LOCAL CHEFS AND RESTAURANTS SHARE A FEW OF THEIR DREAMIEST RECIPES.
Dreams do come true. Thanks to our local chefs and restaurants, you can make these Lowcountry favorites right in your own kitchen.
Let’s talk turkey
For a healthier and, dare we say, tastier option, try your hand at these turkey meatballs from Nunzio Restaurant + Bar. This recipe is so hearty and rich, you don’t need to add pasta to make it a meal
NUNZIO RESTAURANT + BAR
Turkey Meatballs with Swiss Chard
1 bunch Swiss chard, washed and cut 1/2 inch thick, blanched
1/4 cup tomatoes, diced
1 1/2 pounds lean ground turkey meat
6 apricots, dried and finely chopped
3 ounces pistachios, shelled and crushed
1/2 cup Parmigiano cheese
1/2 cup breadcrumbs
1 tablespoon chopped parsley
2 garlic cloves, finely chopped
1 dash all-spice
1 pinch chopped marjoram
Salt and pepper 2 ounces
 Heat oven to 400 degrees.  To prepare meatball mix, combine all the ingredients in a mixing bowl, except the Swiss chard. Mix together and form golf ball-sized meatballs.  Bake the meatballs in oven on a sheet pan for 15 minutes. You may also fry them. Remove and set aside.  Cook Swiss chard with garlic in a large saute pan until garlic is golden. Add diced tomatoes to cooked Swiss chard.  Add meatballs and let simmer together for 15 minutes.  Serve meatballs on large platter and sprinkle with grated Parmigiano cheese.
Winner, winner schnitzel dinner
Wiener Schnitzel is one of Alexander’s Restaurant’s most coveted dishes, and now they’re sharing it with us. For a fully authentic German feast, serve with Yukon gold mashed potatoes, lemon-caper brown butter, asparagus and baby carrots.
1 veal cutlet
2 eggs, beaten
1/2 cup all purpose flour
1/2 cup panko bread crumbs
 Pound veal cutlet very thin.  Set up standard breading procedure in 3 bowls. Dip veal cutlet into all-purpose flour, then eggs, then lastly breadcrumbs.  In a hot pan, add olive oil and mix around into pan.  Add veal cutlet. Cook on medium-high heat for about 2 minutes per side.  Cook veal cutlet in the oven at 450 degrees for about 2 minutes until brown.  Prepare demi-glace by adding capers to a traditional Espagnole sauce and simmer.  Serve cutlets topped with demi-glace sauce and garnished with lemon and parsley.
Lay down roots
Stop making the same potato dish for every other meal. Change it up with Vineyard’s root vegetable platter. This not only makes a great side dish but can be perfect by itself; all roots have a chance to come up and shine.
Winter Roasted Root Vegetable Platter
1 bunch medium red beets
1 bunch medium Golden beets
1 acorn squash
1 small butternut squash
1 bunch carrots with stems
1 medium sweet potato
3 medium parsnips
10 ounces assorted small potatoes
6 ounces “Mudd” homemade seasoning, (mixture of chopped fresh garlic, rosemary, oregano, green onion, black peppercorn, parsley, olive oil and lemon rind)
 Wash and cut all vegetables about the same size with different shapes.  Place vegetables in a large bowl and add the “Mudd” mixture; mix well.  Distribute vegetables on a baking tray in a single layer.  Place in a 400-degree oven for about 15 minutes.  Stir vegetables with a spatula and cook for an additional 15 minutes or until charred.  Place vegetables on a serving platter and sprinkle with sea salt or seasoned salt.
Get your ducks in a row
Why should turkeys have all the fun? Cooking duck might seem intimidating, but Charlie’s L’Etoile Verte’s classic duck recipe makes things easy and delectable.
CHARLIE’S L’ETOILE VERTE
Duck A L’Orange
1large onion, roughly chopped
7 garlic cloves, smashed
4 bay leaves
2 tablespoons black peppercorns
6 each juniper berries
1/4 teaspoon red pepper flakes
2 each star anise
3 tablespoons kosher salt
1 cup dark brown sugar, loosely packed
3 cups orange juice
1/2 cup apple cider vinegar
2 quarts water
6 cups ice
4 cups carrots, roughly chopped
3 cups onion, roughly chopped
1 stalk celery, roughly chopped
3 tablespoons extra virgin olive oil
1 teaspoon salt
1 teaspoon pepper
1 cup white wine
2 each bay leaves
1 tablespoon black peppercorns
1 tablespoon kosher salt
2 gallons water
1/2 cup orange marmalade
3 tablespoons cornstarch
4 tablespoons water
 Place all ingredients in a large stock pot. Bring to a boil over medium high heat and allow to simmer for 15 minutes. Remove from stove and pour into plastic container large enough to accommodate duck and brine.  Add ice to cool down. Strain and cool. Place in refrigerator until completely cool. When brine has completely cooled, put duck in and let sit for 8-12 hours. Pull out and let air dry for 20 minutes before putting in 350-degree oven.  Place duck and veggies in a large baking pan. Coat everything with olive oil, salt and pepper. Bake for 30 minutes.  Remove from oven and pour in white wine to deglaze pan. Place mixture in a large stock pot and add bay leaves, salt, peppercorns and water. Bring to a boil and cook down for 2 1/2 hours. Strain and put in new pot. Bring back to boil and lower to a simmer.  Add orange marmalade and thicken with cornstarch slurry.  To cook duck, place on a sheet pan with a baking rack. Cook at 175 for 2 hours or until internal temperature is 160 degrees. Remove from oven and rest while you turn up oven to 400 degrees. Place duck back in oven and cook for another 10-12 minutes until skin has crisped.
If you don’t have time to make it, you can pick some up in person; it’s currently on the menu. You can’t go wrong with the combination of chocolate and raspberry in this cheesecake recipe by Lulu Kitchen.
Chocolate Raspberry Cheesecake
1 ½ cups graham cracker crumbs
2 cups toasted macadamia nuts
1 cup sugar
6 tablespoons unsalted butter, melted
1 pound quality white chocolate, melted
4 teaspoons vanilla
1 ½ teaspoons lemon zest
5 large eggs
1 ½ cups fresh raspberries, washed
3 cups sour cream
1 cup powdered sugar, plus more for decoration
 Heat the oven to 350 degrees. Wrap a 10-inch springform pan in foil; this will stop water from getting to the crust while baking.  Make the crust by blending together the crust ingredients until crumbs absorb butter and it stays together when pressed. Bake for 10 minutes. Remove and let cool.  Start the filling: in a stand mixer, blend together the white chocolate, vanilla, lemon zest, and eggs until the filling is smooth and well incorporated.  Spread half of the filling into the crust. Arrange raspberries to cover the bottom filling. Top raspberries with remaining filling, making sure to cover the raspberries.  Cover pie with foil and place on a sheet pan. Add water to the pan and bake for 45 minutes.  Remove and let cool overnight in the refrigerator.  Mix together sour cream and powdered sugar. Gently spread over top of cake. Add more fresh raspberries and powdered sugar for design.
Don’t let the word “vegan” scare you away from this vegetable stew recipe from Sprout Momma. With hearty vegetables and a delicious, savory taste, you’ll probably want to go vegan.
2 tablespoons olive oil
1 pound portobello or cremini mushrooms, cleaned and roughly chopped
1 large onion, diced
2 medium celery stalks, chopped
2 medium carrots, sliced
3 garlic cloves, minced
¼ cup all-purpose flour
4 cups vegetable broth
2 pounds red potatoes, cut into 1 to 2-inch chunks
2 tablespoons fresh thyme leaves
2 tablespoons finely chopped rosemary
1 cup dry red wine
2 tablespoons tomato paste
1-2 teaspoons Marmite, (optional, but highly recommended for savory flavor)
½ teaspoon liquid smoke, to taste, (optional)
Salt and pepper, to taste
 Coat the bottom of a large pot with oil and place over medium heat.  Once oil is heated, add mushrooms in an even layer. Let them cook for about 5 minutes, until browned on the bottom. Flip and cook for an additional 5 minutes, or until softened.  Add the onion, celery, carrots, and garlic. Cook everything until vegetables begin to tenderize, about 10 minutes, stirring occasionally.  Sprinkle in the flour, a bit at a time, stirring between additions to form a coating. Cook the vegetables and flour for about 1 minute, stirring constantly.  Begin adding the broth, a bit at a time, stirring to eliminate any lumps that form. When all broth has been added, stir in the potatoes, thyme and rosemary.  Raise the heat and bring the liquid to a simmer. Lower the heat and allow it to simmer, uncovered, until the potatoes are tender but still a bit undercooked, about 15 minutes, stirring occasionally.  Stir in the wine, tomato paste and Marmite. Bring the stew back to a simmer. Allow the stew to simmer for about 20 minutes, stirring occasionally, until the broth is thick and the vegetables are very tender.  Remove the pot from heat and season the stew with liquid smoke, salt and pepper.  Ladle into bowls and serve.