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Master the Masters Menu

Going to The Masters? Lucky you -- in more ways than one. Not only do you get to experience Augusta National with its colorful azaleas in full bloom and observe amazing pro golfers trying to win a coveted green jacket, you also get to nosh on the renowned concession food. Yes, the concession food -- but not just any concession food.

The food at The Masters is well known for not only being inexpensive but also for its simple, southern deliciousness. The most popular of them all is The Masters Pimento Cheese Sandwich, with The Masters Egg Salad Sandwich a close second. At $1.50 each, they are a bargain! And for dessert, you can delight in The Masters Peach Ice Cream Sandwich for only $2.00. But if you aren’t one of the lucky ones heading to The Masters this year, don’t despair. Even though the recipes are closely guarded secrets, we’ve found some copycat versions so you can make your very own. So come play golf with us during Masters Week and give these recipes a try. Enjoy!

The Masters Pimento Cheese Sandwich

(Copycat version from Marynelle Presley)

Ingredients:

  • 16 ounce block sharp cheddar cheese
  • (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 (do not use pre-shredded cheese.) 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.

The Masters Egg Salad Sandwich

(Copycat version from Mary Ann Anderson)

Ingredients:

  • 6 hard-boiled eggs, shells removed
  • 1⁄3 cup or slightly more, to taste, of Duke’s Mayonnaise
  • 3⁄4 teaspoon yellow mustard
  • Salt and pepper to taste
  • White bread

 

Directions: Chop the eggs in a large bowl until just slightly chunky. Add remaining ingredients and stir well. Serve on white bread.

The Masters Peach Ice Cream Sandwich

(Copycat version from Paula at CallMePMc.com)

Ingredients:

Ice Cream

  • 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

Cookie

  • 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 filled 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!

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Sunday, 17 December 2017

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