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Southern Cast IronSouthern Cast Iron

Southern Cast Iron

Holiday Potluck 2019

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_time1 min.
southern cast iron special issues

EDITORIAL EDITOR Nancy Meeks MANAGING EDITOR Mary-Kate Tucto FOOD EDITOR Sarah Ward ASSISTANT EDITOR Georgia Clarke SENIOR COPY EDITOR Rhonda Lee Lother COPY EDITOR Barbara McCarthy EDITORIAL ASSISTANT Daniel Dubuisson CREATIVE DIRECTOR/PHOTOGRAPHY Mac Jamieson SENIOR PHOTOGRAPHER John O’Hagan PHOTOGRAPHERS Jim Bathie, William Dickey, Nicole Du Bois, Stephanie Welbourne Steele SENIOR DIGITAL IMAGING SPECIALIST Delisa McDaniel DIGITAL IMAGING SPECIALIST Clark Densmore GROUP CREATIVE DIRECTOR Deanna Rippy Gardner SENIOR STYLIST Sidney Bragiel STYLISTS Caroline Blum, Courtni Bodiford, Lucy Finney, Mary Beth Jones, Beth K. Seeley, Melissa Smith TEST KITCHEN DIRECTOR Irene Yeh ASSISTANT TEST KITCHEN DIRECTOR Melissa Gray FOOD STYLISTS/RECIPE DEVELOPERS Laura Crandall, Kathleen Kanen, Tricia Manzanero, Vanessa Rocchio, Elizabeth Stringer ASSISTANT FOOD STYLIST/RECIPE DEVELOPER Anita Simpson Spain DIGITAL MEDIA MARKETING DIRECTOR Tricia Wagner Williams MARKETING COORDINATOR Vicky Lewis SENIOR ONLINE EDITOR Courtney duQuesnay DIGITAL DESIGNER Stephanie Lambert ADMINISTRATIVE HUMAN RESOURCES DIRECTOR Judy Brown Lazenby IT DIRECTOR Matthew Scott Holt DEALER PROGRAM MANAGER Janice Ritter ADMINISTRATIVE ASSISTANT/EDITORIAL Alex Kolar INTEGRATED MARKETING…

access_time14 min.
breakfast

Orange Rolls with Cream Cheese Icing Makes 8 Serve these sweet and zesty rolls straight from the skillet to keep them warm. 3½ cups all-purpose flour1 cup warm water (105° to 110°)6 tablespoons unsalted butter, melted¼ cup nonfat dry milk3 tablespoons granulated sugar2½ tablespoons orange zest1 (0.25-ounce) package active dry yeast2 teaspoons kosher salt½ cup orange marmalade1 teaspoon ground ginger½ teaspoon ground cardamom4 ounces cream cheese, softened¼ cup unsalted butter, softened2 cups confectioners’ sugar, sifted1 to 2 tablespoons fresh orange juiceGarnish: orange zest 1. In a large bowl, beat flour, 1 cup warm water, melted butter, dry milk, granulated sugar, zest, yeast, and salt with a mixer at low speed until combined. 2. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm,…

access_time14 min.
breads

Cheesy Herb Rolls Makes 10 A great side to any meal, these rolls are a cheesy, garlicky dream. ½ cup warm whole milk (105° to 110°)½ cup warm water (105° to 110°)2 tablespoons sugar2¼ teaspoons active dry yeast3 cups all-purpose flour1½ teaspoons kosher salt6 tablespoons unsalted butter, melted and divided1 large egg yolkCheese and Herb Filling (recipe follows)½ cup (½-inch pieces) fresh mozzarella cheese1 teaspoon chopped fresh oregano1 teaspoon chopped fresh thyme1 teaspoon chopped fresh basil 1. In a medium bowl, stir together warm milk, ½ cup warm water, sugar, and yeast. Let stand until mixture is foamy, about 5 minutes. 2. In the bowl of a stand mixer fitted with the paddle attachment, whisk together flour and salt. With mixer on low speed, add milk mixture, 4 tablespoons melted butter, and egg yolk, beating…

access_time12 min.
main dishes

Beef Wellington with Whiskey Gravy Makes 6 to 8 servings Layered with an earthy mushroom spread and wrapped in crispy puff pastry, this comforting main is our idea of perfection. 2 tablespoons vegetable oil1 (2- to 3-pound) center-cut beef tenderloin, fat trimmed3½ teaspoons kosher salt, divided1¼ teaspoons ground black pepper, divided3 tablespoons unsalted butter1 pound fresh mushrooms, minced (about 3 cups)1 cup finely chopped onion (about 1 small onion)1 tablespoon tomato paste3 tablespoons whiskey1 tablespoon finely chopped fresh thyme1 (17.3-ounce) package frozen puff pastry, thawed according to package directions1 large egg, lightly beatenWhiskey Gravy (recipe follows) 1. Place a wire rack inside a rimmed baking sheet. 2. In a large cast-iron skillet, heat oil over medium-high heat. Sprinkle beef all over with 2½ teaspoons salt and 1 teaspoon pepper. Add beef to pan; cook until…

access_time13 min.
sides

Apple and Sweet Potato Gratin Makes 8 to 10 servings Creamy and flavored with fresh thyme, this delicious side dish gets additional sweetness and texture from crisp apples. 1 tablespoon vegetable oil2½ cups chopped yellow onion⅓ teaspoon kosher salt, divided2 tablespoons water4½ cups (1⁄8-inch-thick) sliced peeled sweet potatoes2 cups (⅛-inch-thick) sliced Gala apples (about2 medium apples)2 cups (¼-inch-thick) sliced Granny Smith apples (about 2 medium apples)1¾ cups shredded fontina cheese, divided3 teaspoons chopped fresh thyme, divided⅓ teaspoon ground black pepper, divided¾ cup heavy whipping cream1 tablespoon unsalted butter, cubed¼ cup panko (Japanese bread crumbs)Garnish: chopped fresh thyme 1. Preheat oven to 375°. 2. In a 12-inch cast-iron skillet, heat oil over medium-high heat. Reduce heat to medium. Add onion; cook until lightly browned, about 4 minutes. Reduce heat to medium-low; stir in ¼ teaspoon salt.…

access_time9 min.
easy suppers

Brunswick Stew Pot Pie Makes 6 servings Using smoked brisket from your favorite barbecue shop helps this one-skillet meal come together quickly. Filling: 1 tablespoon vegetable oil1 cup chopped onion1 cup chopped carrot3 cups chopped smoked brisket (about 1 pound)1 cup crushed tomatoes1 cup barbecue sauce½ cup frozen corn kernels, thawed½ cup frozen baby lima beans, thawed½ cup beef broth2 tablespoons chopped fresh parsley½ teaspoon kosher salt¼ teaspoon ground black pepper Topping: 1½ cups all-purpose flour1½ teaspoons baking powder¾ teaspoon kosher salt1 cup whole buttermilk3 tablespoons vegetable oil 1. Preheat oven to 375°. 2. For filling: In a 10-inch cast-iron skillet, heat oil over medium-high heat. Add onion and carrot; cook until softened, about 4 minutes. Stir in brisket, tomatoes, barbecue sauce, corn, lima beans, broth, parsley, salt, and pepper. Bring to a simmer over medium-low heat; cook…

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