A Year-Round Guide to Franklin and Nantahala

Yield: 5 cups. ½ cup heavy cream 1 tablespoon sugar 4 ounces cream cheese, softened 6 ounces sour cream 1 cup tangerine segments, approximately 7 tangerines 1 cup chopped fresh

Rosemary and Goat Cheese Strata

Yield: 5 cups. ½ cup heavy cream 1 tablespoon sugar 4 ounces cream cheese, softened 6 ounces sour cream 1 cup tangerine segments, approximately 7 tangerines 1 cup chopped fresh

Ambrosia Recipe

Ambrosia Recipe

Yield: 5 cups.

½ cup heavy cream
1 tablespoon sugar
4 ounces cream cheese, softened
6 ounces sour cream
1 cup tangerine segments, approximately 7 tangerines
1 cup chopped fresh pineapple
1 cup freshly grated coconut
1 cup toasted, coarsely chopped pecans
½ cup dried sour cherries
Mini marshmallows (optional)

Place the cream and sugar into the bowl of a stand mixer with the whisk attachment and whip until stiff peaks are formed. Add the cream cheese and sour cream and whisk to combine. Add the tangerine segments, pineapple, coconut, pecans, and cherries, and stir to combine. Transfer to a glass serving bowl, cover, and place in the refrigerator for 2 hours before serving. Garnish with mini marshmallows (optional).

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This story was published on Dec 05, 2016

Lynn Wells

Lynn Wells gained a fond respect and interest in cooking from her mother and Aunt Addie at the age of 8 in North Carolina. During college, Wells worked in a wide range of restaurants, from fine dining to family- owned. After graduating from UNC Greensboro with a degree in nutrition management and hospitality, Wells began a 21-year career in the nutrition department at Cone Health. In 2014, Wells started Thyme Well Spent Personal Chef Service, an in-home cooking experience for private clients, which continues today. Wells is also a food writer, food stylist, culinary consultant, and the recipe developer/writer for Our State.