WILLIAMS SONONA 2013 Thanksgiving-brochure

The essenTials measuring cups and spoons probe or instant-read

thermometer mixing bowls knives cutting boards saucepans fry pans and sauté pans rimmed baking sheets wooden spoons salt and pepper mills carving set and board kitchen twine

TurkeysCider-Brined Turkey

brining bag roasting pan and rack basting brush turkey lifters

Spice-Rubbed Fried Turkey turkey fryer tongs

side dishesGravy

whisk gravy separator skimmer fine-meshsieve

Roasted Brussels Sprouts and Apple Salad with Black Walnuts

whisk

Sweet Potato and Leek Custard

garlic press ramekins food processor

Stuffing with Chestnuts, Bacon and Apples

apple peeler-corer 2 1/2-quart (2.5-l) covered

baker

Mashed Potatoes with Herb-Infused Cream and Chives

vegetable peeler fine-meshsieve potato ricer

Roasted Squash and Gingerbread Panzanella

salad spinner

Gluten-Free Spoon Bread with Guanciale

nutmeg grater egg separator 2-quart (2-l) shallow baker electric mixer silicone spatula

Collard Greens with Lardons and Smoked Onion Jam

stockpot colander kitchen towel

Wild Mushroom and Vegetable Gratin

mandoline herb chopper large gratin dish slotted spoon

Parker House Rolls electric mixer 9-inch (23-cm) square

baking pan pastry scraper pastry brush wire cooling rack

desserTSweet Potato Cheesecake with Marshmallow Meringue

egg separator electric mixer springform pan roasting pan kitchen torch

2013

A homegrown ThAnKSgIVIng

From The KITChenS oF BLACKBerrY FArm AnD wILLIAmS-SonomA

HAPPY THANKSGIVING

ThAnKSgIVIng TooLS CheCKLIST

The décor, like the menu, is

inspired by what’s in season. Herbs, branches and berries take

the place of a traditional floral

arrangement. A simple bowl from

our Antique White collec-

tion is filled with heirloom pears

to create a beautiful center-

piece. Shop our Antique White

collection of glazed white earthenware in our stores

or at williams-sonoma.com.

menumAINs 04–09

Cider-Brined Turkey / Spice-Rubbed Fried Turkey / Madeira-Sage Turkey Gravy Gluten-Free Brown Gravy / Sawmill Gravy

sIdEs 12–23Roasted Brussels Sprouts and Apple Salad with Black Walnuts / Sweet Potato and Leek Custard

Stuffing with Chestnuts, Bacon and Apples / Mashed Potatoes with Herb-Infused Cream and Chives Roasted Squash and Gingerbread Panzanella / Gluten-Free Spoon Bread with Guanciale

Collard Greens with Lardons and Smoked Onion Jam / Wild Mushroom and Root Vegetable Gratin Parker House Rolls

dEssERT 24–25Sweet Potato Cheesecake with Marshmallow Meringue

cockTAIls 26–27Harvested Apple / Barn Nail / Thyme for a Drink / Sparkling Brew

thanksgiving on the farmThis year we partnered with Tennessee’s Blackberry Farm to create a Thanksgiving menu inspired by

new recipes and old rituals. Proprietor Sam Beall made his family’s customary two turkeys (one roasted, one fried), the farm’s artisans brought inventive dishes, and we contributed a few of our classics. The

result is an extraordinary meal that celebrates seasonal bounty and offers a new take on tradition. Find more on Blackberry Farm, and our complete Thanksgiving resource guide, at williams-sonoma.com.

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cider-brined turkeyprep time: 30 minutes inactive time: 36 hours cook time: 2 1/2 hours serves: 8 to 12

Recipe by Sam Beall, Proprietor

to make the brine, in a large saucepan over high heat, bring the water, cider, salt and sorghum syrup to a boil, stirring to dissolve the salt. off the heat, add the bay leaves, rosemary, thyme, juniper berries and allspice. Let cool.

Place the turkey in a large pot or brining bag. add the brine plus enough water so the turkey is completely covered. refrigerate for 24 to 36 hours. remove the turkey from the brine, rinse with cold water and pat dry. Place on a baking sheet. refrigerate, uncovered, for 12 hours.

to make the spice rub, in a bowl, combine the sumac, salt, turmeric, cinnamon, cloves and pepper.

Let the turkey stand at room temperature for 1 hour. Preheat an oven to 450°f (230°c).

brush the turkey all over with the oil and apply the spice rub. Place on a rack in a large roasting pan. transfer to the oven and reduce the oven to 400°f (200°c). roast for 30 minutes, then reduce the oven to 350°f (180°c). continue roasting until the internal temperature of the breast registers 165°f (74°c) and the thigh, 175°f (80°c), 2 to 2 1/2 hours more. transfer the turkey to a carving board, tent with foil and let rest for 20 to 30 minutes before carving.

*Available at williams-sonoma.com

For the brine: 2 quarts (2 l) water2 quarts (2 l) apple cider3/4 cup (185 g) kosher salt1 cup (345 g) sorghum syrup or maple syrup2 bay leaves*2 fresh rosemary sprigs3 fresh thyme sprigs6 juniper berries5 allspice berries

1 turkey*, 12 to 14 lb. (6 to 7 kg), neck and giblets removed, turkey rinsed For the spice rub:1/4 cup (60 g) sumac*2 Tbs. kosher salt 2 Tbs. turmeric*2 tsp. ground cinnamon*1/4 tsp. ground cloves*1/2 tsp. freshly ground pepper1/4 cup (60 ml) olive oil or canola oil

“My mother always ROASTED TURKEY in the kitchen, and my father always DEEP-FRIED TURKEY outside on the deck,” says Sam Beall, who still observes this two-bird custom. “There is something to be said FOR THE FAMILIAR, for the thing you do FROM THE HEART and without thinking.”

a turkey tradition

Find our Antique White plAtter and SAlAdini Ox hOrn hAndle CArving KniFe Set at williams-sonoma.com

/ Roasting garlic and shallots along with the turkey enhances the bird’s aroma and provides easy, attractive garnishes for serving platters.

About the Willie Birdbefore deciding how to cook your turkey, be sure you start with the best bird. the Willie bird, shown here, is raised on natural grains in sonoma coun-ty, california, where locals stand in line for hours to get their turkeys. you can order yours, shipped fresh to you from the farm, at williams-sonoma.com

Roasting an Unstuffed Turkeythe times listed below are calculated for an unstuffed turkey brought to room tem-perature. roast, breast side up, at 400°F (200°C) for the first 30 minutes, then reduce the oven temperature to 325°f (165°c) and roast until done.

TURKEY WEIgHT

APPROxIMATE ROASTIng TIME

10 to 12 lb. 1 3/4 to 2 1/4 hours (5 to 6 kg)

12 to 14 lb. 2 to 2 1/2 hours (6 to 7 kg)


16 to 18 lb. 2 1/2 to 3 hours (8 to 9 kg)


20+ lb. 3 to 3 3/4 hours (10+ kg)

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/ The fried turkey cooks quickly – about 3 1/2 minutes per pound. Be sure the turkey is completely dry inside and out before placing it in the fryer.

truss the turkey legs and wings. in a bowl, stir together the barbecue sauce, chili powder, cumin, coriander, lemon pepper and black pepper until smooth. rub onto the outside of the turkey. Wrap with plastic wrap and refrigerate for 12 hours.

Pour the oil into a turkey fryer to reach the fill line. Set to 375°F (190°c). Pat the turkey with paper towels to remove any moisture. skewer onto the rotisserie spit and place in the frying basket. Lower the basket into the hot oil, ensuring the spit clicks into place. turn on the rotisserie and fry until the internal temperature of the breast registers 165°f (74°c) and the thigh, 175°f (80°c), 40 to 45 minutes.

turn off the fryer and, using a spatula or tongs to support the turkey, lift the basket out of the oil. Place on a wire rack set over a baking sheet. Let the turkey rest for 10 to 15 minutes, then remove it from the spit and carve.


sPice-rubbed fried turkeyprep time: 30 minutes inactive time: 12 hours cook time: 40 minutes serves: 8 to 12


fuss-free frying

RUb TURKEY ALL OvER WITH SPIcE PASTE.

1 TRUSS TURKEY AnD SKEWER WITH THE SPIT.

2 LOWER TURKEY InTO HOT OIL, EnSURIng SPIT cLIcKS InTO PLAcE.

3

the new Waring digital turkey fryer is safe to use indoors and requires one-third less oil than traditional frying. a rotisserie function ensures the skin is evenly fried and crisp without being completely submerged in oil.

1 turkey*, 12 to 14 lb. (6 to 7 kg), neck and giblets removed, turkey rinsed and thoroughly dried inside and out2 Tbs. barbecue sauce, at room temperature2 Tbs. chili powder*

1 Tbs. ground cumin* 1 Tbs. ground coriander1 Tbs. lemon pepper1 tsp. freshly ground black pepper1 to 2 gallons (4 to 8 l) canola or peanut oil

“ I had never had a DEEP-FRIED turkey before coming to work at bLAcKbERRY FARM 13 years ago. The frying really sealed in all of the juices and the skin was nice and cRISPY. It was the bEST TURKEY I had ever eaten.”

– Josh Feathers, Executive chef of the Main House

Find the WüSthOF iKOn BlACKWOOd CArving Set

at williams-sonoma.com

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No Thanksgiving plate is complete without a generous drizzle of rich gravy. Choose from Blackberry Farm’s signature Southern option, their gluten-free version or our subtly sweet Madeira gravy.

three great gravies

in a saucepan over medium heat, melt the butter. cook the shallot, stirring, until translucent, about 2 minutes. Whisk in the rice flour. Cook, whisking constantly, for 4 to 5 minutes. slowly whisk in the stock and pan drippings. bring to a simmer, whisking constantly. season with salt and pepper. add the thyme, rosemary and bay leaf. off the heat, let stand for 5 minutes. discard the herbs and serve.

6 Tbs. (3/4 stick/90 g) unsalted butter1 shallot, minced1/2 cup (90 g) fine rice flour6 cups (1.5 l) roasted chicken stock or a combination of stock and pan drippings

Kosher salt and freshly ground pepper, to taste1 fresh thyme sprig1 fresh rosemary sprig1 bay leaf*

gLuten-free broWn gravy prep time: 10 minutes cook time: 10 minutes serves: 8


/ Rice flour is used to thicken this gravy, producing a delicious gluten-free alternative to a flour-based roux. Without pan drippings, the gravy resembles a cream gravy. To enhance flavor and color, add homemade chicken stock or a combination of stock and drippings.

in a saucepan over medium heat, melt the butter. cook the onion, stirring, until translucent, about 3 minutes. Whisk in the cornmeal. cook, whisking constantly, for 1 minute. slowly whisk in the stock, coffee and hot sauce. bring to a simmer, whisking constantly. reduce the heat and cook until slightly thickened, 12 to 15 minutes. season with salt and pepper. add the thyme, rosemary and bay leaf. off the heat, let stand for 5 minutes. discard the herbs and serve.


saWmiLL gravyprep time: 10 minutes cook time: 20 minutes serves: 8

Recipe by Shannon Walker, Preservationist & Beekeeper

/ Sawmill gravy is a Southern favorite that incorporates cornmeal, creating a grainy texture that resembles sawdust. The addition of strong coffee and piquant hot sauce is traditional. This gravy is great paired with most turkeys, especially ones prepared with sweeter brines.

6 Tbs. (3/4 stick/90 g) unsalted butter2/3 cup (90 g) minced sweet onion, such as Vidalia1/2 cup (90 g) fine cornmeal 4 cups (1 l) roasted chicken stock

1/3 cup (80 ml) strong coffee or espresso*2 Tbs. hot sauceKosher salt and freshly ground pepper, to taste1 fresh thyme sprig1 fresh rosemary sprig1 bay leaf*

Find the All-ClAd StAinleSS-Steel rOASter in two sizes at williams-sonoma.com

Place the roasting pan with the pan drippings on the stovetop over medium-high heat and bring to a simmer. Pour in the madeira and deglaze the pan, stirring with a whisk to scrape up the browned bits, until the liquid is slightly reduced, about 1 minute. carefully strain the contents of the pan into a gravy separator and set aside.

in a large sauté pan over medium heat, warm the oil. add the shallots and cook, stirring occasionally, until browned, 10 to 15 minutes. Add the flour and cook, stirring constantly, until fragrant, about 1 minute. slowly whisk in the stock and add the bay leaves and sage sprigs. increase the heat to medium-high and bring to a simmer, then reduce the heat to medium-low and simmer, stirring occasionally, for 8 to 10 minutes.

Pour in the strained pan drippings, leaving the fat behind, and season the gravy with salt and pepper. remove and discard the bay leaves, sage sprigs and shallots. keep the gravy warm until ready to serve.

/ The perfect accompaniment to roast turkey, this gravy is enriched by the flavors of Madeira and caramelized onions along with a hint of fresh sage. A gravy separator makes fast work of separating the poultry juices from the fat.

Pan drippings from roasted turkey1 cup (250 ml) Madeira6 Tbs. (90 ml) vegetable oil1 lb. (500 g) shallots, peeled and halved6 Tbs. (65 g) all-purpose flour

4 cups (1 l) turkey or chicken stock*2 bay leaves*4 large fresh sage sprigsKosher salt and freshly ground pepper, to taste

madeira-sage turkey gravyprep time: 5 minutes cook time: 30 minutes serves: 8 to 12

Recipe by Williams-Sonoma Kitchen

Need extra time? Our turKey grAvy BASe is a shortcut to silky gravy. Find it at williams-sonoma.com

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Find these pAntry StApleS and eSSentiAl tOOlS at your local Williams-Sonoma store or at williams-sonoma.com

FLAvOR InJEcTOR

SMART THERMOMETER

bRInIng bAgS

AngLED DRIPLESS bULb bASTER

ALL-cLAD STAInLESS-STEEL MEASURIng cUPS & SPOOnS

ROASTIng bUDDY

nO-SPILL gRAvY SEPARATOR

DE bUYER KObRA ADJUSTAbLE SLIcER

THREE-TIERED OvEn RAcK

the thanksgiving PantryFlavor-packed staples and time-saving Williams-Sonoma mixes make the cook’s life easier on the big day.

tooLs for the turkeyThese clever kitchen tools ensure every step of turkey roasting, from brining to basting, is simple.

StuFFingA starting

point for an aromatic,

savory sidegrAvy BASeA favorite Thanksgiving secret weapon

deMi-glACeAdds deep flavor to a variety of dishes

herBS & SpiCeSBlended by a family-owned

company in California

StOCK COnCentrAteAn organic foundation

for flavorful meals

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KRISSY bLAUvELT / HEAD bAKERAs the chef responsible for fresh bread

at the Farm, Blauvelt oversees the state-of-the-art bakery.

SAM bEALL / PROPRIETORBeall was raised on Blackberry Farm and now lives there with his wife and children.

JOSEPH LEnn / ExEcUTIvE cHEF OF THE bARn

Lenn was recently awarded a James Beard Award for Best Chef Southeast.

LIz WILLIAMS / PASTRY SUPERvISORInnovative desserts and pastries meet Southern

traditions under Williams’s guidance.

MIcHAEL SULLIvAn / bUTcHERSullivan uses heritage techniques

to make and cure the meats.

RYAn bURgER / cHEESE MAKER & LIvESTOcK MAnAgER

Burger makes award-winning cheese and works with the farm’s sheep, chickens and pigs.

JOHn cOYKEnDALL / MASTER gARDEnER

With decades of experience, Coykendall has collected heirloom seeds from around the world.

SHAnnOn WALKER / PRESERvATIOnIST & bEEKEEPERWalker learned to garden and preserve

his yield from his grandparents.

JOSH FEATHERS / ExEcUTIvE cHEF OF THE MAIn HOUSE

Trained in Italy, Feathers has an appreciation for local ingredients.

the PeoPLe, makers & bakers of bLackberry farm

Inspired by the farm’s bounty and family recipes, the artisans of Blackberry Farm created a menu of vibrant side dishes.

seasonaL sides

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to make the sweet hot mustard, in a bowl, whisk both mustards, vinegar, brown sugar and hot sauce. reserve 2 tbs. mustard for the salad; refrigerate the rest for up to 4 weeks.

to make the salad, in a large bowl, whisk the smoked onion jam, vinegar, the 2 tbs. sweet hot mustard, 3 tbs. of the olive oil, salt and pepper.

in a large nonstick fry pan over medium-high heat, warm the remaining 2 tbs. olive oil. add the brussels sprouts, salt and pepper. cover and cook, stirring occasionally, until the sprouts are just tender and lightly browned, about 11 minutes. transfer to the bowl with the vinaigrette, add the walnuts and apples and toss. season with salt and pepper.

For the sweet hot mustard:1/4 cup (60 g) Dijon mustard2 Tbs. whole-grain mustard1 1/2 tsp. apple cider vinegar2 Tbs. firmly packed light brown sugar1/8 tsp. hot sauce

For the salad:2 Tbs. Blackberry Farm Smoked Onion Jam* or caramelized shallots

1 Tbs. sherry vinegar5 Tbs. (80 ml) extra-virgin olive oilKosher salt and freshly ground pepper, to taste1 lb. (500 g) brussels sprouts, trimmed and quartered1 cup (125 g) black walnuts, toasted1 1/2 red apples, such as Fuji or Gala, cored and thinly sliced

/ Blackberry Farm chefs say this recipe convinces anyone to love brussels sprouts. Black walnuts have a more bitter, earthy flavor than traditional walnuts, although either will work well. Here, the sprouts are pan-roasted on the stovetop. If you prefer to cook them in the oven, toss them with 2 Tbs. olive oil, place on a foil-lined baking sheet and roast at 450ºF (230ºC) for about 15 minutes.

roasted brusseLs sProuts and aPPLe saLad With bLack WaLnutsprep time: 20 minutes cook time: 12 minutes serves: 8

Recipe by Josh Feathers, Executive Chef of the Main House

Preheat an oven to 325°f (165°c). brush 8 individual ramekins or a 3-quart (3-l) baking dish with canola oil.

in a fry pan over medium heat, warm the olive oil. cook the leeks, stirring, until translucent, 4 to 5 minutes. stir in the sherry, scraping up the browned bits; simmer until evaporated.

in a saucepan over medium-high heat, bring the cream, garlic, hot sauce and coriander to a simmer. off the heat, let stand for 5 minutes.

in a food processor, combine the cream mixture, sweet potato puree, the 4 oz. (125 g) cheese, salt and pepper; pulse to combine. add the eggs one at a time; pulse to combine. add the leeks; pulse to combine.

spoon the sweet potato mixture into the prepared ramekins or baking dish. bake until the potatoes are browned on top and barely jiggle in the center, 20 to 25 minutes for the ramekins and 40 to 50 minutes for the baking dish. top each portion with a scoop of cheese and apple-onion jam. alternatively, top with about 1 tbs. apple-onion jam and sprinkle with singing brook cheese.


/ Similar in texture and tang to pecorino romano, Singing Brook, named after a brook that runs through the property, is a hard sheep’s-milk cheese made at the farm. It lends a wonderful contrast to the sweet potatoes and garlic in this dish. Bake and serve the potatoes in individual ramekins, or prepare in a baking dish and present buffet style.

Canola oil as needed2 Tbs. olive oil4 medium leeks, white and light green portions, halved lengthwise and cut crosswise into half-moons1/2 cup (125 ml) sherry 2 1/2 cups (625 ml) heavy cream2 garlic cloves, minced4 drops of hot sauce2 tsp. ground coriander3 cups (750 g) roasted and pureed sweet potatoes

4 oz. (125 g) Blackberry Farm Singing Brook or pecorino romano cheese, shredded1 1/2 tsp. kosher salt1/2 tsp. freshly ground pepper4 eggsBlackberry Farm Brebis or Singing Brook cheese for garnishBlackberry Farm Apple-Onion Jam* or caramelized shallots for garnish

sWeet Potato and Leek custardprep time: 30 minutes cook time: 20 to 40 minutes serves: 8

Recipe by Josh Feathers, Executive Chef of the Main House

“ This recipe was inspired by my mother’s sweet potato casserole. I wanted to give it more of a SAvORY FLAvOR with leeks and cheese. It also uses the SWEET POTATOES grown in our gARDEn.”

– Josh Feathers, Executive chef of the Main House

Shop our complete collection of ApilCO’S White FrenCh pOrCelAin, including this serving

platter and these ramekins, at williams-sonoma.com

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Put the potatoes in a large pot, add water to cover by 3 inches (7.5 cm) and generously salt the water. bring to a boil over medium-high heat, reduce the heat to medium-low and simmer until the potatoes are tender when pierced, about 15 minutes. drain well in a colander.

meanwhile, in a small saucepan, combine the cream, garlic, shallot, thyme sprig, rosemary sprig, bay leaf and peppercorns. set over medium-high heat and bring to a simmer. reduce the heat to medium and simmer until the cream is reduced to about 1 cup (250 ml), 10 to 12 minutes. Strain the cream through a fine-mesh sieve and keep warm.

Working in batches, pass the potatoes through a ricer into a large bowl. add the butter, then gradually pour in the cream, stirring constantly until the potatoes are smooth and creamy. stir in the chives and adjust the seasonings with salt and pepper. serve immediately.

/ To get a head start, cook and mash the potatoes up to 2 days in advance and refrigerate. Just before serving, pour a thin layer of milk onto the bottom of a wide pot, add the potatoes and heat, stirring occasionally, until hot.

mashed Potatoes With herb-infused cream and chivesprep time: 10 minutes cook time: 25 minutes serves: 8 to 10


4 1/2 lb. (2.25 kg) russet potatoes, peeled and cut into 2-inch (5 cm) piecesKosher salt, to taste1 1/2 cups (375 ml) | heavy cream1 tsp. minced garlic1 shallot, thinly sliced1 large fresh thyme sprig1 large fresh rosemary sprig

1 bay leaf1 tsp. peppercorns8 Tbs. (1 stick/125 g) unsalted butter, diced, at room temperature1/4 cup (10 g) chopped fresh chivesFreshly ground pepper, to taste

stuffing With chestnuts, bacon and aPPLesprep time: 20 minutes cook time: about 1 hour

serves: 10 to 12


Preheat an oven to 375°f (190°c). butter a 2 1/2-quart (2.5-l) covered baker or a 9-by-13-inch (23-by-33 cm) baking dish.

in a large sauté pan over medium heat, cook the bacon, stirring as needed, until crisp and browned, 10 to 12 minutes. transfer to a paper towel–lined plate. discard all but 1 tbs. of the fat in the pan.

in the same pan over medium heat, warm the olive oil with the bacon fat. add the onion, celery, apples, salt and pepper, and sauté until soft and translucent, 10 to 12 minutes. stir in the chestnuts and bacon. transfer the mixture to a very large bowl, add the stuffing and stir until well combined. stir in the stock 1/2 cup (4 fl. oz./125 ml) at a time, making sure it is completely absorbed into the croutons and does not pool in the bottom of the bowl. taste a crouton; it should be moist but not crunchy or mushy. you may not need all of the stock.

Transfer the stuffing to the prepared baking dish. cover with a lid or a sheet of buttered aluminum foil and bake for 20 minutes. remove the lid or foil and continue baking until the top is golden brown and crisp, 25 to 35 minutes more. Let rest for 10 minutes before serving.


12 oz. (375 g) bacon, diced1 Tbs. extra-virgin olive oil 1 yellow onion, diced 2 celery stalks, diced 2 Gala apples, peeled, cored and diced1/2 tsp. kosher salt

Freshly ground pepper, to taste 1 cup (165 g) peeled, roasted chestnuts*, coarsely chopped 1 package (1 lb./454 g) focaccia stuffing*3 to 4 cups (24 to 32 fl. oz./750 ml to 1 l) turkey or chicken stock*, warmed

/ Our focaccia stuffing mix forms the foundation of this sensational stuffing. For added crunch and savory flavor, we add in roasted chestnuts, bacon and chunks of sweet apple.

To make fast and flavorful mashed potatoes, use our gArliC pArMeSAn

MAShed pOtAtO SeASOning available in stores and at williams-sonoma.com

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Preheat an oven to 400°f (200°c).

Place the gingerbread cubes on a baking sheet. toast, turning once, until slightly crisped, 7 to 8 minutes. Let cool.

in a large bowl, combine the gingerbread croutons, arugula, lardons and pickled ramps. in a small bowl, whisk the pumpkin and pear butter and the 3 tbs. olive oil. add to the salad and toss to coat the ingredients well, adding more olive oil, salt and pepper as needed. divide among individual plates and top with the squash.

/ An all-time favorite at Blackberry Farm, this salad is a staple on the menu throughout the fall. Get the complete recipe for the homemade gingerbread used in this dish at williams-sonoma.com.

roasted sQuash and gingerbread PanZaneLLaprep time: 30 minutes cook time: 10 minutes serves: 6 to 8

Recipe by Shannon Walker, Preservationist & Beekeeper

2 cups (125 g) cubed gingerbread (1-inch/2.5-cm cubes)3 cups (90 g) arugula4 oz. (125 g) slab bacon or thick-cut bacon, cut into pieces 1/4 inch (6 mm) thick (lardons), and fried until crispy1/2 cup (60 g) drained and sliced Blackberry Farm Pickled Ramps* or pickled pearl onions

3 Tbs. Blackberry Farm Pumpkin and Pear Butter* 3 Tbs. extra-virgin olive oil, plus more as needed Kosher salt and freshly ground pepper, to taste2 cups (315 g) sliced or diced acorn squash, roasted

“ When I was gROWIng UP, my grandparents had a small farm. That made a bIg impact on how I think about food. This salad has SEASOnAL PRODUcE and preserves that highlight TRADITIOnAL fall flavors.”

– Shannon Walker, Preservationist & beekeeper

Preheat an oven to 325ºf (165ºc).

in a fry pan over medium heat, cook the guanciale, stirring, until golden brown, about 5 minutes. drain on paper towels. Pour the drippings into a 2-quart (2-l) shallow baking dish.

In the bowl of an electric mixer fitted with the flat beater, beat the butter and sugar on medium speed until smooth, about 2 minutes. add the egg yolks one at a time, beating until smooth. add half of the cornbread mix, then half of the milk, beating after each addition until just combined. repeat to add the remaining cornbread mix and milk.

Pour the batter into a large bowl and stir in the guanciale, corn, corn milk, green onions, salt, nutmeg and cayenne. Wash and dry the mixer bowl.

in the mixer bowl, beat the egg whites with the whisk attachment on high speed until stiff peaks form, about 2 minutes. gently fold the whites into the batter.

Place the baking dish with the drippings in the oven for 5 minutes. Pour in the batter. bake until just golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes. serve warm.

3 oz. (90 g) guanciale or thick-cut unsmoked bacon, diced6 Tbs. (3/4 stick/90 g) unsalted butter, at room temperature1 Tbs. sugar3 eggs, separated 2 cups (250 g) (1/2 bag) Blackberry Farm Gluten-Free Cornbread Mix*

1 1/2 cups (375 ml) milk Kernels from 2 ears of corn, plus milk from the corncobs (optional) 1/4 cup (20 g) sliced green onions, white and light green portions1 tsp. kosher salt1/4 tsp. freshly grated nutmeg*1/8 tsp. cayenne pepper

gLuten-free sPoon bread With guanciaLeprep time: 25 minutes cook time: 35 minutes serves: 8

Recipe by Michael Sullivan, Butcher

“ This dish was InSPIRED by a corn pudding that my grandmother made. I added pork jowl, so it has family comfort with SOUTHERn FLAIR. Late-season corn and high-quality cornmeal make it WORTHY of a Blackberry Farm Thanksgiving.”

– Michael Sullivan, butcher

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Preheat an oven to 400ºf (200ºc). grease a large gratin dish.

in a pot of boiling salted water, cook the potatoes until just tender, about 6 minutes. using a slotted spoon, transfer to a colander, then place in a large bowl. cook the rutabagas until just tender, 10 to 12 minutes. drain and add to the bowl. toss with the olive oil, rosemary and kosher salt.

in a large sauté pan over high heat, warm 1 tbs. of the grapeseed oil. add half of the mushrooms, season with kosher salt and cook, stirring, until browned, 4 to 5 minutes. transfer to a bowl. repeat with the remaining 1 tbs. grapeseed oil and mushrooms.

arrange half of the potatoes and rutabagas in the prepared gratin dish. top with half each of the mushrooms and cheese. season lightly with sea salt. top with the remaining vegetables; sprinkle the remaining mushrooms down the center. sprinkle the remaining cheese around the mushrooms; season lightly with sea salt. bake until browned on top, about 30 minutes. Let stand for 10 minutes before serving.

Kosher salt, to taste1 1/2 lb. (750 g) Yukon Gold potatoes, peeled and sliced 1/4 inch (6 mm) thick 3 lb. (1.5 kg) rutabagas, peeled and sliced 1/4 inch (6 mm) thick1/4 cup (60 ml) extra-virgin olive oil2 Tbs. finely chopped fresh rosemary

2 Tbs. grapeseed oil13 1/2 oz. (425 g) wild mushrooms, such as chanterelles, black trumpets and maitakes, cleaned and roughly chopped 1 lb. (500 g) Blackberry Farm Brebis cheese, crumbledMaldon sea salt*, to taste

WiLd mushroom and root vegetabLe gratinprep time: 20 minutes cook time: 55 minutes serves: 8

Recipe by Ryan Burger, Cheese Maker & Livestock Manager

in a large pot of boiling salted water, blanch the collard greens until tender, about 6 minutes. cool in an ice bath, then drain. Place in a kitchen towel and wring out excess water.

in a large sauté pan over medium-high heat, warm the olive oil. cook the lardons, stirring, until crispy, 8 to 10 minutes. drain on paper towels, reserving 2 tbs. fat in the pan. set the pan over low heat and cook the garlic and red pepper flakes, stirring, for 1 minute.

increase the heat to medium-high, add the collards and stock and simmer until reduced by half, about 4 minutes. stir in the smoked onion jam, lardons, salt and pepper.

Kosher salt, to taste4 lb. (2 kg) collard greens, stemmed, leaves cut into strips 3/4 inch (2 cm) thick 2 Tbs. olive oil8 oz. (250 g) slab bacon or thick-cut bacon, cut into pieces 1/4 inch (6 mm) thick (lardons)

3 Tbs. sliced garlic1/8 tsp. red pepper flakes2 cups (500 ml) chicken stock*1/4 cup (75 g) Blackberry Farm Smoked Onion Jam* or caramelized shallotsFreshly ground pepper, to taste

coLLard greens With Lardons and smoked onion Jamprep time: 20 minutes cook time: 20 minutes serves: 8

Recipe by Joseph Lenn, Executive Chef of the Barn

/ This is a perfect side dish for Thanksgiving: You can blanch the collard greens a day in advance and refrigerate, then finish the dish a few minutes before serving. If you prefer your greens more brothy, increase the chicken stock to 3 cups (750 ml).

/ Ryan Burger, the cheese maker at Blackberry Farm, developed this recipe to highlight Brebis, a creamy sheep’s-milk cheese he makes on the farm. In its place, you can use goat’s-milk cheese or fromage blanc. Unlike a traditional gratin, this one uses no cream; the cheese provides plenty of richness.

“ People in the South will often put lots of vinegar on their greens, masking the TRUE FLAvOR. In this dish, our onion jam adds just enough SWEETnESS and acidity to balance the flavor.”

– Joseph Lenn, Executive chef of the barn

“ I like to make this with POTATOES from the farm and locally foraged MUSHROOMS. I would much rather eat this than mashed potatoes!”

– Ryan burger, cheese Maker & Livestock Manager

Shop our exclusive collection of le CreuSet heritAge pieces

at williams-sonoma.com


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/ Invented by a 19th-century baker at Boston’s famous Parker House Hotel, these fluffy rolls are American classics, and they’re easy to bake at home using our premium mix.

have all the ingredients (except the warm water) at room temperature.

In the bowl of an electric mixer fitted with the flat beater, combine 1 cup (160 g) of the mix, the yeast and 4 tbs. (1/2 stick/60 g) of the butter. set the mixer on low speed and slowly add the warm water and egg, beating until combined. increase the speed to medium and beat for 2 minutes, stopping the mixer to scrape down the sides of the bowl as needed. add the remaining mix, reduce the speed to low and beat until just combined, about 1 minute.

Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes, working in more flour as needed. shape the dough into a ball and place in a large oiled bowl, turning the dough over to coat all sides. cover with plastic wrap and let the dough rise in a warm place until doubled in size, 1 to 1 1/2 hours.

Punch the dough down and turn it out onto a lightly floured surface. Divide into 2 equal pieces and knead each briefly until smooth. Place the dough balls on a lightly floured surface and cover each with an overturned bowl. Let the dough rest for 20 minutes.

Preheat an oven to 375°f (190°c).

in a small saucepan over medium heat, melt the remaining 4 tbs. (1/2 stick/60 g) butter. generously brush the bottom and sides of a 9-inch (23-cm) square baking pan with some of the butter. roll out each piece of dough into a 12-by-4-inch (30-by-10-cm) rectangle, with a long side facing you. generously brush each rectangle with butter and fold the top down, leaving 1/2 inch (12 mm) uncovered. cut each rectangle into 6 pieces. arrange the rolls in the prepared pan so there are 3 rows of 4. Let rise in a warm place for 30 minutes. brush the tops of the rolls with the remaining melted butter and sprinkle evenly with the sea salt.

bake until the rolls are golden on top, 18 to 22 minutes. transfer the pan to a wire rack and let cool for 10 to 15 minutes; as the rolls cool, insert fresh thyme sprigs into the folds. remove the rolls from the pan and serve warm. makes 12 rolls.


Parker house roLLs With thymeprep time: 40 minutes inactive time: 2 hours cook time: 25 minutes makes: 12 rolls


1 packet Parker House Roll Mix* (included)1 yeast packet* (included)8 Tbs. (1 stick) (4 oz./ 120 g) unsalted butter1 cup (8 fl. oz./250 ml) warm water (110° to 120°F/43° to 49°C)

1 eggAll-purpose flour as needed1/2 tsp. large-flake sea salt* Fresh thyme sprigs for garnish

Shop the full collection of gOldtOuCh BAKeWAre at

williams-sonoma.com

Finishing Touchestop Parker house rolls with butter, fresh thyme and salt, or try one of these savory additions:

Flaky sea salt, dried onion flakes, dried garlic flakes and sesame seeds

Poppy seeds

smoked sea salt

grated Parmesan cheese

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Preheat an oven to 350°f (180°c). to make the crust, in the bowl of an electric mixer fitted with the flat beater, beat the flour, pecans, brown sugar and butter on low speed until combined, 30 seconds to 1 minute. Press into the bottom of a 9-inch (23-cm) springform pan. bake until lightly browned, 10 to 12 minutes. cool on a wire rack. reduce the oven to 300°f (150°c).

To make the filling, in a bowl, combine the cinnamon, nutmeg, allspice and salt. In the bowl of an electric mixer fitted with the flat beater, beat the cream cheese and brown sugar on medium speed until smooth, 1 to 2 minutes. beat in the sweet potato puree, vanilla and spices until smooth, about 1 minute. add the eggs one at a time; beat after each addition.

Wrap a double layer of foil around the bottom and sides of the springform pan. Add the filling and smooth the top. Place in the center of a roasting pan. Pour in hot water to reach halfway up the sides of the springform pan. bake until the cheesecake is firm but jiggles slightly in the center, 45 minutes to 1 hour. Cool in the water bath before topping with the meringue.

to make the meringue, place the egg whites, brown sugar, sorghum syrup and vanilla bean seeds in an electric mixer bowl; set over but not touching simmering water in a saucepan. Whisk until hot, about 2 minutes. Place the bowl on the mixer and beat with the whisk attachment on high speed until stiff peaks form, 5 to 6 minutes. mound the meringue on the cheesecake, spreading it to the edges. using a spoon, create mountains of meringue around the surface. Lightly brown with a kitchen torch. serve immediately or refrigerate for up to 6 hours.


For the crust:1 1/8 cups (155 g) all-purpose flour1/2 cup (60 g) ground pecans3 Tbs. firmly packed light brown sugar8 Tbs. (1 stick/125 g) unsalted butter, melted and cooled slightlyFor the filling :1 tsp. ground cinnamon*1/2 tsp. freshly grated nutmeg*1/4 tsp. allspice1/4 tsp. salt

1 lb. (500 g) cream cheese, at room temperature1 cup (170 g) firmly packed light brown sugar1 cup (250 g) roasted and pureed sweet potatoes1 Tbs. vanilla extract*4 eggsFor the marshmallow :3/4 cup (200 g) egg whites1 cup (170 g) firmly packed light brown sugar1/4 cup (85 g) sorghum syrup, light agave nectar or honeySeeds of 1 vanilla bean*

/ Bake this cheesecake a day in advance, then refrigerate until ready to top. For a quicker finish, replace the meringue topping with sweetened whipped cream and skip the torch.

sWeet Potato cheesecake With marshmaLLoW meringueprep time: 1 hour cook time: 1 hour serves: 8 to 12

Recipe by Liz Williams, Pastry Supervisor

“ I wanted to do a DESSERT with sweet potatoes because they are in season this time of year. It’s a LITTLE cHAngE from the traditional pumpkin pie my family always had! We use sorghum syrup in the topping, which gives it a SOUTHERn TWIST.”

– Liz Williams, Pastry Supervisor Double up on dessert: Get the recipe for Liz Williams’s

Deconstructed Apple Crisp with Buttermilk Ice Cream

at williams-sonoma.comFind our preSidiO Silver plAted pedeStAl StAnd at williams-sonoma.com

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Harvested AppleFor each cocktail, pour ¼ fl. oz. (7 ml) st. germain into a coupe glass; fill halfway with sparkling wine. top off with ¾ fl. oz. (22 ml) Calvados. garnish with an apple slice.

Barn NailFor each cocktail, in an ice-filled cocktail shaker, combine 1½ fl. oz. (45 ml) whiskey, ¼ fl. oz. (7 ml) spiced honey syrup*, ½ fl. oz. (15 ml) cherry liqueur and 2 dashes plus 2 drops bitters. stir until cold. Pour into a tumbler. garnish with an orange peel.

*Get the recipe for Spiced Honey Syrup at williams-sonoma.com

Thyme for a DrinkFor each cocktail, pour 1½ fl. oz. (45 ml) gin, ½ fl. oz. (15 ml) thyme-infused simple syrup* and ¼ fl. oz. (7 ml) lemon juice into an ice-filled highball glass. top off with equal amounts of riesling and lemon-lime soda. garnish with a thyme sprig.

*Get the recipe for Thyme-Infused Simple Syrup at williams-sonoma.com

Sparkling Brew for each cocktail, pour ¼ fl. oz. (7 ml) St. Germain into a coupe glass; fill half-way with sparkling wine. top off with a belgian-style ale fermented with berries. garnish with blackberries.

recipes by graham case, bar manager & mixologist, blackberry farm

At Blackberry Farm, the farm-to-table philosophy extends to the bar. Infused with fresh herbs and fruit, these well-balanced, light cocktails are inspired by the ingredients grown in the gardens. They’re the perfect way to toast a Thanksgiving bounty.

the cocktaiL menu

See our full collection of COCKtAil glASSeS at

williams-sonoma.com

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Thanksgiving guests are greeted with a relaxed, welcoming table set with Williams-Sonoma’s Wild Turkey dinnerware. As the sun sets, our collection of candles creates a warming, cozy glow around the table that encourages everyone to linger long after the last dish is cleared. Find the dinnerware, candles and tabletop products in our stores and at williams-sonoma.com

the shared feast

Fresh bay leaves from the garden are tucked into each napkin.

House-made charcuterie

is served with cheese made on the farm.

Sam Beall serves his family’s

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In the Blackberry Farm kitchens, there’s always plenty of turkey left over. The chefs combine it with ham and other fixings for a mouthwatering second-day sandwich. It can be served cold or pressed into warm panini with melted cheese. Make it your own by adding some greens or other favorite leftovers.

Loving the Leftovers

TuRkEy pANINI wITh foNTINA ANd cRANbERRy chuTNEy

sTuffING pANINIwITh oNIoN jAm ANd GRAVy

pANINI wITh GREENs ANd hERbEd GoAT chEEsE

Shop our complete collection of pAnini preSSeS and indOOr grillS at williams-sonoma.com

Blackberry Farm’s Southern-inspired condiments and mixes are sourced from fine ingredients and expertly blended in small batches. They are the very same products that are used in the farm’s kitchens. Available in our stores and at williams-sonoma.com

bring home a taste of bLackberry farm

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HAPPY THANKSGIVING


menumains 04–09

Cider-Brined Turkey / Spice-Rubbed Fried Turkey / Madeira-Sage Turkey Gravy Gluten-Free Brown Gravy / Sawmill Gravy

sides 12–23Roasted Brussels Sprouts and Apple Salad with Black Walnuts / Sweet Potato and Leek Custard

Stuffing with Chestnuts, Bacon and Apples / Mashed Potatoes with Herb-Infused Cream and Chives Roasted Squash and Gingerbread Panzanella / Gluten-Free Spoon Bread with Guanciale

Collard Greens with Lardons and Smoked Onion Jam / Wild Mushroom and Root Vegetable Gratin Parker House Rolls

dessert 24–25Sweet Potato Cheesecake with Marshmallow Meringue

cocktails 26–27Harvested Apple / Barn Nail / Thyme for a Drink / Sparkling Brew

ThAnKSgIVIng on The FArmThis year we partnered with Tennessee’s Blackberry Farm to create a Thanksgiving menu inspired by

new recipes and old rituals. Proprietor Sam Beall made his family’s customary two turkeys (one roasted, one fried), the farm’s artisans brought inventive dishes, and we contributed a few of our classics. The

result is an extraordinary meal that celebrates seasonal bounty and offers a new take on tradition. Find more on Blackberry Farm, and our complete Thanksgiving resource guide, at williams-sonoma.com.

Shop our complete collection of panini presses and indoor grills at williams-sonoma.com

Blackberry Farm’s Southern-inspired condiments and mixes are sourced from fine ingredients and expertly blended in small batches. They are the very same products that are used in the farm’s kitchens. Available in our stores and at williams-sonoma.com

BrIng home A TASTe oF BLACKBerrY FArm

Roast Turkey2010 masút estate Vineyard Pinot noir, $40

2011 madroña Vineyards hillside Zinfandel, $18

Fried Turkey2011 King estate Pinot gris, Signature Collection, $17

2010 Chanin wine Company Chardonnay, Bien nacido Vineyard, $35

Dessert2006 Château d’Arche Sauternes, $30

2006 greenwood ridge Late harvest white riesling, $30

wILLIAmS-SonomA wIneOur wine program is a great way to learn about wines that

pair perfectly with your holiday feast. For this menu, see our wine pairings below, or order our Thanksgiving Harvest Wines Collection – three artisan wines hand selected to pair with your Thanksgiving feast. The collection includes 2008

Schramsberg Blanc de Noirs, 2010 Steininger Kittmannsberg Grüner Veltliner and 2008 Abiouness Stanly Ranch Pinot Noir. To shop our wine and learn about our wine club, visit

williams-sonomawine.com or call 1-866-339-3234.

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WILLIAMS SONONA 2013 Thanksgiving-brochure

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