g fresh garlic, minced
6g fresh rosemary, chopped
7g salt

Preparation Method:

Preheat the oven to 350 degrees (325 degrees for convection ovens).

Grease mini or regular muffin tins with butter or oil.

In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.

When butter is soft, use a stand mixer or a hand mixer on medium speed to beat together the butter and sugar. Beat for 3 to 5 minutes or until the mixture is pale and fluffy.

Gradually add the eggs, one at a time, mixing well with each addition.

Reduce the mixer speed to low, then incorporate the dry ingredients, alternating the addition of the flour mixture with portions of the buttermilk, making sure to start and end with the dry ingredients. (Mix until just combined. Do not overmix!)

Fold in the chopped rosemary and minced garlic.

Pour the batter into the prepared tins and bake for 10 to 15 minutes, or until the top is golden. (Using your finger, gently press in the middle of the muffin. It should spring back without leaving an indentation.)

When done, remove from the oven and allow to cool for about 10 minutes before removing from the molds.

The post The keys to making perfect cornbread, according to a golf-resort chef appeared first on Golf.

The post The keys to making this luxe private golf club’s perfect cookies appeared first on Golf.

The post The keys to making this luxe private golf club’s perfect cookies appeared first on Golf.

***

I tend to be picky when it comes to cookies. They’re often too crunchy for my taste, so I usually steer clear of them in favor of other treats like brownies or cake.

But I simply couldn’t resist the enticing platter of cookies that greeted my late-September arrival to Pine Canyon, a luxury master-planned community and private club located just minutes outside of downtown Flagstaff in Arizona. There were several varieties to choose from, artfully arranged. So on a whim, I decided to sample one. Wow. It was perfect, with a light crunch, toothsome chewiness, and an excellent chocolate chip ratio.

As someone who has botched my fair share of cookie batches while baking with my kids, I was intrigued. How exactly did Pine Canyon’s chefs achieve this exemplary result? Luckily for me (and you!), they’ve graciously shared the keys.

According to Pine Canyon pastry chef Sierra Proctor, the club’s cookies are a signature offering that have been served since the club’s opening more than two decades ago.

Travel

“After a round of golf or a midday workout, members have come to expect this sweet bit of comfort that feels like home,” she said.

And what is it exactly that sets the cookies apart? According to Proctor, it’s both an ingredient and a preparation method.

“What makes the cookies special is twofold,” she said. “The use of brown butter, which adds a deep, nutty flavor, and the technique of chilling the dough overnight, which keeps the cookies thick and chewy.”

Making brown butter is a simple process:

First, Proctor said, melt the butter slowly in a light-colored pan. Watch for it to foam and the milk solids to turn a golden brown. (As a bonus, your kitchen will be filled with a rich, nutty aroma.)

Next, pour all of the butter, including the browned bits, into a bowl to cool. At that point, you can combine it with the rest of the cookie ingredients. Check out the full Pine Canyon cookie recipe below.

Pine Canyon’s Signature Brown Butter Cookies

Ingredients

-6 oz butter, browned, cooled, and softened
-4 oz granulated sugar
-4 oz brown sugar
-1 whole egg + 1 egg yolk, room temperature
-0.5 tsp vanilla bean paste
-8.5 oz bread flour
-0.5 tsp salt
-0.5 tsp baking soda
-8 oz mix-ins of choice (chocolate chips, nuts, etc.)

Directions:

Cream together brown butter and sugars until light and fluffy.

Add the eggs one at a time, then add the vanilla.

In a separate bowl, combine flour, baking soda, and salt.

Gradually add dry ingredients to the butter mixture.

Fold in chocolate chips or other mix-ins by hand.

Roll the dough into balls and place on a parchment-lined baking sheet, spacing them 4 inches apart.

Chill overnight.

Bake at 325°F for 5 minutes, then rotate the pan and bake for an additional 5 minutes, until golden with crisp edges and a gooey center.

Cool to room temperature — enjoy while warm!

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The post 10 intriguing new whiskies to give and enjoy this holiday season appeared first on Golf.

The post 10 intriguing new whiskies to give and enjoy this holiday season appeared first on Golf.

***

With Thanksgiving right around the corner — and the winter holidays in close pursuit — ‘tis the season to both give and to entertain. In both regards, artfully crafted whiskey acts as the ideal holiday accessory. Here, we shine a spotlight on 10 new releases that are certain to elevate your holiday parties and thrill whiskey lovers on your shopping list.

E.H. Taylor Bottled-in-Bond Bourbon, $150

Though not made from the same recipe as EH Taylor’s small batch bourbon, this new addition to Buffalo Trace’s Antique Collection delivers on many of the same expectations that that entry-level whiskey has ingrained. Crafted from a sour mash recipe, EH Taylor Bottled-in-Bond spent more than 15 years in charred new American oak and is bottled at 100 proof. Characterized by notes of warm vanilla, oak spice, and subtle maple sweetness, the whiskey isn’t significantly complex, but that’s no slight. It’s approachable, elegant, and delectably smooth. (It just won’t be easy to find, especially at its suggested retail price.)

Thomas H. Handy Sazerac Kentucky Straight Rye, $150

In comparing the two rye whiskies that are included in Buffalo Trace’s Antique Collection, Thomas H. Handy Sazerac impresses most for the second year in a row. If you’ve had the opportunity to taste this expression over the last few years, you’ll notice a continued progression and subtle evolution in how its flavors are presented. More specifically, those flavors have deepened, leaning more in the direction of stewed fruits with dried figs and honey. Comprised of uncut whiskies that have aged for more than six years, Thomas H. Handy delivers lively oak character and plenty of the rye grain’s signature spiciness, though it’s well balanced. This is the spice lover’s rye whiskey in this year’s Antique Collection.

Fuji Single Malt Japanese Whisky, $100

Lifestyle

The popularity of Japanese whisky continues to steadily climb, which partially explains why Fuji Whisky recently introduced a new single malt as part of its core lineup in the United States. Delicate and fruity on the nose, with pronounced aromas of apples and apricots lightly glazed in floral-scented honey, this single malt delivers similar fruit notes on the palate, though they’re juxtaposed by a creamy mouthfeel, which adds a unique layer.

Tamdhu 21-Year Single Malt Scotch, $400

This Speyside distillery may not be a household name, but it’s certain to please all those who discover it. Like many of the producers in that northern region of Scotland, Tamdhu relies on sherry casks for its maturation, which imparts a savory sweetness (think sundried tomatoes). New to the American market, the distillery’s 21-year-old single malt is pleasingly heavy and rich, and it’s teeming with spice. Unlike some Speyside Scotch whiskies, which can sometimes lean a little too sweet, this well-aged expression is equally balanced by a savory character that distinguishes it from the masses.

Wolfcraig 35-Year Blended Grain Whisky, $600

If you’re not familiar with the Wolfcraig name, here’s all you need to know: the brand was founded by two of Scotland’s most respected master blenders, Richard Patterson (of Dalmore fame) and Ian Macmillan (known for his work with Burn Stewart Distillers for almost 25 years). One of the duo’s more intriguing new products, a 35-year blended grain whisky, is perplexing in the best way possible. Soft on the palate but unctuous in flavor, this elegant spirit introduces lots of baking spice character — specifically dark brown sugar and cardamom — though aromas of toasted cereal sneak in from time to time. It’s a whisky that reveals itself slowly over time.

Compass Box Brulee Royale Blended Scotch, $160

To craft a whisky that echoes all of the distinctive character of an expertly made crème brulee, Compass Box — one of Scotland’s leading blended Scotch whisky producers — worked closely with Independent Stave Co., a Missouri-based cooperage, to produce toasted and charred white oak barrels that draw out those specific flavors and aromas. Luscious and buttery, with underlying hints of vanilla and burnt honey, Brulee Royale is aptly named. A touch of pepper on the back of the palate prevents the spirit from being too cloyingly sweet, while faint fruit notes — roasted peaches and banana — add extra layers of complexity.

Eagle Rare 12 Year, $50

It wasn’t too long ago when threats of a looming bourbon shortage had Kentucky distilleries increasing their production and laying down as much fresh stock as possible. Now, years later, consumer demand has finally softened — at least a little — and with more mature bourbon to work with, some brands are introducing new products. Case in point: Buffalo Trace has just released Eagle Rare 12 Year. Those familiar with the flavors and aromas of the brand’s flagship 10 Year will delight in the way they’ve matured after two additional years in the cask. The prominent cherry cola and caramel notes are softer around the edges; and while there’s still a present spice note, that too has mellowed — all despite the fact that the bourbon has actually grown stronger by 2.5 percent ABV.

Lost Lantern American Vatted Malt Remix, $100

Independent bottler Lost Lantern has just launched its new collection of limited releases, one aimed at Scotch lovers. The headlining star of the collection is a “remix” of the brand’s original vatted American whiskey — the widest-ranging blend of American single malts ever created (the recipe includes whiskies from 11 distilleries located across eight states). Dark chocolate and toasted cereal notes shine on the nose, while similar chocolate character (more cocoa like) dances on the palate. Indulgent and almost creamy, this second installment of the brands American Vatted Malt is a unique take on single malt whiskey, one that emphasizes the grain over the barrel’s influence.

Westland Garryana 10 Year, $150

Ten years ago, Westland in Seattle released its first single malt partially aged in Quercus garryana, a rare species of American oak native only to the Pacific Northwest. Since then, the distillery has annually released new expressions of this experimental whiskey, with the most recent example boasting an age statement for the first time. The resulting spirit, Garryanna 10 Year, is made from a complex recipe of numerous varietals of malted barley and features a blend of whiskies matured in first- and second-fill garryana oak barrels, as well as ex-sherry, rum, and bourbon casks. All of that creates a whiskey that smells boldly of baking spices and ripe fruit, yet is lighter in body and blends those fruit and spice flavors with a touch of floral sweetness.

WhistlePig 30 Year Single Malt, $5,000

Continuing WhistlePig’s trend of crafting American whiskies finished in unique casks, the Vermont brand’s latest creation, The BigSheBang, is a 30-year-old single malt finished in barrels that once held Vin Santo, a rare Italian dessert wine that’s made in notably small batches. Soft on the palate, the whiskey showcases a prominent oaky spice, which is somewhat covered up by the red fruit notes instilled by those wine casks. This is a unique pour, one that fans of the unusual will like, but it’s unlikely to be a universal crowd-pleaser. Especially given its price point, The BigSheBang is destined to satisfy those who want something unique and are willing to pay a premium for it.

The post 10 intriguing new whiskies to give and enjoy this holiday season appeared first on Golf.

The post The simple keys to replicating delicious Irish brown soda bread at home appeared first on Golf.

The post The simple keys to replicating delicious Irish brown soda bread at home appeared first on Golf.

***

There’s something about the brown soda bread in Ireland. Ask anyone who has visited the Emerald Isle and they’ll tell you: The bread is so different from what we’re used to at home. It’s soft, yet dense, and also somewhat crumbly — a hearty and delicious accompaniment to every meal. Add a dollop of butter and jam on a slice, and you have a snack fit for a king. Enjoy it with chowder or soup, or create a sandwich with egg or smoked salmon. You can’t really go wrong! The bread enhances everything it touches, and is so ubiquitous across the country that its absence is quite noticeable when you return to the States.

The good news? You don’t have to go without! Authentic Irish brown soda bread is surprisingly easy to make. At Ireland’s Dromoland Castle — a five-star luxury hotel with a stellar parkland golf course in Co. Clare — brown bread is served with just about every entree, and executive head chef David McCann shared his thoughts on what is it that makes Irish soda bread so special.

“Soda bread is more than just food — it’s tied to Irish identity and hospitality,” McCann said. “Many Irish households still bake it regularly, and it’s served with soups and stews, or simply butter and jam. Irish flour is traditionally made from soft wheat, which doesn’t work well with yeast but is perfect for soda-leavened breads.”

There’s a history component to the bread as well.

Food

“Soda bread became popular in Ireland in the early 1800s when baking soda was first introduced as a cheap and reliable leavening agent,” McCann said. “Ireland’s poorer rural families often lacked ovens and expensive ingredients like yeast or refined flour. Soda bread could be made with basic ingredients — flour, baking soda, salt, and buttermilk — and baked on a griddle or in a bastible pot (a type of cast-iron pot over the fire) Dutch oven.”

While sourdough bread enjoyed a spotlight moment here in the States during the pandemic, Irish soda bread is another easy-to-make staple at home. Some best-practice tips from McCann include adding a bit of sunflower oil for moisture, and taking care not to overwork the dough.

“In Dromoland’s recipe we say, ‘There’s no need to knead!'” McCann said. “We work the dough very little, have it quite liquid and bake it in a lined tin. Just follow the recipe, and make sure the mixture is wet. You must also preheat the oven, that’s very important.”

There’s only one more thing to remember: the score on top.

“My mother once told me that the traditional crosscut on top isn’t just for looks,” McCann said. “It helps the bread bake evenly, and folklore says it’s to ‘let the fairies out.'”

Sounds like as good as reason as any to add the cuts! Ready to bake a loaf for yourself? McCann shared Dromoland’s recipe below. And if you’re seeking the perfect accompaniment, you can check out his delectable seafood chowder recipe here.

Dromoland Castle’s Brown Bread

Makes 2 lb loaf

Ingredients

1.5 cups wholemeal flour
1/3 cup plain flour
1 tbsp bran
1 tbsp brown sugar
1 tsp bread soda
Pinch of Salt
1/6 cup sunflower oil
1 egg
1.5 cups buttermilk

Method:

Mix all dry ingredients together.

Make a well in the center of the dry mix, add the oil, buttermilk and egg, mix all together.

Pour into a greased loaf tin.

Bake in a preheated oven at 180 Celsius (350 F) for 1 hour 15 minutes.

Turn out onto a rack and allow to cool.

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The post The simple keys to replicating delicious Irish brown soda bread at home appeared first on Golf.

The post The keys to making savory, open-faced toast from scratch appeared first on Golf.

The post The keys to making savory, open-faced toast from scratch appeared first on Golf.

***

While visiting Primland Resort earlier this summer, I sat down for lunch at the Laurel Bar and took a gander at the menu. Mulling over the burger or the crispy chicken sandwich, I was struggling to make a decision. Fortunately, my server swooped in and saved the day. “The open-faced mushroom toast is one of the best things we serve,” she says. “It’s very popular.”

Vegetarian isn’t usually my thing — though I do like all vegetables — and I’ve rarely been excited by the prospect of an open-faced toast. Even still, I had to admit, its description did sound good: sautéed mushrooms, black garlic aioli, farmer’s cheese, onion, and a sunny-side-up egg.

Let’s do it.

On first bite, I was instantly glad that I did. A wonderful mashup of different types of flavors, be it sweet, sour, bitter, and savory, the toast was layered and satisfying. “All of the items in the dish are pretty bright in their own way, and they dance nicely together,” Sean Maloney, Primland’s executive chef, told me afterward.

Inspired by that experience, I was soon researching other delectable savory toasts presented on menus at golf resorts and clubs across the country. More importantly, I asked the chefs at those clubs and resorts to share their best advice for creating compelling savory toasts from scratch. Here, I present their collective guidance; consider this your can’t-miss roadmap to exceptional, open-faced toasts.

Starting from Scratch

Whenever Maloney contemplates a new savory toast, he always begins with the bread — it’s perhaps the most important ingredient of the dish, and he’s not alone for thinking that. Geoffrey Lichtenberger, the executive chef at Rossa Kitchen and Patio at McDowell Mountain Golf Club, serves an open-faced sandwich loaded with indulgent ingredients, such as crispy soppressata, balsamic onions, and truffle oil. Yet, he says the toasted focaccia is one of the key components, and choosing the bread is all about how you envision you — or someone else — eating the finished product. “Is this going to be a fork-and-knife affair, where a softer bread is acceptable?” he asks. “If you want to be able to pick it up and eat one-handed, you might need a sturdier bread.”

Kimberly Backman, the executive chef at Omni Tucson National Resort & Spa, concurs. “Use your favorite type of bread,” she says. “It’s the foundation of the toast and will absolutely make a difference. Quality bread should be the number one ingredient.”

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Favorite Ingredients

Don’t make the mistake of thinking a good savory toast is restricted to only certain ingredients. “You can ‘toastify’ most of your favorite foods,” Maloney acknowledges. “It can be a very fun game to play.”

In particular, the chef often incorporates all sorts of dips, and he loves contrasting them with crispy components, whether that’s wasabi peas, garlic chips, sesame sticks, or crispy shallots. “Just raid the bulk foods section,” he says. “And get out to your local farmer’s market and find the most beautiful, flavorful, local products you can.”

Lichtenberger leans heavily on aiolis and good quality mayonnaise, the latter of which he adores. “It is one of, if not, the most versatile condiments out there,” he says, “and it adds so much in terms of flavor and texture.”

Emily Brubaker, the executive at Omni La Costa Resort & Spa, also focuses on texture when she incorporates cheese, preferring soft styles such as Neufchatel, goat cheese, or brie. “A schmear of brie, sliced grapes, chives, and pecans with a little drizzled honey is definitely a treat,” she reveals. “Or an herb goat cheese with sliced beets, orange segments, and walnuts.”

Best Advice

Brubaker may often incorporate a soft, spreadable cheese, but it plays a role beyond just texture or flavor. “A spread is key because it’s what protects the toasted bread from getting too soggy,” she says. A toast that stays crunchy maintains its integrity.

As it turns out, how you toast your bread also can make a difference. Just ask Chef Backman, who reveals her secret weapon: always toasting the bread in butter. “It will add an extra richness that helps elevate your toast,” she says. “After that, whatever additional toppings you choose to place on the toast will just be enhanced.”

Lichtenberger likes to think about making the dish for someone else — even if he’s the only person eating it. “Personally, I find more joy in cooking for others than for myself,” he acknowledges, “and I find myself stretching my imagination more when cooking for others.”

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No matter who you’re cooking it for, don’t second-guess your initial ideas. In the estimation of Greg Lopez, executive chef at Omni Bedford Springs Resort & Spa, that’s the most important first rule when it comes to conceptualizing savory toasts. “Throughout almost every culture, humans have been putting food on top of cooked bread for centuries,” he says. “Our instincts are designed for this, so trust them and have fun!”

Common Mistakes

The only real mistake you can make as you’re experimenting with new savory toasts comes down to a matter of quantity — both in the number of components that you combine together and how much of those components you use. Chef Maloney likes to think of Coco Chanel’s number one rule of fashion: Before you leave the house, look in the mirror and take one thing off. “At some point,” he says, “we need to get out of our own way to let food be.”

For Chef Lopez, it’s a matter of ratios. “The toppings should only comprise 30 to 40 percent of the completed toast,” he instructs. “Think thin but noticeable layers of toppings so that you get a good crunch of bread enhanced by the rest of the ingredients. If your layer of toppings is the same height as the thickness of the bread, you’ve gone too far.”

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The post How to replicate this historic golf club’s famous gingersnap cookies appeared first on Golf.

***

While there’s never a bad time for a well-made gingersnap cookie, autumn just seems to call out a little louder for those savory, sweet, baking spice flavors. Coincidentally, the fall is when Florida’s Mountain Lake reopens following a 26-week hiatus during late spring and summer, and the historic club — well known for its enviable Seth Raynor-designed course — is almost as famous for its gingersnaps. Seriously, the pro shop even sells golf belts embroidered with a whimsical woven likenesses of those cookies.

Naturally, I reached out to the club to learn any tricks of the trade when it comes to whipping up a batch these gingersnaps. Not surprisingly, the club wasn’t willing to share the specific recipe that it uses — I can’t blame them for that — but the club’s assistant general manager, Aaron Langley, did divulge some very important tips. He even shared the club’s secret ingredient — high-quality freshly grated ginger. He just didn’t specify how much of it to use.

So while I can’t give you a step-by-step guide to making the exact gingersnap cookies that Mountain Lake serves, I can offer the next best thing: expert guidance for making your own unique batch of gingersnaps — cookies that might become famous in their own right.

A Golden Ratio

Mountain Lake might be tight-lipped about its own recipe, but the club is happy to help amateur bakers assess the more readily available recipes that are out there. As Langley acknowledges, cookie recipes are all based on ratios, and for gingersnap cookies, the most critical ingredients measure out like this: 1 part butter, 1.5 parts sugar, 2.5 parts flour, and 1 part molasses (flavored and lifted using baking soda and ginger). Using that ratio, if a recipe looks significantly out of balance, Langley says it “might be a sign to steer clear.”

That said, he’s also quick to point out that there really isn’t one universal red flag when it comes to evaluating the presumed efficacy of a recipe. “Much of baking success comes down to how the recipe is executed,” he explains. “A good recipe in one person’s hands might fall flat in another’s if not followed with care.”

A Measured Approach

Even if you’re empowered with a trustworthy ratio for your ingredients, your baking efforts can go awry based on how you measure those components. “The U.S. system of using cups and teaspoons can lead to variations in results,” Langley acknowledges. “For consistent baking, measuring in grams is far more accurate and helps avoid over- or under-measuring critical ingredients.”

Molasses Makes the Difference

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“Generally, you want a dark, unsulphured molasses to give the snap, color, and warmth without making your cookie bitter,” says Langley, who likes Grandma’s Original unsulphured molasses, Brer Rabbit Full Flavor molasses and Golden Barrel unsulphured baking molasses. “But avoid Blackstrap [style molasses],” he adds, “unless you want a sharp, earthy flavor.” If you do, Langley cautions that you’ll need to add more sugar for balance.

Don’t Overwork Your Dough

According to Mountain Lake’s assistant GM, a common mistake home bakers make when baking cookies is overworking the dough, which can lead to rubbery or dry cookies. “The more you work your dough, the more gluten is developed,” he explains. “As a rule, in cookies you want minimal gluten because it will make them tough instead of tender, dense instead of crisp and chewy, and puffy instead of spreading evenly.”

What are the warning signs, you ask? Dough that feels elastic or springy to the touch. Dough that looks shiny, pasty, or sticky. (It should have a matte-like finish.) And if your cookies don’t spread much in the oven, there’s a good chance you overworked the dough.

To Chew or to Crisp?

Not everyone likes the same type of cookie, especially when it comes down to how it eats. Soft and chewy is ideal for some; others prefer a crispier bite. Fortunately, steps can be made to easily end up at either outcome.

For crispy gingersnaps, Langley likes to use butter rather than shortening. “It will make a big difference in the flavor and the spread,” he says. Similarly, swap out the baking powder for baking soda. “It helps spread and contributes to that crackly surface and deep color.” Finally, set the oven to 325 degrees and bake your dough for 14 to 17 minutes.

If you like a good, soft chew, Langley encourages using brown sugar in addition to granulated sugar, going a little heavier with the amount of molasses, scaling back the flour, and adding an egg. Counterintuitively, soft and chewy gingersnap cookies should also be baked at a slightly higher temperature than crispy ones, just for less time. Langley bakes his for only 9 to 11 minutes at 350 degrees.

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The post This 150-year-old recipe still creates perfectly soft and buttery dinner rolls appeared first on Golf.

***

Many home cooks and bakers are intimidated by the prospect of baking bread. Sean Maloney, the executive chef at The Lodge at Primland, Auberge Collection, blames influencers for the way they romanticize the process — tending to sourdough starters for years, experimenting with exotic fruit yeasts, demonstrating intricate folding techniques, and debating scoring angles. “For beginners,” he says, “it can feel like bread is more science project than food.”

For a long time — even as a professional chef — bread represented one of Chef Maloney’s biggest challenges, too, but for a different reason. “Part of that comes from my own nature,” he explains. “I don’t like waiting.”

Eventually, the chef learned a lesson that, as he says, changed his relationship with bread. It’s a lesson every home baker must learn, as well. “Baking bread is a meditative process,” Maloney says. “Slow down. Let the yeast work its magic. Learn to recognize the signs before moving on to the next step.”

What are those signs, you ask? When a dough has proofed for the right amount of time, it should be twice as big as it was at the beginning. “Watch your dough,” Maloney instructs. “Don’t just time it; become an active observer.”

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That’s true for anytime you bake it. After all, bread dough is — in a way — a living, breathing thing, which means it’s not always going to react the same way. “Every day, every season, every kitchen environment will affect how your dough proofs,” the chef says. So, once your dough has properly expanded, you’ll need to make sure it passes the tactile test, too. As Maloney acknowledges, when you lightly press into the dough with your finger, properly proofed dough should spring back slowly, leaving a slight indentation.

Once proofed, bread dough needs to be degassed — this prevents large bubbles from forming inside the bread when it bakes. Fortunately, Chef Maloney assures the process is simple. “Just gently press your fist down in the center of the ball until you feel the dough push back a bit,” he instructs. “Once you’ve done that, you’ll want to fold the edges back over the middle by roughly one-third until you’ve formed a nice ball.”

And when it comes to beginning-friendly breads that are worth attempting at home, Parker House Rolls are at the top of the list. These soft, buttery rolls originated at Boston’s Parker House Hotel in the 1870s and quickly earned national attention — they even found their way into the White House kitchen. By the late 1800s, they had become a staple recipe in American cookbooks, and they’ve held their place at the table ever since.

“If you’ve been curious about bread, but hesitant to dive in, this is the perfect place to start,” Chef Maloney says. “This recipe is designed as an approachable entry into the world of bread-baking.” That said, there is one more thing to keep in mind: “Your first roll might not be perfect,” he acknowledges, “but it will always be better than no roll at all.”

Parker House Rolls Recipe

Courtesy of Sean Maloney, executive chef at The Lodge at Primland

Ingredients:

19 g yeast
250 g warm water
65 g light brown sugar
111 g egg yolks
83 g blended oil
14 g salt
585 g bread flour
45 g milk powder

Preparation:

Dissolve the yeast, milk powder, and sugar in warm water. Let stand at room temperature for 5 minutes.

In a stand mixer, combine with remaining ingredients and mix on low for 5 minutes, then on high for 8 minutes.

Transfer dough to a large bowl, cover with plastic wrap, and let rise until doubled in size.

De-gas the dough, then portion into 28 g balls. Place on a parchment-lined sheet pan, spacing them about a thumb’s width apart.

Proof again at room temperature until doubled in size and the rolls are just touching each other — this creates the signature “pull-apart” look.

Bake at 350°F for 12 minutes, then rotate the pan and bake another 8–12 minutes, until golden brown.

To serve, reheat briefly in the oven, brush with melted butter, and finish with a sprinkle of flake salt.

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The Water Hazard is similar to a Transfusion, which has skyrocketed in popularity with golfers. A classic Transfusion includes vodka, ginger ale, grape juice and lime juice. But golfers have been drawn to it because Gatorade (and its electrolytes) is thought to be a more prudent — and even healthy — choice of mixer. Is it? I asked Amy Stephens, a New York City-based licensed dietitian specializing in sports nutrition, for her take.

“When you drink alcohol, it dehydrates you and you also lose electrolytes,” Stephens said. “Gatorade is actually quite an interesting option to replenish some of the electrolytes that your body’s losing, and I like that idea. And then the carbohydrates from lemonade and the Gatorade are great too.”

Why are electrolytes — and the potential lack thereof — such a big deal? Stephens provided a quick explainer.

“When you sweat, your body loses not just water or sweat through your skin, you’re also losing electrolytes,” she said. “And those four key electrolytes are sodium, potassium, magnesium, and calcium. And the one that you lose the most of, that we have to pay the closest attention to, is sodium. The more you sweat, the more you lose. Everyone is different. It’s based on genetics, fitness, conditions, health history. Some people just might sweat more than others and lose more sodium.

“Electrolytes are important because they help your muscles fire, they help with mental focus and clarity,” she continued. “They also help you maintain your blood volume and your blood pressure. So if you lose too many electrolytes, it can drop your blood pressure.”

The replenishment of electrolytes is an essential key to maintaining peak performance on the course. So, is the Water Hazard — dare we say — a healthy choice?

“I wouldn’t call it healthy,” Stephens said. “But I do think, with the Gatorade, I like that twist to it because it does help to replenish some of those electrolytes that your body’s losing.”

Stephens emphasized that there are other ways to replenish electrolytes if that’s your ultimate goal. You could try water additives like Liquid IV or Nuun tablets, which give you flavor plus the benefits of electrolyte replenishment without the calories and sugar.

But if a cocktail — or several — is on the docket for your round of golf, the Water Hazard is a solid choice for replenishment.

“Keep in mind, it still has sugar, it still has carbohydrates,” she said. “I think it’s a better alternative, but it doesn’t mean you should drink more. Ultimately, it’s just a slightly better alternative to a full on alcoholic drink.”

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