Mastering Golf Season Fare

Inspired by the Masters golf tournament, these recipes are sure to please at any springtime gathering.

Recipes and Styling by Sarah Godwin  |  Photographed by Joe Worthem

April has arrived, and with it, golf season is officially in swing. Golf leagues at local country clubs and community courses are teeing off for the season. Friends are packing up their clubs and taking off for golf trips to dreamy destinations with pristine fairways and manicured greens. Collegiate players from Ole Miss — the men’s and women’s teams are both ranked inside the top 20 in the country — are gearing up for the SEC championships taking place later this month, with NCAA tournaments to follow in May. And, of course, the Masters golf tournament takes place this month in Augusta, Georgia. These recipes, inspired by that iconic annual sports event, are perfect for a golf-themed party or any springtime gathering.

Azalea Cocktail

Served at the Masters, this classic cocktail is named for Augusta’s iconic 13th hole.

Ingredients

1 teaspoon grenadine

Ice

4 ounces lemonade

1 ½ ounces vodka

Orange peel, for garnish

Maraschino cherries, for garnish

Directions

In the bottom of a rocks glass, add grenadine, and top with enough ice to fill glass. In a cocktail shaker, combine lemonade, vodka and enough additional ice to fill shaker, and shake until icy and frothy, about 2-3 minutes. Strain into the prepared rocks glass, and garnish with orange peel and a cherry.

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Green Jacket Salad

Our version of a famous salad served at the Green Jacket Restaurant in Augusta, which closed in the 1990s.

Ingredients

2 hearts Romaine lettuce, rinsed and chopped

1 teaspoon chopped fresh parsley

1 cup halved cherry tomatoes

2-3 scallions, chopped

1 cup crumbled pita chips

½ cup freshly grated Parmesan cheese

Dressing

4 tablespoons olive oil

3 tablespoons red wine vinegar

2 teaspoons seasoned salt

1 teaspoon dried oregano

Directions

In a large bowl, add lettuce, parsley, tomatoes, scallions, pita chips and Parmesan, and toss to combine. In a jar or small bowl, add olive oil, red wine vinegar, seasoned salt and oregano, and shake or whisk to combine. Add to salad, toss, and serve.

Hot Ham and Cheese Sliders

Mini handheld sandwiches are perfect for passing at any party.

Ingredients

24 sweet dinner rolls (such as King’s Hawaiian)

½ cup Dijon mustard

1 pound shaved ham

1 pound sliced Swiss cheese

5 tablespoons melted butter

2 teaspoons onion powder

1 teaspoon hot sauce

1 tablespoon poppy seeds

Directions

Preheat the oven to 350°F. Slice the rolls in half, and spread mustard over the bottom half. Layer the ham, then the cheese, and top with the other half of the rolls. In a small bowl, mix together butter, onion powder, hot sauce and poppy seeds, then drizzle over the top of the rolls. Cover with foil, and bake until heated through, about 15 minutes. Remove foil, and bake until toasted, 1-2 more minutes. Cut into sliders, and serve.

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Peach Pound Cake

Round out your menu with this sweet peach cake.

Ingredients

1 ½ cups butter, at room temperature

3 cups sugar

6 eggs, at room temperature

1 teaspoon vanilla extract

3 cups flour

½ teaspoon salt

¼ teaspoon baking soda

1 cup sour cream

2 cups fresh, peeled and diced peaches

Icing

1 ½ cups powdered sugar

1-3 tablespoons milk

1 teaspoon vanilla extract

Directions

Preheat the oven to 350°F. Butter and flour a Bundt pan, and set aside. In the bowl of a stand mixer with a paddle attachment, add butter and sugar, and beat on medium speed until pale, about 2-3 minutes. Add eggs, one at a time, beating until fully incorporated after each addition. Beat in vanilla. In a separate bowl, mix together flour, salt and baking soda. Gradually add flour mixture alternately with sour cream, beating on low speed just until blended after each addition, scraping down sides of bowl as needed. Using a wooden spoon or spatula, fold in peaches, being careful to not overmix. Add batter to the prepared Bundt pan, and bake at 350°F until 1 hour and 20 minutes to 1 hour and 30 minutes or until a wooden skewer inserted into cake comes out clean. Once the cake is cooled, remove it from the Bundt pan. Whisk together icing ingredients, and drizzle over the top of the cake.