Fayetteville and Cumberland County in North Carolina are steeped in history and patriotic traditions from pre-Revolutionary history to the 82nd Airborne Division and Special Forces troops.

Located on the Cape Fear River, this inland colonial port settlement served as a conduit between the back country and supplies from Europe. A year before the Declaration of Independence, a group of 55 local patriots met to pledge their lives to the defense of American liberty -- what has become known as the “Liberty Point Resolves.” In 1783 Fayetteville changed its name from Campbellton to become the first U.S. city to so honor the Revolutionary War hero Marquis de Lafayette, who aided the colonies in their fight for independence. In the early 20th century, Fayetteville became an official north/south halfway point for travelers going to and from Florida, and today even those traveling by Amtrak from New York to Miami can make a stopover.

There is much to see and do here. In a jump through time, join parachute and glider-borne troops in their extraordinary feats at the Airborne & Special Operations Museum in downtown Fayetteville. Walk through a section of a C-47’s interior, listening to the drone of the engine as men prepare for a parachute assault, and see how Special Forces units became one with the sand during Operation Desert Storm. Beyond the life-size dioramas and multi-media exhibits, experience airborne training in the Pitch, Roll and Yaw motion simulator and get an up-close view of training with the 15-minute film shown on a four-story screen.

Just outside the city is Fort Bragg, founded in 1918, and the nation’s largest military installation. Have your picture taken with Iron Mike, the statue dedicated to the airborne trooper. At the 82nd Airborne Division War Memorial Museum, learn the story of the division from 1917 (pre-Airborne) to present day and see an outdoor aircraft display. Also at Bragg visit the JFK Special Warfare Museum spotlighting the history of unconventional warfare dating back to the French and Indian War and Rogers Rangers.

Fort Bragg is open to all U.S. citizens but civilian visitors must show a photo ID at one of two main checkpoints.

Returning to the city, there’s the Fayetteville Area Transportation Museum, Museum of the Cape Fear Historical Complex, Market House, and a bit further afield, the Cape Fear Botanical Garden, 85 landscaped acres overlooking Cross Creek and the Cape Fear River.

Appointments are also necessary to visit the Fayetteville Independent Light Infantry Armory with historical documents, weapons, uniforms and memorabilia from its more than 200-year history. First organized in 1793 when President George Washington called for town militias, it is the oldest militia unit in continuous existence in the South. See the carriage that the militia used to escort the Marquis de Lafayette when he was an official guest of the United States on the nation’s 50th birthday. Lafayette told the governor who met him, “I have waited with great anticipation to come to North Carolina, the state to make declarations of independence over a year before they were echoed at a Congress.”

Fayetteville’s Light Infantry was a deployable unit through WWI but serves as a ceremonial unit today. They meet once a month for drill, with a tradition on special occasions of taking turns drinking from an artillery shell casing. With Fayetteville originally settled by Scots, it’s natural that the infantry’s official drink would be Drambuie, the private recipe of Bonnie Prince Charles.

Learn more about exploring Fayetteville’s historic and military landmarks, monuments and more at www.VisitFayettevilleNC.com.

On festive occasions, consider adding a small amount of Drambuie to favorite dessert recipes or sauces for meats. Cooks.com offers this recipe for Pumpkin Chiffon Pie with Drambuie.

Pumpkin Chiffon Pie

2 cups vanilla wafer crumbs

6 tablespoons butter, melted and cooled

¼ cup sugar

4 teaspoons unflavored gelatin

¼ cup Drambuie

1 & ½ cup canned pumpkin puree

½ cup heavy cream

½ cup sugar

3 egg yolks, lightly beaten

¾ teaspoon cinnamon

½ teaspoon ground ginger

¼ teaspoon nutmeg

¼ teaspoon allspice

¼ teaspoon salt

4 egg whites

Pinch of cream of tartar

Pinch of salt

1/3 cup sugar

In a bowl combine vanilla wafer crumbs, butter and ¼ cup sugar. Pat mixture onto bottom and sides of a buttered 10 inch tart dish. Bake shell at 400 degrees for 10 minutes and let cool. In a small bowl sprinkle gelatin over Drambuie to soften for 5 minutes and stir the mixture over hot water until gelatin is dissolved. In a heavy saucepan combine pumpkin, heavy cream, ½ cup sugar, egg yolks, cinnamon, ginger, nutmeg, allspice and salt and cook the mixture over moderately low heat, stirring constantly for 10 minutes. Transfer the mixture to a bowl, stir in the gelatin mixture and let cool.

In a large bowl, beat egg white with a pinch each of cream of tartar and salt until they hold soft peaks. Beat in 1/3 cup sugar, 2 tablespoons at a time, beating meringue until it holds stiff peaks.

Fold meringue into the pumpkin mixture. Pour filling into the shell and chill pie, covered, for at least 6 hours. Decorate with whipped cream rosettes.

North Carolina is the number one producer of sweet potatoes in the United States, growing more than 40% of the national supply. They are native to the state and grown in the coastal plains.

Very nutritious, they can be steamed, boiled, microwaved or fried.

Sweet Potato Fritters with Pear Coulis

1 pound sweet potatoes, peeled and coarsely shredded

3 large eggs

¼ cup chopped green onions

3 tablespoons all-purpose flour

½ teaspoon salt

¼ teaspoon ground mace

¼ cup vegetable oil

Wrap sweet potatoes in clean dish towel; wring to remove excess moisture. In bowl, combine sweet potatoes with remaining ingredients except oil; blend well. Heat oil in large non-stick skillet over medium-high heat. Spoon heaping tablespoonfuls of batter into skillet, flattening with back of spoon. Cook until golden on both sides, turning after about 4 minutes. Remove to paper towels to drain. Repeat with remaining batter. Serve with Pear Coulis.

To make Pear coulis: In bowl combine 2 chopped ripe pears, ¼ cup raisins, ½ cup orange marmalade and 1 tablespoon finely chopped crystallized ginger.

Ann Hattes has over 25 years experience writing about both travel and food for publications both in the US and internationally. A senior living in Wisconsin, she’s a member of the International Food, Wine and Travel Writers Association and the Midwest Travel Writers Association.

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