Indholdsfortegnelse for Comfort Food Classics 2023 i Southern Cast Iron

Comfort food has the ability to lift our spirits when we’re down, welcome someone new to the neighborhood, remind us of happy times, and so much more. Although comfort food appeals to everyone, it can be classified in a number of ways, which is why we rounded up some of our best-in-class recipes that are both comforting and classic for a reason. Starting with the savory side of things, there are seven chapters filled with everything from cozy casseroles, indulgent mac and cheeses, and hearty breads to fried favorites, cozy soups and stews, and homestyle slow cooker meals. Picture this: there’s a chill in the air, and you’ve got time on your hands to cook, so you take the opportunity to cozy up to a big bowl of Chicken &…

FRIED PICKLES Fry any of your favorite pickles from dill chips to okra spears. Makes 6 to 8 servings Canola oil, for frying1½ cups plain yellow cornmeal½ cup all-purpose flour2 teaspoons kosher salt, divided1 cup whole buttermilk4 cups pickles, drained well 1. In a small cast-iron Dutch oven, pour canola oil to fill halfway, and heat over medium-high heat until a deep-fry thermometer registers 350°. 2. In a shallow dish, whisk together cornmeal, flour, and 1 teaspoon salt. Add buttermilk to another shallow dish. Dip pickles into buttermilk, letting excess drip off; dredge in cornmeal mixture, coating well. 3. Working in batches, fry pickles until golden brown, 2 to 3 minutes, adjusting heat to maintain 350°. Let drain on paper towels; sprinkle with remaining 1 teaspoon salt. Serve immediately. BUTTERMILK…

FRENCH ONION SOUP Caramelizing the onions in this classic soup may take a bit of patience, but we promise the delectable results will be well worth the wait. Makes 2 quarts ½ cup unsalted butter1½ pounds yellow onion, halved and cut lengthwise into ⅛-inch-thick slices1½ pounds red onion, halved and cut lengthwise into ⅛-inch-thick slices4 cloves garlic, minced2 sprigs fresh thyme1 bay leaf6 cups beef broth1 teaspoon kosher salt1 teaspoon ground black pepper1 baguette, cut into ⅓-inch-thick slices and toasted½ cup shredded fontina cheeseGarnish: fresh thyme 1. In a large enamel-coated cast-iron Dutch oven, heat butter over medium-high heat until bubbly. Add yellow onion; cook, stirring frequently, until softened, 4 to 6 minutes. Add red onion; cook, stirring frequently, until softened, 4 to 6 minutes. Reduce heat to medium. Cook, stirring…

FIG POUND CAKE CRUMB BARS Save a few slices of pound cake or use up any leftover pieces that are going slightly stale for the crumb crust and topping. Makes 9 CLASSIC POUND CAKE 2 cups unsalted butter, softened3 cups granulated sugar4 large eggs2 teaspoons vanilla extract½ teaspoon almond extract4 cups all-purpose flour1¾ teaspoons kosher salt¼ teaspoon baking soda1 cup whole milk BARS ⅓ cup salted butter, softened½ cup firmly packed light brown sugar½ teaspoon ground cardamom1½ cups fig preserves*5 fresh figs, quarteredGarnish: confectioners’ sugar 1. Preheat oven to 325°. Spray a 16-cup straight-sided metal tube pan or 2 (9x5-inch) metal loaf pans with baking spray with flour. 2. For pound cake: In a 5- to 6-quart mixing bowl, beat butter and granulated sugar with a mixer at medium speed…

MORAVIAN SUGAR CAKE Canned puréed sweet potato offers convenience to this recipe. Smashed roasted sweet potato can also be used, but decrease the flour to 3 cups in step 1 and add additional flour as needed. Makes 1 (13x9-inch) cake ½ cup warm milk (105° to 110°)½ cup plus 1 teaspoon granulated sugar, divided1 (0.25-ounce) package active dry yeast¾ cup canned puréed sweet potato6 tablespoons unsalted butter, melted and cooled1 large egg1 teaspoon kosher salt4 cups all-purpose flour, divided¾ cup firmly packed light brown sugar2 teaspoons ground cinnamon¼ teaspoon grated fresh nutmeg¼ cup cold unsalted butter, cubed 1. In a large bowl, stir together warm milk and 1 teaspoon granulated sugar. Sprinkle yeast over milk mixture. Let stand until mixture is foamy, about 5 minutes. Add sweet potato, melted butter, egg,…

CLASSIC COLLARD GREENS Potlikker, the flavorful broth at the bottom of a pot of collard greens, is delicious with cornbread, but you’ll want to save some for the Biscuits & Potlikker Gravy on page 12, too. Makes about 6 servings 2 tablespoons olive oil2 cups chopped sweet onion2 pounds fresh collard greens, stemmed and chopped1 smoked ham hock2 cups chicken stock1 tablespoon green hot sauce2 teaspoons kosher salt3 tablespoons apple cider vinegar 1. In a large Dutch oven, heat oil over medium-high heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Add collard greens, in batches, stirring until wilted. Add ham hock, stock, hot sauce, and salt; cover and cook over medium heat, stirring occasionally, until collards are tender, about 25 minutes. Remove ham hock. Stir in vinegar. Serve…

LOADED HASH BROWNS CASSEROLE Meaty, cheesy, creamy, and richly indulgent, this casserole is just the kind of dish you want to cozy up to. Makes 8 servings 1 pound ground mild pork sausage1 cup chopped red bell pepper1 cup chopped yellow onion½ cup chopped green onion3 tablespoons unsalted butter3 tablespoons all-purpose flour1½ cups whole milk1½ cups chicken broth2 cups shredded Monterey Jack cheese with peppers2 cups shredded sharp Cheddar cheese, divided1 cup sour cream2 teaspoons hot sauce1½ teaspoons seasoned salt½ teaspoon ground black pepper1 (26-ounce) package frozen shredded hash brown potatoes, thawedGarnish: chopped fresh chives 1. Preheat oven to 350°. 2. In a 12-inch cast-iron skillet, cook sausage over medium-high heat until browned and crumbly. Remove sausage with a slotted spoon, and let drain on paper towels, reserving drippings in skillet.…

SLOW COOKER PORK RIBS WITH SPICY COLA SAUCE There’s no reason to be intimidated to cook ribs at home. Your trusty slow cooker makes things easy-breezy. Makes about 4 servings 2 (2½-pound) racks baby back ribs3 tablespoons canola oil, divided2¼ teaspoons kosher salt, divided1¼ teaspoons ground black pepper, divided1 (12-ounce) can cola1½ cups ketchup, divided½ cup firmly packed light brown sugar2 teaspoons smoked paprika1 teaspoon garlic powder1 teaspoon onion powder3 teaspoons hot sauce, divided2 tablespoons distilled white vinegar2 teaspoons Worcestershire sauce 1. Spray a 6-quart slow cooker with cooking spray. 2. Using a sharp knife, pierce thin membrane on back of ribs. Peel to remove; discard. Cut each rack in half. Brush ribs with 2 tablespoons oil; sprinkle with 2 teaspoons salt and 1 teaspoon pepper. 3. Brush a cast-iron skillet…

SPICED RUM-PECAN POUND CAKE Try using a variety of citrus, such as grapefruit, blood orange, and satsuma, in the ambrosia for a zestier finish. Makes 1 (15-cup) Bundt cake 1 cup unsalted butter, softened½ (8-ounce) package cream cheese, softened1 cup granulated sugar1 cup firmly packed light brown sugar3 large eggs3 cups plus 1 tablespoon all-purpose flour, divided2 teaspoons baking powder½ teaspoon kosher salt¾ cup whole milk¼ cup spiced rum1 teaspoon vanilla extract1 cup chopped pecans, toastedSpiked Ambrosia (recipe follows), to serveSweetened whipped cream, to serve 1. Preheat oven to 325°. Spray a (15-cup) Bundt pan with baking spray with flour. 2. In a large bowl, beat butter and cream cheese with a mixer at medium speed until creamy. Add sugars, and beat until fluffy, 3 to 4 minutes, stopping to scrape…

BREADS & DOUGHS Basic Pie Dough 64 Classic Buttermilk Cornbread 20 Honey Butter Fan Rolls 22 No-Knead Dutch Oven Bread 21 Sweet Cornbread Muffins 19 CONDIMENTS & TOPPINGS Basic Dredge 30 Candied Pecans 79 Chocolate Frosting 94 Cornmeal Dredge 27 Harvest Spice Blend 87 Spiked Ambrosia 77 DESSERTS Apple Sheet Cake 95 Caramel-Apple Pie 63 Chocolate Chess Pie 64 Chocolate Mayonnaise Cake 94 Chocolate-Sour Cream Pound Cake 78 Coconut Cream Pie 66 Easy Caramel Sheet Cake 93 Fig Pound Cake Crumb Bars 69 Lemon Meringue Pie 61 Moravian Sugar Cake 91 Peanut Butter & Pepper Jelly Cookies 85 Praline Oatmeal Cookies 88 Pumpkin Bundt Cake with Toffee Sauce 80 Salted Dulce de Leche Brownies 72 Slice & Bake Butter Pecan Cookies 84 Spiced Chocolate Chip Cookies 87 Spiced Rum-Pecan Pound Cake…

SWEET CORNBREAD MUFFINS Some Southerners like their cornbread savory, and others like it sweet, and these yummy muffins offer a little bit of both. Makes 18 1½ cups all-purpose flour1½ cups plain yellow cornmeal3 teaspoons baking powder1 teaspoon kosher salt2 cups whole buttermilk, room temperature1 cup firmly packed light brown sugar½ cup unsalted butter, melted and slightly cooled2 large eggs, room temperature6 tablespoons crushed baked cheese crackers* 1. Preheat oven to 400°. 2. In a large bowl, whisk together flour, cornmeal, baking powder, and salt. In a medium bowl, whisk together buttermilk, brown sugar, melted butter, and eggs. Stir buttermilk mixture into flour mixture just until combined. 3. Spray 18 muffin cups with baking spray with flour. Divide batter evenly into prepared muffins cups, filling each three-fourths full. Sprinkle with…

COVER RECIPE ULTIMATE MAC & CHEESE Two kinds of cheese, plenty of bacon, and fresh herbs and spices make this creamy side dish one of a kind. Makes 8 to 10 servings ½ cup unsalted butter½ cup all-purpose flour⅔ cup minced yellow onion4 cups whole milk1 pound thick-cut bacon, cooked and crumbled, divided4½ cups shredded Colby-Jack cheese, divided2½ cups shredded smoked Gouda cheese, divided3 tablespoons whole-grain mustard3 teaspoons fresh thyme leaves, divided1½ teaspoons kosher salt½ teaspoon ground black pepper½ teaspoon ground red pepper¼ teaspoon grated fresh nutmeg1 (16-ounce) package large shells pasta, cooked according to package directions 1. Preheat oven to 350°. 2. In a 12-inch cast-iron skillet, melt butter over medium-high heat. Add flour, whisking to combine. Cook, whisking constantly, until mixture is light brown, about 15 minutes. Add onion;…

LEMON MERINGUE PIE This decadent pie with a creamy filling and citrusy crust is an absolute dream. Try it with Meyer lemons if you have them! Makes 1 (9-inch) pie CRUST 1¼ cups all-purpose flour1 teaspoon kosher salt1 teaspoon sugar8 tablespoons cold unsalted butter, cubed3 to 4 tablespoons whole buttermilk, chilled FILLING 1½ cups sugar½ cup cornstarch¼ teaspoon kosher salt1½ cups water2 teaspoons lemon zest½ cup fresh lemon juice4 large yolks3 tablespoons unsalted butter TOPPING 1 cup sugar4 large whites, room temperature¼ teaspoon kosher salt½ teaspoon vanilla extract 1. Preheat oven to 425°. 2. For crust: In a medium bowl, stir together flour, salt, and sugar. Using 2 forks or a pastry blender, cut in butter until mixture is crumbly. Add buttermilk, 1 tablespoon at a time, stirring until a…

SLICE & BAKEBUTTER PECAN COOKIES These melt-in-your-mouth cookies are best served with a tall glass of milk. Makes 48 2 cups finely chopped pecans1¼ cups unsalted butter, divided1½ teaspoons kosher salt, divided1 cup confectioners’ sugar2 teaspoons vanilla extract2 cups all-purpose flour¼ teaspoon baking powder1 tablespoon turbinado sugar 1. Preheat oven to 350°. 2. Place pecans and ¼ cup butter on a rimmed baking sheet. Bake for 8 minutes, stirring occasionally. Remove from oven, and sprinkle with 1 teaspoon salt. Let cool completely. 3. In a medium saucepan, melt remaining 1 cup butter over medium heat. Cook, stirring occasionally, until butter turns a medium-brown color and has a nutty aroma, about 10 minutes. Let cool until butter is solid but soft, about 1 hour. 4. In a large bowl, beat brown…