Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

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A Year-Round Guide to Franklin and Nantahala

Yields: 4 servings. 1½ cups peach nectar ½ cups water 1¼ cups rosemary simple syrup (recipe follows) 1 cup freshly squeezed lemon juice In a 2-quart container, combine peach nectar, water, simple

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Rosemary and Goat Cheese Strata

Yields: 4 servings. 1½ cups peach nectar ½ cups water 1¼ cups rosemary simple syrup (recipe follows) 1 cup freshly squeezed lemon juice In a 2-quart container, combine peach nectar, water, simple

April 2014

Rosemary Peach Lemonade

A sprig of rosemary serves as an elegant finishing touch to this refreshing drink.

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Yields: 4 servings.

1½ cups peach nectar
½ cups water
1¼ cups rosemary simple syrup (recipe follows)
1 cup freshly squeezed lemon juice

In a 2-quart container, combine peach nectar, water, simple syrup, and lemon juice. Stir well. Cover and refrigerate until well chilled before serving. 

Rosemary Simple Syrup

1⅓ cups water
1 cup sugar
4 (5-inch) stalks fresh rosemary

Combine water, sugar, and rosemary in a medium saucepan and bring to a boil over medium heat, stirring until sugar is dissolved. Pour syrup through a fine-mesh strainer into a container to remove rosemary stalks and leaves. Let syrup cool, then store in an airtight container in the refrigerator for up to one week.

From Tupelo Honey’s cookbook, Tupelo Honey: New Southern Flavors From the Blue Ridge Mountains (2014). 

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This story was published on Apr 08, 2014

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.