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Mar 31, 2024

Recipes for your RBC Heritage Party

Celebrate Hilton Head Magazine

Photography By

M.Kat
Chef Lynne Michelle and Cassandra Shultz share a few of their favorite treats for your next golf gathering. From salads and mocktails to dessert and cocktails, we’ve got ideas to inspire.

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Special thanks to Charlotte Hardwick for your gracious hospitality (as always!) 

 

Farro & Chickpea Stuffed Mushroom Caps (Vegetarian, Vegan, Gluten Free), Courtesy Chef Lynn Michelle

12 nice size mushrooms 

2 cups farro (use quinoa for gluten free), cooked 

   and cooled on a baking sheet

chickpeas (garbanzo beans), rinsed and drained

¼ cup sweet onion, chopped finely

½ cup fresh tarragon, washed, dried, and chopped 

roasted red peppers, chopped

½ cup extra virgin olive oil

1 teaspoon salt 

1 teaspoon ground pepper

¼ teaspoon garlic powder

½ teaspoon Italian seasoning

½ cup shredded cheese, for topping

Directions:

Preheat oven to 350 degrees

Clean mushrooms and carefully cut out stems; place stems in a small bowl.

Pat dry the mushroom caps and place onto a parchment paper-lined baking pan.

Put the mushroom caps into the hot oven for 10 minutes to “sweat” the mushrooms. 

Remove from oven and flip the mushrooms over to drain out the liquid.

Finely chop the mushroom stems.

In a large mixing bowl, carefully blend the cooked farro, chickpeas, onion, mushroom stems, roasted red peppers, tarragon, olive oil, salt, pepper, garlic powder, Italian seasoning.

Optional at this point: You may add a little sherry to the inside of the mushroom cap.

Using a small spoon, scoop some mixture into the mushroom cap and fill to your desired amount.  

Top with some cheese and place into the hot oven for around 15 minutes or until the top is golden brown.

Southern Pimento Cheese & Ham Baked Macaroni “Cupcakes”, Courtesy Chef Lynn Michelle

1 box large elbow noodles, cooked and drained

½ pound ham, cut into small, bite-size cubes

4 cups shredded sharp cheddar cheese

8 eggs, slightly beaten

½ teaspoon salt

1 tsp. ground black pepper

1 tsp. onion flake

3 cups half and half

½ cup milk

¼ teaspoon garlic powder

1 ½ cups chopped pimentos (roasted peppers)

¼ cup pimento juice from jar of roasted peppers

Directions:

Preheat oven to 375°

Place foil cupcake papers onto the muffin trays. 

In a large bowl, blend eggs, half and half, milk, onion flake, salt, pepper, garlic powder; add chopped pimentos. Continue to blend slowly to create a creamy mixture.

Slowly add shredded sharp cheddar cheese and cubed ham while blending alternately with pimento juice. Note: More liquid may need to be added for desired texture of pimento cheese macaroni.

Place a foil cupcake paper into your hands and carefully spoon the mixture into the cupcake foils and replace into muffin tin. Optional: Top off with additional mixture and a little grated cheese. 

Place muffin tray into the hot oven for approximately 20 minutes or until top is golden brown.  Serve hot.

Important note: Use SHARP cheddar cheese. Anything else will not produce the nice pungent flavor that you are looking for in your pimento cheese. 

Yield: 3 dozen “cupcakes” or one 9 X13 greased baking pan

Toasted Sesame Quinoa Salad (Vegan-Vegetarian- Gluten Free), Courtesy Chef Lynn Michelle

2 cups uncooked quinoa, cooked and cooled

2 teaspoon toasted sesame oil

¼ cup olive oil

1 teaspoon salt

¾ teaspoon black pepper

2 teaspoon Italian seasonings

4 large carrots, peeled and small diced

1 red pepper, small diced

1 orange pepper, small diced

1 yellow pepper, small diced

¼ cup sweet onion, minced

10 cherry tomatoes, garnish

6 asparagus spears, steamed, for garnish

Directions:

In a large bowl, place cooked quinoa, carrots, all peppers, onion, and blend with a wooden spoon.  

Add toasted sesame oil, olive oil, salt, black pepper, Italian seasonings. Mix carefully and well with a wooden spoon.  

Season to taste. 

Place quinoa mixture into decorative bowl or platter and garnish with cherry tomatoes and asparagus.

Tartan Spritzer Mocktail, Courtesy Chef Lynn Michelle

1 bottle Martinelli’s Sparkling Apple Cider
  (non-alcoholic)

1 jar of dark bing cherries 

3 mandarin oranges, juiced

2 limes, juiced

½ lemon, juiced

1 small bunch, fresh mint- (optional)

Directions:

In a large decorative pitcher, muddle 8 leaves mint and lime juice on the bottom of the pitcher, add lemon juice, mandarin orange juice, gently stir. Add ¼ cup of dark bing cherry juice, half of cherries in jar to the pitcher, entire bottle of Martinelli’s Apple Cider. Blend with a few stirs, serve in a highball glass and garnish with fresh mint, dark bing cherries, mandarin orange wheel.

 

Bacon Wrapped Shrimp

Juice of one lemon

1 clove of garlic grated

1 teaspoon of paprika

1 teaspoon fresh thyme

Salt

1 lb. large shrimp

12 slices of bacon

Directions:

Position oven rack 3 inches from the broiler and preheat.

Whisk lemon juice, garlic, paprika, thyme, olive oil and ½ teaspoon of salt in shallow baking dish. Add the shrimp and toss to coat. Marinate in the refrigerator for 20 minutes.

Turn the shrimp in the marinade to coat well. One at a time, remove each shrimp and wrap with a piece of bacon. Secure with toothpick. Place seam-side down on baking sheet. Spoon any remaining marinade over shrimp. Broil, turning shrimp once, until the bacon is slightly crisp and cooked through, about 5 minutes.

California Iced Tea, Courtesy of Ina Garten

2 tea bags, such as Earl Grey 

   or English Breakfast

2 cups boiling water

½ cup freshly squeezed lemon 

   juice

½ cup sugar syrup 

   (see Cook’s Note)

1 cup good bourbon, such as 

   Maker’s Mark

½ lemon, cut through the stem 

   and cut in ¼ inch-thick half-

   rounds

Directions:

Place the tea bags in a 2-cup glass measuring cup and add the boiling water. Allow to steep for 10 minutes, then discard the tea bags.

Pour the iced tea into a large pitcher and add the lemon juice, sugar syrup and bourbon.

To serve, fill highball glasses half full with ice and pour in the drink mixture. Garnish with a half-round of lemon and serve ice cold.

Cook’s Note: To make sugar syrup, combine 1 cup sugar and 1 cup water in a small saucepan and bring to a boil over medium heat. Cook until the mixture is clear. Cool and refrigerate indefinitely.

Heritage Mixed-Grill Lettuce Wrap Platter,Courtesy Chef Lynn Michelle

1 ½ pounds, roasted dill salmon; remove skin and cut into 

   thin strips

salt to season

black pepper to season

dill to season

olive oil

grilled lamb lollipops

1 lb. package ground lamb 

1, 12 oz. beef filet mignon, cut into thin strips

rosemary to season

garlic powder to season

romaine lettuce, washed, drained, dried

bibb lettuce, washed, drained, dried

asparagus

roasted red peppers 

pickled ginger

hoisin sauce

mint jelly

Directions:

On a large platter, arrange small decorative bowls of mint jelly, hoisin sauce, pickled ginger.

Spread the individual leaves of romaine and bibb lettuce around the platter.

Slice fresh salmon in strips and coat with olive oil, salt, black pepper, and dill. Sauté in a small pan until done. Place in a decorative bowl and place on platter.

Slice beef filet mignon into strips and coat lightly with olive oil, salt, black pepper, and garlic powder. Sauté in a small pan until done. Place in a decorative bowl and place on platter.

Season lamb lollipop with salt, black pepper, garlic powder, crushed rosemary. Grill, broil or cook on high heat in a pan until done. Place the lamb lollipop arranged around the platter.

Season the ground lamb with salt, black pepper, crushed rosemary; form into small oval burgers and grill or sauté in a pan until internal temperature of 160°.  Arrange  burgers on platter. 

Peach Raspberry Shortcakes, Courtesy of Ina Garten

2 cups all-purpose flour

1 tbsp. sugar, plus extra for sprinkling

1 tbsp. baking powder

1 tsp. kosher salt

12 tbsp. cold unsalted butter 

   (1 ½ sticks), diced

2 extra-large eggs, lightly beaten

½ cup heavy cream, chilled

1 egg beaten with 2 tablespoons 

   water or milk, for egg wash

To assemble:

1 cup heavy cream, chilled

2 tablespoons sugar

½ teaspoon pure vanilla extract

2 ripe peaches, peeled, pitted, and 

   thinly sliced

1 pint raspberries

1 orange, zest removed in long strips

Directions:

Preheat oven to 350 degrees.

Sift the flour, 1 tbsp. sugar, the baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Blend in the butter at the lowest speed and mix until the butter is the size of peas. 

Combine the eggs and heavy cream and quickly add to the flour and butter mixture. Mix until just blended. The dough will be sticky.

Dump the dough out onto a well-floured surface. Flour your hands and pat the dough out ¾-inch thick. You should see lumps of butter in the dough.

Cut 6 or 7 biscuits with a 2 ¾ -inch fluted cutter and place on a baking sheet lined with parchment.

Brush the tops with the egg wash. Sprinkle with sugar and bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked. Let cool on a wire rack.

To assemble, whip the cream and sugar in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. Add the vanilla and continue to beat until the peaks are stiff.

Split each shortcake in half crosswise and place the bottom half on a plate. Spoon whipped cream on top, then place the sliced peaches and raspberries on the whipped cream. 

Garnish with the orange zest, then place the other half of the shortcake on top and serve.

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