A Year-Round Guide to Franklin and Nantahala

Lemon Ricotta Pancakes Yield: 8-10 portions of 2 or 3 pancakes each Ingredients: 3 large eggs, separated ¾ cup ricotta cheese 4 tablespoons unsalted butter, melted ½ teaspoon vanilla extract

Rosemary and Goat Cheese Strata

Lemon Ricotta Pancakes Yield: 8-10 portions of 2 or 3 pancakes each Ingredients: 3 large eggs, separated ¾ cup ricotta cheese 4 tablespoons unsalted butter, melted ½ teaspoon vanilla extract

Recipes from Snowbird Lodge

Lemon Ricotta Pancakes

Yield: 8-10 portions of 2 or 3 pancakes each


  • 3 large eggs, separated
  • ¾ cup ricotta cheese
  • 4 tablespoons unsalted butter, melted
  • ½ teaspoon vanilla extract
  • ¼ cup flour
  • 2 tablespoons granulated sugar
  • zest of one lemon


Assemble all ingredients and equipment needed to prepare the recipe. Whip egg whites until they hold firm peaks; set aside. In another bowl, beat ricotta, melted butter, egg yolks and vanilla until well blended; set aside. In a small bowl, whisk together the flour, sugar, lemon zest and salt to combine. Using a rubber spatula, stir the dry ingredients into the ricotta mixture. Gently fold the egg whites into the same mixture. Cook in a non-stick pan or on a griddle. Garnish with orange curd and lemon slices. Serve with maple syrup on the side.


Fried Green Tomatoes

Yield: 12 portions


  • 4 cups panko
  • ¹⁄₈ cup shallots
  • 1 clove garlic
  • ¼ cup scallions
  • 1 cup parmesan
  • 2 cups spinach
  • salt and pepper, to taste
  • 6-8 green tomatoes, sliced
  • 1 cup goat cheese, whipped
  • 1½ tablespoons herbs, fresh or dried
  • 4 eggs, beaten
  • 1 tablespoon blackening spice
  • 2 cups cornstarch

Preparation for breading:

Add half of the panko bread crumbs, all of the shallots, garlic, scallions and spinach to a food processor. Process until well blended. Empty contents of food processor into a shallow bowl and combine with remaining panko and parmesan. Season with salt and pepper.

Preparation for whipped goat cheese:

Whip goat cheese in mixer with paddle attachment until smooth. Add fresh or dried herbs, roasted garlic, or sun dried tomatoes to taste.

Preparation for breading station:

Set up three shallow dishes with cornstarch, beaten egg and spices, and breading.

To serve:

Dip sliced tomatoes in cornstarch, cover well. Transfer to egg wash, and then to breading, pressing breading to cover well. Fry the breaded tomatoes in a home fryer, or in a frying pan with hot blended oil. Cook until golden brown. Alternate fried tomatoes with a layer of herbed goat cheese. Sauce with your favorite topping.


Oatmeal Stout Pecan Pie

Yield: 1 Pie, 10 inches


  • 5 eggs, beaten
  • 1⅓ cups dark corn syrup
  • 1⅓ cups granulated sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons whole butter, melted
  • 4 ounces oatmeal stout beer
  • 3 cups pecan pieces
  • 1 10-inch pie crust, unbaked


Beat Eggs thoroughly in large mixing bowl. Add the corn syrup, sugar, vanilla, butter and stout beer. Mix until well blended. (An electric mixer may be used for this step.) Fold in the pecans and pour mixture into the pie crust. Bake at 350º until set, approximately 45 to 55 minutes. Allow the pie to cool completely before serving.

Pots de Creme

Yield: 16 6-ounce portions


  • 6 cups heavy cream
  • 2 vanilla beans, halved and seeded
  • 2¼ cups turbinado sugar
  • 24 egg yolks
  • ¾ cup flavoring (irish cream, chocolate, coffee, or 1½ cups sliced or whole berries)


Equipment needed: sauce pan, chinois, ice bath, mixing bowls, 8-ounce ramekins, and a roasting pan. Bring the heavy cream to a simmer with the sugar and the vanilla beans. In a mixing bowl, whisk the egg yolks. Add flavoring to cream after it comes to a simmer. Pour ½ cup of the hot cream into the eggs while stirring to temper. Pour the remaining hot cream little by little. Strain the mixture through a chinois, and into a container set over an ice bath. Stir periodically until cool.

If you are using fruit, portion cut or whole pieces into available ramekins. Portion mixture into ramekins, set ramekins in roasting pan. Add hot water half way up the side of ramekins. Bake at 325º for about 40 minutes until set, then remove ramekins from water bath and chill.


Shrimp & Grits

Yield: 8 servings

Ingredients for grits:

  • 1½ cups stone ground grits
  • 5¼ cups chicken stock, boiling
  • ½ cup red onion, diced
  • ½ cup tasso ham, diced
  • 2 tablespoons blended oil
  • 1 cup pimento cheese
  • ½ cup parmesan cheese
  • ½ cup goat cheese

Ingredients for shrimp:

  • 1 pound shrimp, peeled and deveined
  • ¼ cup tasso ham, diced
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • ½ of a medium red onion, diced
  • 2 green onions, sliced
  • 2 cups heavy cream
  • 1 tablespoon blackening spice
  • 2 tablespoons blended oil
  • chipotle Tabasco, to taste
  • salt and pepper, to taste

Preparation for grits:

Sweat red onion and tasso ham in blended oil until onions are translucent. Meanwhile, bring stock to a boil. Add boiling stock to cooked onions and ham. Whisk in grits, and stir occasionally until grits are cooked. Add cheeses and stir until melted. Season with spice blend, salt and pepper and keep warm.

Preparation for shrimp and cream sauce:

Peel and devein shrimp. Season generously with blackening spice. Briefly sauté shrimp in hot pan with blended oil so that the shrimp are well-seared, but not fully cooked. Remove shrimp from pan and set aside. Using the same pan, sauté peppers, onions, and tasso. Add blackening spice or spice blend, Tabasco, salt, and heavy cream. Allow sauce to boil and reduce for two minutes. Return shrimp to sauce to heat through.

To serve:

Spoon grits into serving bowl. Top with shrimp and cream sauce. Garnish with sliced scallions.


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This story was published on Sep 15, 2011

Our State Staff

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