Defending Masters champion Rory McIlroy recently revealed his Champions Dinner menu, one sure to be remembered! The dinner is a long-running tournament tradition that brings all the past golf champions together on the Tuesday night of Masters week, April 7 this year. Not only did the Holywood, Co. Down, native son drop an impressive menu, he also detailed his reasons for choosing each dish, starting with a family favorite his mum Rosie often made for him growing up.
While the exclusive affair is conducted “in honor” of the Masters winner from the previous year, the defending champion is also in charge. That means this year McIlroy had to choose the menu that Augusta National’s chefs will prepare for him, Tiger Woods, Phil Mickelson, Jack Nicklaus, and the rest of the green jackets. He also has the honor of paying for the entire meal, the first he will attend as a winner.
During the menu reveal at Augusta, McIlroy admitted it would be “pretty presumptuous to have a menu in your head before you actually win the tournament,” but his selections for the four-course affair reveal a very thoughtful approach. His focus, he said, was to choose menu items that all his fellow Masters winners would enjoy, along with some “personal touches” like the Bacon-Wrapped Dates on the appetizers course, Champ as a side to accompany the main course choices, and Sticky Toffee Pudding for dessert.
McIlroy closed out his menu with a pricey selection from Augusta National’s famed wine cellar, which he described as his “favorite part of the menu.”
BACON WRAPPED DATES WITH GOAT CHEESE
Makes 24
Rory chose this family favorite as one of the appetizers: “My Mum does these really, really, nice dates stuffed with goat cheese wrapped in bacon, so I put those on the appetizers list. Thanks to Rosie for that one.” For this recipe, which might be similar to Rosie’s, use Medjool dates that are large, pitted, and perfect for stuffing.
24 Medjool dates
1 (6 ounces) log goat cheese
About 8 slices bacon (cut into halves or thirds depending on date size)
Salt
Ground black pepper
Hot honey, for drizzling
1. Preheat the oven to 400°F. Place a baking rack over a baking sheet (to catch bacon drippings).
2. Slice each date lengthwise, almost all the way through. Fill each with 1/2 to 1 teaspoon goat cheese.
3. Wrap each date with a piece of bacon. Secure with a toothpick. Arrange dates on the rack, leaving about 1/2 inch in-between.
4. Bake the dates, turning halfway through to ensure even cooking, for about 25 minutes, or until the bacon is crispy.
5. To serve, arrange the dates on a serving plate. Drizzle with honey; sprinkle with pepper. Serve immediately.
CHAMP
Serves 4
This well-known Irish potato dish is a delicious mixture of mashed potatoes and chives (or scallions). McIlroy said, “For the sides, I’ve gone traditional Irish Champ. When I was a kid used to eat Champ by the bowlful, so I’m trying to tie in a little bit of my upbringing there.”
2 pounds boiling potatoes, peeled and cut into 2-inch pieces
1/2 cup half-and-half
6 tablespoons butter
1 cup minced fresh chives (or scallions), plus more for garnish
Salt
Ground black pepper
1. In a large saucepan, cook the potatoes in boiling salted water for 12 to 15 minutes, or until tender. Drain and mash.
2. In a medium saucepan over low heat, combine the milk and 4 tablespoons of butter. Heat for 2 to 3 minutes, or until the butter is melted. Add the chives; cook for 2 to 4 minutes, or until the chives are soft. Stir into the potatoes until blended. Season with salt and pepper.
3. To serve, spoon the champ into a deep bowl, make a well in the center, and top with the remaining 2 tablespoons of butter. Garnish with additional chives.
STICKY TOFFEE PUDDINGS
Makes 12
This deliciously gooey sponge pudding is as classic as it gets when it comes to Irish sweets. For Rory’s dessert choice, he said, “I think it’s very much a crowd-pleaser.” With warm toffee sauce and a scoop of vanilla ice cream, I agree that it’s a perfect choice!
For the puddings
1 1/2 cups pitted dates.
1 teaspoon vanilla extract
2/3 cup boiling water
6 tablespoons butter, at room temperature
1/2 cup (packed) light brown sugar
2 large eggs
2 tablespoons black treacle, such as Lyle’s brand
1 1/2 cups flour
1/2 teaspoon baking powder
1 1/2 teaspoons baking soda
Pinch of salt
1/2 cup milk
Vanilla ice cream, for serving
1. Make the puddings. Preheat the oven to 325°F. Coat the cups of a standard muffin pan with no-stick baking spray.
2. In a large bowl, soak the dates and vanilla extract in the water for 30 minutes.
3. In the bowl of a stand mixer fitted with a paddle attachment (or with a hand mixer), beat the butter and sugar on medium speed for 2 to 3 minutes, or until soft and pale. Beat in the eggs and treacle.
4. Transfer the date mixture to a food processor; process until smooth. Fold into the butter mixture.
5. Sift the flour, baking powder, soda, and salt into the date mixture; fold in the milk. Spoon the mixture into the prepared pan, filling each three quarters full.
6. Bake the puddings for 15 minutes. Rotate pan; bake for another 7 minutes, or until a skewer inserted into the center of one comes out clean. Let cool on wire rack for 10 minutes before removing the puddings.
7. To serve, spoon a little of the sauce over each pudding. Top with a scoop of ice cream.
For the sauce
1 cup sugar
4 tablespoons butter, cut into small pieces
3/4 cup heavy (whipping) cream
1.In a medium saucepan over medium heat, slowly heat the sugar until it melts and browns. Add the butter, a few pieces at a time; whisk until combined. Slowly add the cream; whisk until smooth.
Margaret Johnson’s “Recipes” page also includes “Ireland Hopping: Adventures in Food, Drink, and Travel.” For further details on her work, or to order a signed cookbook, visit irishcook.com
