Innehållsförteckning för November/December 2019 från Southern Cast Iron

I’ll share a little secret about magazine publishing with you: we get to celebrate Christmas twice each year. Given that we need to work three to four months in advance (and sometimes even a year ahead) to complete all the recipe development, photography, and everything else that goes into producing each issue, our holiday fun begins in July. The one thing that’s guaranteed to get us all in a festive mood no matter the season is—you guessed it—food. Food is at the center of all our holiday celebrations, and whether you stick to your family’s classic recipes or you love trying new dishes to add to your traditions, there are options for everyone inside this issue of Southern Cast Iron. Looking to wow your crowd with a stunning spread? Check…

CLASSIC SOUTHERN CORNBREAD DRESSING Makes 10 to 12 servings Our classic dressing is packed with cornbread flavor. As a shortcut, 14 cups of your favorite store-bought cornbread, crumbled, will do. ½ cup unsalted butter3 cups chopped yellow onion2 cups chopped celery4 cloves garlic, minced2 tablespoons fresh chopped sage1 tablespoon fresh thyme leaves2 cups low-sodium chicken broth5 large eggs1½ teaspoons kosher saltPeppery Cornbread (recipe follows), coarsely crumbledGarnish: fried sage leaves (see Kitchen Tip) 1. Preheat oven to 325°. In a 12-inch cast-iron skillet, melt butter over medium heat. Add onion, celery, and garlic; cook, stirring occasionally, until softened, 5 to 8 minutes. Remove from heat. Add sage and thyme. 2. In a large bowl, whisk together broth, eggs, and salt until well combined. Gently stir in crumbled Peppery Cornbread and onion…

PURPLE SWEET POTATO PIE Makes 1 (10-inch) pie This Southern holiday staple gets an updated look from the beautiful hue of purple sweet potatoes. Regular sweet potatoes can be substituted, if desired. Classic Pie Dough (recipe follows)1 egg white1 teaspoon water3¾ cups mashed roasted purple sweet potatoes (about 4 pounds)1 cup granulated sugar½ cup firmly packed light brown sugar1 cup heavy whipping cream¼ cup unsalted butter, melted2 large eggs2 large egg yolks2 teaspoons apple pie spice2 teaspoons vanilla extract½ teaspoon kosher saltGarnish: marshmallows 1. Let Classic Pie Dough stand at room temperature until slightly softened, about 10 minutes. On a lightly floured surface, roll dough into a 14-inch circle. Transfer to prepared skillet, pressing into bottom and up sides. Fold edges under, and crimp as desired. Freeze for 20 minutes. 2.…

FRIED ACORN SQUASH WITH GARLIC-ROSEMARY SAUCE Makes 4 to 6 servings Beer creates the most delicate and delicious batter for the acorn squash. This is a recipe that’s worth breaking out the frying oil. Vegetable oil, for frying1 cup mayonnaise1 tablespoon chopped fresh rosemary1 tablespoon Creole mustard1 tablespoon apple cider vinegar3 cloves garlic, grated3½ teaspoons kosher salt, divided¾ cup all-purpose flour½ cup cornstarch¾ teaspoon ground black pepper1 cup cold beer1 pound acorn squash, halved, trimmed, seeded, and cut crosswise into ¼-inch-thick slices 1. Fill a large Dutch oven halfway with oil; heat over medium-high heat until a deep-fry thermometer registers 375°. 2. In a small bowl, whisk together mayonnaise, rosemary, mustard, vinegar, garlic, and ½ teaspoon salt; cover and refrigerate. 3. In a large bowl, whisk together flour, cornstarch, pepper,…

CRANBERRY ORANGE MONKEY BREAD Makes 10 to 12 servings Gooey pull-apart bread is ideal when a quickly assembled treat is in order. ⅓ cup granulated sugar½ teaspoon ground ginger½ teaspoon kosher salt, divided¼ teaspoon ground cinnamon2 (16.3-ounce) cans refrigerated buttermilk biscuits, each biscuit quartered1 cup fresh or thawed frozen cranberries½ cup orange marmalade, melted½ cup unsalted butter½ cup firmly packed light brown sugar2 teaspoons vanilla extract 1. Preheat oven to 350°. Spray a 15-cup cast-iron Bundt pan with baking spray with flour. 2. In a large resealable plastic bag, combine granulated sugar, ginger, ¼ teaspoon salt, and cinnamon. Add biscuit pieces to bag; seal and shake well to coat. 3. Layer one-third of biscuits in prepared pan. Sprinkle with half of cranberries; drizzle with half of marmalade. Repeat layers once.…

PUMPKIN SPICE ANGEL BISCUITS Makes about 7 Though not typical for angel biscuit recipes, we cut and stacked the dough for a taller, fluffier bake. 6 cups all-purpose flour,* divided1 cup cold unsalted butter, cubed¼ cup sugar1 (0.25-ounce) package instant yeast1 tablespoon baking powder1½ tablespoons kosher salt1 tablespoon pumpkin pie spice1 teaspoon baking soda2 cups hot whole buttermilk (120° to 130°)1 large egg1 tablespoon waterHoney, to serve 1. Spray a 10-inch cast-iron skillet with cooking spray. 2. In a large bowl, place 3 cups flour. Using a pastry blender, cut in cold butter until crumbly; refrigerate. 3. In another large bowl, whisk together remaining 3 cups flour, sugar, yeast, baking powder, salt, pie spice, and baking soda. Stir in hot buttermilk until combined. Let stand until cool, 3 to 5…

MULLED CIDER Makes about 6 servings Enjoy a mug of warm spiced cider while decorating your tree, or package a bottle of cider and spices as a hostess gift for a holiday party. 1 (50-ounce) jar apple juice or cider1 packet Toasted Mulling Spices (recipe follows)2 slices fresh orangeOrange slices, cinnamon sticks, and honey whiskey (optional), to serve 1. In a large enamel-coated cast-iron Dutch oven, bring apple juice, Toasted Mulling Spices packet, and orange slices to a simmer over low heat. Cover and cook for 1 hour. Serve hot with orange, cinnamon sticks, and whiskey (if using). TOASTED MULLING SPICES Makes about 2 cups 12 cinnamon sticks1 (0.75-ounce) jar whole allspice berries¼ cup whole cloves6 tablespoons cardamom pods2 teaspoons black peppercorns½ cup crystallized ginger, finely chopped10 paper tea filters…

Gaining culinary acclaim in a city with an always-bustling food scene like Charleston, South Carolina, is no easy feat. But James Beard Foundation Award-winning chef Mike Lata has become synonymous with top-quality Carolina cuisine by bringing bright, satisfying flavors to classic Southern recipes. He has an extensive history of training in professional kitchens around the world that he channels regularly for inspiration, but it’s his emphasis on using quality cookware and sourcing produce from local vendors that continues to set his two restaurants apart. “What speaks to me the most as a chef is being able to tie a menu to the seasons through the people who grow and gather the food I cook with,” he explains. “Realizing that may have been the genesis of my career, and I haven’t…

SWEET POTATO PARMESAN CASSEROLE Makes 8 to 10 servings Not a fan of the typical marshmallow or streusel toppings? Give this savory sweet potato casserole a spin. 4 large sweet potatoes, peeled, cooked, and mashed (about 3 pounds)½ cup plus 2 tablespoons unsalted butter, softened and divided¼ cup firmly packed light brown sugar4 large eggs1¾ teaspoons kosher salt, divided¾ teaspoon ground black pepper, divided1½ cups shredded Parmesan cheese, divided2 teaspoons chopped fresh sage⅓ cup panko (Japanese bread crumbs)Garnish: chopped fresh sage 1. Preheat oven to 350°. 2. In a large bowl, beat potatoes, ½ cup butter, brown sugar, eggs, 1½ teaspoons salt, and ½ teaspoon pepper with a mixer on low speed until smooth. Stir in 1 cup cheese and sage. Spoon into a 10-inch cast-iron skillet. 3. In a…

Understanding the family tree of Greek restaurants in Birmingham, Alabama, is like solving a Rubik’s Cube—a task best suited for the patient. In Birmingham’s Homewood neighborhood, there’s Demetri’s BBQ, a barbecue joint opened by Demetri Nakos in 1973 and currently run by his son Sam. Downtown, meat-and-three restaurant Ted’s has been a local institution since Ted Sarris opened it in 1973; today, it is owned by Beba and Tasos Touloupis, another Greek couple who bought it from Ted in 2000. There’s also Nabeel’s, a café in Homewood owned by Ottavia and John Krontiras, and a jaunt away in Bessemer lies The Bright Star, a restaurant started by Tom Bonduris in 1907 that’s still operating as one of the country’s oldest family-owned spots. There’s also Gus’s Hot Dogs opened by Gus…

Q: HOW CAN I GET ORGANIZED FOR COOKING BIG HOLIDAY MEALS? A: Hosting a holiday gathering can be intimidating, whether you’re cooking your first Thanksgiving lunch or your 50th Christmas dinner. But with some planning and organization, you’ll stay on track and stress free. Following Santa Claus’s lead, we’ve made this handy list that you can check twice for all your special occasions. TWO WEEKS AHEAD • Finalize your menu, and gather all recipes.• Make a grocery list of everything you’ll need, including often-overlooked items such as ice for drinks, salt and pepper for the table, and butter for serving with bread. Go through your pantry to see what you already have on hand, and then shop for nonperishables. Don’t forget storage containers for leftovers.• Confirm the head count of your…

Like many Southerners, I celebrate New Year’s Day with a traditional meal of pork, collards, and black-eyed peas. And like many in the region, I also come from a long line of superstitious people. My very superstitious father impressed upon me from an early age the notion that eating this meal was the key to a year full of wealth, success, and good fortune. While there’s no doubt that every Southerner has a slightly different take on New Year’s supper, there are a few staple ingredients that are bound to be a part of everyone’s meal. Black-eyed peas, cornbread, and greens symbolize prosperity because they resemble coins, gold, or dollar bills. Pork is thought to represent progress—because pigs root forward—and so eating pork will help you move forward through the…

Beverages Mulled Cider 94 Breads and Doughs Apple and Squash Crisp 29 Apple Pecan Quick Bread Wedges 51 Buttermilk-Rosemary Biscuits 74 Classic Pie Dough 90 Cranberry Orange Monkey Bread 50 Cranberry Swirl Bread 51 Garlic-Herb Spiral Rolls 50 Giant Skillet Biscuit 73 Orange Buttermilk Sweet Rolls 21 Orange Marmalade Bread 98 Parmesan Black Pepper Biscuits 73 Peppery Cornbread 43 Pumpkin Spice Angel Biscuits 73 Rosemary-Cane Syrup Cornbread 51 Sage and Sweet Potato Roll Wreath 50 Sun-Dried Tomato Drop Biscuits 74 Condiments and Toppings Blood Orange Marmalade 96 Bourbon Whipped Cream 29 Buttermilk Frosting 21 Cranberry Mustard Sauce 103 Cranberry-Pepper Sauce 36 Honey Cardamom Butter 98 Pear Chutney 83 Sugared Cranberries 91 Toasted Mulling Spices 94 Desserts Ambrosia Pound Cake 91 Chocolate-Peppermint Skillet Cookie 95 Cranberry Cream Pie 91 Glazed Fruitcake…