By Carrie Hirsch / Photos by Butch Hirsch

A congregation of alligators. A murder of crows. What do you call a batch of cocktails? A hangover. In honor of the RBC Heritage Presented by Boeing, this glossary of golf terms has been transformed into cocktails. We have conjured up our own definitions with the help of vodka, rum, whisky, tequila and prosecco — and caffeine, of course. Hilton Head Island’s Harbour Town Golf Links has hosted this PGA Tour event for decades (the inaugural tournament was held in the fall of 1969) and next year will be the Heritage’s golden anniversary, so start pre-gaming now! 

Recipe by Carrie Hirsch

There about as many ways people come up with to not cry while peeling an onion as there are ways to get rid of hiccups, most of which do not work! Wearing goggles is one, and breathing through your mouth instead of your nose while sticking out your tongue is another. If anything else, these antics are at least entertaining to watch. Shedding a few tears is worth all the richness and onions bring. A caramelized onion jam on toast with a drizzle of extra-virgin olive oil pinch of salt and pepper is sublime. The Vidalia onion, named such since it is grown in Vidalia, Georgia, is a sweet onion and also Georgia's state vegetable but we in South Carolina enjoy them too!

Serves 6-8
Ingredients:    
The key is to really caramelize the onions so they are a dark golden brown.
Makes 12 mini tarts
2 tablespoons extra-virgin olive oil
2 tablespoons butter
3 Vidalia onions, chopped
1 tablespoon chipotle peppers in adobo sauce (press through a sieve to remove seeds and skins)
½ teaspoon salt
½ teaspoon freshly ground black pepper
12 mini pastry shells
1 cup shredded cheddar cheese

Recipe by Carrie Hirsch

Serves 6-8

Ingredients:    
2 tablespoons extra-virgin olive oil & more for drizzling
1 onion, chopped
2 carrots, peeled and finely diced
1 stalk celery, finely diced
3 cloves garlic, chopped
1 pound package white beans, cooked according to package directions*
*can be cooked and refrigerated up to 2 days before using
2 cups vegetable stock
½ teaspoon salt
½ teaspoon freshly ground black pepper
Large handful spinach leaves, stems trimmed, coarsely chopped
2 tablespoons fresh lemon juice
Grated Parmesan for topping

This Recipe Uses Butterscotch Pudding Mix And Doesn’t Require Molasses!

INGREDIENTS

• 1 (3.5 ounce) package cookand- serve butterscotch pudding mix
• 1/2 cup butter
• 1/2 cup packed brown sugar
• 1 egg
• 1 1/2 cups all-purpose flou
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons ground ginger

(RECIPE SERVES 8-10)

INGREDIENTS

BRINE:
• 1 cup kosher salt
• 1 cup brown sugar
• 1 gallon water
• 18-to 21-pound turkey, skin intact and boned except for drumsticks
• House seasoning, recipe follows
• Cornbread dressing, recipe follows
• 3- to 4-pound duck, boned
• 3- to 4-pound chicken, boned
• Paprika to taste

Melissa Roy, the new owner of Twisted Cork Cocktail & Wine Bar, shared recipes of two new items that can be found on her menu. Her bar is located where Corks used to be at Festival Center Plaza, near the Sea Pines Circle.

Recipe by Carrie Hirsch

This is a “short” cake, but very long on flavor.

Serves 6-8
Strawberries:    
1 pound strawberries, washed, hulled, sliced
Juice of 1 orange (reserve zest for dough)
Juice of 1 small lemon (reserve zest for dough)
3 tablespoons granulated sugar

 Recipe by Carrie Hirsch

Serves 4
2 medium carrots, peeled & grated
1/2 fennel bulb, very thinly sliced
1 medium apple peeled, cored & grated
Juice of one lemon
Zest of one lemon
2 tablespoons rice vinegar
1/2 cup sour cream or plain yogurt
1 teaspoon prepared wasabi