Sunday, April 3, 2016

Food for The Masters

The Masters, held in Augusta Georgia every April, is steeped in tradition, and the food served there is an important element. If you're not lucky enough to be a patron, set the mood for your own home viewing with some of my traditional, Master-worthy recipes.

Food for The Masters

We get a lot of golfers down here along the Mississippi Gulf Coast and we even have some popular tournaments - in fact, the Mississippi Gulf Resort Classic was held in Biloxi this past week, and with a $1.6 million dollar purse, it's serious stuff.
The Masters, held annually in the first week of April, is really the one to watch though, and it is firmly centered in traditions, including the classic foods that are served there. One of four major professional golf championships, it is always held in the first full week of April, and unlike others, always at the same location at the Augusta National Golf Club, a private club located in Augusta, Georgia.

I've been around golfing in some form all of my life here on the coast, but with an old whiplash injury and a bum shoulder, I've never held much interest in it, although I'm a pretty good cart rider! Back in the day, I had a certain beau who was part of our high school golf team and a very accomplished golfer. Well, I say he was a beau, but the last time I saw him was when I accompanied him on the golf course on a Saturday date.

Somehow, and I've never quite figured out how, he apparently got distracted on one green, and managed to scare the bejesus out of me when he took a big swing, and whacked the heck out of the golf cart I was sitting in. He vanished from my life after that, I assume from embarrassment, or (while in those days I was younger, skinnier, and prettier) maybe he just wasn't that into me, but one thing I can say for sure is that I never once heard from him again after that!

My grandson has been golfing and participating in youth tournaments for several years now though and has actually done quite well! My granddaughter is just beginning to learn, so I've gained a tad bit more interest in the sport. Of course, I've always known of The Masters, and even told my grandson that one day, I expect to see him sporting that green jacket (and maybe even one day, my granddaughter).

Tickets to the Masters are hard to come by, so if you're not lucky enough to be a patron, and you're relegated to more of a social television viewer, you can still get in the spirit with a few of my better than Augusta, Masters-worthy, easy recipes. Check 'em out y'all!

A great way to start the day is with some mixed fruit and it's certainly on the Masters breakfast menu. I think you'll love how this one is dressed.

Fresh Fruit Salad tossed with a lime and mint infused simple syrup.

Throw a good sausage patty on a homemade biscuit, and you'll have a great Sausage Biscuit, just like on the Masters menu for breakfast. If you're feeling especially decadent, make some homemade sausage gravy to douse those biscuits in. Hey, you are at home, right?

Fresh and hot, homemade biscuits. You just can't beat them.

You'll find Blueberry Muffins on the Masters breakfast menu too, and mine have double blueberries!

Blueberry muffins made with both mashed and whole blueberries and topped with cinnamon sugar.

For beverages, you'll definitely find Iced Tea on the Masters menu and my fresh brewed recipe makes the perfect pitcher.

Sweet Iced Tea - The Elixir of The South.

Another popular beverage on the Masters menu is Lemonade. Make it with simple syrup and fresh lemons for the real deal.

Old fashioned homemade lemonade - so delicious and refreshing.

Lunch brings around the sandwiches and an Egg Salad Sandwich on white bread, is right at the top of the Masters menu. I think you'll love my version!

A basic egg salad sandwich is a popular Masters selection. Check out the chopped egg sandwich version with my recipe too!

Closely following on the menu and probably more popular than the egg salad, are the famous Masters Pimento Cheese Sandwiches. I think my version is better than Augusta's because I use freshly roasted red peppers, adding an amazing boost of flavor.

A lovely pimento cheese is almost a must-have at the Masters.

You'll also find a Bar-B-Que Pork sandwich on the Masters lunch menu. My recipe uses your favorite version of coke - you know, Co-cola, Dr Pepper, root beer - whatever "coke" you prefer!

Slow Cooker Coke Pulled Pork - delicious!

Use my fried chicken planks on burger buns to make the Classic Chicken Sandwich found at the Masters. You can put this same chicken on my homemade biscuits above, to make their breakfast Chicken Biscuit too!

Nubby Fried Chicken Planks - great on a sandwich or a biscuit!

Next on the Masters lunch menu is a Classic Turkey Club Sandwich. Add some ham to my version and a little Swiss cheese and you'll have a nice match, but stick with the bacon and Cajun mayonnaise. So good!

A classic club sandwich is another Masters must-have.

Besides the candy, cookies, peanuts, chips and crackers, the Master snack menu includes a Georgia Peach Ice Cream Sandwich. Stuff some of my favorite and easy, peach ice cream, between two of those sugar cookies below, and you've got yourself a good match for the Masters Georgia Peach Ice Cream Sandwich!'

Ice cream made with fresh peaches, sweetened condensed milk, half and half and instant vanilla pudding, makes a creamy texture that you'll be sure had to be from a homemade custard.

A classic southern sugar cookie, these tea cakes are the perfect snack cookie, or vehicle for that Peach Ice Cream Sandwich.

Old fashioned, authentic southern tea cakes are basic, simple sugar cookies in their list of ingredients - butter, sugar, flour and eggs - but they speak so much more to our history, heritage and memories.

Another snack you'll find around the Masters is Caramel Popcorn. Be sure to use the pecans so that you'll match up with the Georgia Pecan Caramel Popcorn at the Masters.

A wonderful popcorn treat that is delicious made fresh at home - popcorn tossed in a buttery caramel toffee coating with your favorite nuts, what is not to love about that?!

A popular pocket snack at the Masters, don't forget to pick up some Moon Pies (#ad)!

And, while this isn't on the Masters Menu, this is my take on an adult version of a cross between an "Arnold Palmer," and a Long Island Iced Tea, so it seems fitting to me to round out the day. You'll love this one for viewing the Masters, but it's perfect for porch sittin' all summer long too!

A very refreshing adult beverage and perfect for viewing the Masters.

Posted by on April 3, 2016
Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, do not copy and paste post or recipe text to repost or republish to any social media (such as other Facebook pages, etc.), blogs, websites, forums, or any print medium, without explicit prior permission. Unauthorized use of content from ©Deep South Dish is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.


As an Amazon Associate, Deep South Dish earns from qualifying purchases. See full disclosure for details.

Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or you can catch up with us on Facebook and Twitter too!

Articles on this website are protected by copyright. You are free to print and sharing via Facebook share links and pinning with Pinterest are appreciated, welcomed and encouraged, but do not upload and repost photographs, or copy and paste post text or recipe text for republishing on Facebook, other websites, blogs, forums or other internet sites without explicit prior written approval.
Click for additional information.

© Copyright 2008-2024 – Mary Foreman – Deep South Dish LLC - All Rights Reserved

Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.

ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.

Email Subscription DSD Feed