By Vera Stewart | Photos by Brent Cline
Golf carts provided by Transportation Solutions of Augusta
In Augusta, the trend in many neighborhoods is the evening golf cart ride. Families share a quick hello and stay in touch. What starts as soon as the weather gets nice continues until the chill of the winter months. So here’s an idea: golf cart tailgating. Make it a FULL ROUND from house to house or choose a CLUBHOUSE with a circular driveway where everyone assembles. Choose your format: Supper Club Lauderdale and assign courses or BEST BALL with the best design, best food presentation or my favorite BEST TASTE. Keep SCORE and, of course, have a few trophies to award at the conclusion of the event. Consider food options that will align with the RULES: keep foods cold with ice or ice packs or hot with a portable grill. These recipes will give you a start on getting your creative juices in FULL SWING!
HOT HAME BITES
Prep time: 15 minutes | Bake time: 15 minutes | Yield: Makes 12 slider sandwiches
• 1 stick unsalted butter, softened
• 1 small sweet onion, minced
• 1 tablespoon Worcestershire sauce
• 3 tablespoons poppy seeds
• 3 tablespoons dry mustard
• 1 (12 count) package dinner rolls
• ¼ lb. Sliced ham
• 1 cup Swiss cheese, grated
• 1 cup cheddar cheese, grated
1. Preheat the oven to 350°F and prepare a 9×13-inch baking dish with cooking spray. Smaller dish can be used as long as all rolls will fit in the dish.
2. In a mixing bowl, combine the butter, onion, Worcestershire, poppy seeds, and dry mustard. Stir until well blended.
3. Remove the dinner rolls from the package and split the rolls. If possible, slice through the entire package of rolls to split them in half while leaving them as a whole. Place the bottom half of the rolls in the prepared baking dish, cut side up.
4. Spread the butter mixture on the bottom half of the rolls.
5. Layer the sliced ham.
6. Sprinkle the grated Swiss and cheddar cheeses on top.
7. Top with the top half of the dinner rolls.
8. Bake for 15 minutes or until the cheese is melted.
9. Brush additional melted butter on top, if desired.
LEMON CHEESE LOGS
Prep time: 20 minutes | Bake time: 12 minutes | Yield: Makes 3 to 4 dozen
• 1 cup granulated sugar
• 1 cup (2 sticks) unsalted butter, softened
• 3 ounces cream cheese, softened
• 1 large egg yolk
• 2 ½ cups all-purpose flour
• ½ teaspoon salt
• 1 cup chopped pecans
• ½ teaspoon lemon zest
• 6 ounces semi-sweet chocolate morsels, melted
1. In the bowl of a stand mixer, combine the sugar, butter and cream cheese. Cream until light and fluffy.
2. Add in the egg yolk and beat well.
3. In a small mixing bowl, combine the flour and salt. Whisk to combine.
4. Slowly add the flour mixture into the mixer and mix well.
5. Add in the chopped pecans and grated lemon zest. Stir until just combined.
6. Cover and chill the dough in the refrigerator for 1 hour.
7. While the cookies are in the fridge, preheat the oven to 325°F.
8. Remove the chilled dough from the fridge and shape the dough into 1 ½” by ½” logs.
9. Place on an ungreased cookie sheet and press lightly with a fork, creating an indented oval shape.
10. Bake for 12 minutes or until the edges are slightly brown. Let cool.
11. Dip the end of the cooled cookie in melted chocolate and place on waxed paper. Let the chocolate set completely before serving.
SEA ISLAND SHRIMP SALAD
Prep time: 30 minutes | Chill time: 12 hours | Yield: Serves 8-12 people
• ½ cup olive oil
• ½ cup vegetable oil
• ¾ cup apple cider vinegar
• 1 (3.5-ounce) container capers, with juice
• 1/3 cup granulated sugar
• 2 tablespoons Tabasco® hot sauce
• ½ teaspoon salt
• 2 pounds medium cooked shrimp
• 2 medium white onions, sliced or in wedges
• 3 Roma tomatoes, quartered
• 1 can whole black olives
• 8 lemon slices
1. In a small bowl, mix together the olive oil, vegetable oil, vinegar, capers, sugar, hot sauce, and salt. Whisk until well combined.
2. In a large bowl, combine the shrimp, onion, tomatoes, and black olives. Drizzle marinade over shrimp mixture and combine thoroughly.
3. Place the lemon slices on top and cover the bowl tightly with plastic wrap.
4. Refrigerate for at least 12 hours or until the shrimp has cooked in the vinegar marinade.
5. Serve drained over lettuce leaves with toothpicks.
SAVORY BASIL CHEESECAKE
Prep time: 30 minutes | Chill time: 9 hours | Yield: Makes 1 (8-inch) cheesecake
• 1 cup fine Ritz crackers, processed
• 2 tablespoons butter, melted
• 1 cup basil leaves, packed
• 2 cloves garlic, chopped
• ½ cup mayonnaise
• 15-ounces ricotta cheese
• 1-ounce bleu cheese, crumbled
• 4 ½-ounces Parmesan cheese, finely shredded
• ½ cup toasted, slivered almonds, as garnish
• Fresh chives, as garnish
1. Pulse Ritz crackers in food processor or blender until fine.
2. Combine the crackers and melted butter. Press into an 8-inch parchment-lined, lightly greased, springform pan and chill while preparing filling.
3. Combine the basil, garlic, mayonnaise, and cheeses into a blender. Blend until smooth and set aside.
4. In a stand mixer, or a mixing bowl with hand mixer, beat all cheeses until blended. Add in basil mixture and beat.
5. Spread the cheese mixture over the chilled crust, pressing and smoothing. Cover and chill at least eight hours or overnight.
6. When ready to serve, remove the sides of the pan and place on a cake platter and garnish with slivered almonds and/or chive stems.
7. Serve with crackers.
This is a perfect accompaniment to a savory basil cheesecake!
Prep time: 10 minutes | Cook time: 2 hours | Yield: Approximately 3 cups
14 oz can diced tomatoes, not drained
1 cup light brown sugar
½ cup granulated sugar
1 green pepper, finely chopped
1 medium onion, finely chopped
2 Tbsp Tabasco sauce
1 tsp black pepper
1. Mix all ingredients in medium saucepan.
2. Bring to boil.
3. Allow to simmer for two hours or until cooked to a thick sauce.
Appears in the April 2021 issue of Augusta Magazine.