Author: Hailey Matesic

Categories
Dessert Recipes

Sticky Toffee Pudding with Vanilla Ice Cream & Warm Toffee Sauce

This is the kind of dessert that makes a meal feel complete.

Warm, rich, and meant to be served slowly, with extra sauce poured over at the table — it’s less about precision and more about the experience of it.

Out of everything on this menu, this might have been the most satisfying to serve.

Why This Works for Hosting

By the time dessert comes around, you don’t want to be doing much.

You want something that:

• can be made ahead
• reheats easily
• serves a group without fuss
• feels like a proper ending

This does all of that.

It’s rich, yes — but in a way that feels intentional at the end of a meal like this.

Make-Ahead Notes

This is one of the most forgiving desserts for hosting.

You can:

• make the pudding 1–2 days ahead
• make the sauce in advance
• reheat everything just before serving

It actually gets better with time.

The Moment That Matters

If there’s one thing to lean into here, it’s the final pour.

Warm toffee sauce over the pudding, over the ice cream, right at the table.

It’s simple, but it turns dessert into a moment.

A Note on the Menu

This is where the menu fully leans into its richness.

Warm, nostalgic, a little over the top — but in a way that feels appropriate at the end of a meal like this.

If earlier courses felt indulgent, this is where you commit to it.

And honestly, it works.

Pair It With

This dessert finishes my Masters Champions Dinner recreation.

Serve after:

• Steak & Roasted Salmon
• Irish Champ and classic sides

See the full menu here.

Sticky Toffee Pudding

Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Course Dessert

Ingredients
  

For the Pudding

  • 1.5 cups pitted Medjool dates chopped
  • 1 cup boiling water
  • 1 teaspoon baking soda
  • 1.5 cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 6 tablespoons butter
  • ¾ cup dark brown sugar
  • 2 eggs
  • 1 teaspoon vanilla

For the Toffee Sauce

  • 1 cup heavy cream
  • 1 cup dark brown sugar
  • 6 tablespoons butter
  • 1 teaspoon vanilla
  • Pinch of flaky salt

Instructions
 

Make the Pudding

  • Combine dates and boiling water. Stir in baking soda and let sit for 15 minutes, then mash into a rough paste.
  • Preheat oven to 350°F and butter a baking dish.
  • Beat butter and brown sugar until light. Add eggs one at a time, then vanilla.
  • Fold in flour, baking powder, and salt, alternating with the date mixture.
  • Pour into prepared dish and bake for 30–35 minutes until set.
  • Let cool completely.

Make the Toffee Sauce

  • Combine cream, brown sugar, and butter in a saucepan.
  • Bring to a gentle boil and cook for about 5 minutes until slightly thickened.
  • Remove from heat and stir in vanilla and salt.

To Serve

  • Pour some of the warm toffee sauce over the pudding and reheat gently in the oven.
  • Bring the dish to the table whole.
  • Serve warm with vanilla ice cream and more toffee sauce spooned over the top.
Categories
Recipes Side Dish

Irish Champ (Mashed Potatoes with Scallions)

Irish champ is simple — potatoes, milk, butter, and scallions — but it carries a lot more weight than that. It’s Rory’s nod to home in his Master’s Champions Dinner menu, and one of the few parts of the menu that feels rooted in something personal rather than indulgent.

A Note on the Menu

This is the part of the menu that felt the most grounded.

With everything else leaning rich and indulgent, this brought a sense of balance — something familiar, something rooted, something that didn’t need to prove anything.

And sometimes, that’s exactly what a table needs.

Pair It With

This Irish champ was served as part of my Masters Champions Dinner recreation, alongside filet and salmon.

Serve with:

• Steak with Butter & Herbs
• Roasted Salmon with Lemon & Herbs
• Glazed Carrots
• Brussels Sprouts

See the full menu here.

Irish Champ (Mashed Potatoes w/ Scallions)

Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes

Ingredients
  

  • 3 lbs Yukon Gold potatoes peeled and quartered
  • 1 bunch scallions thinly sliced
  • 1 cup whole milk
  • 6 tablespoons butter plus more for serving
  • Salt and white pepper

Instructions
 

  • Bring potatoes to a boil in well-salted water and cook until completely tender, about 20 minutes. Drain well.
  • In a small saucepan, warm the milk with most of the scallions over low heat for about 5 minutes. This step is what gives the dish its signature flavor.
  • Mash or rice the potatoes until smooth.
  • Gradually add the warm scallion milk, then the butter, mixing until creamy.
  • Season generously with salt and white pepper.
  • Reheat gently before serving if needed.

Notes

Warming the milk with scallions might seem like a small step, but it’s what makes this dish feel intentional.
It infuses the entire base with flavor instead of just scattering scallions on top.
It’s simple, but it changes everything.

Hosting Tip

Serve in a warm bowl with a small well of butter in the center and scatter the reserved scallion greens over the top.
It’s traditional, and it gives the dish a finished, thoughtful look on the table.
Categories
Main Recipes

Roasted Salmon with Lemon & Herbs

Serving salmon alongside steak isn’t the most traditional approach for a dinner like this — but it’s the part of the menu that made the table feel more complete.

Rory’s original menu offers a choice between the two.

For this dinner, I served both.

It shifts the experience entirely. Instead of choosing one main, guests can take a little of each, and the meal feels more relaxed and generous.

Why This Works for Hosting

When a menu starts to lean heavier, balance becomes important.

This salmon brings that in quietly.

It’s lighter, cleaner, and gives the table contrast against the richness of the filet and sides.

It also works well because:

• it cooks quickly
• it can be prepped ahead
• it doesn’t require much attention
• it pairs easily with everything else on the table

It’s the kind of dish that supports the meal without competing with it.

A Note on Serving Both

This is one of the places where I chose to adjust the structure of the original menu.

Serving both steak and salmon made the table feel more like a shared meal than a plated experience.

It also gave people options without making it feel like a decision.

That’s often the direction I lean when I’m hosting.

Hosting Tip

Err on the side of slightly undercooked.

Salmon continues to cook as it rests, and that softer texture is what keeps it feeling light and balanced on a heavier table.

Pair It With

This salmon was served as part of my Masters Champions Dinner recreation, alongside filet mignon and classic sides.

Serve with:

• Steak with Butter & Herbs
• Irish Champ
• Glazed Carrots
• Brussels Sprouts

See the full menu here.

Roasted Salmon w/ Lemon and Herbs

Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Servings 6 people

Ingredients
  

  • 1.5 lbs salmon fillet skin on
  • 2 tablespoons olive oil
  • 1 tablespoon butter softened
  • 1 teaspoon lemon zest
  • Fresh dill or chives
  • Kosher salt and white pepper
  • Lemon wedges for serving

Instructions
 

  • Portion the salmon into equal pieces ahead of time and store uncovered in the refrigerator. This helps the surface dry slightly for better texture when roasted.
  • Mix butter with lemon zest and herbs.
  • Preheat oven to 400°F.
  • Place salmon on a lightly oiled sheet pan, skin side down. Season with salt and white pepper.
  • Top each piece with a small amount of the herb butter.
  • Roast for 10–12 minutes, until just cooked through with a slightly soft center.
  • Let rest for a few minutes before serving.
  • Serve with lemon wedges.
Categories
Main Recipes

Steak with Butter & Herbs

This was the centerpiece of the menu — and the part that felt most in line with what you’d expect from a Champions Dinner.

Classic, elevated, and a little indulgent.

On Rory McIlroy’s original menu, this is paired with seafood as a choice. For this dinner, I chose to serve both filet and salmon together, which made the table feel more abundant and less structured.

Less steakhouse. More gathering.

Why This Works for Hosting

When you’re building a menu like this, the main dish sets the tone.

It should feel special, but not complicated. Something that holds its own without pulling all of your attention into the kitchen.

This works because:

• it cooks quickly at the last minute
• it feels elevated with very little added to it
• it portions easily when serving alongside another main

It’s a strong anchor for a heavier, more traditional menu like this one.

A Note on Serving Two Mains

This is one of the places where I adjusted the original menu.

Rather than offering a choice between steak and seafood, I served both.

It made the meal feel more relaxed — guests could take a little of each, and the table felt more generous overall.

It’s a small shift, but it changes the entire experience.

Pair It With

This filet was served as part of my Masters Champions Dinner recreation, alongside roasted salmon and classic sides.

Serve with:

• Roasted Salmon with Lemon & Herbs
• Irish Champ
• Glazed Carrots
• Brussels Sprouts

See the full menu here.

Steak with Butter & Herbs

Print Recipe
Prep Time 1 day
Cook Time 1 hour 5 minutes
Servings 6 people

Ingredients
  

  • 2 –3 lbs filet mignon or favorite cut of steak
  • Kosher salt and black pepper
  • 1 tablespoon neutral oil
  • 2 tablespoons butter
  • Fresh thyme
  • 2 cloves garlic

Instructions
 

  • Season the filet generously with salt the day before and refrigerate uncovered. This helps develop a deeper flavor and a better crust.
  • Remove from the refrigerator about an hour before cooking to bring to room temperature. Pat dry.
  • Heat a cast iron skillet over high heat until very hot. Add oil.
  • Sear the filet 2–3 minutes per side without moving.
  • Add butter, garlic, and thyme in the final minute and baste continuously.
  • Transfer to a low oven or let rest for at least 10 minutes before slicing.
  • Serve immediately.

Notes

Slice the filet just before serving and keep portions smaller than you think you need.
When paired with salmon and multiple sides, it keeps the meal balanced instead of overwhelming.

 

Categories
Appetizer Recipes

Bacon-Wrapped Dates with Goat Cheese & Almonds

These are one of those appetizers that never really go out of style – plus they’re always a crowd pleaser!

Sweet dates, creamy goat cheese, and crisp bacon — it’s a combination that just works.

This is one of the more classic pieces of the menu — and sometimes that’s exactly what you need.

When everything else is a little more involved, having something familiar and reliable helps balance the table.

These dates were part of my Masters Champions Dinner recreation.

Serve alongside:

• Panko Crusted Shrimp
• Beef Sliders
• Plum & Ricotta Toasts

See the full menu here.

Bacon-Wrapped Dates with Goat Cheese & Almonds

Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Course Appetizer
Servings 18 stuffed dates

Ingredients
  

  • 18 Medjool dates pitted
  • 4 oz goat cheese softened
  • 9 strips thin-cut bacon halved crosswise
  • ¼ cup sliced almonds
  • Flaky salt

Instructions
 

  • Preheat oven to 400°F.
  • Make a small slit in each date and stuff with goat cheese.
  • Wrap each date with a half strip of bacon and secure with a toothpick if needed.
  • Arrange on a parchment-lined baking sheet.
  • Bake 18–22 minutes, turning once halfway through, until bacon is crisp and caramelized.
  • Transfer briefly to paper towels, then finish with sliced almonds and a pinch of flaky salt.
Categories
Appetizer Recipes

Panko Crusted Shrimp with Creamy Spicy Sauce

These are the kind of appetizer that disappear almost immediately.

Crispy, golden shrimp with a creamy, slightly spicy sauce — simple, familiar, and exactly what you want on a table with a lot going on. They’re not subtle. But they don’t need to be.

These shrimp were part of my Masters Champions Dinner recreation.

Serve alongside:

• Beef Sliders
• Bacon-Wrapped Dates
• Plum & Ricotta Toasts

See the full menu here.

This is one of the more straightforward dishes on the table. Crispy shrimp, a good sauce — nothing complicated. And in a menu that leans heavier and more indulgent, that simplicity works in its favor.

Panko Crusted Shrimp with Spicy Creamy Sauce

Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Servings 6 people

Ingredients
  

Shrimp

  • 1.5 lbs large shrimp 16/20, peeled and deveined, tails on
  • 1 cup panko breadcrumbs
  • 2 tablespoons butter
  • ½ cup all-purpose flour
  • 2 eggs beaten
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne
  • Kosher salt
  • Olive oil spray or olive oil, see notes

Spicy Creamy Sauce

  • ½ cup mayonnaise
  • 2 tablespoons sriracha
  • 1 tablespoon lime juice
  • 1 clove garlic minced
  • 1 teaspoon honey
  • Salt to taste

Instructions
 

Make the Spicy Creamy Sauce

  • Whisk all ingredients together and refrigerate. It gets better as it sits.

Prep the Panko

  • Melt butter in a skillet over medium heat.
  • Add panko and stir constantly until golden brown, about 3–4 minutes.
  • Transfer to a plate and let cool.

Bread the Shrimp

  • Season flour with garlic powder, paprika, cayenne, and salt.
  • Set up a breading station: flour, eggs, toasted panko.
  • Dredge shrimp in flour, dip in egg, then press into panko.
  • Place on a parchment-lined sheet pan.

On the Day Of

  • Preheat oven to 425°F.
  • Lightly spray shrimp with olive oil.
  • Bake 8–10 minutes until golden and cooked through. (see notes)
  • Serve immediately with sauce.

Notes

Alternatively, you can fry the shrimp in oil as I have in the pictures. Baking is obviously a little lighter, but frying gives you an excellent crispy crust! 
Categories
Appetizer Recipes

Beef Sliders with Caramelized Onion Jam & Roasted Garlic Aioli

These were one of the more indulgent parts of the menu — and easily one of the first things to disappear. Juicy beef, melted cheese, a deep, jammy onion layer, and roasted garlic aioli — all tucked into soft slider buns.

They’re rich. A little over the top. And exactly what you want in a slider.

hese were one of the more indulgent parts of the menu — and easily one of the first things to disappear.

Juicy beef, melted cheese, a deep, jammy onion layer, and roasted garlic aioli — all tucked into soft brioche buns.

They’re rich. A little over the top. And exactly what you want in a slider.

You’ll notice on Rory’s menu, he has elk sliders – I made the choice to swap for beef since it tends to be more accessible than elk, but feel free to swap for your preferred ground meat, just adjust cook times accordingly.

Pair It With

These sliders were part of my Masters Champions Dinner recreation.

Serve alongside:

• Panko Crusted Shrimp
• Bacon-Wrapped Dates
• Plum & Ricotta Toasts

See the full menu here.

Beef Sliders with Caramelized Onion Jam & Roasted Garlic Aioli

Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 15 minutes

Ingredients
  

For the Sliders

  • 1.5 lbs ground beef 80/20
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 12 small brioche slider buns
  • 4 oz aged cheddar or gruyere sliced

Caramelized Onion Jam

  • 3 large yellow onions thinly sliced
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 1 tablespoon brown sugar
  • 2 tablespoons balsamic vinegar
  • ½ teaspoon fresh thyme
  • Salt and pepper

Roasted Garlic Aioli

  • 1 head garlic
  • ½ cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • Salt and pepper

Instructions
 

Onion Jam

  • Melt butter and olive oil in a wide pan over medium-low heat. Add onions and a pinch of salt.
  • Cook slowly, stirring occasionally, for 45–60 minutes until deeply golden and jammy.
  • Add brown sugar, balsamic vinegar, and thyme. Cook 5 more minutes until thick and glossy.
  • Let cool and refrigerate.

Roasted Garlic Aioli

  • Preheat oven to 400°F. Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast 40–45 minutes until soft.
  • Squeeze garlic into a bowl and mash into a paste.
  • Whisk with mayonnaise, lemon juice, and Dijon. Season to taste.

Sliders

  • Form beef into 12 small patties, slightly wider than the buns. Season both sides.
  • Cook in a hot skillet or on a griddle, about 2–3 minutes per side.
  • Add cheese in the final minute and cover briefly to melt.
  • Toast buns lightly.
Categories
Appetizer Recipes

Ricotta Toasts with Plums, Balsamic & Hot Honey

This was one of the simpler pieces of the menu, and in general a great, easy appetizer to have on hand and put your own spin on. A whipped ricotta base is great for so many different toppings!

The original version used peaches, but I swapped in plums instead since peaches are just not available here right now and I didn’t love the idea of swapping canned peaches for fresh.

Layered over whipped ricotta with balsamic and hot honey, it’s the kind of bite that works well at the beginning of a meal — light, a little bright, and easy to pass around.

Why This Works for Hosting

When you’re building out a heavier menu, the first few bites matter. You want something that:

• feels fresh
• doesn’t require much effort
• can be assembled quickly
• balances what’s coming next

These toasts do exactly that, they’re simple, but they set the tone.

Pair It With

These toasts were part of my Masters Champions Dinner recreation.

Serve alongside:

• Panko Crusted Shrimp
• Bacon-Wrapped Dates
• Beef Sliders

See the full menu here.

Ricotta Toasts with Plums, Balsamic & Hot Honey

Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Servings 6 toasts

Ingredients
  

Toasted Baguette

  • 1 baguette sliced into 1-inch pieces
  • 4 tablespoons softened butter
  • Flaky salt

Ricotta Topping

  • Ricotta
  • 1 cup whole milk ricotta
  • 2 tablespoons olive oil
  • Zest of ½ lemon
  • Salt and pepper

Topping

  • 2-3 ripe plums thinly sliced
  • 2 tablespoons balsamic glaze
  • 2 tablespoons hot honey
  • Fresh basil leaves torn
  • Flaky salt

Instructions
 

  • Preheat oven to 400°F.
  • Spread butter on both sides of the baguette slices and sprinkle lightly with flaky salt.
  • Arrange on a parchment-lined baking sheet and toast for about 10 minutes, until golden.
  • In a food processor or blender, combine ricotta, olive oil, lemon zest, salt, and pepper. Blend until smooth and lightly whipped.
  • Let the toast cool slightly, then spread generously with whipped ricotta.
  • Layer peach slices on top.
  • Drizzle with balsamic glaze and hot honey. Finish with torn basil and flaky salt.
  • Serve immediately.

Notes

To make ahead, you can:
• whip the ricotta in advance
• slice the peaches shortly before serving
• toast the bread just ahead of guests arriving
Assemble right before serving so everything stays crisp.
Categories
Menu

The Masters Champions Dinner, Reimagined at Home

Every year, the Masters Champions Dinner is one of those menus I find myself thinking about.

It’s personal. It’s rooted in tradition. And it reflects the taste of the player hosting that year.

This year’s menu — designed by Rory McIlroy — leans classic and a little indulgent. Comfort food, elevated just enough, with a nod to both Southern staples and Irish heritage.

This year’s menu also struck me as an exciting opportunity to replicate as a dinner party at home.

The Menu

The menu is an ambitious one – I didn’t follow Rory’s menu exactly, making a few key changes I’ve noted below. I did decide ultimately to skip the tuna carpaccio with foie gras – with just me cooking, I needed to cut somewhere!

• Ricotta Toasts with Plums, Balsamic & Hot Honey (swapped peaches for plums since peaches are currently unavailable in the northeast)
• Panko Crusted Shrimp with Spicy Sauce (swapped out for tempura shrimp)
• Bacon-Wrapped Dates with Goat Cheese & Almonds (sprinkled almonds on top rather than stuffed – my dates were small and I liked the visual texture of almonds sprinkled on top)
• Beef Sliders with Caramelized Onion Jam & Garlic Aioli (swapped elk for beef since elk is a little more challenging to find for many people)

• Steak with butter and herbs & Roasted Salmon (served together vs. an option as in Rory’s menu)
• Irish Champ
• Sautéed Brussels Sprouts
• Glazed Carrots with Brown Butter
• Crispy Vidalia Onion Rings (storebought!)

• Sticky Toffee Pudding with Vanilla Ice Cream

Hosting Notes

This isn’t a menu I would cook every weekend. It’s more involved than I’m typically drawn to, and less balanced in heaviness, texture and especially color, than I would typically put together.

But there’s something valuable in cooking outside of your instincts.

It pushes you to think differently about balance, pacing, and what makes a meal feel complete. And at the end of the day, that’s what this was — an experience.

What I’d Do Differently

If I were approaching the menu again, I would definitely simplify – less appetizers, more store bought opportunities, perhaps just steak vs. steak and salmon? I would think about how to get more color into the appetizers.

This menu was overall more formal than my usual – as I was plating the appetizer course with all apps on individual plates I was wishing I had done smaller portions. Something to consider when you make this menu!

Categories
Dessert Recipes

Lemon Cake Raspberry Trifle with Mascarpone Cream

There was a time I would have made every component of this dessert from scratch.

The cake.
The filling.
Everything.

And while I still love baking, I’ve learned something over the years that has completely changed the way I host:

You don’t have to do everything to create something beautiful.

This trifle is layered, bright, and just a little bit dramatic — the kind of dessert that feels special when it hits the table. But it’s also intentionally simple in the right places.

I used a store-bought lemon cake and focused my time on what actually makes the dessert feel thoughtful: the raspberry layers and mascarpone cream.

It’s still homemade.

Just without the pressure.

Why This Works for Hosting

Dessert is often where hosting can start to feel overwhelming.

By the time you get there, you’ve already cooked the meal, set the table, and hosted your guests.

This works because:

• It can be fully made ahead
• It looks beautiful with very little effort
• It serves a crowd easily
• It feels layered and intentional

And most importantly — it lets you enjoy the end of the night.

A Note on Making Everything from Scratch

I used to think that making everything from scratch was what made a meal feel special.

Now, I think it’s something else.

It’s choosing where to spend your time.

For this dessert, I used a store-bought cake and focused on the elements that actually matter — flavor, texture, and how it all comes together on the table.

That shift has made hosting feel lighter. More enjoyable. More sustainable.

And honestly, better.

Pair It With

This dessert finishes my Spring Easter Dinner Party Menu.

Serve it after:

• Roasted Pork with Spring Herb Sauce
• Spring Farro with Lemon & Herbs
• Shaved Asparagus & Fennel Salad

raspberry lemon cake trifle in trifle dish

Lemon Cake Raspberry Trifle with Mascarpone Cream

Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Servings 12 people

Ingredients
  

Lemon Cake

  • Lemon Cake
  • 2 store-bought lemon cakes I used Entenmann’s, cut into 1–1½ inch cubes

Raspberry Base

  • 3½ cups raspberries fresh or frozen
  • ¾ cup sugar
  • 1½ tablespoons lemon juice

Raspberry Mousse

  • strained raspberry purée from above
  • 1½ teaspoons powdered gelatin
  • 2 tablespoons cold water
  • 1 teaspoon vanilla
  • 1¼ cups heavy cream

Mascarpone Whipped Cream

  • 1 cup heavy cream
  • ½ cup mascarpone
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla

Instructions
 

Make the Raspberry Base

  • Combine raspberries, sugar, and lemon juice in a saucepan.
  • Cook over medium heat for about 5 minutes until berries break down.
  • Mash lightly and stir occasionally.
  • Reserve about ¾ cup of the mixture for the compote layer.
  • Strain the remaining mixture to create a smooth purée.

Make the Raspberry Mousse

  • Bloom gelatin in cold water for 5 minutes, then microwave for 10 seconds to melt.
  • Whisk gelatin into the raspberry purée.
  • Let cool to room temperature.
  • Whip cream to soft peaks.
  • Gently fold whipped cream into the raspberry mixture.

Make the Mascarpone Cream

  • Whip all ingredients together until soft to medium peaks form.

Assemble the Trifle

  • Layer cake cubes in the bottom of a trifle bowl.
  • Lightly brush with lemon syrup.
  • Add a layer of raspberry compote.
  • Add raspberry mousse.
  • Add mascarpone whipped cream.
  • Scatter fresh raspberries.
  • Repeat layers until the bowl is full.
  • Finish with whipped cream, raspberries, and lemon zest.

Notes

Make-Ahead Notes

This dessert is designed for hosting.
You can:
• make the raspberry base 2–3 days ahead
• prepare the mousse in advance
• assemble the trifle the day before
Finish with fresh raspberries and lemon zest just before serving.