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Southern Cast IronSouthern Cast Iron

Southern Cast Iron Cast Iron Baking 2018

From skillet suppers to classic sides, Dutch oven dinners to mouthwatering pies, Southern Cast Iron delivers the beloved flavors of classic home cooking. Southern Cast Iron highlights unique collectibles, shares tips for caring for your favorite pans, and gives in-depth stories of collectors, chefs, and foundries. Take a look inside the world of cast-iron cooking and history. Beautifully photographed and printed on high-quality paper, it’s a magazine to share with friends and family, and return to each time you pull your favorite skillet out of the cupboard.

Country:
United States
Language:
English
Publisher:
Hoffman Media
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$29.99
6 Issues

IN THIS ISSUE

access_time2 min.
cleaning & care

CAST IRON REVITALIZATION If your heirlooms fall victim to rust, don’t despair. Follow these steps to get them back in action. 1. Scrub with a stiff-bristle brush and hot soapy water to remove any rust or buildup. Rinse well, and dry completely.2. Brush a light coating of oil on inside and outside of pan; wipe off excess.3. Place a sheet of foil or a rimmed baking sheet on lower rack of oven to catch drips. Place oiled pan upside down on middle rack of oven.4. Bake at 400° for about 1 hour. Turn off oven, and let pan cool completely in oven. Repeat as necessary. Store in a cool, dry place. SEASONING TIP Be conservative when applying oil to your pans for seasoning. Using too much can result in a sticky residue. NO HEIRLOOM? NO…

access_time11 min.
biscuits, cornbread & quick loaves

SKILLET BUTTERMILK BISCUITS Makes about 6 Double or triple this recipe, and freeze the unbaked biscuits to enjoy another day. 3 cups self-rising flour¾ cup cold unsalted butter, cubed1 cup whole buttermilk, chilled2 teaspoons vegetable oil FIRST Preheat oven to 450°. NEXT In a large bowl, place flour. Using a pastry blender, cut in cold butter until mixture is crumbly. Gradually add buttermilk, stirring just until dry ingredients are moistened. NEXT On a lightly floured surface, gently knead dough 4 times. Roll dough to ¾-inch thickness. Fold dough in half. Using a 3-inch round cutter, cut dough, rerolling scraps only once. NEXT Wipe bottom and sides of an 8-inch cast-iron skillet with oil. Place pan in oven until very hot, about 5 minutes. Carefully remove pan from oven. Place biscuits in hot pan, overlapping slightly if needed. LAST…

access_time16 min.
sweet & savory yeast breads

ROSEMARY-POTATO DUTCH OVEN BREAD Makes 1 loaf A twist on a classic potato bread, this Dutch oven loaf pairs perfectly with any menu. 6 cloves garlic, unpeeled1 tablespoon olive oil1 cup cooked mashed russet potatoes¾ cup warm water (105° to 110°)¼ cup firmly packed light brown sugar3 cups bread flour, plus more for dusting1 tablespoon instant yeast1 tablespoon chopped fresh rosemary2 teaspoons kosher salt1 teaspoon ground black pepper FIRST Preheat oven to 400°. NEXT In a small bowl, toss together garlic and oil. Transfer to a sheet of foil, and wrap to cover completely. NEXT Bake for 30 minutes. Let cool completely. Remove peels, and discard; set cloves aside. NEXT In the bowl of a stand mixer fitted with the dough hook attachment, stir together potatoes, ¾ cup warm water, and brown sugar. In a large bowl,…

access_time9 min.
cookies & bars

BACON-CHOCOLATE CHIP COOKIES Makes about 36 If you’re a fan of sweet and salty combinations, you’ll go nuts for these decadent cookies. ½ cup unsalted butter, softened¾ cup granulated sugar¾ cup firmly packed light brown sugar½ cup chilled bacon drippings1 teaspoon vanilla extract2 large eggs2¼ cups all-purpose flour1 teaspoon baking soda1 teaspoon kosher salt1 (12-ounce) package center-cut bacon, cooked and crumbled3 cups bittersweet chocolate morselsGarnish: flaked sea salt FIRST Preheat oven to 375°. NEXT In a large bowl, beat butter, sugars, bacon drippings, and vanilla with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. NEXT In a medium bowl, whisk together flour, baking soda, and salt. With mixer on low speed, gradually add flour mixture to…

access_time12 min.
pies & cobblers

CLASSIC APPLE PIE Makes 1 (10-inch) pie Packed with fresh apples, this pie is perfect for cool autumn days. 4 pounds apples*, cored and sliced¾ cup granulated sugar½ cup firmly packed light brown sugar1 teaspoon ground cinnamon½ teaspoon kosher salt¼ teaspoon ground ginger3 tablespoons cornstarch All-Butter Piecrust (recipe follows)1 tablespoon heavy whipping cream1 tablespoon coarse sugar FIRST In a large bowl, toss together apples, sugars, cinnamon, salt, and ginger. Let stand for 30 minutes. NEXT Preheat oven to 375°. NEXT Transfer apple mixture to a colander, and drain excess liquid. Place apple mixture back in bowl; stir in cornstarch. NEXT On a lightly floured surface, roll half of All-Butter Piecrust into a 12-inch circle. Transfer to a 10-inch cast-iron skillet, pressing into bottom and up sides. Fold edges under, and crimp as desired. Spoon apple mixture into…

access_time11 min.
cast iron cakes

BOURBON-PECAN UPSIDE-DOWN CAKE Makes 1 (10-inch) cake The ooey, gooey bourbon-laced topping soaks into this tender cake, making it one of our favorite upside-down delights. Topping: 1 cup roughly chopped pecans½ cup unsalted butter, cubed½ cup firmly packed light brown sugar¼ cup light corn syrup2 tablespoons bourbon¼ teaspoon kosher salt Cake: 1⅔ cups all-purpose flour¾ cup granulated sugar1 teaspoon baking powder¾ teaspoon kosher salt½ teaspoon baking soda1 cup whole buttermilk½ cup unsalted butter, melted1 tablespoon bourbon2 large eggs FIRST Preheat oven to 350°. NEXT For topping: Spray a 10-inch cast-iron skillet with cooking spray. Add pecans, butter, brown sugar, corn syrup, bourbon, and salt. Cook over medium heat, stirring occasionally, until smooth, 2 to 3 minutes. Remove from heat. NEXT For cake: In a medium bowl, whisk together flour, granulated sugar, baking powder, salt, and baking soda. In a…

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