A Masterful Menu: Golf Greatness in 6 Augusta-Inspired Recipes
When the verdant fairways of Augusta National began appearing in commercials on ESPN in January, it felt like the network was playing a cruel trick, teasing spring and golf glory months before it could be fully appreciated. But now the wait is over, and the countdown to the Masters is on. The lucky few have already scored their tickets to this year’s tournament and practice rounds while the rest of us will have to make do at home. But before you slip into your own green jacket (we won’t judge), don an apron and get in the kitchen because this year, you’ll be watching the Masters while eating like you’re in Georgia thanks to these six recipes.
1. Buttermilk Biscuits
Breakfast is the most important meal of the day, and the tournament has a few simple offerings for early round munching — like chicken and sausage biscuits. Pick your favorite protein, and pair it with this buttermilk biscuit recipe, from Southern Living.
- 1/2 cup cold butter
- 2 1/4 cups self-rising soft-wheat flour
- 1 1/4 cups buttermilk
- Self-rising soft-wheat flour
- 2 tablespoons melted butter
Directions: Preheat over to 450 degrees Fahrenheit. Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices. Sprinkle butter slices over flour in a large bowl. Toss butter with flour. Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas. Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.
Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches.) Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter-size piece of paper.) Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches.)
Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan. (Dough rounds should touch.) Bake for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 tablespoons melted butter.
2. Blueberry Muffins
For anyone seeking a less hearty breakfast bite, the Masters also has blueberry muffins and mixed fruit on tap for patrons. All of the food on the menu at the concession stand is simple, so stay true to this ethos with Inspired Taste‘s one-bowl blueberry muffins.
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar, plus 1 tablespoon for muffin tops
- 1/2 teaspoon kosher salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 large egg
- 1/3 – 1/2 cup milk
- 1 1/2 teaspoons vanilla extract
- 1 cup fresh blueberries
Directions: Heat oven to 400 degrees Fahrenheit. Then, line 8 standard-size muffin cups with paper liners. Add 1 to 2 tablespoons of water to the 4 empty muffin cups (this helps to make sure the muffins bake evenly.) Combine flour, 3/4 cup of the sugar, baking powder, and the salt in a large bowl with a whisk. Whisk at least 10 times to make sure the baking powder and salt have evenly dispersed.
Next, add vegetable oil to a measuring jug that holds at least 1 cup. Add the egg then fill the jug to the 1-cup line with milk (this should be 1/3 to a 1/2 cup of milk.) Add vanilla extract and whisk until combined. Add milk mixture to the bowl with flour and sugar then use a fork to combine. Do not over mix. (The muffin batter will be quite thick — see note below for more details.) Add blueberries and use a spatula or spoon to gently fold the blueberries into the muffin batter.
Divide batter between 8 muffin cups. (The batter will come to the tops of the paper liners.) Then, sprinkle a little sugar on top of each muffin. Bake blueberry muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer muffins to a cooling rack and cool completely.
3. Egg Salad Sandwich
Much more iconic than breakfast are the sandwiches at the Masters. The pimento cheese sandwich gets the bulk of the attention (more on that later) but it is worth noting the egg salad sandwich too. Like its well-known counterpart, the egg salad sandwich costs $1.50 and pleases the spectators. Angie’s Southern Kitchen whipped up this recipe after a visit to Augusta.
- 6 large hard boiled eggs
- 4 tablespoons Hellman’s mayo
- 1 teaspoon white vinegar
- 1 teaspoon yellow mustard
- 1/2 teaspoon salt
- 1/2 teaspoon finely grated vidalia onion
- White bread
Directions: Either chop your peeled eggs in a large bowl until slightly chunky, or peel and place them in the food processor. Pulse them a few times around but do not overdo it; once all are finely chopped stop. In a medium bowl, mix mayo, vinegar, mustard, salt, and onion. Once this is mixed well, then add the chopped eggs and mix until just combined. Serve on white bread.
4. Pimento Cheese Sandwich
Like any iconic food, pimento has regional and personal traditions — and when the chefs at Augusta changed the recipe in 2013, “PimentoGate” was born. ESPN‘s digging into this situation discovered that the different taste was due to the chef’s attempting to guess the missing ingredient from the original recipe. Only time will tell if Augusta got it right this year, and in the meantime, you can try Marynelle Presley’s recipe from Daily Gazette.
- 16 ounce block sharp cheddar cheese
- 1 (4-ounce) jar of chopped pimientos
- Salt and cracked pepper to taste
- Duke’s Mayonnaise
- White bread
Directions: Grate cheddar cheese into a large bowl. Add chopped pimientos (for more pimiento flavor, use 8-ounce jar instead of 4-ounce jar.) Add 1 to 2 teaspoons of mayonnaise to mix and stir well. Continue adding mayonnaise one teaspoon at a time until the mixture is of the consistency you like. Serve on white bread.
5. Georgia Peach Ice Cream Sandwiches
Call Me PC has the answer for your dessert fix, inspired after eating Georgia Peach ice cream sandwiches at the Masters. To do the same at home, make this peach ice cream and sandwich it between two of these sugar cookies.
- 6 cups diced peaches (about 2 1/2 pounds)
- 3 cups sugar, divided
- 3 eggs
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 4 cups half & half
- 1 tablespoon vanilla
- 1 cup butter, softened
- 1 /12 cups granulated sugar
- 1 egg
- 1 1/2 teaspoons vanilla
- 2 3/4 c all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
Directions: To make the ice cream, combine 1 1/2 cups sugar and peaches; stir and set aside. Combine 1 1/2 cups sugar, flour, and salt. Stir. Beat eggs with an electric mixer until frothy. Add sugar mixture to eggs; beat until thick. Gradually add milk; beat until everything is well incorporated. Pour custard mixture into a heavy saucepan.
Cook over low heat, stirring constantly, until mixture thickens. (Mixture is thick enough when you pull the spoon out of the mixture and run your finger down the spoon the line stays making a distinct mark.) This will take about 25 to 30 minutes.
Remove from heat and sit in a larger bowl filed with ice. Stir gently until mixture cools. Stir in peaches, half and half, and vanilla. Pour mixture into an ice cream mixture (1 gallon.) Freeze according to manufacturer’s instructions. Place in freezer section of refrigerator to harden before making sandwiches.
For the cookies, preheat your oven to 400 degrees Fahrenheit. In a large bowl using an electric mixer, cream butter and sugar until light and fluffy. Add egg and vanilla. In another bowl, combine flour, baking powder and salt. Add to butter mixture a little at a time. Mix well after each addition. Roll dough to 1/8-inch thickness. It may be easier to work with to separate the dough into two parts. Dip cookie cutter in flour before cutting. Bake cookies on ungreased cookie sheet 6 to 7 minutes or until cookies are lightly browned. Cool 2 minutes on cookie sheet before removing to wire rack to cool completely. Place one huge scoop of ice cream between two cooled cookies and enjoy!
6. Moon Pies
Yes, the tournament has its own moon pies, and thanks to Brown Eyed Baker, you can have your own chocolate covered graham cracker cookie with a marshmallow filling. The version below cuts a corner by using jarred marshmallow creme, but you could make your own.
- 8 ounces (1 cup) unsalted butter, at room temperature
- 3/4 cup light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 jar marshmallow creme
- 12 ounces semisweet chocolate
- 1/4 cup vegetable oil
Directions: With a mixer on medium speed, beat the butter until creamy, about 3 minutes. Add the brown sugar and beat at medium-high speed until light and fluffy, about 3 minutes. Reduce the speed to medium, add the egg and the vanilla extract, and beat to combine. Reduce the speed to low, add the flour and the salt, and mix just until a soft dough forms. Divide the dough in two, shape into disks, wrap in plastic wrap and refrigerate for at least 30 minutes.
Preheat the oven to 350 degrees Fahrenheit. Line at least two baking sheets with parchment paper or a silicone baking mat; set aside. Working with one disk at a time, roll out the dough to about 1/8-inch thickness. Using a 2 1/2-inch diameter round cutter, cut out the rounds and place them on the prepared baking sheets, about 1/2 an inch apart. Refrigerate the cookies (on the baking sheets) for 10 minutes. Bake the cookies for 10 to 12 minutes, or until lightly browned. Cool on the pans for a couple of minutes, and then move to a cooling rack to cool completely.
Using either a pastry bag or a spoon, mound about 1 1/2 tablespoons of marshmallow filling into the center of a cookie. Top with another cookie and press lightly to spread the marshmallow to the edges. Add another mound on top of the second cookie, and top with another cookie, again pressing slightly to spread the filling to the edges. Repeat with the rest of the cookies.
In a double boiler or in the microwave on 50 percent power and in 30 second increments, melt the chocolate and vegetable oil together until completely smooth. Place the assembled cookies on a wire rack set over a sheet of wax paper. Spoon the melted chocolate over each cookie so that it runs down the sides and covers most of the cookie. Allow to set at room temperature for about 2 hours (or refrigerate to speed up the process.) Store in an airtight container at room temperature.