MAY
1 PCC Swim Team Kick-off Party
2
3 Member Birthday Night
8 Mother's Day Brunch
9
10 Member Birthday Night
15 Crown Cup (Golf)
16
22
29
4 Wine Down Wednesday & Chef's Choice Appetizers
5 Southern Comfort Night (To-Go Only)
6 Chophouse Boys Night Out ~ Action, Nerf, Video Games
7 Seafood Saturdays
11 Wine Down Wednesday & Chef's Choice Appetizers
12 Southern Comfort Night (To-Go Only) Dogfight (Golf) Crown Cup Calcutta (Golf)
13 Chophouse Crown Cup (Golf) Kids Night Out ~ Under the Sea
14 Seafood Saturdays Crown Cup (Golf)
17 Member Birthday Night
18 Wine Down Wednesday & Chef's Choice Appetizers
19 Southern Comfort Night (To-Go Only) Dogfight (Golf)
20 Chophouse Couples Golf Tween Club ~ Outdoor Movie Night
21 Seafood Saturdays
23
24 Member Birthday Night
25 Wine Down Wednesday & Chef's Choice Appetizers Ladies Member-Guest (Golf)
26 Southern Comfort Night (To-Go Only) Dogfight (Golf) Playhouse Swim Team Child Watch
27 Summer Kick-Off Party (All Facilities Closed to Non-participants)
28 Seafood Saturdays
30 Memorial Day Member-Member (Golf) Memorial Day Celebration at the Pool and Cardboard Boat Regatta
31 COURSE CLOSED CLUBHOUSE CLOSED Playhouse Swim Team Child Watch
MAY COOKIE OF THE MONTH: STRAWBERRY SHORTBREAD COOKIES BY ISAAC SPENCER, EXECUTIVE CHEF AT ONSC
When I think of May, I think of my mom and celebrating Mother’s Day. I can remember my mom going to local farms to pick some of the biggest and juiciest strawberries off the vines and letting me snack on a few while she picked them. Later she would make her version of strawberry shortcake using the naturally sweet strawberries, cool whip and buttery shortbread cookies. I’ve found this recipe that has all the flavors in one bite. I hope you all enjoy! INGREDIENTS 4 Ounces Granulated Sugar 8 Ounces Unsalted Butter, room temperature 12 Ounces All-purpose Flour ½ TSP Kosher Salt ½ Ounce Freeze-dried Strawberries STRAWBERRY GLAZE INGREDIENTS ¼ Cup Chopped Strawberries 1 Cup Powdered Sugar
Combine the chopped strawberries and powdered sugar in a food processor, process until no bits of powdered sugar or large chunks of berries remain. At this point, the glaze is ready for the cooled cookies. If you want a thicker glaze, add powdered sugar ½ cup at a time until it is the desired consistency. If you want a thinner glaze, add chopped berries, two tablespoons at a time.
THE PROVIDENCE PRESS
DIRECTIONS Preheat oven to 350°F. Place the sugar and the freeze-dried strawberries in the bowl of a food processor and process until freeze-dried strawberries are pulverized, about 30 seconds. Place the butter, strawberry-sugar mixture and salt in the bowl of a stand mixer with the paddle attachment and mix on medium speed until smooth about two minutes. Stop mixer, scrape down the bowl and add all the flour at once. Mix on low speed until all the flour is combined. The dough will be crumbly at this point. Increase the mixer speed to medium and mix until the dough has completely come together, about two minutes. Turn dough on to lightly-floured table and divide into four equal parts. Take each portion and roll the dough into 1½-inch thick logs. Refrigerate for two hours overnight. Cut logs into desired thickness and place on sheet pan with parchment paper. Bake the cookies for 8-12 minutes or until lightly golden brown. Take the cookies out of the oven and allow them to cool for about five minutes on the cookie sheet before moving them to a cookie rack to completely cool. The shortbread cookies can be stored in an airtight container for one week. PAGE 22
