Southern Cast Iron September/October 2020

Along with this issue marking the arrival of autumn, it also marks the 5th anniversary of Southern Cast Iron! Begun as a series of cast iron-themed special issues of our sister magazine, Taste of the South, the first stand-alone issue of Southern Cast Iron premiered on newsstands in fall 2015. From the start, we’ve been guided by our own love for all things cast iron and the relationships we’ve forged with our devoted readers. Your vast knowledge of cooking, collecting, restoring, and educating in all things cast iron is incredibly inspirational to the Southern Cast Iron team and me, so to mark the occasion in this issue, we’ve brought back some of your favorite cast iron recipes and stories from the past five years starting on page 45. There’s a whole…

PRODUCT SPOTLIGHT AEBLESKIVER PAN Aebleskiver are traditional Danish pancake-like treats cooked or baked into a spherical shape in a special cast-iron pan. The food and the pan eventually became synonymous, and thus they share the name. Over the years, we’ve discovered the pan's handiness when whipping up bite-size corn muffins and even Oysters Rockefeller. Cast-iron cookware like this challenges us to think outside the skillet, encouraging us to experiment and see what new delicacies we can create. No matter how you decide to use your pan, it is a worthy addition to any collection. $33.95; lodgemfg.com TASTES & TOOLS 1. ANSON MILLS SEA ISLAND BENNE SEEDS Originally from Africa, benne seeds are often mistaken for sesame seeds. Today, Anson Mills harvests them in Charleston, South Carolina. Try their nutty, toasted-honey flavor in our recipes…

Once you step onto the Roanoke, Virginia, street corner that The River and Rail calls home, your eye is drawn toward the folks seated in an idyllic outdoor patio space, happily enjoying delicious food as fresh fall breezes pass through. A similar experience is being had by patrons once you make your way inside to the restaurant’s modern, intimate dining room, and that’s the moment the anticipation hits. You realize you’re about to enjoy an unforgettable meal—the mouthwatering aroma wafting from the plates as they leave Aaron Deal’s kitchen only serving as further validation. You’re so focused on the menu and your meal that the amount of effort and attention to detail that goes into curating such an experience never fully registers with you. Those finer points are not at…

Robin Clute and her husband became cast iron enthusiasts just a few years ago by happy accident. A friend’s regional Dutch oven competition was short a team and needed replacements when they stepped up to the plate. They were immediately hooked and have since become masters of the competition circuit, taking home top prizes at events like the National Dutch Oven Gathering where this decadent dessert won over the judges. The citrus-packed recipe was inspired by Robin’s craving for a cheesecake that packs a punch of flavor in every bite. This year’s National Dutch Oven Gathering is scheduled for October 8–11 in Mineola, Texas. Visit ndog2020.com for details. TRIPLE-CITRUS CHEESECAKE Recipe courtesy of Robin Clute Makes 1 (10-inch) cheesecake This dessert is guaranteed to impress, and don’t worry when the topping runs down the…

CREAMY CHICKEN, HAM, AND CHEESE BAKE Makes 6 to 8 servings Inspired by the flavors and ingredients of chicken cordon bleu, this hearty family dinner is tailor-made for serving on cool autumn nights. 12 ounces cavatappi pasta4 tablespoons unsalted butter2 cloves garlic, minced¼ cup all-purpose flour3 cups low-sodium chicken stock1 cup heavy whipping cream, room temperature1 tablespoon Dijon mustard1 teaspoon kosher salt½ teaspoon ground black pepper1 (8-ounce) package extra-sharp white Cheddar cheese, shredded and divided2 cups shredded rotisserie chicken1 cup diced ham2 tablespoons chopped fresh parsley, plus more for garnish 1. In a 12-inch enamel-coated cast-iron braiser, cook pasta according to package directions. Drain well; wipe pan dry. 2. Preheat oven to 450°. 3. In same pan, melt butter over medium-high heat. Add garlic; cook, stirring frequently, until fragrant, about 2 minutes. Whisk in flour until…

CREAMY MUSHROOM AND WILD RICE SOUP Makes about 2 quarts Brimming with rich, earthy flavor, this cozy soup is exactly what we crave when the weather gets cool. 2 tablespoons unsalted butter3 large carrots, halved lengthwise and chopped crosswise2 stalks celery, halved lengthwise and chopped crosswise1½ cups chopped leeks (white and light green parts only)2 cloves garlic, minced1 cup wild rice blend*1 (32-ounce) carton chicken stock2 cups water1 tablespoon minced fresh thyme2 teaspoons kosher salt½ teaspoon ground black pepper1 (8-ounce) package sliced baby portobello mushrooms1 (10.5-ounce) can cream of mushroom soup2 tablespoons chopped fresh parsley 1. In a Dutch oven, melt butter over medium-high heat. Add carrots, celery, leeks, and garlic; cook, stirring frequently, until leeks are softened, 5 to 6 minutes. Stir in rice; cook, stirring frequently, for 3 minutes. Stir in stock,…