Small bites recipes from Mistwood Golf Club

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Jim Koklas, the Director of Food and Beverage at Mistwood Golf Club, visited ABC 7 Eyewitness News to show off a few of the culinary creations. (WLS)

It took more than two years, but the multi-million dollar transformation at Mistwood Golf Club is finally complete!

Featuring world-class, Scottish-style links golf, the Romeoville course offers visitors award-winning food at McWethy's Tavern, and a brand new Great Hall for special events. Free summer concerts begin May 28, 2016, and will take place once a month through October.

Jim Koklas, the Director of Food and Beverage at Mistwood Golf Club, visited ABC 7 Eyewitness News to show off a few of the culinary creations guest can now enjoy while taking-in a round of golf, or having fun at an event.

Name of event: Summer Concerts At Mistwood
Date: Beginning May 28th
Hours: Once a Month Through October
Address: 1700 W. Renwick Rd. | Romeoville, IL 60446 | Tel: (815) 254-3333
Admission/ Ticket Prices: Concerts are Free
Check out Mistwood Golf Club on Facebook
Check out Mistwood Golf Club on Twitter


Bacon Wrapped Brussels Sprouts with Apricot Rosemary Glaze

12 each Large Brussels Sprouts
12 each 10" wooden skewer
6 slices Thick Apple wood Smoked Bacon
4 oz Pecans - toasted and chopped

4 fl oz Apricot Rosemary Glaze:

1. Clean Brussels sprout end and any loose leaves
2. Cut raw bacon in half, stretch to wrap around sprout and secure the ends of the bacon together with the skewer - pushing the point of the skewer into the base of the sprout creating a "lollipop" effect
3. Roast the bacon wrapped sprout for about 17 minutes or until the bacon is cooked
4. Bring the Apricot Glaze to a simmer and dip the sprout into the glaze, sprinkle with chopped pecans

Apricot Rosemary Glaze

8 oz Apricot Jam
1/3 oz Fresh Rosemary - Chopped
4 fl oz Orange Juice
1 fl oz White Vinegar
tsp Fresh Garlic - minced
Kosher Salt & Black Pepper to taste

Bring all ingredients to a simmer - combine well with a whisk and use as needed

Mini Rueben

6 sliced Cocktail rye bread
6 oz Corned beef brisket - sliced thin
3 oz Saurkraut
1.5 oz 1000 Island Dressing
6 each 2"x2" slice Swiss cheese

1. Lightly butter bottom of the cocktail rye and place on a baking pan
2. Layer;
1 tsp 1000 Island Dressing on each bread slice
1 oz Corned Beef brisket on top of dressing
oz sauerkraut on top of corned beef
One slice of cheese on top of each layered stack to complete the mini
3. Open faced sandwich - Bake the prepared sandwiches 350' for about 10 minutes or until the cheese is well melted and the bottom of the bread is lightly toasted

Brussels Sprouts with Goat Cheese and Walnuts

10 oz Brussels Sprouts - cleaned and cut in half
1 oz Walnut halves - toasted
1 oz Goat Cheese - crumbled
1 Tbl Bacon - cooked and chopped
1 Tbl Olive Oil
fresh lemon

1. Toss sprouts in oil, season with kosher salt and black pepper and roast in a 375' oven for about 10 minutes or until the sprouts are slightly crispy
2. Remove sprouts from oven and toss together in a large bowl with walnuts, goat cheese and bacon. Light squeeze of fresh lemon, adjust seasoning and serve immediately
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