Indholdsfortegnelse for September/October 2023 i Southern Cast Iron

Autumn brings more than pumpkin spice and apple picking. It also signifies the start of football season (we’re looking at you, Deep-Fried Wings on page 86), days spent cooking and baking with first-of-the-season ingredients, and enjoying cozy meals as the weather starts to cool down. To start, we’re paying homage to our Southern roots with two fantastic features that’ll have you running the gamut on your cast iron collection. “An Ode to Southern Syrups” is a tribute to those sugary sweet substances we all know and love—cane syrup, sorghum, and more—and showcases their versatility in baking and cooking. “Game On!” gives you something new and fresh, featuring Southern game meats in mouthwatering dishes like Crispy Cajun-Fried Alligator with Comeback Sauce and Glazed Quail with Jalapeño Popper Grits (both on page…

ALSO KNOWN AS THE APPALACHIAN STACK CAKE, this glorious cake comes with a rich history and has been a beloved part of Southern foodways for generations. Its conception can be traced back to early settlers of the region who would gather together to celebrate special occasions and events within their mountain communities. Each person would bring a baked layer—typically made with ingredients like dried apples, molasses, spices, and buttermilk—to add to the cake until it towered over just about everything else on the table. These fluffy layers would be stacked high with homemade apple butter slathered between each layer. This dessert reflects the resourcefulness and ingenuity of the early Appalachian people and is still cherished by their descendants today for its rustic charm and nostalgic flavors. APPLE STACK CAKE Makes 1…

WHAT’S BETTER THAN A SPICY, DEEP-FRIED CHICKEN WING? With these step-by-step instructions and helpful tips, you can take the guesswork out of making wings at home thatrival even those offered at the best restaurants. What’s even better is that there’s no dipping and dredging the wingsin this recipe. Just toss them in a sweet and spicy seasoning mix, and you are ready to quickly and easily make these wingsfor your next watch party, family dinner, and more. We recommend serving them with a variety of dipping sauces andan extra stack of napkins, because if there’s one thing we know about eating good wings—it’s going to get messy. DEEP-FRIED WINGS Makes 4 to 6 servings Whether it’s flats or drums paired with blue cheese or ranch dressing, nothing beats a deliciously…

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…

STAPLE TACO SEASONING MIX Makes about 1⅓ cups ½ cup chili powder¼ cup ground cumin¼ cup dried oregano¼ cup paprika2½ tablespoons kosher salt2 to 4 teaspoons ground red pepper, to desired taste2 teaspoons onion powder2 teaspoons garlic powder2 teaspoons ground black pepper 1. In a medium bowl, whisk together all ingredients. Store in an airtight container for up to 3 months. Stir well before using. STAPLE RANCH SEASONING MIX Makes about 1½ cups 1 cup powdered buttermilk2 tablespoons kosher salt2 tablespoons dried parsley2 tablespoons dried dill2 tablespoons dried chives2 tablespoons kosher salt4 teaspoons dried thyme1 tablespoon ground black pepper1 teaspoon onion powder1 teaspoon garlic powder 1. In a small bowl, combine all ingredients. Store in an airtight container up to 1 month. Stir well before using. STAPLE BROWNIE MIX Makes…

CRISPY CAJUN-FRIED ALLIGATOR WITH COMEBACK SAUCE Makes 4 to 6 servings Alligator is often enjoyed in regions that specialize in Cajun and Creole cooking, as well as in other areas of the South. When fried, its flavor and texture is similar to chicken and quite delicious, especially when served with a spicy dipping sauce and hand-cut fries. ½ cup mayonnaise2 tablespoons whole-grain mustard2 tablespoons ketchup1 tablespoon Worcestershire sauce1 tablespoon minced white onion1 tablespoon plus 2½ teaspoonsCajun seasoning, dividedVegetable oil, for frying1 cup whole buttermilk1 large egg1 tablespoon hot sauce2 cups all-purpose flour1 teaspoon garlic powder1 teaspoon onion powder1 pound alligator, cut into1-inch cubesFrench fries and lemon wedges, to serveGarnish: chopped fresh parsley 1. In a small bowl, combine mayonnaise, mustard, ketchup, Worcestershire, minced onion, and ½ teaspoon Cajun seasoning. 2.…

Chef Scott Peck is a culinary talent with more than a decade of experience in the kitchen. His early childhood interest in cooking started with peeks over the family stove but evolved into a professional curiosity that led to an executive chef position at the beloved Loveless Cafe in Nashville, Tennessee. Scott’s first foray into cooking for others came about as a result of him and his family indulging in their shared love for breakfast foods. “We would probably do breakfast for dinner three times a week at my house growing up,” Scott says. “That’s why I think I started off simple—like most young kids—with cooking scrambled eggs. Sometimes, they were actually scrambled, and sometimes, they were just burnt, but we all have to start somewhere.” Scott’s affinity for all…

KILT SALAD WITH APPLE AND WALNUTS Makes 4 to 6 servings Kilt (or Killed) Salad is a common Appalachian dish in which a hot savory dressing wilts the greens. 8 slices thick-cut bacon, chopped1 shallot, finely chopped⅓ cup cane vinegar2 tablespoons cane syrup2 teaspoons fresh thyme leaves1 teaspoon kosher salt¼ teaspoon ground black pepper¼ teaspoon crushed red pepper2 hearts fresh romaine lettuce, chopped3 cups chopped fresh kale2 cups sliced apples1 cup thinly sliced celery1 cup chopped toasted walnutsGarnish: fresh thyme 1. Add bacon to a cold, small cast-iron skillet. Cook bacon over medium heat, stirring occasionally, until crisp, 12 to 15 minutes. Using a slotted spoon, remove bacon and let drain on paper towels, reserving drippings in skillet. 2. Add shallot to drippings in skillet; cook, stirring occasionally, until softened,…

RECIPES REPRINTED WITH PERMISSION FROM LOVE AND BEST DISHES (83 PRESS, 2023) From humble beginnings to sweet (and occasionally butter-filled) success, beloved Southern chef and TV personality Paula Deen is laying it all out there in her latest cookbook, Love and Best Dishes, which shares never-before-seen recipes, heirloom family photos, and valuable life lessons straight from her heart. Nowadays, it’s rare to come across a Southerner who isn’t familiar with Paula Deen. Born and raised in Albany, Georgia, she captured the hearts of many Americans through her down-home cooking at her restaurant in Savannah, Georgia, her years-long TV stint on Food Network, her other 19 best-selling cookbooks, and her namesake publication, Cooking with Paula Deen magazine. No matter how you discovered Paula, between her charming drawl and her simple Southern…

CHOCOLATE-CHERRY CHUNK COOKIE Makes 6 to 8 servings (photo on page 77) Inspired by fan-favorite Ben & Jerry’s Cherry Garcia® ice cream, this supersize cookie is chock-full of dried cherries, espresso chocolate chips, and large chunks of white chocolate. 1 (5-ounce) bag dried cherries (about 1 cup)1 cup cherry cola, room temperature1 cup unsalted butter, softened1½ cups packed light brown sugar2 large eggs1½ teaspoons vanilla extract2 cups all-purpose flour¼ cup Dutch-process cocoa powder1 teaspoon baking soda¾ teaspoon kosher salt1 (9-ounce) bag espresso chocolate chips1 (4.4-ounce) bar white chocolate, broken into large pieces1 (4-ounce) bar dark chocolate (60% cacao), chopped⅓ cup heavy whipping cream 1. Preheat oven to 350°. Spray a 10-inch cast-iron skillet with baking spray with flour. 2. In a small microwave-safe bowl, combine cherries and cola, and microwave…

COMPARTMENT SKILLETS AND GRIDDLES are highly sought-after pieces any cast iron enthusiast would be thrilled to add to their collection. These remarkable pieces, crafted with precision, feature multiple compartments that allow for simultaneous cooking of various foods and bear witness to countless meals, typically breakfast, cooked with love and creativity that knows no bounds. Bacon, eggs, and hash browns are just the start of what these versatile pans can do. Give these savory skillet sandwiches a try to realize the pan’s full potential. OPEN-FACED BREAKFAST SANDWICHES Makes 2 to 4 servings Sweet yet savory, these scrumptious sammies are the perfect way to kick-start any morning. 4 slices cinnamon-swirl bread8 ounces bulk breakfast sausage4 large eggs¼ teaspoon kosher salt⅛ teaspoon ground black pepperGarnish: freshly grated Parmesan cheese, fresh thyme 1. Heat…

Breads and Doughs Cream Cheese Pie Dough 38 Fall Spice Pancakes 28 Hot Honey–Sausage Biscuits 37 Piecrust Dough 42 Rosemary-Olive Focaccia 72 Desserts Apple Stack Cake 17 Bourbon Old-Fashioned Pecan Pie 42 Brown Sugar Shortbread with Maple Sugar 83 Chocolate-Blackberry Roll with Hazelnut Cream 43 Chocolate-Cherry Chunk Cookie 83 Coconut Cream Bars 46 Cranberry-Orange Tart 42 Fudge Brownies with Fudge Frosting 28 Kitchen Sink Cookie 84 Maple Candies 37 Peanut Butter Skillet Cookies 83 Pumpkin Spice Sugar Cookie 84 Spiced Pineapple-Rum Bundt Cake 46 Sweet Potato Cobbler with Marshmallow Whipped Cream 38 Main Dishes Bacon-Wrapped Stuffed Bison Meat Loaf 54 Bean Soup 29 Beef Tips and Rice 67 Cheesy Baked Sausage and Mushroom Penne 76 Cheesy Taco Casserole 29 Crispy Cajun-Fried Alligator with Comeback Sauce 50 Deep-Fried Wings 86 Filipino…