A Hole-in-one Golf Party!

Score an ace with party tips and delicious recipes from Julie Albert, Lisa Gnat and Jane Apor of BiteMeMore.com

Fore! The back nine has been played, the green jacket has been awarded at the Masters and we’re itching to get our hands on the irons. While we wait for the summery sun to get out onto the course, we’re bringing the clubhouse home with this Golf Par-Tee, the perfect excuse to break out the clubs. Don’t worry if you don’t know a birdie from a bogie – the easy-to-recreate fairway fun will turn you into a party pro in no time.

The Dollar-Store Essentials
Faux grass tiles work great as
fairway plate chargers and cut into shapes of golf greens for table decor.
Line dollar-store plastic ice buckets with faux grass and fill them with newspaper, topped off with golf balls.
Buy dollar-store picture frames and put in group shots of legendary golfers with faces of guests Photoshopped in.
Grab novelty golf clubs, easily found in the dollar-store toy section, that often come with little flags and balls, which are great for decorating.
Stock up on tee-time essentials such
as golf balls, towels, tees and gloves.

The Golf Par-Tee Prep
Want to go all the way? Cover your table in Astroturf and order personalized golf balls or golf towels as place cards and gifts for guests.
Keep the colour palette green and white with everything from candy to cutlery.
Make a dress code of argyle socks, plaid pants, sun visors and collared shirts galore. Greet your guests wearing a Masters-like green blazer.
Create invitations wrapped around 3-packs of golf balls or on score pads, inviting guests to your (club) house.
Make a minigolf course outside using boxes, cones, toys, chairs and other household items to create obstacles.
Have Caddyshack, Tin Cup or Happy Gilmore on TV or an interactive golf game for some friendly competition.
Set up indoor putting greens for contests among guests and vie for best blindfolded/wrong-handed golfer.
Bring the outside indoors by lighting fresh cut grass-scented candles.
Create a themed Tee-Time Tunes playlist with songs such as “Fly Like An Eagle,” “Sultans of Swing,” “Bein’ Green” and “Straight Down the Middle.”
Set up an area for kids to customize golf balls and flags with stickers,
glitter, waterproof markers, fabric and googly eyes.

The Clubhouse Menu
Spicy Caesar Cocktail
Grilled Club Chicken Sandwiches
Apple, Mango and Cranberry Coleslaw
Homemade Oreo Ice Cream Sandwiches

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SPICY CAESAR COCKTAIL

Lime wedge to rim glass
Celery salt to rim glass
Spicy Clamato juice
2 oz     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 lime
wedge and dip into a pile of celery salt. 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

 

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GRILLED CLUB CHICKEN SANDWICHES
Lime Marinade
½ cup    fresh lime juice
½ cup    chopped flat-leaf parsley
¼ cup    Dijon mustard
2 tbsp    olive oil
1 tsp    lime zest
½ tsp    each kosher salt and pepper
6    boneless skinless chicken breast halves

Creamy Russian Dressing
½ cup    mayonnaise
2 tbsp    ketchup
1 tbsp    white vinegar
2 tsp    sugar
1 tsp    sweet green relish
¼ tsp    each kosher salt and pepper

Fixin’s
18    slices rye bread, toasted
12    romaine lettuce leaves
12    avocado slices
12    crispy cooked bacon strips
12    vine-ripened tomato slices
Salt and pepper to taste

Lime Marinade In large bowl, whisk lime juice, parsley, Dijon, oil, zest, salt and pepper. Place chicken breasts between two sheets of waxed paper and pound to even ½-inch thickness. Add to marinade, cover and refrigerate for 2 to 6 hours.
Preheat grill to medium-high heat and oil grate. Discard marinade and grill chicken 5 to 6 minutes per side or until cooked through. Set aside.
Creamy Russian Dressing Whisk together mayonnaise, ketchup, vinegar, sugar, relish, salt and pepper. Spread dressing over one side of each rye toast. Place a lettuce leaf on top of the first slice, top with 2 avocado slices and grilled chicken and season with salt and pepper. Top with one slice of toast, lettuce leaf,
2 strips of bacon, 2 tomato slices
and season with salt and pepper. Cover with the third piece of toast, dressing side down. Use 2 long toothpicks to hold it together and cut in half with sharp serrated knife. Repeat with remaining 5 sandwiches.
Makes 6 sandwiches

APPLE, MANGO AND CRANBERRY COLESLAW
2     Granny Smith apples, peeled and cubed
1 tbsp    fresh lemon juice
3 cups    thinly sliced Napa cabbage
3 cups    thinly sliced red cabbage
1    mango, peeled and cut
in 1/2-inch cubes
1 cup     dried cranberries or
dried cherries

Spiced Pecans
1½ cups    pecan halves
2 tbsp    packed brown sugar
1 tbsp    melted butter
1 tsp    Worcestershire sauce
¼ tsp    kosher salt
Pinch    garlic powder

Vinaigrette
2 tbsp    rice vinegar
1 tbsp    apple cider vinegar
1 tsp    Dijon mustard
1 tsp    sugar
¼ tsp    kosher salt
¼ cup    olive oil
Spiced Pecans In a large bowl, combine pecans, sugar, butter, Worcestershire, salt and garlic powder. Mix well.
Spread mixture on a baking
sheet and bake in 350 F oven
for 12 to 15 minutes, stirring every 5 minutes, until lightly toasted. Set aside and let cool completely.
Vinaigrette In a small bowl, whisk together rice vinegar, cider vinegar, Dijon, sugar and salt. Gradually whisk in olive oil.
In a large bowl, toss cubed apples with lemon juice. Add cabbage, mango and dried fruit. Toss with the dressing and chill for 30 minutes before serving to blend flavours. Add pecans just before serving.
Serves 6 to 8


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HOMEMADE OREO ICE CREAM SANDWICHES

Oreo Cookie Ice Cream
Oreo cookies, coarsely chopped for garnish
Chocolate Cookie Crust
½ cup     butter
1¼ cups     semi-sweet chocolate
1 cup     all-purpose flour
½ cup     cocoa powder, sifted
½ tsp     baking soda
½ tsp     kosher salt
1½ cups     sugar
2     eggs

Chocolate Cookie Crust In a microwave-safe dish, melt butter and chocolate. Let cool. In a medium bowl, combine flour, cocoa powder, baking soda and salt. Set aside.
In a large bowl, whisk sugar and
eggs until well combined. Whisk in melted chocolate and fold in flour mixture, just until flour disappears. Scoop 3 tbsp of dough onto parchment paper-line baking sheet, pressing dough down slightly.
Bake in 350 F oven for 10 to 11 minutes. Remove from oven and
let cool slightly. Using a round cookie cutter, cut the cookies to make 12 even circles.
Let ice cream soften for 5 minutes. Spread in a plastic wrap-lined 13×9-inch baking pan. Freeze for 1 hour.
To assemble ice cream sandwiches, cut out ice cream circles using a round cookie cutter that is slightly smaller than the one used for the cookies. Place ice cream between 2 cookies, garnish edges with coarsely chopped cookies and wrap each sandwich with plastic wrap. Store
in freezer until ready to serve.
Makes 6 ice cream
sandwiches