Innehållsförteckning för November/December 2021 från Southern Cast Iron

The holidays are just around the corner, and lucky for you, this issue is packed with some of our tastiest eats and sweets yet. It’s all about baked goods, homemade treats for gifting, and cozy seasonal dishes, all of which make the most of your cast iron collection one recipe at a time. Personally, my sweet tooth is aching just thinking about which recipe I’m going to treat my family and friends (and myself) to first, and there’s so much to choose from in this issue, whether it’s Pumpkin-Chocolate Swirl Cake on page 44, Gingerbread Cheesecake on page 50, or Red Velvet Sweet Rolls on page 77. Once you’ve got dessert planned, check out the showstopping holiday menu we’ve lined up on page 27, including a knockout Orange- and Pepper…

GINGERBREAD BISCUITS Makes about 12 Warm, fluffy biscuits should always have a place on your breakfast table, so start off Christmas morning right with a big batch of these spice-infused beauties. 3½ cups all-purpose flour1 tablespoon firmly packed light brown sugar1 tablespoon kosher salt, plus more for sprinkling if desired1 tablespoon baking powder1½ teaspoons ground ginger1½ teaspoons ground cinnamon½ teaspoon baking soda¼ teaspoon ground nutmeg¼ teaspoon ground cloves1¼ cups cold unsalted butter, cubed1 cup cold whole buttermilk1½ tablespoons unsulphured molasses1 large egg, lightly beatenGingerbread Butter (recipe follows) 1. In a large bowl, whisk together flour, brown sugar, 1 tablespoon salt, baking powder, ginger, cinnamon, baking soda, nutmeg, and cloves. Using a pastry blender, cut in cold butter until mixture is crumbly. 2. In a small bowl, whisk together buttermilk and…

Red velvet cakes have been a showpiece of Southern holiday dessert tables for longer than most can remember, but you may be surprised to learn that this ruby red confection once contained unusual ingredients. Red velvet cake is believed to be the offspring of a Victorian-era dessert, velvet cake, that often used cocoa to create a softer, smoother crumb. During that time, bakers found that combining non-Dutch processed cocoa (which was typically the only kind available) with acidic ingredients like vinegar produced a chemical reaction that resulted in a faintly red cake. Later, during the 1920s and ’30s, additions of buttermilk only amplified the color, but during World War II, food rations caused bakers to get creative. When ingredients were scarce, bakers turned to beet juice or puréed beets to…

LANCASTER CAST IRON NO. 8 SKILLET Mark Longenecker, co-owner of Lancaster Cast Iron with friend Brandon Moore, fell in love with cast iron at a young age thanks to a 120-year-old Griswold skillet passed down through his family. So, when the two began researching how to create their own pans, they sought inspiration from several early 20th-century pans while keeping in mind their desire to construct a visually appealing and functional pan for cooks who once strayed from cast iron due to its cumbersome nature. Thus, the durable, smooth, lightweight No. 8 skillet was born using traditional American cast iron sizing metrics dating back to the 1800s. This 10.5-inchpan weighs in at around 4 pounds, making it one of the lightest of its size on the market. Head to their…

CORNBREAD BISCOTTI Makes about 20 These crunchy sticks will be the most delicious dipper to serve alongside the season’s cozy soups and hearty green salads. 2 (6-ounce) packages buttermilk cornbread and muffin mix*1 cup grated Parmesan cheese, divided2 teaspoons chopped fresh thyme1 teaspoon ground black pepper¼ cup cold unsalted butter, cubed3 large eggs, divided¼ cup cold whole buttermilk 1. Preheat oven to 350°. Lightly spray a 15-inch round cast-iron baking pan with baking spray with flour. 2. In the work bowl of a food processor, pulse together cornbread mix, ¾ cup cheese, thyme, and pepper until combined. Add cold butter; pulse until mixture is crumbly, 5 to 6 times. 3. In a small bowl, whisk together 2 eggs and cold buttermilk. With processor running, add egg mixture in a slow,…

A few years ago, my good friend Lydia encouraged me to write more, and after a little thinking on what I should do, I started a blog called The Appalachian Tale. It gave me a place to gather my thoughts, and I wanted to tell the story of my growing up in Appalachia. It wasn’t long, though, before food became part of those tales, and sometimes it is the tale. I was asked once what made food, or cooking, Appalachian. Well, sometimes it’s hard to see the trees for the forest, and I wasn’t sure right then how to answer. I grew up on Appalachian food, so I had to think about what that really meant, and it occurred to me that the reason food was the story so many…

PUMPKIN AND SWEET POTATO LASAGNA Makes 6 to 8 servings (photo on pages 36 and 42) This cheesy casserole deliciously captures the essence of late fall, and thanks to its generous layers of filling produce, we promise you won’t want for any meat with this hearty dinner. 3 tablespoons unsalted butter2 medium sweet onions, thinly sliced⅓ cup all-purpose flour4 cups whole milk2 tablespoons chopped fresh thyme1 tablespoon kosher salt1 teaspoon ground black pepper1 (15-ounce) can pumpkin1½ cups cottage cheese1 large egg12 oven-ready lasagna noodles1½ pounds sweet potatoes, peeled and sliced ⅛ inch thick4 cups fresh spinach10 ounces Gruyère cheese, shreddedGarnish: fresh thyme 1. Preheat oven to 350°. Spray a 13x9-inch cast-iron baking pan with cooking spray. 2. In a medium Dutch oven, melt butter over medium heat. Add onions; cook,…

CARAMELIZED ONION AND THYME CORNBREAD Makes 1 (10-inch) loaf Every breadbasket needs a hearty cornbread in it, and this recipe has no shortage of deliciousness thanks to silky, sweet onions and herbs along with crispy edges and a fluffy center. 8 tablespoons unsalted butter, divided4 cups sliced yellow onion (about 2 medium onions)2 cups plain yellow cornmeal1 cup all-purpose flour1½ tablespoons chopped fresh thyme1 tablespoon baking powder1½ teaspoons kosher salt2½ cups whole buttermilk2 large eggsGarnish: fresh thyme 1. Preheat oven to 425°. 2. In a 10-inch cast-iron skillet, melt 2 tablespoons butter over medium heat. Add onion; cook, stirring occasionally, until soft and golden brown, 15 to 20 minutes. Reserve ½ cup onion in a small bowl. Transfer remaining onion to a medium bowl. 3. Wipe skillet clean. Add remaining…

Q: I LOVE TO BAKE, ESPECIALLY DURING THE HOLIDAYS, BUT SOMETIMES I GET TO THE MIDDLE OF A RECIPE AND REALIZE I DON’T HAVE AN INGREDIENT I NEED. HELP! A: We’ve all been there. Maybe you forgot an item on your list while shopping at the grocery store, or you thought you had plenty of buttermilk but realize it’s not quite enough for that cake you’ve got your heart set on. But fear not; here are some common baking substitutions to tide you over in a pinch. Self-Rising Flour For 1 cup self-rising flour, sift together 1 cup all-purpose flour, 1½ teaspoons baking powder, and ¼ teaspoon salt. To accurately measure flour, loosely spoon it into a dry measuring cup, overfilling slightly, and then scrape a straight edge across the…

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 apply a very thin coat of vegetable oil, rubbing it into the surface. Heat on the stovetop over medium-low heat or in the oven at 300° until dry, about 10 minutes. Let cool; wipe surface with a clean kitchen towel, and heat for 5 more minutes. RESPECT YOUR CAST IRON Taking…