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Osprey Valley Golf December Newsletter
Osprey Valley Golf Newsletter
Holiday Reflections from the Executive
“May your walls know joy, may every room know laughter,
and every window open to great possibility.” 

Mary Ann Radmacher

All good things must come to an end, but this year, thanks to the balmy winds of El Niño, our golf season in Osprey Valley didn’t come to its end until just a few short weeks ago on December 13th. It has been a joyous ride, the latest we’ve ever stayed open, and has been great fun watching the season and the year come to a close almost simultaneously.

There’s no greater pleasure at the end of this year, than the opportunity to express season’s greetings and good wishes to those who matter most. To our families, who support us in all things, we extend our deepest thanks and love. Our thoughts turn gratefully to our employees, whose hard work and dedication have made our success possible. We hope your holidays are spent with your families and friends in well earned harmony and happiness!

To our wonderful customers, who make our jobs a pleasure and keep our company successful, thank you for the opportunity to serve you, and for your unparalleled devotion to Osprey Valley Golf. We promise to continue our efforts to bring you the best golf experiences of 2016. May you you soar into the new year filled with health, happiness and prosperity.

Sincerely,

Jerry and Roman Humeniuk
A Holiday Word from the Pro
by Bob McClure, Director of Golf
With Christmas around the corner and the 2015 season just ended I like to take time to reflect on the past 12 months.

What am I thankful for?

A family that supports me. Without condition or apprehension.

Friends. You can’t have too many. I make more than I lose.

Customers who understand how good the golf experience is here in Osprey Valley and are willing to share their opinion with others.

Fellow employees and ownership who are paramount to that golf experience.

Health. It can’t be taken for granted.

Music. It always makes my day better.

Laughter. It always makes the day better for those around you.



I leave you with a heartwarming Christmas story from a great American storyteller, Bob Welch.

Get a glass of something and maybe a tissue. Enjoy!

Happy Holidays
A Holiday Family Update From the
Osprey Valley Golf Turf Department
Warm seasons greetings to our family, friends and patrons. We hope your year was as great as ours was! Our long, long, gloriously long season has come to an end and it’s now time for a much needed rest. Although we will work through the winter to make sure the equipment, course signs, markers, cups and flags are all in tip top shape, our early mornings have ended for a few months, and everyone has some time for relaxation and recreation!

Superintendents David Hunter and Scott Brook, and our Director of Horticulture, Mike Hunter, spend as much time off the course together as they do on, and in the winter months they can often be found snowmobiling (when there’s actually snow). For the holidays, however, Scott has already departed to join his family in Manitoba, where he will spend most of his time watching his nephews’ hockey games and ice fishing.

David and Mike will go with their families up to Blue Mountain resort to do a little skiing (assuming there’s actually snow). This is a particularly special holiday for Dave as he and his wife Kris will celebrate their first Christmas as new parents with their beautiful son, Myles, who arrived in June! After Manitoba, Scott will take his annual snowmobiling trip Revelstoke, BC, and this year Mike will be joining him for his first foray into mountain snowmobiling. (And who knows, maybe there will actually be snow up in the mountains!) 

Assistant Superintendent Aaron Hill will be heading back to his hometown of Norwich, Ontario for the holidays to see his parents, brother and sister. He is especially excited this year as his brother and his wife are expecting, and Aaron is going to become an uncle over the break! He’ll be a rocking uncle too, as Aaron has been part of a rock band for about nine years! Though they don’t play as often as they used to, but he expects they will get together for a jam or two over the holidays. Like Scott Brook, Aaron also loves ice fishing (though he’s been wondering if there’s going to be any ice).
Assistant Superintendent Peter Kemp is another family man and homebody. He spends his holiday season hiking with his dogs, and relaxing and winding down with friends and family, reading and playing sports games and first person shooters on his X-Box.

Assistant Superintendent Scott Littleton really looks forward to the winter holidays, as it’s the only time that he and his wife Cheryl (who is a teacher) are both off work at the same time! This year will be especially special because their little daughter, Vera, arrived on February 1st, 2015 and this will be her very first Christmas! The Littletons usually plan a little vacation to Florida over the holidays, but this year they decided to stay closer to home to surround themselves and baby Vera with family and friends. They are, however, going to try to sneak away to the Bahamas later in January!

Our head mechanic, Jason Sharples is another true family man. He spends his time off taking his wife Tanya and their children tobogganing (again, if there’s actually snow!), skating (again, if there’s actually ice!), and sneaking in some X-Box Star Wars Battlefront when the children let him on their machine.

Last, but certainly not least, is our assistant equipment technician, Ron Robinson! Ron plays hockey with some of our other turf staff and sadly, is nursing a broken ankle through these winter months. We wish him and his family the merriest of holidays and look forward to his return in the spring!

In conclusion, from our family to yours, Merry Christmas, Happy Hanukkah, Joyous Kwanzaa, Kickin’ Chinese New Year, Fantastic Festivus and all manner of Happy Holidays! We hope the new year brings you nothing but good things. Thank you all for your continued patronage and support. We’ll see you in the spring! 

All the best,

Dave, Mike, Scott, Scott, Peter, Aaron, Jason & Ron
The Ultimate Turkey Dressing
When cooking a great dressing, the same question always arises: inside or outside of the bird?? When it’s cooked inside, dressing is usually called stuffing, and it soaks up all the delicious flavours of the turkey itself. When it’s cooked outside, it’s usually called dressing, and people have created all kinds of different dressings to add flavour that you don’t get when it’s cooked outside of the bird. The difficulty when attempting stuffing inside the bird lies in ensuring that the stuffing cooks to a safe temperature without cooking the turkey so long that the meat dries out. Nevertheless, many of us still long for the intoxicating flavour achieved when dressing is cooked inside the bird. This traditional recipe manages to pack all that intoxicating flavour into a dressing you can still bake in the oven alongside the turkey! Enjoy!  

Ingredients:

     1 large loaf of fresh sourdough bread

     8 Tbsp (1 stick) unsalted butter
     2 medium yellow onions, diced
     3 medium celery stalks 
     ½ cup celery leaves, chopped (from the inner stalks)
     2 Granny Smith apples, cored and chopped
     ¼ cup Italian (flat-leaf) parsley, chopped
     1-2 Tbsp fresh sage, chopped 
     1-2 Tbsp chopped thyme
     1-2 Tbsp rosemary
     1-2 Tbsp oregano
     1 Tbsp basil
     1 lb. loose, spicy italian sausage, or links, casings removed
     1 sack of giblets from one turkey, including neck.
     1 cup chicken or turkey stock
     Kosher salt
     Freshly ground black pepper

How to do it:

24 hours ahead, cut your sourdough loaf into bite sized cubes and spread out on parchment paper and leave out overnight.

The day you’re serving, preheat the oven to 300 degrees F.

Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.

Meanwhile, in a large saute pan, cook the sausage over medium heat for about 10 minutes, until nicely browned and cooked through, breaking up the sausage with your spatula while cooking. Remove to a paper towel to drain, then add to the bread cubes.

Rinse your giblets and pat dry. Add 2 Tbsp of butter to the same saute pan and saute all the giblets except the liver until nicely browned. When they are nearly browned, add the liver, as it cooks much faster and finish browning. Remove from skillet and add to the bread cubes and sausage.

Again, in the same skillet, melt the remaining butter and add the onions, celery, celery leaves, apples, parsley, herbs salt and pepper. You can vary the balance of the herbs slightly to your taste preference. We recommend tasting the mixture a bit as you go. And don’t forget the salt, as it will draw out the flavour of everything else! Saute your veggies and apples and herbs over medium heat for 10 minutes, until the they are softened. Add this mixture to the bread cubes, giblets and sausage.

Add the chicken or turkey stock, just enough to wet the whole thing, and mix well. Pour the dressing into a  9 by 12-inch baking dish and bake for 30 minutes, until nicely browned on top! 
Serve with your turkey and savour!

 
** The recipes we publish in our newsletter, while delicious, are not the same as those served in the Osprey Bistro.
Christmas Dinner
Traditional Scandanavian Glogg
Tis the season for a beverage to warm your cockles!

This delicious, spicy Scandinavian treat is perfect for holiday parties or just for curling up with on a cold winter’s night!

Ingredients:

1 (750 ml) bottle of port
1 (750 ml) bottle of dry red wine
1 cup brandy
1 cup rum (or vodka)
2 Orange, cut in round slices like a tomato, skin on
3 sticks cinnamon
4 whole cloves
⅔ cups of whole, blanched almonds
1 18 oz package of golden raisins
granulated sugar
Add all the ingredients except the sugar, raisins and oranges to a dutch oven or another non-reactive saucepan and heat on medium-high until it comes to a boil. Add sugar to taste, and stir until it dissolves. Then lower the heat to just simmer and add all the oranges and raisins and simmer another 15 minutes. Serve warm with almonds and 1 orange slice in each cup!

Salut!

Glogg
See you in the Spring !!
Osprey Valley Golf
18821 Main Street
Caledon, Ontario
L7K 1R1
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© Osprey Valley Golf 2015