Indholdsfortegnelse for November/December 2024 i Southern Cast Iron

With Christmassy mains and festive dessert recipes at the ready, it’s official: The time has come to ring in the most joyous time of the year, and with that, it’s also time to say farewell to—or rather, reflect on—another delicious year of cooking in cast iron. You’ll notice a trusty cast-iron skillet and a do-it-all Dutch oven make an appearance in this issue more times than we can count. But because it’s the holidays, we’re also breaking out our specialty cast-iron pans for those extra-special sweets, like Apple Brandy Fruitcakes (page 58) and Figgy Pudding Cakes with Toffee Sauce (page 55). Of course, there are more desserts where those came from, so mosey on over to page 53 to ignite your sweet tooth. For the prequel to said desserts, you…

MORE THAN 100 YEARS AGO IN COLUMBUS, GEORGIA, a woman by the name of Emma Rylander Lane from Clayton, Alabama, entered her recipe for “Prize Cake” in a county fair competition. The lucky few taste testers of a soon-to-be (and appropriately named) prize-winning cake likely didn’t understand the allure this dessert would hold amongst Southerners—especially around Christmastime—for many years to come. The recipe really grew legs when it appeared in the renowned novel To Kill a Mockingbird, written by Harper Lee, a fellow Alabamian. Since then, its shiny exterior and raisin- and nut-studded interior has been beloved by everyone from President Jimmy Carter to your next-door neighbor, and our roulade version is one you’ll certainly want to have on your dessert table this holiday. LANE CAKE ROULADE Makes 8 to…

As the holiday season approaches, there’s no better time to dive into the rich flavors of the South. Whether you’re a seasoned cook looking to expand your repertoire or just eager to bring new flavors to your table, these four newly released cookbooks offer a wealth of inspiration. From the deep roots of Creole cuisine to the flavors of the Gulf Coast, each book provides a unique perspective on Southern cooking, complete with recipes that are perfect for holiday gatherings. Whether you’re preparing a family feast or looking for new ideas to share with loved ones, these books provide everything you need to make this special season even more delicious and memorable. Here’s a closer look at the four, each one a celebration of Southern tradition and innovation. MODERN CREOLE:…

DOLLY’S LODGE CAST IRON SKILLET COLLECTION & GIFT BUNDLE Earlier this year, Dolly Parton and Lodge launched a collection of cast-iron cookware inspired by the icon’s life and music. This holiday season, these two Tennessee legends have created a unique gift set featuring fan-favorite Lodge cookware, accessories, and Dolly’s brand-new cookbook, Good Lookin’ Cookin’! The gift bundle will even include an over-the-top unboxing experience sure to excite the Dolly fan in your life. lodgecastiron.com/dolly-parton TASTES & TOOLS BANNER BUTTER There’s nothing better than real butter, and this Georgia company makes some of the best in the South. Infused with fresh herbs and spices or enhanced with a bit of sweet sorghum, Banner Butter has you covered for every dish and every occasion. Grab a hunk of crusty bread and dig…

• BEETS • These vibrant root vegetables come in colorful varieties—red, golden, and Chioggia (or candy-striped). Beets can be roasted, steamed, or boiled to cook them or grated or thinly sliced to be eaten raw. Store them without the greens in the refrigerator crisper for 2 to 3 weeks. BALSAMIC-AND-CITRUS ROASTED BEETS Makes 6 to 8 servings 2 medium golden beets (about ¾ pound), peeled and cut into ¾-inch-thick wedges2 small candy-striped beets (about ½ pound), peeled and cut into ¾-inch-thick wedges4 tablespoons olive oil, divided2½ teaspoons kosher salt, divided2 medium red beets (about 1 pound), peeled and cut into ¾-inch-thick wedges½ cup balsamic vinegar3 tablespoons firmly packed brown sugar, divided2 large oranges, peeled and sliced crosswise1 tablespoon unsalted butter, cubed and softenedGarnish: chopped toasted pistachios 1. Preheat oven to…

FIGGY PUDDING CAKES WITH TOFFEE SAUCE Makes 14 servings Cakes: 1½ cups chopped dried figs½ cup chopped dried dates1 cup water¼ cup brandy1 teaspoon vanilla extract¾ cup plus 2 tablespoons unsalted butter, softened½ cup granulated sugar½ cup firmly packed light brown sugar2 large eggsZest of 1 orange1 tablespoon molasses2 cups all-purpose flour1½ teaspoons baking powder1¼ teaspoons baking soda½ teaspoon kosher salt1 (4-ounce) bar semisweet chocolate, chopped Sauce: 2 cups heavy whipping cream1 cup firmly packed light brown sugar¼ cup unsalted butterGarnish: sweetened whipped cream 1. Preheat oven to 350°. Spray wells of a cast-iron mini cake pan with baking spray with flour. 2. For cakes: In a small saucepan, bring figs, dates, 1 cup water, brandy, and vanilla to a boil over medium-high heat; cook for 5 minutes. Remove from…

When I was growing up, I never liked my mom’s Thanksgiving stuffing, or dressing as most people down South call it. I remember being 12 and seeing my older brother fill his plate with it, leaving little room for turkey, potatoes, and the rest of the dinner. He always said, “Man, I love mom’s stuffing.” It wasn’t too many years later when I decided to venture out and try my hand at that famous stuffing recipe my brother liked so much. I couldn’t believe I had been missing out on this delicious holiday side dish all those years before. It was so good that my plate started to look like his once did, and I found myself going back for seconds. I’d even eat it cold that evening or the…

Desserts Ambrosia Pound Cake 55 Apple Brandy Fruitcakes 58 Apple-Cranberry Streusel Pie 58 Chocolate Bark 59 Gingerbread Twist 59 Gingerbread Wedges with Molasses Glaze 59 Lane Cake Roulade 17 Figgy Pudding Cakes with Toffee Sauce 55 Mains Browned Butter Steaks and Sorghum Risotto 41 Chicken Quarters with Hearty Root Vegetables 38 Cranberry Short Ribs with Blue Cheese Grits 44 Dijon-Cane Syrup–Glazed Turkey 45 Family-Style Pot Roast 51 French Onion Meatballs 44 Pork Backbone Stew 51 Pear-Clementine–Glazed Ham 43 Sausage and Fennel Cobbler 45 Seared Sea Scallops with Middlins 51 Turnip and Mushroom Stew 35 Miscellaneous Bourbon Simple Syrup 79 Buttermilk Pie Dough 58 Lane Cake Filling 79 Peppermint-Cookie Topping 59 Swiss Meringue 79 Vegetables & Sides Apple-Sausage Cornbread Dressing 66 Balsamic-and-Citrus Roasted Beets 34 Blue Cheese Grits 44 Browned Butter-Rosemary…

BROWNED BUTTER STEAKS AND SORGHUM RISOTTO Makes 2 to 4 servings 1½ cups whole sorghum grain*6 cups low-sodium chicken broth4 cups water5 tablespoons unsalted butter, divided1 (8-ounce) container fresh baby portobello mushrooms, quartered1 tablespoon chopped fresh thyme½ cup dry white wine1 cup shredded Parmesan cheese2½ teaspoons kosher salt, divided1 teaspoon ground black pepper, divided2 (1¼-pound) bone-in rib eye steaks2 tablespoons canola oil4 sprigs fresh thyme3 cloves garlic, smashedGarnish: chopped fresh thyme, freshly ground black pepper 1. In a large bowl, place sorghum and water to cover by 2 inches. Cover and refrigerate overnight. Drain well. 2. In a large saucepan, heat broth and 4 cups water over medium heat until simmering. Reduce heat to medium-low; cover and keep warm. 3. In a large cast-iron Dutch oven, melt 1 tablespoon butter…

MINI CRANBERRY-PECAN CORNBREAD DRESSINGS Makes 6 servings 1½ cups fresh or thawed frozen cranberries¼ cup sugar¼ cup water6 tablespoons unsalted butter2½ cups sliced leeks (white and light green parts only)2 cups chopped celery1 cup chopped pecans, divided2 tablespoons chopped fresh sage2 tablespoons chopped fresh thyme10 cups cubed day-old cornbread2½ cups low-sodium chicken broth2 large eggs, lightly beaten1½ teaspoons kosher salt1 teaspoon ground black pepper 1. Preheat oven to 350°. Place 6 (6-inch) cast-iron skillets on a rimmed baking sheet. Spray skillets with cooking spray. 2. In a small saucepan, stir together cranberries, sugar, and ¼ cup water, and bring to a boil over medium-high heat. Reduce heat to medium, and simmer until berries have softened but not burst, about 5 minutes. Remove from heat; drain. 3. In a large skillet,…