Southern Cast Iron November/December 2021

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 Jelly-Glazed…

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 site…

Cheryl Day learned to bake the way many of us in the South did: by watching her loved ones whip up sweet treats in the kitchen. She was just 8 years old when she started baking alongside her grandmother, and her passion for it has never waned. Today, she and her husband, Griff, are the proud owners of the acclaimed Back in the Day Bakery in downtown Savannah, Georgia, whose doors opened 20 years ago. But their culinary recognition goes beyond the South—they’ve built a loyal base of customers that spans across the world. While the COVID-19 pandemic put a temporary pause on their ever-growing success, for Cheryl, there’s always a silver lining. The time that the bakery spent closed or operating at half capacity allowed her to focus on other…

SAUSAGE AND WHITE BEAN STEW Makes about 3½ quarts Chock-full of creamy beans, smoky meats, and tender veggies, this stew is inspired by the slow-simmered camp stove dinners that one of the owners of Southern Cast Iron’s parent company cooks during hunting trips. We suggest serving it with plenty of cornbread for soaking up every flavorful drop of thick broth. 1 (16-ounce) package dried white beans*1 large ham hock, scored1 (16-ounce) package smoked sausage*1 (8-ounce) package diced ham, drained2 cups chopped yellow onion1 cup chopped green bell pepper1 cup chopped celery1 tablespoon minced garlic2 (32-ounce) containers low-sodium chicken broth8 sprigs fresh thyme6 fresh bay leaves1½ teaspoons hot sauce*½ cup sliced green onionGarnish: fresh thyme 1. In a large bowl, soak beans in water to cover for at least 8 hours or overnight. Drain well;…

CREAMY BAKED CHEESE Makes about 3 cups There won’t be any leftovers when it comes to this ooey-gooey appetizer. It’s creamy, indulgent, and a definite crowd-pleaser. 1 (8-ounce) package cream cheese, softened1 (8-ounce) package goat cheese, softened1 (8-ounce) container sour cream1 teaspoon lemon zest1 teaspoon minced garlic¼ teaspoon ground black pepper⅛ teaspoon kosher salt¼ cup chopped green onionMini sweet peppers and toasted baguette slices, to serveGarnish: lemon zest, crushed red pepper, chopped green onion 1. Preheat oven to 350°. Spray a 6- to 8-inch cast-iron skillet with cooking spray. 2. In the work bowl of a food processor, process together cream cheese, goat cheese, sour cream, zest, garlic, black pepper, and salt until smooth, stopping to scraping sides of bowl. Add green onion; pulse just until combined. 3. Spread mixture into prepared skillet. 4. Bake until hot…

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, stirring occasionally, until just soft,…