Recipes and styling by CINDY COOPWOOD • Photography by ANNA SATTERFIELD
How to host the Ultimate Watch Party
Some sporting tournaments are meant to be watched—but with its deep Southern roots, hushed drama, and a color palette so iconic it doubles as décor, the Masters is meant to be hosted. We leaned all the way in, starting with crisp yellow-and-green, checked tablecloths and napkins, a nod to Augusta’s unmistakable hues. A few playful golf accents set the scene, while the menu honored tradition with a few thoughtful upgrades.
Pimento cheese and egg salad sandwiches were nonnegotiables, neatly stacked and ready for grazing, while deviled eggs got a bold glow-up as Bloody Mary–inspired bites with just the right kick. Drinks stayed firmly on theme—blushing pink Azaleas and tall glasses of Arnold Palmers—followed by Masters’ dessert classics, the beloved sour cream pound cake and peach ice cream sandwiches. Because if there’s a best way to watch the Masters, it’s with good friends, great food, and a table dressed for the occasion.
SOUR CREAM POUND CAKE
Augusta National is known for its sour cream pound cake—and you’ll see why. This rich, buttery cake is dense and moist, making it an ideal dessert for any occasion this spring.
1 cup butter, softened to room temperature
2 ⅔ cups sugar
6 eggs, large eggs, room temperature
¼ teaspoon baking soda
1 8-ounce sour cream, full-fat sour cream
3 cups all-purpose flour, sifted
1 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond flavoring, optional
Lightly grease the pan with butter or non-stick cooking spray, and dust with flour.
In a large bowl, cream butter and sugar with a hand or stand mixer until well combined. Add eggs, one at a time, mixing well after each.
In a separate bowl, stir together the baking soda, vanilla, and sour cream. Mix well.
Sift flour and salt together. Add the sifted flour and sour cream mixture to the creamed butter and sugar. Mix thoroughly, making sure to scrape the sides of the bowl. Pour the batter into the prepared pan, scraping bowl with a rubber spatula.
To bake, place the pan on the middle rack of a cold oven, then set the temperature. Bake at 300 degrees for 1 hour. Do not open oven while baking.
After 1 hour, increase the temperature to 325 degrees and bake for an additional 15 to 20 minutes. The center of the cake should be firm. Check by inserting toothpick into the center of the cake. The cake is done if it comes out clean or with a few crumbs clinging to it.
Allow the cake to cool on a rack for 10 to 15 minutes before removing it from the pan. Then transfer the cake to a plate or a cooling rack. Holding the pan and plate together firmly, carefully invert them together to release the cake onto the rack/plate. Gently tap the bottom of the pan and lift it off, and your bundt cake should release easily.
PIMENTO CHEESE SANDWICHES
Pimento cheese sandwiches may be a standby in the South—but are absolutely mandatory at the Masters.
3 cups cheddar cheese, shredded
1 ½ cups Monterey Jack cheese, shredded
1 4-ounce jar diced pimentos, drained
⅔ cup mayonnaise
¼ teaspoon onion powder
¼ teaspoon garlic powder
⅛ teaspoon cayenne pepper, optional
1 tablespoon Worcestershire sauce
salt and pepper, to taste
12 slices white bread
In a mixing bowl, combine cheeses, diced pimentos, mayonnaise, onion powder, garlic powder, and cayenne pepper. Stir to mix well. Add salt and pepper to taste, as desired.
Generously spread 6 slices white bread with pimento cheese, and top with remaining 6 slices white bread. Cut each sandwich on the diagonal and serve.
EGG SALAD SANDWICHES
A storied favorite at the Masters is the egg salad sandwich, which has reportedly kept its price down for over twenty years—and reportedly still sells for only $1.50!
18 boiled and peeled eggs, chopped with a knife or food processor
1 cup celery, chopped (optional)
¾ cup mayonnaise
1 tablespoon yellow mustard
1 teaspoon salt
½ teaspoon black pepper
2 to 3 tablespoons dill pickle juice
Chop eggs with a knife or food processor. In a large bowl, mix all ingredients thoroughly, adjusting seasonings as needed. Spread a heaping layer between slices of white bread, trim crusts, and serve!
PEACH ICE CREAM SANDWICHES
Delicious peach ice cream nestled between two sugar cookies is the ultimate sweet treat at Augusta National Golf Club. If you don’t have the time to make homemade peach ice cream, simply blend peaches into your favorite vanilla ice cream to make a semi-homemade peach ice cream that is absolutely delicious!
1 roll refrigerated sugar cookie dough
1 can sliced peaches
1 quart vanilla ice cream
For peach ice cream: Drain the canned peaches and puree the peaches in a food processor, or finely chop them if you prefer some texture. Let the ice cream sit out for 10 to 15 minutes until it is soft enough to mix but not melted. In a large bowl, combine the softened vanilla ice cream and the peaches, mixing until well incorporated. Place peach ice cream into freezer to firm up.
For cookies: On a floured, clean pastry board or counter, roll out cookie dough to a scant ¼-inch thickness. Using a 2-inch round cookie or biscuit cutter, cut out dough and place on a cookie sheet lined with parchment paper. Bake cookies according to package directions. Allow to cool.
Assemble: When ready to assemble, simply place a generous scoop of the peach ice cream on the bottom side of a cookie, top with another cookie (so the “top” of cookie is facing outward on both sides) and gently press down, being careful to not break the cookie. Place assembled cookie on a platter to freeze. When firm, store in an airtight container until ready to serve.
BLOODY MARY DEVILED EGGS
Forget basic deviled eggs, these bring full Bloody Mary flavor and energy—plus they’re loaded with garnishes that look as good as they taste.
8 large eggs, hard-boiled
3 to 4 tablespoons mayonnaise (or more if needed)
2 teaspoons yellow mustard
1½ teaspoons Worcestershire sauce
horseradish, to taste
¼ teaspoon paprika
½ teaspoon onion powder
½ teaspoon garlic powder
salt and pepper, to taste
Old Bay or Tajin seasoning for rimming the egg whites
Garnishes: crispy bacon, cut into small pieces, green olives, gherkin pickle spears, celery, cut into 12 thin sections
Hard-boil eggs, allow to cool, then peel and slice in half. Remove the yolks and add them to a bowl.
Add mayonnaise, mustard, Worcestershire, horseradish, and all seasonings to the yolks. Blend until smooth and creamy with a fork, or use a food processor for the smoothest texture. Taste and adjust—they should have a bold, tangy flavor.
Set aside 4 of the egg white halves for another use so there is plenty of filling to generously fill the remaining halves.
Dip the remaining egg white halves in Old Bay seasoning for a colorful rim and extra punch of flavor. Fill each egg with the yolk mixture using a piping bag, or a zip-loc bag with the corner cut also works well.
Top each egg with a piece of celery, a bacon slice, green olives, and gherkins as desired. Enjoy!
ARNOLD PALMER
The Arnold Palmer, named for the beloved pro golfer in the 1960s, is a refreshing summer drink made by combining lemonade and iced tea. Most versions simply combine equal parts of the beverages, but determining the “best” ratio is a matter of opinion.
Iced tea (sweetened or unsweetened)
Lemonade
Lemon slices
Fill a glass (or pitcher) with ice. Pour in equal amounts of cold lemonade and unsweetened tea. Slices of fresh lemon are not required, but highly recommended. Feel free to use sweet tea if you prefer!
For a “spiked” Arnold Palmer: Add a shot of vodka and then it’s called the John Daly, named for another pro golfer during the 1990s. Though vodka is the most popular liquor to add to this recipe, bourbon or rum may also be added.
AZALEA COCKTAIL
An Azalea couldn’t be more refreshing—or Southern. This recipe calls for both lemonade and pineapple juice and is perfect for any spring gathering!
Batched recipe for a crowd:
6½ cups lemonade
3¼ cups pineapple juice
¾ cup grenadine syrup
6½ cups vodka or gin
Garnishes: lemon slices and maraschino cherries
Add lemonade, pineapple juice, and grenadine to a pitcher or drink dispenser. If you’re serving with the liquor pre-mixed, add it in, too. Give everything a gentle stir, then serve with lots of ice and garnish.
For individual cocktails:
2 ounces vodka or gin
2 ounces pineapple juice
1 ounce lemon juice
½ ounce grenadine syrup
Garnishes: lemon slices and maraschino cherries
Mix in a shaker and pour over ice in your favorite garnished glass or coupe.
