Updated: 10/20/2009 6:48:57 PM
Blackberry Farm in Walland, Tennessee, may be known for luxurious stays and picturesque views, but the resort's culinary creations also tempt the taste buds. Now, you can enjoy many of their recipes in your own kitchen. Blackberry Farm has just released a new cookbook featuring four seasons of recipes. The Blackberry Farm Cookbook is authored by proprietor Sam Beall and was inspired by his parents. In addition to recipes, the cookbook also features beautiful images of Blackberry Farm by photographer Heather Anne Thomas. The Blackberry Farm Cookbook is sold at most book stores. You can also purchase it online from Blackberry Farm. As an added bonus, Blackberry Farm is including a free, informational DVD with each cookbook. The cookbook is being featured during a release event called "The Good Life" at Bennett Galleries, October 27-30. It will feature the art, story, and flavors of the Blackberry Farm Cookbook. Guests will have the opportunity to meet author Sam Beall, photographer Heather Anne Thomas, and the artisans and chefs from Blackberry Farm. Guests can RSVP by calling Blackberry Farm at 800-557-2203. The deadline is Thursday, October 22. Also new this season, locals can have dinner at Blackberry Farm without actually staying on the property. Five tables are reserved each evening for outside diners; however, reservations are required. Blackberry Farm is located in Walland, Tennessee. For more information call toll-free at (800) 648-4252 or directly at 865) 984.8166. Herbed Spoonbread
Serves 4-6
Spoonbread is a cross between a pudding, a bread, and a soufflé. Be sure to serve it soon after it comes out of the oven, as it will quickly deflate.
2-1/4 cups whole milk
1 cup plus 1 tablespoon cornmeal
6 tablespoons (3/4 stick) unsalted butter
3 large eggs, separated
1-1/2 tablespoons chopped fresh flat-leaf parsley leaves
1 tablespoon chopped fresh thyme leaves
1-1/2 teaspoons chopped fresh chives
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1-1/2 teaspoons baking powder
Instructions
1. Preheat the oven to 375. Grease a 9x5x3-inch loaf pan and set aside.
2. Bring 1-1/2 cups of the milk to a boil in a medium saucepan. Whisk in the cornmeal and butter and cook, stirring constantly with a wooden spoon, for 3 minutes. Remove from the heat and let cool until lukewarm.
3. In a separate bowl, beat the egg yolks with the herbs, salt and pepper. Once the cornmeal has cooled, stir the yolk mixture into it until just combined. Stir the baking powder into the remaining ¾ cup milk and then stir it into the cornmeal mixture as well.
4. In a clean bowl, beat the egg whites until they hold soft peaks, then gently fold them into the cornmeal mixture.
5. Scrape the mixture into the prepared loaf pan and bake for 35-40 minutes, until a toothpick inserted into the center comes out clean. Serve warm.
