The Georgia Club Foundation is proud to announce the official release of Cooking With Panache: Favorites from The Georgia Club, a collection of nearly 400 personal recipes submitted by Georgia Club Members and The Georgia Club Culinary Staff.

The cookbook features a variety of recipes from appetizers, side dishes, tailgating recipes, main entrées and desserts. Additionally, Cooking With Panache offers a sidebar with select recipes, which showcases research-based nutritional information from University of Georgia professor Karen Samuelsen, fun facts and cooking tips. The cookbook also includes a section titled “Additions with Panache” featuring sauces, relishes, marinades and salsas. Each entrée recipe comes with “Vine Advice”, a suggested wine pairing, courtesy of Georgia Crown Distributing.

Though recipes suitable for every season fill the pages of Cooking With Panache, the cookbook especially boasts delightful holiday recipes. Apricot-Glazed Pork with Fruit Stuffing and Cranberry Amaretto Relish are ideal for a holiday dinner. Or, try out the Crème Brulee French Toast, Apple Sausage Quiche and Georgia Peach Bowl for a delicious Christmas morning breakfast.

The book can be purchased for $24.95 plus tax, and is now available in our online store. Complete your chef ensemble with coordinating “I Cook With Panache” aprons, which can be purchased for $18.69 plus tax. In addition to the online option, cookbooks are available for purchase at several locations, including The Georgia Club Membership/Administration Office, The Georgia Club Golf Shop and The Georgia Club Fitness Center. Phone orders are accepted by calling 770-725-8100. The cookbook will also be on sale during The Georgia Club Christmas Tour of Homes on Sunday, Dec. 13 from 1 to 6 p.m.

Don’t miss your chance to be creative, distinctive and stylish with your cooking. Enjoy the moment, and savor Cooking With Panache!

This is the eighth and final post in a series about The Georgia Club Foundation’s cookbook, “Cooking With Panache - Favorites From The Georgia Club.” Expect to see the cookbook on sale Fall 2009. Mary Poor, Chair of the Cookbook Committee, offered some insights into the creation and development of the cookbook. 

An update on a future event for the cookbook:

The cookbook will have its own table at the Oconne County Fall Festival.

 

Our application for participation in the Oconee Chamber Fall Festival has been approved.  Evidently there was much discussion at their meeting this week regarding our participation. 

The Festival Committee was afraid of “opening up a can of worms” and that if they allowed us to participate, then every school, church, etc. would want to sell cookbooks.  Thanks to info that I received from [Foundation President] Harvey Tarpley, I was able to give info regarding the charities that The Foundation helps in Oconee County and I think this really helped our cause.

The 36th Annual Oconee Chamber Fall Festival will be held in historic downtown Watkinsville October 17, 2009.  We will sell our cookbooks and hand out a sample of something in the cookbook (a cookie or a brownie…..to be determined).  We will solicit volunteers outside of the Cookbook Committee to take shifts “manning” the booth, as well as baking.

This is the seventh in a series of posts about The Georgia Club Foundation’s cookbook, “Cooking With Panache - Favorites From The Georgia Club.” Expect to see the cookbook on sale Fall 2009. Mary Poor, Chair of the Cookbook Committee, offered some insights into the creation and development of the cookbook. A sample recipe from the cookbook accompanies her answer.

Do you have a personal favorite recipe from the book?

Wow!  This is a tough one!  There are too many wonderful recipes in the book to even begin to pick a favorite.  I did however “create a masterpiece” for a recent dinner party when I made the “Chocolate Mousse Crown” recipe included in the book.  It was both beautiful to look at, and delicious.  It was a big hit and quite a show stopper.  It’s a fabulous recipe for when you want to impress.  Truly fit for a king!

This recipe is full of chocolatey goodness.

Chocolate Mousse Crown

This is the sixth in a series of posts about The Georgia Club Foundation’s cookbook, “Cooking With Panache - Favorites From The Georgia Club.” Expect to see the cookbook on sale Fall 2009. Mary Poor, Chair of the Cookbook Committee, offered some insights into the creation and development of the cookbook. A sample recipe from the cookbook accompanies her answer.

Roadblocks can be "challenges in disguise."

This is the fifth in a series of posts about The Georgia Club Foundation’s cookbook, “Cooking With Panache - Favorites From The Georgia Club.” Expect to see the cookbook on sale Fall 2009. Mary Poor, Chair of the Cookbook Committee, offered some insights into the creation and development of the cookbook. A sample recipe from the cookbook accompanies her answer.

Where do the proceeds go from sales of the cookbook?

 

The proceeds from “Cooking with Panache: Favorites From The Georgia Club” will go the The Georgia Club Foundation to serve as a long-term fund-raising vehicle for the many local charities that the Foundation supports.

In the past The Georgia Club Foundation has donated funds to organizations such as Athens Nurses Clinic, Food Bank of Northeast Georgia, College Scholarship Funds for local high schools, Peace Place, The Arch Foundation at the Botanical Garden among others.

This short and sweet answer is accompanied by a sweet recipe from the Breakfast, Breads and Brunch category. The moist and tender bread uses some of the finest ingredients Georgia has to offer.

Georgia Peach Pecan Bread

 

  

2 cups all-purpose flour

1/2 cup sugar

1/2 cup brown sugar, firmly packed

1/8 teaspoon salt

1 teaspoon baking soda

2 cups very ripe mashed peaches

1 egg, slightly beaten

2 tablespoons butter, melted

1/2 cup pecans

 

 In a bowl, mix together the flour, sugars, salt and baking soda.  Drain mashed peaches and put in a large bowl.  Add beaten egg and melted butter.  Stir in pecans.  Stir in flour mixture until just moistened.  Pour into a 9×5-inch greased and floured loaf pan.  Let stand for 20 minutes.  Bake at 350 degrees for 45 to 55 minutes.  Cool bread in pan for 10 minutes, remove from pan and finish cooling on wire rack.  This bread freezes beautifully.

 

Peaches and pecans fill this bread that would make any Georgian proud!

 

This is the fourth in a series of posts about The Georgia Club Foundation’s cookbook, “Cooking With Panache - Favorites From The Georgia Club.” Expect to see the cookbook on sale Fall 2009. Mary Poor, Chair of the Cookbook Committee, offered some insights into the creation and development of the cookbook. A sample recipe from the cookbook accompanies her answer.

  Fresh From The Vine Tomato Pie

Fresh Tomatoes make the Tomato Pie Delicious

This is the third in a series of posts about The Georgia Club Foundation’s cookbook, “Cooking With Panache - Favorites From The Georgia Club.” Expect to see the cookbook on sale Fall 2009. Mary Poor, Chair of the Cookbook Committee, offered some insights into the creation and development of the cookbook. Two sample recipes from the cookbook accompany her answer.

How did you collect recipes, tips and artwork to go in the cookbook?

Terrific Tarragon Chicken Salad makes a perfect snack or light meal.

This is the second in a series of posts about The Georgia Club Foundation’s cookbook, “Cooking With Panache - Favorites From The Georgia Club.” Expect to see the cookbook on sale Fall 2009. Mary Poor, Chair of the Cookbook Committee, offered some insights into the creation and development of the cookbook. Two sample recipes from the cookbook accompany her answer.

How did you come up with the idea?

A cookbook for the Foundation was a bright idea.

I love to cook and entertain, so the idea just came naturally.  I approached [TGC Foundation President] Harvey Tarpley with the idea and then presented it to the Foundation Board at one of their meetings.  I was able to show them an approximate Return on Investment which will enable the Foundation to have funds available over the long term.

2 cups sugar

3/4 cup water

1 quart freshly brewed tea

3 cups fresh pineapple juice

2 cups fresh orange juice

1/2 cup fresh lemon juice

1/2 large bottle ginger ale

  Fresh mint

Simmer 2 cups sugar in water in a saucepan until the sugar dissolves.  Cool.  In a 1-gallon container, combine tea with the pineapple juice, orange juice, and lemon juice.  Add the sugar syrup and mix well.  Add the ginger ale just before serving.  Serve over ice in tall glasses and garnish with fresh mint.

Limeade is a cool and refreshing summer treat!

Rio Grande Limeade

2 (12-ounce) cans frozen limeade concentrate, thawed

3 cups tequila

3 cups water

2 cups orange liqueur

1 cup fresh lime juice

  Lime slices

Stir together the limeade, tequila, water, orange liqueur, and lime juice.  Cover and chill for 8 hours.  Serve over ice and garnish with lime slices.  

This is the first in a series of posts about The Georgia Club Foundation’s cookbook, “Cooking With Panache - Favorites From The Georgia Club.” Expect to see the cookbook on sale Fall 2009. Mary Poor, Chair of the Cookbook Committee, offered some insights into the creation and development of the cookbook. A sample recipe from the cookbook accompanies her answer.

What was the appeal for creating The Georgia Club Foundation cookbook?

Most of the fund-raising efforts in the past, usually came from a one or two-day event.  The appeal of publishing a cookbook is that now we will have a long-term fund-raising vehicle to support the Foundation for a long time to come.  We wanted to create a quality, custom cookbook with not only great recipes, but beautiful artwork and something we would be proud to sell.