Indholdsfortegnelse for November/December 2023 i Southern Cast Iron

’Tis the season! Pull out your trusty skillet, do-it-all Dutch oven, and any other favorite cast-iron pieces (we’re looking at you, Turk’s head pan on page 95) because they’re sure to serve as the workhorses for every holiday party and get-together now through December. You’re in for a treat! From front to back, this issue is filled to the brim with delicious recipes and tips that’ll showcase your skills in the kitchen without creating additional stress. Hello, holiday bliss! Possibly more beloved than Santa and presents is the wide array of decadent cookies, candies, cakes, and more that this magical time of year brings. You might already have a few favorites lined up on your must-bake list, but the recipes in our “Festive Sweets & Treats” and “Bake & Share”…

BISCUITS AND SAUSAGE GRAVY COBBLER Makes 8 to 10 servings Make your morning easy with this one-skillet meal full of Southern flavor. The biscuits can even be made ahead of time, so all you have to do is pop them on the gravy before baking. Buttermilk Biscuit Dough: 2½ cups self-rising flour*½ cup cold salted butter, cubed1 cup cold whole buttermilk Filling: 1 teaspoon vegetable oil1 (1-pound) package mild breakfast sausage3 tablespoons all-purpose flour2½ cups whole milk1 tablespoon chopped fresh thyme1 teaspoon kosher salt1 teaspoon ground black pepper1 large egg, lightly beaten1 teaspoon water Garnish: chopped fresh thyme 1. Preheat oven to 425°. Line a baking sheet with parchment paper. 2. For dough: In a large bowl, place flour. Using a pastry blender, cut in cold butter until mixture is…

I started my journey in the kitchen when I was just a young girl, maybe around 6 or 7 years old. It was a time when I would eagerly help my mother in the kitchen, from stirring pots of steaming soups to ensuring the perfect amount of water for rice. My father might have hoped I’d develop a passion for tinkering in the garage or something like that, but no, the kitchen was where I belonged from the start. I was drawn to the hands-on experience it offered. What fascinated me most about those early cooking experiences was the joy of creating something tangible, an end product that could be enjoyed. Growing up, my mom had a strict rule: whether you loved the dinner or not, you sat at the…

SKILLET GINGERBREAD CAKE WITH BROWN BUTTER FROSTING Makes about 8 servings Rich spices and thick molasses add a depth of flavor to this easy skillet cake. Cake: ½ cup unsalted butter½ cup firmly packed dark brown sugar1 teaspoon vanilla extract1 large egg1½ cups self-rising flour1 teaspoon ground ginger½ teaspoon ground cinnamon¼ teaspoon ground cloves½ cup whole milk½ cup molasses Frosting: ½ cup unsalted butter2 cups confectioners’ sugar2 to 3 tablespoons whole milk½ teaspoon lemon zest¼ teaspoon vanilla extract⅛ teaspoon kosher salt Garnish: ground cinnamon 1. Preheat oven to 350°. Spray a 10-inch cast-iron skillet with baking spray with flour. 2. For cake: In a large bowl, beat butter, brown sugar, and vanilla with a mixer at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl.…

MOLASSES WALNUT BANANA BREAD Makes 1 (8-inch) loaf This crunchy-topped banana bread puts one of the season’s most beloved flavors on parade: molasses. ¼ cup whole buttermilk1 teaspoon baking soda½ cup unsalted butter, softened¾ cup granulated sugar⅓ cup molasses2 large eggs2¼ cups all-purpose flour½ teaspoon kosher salt½ teaspoon ground cinnamon¼ teaspoon ground nutmeg1½ cups mashed ripe banana (about 3 medium)1 teaspoon vanilla extract½ cup chopped walnuts1 large egg white2 tablespoons firmly packed light brown sugar¼ cup walnut halvesButter, to serve 1. Preheat oven to 325°. Spray bottom only of an 8x4-inch cast-iron loaf pan with baking spray with flour. 2. In a small bowl, stir together buttermilk and baking soda; let stand for 5 minutes. 3. In a large bowl, beat butter, granulated sugar, and molasses with a mixer at medium speed…

WHETHER YOU’RE A BEGINNER BAKER OR SEASONED PROFESSIONAL, your sugar stash is likely well stocked, and if it’s not yet, it soon will be. Sugar, which is a type of carbohydrate, derives mostly from sugar beets and sugarcane, a crop that grows in many regions with a tropical or subtropical climate, such as Florida and Hawaii as well as international locations like Brazil and Thailand. From superfine powder to deliciously gritty granules both incorporated into recipes and sprinkled on top of desserts, this delicious compound is a workhorse in all your favorite recipes. GRANULATED SUGAR The baseline for all sugars, this type is probably what comes to mind when you think about reaching for a sweetener when baking. Also known as white sugar or table sugar, it’s extremely common, easy…

Chef Jordan Herndon’s New Orleans restaurant, Palm & Pine, is nestled in the French Quarter. Dedicated to honoring the heritage of Louisiana cuisine, their restaurant proudly explores “the South, and south of that,” which ranges from the Southern region of the US all the way down to Central America and the Caribbean. After moving to New Orleans and attending culinary school, the power couple knew they wanted to open a restaurant together. But before Palm & Pine came to be in 2019, Amarys and Jordan ran a successful pop-up eatery called The Old Portage, which was located in the popular French Quarter Black Penny bar. Toward the end of The Old Portage’s four-year run, Palm & Pine’s theme came to fruition as the duo finalized where they wanted their future…

CITRUS & HERB TURKEY Makes 10 to 12 servings The spicy bourbon-honey glaze does double duty to help brown the skin while enhancing the overall flavor. Glaze: 1 cup honey¼ cup bourbon2 tablespoons unsalted butter1 teaspoon orange zest2 cloves garlic, grated½ teaspoon kosher salt¼ teaspoon crushed red pepper Turkey: 1 (12- to 14-pound) turkey, thawed and giblets removed½ cup unsalted butter, softened1 tablespoon orange zest1 tablespoon kosher salt1 teaspoon ground black pepper1 head garlic, halved crosswise½ orange6 small yellow onions, halved Garnish: quartered oranges, fresh sage, fresh rosemary 1. Preheat oven to 350°. Place oven rack in lower third of oven. 2. For glaze: In a small saucepan, combine honey, bourbon, butter, orange zest, garlic, salt, and red pepper; cook over medium-high heat, stirring occasionally, for 5 minutes. Remove from heat. 3.…

When thinking through the ultimate comfort foods, homemade chicken and dumplings is likely at the top of the list for many folks, young and old alike. Nothing is quite as satisfying as a warm, savory broth layered with velvety goodness and tender bites of chicken. You probably enjoyed your first bowl of chicken and dumplings back in childhood, watching your mom or grandma plop whatever shaped dumplings they preferred into a homemade broth that they seemingly always had on hand. You were just happy to be the recipient of this cozy creation all while watching a master at work. But mastering this beloved dish is much easier than you think. Secure your favorite cast-iron Dutch oven and grab a trusty rolling pin, and we’ll walk you through all you need…

If you take the time to properly care for your cast-iron cookware, it will reward you and your family with generations of loyal service. Follow these tips to keep your heirlooms—whether seasoned or enameled iron—in tip-top shape. 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…