Innholdsfortegnelse for September/October 2019 i Southern Cast Iron

As the early days of fall bring us a welcome break from summer’s heat, we’re bringing you this incredible new issue of Southern Cast Iron. Although I personally embrace the motto of “endless summer,” all the scrumptious autumn eats are just too tempting for me to resist. We have a little bit of everything going on in this issue. Pay homage to a seasonal delicacy with our stunning fig feature starting on page 71, and find ways to enjoy apples, the most popular of the harvest fruits, beginning on page 31. Put your Dutch ovens and braisers to work with hearty one-pan dinners starting on page 51, and break out your cast-iron chicken fryer because we’ve taken fried chicken to the next level with crispy, crunchy recipes starting on page…

CHEESE AND HERB ANGEL BISCUITS Makes about 13 These cheesy, herb-flecked biscuits are light and fluffy thanks to the addition of three leaveners—yeast, baking powder, and baking soda. ¼ cup warm water (105° to 110°)1 tablespoon sugar1 (0.25-ounce) package active dry yeast2½ cups all-purpose flour1½ teaspoons baking powder1 teaspoon flaked sea salt½ teaspoon baking soda½ cup all-vegetable shortening, room temperature¾ cup whole buttermilk, room temperature½ cup shredded sharp Cheddar cheese½ cup shredded extra-sharp white Cheddar cheese2 teaspoons chopped fresh chives2 teaspoons chopped fresh dill1 teaspoon chopped fresh thyme2 tablespoons salted butter, melted Garnish: melted butter, flaked sea salt, chopped fresh herbs 1. In a small bowl, stir together ¼ cup warm water, sugar, and yeast. Let stand until mixture is foamy, about 5 minutes. 2. In a large bowl, whisk…

CREAMY PEANUT AND SWEET POTATO SOUP Makes 1½ quarts A bowl of this rib-sticking soup is just what a cold fall night calls for. 5 slices thick-cut bacon, chopped¾ cup chopped green onion¾ cup chopped red bell pepper4 cloves garlic, minced4 cups cubed sweet potato(about 2 large sweet potatoes)3½ cups low-sodium chicken broth, divided1 bay leaf¾ cup creamy peanut butter¼ cup heavy whipping cream2 teaspoons kosher salt1 teaspoon smoked paprika¾ teaspoon ground cumin¼ teaspoon ground black pepper½ cup chopped salted cocktail peanuts1 tablespoon hot sauceGarnish: chopped green onion, choppedsalted peanuts 1. In a large cast-iron Dutch oven, cook bacon over medium heat until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving 2 tablespoons drippings in pot. 2. Add onion, bell pepper, and garlic to…

“THINKING BACK ON HISTORY, APPALACHIA WASN’T AN EASY PLACE TO LIVE. I THINK PEOPLE MADE DO WITH WHAT THEY HAD AND MADE THE BEST OF IT.”—Appalachian native Karl Worley Driving through Appalachia in the wee morning hours of a crisp October day is like stepping back in time. Rolling fields of golden sorghum stalks await their harvest while time-worn, paint-chipped barns and a patchwork of farms dot the lush ruby-hued autumnal landscape. In this beautiful corner of the country, life is slower and days seem longer, and it’s the present-day pioneers who inhabit the spacious land who keep the pace. The Appalachian Regional Commission defines Appalachia as 420 counties in 13 states spanning as far north as southern parts of New York and as far south as portions of Alabama…

SELF-RISING CORNMEAL MIX Makes about 8 cups Using self-rising cornmeal mix eliminates or decreases the need for added leavening agents, simplifying the recipe and ingredients. 6 cups blue, yellow, or white plain stone-ground cornmeal*1½ cups all-purpose flour½ cup baking powder4 teaspoons kosher salt 1. In a large bowl, whisk together all ingredients. Store in an airtight container (labeled with date) for up to 1 year. *We used McEwen & Sons Stone Ground Cornmeal. DID YOU KNOW? Flour was made standard in most selfrising cornmeal mixes only in the last decade. To make a more traditional (and gluten-free) mix, omit flour, reduce baking powder to 3 tablespoons, and reduce salt to 2 teaspoons. Although the recipes in this feature were developed using our Self-Rising Cornmeal Mix, and do require flour, you…

Q: WHAT TOOLS DO I NEED FOR COOKING IN CAST IRON OVER A LIVE FIRE? A: While it may seem intimidating to cook a full meal over an open flame, all you need alongside your trusty cast iron are a few basic household tools. Armed with the right equipment and a little information, you’ll have a hot, deliciously smoky meal to serve your family and friends this fall. We’ve found that a firepit with an adjustable grill grate (available at big-box hardware stores for less than $100) works great, but all our live-fire recipes can be cooked over in-ground firepits as well. The key component is being able to elevate the food about a foot above the flames. This can also be done by elevating a grill grate with rocks, cement…

Recipe courtesy of Jocelyn Delk Adams Makes 1 (10-inch) cake Caramelized apples bring a punch of fall flavor to this simple upside-down cake. 2 (14-ounce) bags washed and ready-to-eat apple slices (about 7 cups fresh unpeeled Granny Smith apple slices)1 cup caramel sauce*1 teaspoon sea salt ¼ cup apple cider½ teaspoon ground cinnamon¼ teaspoon ground nutmeg1 tablespoon pure vanilla extract1 (15.25-ounce) yellow cake mix*⅔ cup unsalted butter, melted 1. Preheat oven to 350°. Spray a 10-inch cast iron skillet with baking spray with flour. 2. Spread apples across bottom of prepared skillet in a decorative pattern. Drizzle caramel sauce onto apples, and sprinkle with sea salt. Pour apple cider onto apples. Sprinkle cinnamon and nutmeg onto apples, and drizzle with vanilla. Sprinkle dry cake mix onto apples to cover completely;…

PRODUCT SPOTLIGHT There are few things Southerners love more than crispy fried chicken. Every bite sparks memories of our family members standing over the stove, cooking each piece to golden perfection. But sometimes a standard skillet is just too shallow for frying, so we often turn to the ever-versatile cast-iron chicken fryer. Combining a deep skillet with a tight-fitting lid, its ample space and superb heat maintenance make the process more manageable. It’s our go-to for deep frying—especially the fried chicken recipes starting on page 87—but that’s not its only use. Let it stand in for your Dutch oven the next time you bake a beautiful loaf of bread, or take it out to your grill to get a sizzling supper over the flame. Whether indoors or out, the castiron…

ALABAMA PEANUT CO. BIRMINGHAM, ALABAMA Boiled or roasted with inventive flavors like Buffalo Ranch or Sriracha Lime, the peanuts from this downtown Birmingham hot spot will please any palate. alabamapeanut.com SOUTHERN GRACE FARMS ENIGMA, GEORGIA Whether you’re looking for bulk raw peanuts, a bag of roasted salted peanuts, or a can of butter toffee-coated peanuts, this Georgia farm has got you covered. southerngracefarms.com HOLLAND FARMS MILTON, FLORIDA The self-deemed “Nuttiest Place Around” is a great stop for strolling through an autumn pumpkin patch or corn maze—and of course for stocking up on bags of green peanuts or a pound or two of boiled peanuts. hollandfarmsonline.com MITCHELL FARMS COLLINS, MISSISSIPPI You can find fresh green peanuts at this Mississippi farm from late August until mid-November, so be sure to make it…

SPANISH MAC AND CHEESE Makes 6 to 8 servings Briny olives balance out the rich sauce in this twist on hamburger mac. 1 tablespoon olive oil1 pound ground sirloin1 tablespoon smoked paprika3 teaspoons kosher salt, divided½ teaspoon ground cumin½ teaspoon ground black pepper1 medium Spanish onion, thinly sliced1 large red bell pepper, seeded and thinly sliced4 cloves garlic, thinly sliced2 tablespoons all-purpose flour2 cups whole milk1 (14.5-ounce) can diced tomatoes, drained3 cups shredded Manchego cheese1 (16-ounce) package elbow macaroni, cooked according to package directions1 tablespoon chopped fresh oreganoGarnish: sliced green olives, chopped fresh oregano, shredded Manchego cheese, smoked paprika 1. In a large cast-iron Dutch oven, heat oil over medium-high heat. Add beef, paprika, 1½ teaspoons salt, cumin, and pepper; cook until beef is browned and crumbly, about 5 minutes.…

Beer-Battered Chicken Makes 4 to 6 servings These chicken tenderloins are battered in beer and deep-fried to perfection. Add french fries and a spicy chipotle ketchup to the menu for an instant family favorite. 1 cup lager beer*1 large egg1 cup all-purpose flour1 tablespoon chopped fresh thyme2 teaspoons kosher salt1 teaspoon baking soda¼ teaspoon ground black pepperVegetable oil, for frying2 pounds chicken tenderloinsFrench fries and chipotle ketchup (see Kitchen Tip), to serve 1. In a large bowl, whisk together beer and egg. In a small bowl, whisk together flour, thyme, salt, baking soda, and pepper; gradually whisk flour mixture into beer mixture until smooth. Cover and let stand at room temperature for 25 minutes. 2. In a 12-inch cast-iron skillet, pour oil to halfway full, and heat over medium heat…

ROASTED SWEET POTATO PIE Makes 1 (10-inch) pie Roasted sweet potatoes lend a deep caramelized flavor to this dessert. Toss a few extra in the oven when making them for supper, and freeze the pulp so you can make this creamy pie at any time. 2 pounds sweet potatoes1 (14.1-ounce) package refrigerated piecrusts3 teaspoons cold water, divided3 large eggs, divided¼ cup unsalted butter, softened1¼ cups granulated sugar¾ cup firmly packed light brown sugar¾ cup evaporated milk⅔ cup all-purpose flour2 teaspoons vanilla extract1¾ teaspoons pumpkin pie spice½ teaspoon kosher saltSweetened whipped cream, to serve 1. Preheat oven to 400°. Line a baking sheet with foil. 2. Prick sweet potatoes all over with a fork, and place on prepared pan. 3. Bake until tender and natural sugars start to bubble out of…

Chris Coleman grew up in a small town outside of Charlotte, North Carolina, where children played outdoors until the streetlights turned on each night. His mother was a pianist at their church, and his father worked for a nearby energy company. But each year when school let out, this son of the suburbs traveled to southern Mississippi for a summer on his grandparents’ farm. “We called them Mawmaw and Pawpaw,” Chris recalls. “They had horses, raised cattle, had a little pecan orchard and big fig tree. And Mawmaw had these massive blueberry bushes that had gotten as tall as trees.” It was on this farm in Purvis, Mississippi—a town of just over 2,000 inhabitants—that young Chris learned to love food. Days began at the breakfast table where the family gathered…

APPLE SKILLET CAKE Makes 1 (12-inch) cake This cake is the perfect post-apple-picking treat, highlighting the seasonal flavor and star-shaped core of your fresh-picked fruits. 1 cup shredded peeled Gala or Golden Delicious apples2¼ cups self-rising flour1½ cups granulated sugar1½ teaspoons ground cinnamon½ teaspoon ground ginger½ teaspoon ground nutmeg¾ cup whole milk½ cup canola oil3 large eggs, lightly beaten1¼ teaspoons vanilla extract, divided10 to 12 (¼-inch-thick) slices Honeycrispapples3 (¼-inch-thick) slices small apples, such asRockit1 cup confectioners’ sugar2 tablespoons fresh lemon juice 1. Preheat oven to 325°. Spray a 12-inch cast iron skillet with baking spray with flour. 2. Pat shredded apples dry with paper towels. In a large bowl, whisk together flour, granulated sugar, cinnamon, ginger, and nutmeg. Make a well in center of flour mixture; add milk, oil, eggs,…

South Louisiana is fertile ground, its swampy landscape home to everything from soulful zydeco music to mouthwatering gumbo and étouffée. Last year, our team ventured southwest to a town in the heart and soul of Cajun country for an annual festival celebrating these long-standing cultural traditions. Since its beginning in 2005, the Blackpot Festival & Cookoff has been luring visitors to Lafayette, Louisiana, for one of autumn’s most exciting events. If you know anything about Cajun culture, you know that good food and good music go hand in hand. So it should come as no surprise that this festival mainly about music was highlighted by a crowd-favorite cast iron cook-off that occurred on the final day. The festivities took place in Vermilionville Historic Village, a fascinating 23-acre living history museum…

Nothing screams fall like a beautiful apple cake. And no one made a better apple cake than my big mama (grandmother). Her cakes have always been the inspiration behind all my recipes, and they truly were the very best I ever tasted. They were rich in flavor, and the crumb was so moist it literally melted in my mouth. I always thought it had something to do with the farm-raised chicken eggs and fresh-churned butter (thanks to Big Mama’s cow, Betsy) she used, but now I am sure it had to do with the love she put in all of her recipes. Even easy recipes like her signature dump cakes turned out absolutely perfect. Her dump cake recipes were humble and old-school but sophisticated in flavor. She had an ability…