Indholdsfortegnelse for January/February 2024 i Southern Cast Iron

MASTER DOUGH This all-purpose dough is good for baking both sweet and savory dishes. 1 cup warm water (105° to 110°)2 tablespoons sugar1 (0.25-ounce) package active dry yeast2½ cups all-purpose flour1½ teaspoons kosher salt2 tablespoons unsalted butter, melted 1. In a medium bowl, stir together 1 cup warm water, sugar, and yeast; let stand until frothy and bubbling, about 5 minutes. 2. In the bowl of a stand mixer fitted with the paddle attachment, combine flour and salt. With mixer at low speed, add yeast mixture and melted butter, stirring just until combined. Switch to the dough hook attachment. Beat at medium speed until dough is smooth and elastic, about 7 minutes. 3. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise…

MACARONI AND CHEESE WITH SPINACH AND TOMATOES Makes about 6 servings Charred tomatoes add a smoky finish to the dish. 3 tablespoons olive oil, divided1 pint grape or cherry tomatoes2 shallots, chopped3 cloves garlic, minced1 (6-ounce) package fresh baby spinach3 tablespoons unsalted butter3 tablespoons all-purpose flour2½ cups whole milk1½ teaspoons kosher salt¼ teaspoon crushed red pepper¼ teaspoon dried oregano4 ounces fresh mozzarella cheese, cubed1 cup grated Parmesan cheese8 ounces penne pasta, cooked 1. In a medium Dutch oven, heat 2 tablespoons oil over high heat. Add tomatoes; cook, stirring frequently, until tomatoes begin to char, 5 to 6 minutes. Remove tomatoes from pan. Set aside. Reduce heat to medium. 2. Add remaining 1 tablespoon oil, shallot, and garlic to pan. Cook, stirring frequently, 2 minutes. Add spinach, stirring just until…

1. CHOCOLATÁ HOT COCOA MIX Now is the time of year when many get a hankering for cozy sips of cocoa. Thankfully, Chocolatá in Birmingham, Alabama, has created this rich and magical mix. All that’s required is your favorite mug and some warm milk. But whether you keep it all to yourself or share it with family and friends, a scoop or two is sure to keep those chocolate cravings in check all winter long. chocolatachocolate.com 2. LEAH’S PRALINES SPICY CAJUN PECAN BRITTLE This New Orleans-made brittle combines the rich, buttery goodness of traditional Southern brittle with a Cajun-inspired kick. Made with Louisiana pecans and a handful of spices like jalapeño and bird’s-eye chili, each batch is a testament to the more than 70 years of traditions this family-owned business…

SHAVED BRUSSELS SPROUTS SALAD WITH HOT BACON DRESSING Makes 6 to 8 servings This crunchy salad with seasonal flavors is perfect to serve during winter months. 1½ pounds fresh Brussels sprouts, trimmed, halved lengthwise, and thinly sliced6 slices thick-cut bacon, chopped½ cup apple cider vinegar½ cup thinly sliced shallot1 tablespoon stone-ground mustard1 tablespoon honey1 teaspoon kosher salt¼ teaspoon ground black pepper½ cup olive oil2 tablespoons fresh lemon juice2 Bartlett pears, thinly sliced 1. In a large bowl, place Brussels sprouts. 2. In a medium skillet, cook bacon over medium heat until browned and crispy, about 12 minutes. Using a slotted spoon, remove bacon and add to bowl with Brussels sprouts. 3. In same skillet, heat vinegar over medium heat, scraping bits from bottom of pan. Let simmer until slightly reduced, about…

Cast-iron cookware is a treasured heirloom, often passed down through generations of family and friends. It’s not just a kitchen tool; it’s a legacy, a vessel that carries years of flavor and tradition. WITH EVERY FEAST OR BAKE, your chosen pieces of cast iron tell a story that speaks of countless family gatherings, home-cooked meals shared with loved ones, and recipes steeped in history. These workhorses of the kitchen hold within them the essence of Southern cooking, where the sizzle of fried chicken and the aroma of cornbread evoke memories of Sunday suppers and back porch gatherings. IF you’ve ever had a prized skillet, Dutch oven, or some other rare prize, you know they’re worth taking good care of. Take the time to properly maintain your cast-iron cookware, and it…

• KITCHEN TIP • To make sugared carrots, shave assorted tricolor carrots with a Y-shaped vegetable peeler to make 1 cup. In a small pot, bring 1 cup water and 1 cup sugar to a boil for 3 minutes. Add shaved carrot and cook for 10 minutes. Remove shaved carrot using a slotted spoon and lay flat on a wire rack until sticky, about 30 minutes. Toss carrot in additional sugar. Roll each carrot shaving to form a rose. CINNAMON HOT CHOCOLATE DOUGHNUTS Makes 17 to 19 Bring the pastry shop to your home with these chocolate-filled, cinnamon-sugar-coated delights. 4½ cups all-purpose flour2 cups sugar, divided1½ tablespoons active dry yeast1¼ teaspoons kosher salt2 large eggs1¼ cups warm whole milk (105° to 110°)¼ cup warm water (105° to 110°)¼ cup unsalted…

Q & A What turned you into a cast iron collector? Growing up, cast iron was always used in our home, primarily by my father. Because he had such a heavy influence on my cooking, I naturally continued using cast iron in my own home with my wife, Philana. Up until 11 years ago, we only owned a few pieces of Lodge cast iron. One evening, I came across an article about various brands of vintage cast iron, particularly Griswold. I frequented antiques stores a good bit, so I decided to see what I could find on my next visit. While in a store in Atlanta, I spotted what I thought was a Griswold piece. It featured a small logo and was incredibly heavy. Its weight and crude casting should…

SEASONED KEEP THEM CLEAN Be sure to clean your pans as soon as they’re cool enough to handle. Scrub gently with a stiff-bristle brush or a non-scratch scouring pad. Water leads to rust, so avoid submerging your cast-iron cookware. As to whether to use soap—that’s up to you. We avoid it when possible to protect the seasoned surface. KEEP THEM DRY After rinsing, it’s crucial to dry your cookware completely. Wipe dry with a clean kitchen towel and then rub a very thin coat of vegetable oil all over the cooking surface. Heat on the stovetop over medium-low heat or in a 300° oven until dry, about 10 minutes. Let cool; wipe the surface with a clean towel, and heat for 5 minutes more. RESPECT YOUR CAST IRON Taking care…

Hattiesburg, Mississippi, native Robert St. John has had a remarkable life in the culinary world over the last several decades, with his passion for cooking deeply rooted in his Mississippi upbringing and a strong influence from his family. From growing up in his grandmother’s kitchen to building his own Southern restaurant empire and spearheading philanthropic efforts, Robert’s career has been a fascinating and fulfilling blend of cooking, creativity, and community. Robert’s culinary odyssey began with his grandmother, a masterful home cook whom he credits for sparking his lasting love for food. Robert spent countless hours in her kitchen, perched on a little stool near the window-unit air conditioner, observing her work. He watched her create delicious staples like fried chicken and cornbread in her beloved cast-iron skillet. These moments in…

CASHEW BANANA BREAD Makes 1 (9x5-inch) loaf This modern take on a classic quick bread includes salty, creamy cashews and beautiful sliced bananas nestled on top of the golden-brown loaf. ¾ cup sugar¾ cup cashew butter½ cup sour cream¼ cup unsalted butter, melted2 large eggs1 teaspoon vanilla extract1 cup mashed ripe banana (about 3 small bananas)2 cups all-purpose flour1 teaspoon baking powder½ teaspoon baking soda¼ teaspoon kosher salt1 cup chopped cashews1 banana, sliced lengthwise1 tablespoon honeyCashew butter, to serve 1. Preheat oven to 350°. Spray a 9x5-inch cast-iron loaf pan with baking spray with flour. 2. In a large bowl, combine sugar, cashew butter, sour cream, melted butter, eggs, and vanilla. Stir in mashed banana. 3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Add flour…

HOECAKES WITH SPICY SAUSAGE GRAVY Makes 4 to 6 servings Hoecakes hold up to the hearty, creamy, and spicy gravy. 1 cup all-purpose flour1 cup yellow cornmeal1 tablespoon sugar2 teaspoons baking powder1 teaspoon kosher salt⅔ cup whole buttermilk½ cup water2 large eggs4 tablespoons vegetable oil, dividedSpicy Sausage Gravy (recipe follows)Garnish: sliced green onion, hot sauce 1. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt. In a small bowl, whisk together buttermilk, ½ cup water, eggs, and 2 tablespoons oil. Add buttermilk mixture to flour mixture, stirring just until combined. 2. In a large cast-iron skillet, heat remaining 2 tablespoons oil over medium heat. For each cake, drop 3 tablespoons batter 1 inch apart into skillet. Cook, turning once, until golden brown, about 2 minutes per…

These big, billowy, sticky-sweet rolls laden with an orange zest filling and glaze make for a special treat on your breakfast table, and we have a feeling they’ll become a Saturday morning family tradition. Orange rolls made headway in Alabama over 50 years ago, and it’s safe to say they’ve become a regional favorite. When it comes to baking yeasted rolls from scratch, there’s no need to be intimidated; follow our step-by-step instructions for foolproof, perfectly risen rolls each and every time. And remember, the dough freezes well once rolled and sliced, so you might even want to make a double batch. ORANGE SWEET ROLLS Makes 12 Consider these luscious rolls a cousin to the ever-popular cinnamon rolls. They’re the perfect sweet start to your morning come wintertime when citrus…

FILLED WITH ALL THE NUTRIENTS, FIBER, ANTIOXIDANTS, AND HEALTH BENEFITS that come with eating fresh fruit, dried fruits make for the ultimate snack, cheese board accompaniment, or unexpected component in both savory and sweet dishes. And with their long shelf life, you won’t have to worry about buying in bulk to keep your pantry stocked. RAISINS Probably the most well-known and, dare I say, popular of the bunch, this dried fruit’s taste, size, and color varies based on several factors. Most grapes in the US come from the green Thompson Seedless variety, although occasionally some are from the Muscat, Flame, and Sultana varieties. If it’s brownish black or dark purple in color, it’s been sun-dried or air-dried; this is a standard raisin, and it’ll be rather sweet and ideal for…

Breads & Doughs Apple Butter Sweet Rolls 51 Buttermilk Biscuit Dough 67 Cashew Banana Bread 39 Coffee Biscuits 63 Master Dough 47 Orange Rolls 86 Rosemary Focaccia 48 Sandwich Bread 50 Sweet Potato Angel Biscuits 68 Upside-Down Monkey Bread 49 Condiments, Glazes, and More Blue Cheese Dressing 34 Bourbon Caramel Sauce 40 Chocolate Frosting 84 Chocolate Gravy 68 Double Chocolate Frosting 84 Hot Chocolate Filling 80 Orange–Sour Cream Glaze 86 Spicy Sausage Gravy 63 Whipped Feta Dip 34 Desserts Almond and Poppy Seed Bundt Cake 42 Apple-Cranberry Upside-Down Quick Bread 43 Bourbon-Caramel Pound Cake 39 Brown Sugar Bundt Cake 43 Chocolate Biscuits with Chocolate Gravy 68 Chocolate Buttermilk Pound Cake 42 Chocolate-Caramel Swirled Brownies 81 Chocolate-Frosted Carrot Cake 84 Cinnamon Hot Chocolate Doughnuts 80 Frosted Brownie Wedges 84 Skillet Pecan…