Each week, visit The Georgia Club Blog for a new recipe from The Georgia Club Foundation’s Cookbook, Cooking With Panache: Favorites from The Georgia Club. With over 400 food and drink recipes, Cooking With Panache makes the perfect gift for special occasions, or simply when you are trying to mix up your recipe book.

If you want to impress your guests, try this easy-to-fix recipe.  Spend only a small time in the kitchen making this gourmet meal great for family meals or special dinner parties:

Beef Tenderloin and Red Wine Sauce

1. 1 (3-pound) beef tenderloin
2. 1/2 teaspoon salt
3. 1/2 teaspoon black pepper
4. 1/2 cup butter
5. 1 large onion, chopped
6. 1 clove garlic, minced
7. 1 (8-ounce) package fresh mushrooms, sliced
8. 1/2 cup dry red wine
9. 1 1/2 teaspoon Worcestershire sauce
10. 1 teaspoon Italian seasoning
11. 1 teaspoon hot pepper sauce
12. 1 cup beef broth
13. 1 teaspoon all-purpose flour

Directions: Preheat oven to 450 degrees.  Sprinkle beef with salt and pepper.  Place tenderloin in a foil-lined roasting pan.  Bake 15 minutes.  Melt butter in a medium saucepan over medium heat.  Add onions, garlic and mushrooms.  Cook, stirring often, for about 7 minutes.  Stir in wine, Worcestershire sauce, Italian seasoning and hot sauce.  Whisk together broth and flour and stir into wine mixture.  Reduce heat and simmer, stirring occasionally, for about 10 minutes.  Remove beef from oven and top with sauce.  Bake beef 18 minutes longer or to desired degree of doneness, basting often.  Transfer beef to a serving platter, reserving sauce in pan.  Let beef stand 10 minutes before slicing.  Serve sliced beef with wine sauce.  Serves 6 to 8.

This is just one of the many delicious recipes you will find in Cooking With Panache.  The cookbook features all types of recipes from appetizers, tailgating recipes, side dishes, main entrees and desserts, to a section titled “Additions with Panache” featuring sauces, salsas and more.  Cooking With Panache also features a sidebar with each recipe, which showcases research-based nutritional information, fun facts and cooking tips.  Each entree recipe comes with “Vine Advice,” a suggested wine pairing, courtesy of Georgia Crown Distributing.

All cookbook sales will go directly to The Georgia Club Foundation. To purchase your cookbook, visit out online store.  Cookbooks are also available in The Georgia Club Membership Office, the Pro Shop, as well as Heery’s Too, in Downtown Athens.

Each week, visit The Georgia Club Blog for a new recipe from The Georgia Club Foundation’s Cookbook, Cooking With Panache: Favorites from The Georgia Club.  With over 400 food and drink recipes, Cooking with Panache makes the perfect gift for special occasions, like Mother’s Day.

While you are out on the patio or kicking back in the backyard, relax and unwind with a sweet drink.  Southern sweet tea gets a fruity twist in the Fruited Tea drink concoction.

Fruited Tea

1. 2 cups sugar
2. 3/4 cup water
3. 1 quart freshly brewed tea
4. 3 cups pineapple juice
5. 2 cups orange juice
6. 1/2 cup freshly squeezed lemon juice
7. 1/2 (2-liter) bottle ginger ale
8. Fresh Mint

Directions: Simmer sugar and water in a saucepan until sugar dissolves; cool.  In a 1-gallon container, combine tea and fruit juices.  Add sugar syrup and mix well.  Add ginger ale just before serving.  Serve over ice in tall glasses and garnish with fresh mint.

This is just one of the many delicious recipes you will find in Cooking With Panache.  The cookbook features all types of recipes from appetizers, tailgating recipes, side dishes, main entrees and desserts to a section titled “Additions with Panache” featuring sauces, salsas and more.  Cooking With Panache also features a sidebar with each recipe, which showcases research-based nutritional information, fun facts and cooking tips.  Each entree recipe comes with “Vine Advice,” a suggested wine pairing, courtesy of Georgia Crown Distributing. 

All cookbook sales will go directly to The Georgia Club Foundation.  To purchase your cookbook, visit our online store.  Cookbooks are also availale in The Georgia Club Membership Office, the Pro shop, as well as Heery’s Too, in Downtown Athens. 

Each week, visit The Georgia Club Blog for a new recipe from The Georgia Club Foundation’s Cookbook, Cooking With Panache: Favorites from The Georgia Club.

With summer quickly approaching, the season is busier than ever.  Try this quick fix dinner solution.  Your family will think you spent the whole day in the kitchen.

Honey Lime Grilled Chicken Breasts

1/2 cup honey 

1/3 cup soy sauce

 1/4 cup freshly squeezed lime juice 

4 boneless, skinless chicken breasts

Directions:  Combine honey, soy sauce and lime juice in a zip-top bag.  Add chicken and marinate in refrigerator at least 2 hours before grilling.  When ready to cook, preheat grill.  Grill chicken over medium heat 5 to 6 minutes per side or until done; do not close grill lid while cooking. 

This is just one of the many delicious recipes you will find in Cooking With Panache. The cookbook features all types of recipes from appetizers, tailgating recipes, side dishes, main entrées and desserts to a section titled “Additions with Panache” featuring sauces, salsas and more. Cooking With Panache also features a sidebar with each recipe, which showcases research-based nutritional information, fun facts and cooking tips. Each entrée recipe comes with “Vine Advice”, a suggested wine pairing, courtesy of Georgia Crown Distributing.

All cookbook sales will go directly to The Georgia Club Foundation.  To purchase your cookbook, visit our online store.  Cookbooks are also available in The Georgia Club Membership and Administration Office and the Pro Shop. 

Each week, visit The Georgia Club Blog for a new recipe from The Georgia Club Foundation’s Cookbook, Cooking With Panache: Favorites from The Georgia Club.

As warm weather returns to Georgia, now is the perfect time for a good ‘ol fashioned barbeque.  Next time you plan your menu, try this easy recipe, perfect for a large crowd.

Barbeque Brisket

Serves 8 to 10

6 ounces barbeque sauce

3 ounces liquid smoke

2 tablespoons Worcestershire sauce

1 teaspoon onion salt

1 teaspoon garlic salt

1 teaspoon celery salt

½ cup water

2 tablespoons flour

1 (5- to 8-pound) beef brisket

Salt and Pepper to taste

Directions: Preheat oven to 225 degrees.  Combine barbeque sauce, liquid smoke, Worcestershire sauce, onion salt, garlic salt, celery salt, water and flour.  Season brisket with salt and pepper.  Pour sauce over brisket in baking pan and cover with foil.  Bake 1 hour per pound of meat.

This is just one of the many delicious recipes you will find in Cooking With Panache. The cookbook features all types of recipes from appetizers, tailgating recipes, side dishes, main entrées and desserts to a section titled “Additions with Panache” featuring sauces, salsas and more. Cooking With Panache also features a sidebar with each recipe, which showcases research-based nutritional information, fun facts and cooking tips. Each entrée recipe comes with “Vine Advice”, a suggested wine pairing, courtesy of Georgia Crown Distributing.

All cookbook sales will go directly to The Georgia Club Foundation.  To purchase your cookbook, visit our online store.  Cookbooks are also available in The Georgia Club Membership and Administration Office and the Pro Shop. 

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