Table of contents for September/October 2022 in Southern Cast Iron

Living in the South inevitably means long, hot summers, and as uncomfortable as that can be in the moment, I’ll always be a “summer forever” person. I love piddling away outside in my container gardens, strolling my town’s farmers’ markets, and, of course, spending as much time as possible in the sugary sands of the Gulf Coast beaches. When fall starts knocking at my door, though, I welcome it with open arms. This time of year is a haven for crisp, cool evenings and a reprieve from the sweltering sun, but even more to my liking, it signifies a new crop of harvest-fresh produce and seasonal flavors that are just waiting to take on new life in my trusty cast-iron pans. From the crisp sweet tartness of autumnal apples to…

APPLE-PEAR-CRANBERRY GALETTE Makes 1 (9-inch) galette A galette is essentially a less labor-intensive pie that produces an equally delicious product. This one beautifully showcases three fall fruits in a flaky-crunchy crust for an easy dessert or even breakfast the next day. 3 tablespoons cornstarch2 tablespoons fresh lemon juice2 cups chopped peeled Honeycrisp apple (about 1 large)1 cup chopped peeled Anjou pear (about 2 medium)⅔ cup firmly packed light brown sugar1 teaspoon ground cinnamon¼ teaspoon kosher salt1 (14.1-ounce) package refrigerated piecrusts½ teaspoon water½ cup fresh or frozen cranberries1 large egg, lightly beaten2 teaspoons turbinado sugar 1. In a small bowl, whisk together cornstarch and lemon juice until dissolved. In a small enamel-coated cast-iron Dutch oven, bring apple, pear, brown sugar, cinnamon, salt, and cornstarch mixture to a boil over medium heat,…

CHICKEN, MUSHROOM, AND ASPARAGUS POT PIE Makes 6 to 8 servings Chicken Madeira inspired this delicious casserole that’s crowned with layers of flaky puff pastry. 1 tablespoon olive oil1 tablespoon kosher salt½ teaspoon ground black pepper1½ pounds boneless skinless chicken breasts, cut into ½-inch pieces¼ cup unsalted butter1 (8-ounce) package sliced fresh baby portobello mushrooms1 cup sliced leek½ cup all-purpose flour2 cups chicken broth1 cup dry Madeira wine1 pound fresh asparagus, trimmed and cut into 1-inch pieces1 teaspoon chopped fresh thyme½ (17.3-ounce) package frozen puff pastry, thawed according to package directions1 large egg1 tablespoon waterGarnish: fresh thyme 1. Preheat oven to 400°. 2. In a 12-inch cast-iron skillet, heat 1 tablespoon olive oil over medium-high heat. Sprinkle salt and pepper all over chicken. Add chicken to skillet; cook, stirring occasionally,…

LODGE SMOKER SKILLET The deep flavor that’s achieved when food is cooked low and slow on a smoker is hard to beat. But what to do if you don’t have or don’t want a freestanding smoker? Enter the Lodge 6.5-Inch Seasoned Cast-Iron Smoker Skillet. Its signature teardrop ventilation holes allow smoke to penetrate whatever you’re cooking while keeping wood chips contained, and the sturdy handle on the lid makes for easy maneuvering when a refill is needed. Best of all, it works with any type or size of grill. $24.95; lodgecastiron.com TASTES & TOOLS 1. CAROLINA HONEY BEE COMPANY UPCOUNTRY WILDFLOWER HONEY Based in Travelers Rest, South Carolina, the family-owned Carolina Honey Bee Company has deep roots in the western Carolinas and prides itself on curating and harvesting premium honey…

BAKED GREEK FONDUE Makes about 3 cups (photo on page 20) Fragrant mint, dill, and oregano marry with feta and cream cheese for a luxurious spread that’s begging to be served at your next get-together. 2 (8-ounce) blocks feta cheese, cubed1 pint grape tomatoes1 (6-ounce) jar pitted Kalamata olives, drained well and halved2 cloves garlic, minced1 large shallot, minced1 tablespoon olive oil5 sprigs fresh oregano, divided4 ounces cream cheese, softened2 teaspoons chopped fresh dill, divided2 teaspoons chopped fresh mint, dividedPita chips, to serve 1. Preheat oven to 425°. 2. In a 10-inch cast-iron skillet, place feta in center. Scatter tomatoes, olives, garlic, and shallot around feta. Drizzle with olive oil; top with 4 oregano sprigs. 3. Bake until tomatoes burst, about 25 minutes. Discard oregano sprigs; reserve a few tomatoes…

CREAMY PECAN-STUFFED SWEET POTATOES Makes 4 servings Sort of like a deconstructed, sweet and spicy homage to Southerners’ well-loved sweet potato casserole, this sensational side will pleasantly surprise anyone you serve it to. 4 medium sweet potatoes, scrubbed well and pricked all over with a fork1 tablespoon olive oil1¼ teaspoons kosher salt, divided3 ounces cream cheese, softened¼ cup unsalted butter, softened2 tablespoons firmly packed light brown sugar¾ teaspoon chili powder½ teaspoon ground cinnamon½ cup plus 2 tablespoons finely chopped pecans, dividedCane or sorghum syrup, to serve 1. Preheat oven to 425°. 2. Rub potatoes with oil; sprinkle with 1 teaspoon salt. Place potatoes in a 10-inch cast-iron skillet. 3. Bake until potatoes are easily pierced with a fork, 45 to 55 minutes. Remove potatoes from skillet, and let cool enough…

SKILLET PULL-APART BISCUITS Makes 10 to 12 servings Whether it’s morning, noon, or night, you’ll never go wrong with a skilletful of biscuits on a Southern table. We learned this simple yet genius method of cutting biscuits directly in the skillet from Erika Council of Biscuit Bomb Atlanta fame. Slather these beauties with butter, top with jam, sop gravy with them, and anything else your heart desires. 3½ cups all-purpose flour2 tablespoons granulated sugar1 tablespoon kosher salt1 tablespoon baking powder½ teaspoon baking soda1¼ cups cold unsalted butter, cubed1 cup cold whole buttermilk1 egg, beaten 1. Preheat oven to 425°. Spray a 10-inch cast-iron skillet with cooking spray. 2. In a large bowl, whisk together flour, sugar, salt, baking powder, and baking soda. Using a pastry blender, cut in cold butter until butter…

TENDER, JUICY CHICKEN WITH A GOLDEN BROWN CRUST Chicken breasts are an obvious choice for family dinners, but sometimes, we crave the comfort and crunch of deep-fried chicken. But who wants to go through all that time and effort on a weeknight? Fortunately, there’s another way of achieving crispy-crusted, bronzed chicken with minimal effort—satisfaction guaranteed. CRISPY PAN-FRIED CHICKEN Makes 4 servings The options are endless for these beauties. Serve them simply with a salad or green veggie, turn them into chicken Parmesan, layer them in a sandwich, and so much more. 3 boneless skinless chicken breasts3½ teaspoons kosher salt, divided1¾ teaspoons ground black pepper, divided2⅓ cups panko (Japanese bread crumbs)1¼ teaspoons dried Italian seasoning1 cup all-purpose flour¾ teaspoon onion powder¾ teaspoon garlic powder¾ teaspoon paprika3 large eggsVegetable oil, for fryingLemon wedges,…

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 on the stovetop over medium-low heat or in a 300° oven until dry, about 10 minutes. Let cool; wipe the surface with a clean towel, and heat for 5 minutes more. RESPECT YOUR CAST IRON Taking care…

Appetizers and Snacks Baked Black-Eyed Pea Dip 26 Baked Greek Fondue 25 Deviled Seafood Dip 25 Roasted Cauliflower Hummus 25 Savory Pecan Sandies 51 Spinach-Artichoke Dip 25 Breads and Doughs Apple-Pecan Sticky Buns 44 Coffee-Date-Nut Bread 83 English Muffin Loaves 76 Garlic-Caraway Soda Bread 76 Honey-Butter Fan Rolls 95 Skillet Pull-Apart Biscuits 74 Sour Cream and Onion Scones 74 Sticky Bun Dough 44 Sun-Dried Tomato Muffins 74 Desserts Apple-Pear-Cranberry Galette 41 Chocolate-Chicory Cream Pie 83 Country Ham-Wrapped Apples and Raisin Chutney with Sweet Potato Sorghum Biscuits 15 Creamy Georgia Peanut Pie 18 Fig and Golden Raisin Bars 41 Gingered Pear and Chocolate Upside-DownCake 44 Lemon–Sweet Tea Cake 83 Roasted Grape Dutch Baby 41 Spiced Buttermilk Pie 33 Toppings and Sauces Buttermilk Whipped Cream 33 Creamy Lemon Frosting 83 Sage-Pecan Pesto…

For many chefs, early memories of sitting stove-side, hoping to offer a helping hand and get in on the action, while relatives prepare weeknight dinners or seasonal feasts are foundational to their careers. Jeff Carter is no exception. Before picking up the mantle of executive chef at Dancing Bear Lodge & Appalachian Bistro in Townsend, Tennessee, Jeff spent years following his father’s every move in the kitchen. From everyday meals to fancy fixin’s on special occasions, his father did it all, and Jeff took a quick and meaningful interest. “I guess I can say it all started with him,” Jeff says. “He loved to cook, and Creole food was probably his favorite. I grew up relatively close to New Orleans, so those traditional Big Easy flavors and dishes were what…

SMOKED PEPPERED PORK TENDERLOIN Makes 6 servings (photo on page 29) Brining the pork before smoking keeps the meat tender and juicy. Be sure you have an instant-read thermometer on hand to check for doneness. 1 cup sour cream1 cup plus 2 tablespoons stone-ground mustard, divided1 tablespoon prepared horseradish1 tablespoon plus ½ teaspoon kosher salt, divided½ cup plus ¼ teaspoon ground black pepper, divided1 teaspoon chopped fresh chives¼ cup mustard seeds2 dried bay leaves, crushed1 cup water1 cup firmly packed light brown sugar2 quarts cold water¼ cup apple cider vinegar1 (2½-pound) package pork tenderloins1 tablespoon cornstarch3 tablespoons olive oilLodge Smoker Skillet and wood chips 1. In a small bowl, whisk together sour cream, 2 tablespoons mustard, horseradish, ½ teaspoon salt, and ¼ teaspoon pepper until smooth; sprinkle with chives. Cover and…

When you bite into your favorite baked good, a flaky pastry, a slice of sandwich bread, or even your choice of pasta, you might not be thinking about the single most important component in it: flour. This modern-day baking essential has had quite the journey over the last 30,000 years. Even with the most primitive humans, scientists have confirmed through cave paintings that flour did in fact exist in the diets of people in the Paleolithic era. They likely made it by hand-grinding the wheat grains with a smooth, flat stone—a process we can liken to using a mortar and pestle. Lucky for us, today’s flour comes neatly packaged on the shelves at our local grocer, and we are leaps and bounds from the single, hand-ground variety. Now, there are…

LEMON–SWEET TEA CAKE Makes 1 (13x9-inch) cake (photo on page 78) This easy stir-together cake was inspired by Southerners’ love for adding a splash of lemonade to their glasses of sweet iced tea. Save your fork because you’ll want a second slice of this tangy treat. 1 cup boiling water4 regular-size iced tea bags¾ cup unsalted butter, melted1½ cups granulated sugar½ cup firmly packed light brown sugar3 large eggs, room temperature⅓ cup whole milk, room temperature2 teaspoons vanilla extract3 cups all-purpose flour2 teaspoons baking powder1 teaspoon kosher salt¼ teaspoon baking sodaCreamy Lemon Frosting (recipe follows)Garnish: lemon slices 1. In a small heatproof bowl, combine 1 cup boiling water and tea bags. Cover and let stand for 15 minutes. Squeeze excess liquid from bags; discard bags. Let tea cool completely. 2.…

I fell head over heels in love with cast iron in the grilling aisle of my local hardware store. I grew up with a mom who is an amazing cook and a grandma who could take flour and transform it into what I imagined a hug tasted like. I was always in the kitchen, observing and passively taking it in but not actively participating. It wasn’t until I went away to college and got homesick for my mom’s cooking that the desire to cook hit hard. I still remember calling her up and asking her how to make arroz con pollo. From then on, the hunger to learn, grow, and turn humble ingredients into something created with love became a passion of mine. As a Florida native, grilling has always…