A Hole-in-One Golf Party

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Itching to get on the course? If the greens are still soggy, host a par-tee for the players complete with AstroTurf table settings, pastel polo shirts and an indoor putting green for a little best wrong-handed competition – the winner getting his or her own green jacket. Plus, don’t forget the all important clubhouse fare with the following recipes courtesy of the expert entertaining trio of BiteMeMore.com.  —Tara Losinski



Zesty Shrimp Filling

¼ cup mayonnaise

1 tbsp chopped Italian flat leaf parsley

2 tsp wasabi paste

1 tsp soy sauce

1 tsp fresh lime juice

½ tsp lime zest

8 oz cooked shrimp, coarsely chopped

6 round rice paper wrappers (8.5-inch diameter)

6 romaine lettuce leaves

1 large carrot, peeled and julienned

1 cucumber, peeled and julienned

1 avocado, thinly sliced

2 tbsp chopped fresh basil


Wasabi Dipping Sauce

¼ cup mayonnaise

2 tsp soy sauce

1 tsp wasabi paste

1 tsp fresh lime juice


For the shrimp rice paper rolls, in a medium bowl, combine mayonnaise, parsley, wasabi paste, soy sauce, lime juice and lime zest. Stir well to combine. Add shrimp and mix together. Place 1 rice paper sheet in a shallow bowl of hot water just until softened, about 1 minute. Lay rice paper sheet on a damp tea towel. Place lettuce leaf down the center of the rice sheet, leaving a 1-inch border at the top and bottom. Place 2 heaping tablespoons of the shrimp mixture lengthwise on the lettuce leaf, followed by carrots, cucumber, avocado and a sprinkling of basil. Fold up the bottom 1-inch border of rice paper placing it over the filling. Fold in the right side, followed by the left side and then the top, forming a tight cylinder. Repeat with remaining rice paper sheets and filling. Serve with dipping sauce.


For the dipping sauce, in small bowl, whisk together mayonnaise, soy sauce, wasabi paste and lime juice. Serve with rice paper rolls

Yield for 6 rice paper rolls





Homemade Pesto

1 cup fresh basil, gently packed, stems removed

1 small garlic clove

1/2 cup ground almonds

1 tsp kosher salt

1/4 tsp freshly ground black pepper

1/2 cup olive oil

1 cup freshly grated Parmesan cheese

1/4 cup mayonnaise

1/4 cup white balsamic vinegar

1 lb rigatoni pasta

1 cup cherry tomatoes, halved

1/2 cup mini bocconcini cheese

Kosher salt and freshly ground black pepper, to taste

Fresh basil, to garnish

For the pesto, place the basil, garlic, almonds, salt and pepper in a food processor. Process 10 seconds to chop. Scrape down the sides of the bowl. With the machine running, slowly pour in the olive oil in a steady stream until mixture is smooth, about 20 seconds. Add the Parmesan cheese, mayonnaise and white balsamic vinegar, processing just until incorporated.

For the pasta, bring a large pot of lightly salted water to a boil. Cook pasta until tender, drain well and transfer to a large serving bowl. Let cool slightly.

Toss pesto with cooked pasta, tomatoes and bocconcini. Add salt and pepper to taste and garnish serving bowl with fresh basil.

Serves 8



Lime wedge, to rim glass

Celery salt, to rim glass

Spicy Clamato juice

2oz Vodka

4 dashes Worcestershire sauce

3 dashes Tabasco sauce

Pinch freshly ground black pepper

Celery stalk, for garnish

Lime wedge, for garnish


Rim a highball glass with a cut lime wedge and dip into a pile of celery salt on a plate. Fill the glass ¾ with ice and add Clamato juice ¾ of the way. Add vodka, Worcestershire and Tabasco. Stir well, top with a pinch of pepper and garnish with celery stalk and lime wedge.

Serves 1



4 cups vanilla ice cream

2 cups cherry pie filling

1 cup graham cracker crumbs

Whipped cream, for garnish

Graham cracker crumbs, for garnish

In a blender, combine ice cream, cherry pie filling and graham cracker crumbs. Blend until smooth. Pour into a tall milkshake glass and garnish with whipped cream and graham cracker crumbs.

Serves 2