It's "Turkey Time" again. Is there anyone out there who's still nervous about cooking a turkey? In case you are, I'll walk you through a few helpful steps. Turkey is one of the simplest and most delicious meals you can make. Just follow these simple tips:
1) Allow plenty of time to defrost the turkey in the refrigerator (can take several days).
2) Calculate how long the turkey will take to cook (15-20 minutes per pound). Get up early in the morning, pop it in the oven and yes, you guessed it, go back to bed! If you’re going to stuff your bird, never do it the night before. Also, try something exciting with the stuffing. It's delicious with dried fruit, cooked spicy Italian sausage, or a wild rice stuffing (see recipe below).
3) Brush vegetable oil over the bird before you start cooking it. This will help keep it from drying out. If your turkey is getting brown too early, tent some aluminum foil over your bird. Baste about every 20-30 minutes.
4) Allow your turkey to "rest" for about 30 minutes after you take it out of the oven, and before you start carving. The “rest” makes for a juicier turkey that is easier to slice.
Wild Rice Stuffing
Wild rice has a nice chewy texture and is very high on flavor compared to its domesticated counterparts. Wild rice stuffing in turkey is absolutely delicious, especially if you add a little sherry to the gravy. This recipe is for a 14-16 pound turkey. Go for it!
4 tablespoons butter 2 carrots, diced
1 large onion, diced 3 garlic cloves, minced
4 tablespoons marjoram leaves 4 tablespoons fresh sage, torn in pieces
4 cups dry red wine 4 cups wild rice, cooked
4 cups rye bread cubes, dried 1 1/2 cup roasted chestnuts, shelled
Salt and pepper to taste 1 tablespoon caraway seeds
2 eggs 2 cups chicken broth
Melt the butter in a skillet over medium heat and add the onion, garlic, carrot, and herbs. Sauté for about 5 minutes, and then add red wine. Simmer the ingredients in the wine until the mixture is reduced to a tight paste. This should take about 12-15 minutes. Add the rice, bread, and chestnuts. Stir and season with salt and pepper. Scrape the skillet mixture into a large bowl, and then mix in eggs, caraway seeds, and one or two ladles of chicken stock. Mix thoroughly until everything is evenly moistened. Fill the turkey and roast.
If the holiday season has you in a tailspin, River Ridge Golf Club can make your holidays easier and more enjoyable by catering your meal. Your family, friends, and relatives will all thank you, and you'll be able to enjoy yourself. Just go to www.riverridge-golfclub.com and click on the catering page. We’d love to give you a break and host your holiday party!
Footballs are flying, the days are getting shorter, but the weather is warmer than the summer?!? Go figure. Don’t worry, winter is just around the corner and when Jack Frost visits, green speeds increase. This is the time of year to check your rain gutters and down spouts to make sure they’re flowing- hopefully we’ll get some rain. Reacquainting yourself with your irrigation clock and how to turn it off will save you water and money. Over the next decade water is going to become increasingly scarce. Luckily for River Ridge, we will be shifting to a reclaimed water source in the near future, so we should have a reliable supply.
This is the time of year that we try get as many of our capital projects done as possible. Thus far, we have leveled the blue and red tees on Vineyard #1; and the blue and white tees on Vineyard #2. Sorry, you’ll no longer be able to hook or fade your tee shot on these holes by teeing the ball in the right spot! Another capital improvement is a new bridge on Vineyard #15. We have purchased six-foot diameter steel half-rounds that we’re going to use to build the new passage. Our plan is to place these under the existing bridge, fill and grass on top of them, and then remove the bridge. This will make the crossing much wider to roll a ball or equipment over. We will also add sand and some more ice plant to the mounds between Victoria Lakes #13 green and #12 tee. The ice plant is starting to fill and flower, and should add a nice splash of color to that area in the coming years. We are considering building another black tee for the Victoria Lakes course with the goal of stretching it to over 7,200 yards. That is the kind of yardage that will attract bigger tournaments.
This is also the time of the year we need your help with what Mother Nature hands us. We are referring to our “cart path only” restrictions after rains and our frost delays when we have frost. When the course is wet, carts can do a lot of damage in no time; if you walk or ride over grass that is frosted, you can kill it. We really appreciate your support with these conditions and the Golf Gods will reward you with solid shots and one-putts. Hope to see you out here- the days are getting shorter, but the drives will be going longer as the weather changes!
As we roll back the clocks on November 3rd, we also roll back our pricing schedules. Twilight commences at 12:00pm, sunset at 2:00pm and dusk at 3:30pm. Junior rates begin at 1:30pm on the weekdays and 2:30 on weekends.
Fall is in the air, and Christmas is right around the corner. Through our online store, you can get your golfer (even if that’s you) the gift that keeps on giving all year. Buy a loyalty club membership for $50 and your present will get your player discounts for a full year. We will activate their membership the day they bring us their gift card. It makes your shopping easy for the golfer in your family. If already a member, they can use it for their 2014 renewal.
Join our e-mail club, at no cost, and enjoy special deals. These include a free birthday round and access to our on line specials. Go to our website at www.riverridge-golfclub.com to register for a free round of golf. Make sure you fill out the entire profile in order to receive the specials that pertain to you. We will be posting our Black Friday specials soon.
Please welcome Keith Jacobson to the River Ridge team. Keith has joined us as the Director of Tournament Sales and as the title infers, he has a strong sales background. Keith was born in Westchester, CA and has spent his entire life in Southern California. He received his BA from Cal State Chico and went to work as an Account Executive for Dr. Jerry Buss selling tickets to the Lakers, Kings, Strings (tennis), and Lazers (indoor soccer). Keith then went to the L.A. Kings as a Senior Account Executive for nine years before entering the golf business. Following this, he worked both for the Richlin Group and as an independent golf instructor in Los Angles for eight years before assuming the Senior Director of Golf Tournament Sales for American Golf in Santa Monica in 2006.
Besides being an avid golfer, Keith is a die-hard Dodger fan and a sports enthusiast in general. He loves the beach and in his younger days, was a full-time body surfer. Keith has always wanted to reside in Ventura County, so the timing was perfect for this move. If you or anyone you know is interested in hosting a tournament, please contact Keith at (805) 981-8720 or e-mail him at email@example.com.
About this time each year the clocks change to standard time, the Santa Ana winds blow, the temperatures drop, and those darn coots return. As in the past, we will exercise our coot depredation permit on Mondays (Vineyard Course) and Tuesdays (Victoria Lakes) between 8:30 a.m. and 10:00 a.m., but only as required. In addition, we will resume the “coot wars” by harassing the birds all day long, chasing them back into the water, and making it difficult for them to eat the greens. We realize these efforts makes a lot of disruptive noise, but after years of experience, we’ve found these to be the most effective way to control the population and protect the course. If you see the birds out of the lakes when you’re playing, please help us by “herding them” back into the water. That way, you can say you got a birdie!
During this time of the year the junior golf program begins to wind down after a very busy spring and summer. By partnering with the SCGA Youth on Course Instructional program, we were able to reach over 200 young golfers between the ages of 7-17. The next opportunity for those interested in the instructional series will be in January. The eight week sessions cost $56 and include a one-hour class each week along with a couple of on-course play days during that time. We are able to offer scholarships for families in need, and discounts to families with multiple children involved.
If you are interested in having your child or grandchild in our program for the upcoming year, please contact any of our junior program instructors (Chad Wright, Jon Gomez, Doug Ragan, and Reina Rogers) through the pro-shop. Also, near the end of the year we should have sign-ups available for the first session of 2014 online at http://scga.org/youth-on-course/yoc-at-river-ridge.
Whip all ingredients together
When starting off a young golfer, always stress safety first. Even a young child, with a club in his or her hand, can cause substantial injury to another. Next, be aware that children will likely get bored, overwhelmed, or frustrated if given too much information. Our approach, as instructors, is to first make sure they have a sound grip and set-up. These are necessary to build a solid foundation of the game. Then we focus of the very basic topics of balance and tempo using activities that keep it fun and engaging. By taking this approach, we foster a love for the game in these very young golfers.
Reina Rogers, our newest PGA apprentice, recently played in her first PGA Southern California Section event, the Southern California Women’s Section Championships. Talk about jumping in the deep end! The 36-hole event was held in September at the Gary Player course at the Mission Hills Resort, was played in 100 plus degrees over two days. Reina posted two impressive rounds of 73-75 to finish solo in fifth place. Join us in applauding her efforts and enjoy her tip from the pro, Preparing for a Tournament. “When I am preparing for a tournament, I always use my checklist to ensure I am ready. I start by increasing my water intake two weeks prior to the event. Whether I’m playing in the high desert or the Oregon forests, it’s very import to be well hydrated. Second, I focus on the weakest parts of my game and really spend time fine tuning. I like to make a point to practice my accuracy and my short game because if I have those on point I usually score well. Another helpful step is to play a practice round at the course to get familiar with the distances, greens, and course layout. Unfortunately, we can’t always get a practice round in. The next best thing is to do research on the internet. Look for the course’s scorecard, course map and course hints that can help you to build a picture in your mind. In addition to all the golf prep, be sure to get plenty of rest prior and then above all else, enjoy yourself!