Indholdsfortegnelse for November/December 2020 i Southern Cast Iron

I think it’s fair to say that when the year 2020 began, no one expected it to turn out the way it has. Like so many of you, my family and I have dealt with the complicated challenges brought on by the COVID-19 pandemic, and one takeaway from our collective experiences of the last several months is that this holiday season will likely be the most memorable thus far. Many of your families might be reuniting for the first time in months; others may be maintaining social distance and sharing meals over video calls. Whichever way you celebrate the season, this new issue features all the recipes and dishes you’ll want or need for your holiday cooking and baking. Kick off your Thanksgiving and Christmas dinner menu planning with our…

QUICK TURKEY CASSOULET Makes 6 to 8 servings A quick simmer on the stovetop transforms leftover turkey into a comforting supper. 1 pound smoked sausage, sliced ¼ inch thick crosswise1 (10-ounce) package frozen vegetable seasoning blend, thawed and drained2 tablespoons tomato paste1 (14.5-ounce) can diced tomatoes, drained1 cup Homemade Turkey Stock (recipe follows)½ cup dry white wine1 (14.5-ounce) can cannellini beans, drained and rinsed1 (14.5-ounce) can pinto beans, drained and rinsed2 cups chopped cooked turkey1 teaspoon red wine vinegar½ teaspoon kosher salt½ teaspoon ground black pepper2 tablespoons chopped fresh thymeGarnish: fresh parsley 1. In a large enamel-coated cast-iron Dutch oven, cook sausage over medium-high heat, stirring occasionally, until browned. Remove sausage using a slotted spoon, reserving drippings in pot. 2. Stir seasoning blend into drippings in pot; cook, stirring frequently,…

Q: I LOVE TO BAKE, ESPECIALLY DURING THE HOLIDAYS, BUT MY FINISHED PRODUCTS CAN BE A LITTLE HIT OR MISS. WHAT ARE SOME POINTERS FOR BETTER RESULTS? A: Unlike cooking, where you can be a little loose in your amounts and ingredients, baking is an exact science that requires the right equipment and precise measurements for successful and consistent breads, cakes, pies, and more. Here are some guidelines that are good for both novice bakers and experienced professionals to keep in mind. Before you begin: Read the recipe from start to finish, and set out all the ingredients and equipment you’ll need to get the job done. Fresh is best: Check the date on your baking powder, baking soda, and spices. For the best taste, replace spices that are more…

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 apply a very thin coat of vegetable oil, rubbing it into the surface. Heat on the stovetop over medium-low heat or in the oven at 300° until dry, about 10 minutes. Let cool; wipe surface with a clean kitchen towel, and heat for 5 more minutes. RESPECT YOUR CAST IRON Taking…

BREADS Cranberry Jam Bread 48 Eggnog Sweet Rolls 71 Fruitcake Bread 73 Red Velvet Dutch Baby 95 Rosemary-Parmesan-Black Pepper Rolls 73 Rum-Raisin Scones 74 Sweet Potato and Sage Cornbread 71 DESSERTS Almond Biscotti 58 Chocolate-Peppermint Cheesecake 81 Dried Cherry and Pistachio Macaroons 81 Gingerbread Bundt Cake with Bourbon Cream Cheese Frosting 83 Moravian Sugar Cake 84 Pumpkin-Pecan Pie 83 Skillet Caramel Cake 88 CONDIMENTS & TOPPINGS Bourbon Cream Cheese Frosting 83 Coffee Spice Rub 31 Cranberry Orange Jam 47 Ozark Bullwhacker Seasoning 19 MAINS Coffee-Rubbed Pot Roast 31 Cornbread and Herb Stuffed Pork Chops 31 Cranberry-Cider Glazed Ham 29 Cranberry Short Ribs with Blue Cheese Grits 50 Dijon-Cane Syrup Glazed Turkey 25 French Onion Meatballs 21 Mayo-Herb Turkey Breast and Legs 29 Muffuletta 57 Oyster Pasta with Lemon Herb Sauce…

CRANBERRY ORANGE JAM Makes about 4½ cups This quick jam makes enough for you to gift to a friend and keep a jar for yourself. 3½ cups fresh or thawed frozen cranberries2 cups sugar⅔ cup water2 (1.75-ounce) packages powdered fruit pectin*5 teaspoons orange zest (about 2 large oranges)⅔ cup fresh orange juice (about 2 large oranges)1¼ teaspoons ground ginger 1. In the work bowl of a food processor, pulse cranberries until they are in small pieces, 3 to 4 times. 2. In a medium enamel-coated cast-iron Dutch oven, stir together cranberries, sugar, ⅔ cup water, zest and juice, and ginger. Bring to a boil over medium heat, stirring frequently. Reduce heat, and simmer, stirring occasionally, for 15 minutes. 3. Transfer hot jam to a heatproof container. Let cool, uncovered, to…

KITCHEN TIP If you make the caramel sauce ahead of time, let it come to room temperature before you make the frosting. The frosting can also be made a day ahead and refrigerated; let it stand at room temperature for 1 hour and stir before using. SKILLET CARAMEL CAKE Makes 1 (10-inch) cake Each component of this cake can be made ahead, and with just one bite, you’ll know all your effort was well worth it. Caramel: 2 cups granulated sugar¼ cup water2 tablespoons light corn syrup½ cup cold unsalted butter, cubed1 cup heavy whipping cream, warmed Cake: ⅔ cup unsalted butter, softened1 cup granulated sugar2 large eggs, room temperature1½ teaspoons vanilla extract2 cups cake flour2 teaspoons baking powder½ teaspoon kosher salt¾ cup whole buttermilk, room temperature Frosting: ½ cup…

What is the South to you? Is it homestyle comfort foods? Is it the famous hospitality? To chef and cookbook author Asha Gomez, it’s all that and more. It’s home, and it has been for the last 20 years. It’s where she decided to settle and raise a family after immigrating to the United States from southern India more than three decades ago. It’s where she planted her roots. However, the region she calls home has changed from how it was many years ago. The events of the past year have especially brought about new ideas, and for Asha that means there has never been a more interesting time to be a chef in the South. The recent socially and politically charged movements that have swept across our global society…

DIJON-CANE SYRUP GLAZED TURKEY Makes 10 to 12 servings This bird’s beautifully burnished exterior and tender meat make a festive main dish that your guests will find irresistible. Dry brine: ½ cup kosher salt2 tablespoons ground black pepper2 tablespoons firmly packed dark brown sugar2 tablespoons orange zest1 tablespoon lemon zest1 tablespoon dry mustard Turkey: 1 (12- to 14-pound) fresh or thawed frozen turkey, giblets discarded½ cup unsalted butter, softened1 tablespoon orange zest4 tablespoons Dijon mustard, divided1 small orange, quartered20 sprigs fresh thyme6 cloves garlic2 teaspoons kosher salt1 teaspoon ground black pepper2 cups low-sodium chicken broth½ cup cane syrup Garnish: orange slices, fresh thyme 1. For dry brine: In a small bowl, stir together all ingredients. 2. For turkey: Pat turkey dry with paper towels. Place turkey in a large rimmed…

At the turn of the 20th century, New Orleans’ lower French Quarter became known by a different name. What was once a trendy residential district gradually saw immigrants piling into rundown apartments while mom-and-pop grocery stores and fruit stands popped up on street corners. Beginning in 1884 and for 40 years to follow, it’s estimated that 290,000 people immigrated primarily from Sicily, an island off the Southern coast of Italy’s mainland, to the Crescent City and settled together in the lower part of the French Quarter. This part of town, named Little Palermo for Sicily’s capital, became the center of Italian culture in New Orleans. During the late 1800s, Sicily was experiencing political and economic hardship, and more than 5,000 miles away, farmers near the Crescent City were facing a…

As host of The VeryVera Show in my hometown, I am sometimes referred to as a Chef. My degree in Home Economics Education from The University of Georgia is valuable, but it doesn’t qualify me to that esteemed title! I have earned the right, however, through my 35 years in catering to be recognized as a good cook, decorator, planner, logistics manager, and problem-solver for any type of event. To this end, my love of cast iron came by way of one of those mistakes that now have a famous silver lining. Through my more than three decades of entertaining, I have watched trends, tried-and-true favorites, and basically new ideas go mainstream in catering. Let’s face it, how many different ways can you make pimiento cheese, stuffed potatoes, or chocolate…