3 Recipes from the Old Mill Restaurants in Pigeon Forge to Try at Home
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Find yourself missing the delicious food you can get at the Old Mill Pottery House Cafe and Old Mill Restaurant? We can help you with that! We want to share some favorite recipes you can make at home so you feel like you’re at one of your favorite restaurants in the Smoky Mountains! Check out these 3 recipes from the Old Mill restaurants to try at home:
Cook time: 4 mins
Prep time: 15 mins
Total time: 19 mins
Yields: 16 pancakes
- 1 cup The Old Mill buckwheat flour
- 1 teaspoon sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cups buttermilk
- 1 large egg
- 1 tablespoon butter, melted
- ¼ teaspoon vanilla
- Oil for greasing the griddle
1. Place the buckwheat flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Set aside.
2. Place the buttermilk in a 2-cup measuring cup and add the egg and melted butter. Stir to combine well. Pour the buttermilk mixture into the flour mixture, and stir with a fork until smooth. Set aside.
3. Oil a griddle or frying pan and place over medium-high heat. Spoon a 1/4-cup batter onto the griddle for each pancake, and cook until bubbles appear. Flip the pancake and cook on the other side. You will cook the pancakes about 2 minutes per side. Repeat with the remaining batter.
Old Mill Pottery House Shrimp and Grits
Prep time: 25 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 4 servings
- 1 pound shrimp, peeled, deveined and tails removed
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Pinch cayenne pepper
- Salt and pepper to taste
- 2 tablespoons butter
- 1 cup finely chopped onion
- 1/2 cup finely chopped red bell pepper
- 3 cups water
- 1 cup heavy cream
- 1/2 teaspoon hot sauce, or to taste
- 1 cup The Old Mill Yellow or White Grits
- 1 to 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
1. Place a rack in the center of the oven, and preheat the oven to 375 degrees F.
2. Place the peeled shrimp in a bowl and toss with olive oil, garlic, cayenne, and salt and pepper to taste. Set aside.
3. Place the butter in a large oven-proof skillet over medium heat until melted. Add the onion and pepper and stir until soft, 3 minutes. Add the water, cream, and hot sauce, and stir to combine. Increase the heat to bring to a boil, then when boiling, reduce the heat to a simmer and whisk in the grits. Stir and cook until the grits thicken, about 5 to 7 minutes. Turn off the heat, and stir in the cheeses until melted.
4. Arrange the shrimp in the middle of the grits mixture, pushing them down into the grits. Place the skillet in the oven. Bake until the shrimp have just cooked through, 8 to 10 minutes. Remove and serve warm.
If you’re wanting something sweet, there’s nothing better than a southern crumble. Try making this old fashioned cherry crumble straight from the Old Mill restaurants to make you feel like you’re really there.
Prep time: 20 mins
Cook time: 40 mins
Total time: 60 mins
Yields: 8 servings
- 4 cups pitted sour cherries (see Notes)
- 1/4 cup dried cherries, if desired (see Notes)
- 4 to 5 tablespoons granulated sugar
- 3/4 cup The Old Mill Unbleached All-Purpose Flour
- 2 tablespoons The Old Mill Whole Wheat Flour
- 1/2 cup light brown sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 8 tablespoons (1 stick) cold unsalted butter
- 1/2 cup The Old Mill Thick Rolled Oats
- 1/4 cup chopped pecans
- Vanilla ice cream, for serving
1. Place a rack in the center of the oven, and preheat the oven to 375 degrees F. Set aside a 9-inch deep-dish pie pan.
2. Drain the cherries and place in a large bowl with dried cherries and sugar. Toss to combine, and set aside.
3. For the topping, place the flours, brown sugar, cinnamon, and salt in a large bowl and stir to combine. Or, place in the bowl of a food processor fitted with a steel blade and pulse to combine. Cut the butter into 1/2-inch size pieces and distribute over the top of the bowl. Cut the butter into the flour mixture with two knives or a pastry blender until the mixture resembles a coarse meal. (Or, if using a food processor, pulse until combined.) Stir in the oats and pecans. Work the mixture with your hands until it comes together into loose pieces. Set aside.
4. Turn the cherries and any juice that might have seeped from them into the reserved pan. Cover the cherries with the topping, using your hands as needed to distribute it over the top. Place the pan in the oven.
5. Bake until the crumble is golden brown and the filling is bubbling around the edges, 38 to 42 minutes. Remove to a rack to cool 20 minutes before serving warm in bowls with ice cream.
With all of these recipes, you’ll really feel just like you ate at the Old Mill restaurants in Pigeon Forge. Want even more recipes? Check out these other Old Mill recipes for more food to make at home!