Indholdsfortegnelse for November/December 2022 i Southern Cast Iron

It’s not lost on me that the holidays—as delightful and festive as they can be—sometimes bring out added stress. But I believe that if you’ve got the right recipes and a few tips and tricks up your sleeve, cooking shouldn’t be one of those stressors. That’s what this issue is all about: feeding your family and loved ones throughout the season with simple, crowd-pleasing dishes. As you thumb through the pages, you’ll discover classic Southern recipes and new inspiration for recipes that I hope will become traditions for years to come. When you’ve got a houseful of company to feed and the holiday rush is at an all-time high, the extra-large portions of family favorites, starting on page 63, will come in handy and can even be made ahead. Serve…

CRANBERRY-CHIPOTLE GLAZED MEATBALLS Makes about 36 Take your meatballs from the oven to the serving tray with this simple but satisfying party snack. Sauce: 4 cups fresh cranberries1¼ cups firmly packed light brown sugar¾ cup fresh orange juice1 teaspoon minced fresh ginger2 tablespoons finely chopped chipotle peppers in adobo Meatballs: 1 tablespoon vegetable oil½ cup finely chopped onion2 cloves garlic, minced¼ cup panko (Japanese bread crumbs)¼ cup grated Parmesan cheese⅓ cup chopped fresh cranberries1 large egg, beaten2 tablespoons heavy whipping cream3 tablespoons chopped fresh parsley, divided2 teaspoons kosher salt2 teaspoons stone-ground mustard1 pound lean ground beef½ pound ground pork¼ cup fresh orange juice, plus more if needed 1. For sauce: In a medium enamel-coated cast-iron Dutch oven, bring cranberries, brown sugar, orange juice, and ginger to a boil over medium-high…

SWEET POTATO AND HAM BISCUITS Makes 12 Southerners have long been enjoying a slice of country ham with their biscuits, so we put our spin on this scrumptious pairing by incorporating it into the dough, giving each bite that perfect blend of salt and sweet heat. 4 cups self-rising flour1 tablespoon firmly packed light brown sugar½ teaspoon ground chipotle pepper¼ teaspoon kosher salt½ cup cold unsalted butter, cubed1 cup finely diced country ham1½ cups cold mashed cooked sweet potato1 cup cold whole buttermilk2 tablespoons unsalted butter, meltedButter and syrup, to serve 1. In a large bowl, whisk together flour, sugar, chipotle, and salt. Using a pastry blender or 2 forks, cut in cold butter until mixture is crumbly and butter is the size of peas. Stir in ham. 2. In…

Divinity is a traditional candy eaten year-round throughout the South, so much so that it’s also known simply as “Southern candy” and “Southern fudge.” The light and fluffy mounds are particularly popular at Christmastime. This confection can be notoriously finicky to make, but we’re breaking down the process so you can whip up your own batch of this supreme treat. DIVINITY CANDY Makes about 18 pieces Ever wonder how divinity got its name? One theory is that when a person was asked how the candy tasted, they replied, “Divine.” Another theory is that the candy is named after its resemblance to clouds in the sky. What’s not a theory is when the candy was invented: Divinity was developed by the Karo company in the early 1900s as a way to…

SMITHEY NO. 11 DEEP SKILLET WITH GLASS LID Smithey’s 11-inch deep cast-iron skillet is a versatile pan that you’ll want to reach for every time you cook. Its polished, curved inner walls make browning and stirring ground meats and vegetables a breeze, and the generous depth leaves plenty of room to minimize oil splashes whether you’re deep-frying or sautéing. Add its accompanying glass lid to steam, simmer, or braise with even heat distribution for perfectly cooked foods. $220; smithey.com TASTES & TOOLS 1. BROWNSLAND FARM CAST IRON GINGERBREAD HOUSE STOCKING HOLDER For the cast iron enthusiasts in your life, this rustic stocking holder makes a great gift. Made of sturdy cast iron to resemble a gingerbread house, it’s the perfect way to hold goodies from Santa while creatively making your…

During the holidays, many Italian American families celebrate the Feast of the Seven Fishes, known as La Vigilia in Southern Italy. This traditional meal is held before midnight on Christmas Eve and consists of at least seven different types of seafood or seven courses of seafood. With the great variety of seafood available throughout the Gulf Coast states, the tradition lends itself well to Southerners of Italian heritage. Our decadent menu features shrimp, oysters, crawfish, crab, clams, and a few types of fish, plus crispy veggie-laden corn sticks that pair perfectly with each dish. BAYOU CIOPPINO Makes about 3 quarts (photo on page 36) Hearty and filling yet light in consistency, this stew stretches a small amount of several types of fish and shellfish to feed a big crowd. ¼…

FRUITCAKE SCONES Makes 8 If you’re a traditionalist, these bourbon-glazed beauties will be your new favorite. Baking in a wedge pan provides slightly crispy edges, a soft center, and a slice of goodness all to yourself. Cake: 6 ounces mixed candied fruit, chopped¼ cup bourbon1½ teaspoons vanilla extract, divided¼ cup unsalted butter, softened½ cup granulated sugar1 large egg, room temperature1 cup all-purpose flour1 teaspoon baking powder¼ teaspoon kosher salt3 tablespoons whole buttermilk, room temperature Glaze: 1 cup confectioner’s sugar2 tablespoons unsalted butter, melted1 tablespoon bourbon1 to 2 tablespoons heavy whipping cream Garnish: chopped mixed candied fruit 1. For cake: In a small bowl, stir together candied fruit, bourbon, and 1 teaspoon vanilla. Cover and let stand at room temperature for at least 12 hours or up to 24 hours. 2.…

CANDY CANE COOKIE BARS Makes about 18 From the frosting to the batter, there’s no shortage of festive fun in this peppermint-packed, easy-to-make dessert. 1½ cups unsalted butter, softened1¾ cups sugar2 large eggs, room temperature1 teaspoon vanilla extract1 teaspoon peppermint extract4 cups all-purpose flour2¼ teaspoons baking powder1 teaspoon kosher salt1 cup crushed soft peppermint candies, plus more for garnishPeppermint Buttercream (recipe follows) 1. Preheat oven to 325°. Spray a 13x9-inch cast-iron baking pan with baking spray with flour. 2. In a large bowl, beat butter and sugar with a mixer at high speed until light and fluffy, 4 to 5 minutes, stopping to scrape sides of bowl. Beat in eggs, one at a time, and extracts until well combined, stopping to scrape sides of bowl. 3. In another large bowl,…

Growing up in Louisiana, there were times when resources were limited. Casseroles and one-skillet meals were the norm versus the exception. But no matter what we ate, a cast-iron skillet always made everything taste better. Was it from the natural “seasoning” adhering to the skillet over time? Some may say that’s true, but honestly, the love my family put into every meal may be reason enough. My grandmother cooked just about everything in a cast-iron skillet. Fried foods, hearty pasta, buttery cornbread, Cajun and Creole classics, or a simple combination of sautéed onions and sausage—no meal was off-limits. My fondest memories were learning how to cook and watching my grandmother, aka “Gramms,” use that skillet. Like many Southern grandmothers, her cast-iron skillet did double duty. She cooked in it, fried…

Appetizers and Snacks Cranberry-Chipotle Glazed Meatballs 51 Louisiana Barbecue Shrimp 39 Breads Cherry-Cream Cheese Danish 78 Cracklin’ Corn Sticks 37 Fruitcake Scones 60 Pumpkin-Cranberry-Walnut Bread 52 Sausage and Green Onion Muffins 78 Spinach, Egg, and Cheese Strudel 76 Streusel Banana Bread Bundt 76 Sweet Potato and Ham Biscuits 76 West Virginia Pepperoni Rolls 22 Condiments and Sauces Fried Onions 44 Spicy Remoulade Dressing 39 Frostings and Toppings Coconut Whipped Cream 54 Peppermint Buttercream 81 Desserts Brown Butter-Apple-Pear Fruitcake 62 Candy Cane Cookie Bars 81 Dark Chocolate-Cherry-Almond Mini Cakes 62 Divinity Candy 88 Eggnog Cheesecake 84 German Chocolate Pie 82 Gingerbread White Chocolate Chunk Cookie 84 Gingerbread Wreath Cake 95 Grapefruit-Pistachio Shortbread 81 Spiced Coconut-Cranberry Cake 54 Tropical White Fruitcake Loaves 60 Upside-Down Cranberry-Fig Cake 60 Main Dishes Baked Ziti with…

For multitalented chef, author, restaurant owner, food advocate, and television personality Jennifer Hill Booker, the South is more than a place or a style of cuisine. It’s a fundamental part of her identity as a creative, entwined with her soul, carrying her through every trial and tribulation. The South is also where—after many years of traveling and relocating across the country and beyond—she decided to settle once and for all. “My family is from a little town in Mississippi called Charleston,” Jennifer says. “And you don’t forget that or stop being Southern just because you move somewhere else.” In fact, Jennifer’s identity as a native Southerner is something she carried proudly during her travels between military bases both domestically and abroad with her then husband. She made a meaningful vow…

LOADED BAKED POTATO CASSEROLE Makes 6 to 8 servings A few dressed-up convenience products let you have this filling, comfort-food casserole on the table in no time. 4 slices thick-cut bacon, chopped2 (24-ounce) packages refrigerated mashed potatoes1 (8-ounce) package cream cheese, softened2 teaspoons kosher salt½ teaspoon ground black pepper4 cups shredded rotisserie chicken1 (8-ounce) package shredded Cheddar cheese1 (12-ounce) package fresh broccoli florets, cooked according to package instructions1 cup chopped green onionGarnish: sliced green onion, ground black pepper 1. Preheat oven to 375°. 2. In a 12-inch cast-iron skillet, cook bacon over medium heat, stirring occasionally, until browned and crisp, about 10 minutes. Remove bacon using a slotted spoon, and let drain on paper towels. Pour off drippings for another use; wipe skillet clean. 3. In a large bowl, stir…

Q: I SEE THE TERMS BROWN BUTTER AND BROWNED BUTTER A LOT, ESPECIALLY IN BAKING RECIPES, BUT I’M NOT QUITE SURE WHAT IT IS. WILL YOU EXPLAIN? A: If you believe butter makes everything better—and we do—then brown butter is about to become your new kitchen hero. Brown butter is created by melting butter and then gently cooking it until the milk solids become caramelized. Rich, nutty, and full of depth and aroma, brown butter will take your cooking and baking game to the next level. Step 1 In a medium enamel-coated cast-iron skillet or Dutch oven, melt butter over medium heat. Step 2 As the butter melts, stir it frequently with a wooden spoon or rubber spatula. Step 3 Scrape the bottom and sides of the pan with the spoon or…

GINGERBREAD WREATH CAKE Makes 7 mini cakes Adorn your dessert table with this sugar-dusted confection. It’s pretty enough to serve as the centerpiece for holiday feasts but makes a great handheld sweet for casual get-togethers, too. ⅓ cup unsalted butter, softened⅓ cup granulated sugar1 large egg, room temperature¾ cup all-purpose flour½ teaspoon baking powder½ teaspoon ground ginger¼ teaspoon kosher salt¼ teaspoon ground cinnamon¼ teaspoon ground cloves⅓ cup molasses1 tablespoon sour cream1 tablespoon spiced rumGarnish: confectioners’ sugar 1. Preheat oven to 325°. 2. In a large bowl, beat butter and granulated sugar with a mixer at medium speed until creamy, 3 to 4 minutes, stopping to scrape down sides of bowl. Add egg, beating just until combined. 3. In a small bowl, whisk together flour, baking powder, ginger, salt, cinnamon, and…