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CONTENTS
November | December 2023
Volume 9, Issue 6

First
FrOm tHe EdItOrS 7
’Tis the season for all things cast iron

CaSt IrOn CuPbOaRd 9

KitchenAid 6-quart cast-iron
Dutch oven

ChEf’s TaBlE 11
Amarys Koenig Herndon and
Jordan Herndon (New Orleans, LA)
of Palm & Pine

sAvOr tHe sTaTe 17

Texas chili con carne

Next 57
DuTcH oVeN cOmFoRt 31
Cozy stews and soups for this pan

lEt’s tAlK tUrKeY 39

A tasty main to adorn your table

lOvE yOuR lEfToVeRs 41

Ways to give leftover food new life
Last
mAsTeR cLaSs 85
fEsTiVe sWeEtS & TrEaTs 49 Chicken and dumplings
Holiday desserts in favorite flavors
tRaVeLiNg sKiLlEt 89
rEmEmBeRiNg a lEgEnD 61 Sweta Patel (@thetableofspice)
Honoring Phyllis Hoffman DePiano,
a leader, friend, and inspiration fRoM tHe pAnTrY 91
Sugars
bRuNcH fAvOrItEs 65
A host of casseroles, quiches, uSe & cArE 93
and more
uNiQuE & aNtIqUe 95
BaKe & ShArE 75 Mini Bundt cakes on the cover
Batches of sweets ideal for gifting Citrus & Herb Turkey page 40
to others and for treating yourself ReCiPeS & ReSoUrCeS 97

3 SOUTHERN CAST IRON

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 Southern
CAST IRON
®

November/December 2023 Volume 9, Issue 6

EDITORIAL

EDITORIAL DIRECTOR Daniel Schumacher ADMINISTRATIVE SENIOR ART DIRECTOR

MANAGING EDITOR Morgan Crawford Scott Tracy Wood-Franklin
FOOD EDITOR Jan Potter SENIOR ART DIRECTOR Cailyn Haynes
FEATURES EDITOR Daniel Dubuisson
OVERNIGHT EDITOR-AT-L ARGE Jean-Paul Bourgeois SENIOR ST YLISTSidney Bragiel
GINGERBREAD SENIOR COPY EDITOR Meg Lundberg ST YLISTS Maghan Armstrong, Courtni Bodiford,
SWEET ROLLS COPY EDITOR Adrienne Davis Lucy Finney, Maggie Hill, Mary Beth Jones,
page 84 EDITORIAL ASSISTANT Christina Fleisch Donna Nichols

SENIOR PHOTOGRAPHER TEST KITCHEN DIRECTOR Laura Crandall

John O’Hagan FOOD ST YLISTS/RECIPE DEVELOPERS
PHOTOGRAPHERS Ola Agbodza, Aaron Conrad,
Jim Bathie, Kyle Carpenter, Katie Moon Dickerson, Nicholas Gregory,
Stephanie Welbourne Steele Kathleen Kanen, Vanessa Rocchio,
Amanda Stabile, Izzie Turner
SENIOR DIGITAL IMAGING SPECIALIST TEST KITCHEN ASSISTANT/PREP COOK
Delisa McDaniel Madison Harvel
DIGITAL IMAGING SPECIALIST Clark Densmore

D I G I TA L M E D I A A D M I N I S T R AT I V E
MARKETING COORDINATOR Morgan Barbay PRODUCTION/CIRCUL ATION Samantha Sullivan
ONLINE EDITOR Rachel Marshall EXECUTIVE ASSISTANT Charlotte Gibens
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Southern Cast Iron ISSN 2572-7052 is published bi-monthly by Hoffman Media, LLC, 2323 2nd Avenue North; Birmingham, AL 35203. 1-888-411-8995. The cover and contents of Southern Cast Iron are fully
protected by copyright and cannot be reproduced in any manner without written consent of Hoffman Media. All rights reserved in all countries. Southern Cast Iron assumes no responsibility for unsolicited photographs
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5002; Boone, IA 50950. ©2023 Hoffman Media, LLC. Printed in the USA.
 From the Editors

CAST IRON-FILLED FESTIVITIES

’ is the season! Pull out your trusty skillet, do-it-all Dutch Gingerbread Sweet Rolls (page 84), and Vanilla-Peppermint

T oven, and any other favorite cast-iron pieces (we’re

looking at you, Turk’s head pan on page 95) because
they’re sure to serve as the workhorses for every holiday party
Mini Bundts (page 96)—need we say more?

Of course, the star of the holiday meal is often the turkey, as

and get-together now through December. You’re in for a treat!
From front to back, this issue is filled to the brim with delicious
recipes and tips that’ll showcase your skills in the kitchen
without creating additional stress. Hello, holiday bliss!
Possibly more beloved than Santa and presents is the wide
array of decadent cookies, candies, cakes, and more that this
magical time of year brings. You might already have a few
favorites lined up on your must-bake list, but the recipes in
our “Festive Sweets & Treats” and “Bake & Share” features
(starting on pages 49 and 75, respectively) should be at the
very top. Choose from a deliciously curated selection of sweets
to adorn your dinner table or wrap up for the perfect gift
from the kitchen. Cranberry-Apple Pie (page 57), Overnight
seen on our cover. The simple and stunning Citrus & Herb
Turkey (page 40) can be paired with whatever sides your heart
desires. It’s so delicious that you may not have leftovers, but
in case you do, we’ve got you covered there. Our “Love Your
Leftovers” feature takes Thanksgiving staples and turns them
into something new and tasty. Warm up with our Creamy
Turkey and Wild Rice Soup (page 48), dig into our Mashed
Potato Croquettes (page 45), or start your day with our
Thanksgiving Eggs Benedict (page 48).
We hope you enjoy all the cozy dishes made for winter nights
(take a bow, White Chicken Chili on page 38 and Feast of the
Seven Fishes Stew on page 39), shareable bakes to gift to those
you love the most, and so many more crave-worthy recipes.

LeT yOuR cAsT iRoN cOoKwArE dO tHe tAlKiNg aS yOu cReAtE nEw mEmOrIeS aNd nEw tRaDiTiOnS
tHiS sEaSoN. HaPpY cOoKiNg aNd hApPy hOlIdAyS fRoM tHe SoUtHeRn CaSt IrOn fAmIlY.

48 96

For daily cast iron recipes, tips, and stories you don’t want
to miss, be sure to follow us on social media, and show us
your cast iron pride by using #southerncastiron. @southerncastiron @southerncastiron @castironsouth

7 SOUTHERN CAST IRON

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 Chef’s Table

AMARYS KOENIG HERNDON

Z
AND JORDAN HERNDON Z
GeTtInG tO kNoW tHe CrEsCeNt CiTy’s dYnAmIc dUo
BY CHRISTINA FLEISCH

C
hef Jordan Herndon’s New Orleans restaurant, Palm & Pine,
is nestled in the French Quarter. Dedicated to honoring the
heritage of Louisiana cuisine, their restaurant proudly explores
“the South, and south of that,” which ranges from the Southern
region of the US all the way down to Central America and the
Caribbean. After moving to New Orleans and attending culinary
school, the power couple knew they wanted to open a restaurant
together.
But before Palm & Pine came to be in 2019, Amarys and Jordan
ran a successful pop-up eatery called The Old Portage, which was
located in the popular French Quarter Black Penny bar. Toward
the end of The Old Portage’s four-year run, Palm & Pine’s theme
came to fruition as the duo finalized where they wanted their
future restaurant to be and what they wanted to do with it.
“New Orleans is definitely at the core of what we do,” Amarys
explains. “I think we developed the concept of ‘the South, and
south of that’ while we were working as a pop-up and as we were
exploring a lot of different ideas and a lot of different foods. We
set these pretty large boundaries for ourselves—these are the
areas that we’re going to explore and we’re going to cut from, but
everything that we do is with New Orleans in mind, or through
the lens of New Orleans.”

11 SOUTHERN CAST IRON

VISIT
PALM & PINE
308 N. RAMPART STREET
NEW ORLEANS, LA 70112
PALMANDPINENOLA.COM
“We tRy tO fInD a bAlAnCe...
oNe tHiNg wE aLwAyS
hAvE iS sOmEtHiNg
cOoKeD iN cAsT iRoN.”
—JORDAN HERNDON
Jordan adds, “We have a restaurant in the French Quarter, which
is pretty lucky, and we feel the need to celebrate New Orleans,
especially since people come from all over the country to cook
here, which is great. But it’s important to have a foundation and be
grounded in New Orleans cuisine and the culture.”
Amarys and Jordan’s celebration of the city and the region goes
deeper than the concept of their restaurant. All the ingredients used
are locally and regionally sourced. At least once a week, Jordan
heads to the local farmers’ market to gather seasonal ingredients
for the restaurant. Anything that can’t be sourced from the market
is ordered in from the region. “We’re trying to explore a region as
a restaurant. We get our pork from Mississippi; our quail is from
Texas, and seafood is always from the Gulf,” says Jordan.
Amarys and Jordan, like many Southerners, have a strong
connection to their community. This is evident in every part of
their restaurant, from where they get their ingredients and how
the kitchen is run to what events take place at Palm & Pine. Though
they have the final say, the two chefs are not the only ones who
contribute to the menu. The sous chef and other members of the
kitchen staff collaborate as well. “It’s not just me and Jordan; it’s
definitely a team mentality,” says Amarys. “We’re all invested in
what we’re doing, and we’re all proud of the food we make.” This
sense of community started in the home, with both Amarys and
Jordan coming from large families, and was furthered as they
stepped into the New Orleans culinary world. When they ran the
13 SOUTHERN CAST IRON
pop-up, their community embraced them with open arms. “When
we first started out,” Amarys recalls, “everything was so personal
and interactive. Places would host us and let us cook food there.”
Palm & Pine has since returned the favor by hosting other
businesses and working on events together. “It was always going
to be part of our restaurant,” says Amarys. “We’re proud of our
community, so why would we not want to be involved with other
people? We get to cook in one of the coolest cities in the world.”
Palm & Pine hosts burlesque nights, collaborates with other bars in
the South, and takes part in local festivals. The warm, inviting aura
is evident when you set foot into the restaurant, and it’s obvious
that this foundation begins with those at the helm.
The restaurant’s open kitchen allows patrons to peek inside and
watch as the chefs use a go-to kitchen tool—the cast-iron skillet.
“We try to find a balance of different techniques, whether something
is grilled, smoked, boiled, or fried, but one thing we always have is
something cooked in cast iron,” Jordan says. One of Amarys’s recipes
is exclusively made in cast iron—cornbread sticks made in a cast-iron
corn stick pan. “We call them Corn Babies,” Amarys says, “because
they’re so cute.” She continues to explain that almost everything that’s
being sautéed or seared is likely being done in cast iron. Even family
meals (the dishes made for the staff to eat between peak hours) will
sometimes be cooked in cast iron. “We have a nice [cast iron] collection
at the restaurant,” Jordan says. Amarys even hinted that the next cake
to be added to the menu would likely be made in cast iron.
 When asked about their creative process when it comes to
concepting recipes for Palm & Pine, Amarys and Jordan both
agreed that it was difficult to pinpoint but ultimately came
down to the season’s ingredients. The menu varies by season,
and the local harvest largely influences what appears in the
lineup. This holds true for their Turkey Neck and Andouille
Gumbo. Their gumbo comes around when, according to
Jordan, it starts to feel like “gumbo weather,” which tends to
be around late October to November, though at times the New
Orleans heat can push gumbo weather later into the year.
“We do a lot of different spins on different types of
cuisines,” Jordan says, “but at the same time, we thought
it was important to show people who are coming to New
Orleans as tourists what a good gumbo is. Turkey neck has
so much flavor, and it’s a little-used product. Our roux is
real dark Cajun roux made in cast iron. I guess that was my
inspiration. I wanted to do a quintessential cold-weather
gumbo. We put that on the menu in the fall, and it stays on
through Mardi Gras. It’s what you want during festival season
and carnival season. It’s just delicious.”
With Palm & Pine approaching its fifth year, Amarys
and Jordan hope to continue to grow as part of their New
Orleans community and even further, connecting with chefs
and restaurants throughout the South . . . and maybe south
of that.

NOVEMBER | DECEMBER 2023 14

 TuRkEy NeCk aNd AnDoUiLlE GuMbO
Recipe courtesy of Amarys Koenig Herndon and
Jordan Herndon (Palm & Pine, New Orleans)
Makes 5 quarts

A dark chicken stock will deepen the flavor and

is achieved by roasting the bones and vegetables
and simmering the stock for about 12 hours.

2½ cups all-purpose flour

1¾ cups plus 1 tablespoon peanut oil, divided
1½ pounds andouille sausage, casing removed
and large diced
1½ pounds yellow onion, medium diced
3½ cups medium diced poblanos (about
1 pound)
2½ cups medium diced celery
5 teaspoons finely chopped garlic
1 dried bay leaf
½ teaspoon dried thyme
½ teaspoon ground red pepper
1 teaspoon ground black pepper
3 to 4 quarts chicken stock
1 quart braising liquid, reserved from
Blackened & Braised Turkey Necks
(recipe follows), optional
1½ pounds turkey meat, pulled from
Blackened & Braised Turkey Necks,
(recipe follows)
Potato salad or rice and sliced green onions,
to serve

1. In a large cast-iron skillet or Dutch oven,

combine flour and 1¾ cups oil over medium-
low heat; whisk until smooth and a blonde roux
forms, 5 to 10 minutes. Stir with a wooden
spoon until a dark roux is achieved, up to
1 hour. Set roux aside.
2. In a large, wide stockpot (must hold at least
2 gallons), sauté andouille and remaining
1 tablespoon oil over medium-high heat until
sausage is slightly caramelized and edges are
crispy, 10 to 12 minutes. Set andouille aside,
leaving any drippings in pot.
3. In same stockpot, cook onion, poblano,
celery, garlic, bay leaf, thyme, red pepper, and
black pepper over medium heat until tender,
10 to 12 minutes. Reduce heat to low.
4. Carefully add roux to vegetable mixture.
(This will create steam; go slow and stand back.)
5. Add 3 quarts chicken stock and turkey neck
braising liquid, if using. If not using braising
liquid, then add remaining 1 quart chicken
stock. Bring to a low boil over medium-high
heat and cook until mixture begins to thicken.
(A dark gumbo doesn’t need to be very thick,
but it should briefly coat a spoon before
dripping and have a pleasant weight on your
palate when you taste it.)
15 SOUTHERN CAST IRON
6. Add turkey neck meat and reserved
andouille. Adjust seasoning as desired, and
add more stock to thin, if necessary. Discard
bay leaf. Serve with potato salad (like we do)
or rice and green onions.
BlAcKeNeD & BrAiSeD TuRkEy NeCkS
Makes 1½ pounds
5 pounds turkey necks or wings
¼ cup blackening seasoning
2 tablespoons canola oil
1¾ cups sliced smoked onions
(see Kitchen Tip)
2 poblanos, sliced
4 stalks celery, cut in 2-inch pieces
1 head garlic, halved crosswise
1 jalapeño, sliced
2 (12-ounce) lager beers
1½ teaspoons dried thyme
1 dried bay leaf
1 teaspoon black peppercorns
2 cups chicken stock
1. Preheat oven to 350°.
2. Season turkey necks with blackening
seasoning.
3. In a large cast-iron Dutch oven and working
in batches, sear turkey necks on all sides over
medium heat, about 2 to 3 minutes on each
side. Add remaining ingredients.
4. Cover and bake, braising until meat is
tender and meat pulls from the bones, 2 hours
and 30 minutes to 3 hours and 30 minutes.
5. Pull meat from bones. Cover and
refrigerate until using. Strain braising liquid,
discarding solids, and reserve.
• KiTcHeN TiP •
In this recipe, smoked onions bring lots
of flavor. To smoke onions, cut yellow
onions into 1-inch slices and smoke
over mesquite for 45 minutes.
 Savor the State

Z TX Z

LONE STAR STATE FAVORITE

WhEn iT cOmEs tO cHiLi, everyone has their preference. Typically, the dish incorporates many kinds of
beans and spices, tomatoes, and a hearty helping of meat, but Texans will argue that chili con carne, which
translates to chili with meat, should always be made sans beans. While there are many rabbit holes one could
go down surrounding the origin of chili con carne, it’s likely that the Tex-Mex staple was introduced at the
end of the 19th century by the “Chili Queens,” women who served food in San Antonio’s Military Plaza.
Like the name suggests, chili con carne contains plenty of tender chunks of chuck roast, keeping it in line
with the “everything is bigger in Texas” motto we all know and love. But don’t worry, where the dish lacks in
legumes, it makes up for in flavor, using dried ancho chiles and chipotle peppers in adobe sauce to give it
that signature red base and rich, smoky taste that’s sure to satisfy.

ChIlI CoN CaRnE

Makes 6 servings 1. In a large cast-iron Dutch oven, toast ancho
chiles over medium heat until fragrant, about
A big bowl of this Texas-style chili will warm you up all 2 minutes. Let cool. Using kitchen shears, cut
winter long, and the flavor just gets better as it sits. chiles into small pieces and place in a spice
grinder. Process until finely ground.
4 dried ancho chiles, stems and seeds removed 2. In a large bowl, combine beef, 1 teaspoon
4 pounds boneless beef chuck roast, trimmed salt, and black pepper; toss well to coat. In
and cut into 1-inch pieces same Dutch oven, heat oil over medium-high
1½ teaspoons kosher salt, divided heat. Working in 2 batches, cook beef mixture
½ teaspoon ground black pepper until browned. Remove to a bowl.
1 tablespoon vegetable oil 3. In same Dutch oven, melt butter over
1 tablespoon salted butter medium heat. Add onion; cook until lightly
1½ cups chopped yellow onion brown and tender, about 4 minutes. Add garlic;
5 cloves garlic, minced cook for 30 seconds. Stir in reserved ground
1 (1.25-ounce) envelope Tex-Mex chili seasoning ancho chiles, chili seasoning, and tomato paste.
3 tablespoons tomato paste Cook for 1 minute, stirring constantly.
4 cups beef stock 4. Stir in beef mixture, remaining ½ teaspoon
1 cup water salt, stock, 1 cup water, tomato sauce, masa
1 (8-ounce) can tomato sauce harina, brown sugar, Worcestershire, chipotle
2 tablespoons masa harina pepper, and bay leaves. Bring to a boil over
1 tablespoon light brown sugar high heat. Reduce heat to low and simmer,
1 tablespoon Worcestershire sauce uncovered, until beef is tender, about 2 hours
1 chipotle pepper in adobo sauce, minced to 2 hours and 30 minutes, stirring occasionally.
2 bay leaves 5. Remove bay leaves. Serve with sour cream
Sour cream and lime wedges, to serve and lime wedges. Garnish with cilantro, if
Garnish: chopped fresh cilantro desired.

17 SOUTHERN CAST IRON

NOVEMBER | DECEMBER 2023 18
 ADVERTISING

Southern Season’s Greetings

Give the gift of Georgia this year: a holiday haul of natural beauty, culinary
delights, and unique experiences abound during the holiday season.

Make spirits merry and bright with a getaway to one of the Peach State’s many unique cities, towns, and
communities. Celebrate the holidays with trademark Southern hospitality and small-town charm.

COMFORT AND JOY IN ELLIJAY

T
ucked in the North Georgia mountain range, Ellijay
in Gilmer County is the perfect getaway for the
whole family. Known as Georgia’s apple capital, this
picturesque town offers you the chance to escape the ordinary.
Explore the great outdoors, antique stores, and local tastes
and attractions.
A visit to Ellijay isn’t complete without a stop at one of the
many orchards. Grown in the cool foothills of the Blue Ridge
Mountains, the variety of apples picked here are perfect for
making fresh apple pies and warm apple cider. While visiting
the orchards make sure to participate in other fun farm
activities like petting zoos, bakeries, apple tree mazes,
and more.
Don’t let this quiet mountain town fool you—Ellijay has
culinary options that rival any city. Whether you feel like
sampling authentic Cuban fare at Country Corner Kitchen,
sipping cocktails with a view of the Appalachian Mountains
at The Roof, or visiting regional classics like The Pink Pig
and Cantaberry, Ellijay’s restaurant lineup will have you
hungry for more.
Once you’ve had some of the best food the South has to offer,
swing by one of the local vineyards to sample locally grown
wine. With almost a dozen vineyards and counting, Ellijay is a
rising can’t-miss destination on every wine lover’s list.
Ellijay and the surrounding Gilmer County offers numerous
outdoor activities for all skill levels of adventurer. Embrace the
sparkling waters of Carters Lake and the surrounding natural
shoreline. Visit the local marina to rent a boat to spend your
day fishing and relaxing on the lake. Around the lake, enjoy
cozy camping sites and copious hiking trails.
Just 10 miles north of Ellijay, meet the area’s most notorious
resident. Expedition: Bigfoot! is one of the state’s most unique
museums. Delve into the history and mystery surrounding the
urban legend. With a Bigfoot research-and-tech lab, photos,
sketches, footprint casts, and firsthand accounts, even the
biggest skeptics will enjoy all the museum has to offer.
 ADVERTISING
AN ESCAPE TO EATONTON
T
his season, spend a little time in and around the historic
city of Eatonton, located in “Georgia’s Lake Country.”
Slow down and explore some of Eatonton’s history with
its plethora of museums—such as the Georgia Writers’
Museum or the Historic Uncle Remus Museum. Stroll through
downtown Eatonton and get lost in the beautiful Victorian,
Gothic, and antebellum-style homes lining the streets. Spend an
afternoon among the fragrant flora of Butterflies and Blooms in
the Briar Patch, a five-acre volunteer-created green space that
is home to many unique flowers, enjoy the perfect afternoon
picnic under the trees, and then wander the Briar Patch’s
quarter-mile soft walking track that winds through and around
the park’s natural water features.
With two lakes nearby, Lake Oconee and Lake Sinclair, there
is ample opportunity to kayak, paddleboard, jet ski, boat,
wakeboard, or even just float around. At Oconee Springs Park
you can relax on the lake-front beach or jump around on the
on-water inflatables. Set out on the water aboard kayaks,
paddle boards, and pedal boats that are available for rent at the
park or take aim at the Rock Hawk/Oconee Archery Range.
For an off the water adventure, Rock Hawk Effigy and trails
has 15 miles of hiking, biking, and running trails. Learn about
the ancient stone effigy from the outdoor interpretive centers
and view the effigy and surrounding wetlands from the
viewing tower. And as your adventure comes to a close, take
home a bit of Georgia at Lake Oconee’s own Artisans Village
Art Gallery, which sells local arts and crafts from homegrown
creators.
Whether visiting to admire the deep history or looking for an
outdoor adventure, Eatonton and its surrounding treasure
trove of nature is the perfect getaway!
 ADVERTISING

BLUE RIDGE MOUNTAIN MAGIC

L
ooking for a small-town holiday to bring loved-ones closer Old Toccoa Farms, or go fishing in the Toccoa River tailwaters,
together and create ever-lasting memories? Bring them just to name a few.
up to Blue Ridge. Only 90 miles north of Atlanta, Blue Staying until New Years? Chill out after the holidays and
Ridge is the perfect gathering spot for getting in the holiday visit a local winery or brewery to bring in the New Year. For
spirit. Picture spending the holidays in a rustic mountain cabin stunning mountain views with your glass of local wine, visit
big enough for the whole family to celebrate together, free from Bear Claw or Serenberry Vineyards or get a taste of hard
the hustle and bustle of the city. Enjoy scenic mountain views mountain cider at Mercier Orchards. Make your resolution to
and delectable s’mores each night by the firepit or stay indoors plan your next trip to Georgia’s coolest mountain town.
with a glass of after-dinner wine by the roaring fireplace.
Visit for Thanksgiving weekend and have the whole family
participate in the Turkey Trot on Thanksgiving morning
before enjoying a delicious Turkey Day dinner. Then add a bit
of magic into any child’s experience with the Blue Ridge Scenic
Railway’s Christmas Train. On November 25th, let the
enchanting moments continue with the lighting of The Great
Tree Light and the Christmas Parade during Light Up Blue
Ridge, the Saturday after Thanksgiving, and start your
holiday shopping in the charming town of Blue Ridge with its
surprising array of shops, galleries, and places to eat.
Capture the feel of a classic holiday movie in an idyllic small
town as scenic Blue Ridge gets all dressed up for the holidays
with a giant Christmas tree, lighted Depot, and Scenic Railway.
Give the family some very merry experiences for Christmas:
ride on the Santa Train, plan a family hike to one of the local
waterfalls, such as Fall Branch or Long Creek Falls, golf at
 ADVERTISING
ADVENTURES IN ALPHARETTA
G
et away to awesome Alpharetta for an unforgettable
weekend! Located in vibrant northern Fulton County
and just outside of Atlanta’s metropolitan area, the
charming city of Alpharetta boasts plenty of one-of-a-kind
sights to see and adventures to embark on!
For the music lovers, there are more than a few ways to
jam. Bask in the sounds of the Alpharetta Symphony or dance
the night away all season long at Avalon Nights Live! Looking
forward to local independent musicians? Alpharetta’s Live
Music Matchups will immerse listeners in a vibrant
soundscape unique to the city. Soak in the good vibrations
of award-winning acts at The Velvet Note’s intimate,
acoustically perfected “listening room,” and chow down on
local dishes at the Alpharetta Food Truck Alley, which
features more than ten food trucks and live music to enjoy.
Looking to break a sweat? Get competitive at Fairway Social
for live and virtual games (like mini golf, zombie dodgeball, and
more) while enjoying a full-service restaurant and rooftop bar.
After working up an appetite, have a taste of the coastal-
inspired menu and atmosphere at Cape Restaurant & Beach
Bar, an Instagram-worthy and delicious affair; a dinner there
will definitely be an unforgettable meal! And afterward, sneak
into Roaring Social—a ’20s-themed speakeasy, complete with
dancing, old-fashioned bowling, craft cocktails, and tasty bites.
For those seeking adventure indoors, there are more than
a few ways to enjoy Alpharetta as well: embarking on a
prehistoric safari at Dino Safari: A Walk-Thru Adventure or
spending an afternoon shopping and people-watching at the
North Point Mall or the Avalon shopping mecca. Make long-
lasting memories at the Original Selfie Museum or take a
load off and enjoy a pint at local breweries Currahee Brewery
and Jekyll Brewing. Create your own signature scent at
INDIEHOUSE Modern Fragrance Bar’s Scent Blending 101
course and browse their inventory of fine perfumes and
colognes. And after a day of shopping and eating, enjoy a
break at the Alpharetta LifeSpa!
Whether planning a short break or looking to stay awhile,
Alpharetta is the perfect getaway from the mundane, perfect
for adventurers of all ages.
 ADVERTISING

TAKING IT EASY IN TIFTON

W
elcome to Tifton, a place rooted in
agriculture, love of good food, and host
of fun festivals—all located in the heart
of South Georgia. From arts and agriculture to
outdoor activities and antique shopping, Tifton is
alive with activity all year round. Enjoy small-town
charm with a myriad of unique things to see and
do; attend a side-splitting live stage comedy at the
Tift Theatre for Performing Arts, get up-close and
personal with the baby animals at the Georgia
Museum of Agriculture, or stop by charming
bakery Cole’s Cakery for a sweet afternoon treat!
Enjoy the year-round picking of fresh, in-season
vegetables and produce available at markets and
u-pick farms, like Berry Good Farms or Rutland
Farms, and uncover long-lost gems in over 80,000
square feet of antiques.
Plan a visit around an annual festival, such as the
delicious Rhythm and Ribs BBQ Festival in March Saturday in December or explore our charming Downtown. Experience
or the enchanting Hometown Holidays on the first small town, Southern hospitality on a visit to Tifton and stay awhile!
 ADVERTISING

HOLIDAYS IN ALPINE HELEN

S
tep into the storybook surrounds of
Alpine Helen perched on the
Chattahoochee River in the heart of
White County. The Old-World architecture,
natural beauty, and aroma of Bavarian
cuisine wafting through the fresh mountain
air is best enjoyed in the winter weather.
Cozy up into one of the adorable local
amenities, like the Adventure Lodges of
Georgia at Unicoi State Park. They’re the
perfect place to relax in between activities
like slot car racing, laser tag, or the Georgia
Mountain Coaster.
Pace your stay in Alpine Helen by strolling
along the cobblestone streets. Browse the
clothing boutiques, toy emporiums, gift
shops, and more; sample the traditional
German cuisine at one of many spots.
Strudel, schnitzel, pretzels—any decision
you make with be a delightful one.
 LAKE CHATUGE
N E
estled among the rushing waters and gentle blue peaks
of the scenic North Georgia Mountains, Brasstown Valley
Resort & Spa redefines the typical mountain getaway.
Guests can indulge in 18-holes of championship golf on a
sprawling, lush course, take the family on a two-hour guided tour
of the mountain trails via horseback, enjoy a bit of axe-throwing
and archery, or embark on a hayride around the property.
The Dining Room is known far and wide for its picturesque
mountain views, mouthwatering weekend dinner buffets, and
sumptuous and sophisticated Sunday Brunches, while Brassies
Grill is perfect for the casual dining experience as it offers a
relaxing lunch, quick afternoon snack, or cozy fireside dinner.
Come and see the family adventures that Brasstown Valley
Resort & Spa has to offer!
ALBANY
njoy the relaxing Southern lifestyle of Albany, Georgia,
the cultural hub of beautiful Southwest Georgia. Discover
the fascinating story of the Flint River and its mysterious
blue-hole springs at the Flint RiverQuarium or spend an
afternoon at Chehaw and its amazing zoo, home to the black
rhino, prairie dogs, and an amazing alligator exhibit!
Listen to the sweet sounds of freedom, from the Freedom
Singers, or blend soulful music with history at Ray Charles
Plaza, Albany’s own beautiful sunny park featuring a life-like
bronze statue of Albany-born Ray Charles.
Get ready for an outdoor adventure with a bit of kayaking
down the Flint River, bike rides along the Greenway Trails, and
picturesque views at one of Georgia’s Seven Natural Wonders:
Radium Spring Gardens.

ADVERTISING
 Makes Two 9x4x3-inch Loaves or Six Baby Loaves
You know a recipe has stood the test of time when the original lined index card it’s written on is
dog-eared, water-stained, smeared, smudged, and barely legible. That describes this pumpkin loaf.

RECIPE BY CAROLE HOLIDAY

Ingredients Directions
⅔ cup shortening 1. Preheat the oven to 350°. Lightly coat the loaf pans
2⅔ cups sugar with baking spray or grease and flour the sides and
4 eggs bottom of the pans.
1 cup applesauce, unsweetened 2. In the bowl of your electric mixer, cream the
1 cup mashed pumpkin (not shortening and the sugar. Add eggs, one at a time,
pumpkin pie filling) beating after each addition. No stranger to heartache,
3⅓ cups flour 3. Stir in the applesauce and the pumpkin. Carole Holiday artfully
2 teaspoons baking soda braids together her story of
4. Combine the flour, baking soda, baking powder, salt, overwhelming loss with biblical
½ teaspoon baking powder
and spices in a separate bowl, and stir with a whisk to insights and delicious recipes
1½ teaspoons salt combine, breaking up any clumps. from the little cottage on the
1 teaspoon cinnamon* lane—the cooking school she
5. Alternating with the apple juice, add the dry
½ teaspoon mace* once owned. Carole’s journey
ingredients to the shortening-sugar mixture. Stir until offers hope that after the ravages
½ teaspoon nutmeg*
well combined. of grief and despair, God can
⅔ cup apple juice, unsweetened bring good back to life through
1 cup walnuts or pecans, optional 6. Stir in nuts if desired.
faith, food, and fellowship.
*Alternately, use 2 teaspoons of 7. Bake for 45 to 50 minutes for larger loaf pans and caroleholiday.com/book
pumpkin pie spice 18 to 24 minutes for baby loaves.
 FEAST OF
THE SEVEN
FISHES STEW
page 37

31 SOUTHERN CAST IRON

At tHiS tImE oF yEaR, nOtHiNg sAtIsFiEs qUiTe lIkE
tHeSe sOuL-sOoThInG sOuPs, sTeWs, aNd gUmBoS

NOVEMBER | DECEMBER 2023 32

 BLACK-EYED PEA
AND COCONUT CURRY
page 37

33 SOUTHERN CAST IRON

 WHITE
BEANS WITH
ANDOUILLE
SAUSAGE
page 36

NOVEMBER | DECEMBER 2023 34

WhItE ChIcKeN ChIlI
Makes 10 servings
Starting with dried beans gives a bit of extra
hands-off time but results in a chunkier
stew, as the beans don’t break down as much
during cooking. To save time, substitute three
(9.15-ounce) cans beans, drained.
1 pound dried great Northern beans,
rinsed and sorted*
4 pounds bone-in skin-on chicken pieces
2 (32-ounce) containers low-sodium
chicken broth
1 tablespoon olive oil
1 medium onion, diced
4 cloves garlic, minced
4 (4.5-ounce) cans chopped green chiles
1 jalapeño, sliced
1½ tablespoons ground cumin
1 tablespoon chili powder
1 tablespoon ground red pepper
2 tablespoons masa corn flour or cornmeal
2 teaspoons kosher salt
¼ cup fresh lime juice
Toppings: shredded Monterey Jack cheese,
sour cream, fresh cilantro leaves,
pico de gallo, and sliced jalapeños
Lime wedges and warm corn tortillas,
to serve
1. In a large bowl, combine beans and water
to cover by 2 inches. Let stand for 8 hours.
Drain, and rinse.
2. In a large enamel-coated cast-iron Dutch
oven, heat chicken and broth over medium
heat; cook for 20 to 30 minutes. Remove
meat, and discard skin and bones from
chicken. Reserve broth.
3. In same Dutch oven, heat oil over medium-
high heat. Add onion and garlic; sauté for
2 minutes. Stir in green chiles and beans.
Pour reserved broth into pot. Add jalapeño.
Stir in cumin, chili powder, and red pepper.
Cover and cook for 1 hour.
4. Add chicken; cook until beans are tender,
about 1 hour.
5. Add masa and salt; cook until thickened,
about 10 minutes. Stir in lime juice. Top
servings with cheese, sour cream, cilantro,
pico de gallo, and jalapeños Serve with lime
wedges and tortillas.
*We used Camellia Brand Great Northern
Beans.
WhItE BeAnS wItH AnDoUiLlE SaUsAgE
Makes 8 to 10 servings
(photo on page 34)
A DuTcH oVeN iS
The combination of beans, andouille sausage,
and sweet potato in this cozy dish adds up to pErFeCt fOr mAkInG
one hearty holiday meal.
sOuPs aNd sTeWs, bRaIsInG
10 cups water
2 tablespoons plus 1 teaspoon kosher salt, mEaTs, aNd eVeN bAkInG
divided, plus more to taste
1 pound dried great Northern beans, rinsed bReAdS. It iS oNe oF tHe
and sorted*
2 tablespoons olive oil mOsT vAlUaBlE tOoLs iN
1 pound andouille sausage, cut diagonally
crosswise into ¼-inch-thick slices yOuR kItChEn.
2 cups cubed peeled sweet potato (about
1 medium)
1 cup diced yellow onion
1 cup diced green bell pepper
½ cup diced celery
1 tablespoon minced garlic
1 (32-ounce) container chicken stock
2 dried bay leaves
2 teaspoons fresh thyme leaves
½ teaspoon ground black pepper, plus more
to taste
2 tablespoons chopped fresh parsley
Garnish: chopped fresh parsley
1. In a large Dutch oven, bring 10 cups water
and 2 tablespoons salt to a boil over high heat.
Add beans; return to a boil and cook for
2 minutes. Remove from heat. Cover and
let stand for 1 hour. Drain and rinse beans.
Set aside.
2. In same pot, heat oil over medium-high
heat. Add andouille; cook, stirring frequently,
for 5 minutes. Add sweet potato, onion,
bell pepper, celery, and garlic; cook, stirring
frequently, until soft and fragrant, about
4 minutes. Add stock. Stir in beans, bay
leaves, thyme, black pepper, and remaining
1 teaspoon salt; bring to a boil. Reduce heat
to medium-low; cover and simmer until beans
are tender, about 1 hour.
3. Discard bay leaves. Place 1½ cups beans
mixture into container of a blender; purée
until smooth. Return to pot. Stir in parsley.
Season to taste with salt and black pepper.
Garnish with parsley, if desired.
*We used Camellia Brand Great Northern
Beans.
NOVEMBER | DECEMBER 2023 36
 FeAsT oF tHe SeVeN FiShEs StEw
Makes about 12 servings
(photo on pages 31–32)
This Christmastime tradition, popular in
Louisiana, spotlights all your favorite seafood.
Snapper, shrimp, scallops, and more come
together for one seriously impressive dish.
1 pound red snapper fillets, skin removed
and cut into bite-size pieces
10 ounces cod loins, thawed and cut into
bite-size pieces
1 tablespoon plus ½ teaspoon kosher salt,
divided
2 teaspoons ground black pepper, divided
½ cup unsalted butter
2 cups chopped yellow onion
2 cups chopped yellow bell pepper
1 cup chopped celery
½ to 1 teaspoon ground red pepper
4 cloves garlic, minced
½ cup white wine
2 (14.5-ounce) cans diced fire-roasted
tomatoes
48 ounces seafood stock
1 tablespoon chopped fresh Italian parsley
1 tablespoon chopped fresh thyme
4 dried bay leaves
1 pound large fresh shrimp, peeled and
deveined (tails left on)
12 fresh oysters, shucked
8 ounces frozen Patagonian scallops, thawed
8 ounces crab claw meat
8 ounces frozen fully cooked and peeled
langostino lobster tails, thawed
Toasted sliced French bread, to serve
Garnish: lemon wedges, fresh thyme
1. In a medium bowl, combine fish, 1 teaspoon
salt, and ½ teaspoon black pepper, tossing
until well coated.
2. In a large Dutch oven, melt butter over
medium-high heat. Add onion, bell pepper,
celery, red pepper, remaining 2½ teaspoons
salt, and remaining 1½ teaspoons black pepper.
Cook, stirring occasionally, until tender, about
9 minutes. Add garlic and cook until fragrant,
about 1 minute. Add wine, scraping bits from
bottom of pot. Let liquid reduce slightly,
about 3 minutes. Add tomatoes, stock,
parsley, thyme, and bay leaves, stirring until
well combined; bring to a boil over high heat.
Reduce heat to medium-low; add fish, cover,
and simmer for 45 minutes. Do not stir.
Stir in shrimp and oysters, submerging fully.
Simmer until shrimp are pink and firm and
37 SOUTHERN CAST IRON
oysters are plump, about 2 minutes. Stir in
scallops, crabmeat, and lobster tails. Cook
until scallops are firm and no longer opaque,
2 to 3 minutes. Serve warm with bread.
Garnish with lemon and thyme, if desired.
BlAcK-EyEd PeA aNd CoCoNuT CuRrY
Makes 8 to 10 servings
(photo on page 33)
This colorful dish is bursting with a spicy, tangy
flavor that guarantees satisfied stomachs at the
dinner table with every single serving.
2 tablespoons unsalted butter
1½ cups diced yellow onion
2 pounds frozen black-eyed peas
2 tablespoons yellow curry powder
2 tablespoons grated fresh garlic
1 tablespoon grated fresh ginger
1 (28-ounce) can whole plum tomatoes,
undrained
1 (13.6-ounce) can coconut milk
¼ cup sorghum syrup
2 tablespoons fresh lime juice
2 teaspoons kosher salt
4 cups shredded fresh rainbow chard
Hot cooked rice, to serve
Garnish: fresh cilantro, lime wedges, spicy
garlic-chile sauce
1. In a large Dutch oven, melt butter over
medium-high heat. Add onion; cook, stirring
frequently, until tender and begins to brown,
7 to 10 minutes. Reduce heat to medium.
Add peas, curry powder, garlic, and ginger;
cook, stirring constantly, for 2 minutes. Add
tomatoes, coconut milk, sorghum, lime juice,
and salt, using a wooden spoon to break apart
tomatoes. Bring to a boil over medium-high
heat. Reduce heat to medium-low, and
simmer, stirring occasionally, until peas are
tender and sauce has reduced slightly,
40 to 45 minutes.
2. Add chard; cook 5 minutes more. Serve
over rice. Garnish with cilantro, lime wedges,
and garlic-chile sauce, if desired.
• KiTcHeN TiP •
Soaked dried beans may be substituted but
the cooking time can vary greatly, from
1 hour to more than 2 hours. Older beans
will take longer to cook, and beans that have
been soaked will have a creamier texture.
ChIcKeN, ShRiMp, aNd SaUsAgE GuMbO
Makes 6 to 8 servings
This may not be a one-pot gumbo, but each step
adds a layer of flavor.
2 quarts chicken broth
1 (4- to 5-pound) whole chicken,
cut into 8 pieces
1 pound smoked andouille sausage,
sliced ¼ inch thick
1 cup vegetable oil
1 cup all-purpose flour
2 cups chopped yellow onion
2 green bell peppers, diced (about 2 cups)
1 cup chopped celery
2 tablespoons minced garlic
1 cup sliced green onion
¼ cup Worcestershire sauce
1 dried bay leaf
1 teaspoon kosher salt
1 pound large fresh shrimp, peeled and
deveined (tails left on)
Hot cooked rice, to serve
Garnish: sliced green onion
1. In a large stockpot or Dutch oven, bring broth
to a boil over medium-high heat. Add chicken,
and return to a boil. Reduce heat; cover
and simmer until tender, 30 to 45 minutes.
Drain chicken, reserving cooking liquid. Shred
chicken, discarding skin and bones.
2. Preheat oven to 375°. Line a rimmed baking
sheet with foil.
3. On prepared pan, arrange andouille in an
even layer.
4. Bake until golden crispy, about 20 minutes.
5. In a Dutch oven or large cast-iron skillet,
heat oil over medium-high heat. Add flour,
whisking vigorously until combined and
mixture is smooth. Reduce heat to low; cook,
stirring constantly with a flat-edge wooden
spatula, until mixture resembles the color of
milk chocolate, 30 to 40 minutes. (As roux
darkens, stir more frequently.)
6. Add yellow onion, bell pepper, celery, and
garlic to roux; cook, stirring frequently, until
softened, 10 to 15 minutes. Slowly whisk in
reserved cooking liquid. Reduce heat, and
simmer, stirring frequently, until thickened,
about 1 hour.
7. Add shredded chicken, half of andouille,
green onion, Worcestershire, bay leaf, and salt
to pot. Simmer for 30 minutes. Stir in shrimp
and remaining andouille; cook until shrimp are
pink and firm, about 3 minutes. Serve with
rice. Garnish with green onion, if desired.
 CaLl On CaSt IrOn To PrEpArE YoUr ThAnKsGiViNg FeAsT

39 SOUTHERN CAST IRON

CiTrUs & HeRb TuRkEy
Makes 10 to 12 servings
The spicy bourbon-honey glaze does
double duty to help brown the skin
while enhancing the overall flavor.
Glaze:
1 cup honey
¼ cup bourbon
2 tablespoons unsalted butter
1 teaspoon orange zest
2 cloves garlic, grated
½ teaspoon kosher salt
¼ teaspoon crushed red pepper
Turkey:
1 (12- to 14-pound) turkey,
thawed and giblets removed
½ cup unsalted butter, softened
1 tablespoon orange zest
1 tablespoon kosher salt
1 teaspoon ground black pepper
1 head garlic, halved crosswise
½ orange
6 small yellow onions, halved
Garnish: quartered oranges, fresh sage,
fresh rosemary
1. Preheat oven to 350°. Place oven rack
in lower third of oven.
2. For glaze: In a small saucepan, combine
honey, bourbon, butter, orange zest,
garlic, salt, and red pepper; cook over
medium-high heat, stirring occasionally,
for 5 minutes. Remove from heat.
3. For turkey: Place turkey, breast side
up, in a 15-inch cast-iron skillet; pat dry
with paper towels.
4. In a small bowl, stir together butter,
orange zest, salt, and black pepper.
Spread butter mixture over outside of
turkey. Stuff cavity with garlic halves and
orange half. Tie legs with kitchen twine.
Place onions around turkey in skillet.
5. Bake for 1 hour and 30 minutes.
Continue to bake, basting with
glaze every 15 minutes, until a meat
thermometer inserted in thickest portion
registers 165°, about 1 hour more,
covering with foil to prevent excess
browning, if necessary. Let stand for
at least 20 minutes before serving.
6. Serve with remaining glaze. Garnish
with oranges, sage, and rosemary,
if desired.
NOVEMBER | DECEMBER 2023 40
love your

WhAt’s oLd iS
nEw aGaIn wHeN iT
cOmEs tO eXtRa tUrKeY,
mAsHeD pOtAtOeS, aNd
aNy oThEr lEfToVeRs
fRoM yOuR hOlIdAy
fEsTiViTiEs

NOVEMBER | DECEMBER 2023 42

 THANKSGIVING
EGGS BENEDICT
page 48

43 SOUTHERN CAST IRON

TURKEY HASH
page 48
 MaShEd PoTaTo CrOqUeTtEs
Makes 8
A favorite French snack gets the Southern
treatment with this fried delight. You might
even enjoy it more than your original batch
of mashed potatoes!
Vegetable oil
2 cups cold thick mashed potatoes
3 large eggs, divided
1 tablespoon thinly sliced fresh chives
1 teaspoon kosher salt
¼ teaspoon ground black pepper
1 cup all-purpose flour
1 tablespoon water
1½ cups panko (Japanese bread crumbs)
Garnish: sliced fresh chives
1. In a large cast-iron Dutch oven, pour oil to
a depth of 2 inches; heat over medium heat
until a deep-fry thermometer registers 340°.
2. In a large bowl, stir together potatoes,
1 egg, chives, salt, and pepper. In a shallow
bowl, place flour. In another shallow bowl,
whisk together remaining 2 eggs and
1 tablespoon water. In a third shallow bowl,
place bread crumbs.
3. Form potato mixture into 8 (2½-inch-
wide) patties (¼ cup each). Dredge each
patty in flour, shaking off excess. Dip in egg
wash and then roll in bread crumbs to coat.
4. Working with 2 patties at a time,
deep-fry until golden brown on all sides,
about 2 minutes. Let drain on a wire rack.
Serve warm. Garnish with chives, if desired.

45 SOUTHERN CAST IRON

 CREAMY
TURKEY AND
WILD RICE SOUP
page 48

46
47 SOUTHERN CAST IRON
BaKeD ThAnKsGiViNg RiSoTtO
Makes 6 to 8 servings
Leftover roasted root vegetables blend
beautifully into this cheesy and creamy risotto.
¼ cup unsalted butter
1 cup chopped onion
2 cloves garlic, chopped or minced
½ cup finely chopped celery
1 cup Arborio rice
¼ cup dry white wine
1 (32-ounce) container vegetable broth
½ cup grated Parmesan cheese, divided
1½ teaspoons kosher salt, divided
¾ teaspoon ground black pepper, divided
3 cups coarsely chopped roasted root
vegetables (such as fennel, parsnips,
butternut squash, and sliced garlic)
2 cups chopped fresh curly kale
2 teaspoons chopped fresh sage
½ teaspoon lemon zest
1 tablespoon fresh lemon juice
Garnish: grated Parmesan cheese, lemon zest,
olive oil, ground black pepper, chopped
fresh sage
1. Preheat oven to 350°.
2. In a 4-quart cast-iron Dutch oven, melt
butter over medium heat. Add onion, garlic,
and celery; cook, stirring constantly, for
1 minute. Add rice and wine; cook until wine
is absorbed, stirring occasionally.
3. Add broth, ¼ cup cheese, 1 teaspoon
salt, and ½ teaspoon pepper. Bring to a boil,
stirring constantly.
4. Cover and bake for 15 minutes, stirring
every 5 minutes. Remove from oven and
stir in roasted vegetables and kale. Cover
and bake until rice is tender and creamy,
5 to 10 minutes more.
5. Remove from oven and stir in remaining
¼ cup cheese, sage, lemon zest and juice,
remaining ½ teaspoon salt, and remaining
¼ teaspoon pepper. Garnish with cheese, lemon
zest, olive oil, pepper, and sage, if desired.
ThAnKsGiViNg EgGs BeNeDiCt
Makes 4 servings
(photo on page 43)
Stuffing and turkey in a breakfast dish? Believe it.
Host a Black Friday brunch and use up leftovers
in the tastiest way.
2 cups cooked stuffing or dressing
4 large egg yolks
2 tablespoons fresh lemon juice
½ cup warm unsalted butter, melted
¾ teaspoon kosher salt, divided
2 tablespoons unsalted butter
4 tablespoons water, divided
4 large eggs
¾ pound sliced cooked turkey, warmed
Garnish: chopped fresh parsley, ground
black pepper
1. Preheat oven to 350°.
2. Shape stuffing into 4 (½-inch-thick)
patties (½ cup each).
3. In top of a double boiler or in a metal bowl
over simmering water, whisk egg yolks and
lemon juice until blended; cook, whisking
constantly, until mixture is thick enough
to coat a metal spoon and an instant-read
thermometer registers 160°. Reduce heat to
low. Slowly drizzle in warm melted butter and
¼ teaspoon salt, whisking constantly. Transfer
to a small bowl. Place bowl in a larger bowl of
warm water. Keep warm, stirring occasionally,
until ready to serve, up to 30 minutes.
4. In a large cast-iron skillet, heat
2 tablespoons butter over medium heat.
Cook stuffing patties until an instant-read
thermometer registers 165°, 3 to 4 minutes
on each side. Keep warm.
5. Place 1 tablespoon water into each of
4 wells in a nonstick muffin pan. Carefully
crack 1 egg into each well. Sprinkle evenly
with remaining ½ teaspoon salt.
6. Bake until whites are set but yolks are still
runny, 9 to 10 minutes. Let stand for 1 to
2 minutes. Run a thin knife around outside edge
of each egg and remove with a slotted spoon.
Place on paper towels and gently pat dry. To
serve, layer turkey and 1 egg on top of each
stuffing patty. Top with warm hollandaise sauce.
Garnish with parsley and pepper, if desired.
TuRkEy HaSh
Makes 4 to 6 servings
(photo on page 44)
The beauty of a hash is that anything goes.
We opted for a fall-forward flavor profile,
but you can customize it with meats, starches,
and seasonings of your choosing.
4 slices thick-cut bacon, chopped
1 pound red potatoes, chopped
1 medium yellow onion, chopped
1 red bell pepper, chopped
1½ teaspoons kosher salt
¼ teaspoon ground black pepper
2 cups chopped roasted turkey
1 tablespoon chopped fresh sage
1 teaspoon apple cider vinegar
Garnish: ground black pepper, chopped
fresh sage
1. In a large enamel-coated cast-iron skillet,
cook bacon over medium heat until crisp, 8 to
10 minutes. Remove with a slotted spoon and
let drain on paper towels.
2. To same skillet, add potato and onion; cover
and cook for 15 minutes, stirring occasionally.
Uncover and add bell pepper, salt, and black
pepper. Cook, stirring occasionally, until
tender and golden brown, about 2 minutes.
Stir in turkey, cooked bacon, sage, and
vinegar; cook, stirring occasionally, until
heated through, about 3 minutes. Serve warm.
Garnish with black pepper and sage, if desired.
CrEaMy TuRkEy aNd WiLd RiCe SoUp
Makes about 6 servings
(photo on page 46)
The star of the Thanksgiving meal takes on
a new life in this cozy and comforting soup.
4 tablespoons unsalted butter
½ cup sliced celery
2 large carrots, halved and sliced
1 medium yellow onion, chopped
2 cloves garlic, chopped
2 teaspoons fresh thyme leaves
¼ cup all-purpose flour
1 cup wild rice blend
2 (32-ounce) packages low-sodium
chicken broth
1 teaspoon kosher salt
½ teaspoon ground black pepper
¼ teaspoon poultry seasoning
3 cups shredded roasted turkey
Garnish: ground black pepper, fresh
thyme leaves
1. In a medium cast-iron Dutch oven, melt
butter over medium heat. Add celery, carrot,
onion, garlic, and thyme; cook over medium
heat, stirring occasionally, until vegetables are
crisp-tender, about 10 minutes. Sprinkle flour
over vegetables and cook, stirring, until evenly
coated and lightly browned, about 3 minutes.
2. Add rice and gradually stir in broth, salt,
pepper, and poultry seasoning. Bring to a
boil; reduce heat to low and simmer, stirring
occasionally, until vegetables are tender, about
30 minutes.
3. Add turkey; cook, stirring occasionally, until
rice is tender, 10 to 15 minutes. Serve warm.
Garnish with pepper and thyme, if desired.
NOVEMBER | DECEMBER 2023 48
 SwEeTs & TrEaTs

ShOwCaSe tHe sEaSoN’s sWeEt sIdE wItH tHeSe mEmOrAbLe hOlIdAy dEsSeRtS
 CRANBERRY-
APPLE PIE
page 57

NOVEMBER | DECEMBER 2023 50

 • KiTcHeN TiP•
No cake stand or special skills
required for this skillet cake—just
bake, frost, and serve.

51 SOUTHERN CAST IRON

SkIlLeT GiNgErBrEaD CaKe wItH
BrOwN BuTtEr FrOsTiNg
Makes about 8 servings

Rich spices and thick molasses add

a depth of flavor to this easy skillet cake.

Cake:
½ cup unsalted butter
½ cup firmly packed dark brown sugar
1 teaspoon vanilla extract
1 large egg
1½ cups self-rising flour
1 teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
½ cup whole milk
½ cup molasses

Frosting:
½ cup unsalted butter
2 cups confectioners’ sugar
2 to 3 tablespoons whole milk
½ teaspoon lemon zest
¼ teaspoon vanilla extract
⅛ teaspoon kosher salt

Garnish: ground cinnamon

1. Preheat oven to 350°. Spray a 10-inch

cast-iron skillet with baking spray with flour.
2. For cake: In a large bowl, beat butter, brown
sugar, and vanilla with a mixer at medium
speed until creamy, 3 to 4 minutes, stopping
to scrape sides of bowl. Add egg, beating well.
3. In a medium bowl, whisk together flour,
ginger, cinnamon, and cloves. In a small bowl,
whisk together milk and molasses. With mixer
at low speed, gradually add flour mixture to
butter mixture alternately with milk mixture,
beginning and ending with flour mixture,
beating just until combined after each
addition. Spoon batter into prepared skillet,
spreading evenly.
4. Bake until a wooden pick inserted in center
comes out clean, 27 to 30 minutes. Let cool
completely on a wire rack.
5. For frosting: In a medium saucepan, melt
butter over medium heat. Cook until butter
turns a medium-brown color and has a nutty
aroma, about 10 minutes. Remove from heat;
pour into a medium bowl. Refrigerate until
slightly firm, about 1 hour, stirring occasionally.
6. Beat butter with a mixer at medium speed
until creamy. Gradually add confectioners’
sugar, milk, zest, vanilla, and salt, beating until
a spreadable consistency is reached. Spread
over cake. Garnish with cinnamon, if desired.
PePpErMiNt BrOwNiEs
Makes 6 to 8 servings
A layer of creamy peppermint patties
takes this dessert over the top.
1 (4-ounce) bar 60% cacao chocolate,
chopped
¾ cup unsalted butter
1½ cups granulated sugar
3 large eggs
1 cup all-purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon kosher salt
15 miniature peppermint patties
2 tablespoons turbinado sugar
¼ cup heavy whipping cream
1 cup semisweet chocolate chips
Garnish: crushed peppermint candies
1. Preheat oven to 350°. Spray a 9-inch cast-
iron skillet with cooking spray.
2. In a large microwave-safe bowl, microwave
chocolate and butter on high in 30-second
intervals, stirring between each, until melted
and smooth (about 1 minute total). Let cool for
5 minutes; whisk in granulated sugar and eggs.
3. In a medium bowl, whisk together flour,
cocoa, baking powder, and salt. Add flour
mixture to chocolate mixture, whisking until
smooth. Pour half of batter into prepared
skillet. Top with peppermint patties. Gently
spread remaining batter over peppermints.
Sprinkle with turbinado sugar.
4. Bake until set, 25 to 30 minutes. Let cool
for 30 minutes.
5. In a microwave-safe bowl, microwave
cream about 1 minute. Add chocolate chips;
let stand for 5 minutes. Stir until smooth.
Immediately spread over top of brownie.
Garnish with peppermint, if desired.
NOVEMBER | DECEMBER 2023 52
 ChOcOlAtE PoUnD CaKeS
Makes 6

These individual cakes are a rich, decadent,

and delightful way for every chocolate lover
to get their fix this holiday season.

1⁄4 cup unsweetened cocoa powder

1⁄4 cup boiling water
1 cup unsalted butter
2⁄3 cup plus 2 tablespoons granulated sugar,
divided
2⁄3 cup firmly packed light brown sugar
3 large eggs
12⁄3 cups all-purpose flour
1 teaspoon baking powder
1⁄2 teaspoon kosher salt
2 ounces semisweet chocolate, melted and
cooled
11⁄2 teaspoons vanilla extract
1⁄2 teaspoon almond extract
2 cups quartered fresh strawberries
1 teaspoon fresh lemon juice
Sweetened whipped cream, to serve

1. Preheat oven to 350°. Spray 6 (5-inch)

cast-iron skillets with baking spray with flour.
ApPlE aNd PeAr CoBbLeR ¼ teaspoon baking soda Place on a large rimmed baking sheet.
Makes 1 (10-inch) cobbler ¼ teaspoon kosher salt 2. In a small bowl, whisk together cocoa and
2⁄3 cup ginger beer 1⁄4 cup boiling water until smooth. Let cool to
One (12-ounce) bottle of ginger beer works for ¼ cup unsalted butter, melted room temperature.
this recipe. You may have an ounce or so left over 3. In a large bowl, beat butter, 2⁄3 cup
that can be stirred into the fruit filling or simply 1. Preheat oven to 400°. granulated sugar, and brown sugar with a mixer
enjoyed! 2. For filling: In a 10-inch cast-iron skillet, stir at medium speed until fluffy, 3 to 4 minutes,
together pears, apples, ginger beer, cherries, stopping to scrape sides of bowl. Add eggs,
Filling: sugar, whiskey, and pie spice. Cook over one at a time, beating well after each addition.
2 pears, peeled, cored, and chopped medium heat, stirring occasionally, until 4. In a medium bowl, whisk together flour,
2 Granny Smith apples, peeled, apples start to soften, about 7 minutes. baking powder, and salt. With mixer at low
cored, and sliced Remove from heat. Sprinkle cornstarch over speed, gradually add flour mixture and cocoa
¾ cup ginger beer mixture and stir to combine. mixture to butter mixture, beating just until
½ cup dried cherries 3. For topping: In a medium bowl, whisk combined. Beat in melted chocolate, vanilla,
½ cup sugar together flour, sugar, baking powder, baking and almond extract. Spoon batter into
¼ cup whiskey* soda, and salt. Make a well in center of flour prepared pans, smoothing tops.
1 teaspoon apple pie spice mixture; add ginger beer and butter. Mix just 5. Bake until a wooden pick inserted in center
2 tablespoons cornstarch until dry ingredients are moistened. Drop dough comes out clean, about 23 minutes. Let cool
onto fruit mixture; sprinkle lightly with sugar. completely on a wire rack.
Topping: 4. Bake until browned and bubbly, 25 to 6. In a medium bowl, stir together
1½ cups all-purpose flour 30 minutes. strawberries, lemon juice, and remaining
2 tablespoons sugar, plus more 2 tablespoons granulated sugar. Let stand for
for sprinkling *We used Standard Proof Texas Pecan Rye 30 minutes. Serve pound cakes with whipped
1½ teaspoons baking powder whiskey. cream and strawberry mixture.
53 SOUTHERN CAST IRON
NOVEMBER | DECEMBER 2023 54
 CLASSIC
CINNAMON ROLLS
page 57

55 SOUTHERN CAST IRON

ChErRy SwEeT RoLlS
Makes 12
Sweeten up your days with these
cherry-packed, bakery-style sweet rolls.
Dough:
¼ cup warm water (105° to 110°)
2 teaspoons active dry yeast
½ cup plus 1 teaspoon granulated sugar,
divided
½ cup unsalted butter, softened
2 teaspoons kosher salt
2 large eggs
1 cup whole milk
1 tablespoon fresh lemon juice
4½ cups bread flour
Filling:
1 (12-ounce) bag frozen dark sweet
cherries, thawed, juice drained and
reserved for glaze
2 tablespoons granulated sugar
1 tablespoon cornstarch
⅓ cup cherry preserves
Glaze:
1 cup confectioners’ sugar
2 tablespoons unsalted butter, melted
Icing:
1½ cups confectioners’ sugar
¼ cup whole milk
½ teaspoon vanilla extract
1. For dough: In a measuring cup, stir together
¼ cup warm water, yeast, and 1 teaspoon
granulated sugar; let stand for 5 minutes.
2. In the bowl of a stand mixer fitted with the
paddle attachment, beat butter at medium
speed until creamy. Gradually add salt and
remaining ½ cup granulated sugar, beating until
light and fluffy. Add eggs, milk, and lemon juice,
beating until combined. Stir in yeast mixture.
Reduce mixer speed to low. Gradually add flour,
beating until well combined, about 2 minutes.
3. Turn out dough onto a lightly floured
surface; knead for 5 minutes. Spray a large
bowl with cooking spray. Place dough in bowl,
turning to grease top. Cover and let stand in a
warm, draft-free place (75°) until doubled in
size, about 1 hour and 30 minutes.
4. For filling: In a medium saucepan, combine
cherries, granulated sugar, and cornstarch.
Cook over medium heat, stirring constantly,
until bubbly and thickened, 3 to 4 minutes.
Remove from heat, stir in preserves. Let cool
completely.
5. Spray 2 (9- or 10-inch) cast-iron skillets
with cooking spray.
6. Lightly punch down dough. On a lightly
floured surface, roll dough into a 14x10-inch
rectangle. Spread cherry filling onto dough.
Starting with one long side, roll up dough, jelly
roll style, and press edge to seal. Slice into
12 rolls and place in prepared skillets. Cover
and let stand in a warm, draft-free place (75°)
until doubled in size, about 45 minutes.
7. Preheat oven to 350°.
8. Bake, uncovered, until golden brown, about
30 minutes. Let cool in pans for 5 minutes.
9. For glaze: In a small bowl, whisk together
confectioners’ sugar, 3 tablespoons reserved
drained cherry juice, and melted butter. Brush
over hot rolls. Let cool for 30 minutes.
10. For icing: In a medium bowl, whisk
together confectioners’ sugar, milk, and vanilla
until smooth; drizzle over rolls.
NOVEMBER | DECEMBER 2023 56
 ClAsSiC CiNnAmOn RoLlS
Makes about 10
(photo on page 55)
A warm buttermilk glaze makes these cinnamon
rolls worth waking up for every morning.
Dough:
¼ cup warm water (105° to 110°)
1 (0.25-ounce) package active dry yeast
3½ cups all-purpose flour
¼ cup granulated sugar
1½ teaspoons kosher salt
¾ cup whole buttermilk
1 large egg, lightly beaten
6 tablespoons unsalted butter, softened
Filling:
½ cup unsalted butter, softened
¾ cup firmly packed light brown sugar
2 tablespoons ground cinnamon
Glaze:
¼ cup whole buttermilk
2 ounces cream cheese, softened
2¼ cups confectioners’ sugar
⅛ teaspoon vanilla extract
1. For dough: In a small bowl, stir together
¼ cup warm water and yeast. Let stand until
mixture is foamy, about 5 minutes.
2. In the bowl of a stand mixer fitted with the
paddle attachment, combine flour, granulated
sugar, and salt. With mixer at low speed, add
yeast mixture, buttermilk, egg, and butter.
Increase mixer speed to medium, and beat
until dough comes together. Switch to the
dough hook attachment. Beat until dough is
smooth and elastic, about 7 minutes.
3. Spray a large bowl with cooking spray.
Transfer dough to bowl, turning to grease top.
Cover and let rise in a warm, draft-free place
(75°) until doubled in size, about 1 hour and
30 minutes.
4. Lightly punch dough down. On a lightly
floured surface, roll dough into a 14x10-inch
rectangle.
5. For filling: Spread butter onto dough. In
a small bowl, stir together brown sugar and
cinnamon. Sprinkle cinnamon sugar over
butter; gently press into dough. Starting with
one long side, roll up dough, jelly roll style;
pinch seam to seal. Place log, seam side down,
and cut into 10 rolls.
6. Spray a 10-inch cast-iron skillet with
cooking spray. Place rolls in prepared skillet.
Cover and let rise in a warm, draft-free place
(75°) until doubled in size, 45 minutes to 1 hour.
7. Preheat oven to 350°.
57 SOUTHERN CAST IRON
8. Bake until golden brown, 30 to 35 minutes.
Let cool slightly.
9. For glaze: In a medium bowl, whisk together
buttermilk and cream cheese until smooth.
Add confectioners’ sugar and vanilla; whisk
until smooth. Spread glaze onto warm rolls.
CrAnBeRrY-ApPlE PiE
Makes 1 (9-inch) deep-dish pie
(photo on page 50)
Make a few extra batches of this fruit-filled pie’s
buttermilk pie dough to keep in the freezer to pull
out before the next holiday potluck invite.
5 cups peeled ¼-inch-sliced Granny Smith
apples
2 cups peeled ¼-inch-sliced Honeycrisp
apples
1 cup dried cranberries
½ cup granulated sugar
½ cup firmly packed light brown sugar
¼ cup cornstarch
1½ tablespoons fresh lemon juice
2 teaspoons vanilla extract
1 teaspoon apple pie spice
½ teaspoon kosher salt
Buttermilk Pie Dough (recipe follows)
2 tablespoons unsalted butter, cubed
1 large egg, lightly beaten
1. Preheat oven to 425°. Place oven rack in
bottom third of oven.
2. In a large bowl, combine apples, cranberries,
sugars, cornstarch, lemon juice, vanilla, pie
spice, and salt.
3. On a lightly floured surface, roll half of
Buttermilk Pie Dough to a 12-inch circle.
Transfer to a 9-inch deep-dish cast-iron
pie plate, pressing into bottom and up sides.
Spoon apple mixture into dough and dot with
cubed butter.
4. On a lightly floured surface, roll remaining
Buttermilk Pie Dough to a 12-inch circle.
Cut vents in dough with a small cookie cutter.
Place dough on top of filling. Pinch top and
bottom edges of crust together. Trim to
½-inch past edge of pie plate, if necessary.
Fold edges under, and crimp as desired.
Freeze until firm, about 15 minutes.
5. Place pie plate on a rimmed baking sheet.
Brush piecrust with egg.
6. Place in oven and immediately reduce
oven temperature to 375°. Bake until golden
brown and filling bubbles in center, 1 hour and
10 minutes to 1 hour and 20 minutes. Let
cool for at least 30 minutes. Serve warm or at
room temperature.
BuTtErMiLk PiE DoUgH
Makes 1 (9-inch) double-piecrust
3 cups all-purpose flour
2 teaspoons kosher salt
1 cup cold unsalted butter, cubed
8 to 10 tablespoons cold whole buttermilk
1. In the work bowl of a food processor,
combine flour and salt; pulse until combined.
Add cold butter; pulse until mixture is
crumbly and butter is in pea-size pieces.
With processor running, add 8 tablespoons
cold buttermilk in a slow, steady stream just
until dough comes together. (Mixture may
appear crumbly but should be moist and
hold together when pinched.) Add additional
buttermilk, 1 tablespoon at a time, if needed.
2. Turn out dough and divide in half. Shape
each half into a disk. Wrap each disk tightly in
plastic wrap and refrigerate for at least
30 minutes. Dough may be refrigerated for
up to 3 days or frozen for up to 2 months.
• KiTcHeN TiP•
Double or triple this recipe to stock
your freezer with prepared dough.
AmBrOsIa PiE
Makes 1 (10-inch) pie
We took the beloved flavors of this famous
Southern treat and packed them into a pie
that’ll turn heads on any dessert table.
12 sheets honey graham crackers
⅔ cup lightly packed sweetened
flaked coconut
⅔ cup chopped pecans
½ cup plus 5 tablespoons granulated
sugar, divided
6 tablespoons unsalted butter, melted
12 ounces cream cheese, softened
1½ cups confectioners’ sugar
1½ cups cold heavy whipping cream
¾ cup chopped pineapple tidbits,
drained and patted dry
¾ cup chopped mandarin oranges,
drained and patted dry
1 tablespoon cornstarch
¼ teaspoon kosher salt
½ cup warm water (105° to 110°)
1 tablespoon light corn syrup
1½ tablespoons cherry gelatin
1½ teaspoons fresh lemon juice
1 teaspoon vanilla extract
1¾ cups halved stemmed maraschino cherries
1. Preheat oven to 350°.
2. In the work bowl of a food processor,
combine crackers, coconut, pecans, and
5 tablespoons granulated sugar; process until
uniform in size. Add melted butter; pulse until
evenly combined. Firmly press cracker mixture
into bottom and up sides of a 10-inch cast-
iron skillet.
3. Bake until set, 12 to 15 minutes. Let cool
completely on a wire rack.
4. In a medium bowl, beat cream cheese and
confectioners’ sugar with a mixer at medium
speed until smooth and creamy, about
1 minute. Slowly add cream in a slow, steady
stream. Once all cream has been added,
scrape down sides of bowl. Slowly increase
to high speed and beat until thickened and
smooth. Fold in pineapple and orange. Spread
filling over prepared crust. Refrigerate.
5. In a medium saucepan, whisk together
cornstarch, salt, and remaining ½ cup
granulated sugar. Pour in ½ cup warm water
and corn syrup, whisking until smooth. Cook
over medium heat until boiling. Let boil for
5 to 6 minutes, whisking occasionally (mixture
will be thick). Remove from heat and whisk in
gelatin, lemon juice, and vanilla. Pour mixture
into a heatproof bowl, and fold in cherries.
Let cool at room temperature for 30 minutes,
stirring occasionally.
6. Pour cooled cherry sauce over filling.
Refrigerate until set, at least 4 hours or up
to overnight.
NOVEMBER | DECEMBER 2023 58
59 SOUTHERN CAST IRON
CrAnBeRrY & WhItE ChOcOlAtE BaRs
Makes 8 servings

Packed with colorful cranberries and bright

citrus, these white chocolate-studded bars pair
perfectly with a steaming cup of coffee or hot
chocolate.

Crust:
2 (5.3-ounce) packages shortbread
cookies* (about 3 cups)
31⁄2 tablespoons unsalted butter, melted

Filling:
21⁄2 cups fresh or thawed frozen cranberries
1⁄2 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon orange marmalade
1 teaspoon orange zest

Topping:
1⁄2 cup all-purpose flour
21⁄2 tablespoons packed light brown sugar
21⁄2 tablespoons granulated sugar
1⁄4 teaspoon ground cinnamon
1⁄8 teaspoon ground cardamom
41⁄2 tablespoons unsalted butter, softened
1⁄3 cup cashews, chopped
1 (4-ounce) bar white chocolate, melted

1. Preheat oven to 350°. Spray a 9-inch
square cast-iron skillet with cooking spray.
2. For crust: In the work bowl of a food
processor, pulse cookies until finely ground.
Transfer to a large bowl; stir in melted butter.
Press mixture into prepared skillet.
3. Bake for 5 minutes.
4. For filling: In a large bowl, combine
cranberries, granulated sugar, cornstarch,
marmalade, and zest. Using a potato masher,
lightly crush half of cranberries. Spread
mixture over prepared crust.
5. For topping: In a medium bowl, whisk
together flour, sugars, cinnamon, and
cardamom. Add butter, and beat with a mixer
at medium speed until combined. Stir in
cashews. Sprinkle over cranberry layer.
6. Bake until topping is golden brown and
fruit is bubbling, about 30 minutes, loosely
covering with foil to prevent excess browning,
if necessary. Let cool completely. Drizzle with
melted white chocolate.
*We used Walker’s Shortbread.
ItAlIaN CrEaM SkIlLeT CaKe 1. Preheat oven to 350°. Spray a 9-inch
Makes 1 (9-inch) cake square or round cast-iron skillet with baking
spray with flour.
Light and fluffy, this one-layer skillet cake is a 2. For cake: In a large bowl, beat butter and
Southern classic everyone will want a slice of. granulated sugar with a mixer at medium
speed until fluffy, 3 to 4 minutes, stopping to
Cake: scrape sides of bowl. Add eggs, one at a time,
½ cup unsalted butter, softened beating well after each addition.
1 cup granulated sugar 3. In a medium bowl, whisk together flour and
3 large eggs baking soda. With mixer at low speed, gradually
1 cup all-purpose flour add flour mixture to butter mixture alternately
½ teaspoon baking soda with buttermilk, beginning and ending with
½ cup whole buttermilk flour mixture, beating just until combined after
½ cup sweetened flaked coconut each addition. Stir in coconut, pecans, and
½ cup chopped pecans vanilla. Pour batter into prepared skillet.
1 teaspoon vanilla extract 4. Bake until a wooden pick inserted in center
comes out clean, about 30 minutes.
Frosting: 5. For frosting: In a large bowl, beat
1 (8-ounce) package cream cheese, softened cream cheese and butter with a mixer at
¼ cup unsalted butter, softened medium speed until creamy. Gradually add
1 (16-ounce) package confectioners’ sugar confectioners’ sugar, beating until combined.
1 teaspoon almond extract Add almond extract, beating until smooth.
Garnish: sweetened flaked coconut, chopped Spread frosting on top of cake. Garnish with
pecans coconut and pecans, if desired.
NOVEMBER | DECEMBER 2023 60
 Remembering
a
BY MORGAN CRAWFORD SCOTT

JuSt aS tReAsUrEd cAsT iRoN lAsTs fOr yEaRs aNd iS pAsSeD dOwN tHrOuGh gEnErAtIoNs
wItH sWeEt mEmOrIeS nEvEr tO bE fOrGoTtEn, sO wIlL PhYlLiS HoFfMaN DePiAnO’s lEgAcY.

B
efore Southern Cast Iron magazine
graced newsstands nationally in
2015, one publication paved the
way: Just CrossStitch. In 1983, Phyllis
Hoffman DePiano left her successful
career in accounting to stay home and
raise her young twin boys. A multitalented
woman with an entrepreneurial spirit
and many hobbies including everything
from sewing embroidery and playing the
organ to relishing in Southern cooking
and collecting heirloom cast-iron pieces,
Phyllis had an idea to create a magazine that
celebrated all things counted-cross-stitch,
and Hoffman Media (previously known as
Symbol of Excellence Publishers, Inc.) was
born. Much later, Phyllis’s twin sons, Eric
Hoffman and Brian Hart Hoffman, would
join Hoffman Media and work alongside her
for the past 16 years.

61 SOUTHERN CAST IRON

Phyllis Hoffman
DePiano’s legacy
continues to stand
the test of time in
the publishing
world and beyond.

This page: Phyllis recording a record.

Opposite page: Phyllis all dolled up
for the holidays; Phyllis with her
newborn sons, Brian and Eric;
Phyllis admiring her quilt work.
 From left to right: Phyllis collaborating
on a photo shoot in Hoffman Media’s
early days; Phyllis baking apple
pie in the Test Kitchen; Phyllis and
her husband, Neal at their wedding
reception; Phyllis with her grandkids,
Hays and Amelia; Phyllis with sons
Brian and Eric, who will continue to
lead Hoffman Media and honor their
mother’s legacy in her absence.

LiKe a tRuE cAsT iRoN enthusiast,

Phyllis had that one special piece of cast
iron that stayed with her for many years. In
a post on her blog, The Ribbon in My Journal,
she says, “I got a new [cast] iron skillet as a
gift once and thought, ‘Why is this silver?’
Today, most of the skillets come already
seasoned and ready to go. Then, it dawned
on me why seasoned skillets are guarded. I
started the seasoning process of oiling and
warming. It takes years to really get good!
Now, mine is dark black and very smooth on
the cooking surface after years of cooking
wear on it. . .it cooks the best country-fried
steak and gravy. It’s the sacred skillet.”
Phyllis even talked about it in another
blog post where she says, “I don’t remember
any other cookware in the kitchen when I
was growing up, but I do remember the black
cast-iron skillet. You just knew, growing up,
that when that black beauty came out [of the
oven], something great was happening in
the kitchen. Talk about crunchy cornbread…
it made the crust just perfect. That skillet
was the sacred piece of cookware.”
A well-loved cast-iron skillet and a
quality cornbread recipe often go hand
in hand, and though it’s a humble dish,
cornbread is something many of us have
enjoyed across the table with loved ones.
We at Southern Cast Iron are honored to
share Phyllis’s favorite cornbread recipe
(opposite page) with you, and we hope it’ll
be the catalyst to create precious memories
with your loved ones for years to come.

63 SOUTHERN CAST IRON

 “I don’t remember
any other cookware
in the kitchen when
I was growing up,
but I do remember the
black cast-iron skillet.
Talk about crunchy
cornbread... it made
the crust just perfect.”
—Phyllis
BrOwNeD BuTtEr & ThYmE CoRnBrEaD DePiano
Makes 1 (12-inch) skillet Hoffman

3⁄4 cup unsalted butter

10 sprigs fresh thyme
3 tablespoons canola oil
4 cups plain white or yellow cornmeal
2 cups all-purpose flour
1⁄4 cup fresh thyme leaves
2 tablespoons baking powder
1 tablespoon kosher salt
1 tablespoon ground black pepper
4 cups whole buttermilk
4 large eggs
2⁄3 cup honey
Honey and butter, to serve

1. Preheat oven to 400°.

2. In a 12-inch cast-iron skillet, melt
butter over medium heat. Add thyme
sprigs; cook until butter starts to brown,
3 to 4 minutes. Pour butter into a medium
bowl; discard thyme. Wipe skillet clean.
3. Add oil to skillet. Place skillet in oven
until oil is very hot, about 8 minutes.
4. In a large bowl, whisk together cornmeal,
Above: Phyllis decorating
flour, thyme, baking powder, salt, and pepper.
a Christmas tree. Add buttermilk, eggs, and honey to reserved
Right: Phyllis holding melted butter; whisk until combined. Make a
a collection of titles well in center of dry ingredients; add buttermilk
produced at Hoffman mixture, stirring until combined. Carefully pour
Media. batter into hot skillet.
5. Bake until golden brown and a wooden pick
inserted in center comes out clean, 35 to
40 minutes. Serve with honey and butter.
A cOlLeCtIoN oF sWeEt aNd sAvOrY bReAkFaSt cLaSsIcS rEiMaGiNeD
FRENCH TOAST
CASSEROLE
page 69

NOVEMBER | DECEMBER 2023 66

BiScUiTs aNd SaUsAgE GrAvY CoBbLeR
Makes 8 to 10 servings

Make your morning easy with this one-skillet

meal full of Southern flavor. The biscuits can
even be made ahead of time, so all you have to
do is pop them on the gravy before baking.

Buttermilk Biscuit Dough:

2½ cups self-rising flour*
½ cup cold salted butter, cubed
1 cup cold whole buttermilk

Filling:
1 teaspoon vegetable oil
1 (1-pound) package mild breakfast sausage
3 tablespoons all-purpose flour
2½ cups whole milk
1 tablespoon chopped fresh thyme
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 large egg, lightly beaten
1 teaspoon water

Garnish: chopped fresh thyme

1. Preheat oven to 425°. Line a baking sheet

with parchment paper.
2. For dough: In a large bowl, place flour.
Using a pastry blender, cut in cold butter
until mixture is crumbly. Add cold buttermilk,
stirring with a fork just until combined.
3. Turn out dough onto a heavily floured
surface, and knead several times until dough
comes together. Pat or roll dough to ¾-inch
thickness. Using a 2-inch round cutter dipped
in flour, cut dough without twisting cutter,
reroll scraps as necessary. Place 2 inches
apart on prepared pan. Freeze for at least
15 minutes or while making gravy. Biscuits can
be stored, frozen, for up to 3 months. (Freeze
cut biscuits for 24 hours, and transfer to a
heavy-duty resealable freezer bag.)
4. For filling: In a 12-inch cast-iron skillet,
heat oil over medium-high heat. Add sausage;
cook, using the back of a spoon to break up
meat, until browned, about 6 minutes. Stir in
flour; cook for 1 minute, stirring constantly.
Gradually whisk in milk, thyme, salt, and
pepper until smooth. Remove from heat.
Arrange dough rounds in an even layer on top
of gravy.
5. In a small bowl, whisk together egg and
1 teaspoon water. Brush egg wash onto dough.
6. Bake until biscuits are golden brown and
gravy is bubbly, 20 to 22 minutes. Let stand
for 5 minutes. Garnish with thyme, if desired.
*We used White Lily Unbleached Self-Rising Flour.
BrEaKfAsT HaSh
Makes 6 servings
Sausage, potatoes, and cheese make
this hearty hash a true sensation.
1½ cups diced Yukon gold potatoes
2 tablespoons olive oil
1½ cups diced peeled butternut squash
1 pound ground mild Italian sausage
1 cup chopped sweet onion
1 clove garlic, minced
1 teaspoon kosher salt
½ teaspoon ground black pepper
½ teaspoon chopped fresh thyme
½ teaspoon chopped fresh tarragon
¼ cup grated Parmesan cheese
6 large eggs
Garnish: chopped fresh thyme
1. Preheat oven to 350°.
2. In a medium saucepan, combine potatoes
and water to cover by 2 inches. Bring to a boil
over medium-high heat, and cook until just
tender, about 5 minutes. Drain and set aside.
3. In a 10-inch cast-iron skillet, heat oil over
medium heat. Add squash, sausage, and onion;
cook until sausage begins to brown, about
3 minutes. Add potatoes, garlic, salt, pepper,
thyme, and tarragon; cook until fragrant,
about 3 minutes. Sprinkle with Parmesan.
Make 6 indentations in mixture; crack
1 egg into each indentation.
4. Bake until eggs are just set, about
12 minutes, or until desired degree of
doneness. Let stand for 5 minutes before
serving. Garnish with thyme, if desired.
NOVEMBER | DECEMBER 2023 68

SwEeT PoTaTo–CrUsTeD QuIcHe
Makes about 6 servings
The sweet potato crust adds an extra layer
of flavor and is a welcome change from the
typical piecrust.
4 slices thick-cut bacon, thinly sliced
4 cups chopped stemmed curly kale
(about 1 bunch)
1½ pounds 1-inch-cubed peeled sweet
potatoes (about 5 cups)
3 teaspoons kosher salt, divided
12 large eggs
69 SOUTHERN CAST IRON
1 cup whole-milk plain Greek yogurt
1 cup shredded smoked Gruyère cheese
½ cup thinly sliced green onion
1. Preheat oven to 350°.
2. In a 10-inch cast-iron skillet, cook bacon
over medium heat, stirring occasionally,
until crispy and golden, 5 to 7 minutes.
Remove bacon using a slotted spoon, and
let drain on paper towels, reserving drippings
in a small bowl.
3. In same skillet, cook kale and 1 tablespoon
bacon drippings over medium heat until kale
is wilted, 3 to 5 minutes. Transfer to another
small bowl. Wipe skillet clean.
4. In same skillet, combine sweet potatoes,
1½ teaspoons salt, and remaining bacon
drippings.
5. Bake until softened and lightly browned,
30 to 45 minutes. Let cool slightly. Transfer
sweet potato mixure to a medium bowl.
Using a fork, mash sweet potatoes, leaving
mixture chunky. Press into bottom and
up sides of same skillet. Reduce oven
temperature to 325°.
6. In a large bowl, whisk together eggs,
yogurt, and remaining 1½ teaspoons salt.
Fold in kale, bacon, cheese, and green onion.
Pour over sweet potato mixture.
7. Bake until set in the center and slightly
puffed, 50 minutes to 1 hour. Serve warm.
FrEnCh ToAsT CaSsErOlE
Makes about 6 servings
This sweet breakfast option uses sourdough
bread for an extra boost of flavor.
5 tablespoons unsalted butter,
melted and divided
1 (12-ounce) loaf day-old sourdough
bread, cut into ½-inch-thick slices
6 large eggs
3 cups whole milk
⅓ cup plus 1 tablespoon granulated
sugar, divided
1 teaspoon vanilla extract
¼ teaspoon kosher salt
¼ teaspoon ground cinnamon
2 cups sliced fresh strawberries
2 tablespoons confectioners’ sugar
1. Brush a 10-inch cast-iron skillet with
1 tablespoon melted butter. Add bread to
skillet in a circle, overlapping slices. In a
large bowl, whisk together eggs, milk, ⅓ cup
granulated sugar, vanilla, salt, and cinnamon.
Pour over bread. Drizzle with remaining
4 tablespoons melted butter. Gently press
bread into egg mixture. Cover and let stand
30 minutes.
2. In a medium bowl, stir together strawberries
and remaining 1 tablespoon granulated sugar.
Let stand 30 minutes.
3. Preheat oven to 350°. Uncover casserole;
gently press bread into egg mixture.
4. Bake until puffed, golden brown, and center
is set, about 40 minutes. Top with strawberry
mixture; sprinkle with confectioners’ sugar.
NOVEMBER | DECEMBER 2023 70
71 SOUTHERN CAST IRON
RiCe GrItS BrEaKfAsT CaSsErOlE
Makes 6 to 8 servings

For those who love a bit of spice in the morning,

this dish is right up your alley.

1 pound ground sage breakfast sausage

2½ cups warm rice grits, cooked according to
package directions
2 cups shredded smoked Cheddar cheese,
divided
1 (15-ounce) can corn, drained
1 cup sour cream
1 (4-ounce) can diced hot Hatch green
chiles
2 large eggs
1 teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon ground black pepper
¼ cup sliced green onion
Sliced avocado and halved cherry tomatoes,
to serve

1. Preheat oven to 375°.

2. In a large skillet, cook sausage over medium
heat until browned and crumbly. Remove
sausage using a slotted spoon, and let drain on
paper towels.
3. In a large bowl, combine sausage, grits,
1 cup cheese, corn, sour cream, green chiles,
eggs, garlic powder, salt, and pepper. Place
in a 2-quart baking dish. Top with remaining
1 cup cheese.
4. Bake until bubbly, 20 to 25 minutes.
Sprinkle with green onion. Serve immediately
with avocado and tomatoes.

ShRiMp aNd GrItS CaSsErOlE

Makes about 8 servings

We’ve turned this Southern classic into a creamy

casserole that’s sure to be made on repeat.
4 cups chicken broth
1½ teaspoons kosher salt, divided
1 cup yellow grits
2 cups shredded fontina cheese
½ cup half-and-half
2 large eggs, lightly beaten
1 (10-ounce) can diced tomatoes and
mild green chiles, drained
2 tablespoons olive oil, divided
2 tablespoons unsalted butter
1¼ cups chopped green onion
1 cup chopped yellow onion
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1 teaspoon minced fresh garlic
1 teaspoon ground black pepper,
divided
1 pound medium fresh shrimp, peeled
and deveined (tails left on)
Garnish: chopped green onion, quartered
grape tomatoes
1. Preheat oven to 350°.
2. In a large saucepan, combine broth and
½ teaspoon salt. Bring mixture to a boil
over medium-high heat; stir in grits. Cover,
reduce heat to medium, and cook, stirring
occasionally, until liquid is absorbed and
grits are tender, about 20 minutes. Stir in
cheese and half-and-half; remove from heat.
Gradually whisk in eggs until smooth. Stir in
tomatoes and green chiles until combined.
3. In a 10-inch cast-iron skillet, heat
1 tablespoon oil and butter over medium-high
heat. Add onions, bell peppers, garlic,
½ teaspoon salt, and ½ teaspoon black pepper.
Cook, stirring frequently, until tender, about
5 minutes. Add grits mixture to onion mixture,
stirring to combine.
4. Bake until set, 30 to 35 minutes. Let cool
slightly.
5. In a nonstick skillet, heat remaining
1 tablespoon oil over medium-high heat.
Sprinkle shrimp with remaining ½ teaspoon
salt and remaining ½ teaspoon black pepper.
Add shrimp to skillet; cook until pink and
cooked through, 3 to 4 minutes. Spoon
shrimp over grits. Garnish with green onion
and tomato, if desired. Serve immediately.
NOVEMBER | DECEMBER 2023 72
 •KiTcHeN TiP•
This is where frozen hash browns
shine! Save time and stress by
forgoing freshly grated potatoes
and grab a bag of frozen shreds
at the grocery store.
HaSh BrOwN SkIlLeT CaSsErOlE
Makes 6 to 8 servings
Filled with plenty of protein and fresh
veggies, this all-in-one breakfast meal
will become your new go-to.
2 tablespoons vegetable oil
1 pound ground breakfast sausage
1 (30-ounce) package frozen
shredded hash brown potatoes
(do not thaw)
1 cup sour cream
1 medium red bell pepper, seeded and
diced
3 cups shredded extra-sharp white
Cheddar cheese, divided
½ cup chopped green onion
½ cup whole milk
2 teaspoons spicy brown mustard
½ teaspoon kosher salt
8 medium eggs, divided 4. Remove from oven. Using the back of
¼ teaspoon ground black pepper a spoon, make 6 indentations in top of
Hot sauce, to serve casserole. Carefully crack remaining 6 eggs
Garnish: sliced green onion into indentations. Bake, uncovered, until
eggs are cooked to desired doneness, 8 to
1. Preheat oven to 350°. 10 minutes more. Sprinkle with black pepper.
2. In a 12-inch cast-iron skillet, heat oil over Serve with hot sauce. Garnish with green
medium-high heat. Add sausage; cook, stirring onion, if desired.
occasionally, until browned, 10 to 12 minutes.
Using a slotted spoon, remove sausage from
skillet, and place in a large bowl. Add potatoes,
sour cream, bell pepper, 2 cups cheese, green
onion, milk, mustard, salt, and 2 eggs, stirring
to combine. Spoon mixture back into skillet.
Sprinkle with remaining 1 cup cheese.
3. Bake, covered, until casserole is
heated through and cheese is melted,
55 minutes to 1 hour.
NOVEMBER | DECEMBER 2023 74
sHaRe sOmE jOy
tHiS sEaSoN wItH
fEsTiVe sWeEtS
sTrAiGhT fRoM
yOuR kItChEn

APPLE
SKILLET CAKE
page 78
 MAPLE PECAN
BLONDIES
page 83

NOVEMBER | DECEMBER 2023 76

MoLaSsEs WaLnUt BaNaNa BrEaD
Makes 1 (8-inch) loaf

This crunchy-topped banana bread puts

one of the season’s most beloved flavors
on parade: molasses.

¼ cup whole buttermilk

1 teaspoon baking soda
½ cup unsalted butter, softened
¾ cup granulated sugar
⅓ cup molasses
2 large eggs
2¼ cups all-purpose flour
½ teaspoon kosher salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1½ cups mashed ripe banana
(about 3 medium)
1 teaspoon vanilla extract
½ cup chopped walnuts
1 large egg white
2 tablespoons firmly packed light
brown sugar
¼ cup walnut halves
Butter, to serve

1. Preheat oven to 325°. Spray bottom only

of an 8x4-inch cast-iron loaf pan with baking
spray with flour.
2. In a small bowl, stir together buttermilk and
baking soda; let stand for 5 minutes.
3. In a large bowl, beat butter, granulated
sugar, and molasses 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.
4. In a medium bowl, whisk together flour,
salt, cinnamon, and nutmeg. With mixer at low
speed, add flour mixture, buttermilk mixture,
and banana to sugar mixture, beating until
combined. Beat in vanilla. Stir in chopped
walnuts until combined. Spread batter into
prepared pan.
5. In a small bowl, whisk egg white until frothy;
stir in brown sugar. Pour onto batter, and
sprinkle with walnut halves.
6. Bake until a wooden pick inserted in
center comes out clean, about 1 hour and
45 minutes. Let cool in pan for 20 minutes.
Remove from pan, and let cool completely
on a wire rack. Serve with butter.
ApPlE SkIlLeT CaKe
Makes 1 (10-inch) cake
Apples are a must-have on the dessert table at
any holiday gathering, and this simple skillet cake
has you covered in a pinch.
1 cup unsalted butter, softened
1½ cups plus 2 tablespoons granulated sugar
¼ cup finely chopped crystallized ginger
3 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon ground ginger
¼ teaspoon kosher salt
⅓ cup whole buttermilk
½ teaspoon vanilla extract
½ teaspoon almond extract
2 small Pink Lady apples, sliced ¼ inch
thick
Garnish: confectioners’ sugar
1. Preheat oven to 350°. Spray a 10-inch
cast-iron skillet with baking spray with flour.
2. In a large bowl, beat butter and 1½ cups
granulated sugar with a mixer at medium speed
until light and fluffy, 3 to 4 minutes, stopping
to scrape sides of bowl. Beat in crystallized
ginger just until combined. Add eggs, one at a
time, beating well after each addition.
3. In a medium bowl, whisk together flour,
baking powder, ground ginger, and salt.
Gradually add flour mixture to butter mixture
alternately with buttermilk, beginning and
ending with flour mixture, beating just
until combined after each addition. Beat in
extracts. Spoon batter into prepared skillet,
smoothing top with an offset spatula. Arrange
apple slices on top of batter, and sprinkle with
remaining 2 tablespoons granulated sugar.
4. Bake until a wooden pick inserted in center
comes out clean, about 40 to 45 minutes.
Let cool in pan for 15 minutes. Garnish with
confectioners’ sugar, if desired. Serve warm.
NOVEMBER | DECEMBER 2023 78
 OVERNIGHT
GINGERBREAD
SWEET ROLLS
page 84

79 SOUTHERN CAST IRON

 CHOCOLATE-
CRANBERRY
MONKEY BREAD
page 83

ApRiCoT ThUmBpRiNt aNd
ChOcOlAtE PrEtZeL CoOkIe DuOs
Makes 8
Just one easy base recipe is all it takes
to please every cookie lover in your life.
½ cup unsalted butter, softened
½ cup granulated sugar
¼ cup firmly packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon kosher salt
1 tablespoon sparkling sugar
81 SOUTHERN CAST IRON
4 teaspoons apricot preserves
⅓ cup semisweet chocolate chips
⅓ cup chopped mini pretzel twists
¼ cup white chocolate chips
1. Spray an 8-well cast-iron wedge pan with
baking spray with flour.
2. In the bowl of a stand mixer fitted with the
paddle attachment, beat butter, granulated
sugar, and brown sugar at medium speed until
fluffy, 3 to 4 minutes, stopping to scrape sides
of bowl. Add egg, beating well. Beat in vanilla.
3. In a medium bowl, whisk together flour,
baking powder, and salt. Gradually add flour
mixture to butter mixture, beating until just
combined. Divide dough in half.
4. Place ¼ cup dough into 4 wells of prepared
pan. Spread to an even layer, and make
an indentation in center of each. Sprinkle
with sparkling sugar, and spoon 1 teaspoon
preserves into each indentation.
5. Stir chocolate chips, pretzels, and white
chocolate chips into remaining dough; divide
dough among remaining wells of pan. Cover pan
with plastic wrap; refrigerate for 30 minutes.
6. Preheat oven to 375°.
7. Bake until cookies are golden brown, 20 to
22 minutes. Let cool in pan for 20 minutes.
Remove from pan, and let cool completely on
wire rack.
NuTeLlA S’mOrEs SwEeT RoLlS
®
Makes 10
Filled with gooey chocolate-hazelnut spread
and topped with toasted marshmallows, these
campfire-inspired rolls are over the top.
Sweet Roll Dough (recipe on opposite page)
1 cup chocolate-hazelnut spread*
2 cups miniature marshmallows, divided
1 cup confectioners’ sugar
3 tablespoons heavy whipping cream
1. Spray a 10-inch cast-iron skillet with
cooking spray.
2. Lightly punch down Sweet Roll Dough.
On a lightly floured surface, roll dough into
a 14x10-inch rectangle. Spread chocolate-
hazelnut spread onto dough. Sprinkle with
11⁄2 cups marshmallows. Starting with one long
side, roll up dough, jelly roll style; pinch seam
to seal. Cut into 10 rolls. Place rolls, cut side
down, in prepared pan. Cover and let rise in a
warm, draft-free place (75°) until doubled in
size, about 45 minutes.
3. Preheat oven to 350°.
4. Bake until golden brown, about 30 minutes.
Let cool for 30 minutes. Increase oven
temperature to broil.
5. In a medium bowl, stir together
confectioners’ sugar and cream until smooth.
Spread glaze onto warm rolls. Sprinkle with
remaining 1⁄2 cup marshmallows and graham
crackers.
6. Broil 5 inches from heat, watching carefully,
until marshmallows are toasted.
*We used Nutella.
SwEeT RoLl DoUgH 2. In a medium saucepan, combine milk,
Makes 10 rolls sour cream, butter, sugar, and salt. Cook
over medium heat, stirring occasionally,
3½ to 3¾ cups all-purpose flour until mixture registers 120° to 130° on a
1 (0.25-ounce) package active candy thermometer.
dry yeast 3. With mixer at low speed, add milk mixture
½ cup whole milk to flour mixture. Add egg, and beat until
½ cup sour cream a dough forms. Switch to the dough hook
6 tablespoons unsalted attachment. Beat at medium speed until
butter, cubed dough is smooth and elastic, about
1∕3 cup sugar 5 minutes. (Dough should pull away from
2 teaspoons kosher salt sides of bowl but stick to bottom.)
1 large egg, lightly beaten 4. Spray a large bowl with cooking spray.
Place dough in bowl, turning to grease top.
1. In the bowl of a stand mixer fitted Cover and let rise in a warm, draft-free place
with the paddle attachment, combine (75°) until doubled in size, about 1 hour and
flour and yeast. 30 minutes.
 ChOcOlAtE-CrAnBeRrY 2. In the bowl of a stand mixer fitted with 100-inch
1. Preheat oven to 350°. Spray a 10-inch
MoNkEy BrEaD the paddle attachment, stir together melted ray.
cast-iron skillet with cooking spray.
Makes 8 servings butter, sugar, sour cream, egg, and remaining 2. In a large bowl, whisk togetherr me elted
melted
(photo on page 80) ¼ cup warm milk. butter, brown sugar, maple syrup,p, 2 eggs, and
and
3. In a large bowl, whisk together 3 cups flour vanilla until combined.
Sticky sweets like this monkey bread are and salt. Add half of flour mixture to butter 3. In a small bowl, whisk togetherr floour,
ur, salt
t,
salt,
right at home in your cast-iron skillet. mixture. With mixer at low speed, add yeast and baking powder until combined.ed. Stir flour
mixture, beating just until combined. Beat in mixture into butter mixture until co ombinedd;
combined;
½ cup plus 1 tablespoon granulated sugar, remaining flour mixture. Switch to the dough -thhirds of
stir in ½ cup pecans. Spread two-thirds
divided hook attachment. Beat at medium speed until batter into prepared pan.
½ cup firmly packed light brown sugar dough is smooth and elastic, about 3 minutes, 4. In a medium bowl, beat cream m ch heese,
cheese,
2 teaspoons ground cinnamon adding remaining ½ cup flour if needed. granulated sugar, and remaining egg with a
1 cup fresh or thawed frozen cranberries (Dough should not be sticky.) mbined, ab
mixer at medium speed until combined, bout
about
Bread Dough (recipe follows) 4. Spray a large bowl with cooking spray. 1 minute. Spread cream cheese mix xture on
mixture nto
onto
1 cup semisweet chocolate chunks Place dough in bowl, turning to grease top. batter. Drop remaining batter byy sp poonfuls
spoonfuls
Rum Sauce (recipe follows) Loosely cover and let rise in a warm, draft-free onto cream cheese mixture; swirl rl bbatters
atters
¾ cup coarsely chopped pecans place (75°) until doubled in size, about 1 hour. together using a knife. Sprinkle with remai ining
remaining
¼ cup pecans.
1. Spray a 12-inch cast-iron skillet with RuM SaUcE rteed in cen
5. Bake until a wooden pick inserted nter
center
cooking spray Makes about 2½ cups utees. Let ccool
comes out clean, about 50 minutes. ool
2. In a medium bowl, whisk together ½ cup ntoo bars, aand
completely on a wire rack. Cut into nd
granulated sugar, brown sugar, and cinnamon. 1 cup unsalted butter drizzle with Maple Caramel Sauce ce before
3. In a small bowl, combine cranberries and 1 cup firmly packed light serving.
remaining 1 tablespoon granulated sugar, brown sugar
tossing to coat. ¼ cup dark rum MaPlE CaRaMeL SaUcE
4. Gently punch down Bread Dough, and ¼ cup heavy whipping cream Makes about 1½ cups
divide into 24 pieces. Stuff each piece with 3 tablespoons cane syrup
2 teaspoons chocolate chunks, and roll into 2 teaspoons vanilla extract ¾ cup sugar
balls. Dip balls in Rum Sauce to coat, and ½ teaspoon kosher salt ¼ cup water
dredge in sugar mixture. Arrange dough ¼ teaspoon kosher salt
balls in prepared skillet; sprinkle with sugared 1. In a medium saucepan, bring all ingredients 1 cup heavy whipping cream,
cranberries and pecans. Pour 1 cup Rum to a boil over medium-high heat. Reduce room temperature
Sauce over dough. heat to medium, and cook for 2 minutes, ⅓ cup maple syrup
5. Cover and let rise in a warm, draft-free stirring constantly. Let cool slightly 1 tablespoon unsalted butter,, ssoftened
oftenedd
place (75°) until puffed, about 30 minutes. before using. 1 teaspoon vanilla extract
6. Preheat oven to 350°.
7. Bake until golden brown and a wooden pick -iiron skil
1. In a small enamel-coated cast-iron llet,
skillet,
inserted in center comes out clean, 40 to MaPlE PeCaN BlOnDiEs bring sugar, ¼ cup water, and saltt to a boil
45 minutes, covering with foil halfway through Makes about 16 over medium-low heat. (Do not sstir.)tir.) Sim
mmer,
Simmer,
baking to prevent excess browning. Let cool (photo on page 76) mber colored,
swirling pan occasionally, until amber coloored,
for 10 minutes. Drizzle with additional warmed 23 to 25 minutes. Remove from m hheat;
eat;
Rum Sauce, if desired. You can’t go wrong with these moist bars. Just gradually stir in cream and maplee syrup uuntilntil
make sure you have enough to feed the crowd smooth.
BrEaD DoUgH because they’re sure to disappear quickly. 2. Return skillet to medium-low hheat;eat; coook,
cook,
Makes 1 (10- to 12-inch) loaf or 7 rolls ree registe
stirring occasionally, until mixture ers
registers
¾ cup unsalted butter, melted 225° on a candy thermometer, 20 to
1 cup warm whole milk (105° to 110°), ½ cup firmly packed light brown sugar 25 minutes. Remove from heat; w hisk inn
whisk
divided ⅓ cup maple syrup butter and vanilla until smooth. Le et cool to
Let
1 (0.25-ounce) package active dry yeast 3 large eggs, divided room temperature before using. Refrigerate
⅓ cup unsalted butter, melted 1 teaspoon vanilla extract in an airtight container for up to 1 month
month. h.
¼ cup sugar 2 cups all-purpose flour
¼ cup sour cream ½ teaspoon kosher salt
1 large egg ½ teaspoon baking powder • KiTcHeN TiPP •
3½ cups all-purpose flour, divided ¾ cup chopped pecans, divided If you want to keep your bakedked good
goodsds
1¼ teaspoons kosher salt 1 (8-ounce) package cream cheese, fresh for longer, wrap them in a layer y off
plastic wrap and then a layer off ffoil to sseal
eal
softened toore in th
in the flavor and moisture. Store he
the
1. In a medium bowl, combine ¾ cup warm ½ cup granulated sugar freezer until you’re ready too enjoy.
milk and yeast. Let stand until mixture is Maple Caramel Sauce (recipe follows)
foamy, about 10 minutes.
83 SOUTHERN CAST IRON
OvErNiGhT GiNgErBrEaD SwEeT RoLlS
Makes 12
(photo on page 79)
Take the early morning work out of these
gingerbread-inspired sweet rolls by doing most of
the steps the night before. You’ll thank us later.
⅓ cup plus 1 tablespoon warm whole milk,
divided
⅓ cup water
¼ cup granulated sugar, divided
1 (0.25-ounce) package active dry yeast
4¼ cups all-purpose flour, divided
2¾ teaspoons kosher salt, divided
1 tablespoon plus 1 teaspoon ground
cinnamon, divided
2 teaspoons ground ginger
⅓ cup unsalted butter, melted and cooled
slightly
2 large eggs, room temperature
¾ cup firmly packed light brown sugar
3 tablespoons plus 2 teaspoons molasses,
divided
½ cup plus 1½ tablespoons unsalted butter,
softened and divided
4 ounces cream cheese, softened
1½ cups confectioners’ sugar
1. In a small microwave-safe bowl, combine
⅓ cup milk and ⅓ cup water. Microwave
until warm (105° to 110°). Add 1 tablespoon
granulated sugar and yeast; let stand until
foamy, 10 minutes.
2. In the bowl of a stand mixer fitted with the
paddle attachment, stir together 1½ cups flour,
remaining 3 tablespoons granulated sugar,
2½ teaspoons salt, 1 teaspoon cinnamon,
and ginger. Add yeast mixture and melted
butter; beat at medium-low speed until
combined. Add eggs; beat at medium speed
until combined. With mixer at low speed,
gradually add 2½ cups flour, beating just until
combined and stopping to scrape sides of bowl
as needed.
3. Switch to the dough hook attachment. Beat
at low speed until a soft, slightly sticky dough
forms, stopping to scrape dough hook and
sides of bowl as needed, 12 to 14 minutes. Add
up to remaining ¼ cup flour, 1 tablespoon at a
time, if dough is too sticky.
4. Lightly spray a large bowl with cooking
spray. On a lightly floured surface, shape
dough into a smooth round. Place dough in
bowl, turning to grease top. Cover and let rise
in a warm, draft-free place (75°) until doubled
in size, about 1 hour.
5. In a small bowl, stir together brown sugar,
3 tablespoons molasses, ½ cup softened
butter, and remaining 1 tablespoon cinnamon.
6. Spray a 12-inch cast-iron skillet with
cooking spray.
7. Punch down dough and let rest for 10 to • KiTcHeN TiP •
15 minutes. On a lightly floured surface, roll Roll dough as tightly as possible.
dough into an 18x12-inch rectangle. Using This will produce more cinnamon
and brown sugar layers, and it helps
a small offset spatula, spread brown sugar the rolls keep their shape while baking.
mixture onto dough, leaving a ½-inch border
on one long side. Starting with opposite long
side, roll up dough, jelly roll style, pinch seam
to seal. Gently shape log to 18 inches long and
even thickness, if necessary. Using a serrated
knife dipped in flour, cut log into 12 slices
(about 1½ inches thick). Place slices, cut side
down, in prepared skillet. Cover and let rise in
a warm, draft-free place (75°) until puffed,
15 minutes. Refrigerate overnight.
8. Preheat oven to 350°. Remove rolls from
refrigerator and let stand until rolls are puffed
and butter is softened; 2 hours and
30 minutes to 3 hours.
9. Bake until lightly golden and an instant-
read thermometer inserted in center registers
190°, 35 to 40 minutes, loosely covering with
foil to prevent excess browning, if necessary.
Let cool in pan for 10 minutes.
10. In the bowl of a stand mixer fitted
with the paddle attachment, beat cream
cheese, remaining 1½ tablespoons softened
butter, remaining 2 teaspoons molasses, and
remaining ¼ teaspoon salt at medium speed
until creamy, 4 to 5 minutes. Reduce mixer
speed to low; gradually add confectioners’
sugar, beating until fluffy. Beat in
remaining 1 tablespoon milk.
Spread icing on warm rolls.
NOVEMBER | DECEMBER 2023 84
 Master Class

Z
DECODING DUMPLINGS Z
FrOm hOmEmAdE bRoTh tO lIgHt aNd fLuFfY dUmPlInGs,
tHiS iCoNiC SoUtHeRn cOmFoRt fOoD iS a fAvOrItE fOr gOoD rEaSoN

When thinking through the ultimate comfort foods, homemade chicken and dumplings is likely at the top of the list for many
folks, young and old alike. Nothing is quite as satisfying as a warm, savory broth layered with velvety goodness and tender bites
of chicken. You probably enjoyed your first bowl of chicken and dumplings back in childhood, watching your mom or grandma
plop whatever shaped dumplings they preferred into a homemade broth that they seemingly always had on hand. You were just
happy to be the recipient of this cozy creation all while watching a master at work. But mastering this beloved dish is much easier
than you think. Secure your favorite cast-iron Dutch oven and grab a trusty rolling pin, and we’ll walk you through all you need
to know so you can gather around the table for a dinner to remember in no time.

ChIcKeN aNd DuMpLiNgS 1. For broth: In a large cast-iron Dutch oven, heat
Makes 6 to 8 servings 3 tablespoons oil over medium-high heat. Add chicken;
cook until browned, 4 to 5 minutes per side. Remove
This tried-and-true dish will warm you up from the inside out. chicken, reserving drippings in pot.
2. In same Dutch oven, add remaining 1 tablespoon oil,
Broth: carrots, celery, onion, and leek. Cook, stirring occasionally,
4 tablespoons canola oil, divided until vegetables are tender, 10 to 15 minutes. Stir in all-
1 (3-pound) whole chicken, cut into 8 pieces purpose flour and garlic. Cook for 2 minutes. Stir in 2 quarts
5 large carrots, peeled and diced water, bouillon paste, bay leaves, and pepper; bring to a boil.
4 stalks celery, diced Return chicken to pot. Reduce heat to medium; cover and
1 large onion, diced cook until an instant-read thermometer inserted in thickest
1 large leek, halved lengthwise and sliced into portion of chicken registers 165°, about 45 minutes.
½-inch pieces (white and light green parts only) 3. Remove chicken and bay leaves from pot. Let chicken cool
¼ cup plus 3 tablespoons all-purpose flour enough to handle. Shred chicken, discarding skin and bones.
5 cloves garlic, minced Return chicken to pot, and bring to a boil over medium-high
2 quarts water heat. Reduce to a simmer. Stir in parsley.
2 tablespoons plus 2 teaspoons chicken bouillon paste 4. For dumplings: In a medium bowl, whisk together self-rising
2 dried bay leaves flour and salt. Using a fork, cut butter into flour mixture until
1 teaspoon ground black pepper crumbly. Stir in milk just until dry ingredients are moistened.
¼ cup chopped fresh parsley, plus more for garnish 5. On a lightly floured surface, turn out dough and knead until
dough comes together, 3 to 4 times. Roll to ⅛-inch thickness.
Dumplings: Using a sharp knife, cut into 2-inch squares.
2 cups self-rising flour 6. Drop dumplings, a few at a time, into simmering chicken
1 teaspoon kosher salt mixture. (Do not stir.) Cover and gently shake pot in a circular
3 tablespoons cold unsalted butter, cubed motion; cook until dumplings float, 3 to 4 minutes. Garnish
½ cup whole milk with parsley, if desired, and serve immediately.

TURN THE PAGE FOR DUMPLINGS STEP-BY-STEP

NOVEMBER | DECEMBER 2023 86

 DUMPLINGS STEP-BY-STEP

STEP 1: CUTTING IN BUTTER STEP 2: STIRRING IN MILK

While the dumplings cook, the butter will melt and generate steam, The dough will look slightly dry. Overmixing the dough until it’s
creating tiny pockets that result in a light and fluffy texture. completely wet will result in chewy dumplings.

STEP 3: KNEADING DOUGH STEP 4: ROLLING DOUGH

Gently knead the dough to bring it together; knead just until a Rolled dumplings allow for faster cooking and prevent a doughy center.
cohesive disk is formed, 3 to 5 times.

87 SOUTHERN CAST IRON

STEP 5: ROLLING DOUGH STEP 6: CUTTING DUMPLINGS
Roll the dough to 1/8-inch thickness on a lightly floured surface. Cut the dough into long 2-inch-wide strips using a sharp knife or pizza
cutter. They don't have to be exact.

STEP 7: SHAPING DUMPLINGS STEP 8: DROPPING DUMPLINGS

Cut the rolled dough into any 2-inch shape you prefer. Carefully and gently drop dumplings, a few at a time, into the simmering
broth.

NOVEMBER | DECEMBER 2023 88

 Traveling Skillet

SPICE UP YOUR LIFE

SaVaNnAh aUtHoR aNd bLoGgEr SwEtA PaTeL dIsHeS oN
hEr fLaVoRfUl aPpRoAcH tO mAkInG eVeRyDaY dIsHeS
sPeCtAcUlAr aNd eMbRaCiNg dIvErSiTy wHeN cOoKiNg
BY SWETA PATEL / FOOD PHOTOGRAPHY BY JOHN O’HAGAN
KATIE MOON DICKERSON / STYLING BY LUCY FINNEY
FOOD STYLING BY

I
started my journey in the kitchen when I was just a young
girl, maybe around 6 or 7 years old. It was a time when I
would eagerly help my mother in the kitchen, from stirring
pots of steaming soups to ensuring the perfect amount of water
for rice. My father might have hoped I’d develop a passion for
tinkering in the garage or something like that, but no, the kitchen
was where I belonged from the start. I was drawn to the hands-on
experience it offered.
What fascinated me most about those early cooking
experiences was the joy of creating something tangible, an end
product that could be enjoyed. Growing up, my mom had a strict
rule: whether you loved the dinner or not, you sat at the table
until the last person had finished eating. This rule led to moments
when I didn’t want to eat certain dishes. Sitting at that table
for what seemed like an eternity, I would start mixing random
ingredients on my plate, much to my mother’s confusion.
It was during these times that my fascination with textures,
tastes, and unexpected cravings began to flourish. I remember
thinking, “I want to start cooking on my own.” So, I did. At a young One of the recipes in the book that holds a special place in
age, I dove into cooking because I loved food. my heart is the Skillet Habanero Cornbread. It’s a dish that pays
As I grew older and moved down to Savannah, Georgia, with homage to my family’s love for corn and our tradition of cooking
my husband, far away from the comforting presence of my mom with fresh ingredients. This cornbread recipe is far from the
and family, I faced the challenge of making home-cooked meals typical store-bought mix; it’s a flavorful blend of cornmeal, honey,
on my own for the first time. I had to fend for myself, which scallions, and fiery hot habanero peppers.
initially felt daunting. That’s when I decided to start my blog, The use of a cast-iron skillet or a tawa (a round cooking pan
The Table of Spice. I wanted to simplify cooking and create meals traditionally used in Indian cooking) is crucial for achieving that
that anyone—regardless of their culinary skills—could prepare. perfect crispy edge while keeping the inside moist and delicious.
I wanted to connect with the people out there also struggling And I personally love using it for things like this because the pan
without their moms just down the street. itself adds flavor because it’s been seasoned with everything that
Then, the blog kept growing and growing to the point where you’ve made in it before.
an opportunity to write a cookbook came my way. I was initially I’m thrilled that my blog and my dishes like this cornbread can
stunned, thinking it might be a joke. Drawing from my Indian inspire others to explore different flavors and culinary traditions.
heritage, I aimed to create something that blended traditional Food is a universal language that transcends borders and cultures.
recipes with modern twists for Southern readers. Food is a celebration of life, a way to connect with our roots, and
I wanted to offer recipes for any occasion, whether it was a quiet an opportunity to create something beautiful for yourself. By
date night at home or a festive holiday celebration. I wanted people blending Southern and Indian flavors, I aim to show people all the
to find a piece of themselves in my cookbook, to be able to recreate world’s delicious possibilities and encourage them to embrace
the flavors of their heritage or explore new culinary horizons. diversity in their cooking and to expand their palates.
89 SOUTHERN CAST IRON
SkIlLeT HaBaNeRo CoRnBrEaD 1 cup butter, melted (You will have some lumps and that’s okay.)
Recipe courtesy of Sweta Patel ½ cup vegetable oil Stir in cheese, scallion, and chopped pepper
Makes 6 servings 1 cup shredded Cheddar cheese until well incorporated. Pour batter into
½ cup scallion, chopped prepared pan.
This deliciously spicy cornbread is an ideal 1 to 2 habanero peppers, finely chopped 4. Bake until edges are nice and crispy and a
companion for your favorite bowl of chili. Garnish: butter, honey wooden pick inserted into center comes out
If you’re feeling adventurous, have it for clean, 30 to 35 minutes. Serve immediately.
breakfast topped with butter and honey. 1. Preheat oven to 375°. Grease a 10-inch Garnish with butter and honey, if desired.
cast-iron skillet or a 13x9-inch pan with butter.
2 cups all-purpose flour 2. In a large bowl, whisk together flour, corn- •KiTcHeN TiP•
1½ cups yellow cornmeal meal, sugar, baking powder, and baking soda. Add more or less habanero pepper,
1½ cups sugar 3. In a medium bowl, whisk together buttermilk, depending on the amount of heat you
1½ teaspoons baking powder melted butter, and oil until well combined. desire; you can always substitute the
1 teaspoon baking soda Pour buttermilk mixture into flour mixture, habanero for jalapeño peppers.
2½ cups buttermilk and stir using a wooden spoon to combine.
NOVEMBER | DECEMBER 2023 90
 From the Pantry

Z
SWEET AS SUGAR Z
BY MORGAN CRAWFORD SCOTT

GeT tHe sKiNnY oN tHiS sWeEt-tAsTiNg cOmPoUnD

aNd hOw iT tRaNsFoRmS bAkInG (aNd cOoKiNg, tOo)

WhEtHeR yOu’rE a bEgInNeR bAkEr oR sEaSoNeD pRoFeSsIoNaL , your sugar stash is likely well stocked, and if it’s not yet, it soon will be.
Sugar, which is a type of carbohydrate, derives mostly from sugar beets and sugarcane, a crop that grows in many regions with a tropical or
subtropical climate, such as Florida and Hawaii as well as international locations like Brazil and Thailand. From superfine powder to deliciously
gritty granules both incorporated into recipes and sprinkled on top of desserts, this delicious compound is a workhorse in all your favorite recipes.

GRANULATED SUGAR
The baseline for all sugars, this type
is probably what comes to mind
when you think about reaching
for a sweetener when baking. Also
known as white sugar or table
sugar, it’s extremely common, easy
to find, and affordable. It derives
from sugarcane or sugar beets and
then goes through a refinement
process (where the molasses is
discarded) that results in a white,
fine, crystalline form that’s ready
to use in everything, from cookies
and cakes to bars and brownies.
BROWN SUGAR
Coming in a close second on the
sugar scale of popularity is brown
sugar, which is also readily available
and affordable. It is made by
combining granulated sugar with
molasses to produce a light or dark
brown mixture. Brown sugar adds
rich flavor, reminiscent of caramel
or toffee, to baked goods, and it’s
also a worthy ingredient when you
want to enhance marinades, sauces,
and more. If you’re in a pinch, you
can make your own at home by
mixing granulated sugar with a
touch of molasses.
CONFECTIONERS’ SUGAR
Also called powdered sugar or
icing sugar, this superfine sugar
is easily dissolvable, lending itself
beautifully when stirred into icings
or glazes, as well as sprinkled atop
baked goods and fruit for visual
appeal and a pop of sweetness.
Most often, you’ll come across the
10x variety, in which the number
denotes the fineness of the grind.
You can make it at home by pulsing
a bit of cornstarch (to prevent
caking) with granulated sugar in
a blender or food processor.
TURBINADO AND
DEMERARA SUGAR
Though these two types of
minimally refined, raw sugars are
very similar and can be used almost
interchangeably, they each shine
in their own way. Demerara has
more of a molasses-like flavor,
while turbinado is more caramel-
like. Both are coarse, light brown
granules that are best suited as a
finishing sugar. Generously sprinkle
it on top of quick breads and
pastries like muffins and scones
for that signature crunch or doll
up everyday oatmeal or coffee and
tea for a delicious enhancement.
SUPERFINE SUGAR
Also referred to as castor sugar,
this type of sugar is reminiscent
of granulated sugar but with much
smaller, finer crystals, like the
name suggests. It’s frequently used
when making delicate dishes such
as meringue, mousse, and soufflé,
but it can do double duty as a
replacement for simple syrup in
cocktails, too, thanks to its easily
dissolvable nature. Unfortunately,
both varieties, golden and white,
are not that easy to find in the
United States, though very
common and well loved in Europe.
If you can’t secure a bag of
superfine sugar, you can make
a similar version at home by pulsing
granulated sugar in a blender or
food processor until its fine but
not powdery.

91 SOUTHERN CAST IRON

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 CAST IRON
USE & CARE
If you take the time to properly care for your cast-iron cookware, it will reward
you and your family with generations of loyal service. Follow these tips to keep
your heirlooms—whether seasoned or enameled iron—in tip-top shape.
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 of your cookware means
understanding its likes and dislikes.
Cooking with fats, cleaning gently, and
storing in a clean, dry place are the keys
to preserving your pans’ seasoning. Harsh
abrasives, acidic foods, and moisture can
break down the finish or cause rust.
ENAMELED
BE GENTLE
The finish on enameled cast iron
is delicate, so handle your pieces
carefully to avoid chipping.
Never use metal utensils since
they can scratch the surface.
GREASE THEM UP
Unlike seasoned cast iron, enameled
cast iron is not a nonstick surface.
To avoid sticking, cook over medium
heat using adequate amounts of
oil or fat. If sticking does occur, use
dish soap, water, and a non-scratch
scouring pad to scrub away the mess.
For extra-stubborn, stuck-on bits,
try boiling water in the piece
with a bit of dishwashing liquid.
MAKE THEM SHINE
Over time, enameled cast iron
can become discolored or stained.
To remove stains, soak the cooking
surface in hydrogen peroxide mixed
with baking soda, and then scrub with
dish soap, water, and a non-scratch
scouring pad to keep your enameled
cast iron looking as good as new.
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83PHC22
 Unique & Antique

Z
QUITE THE GEM Z
PHOTOGRAPHY BY MAC JAMIESON / RECIPE DEVELOPMENT AND FOOD STYLING BY KATHLEEN KANEN/ STYLING BY COURTNI BODIFORD

A TuRk’s hEaD pAn, aLsO kNoWn aS a gEm pAn, is a fluted

design that’s highly prized among those who collect vintage cast iron
bakeware. Around the 1920s, this unusual pan became popular among
companies such as Lodge, Wagner, and Griswold, as they sought to
create pans with interesting patterns in various sizes, including this
grooved pan and other round and swirled options. Though the Turk’s
head pan has decorative beauty, it is perfect for treating like a muffin
tin to bake miniature cakes or quick breads, called “gems,” which
likely led to the pan’s moniker. In today’s market, these pans are hard
to find, making them an excellent addition to any cast iron collection.
Your best bet for scoring this unique pan is at an antiques shop or
through an online cast iron seller.

95 SOUTHERN CAST IRON

VaNiLlA-PePpErMiNt MiNi BuNdTs
Makes 6
With the look and taste of the season’s
favorite treat, these small cakes will
be the star of your holiday table.
⅓ cup unsalted butter, softened
½ cup granulated sugar
4 teaspoons firmly packed light
brown sugar
1 large egg, room temperature
1 large egg yolk, room temperature
½ cup plus 8 teaspoons all-purpose flour
¼ teaspoon kosher salt
⅛ teaspoon baking powder
2 tablespoons plus ¼ teaspoon water,
room temperature, divided
1½ tablespoons sour cream, room
temperature
1 teaspoon cocoa powder
1 teaspoon red gel food coloring
¼ teaspoon peppermint extract
¼ teaspoon vanilla bean paste
Garnish: confectioners’ sugar, crushed
peppermint candies
1. Preheat oven to 325°.
2. In a medium bowl, beat butter and sugars
with a mixer at medium speed until fluffy,
about 3 minutes, stopping to scrape sides of
bowl. Add egg and egg yolk, one at a time,
beating well after each addition.
3. In a small bowl, whisk together flour, salt,
and baking powder. In another small bowl,
whisk together 2 tablespoons water and sour
cream. With mixer at low speed, add flour
mixture and sour cream mixture alternately
to butter mixture, beating just until
combined after each addition.
4. Place half of batter (about 2⁄3 cup) in a small
bowl; fold in cocoa powder, food coloring,
and peppermint extract. Fold vanilla bean
paste and remaining ¼ teaspoon water into
remaining batter until combined.
5. Spray a 6-well cast-iron Turk’s head pan
with baking spray with flour.
6. Drop each batter alternately by
teaspoonfuls into prepared wells.
7. Bake until golden brown and a wooden
pick inserted in center comes out clean,
about 20 to 23 minutes. Let cool in pan for
15 minutes. Carefully invert pan to remove
cakes. Let cool completely on a wire rack.
Garnish with confectioners’ sugar and
peppermint, if desired.

83
RECIPES & RESOURCES
Breads and Doughs
Bread Dough 83
Browned Butter & Thyme Cornbread 64
Buttermilk Pie Dough 57
Cherry Sweet Rolls 56
Chocolate-Cranberry Monkey Bread 83
Classic Cinnamon Rolls 57
French Toast Casserole 69
Molasses Walnut Banana Bread 78
Nutella S’mores Sweet Rolls 81
Overnight Gingerbread Sweet Rolls 84
Skillet Habanero Cornbread 90
Sweet Roll Dough 82
Condiments, Sauces,
and Toppings
Maple Caramel Sauce 83
Rum Sauce 83
Desserts
Ambrosia Pie 57
Apple and Pear Cobbler 53
Apple Skillet Cake 78
Apricot Thumbprint and Chocolate
Pretzel Cookie Duos 81
Chocolate Pound Cakes 53
Cranberry-Apple Pie 57
Cranberry & White Chocolate Bars 60
Italian Cream Skillet Cake 60
Maple Pecan Blondies 83
Peppermint Brownies 52
Skillet Gingerbread Cake with
Brown Butter Frosting 52
Vanilla-Peppermint Mini Bundts 96
97 SOUTHERN CAST IRON
Main Dishes
Biscuits and Sausage Gravy Cobbler 68
Blackened & Braised Turkey Necks 15
Black-Eyed Pea and Coconut Curry 37
Breakfast Hash 68
Chicken and Dumplings 86
Chicken, Shrimp, and Sausage Gumbo 37
Chili Con Carne 17
Citrus & Herb Turkey 40
Creamy Turkey and Wild Rice Soup 48
Feast of the Seven Fishes Stew 37
Hash Brown Skillet Casserole 74
Rice Grits Breakfast Casserole 72
Shrimp and Grits Casserole 72
Sweet Potato–Crusted Quiche 69
Thanksgiving Eggs Benedict 48
Turkey Hash 48
Turkey Neck and Andouille Gumbo 15
White Beans with Andouille Sausage 36
White Chicken Chili 36
Vegetables and Sides
Baked Thanksgiving Risotto 50
Mashed Potato Croquettes 47
Resources
Page 9: Photos by Lauren May
(@mustloveherbs); Ned Adams
(@dutchovendaddy); Jimmy Proffitt
(@theappalachiantale); Meyers Corp US
(Dutch ovens).
Pages 11–16: Photos by Randy Schmidt and
Stephen Lomonaco.
Page 89: Photo courtesy of Sweta Patel (headshot).
STATEMENT OF OWNERSHIP, MANAGEMENT AND
CIRCULATION (required by Act of August 12, 1970: Section 3685,
Title 39, United States Code). 1. Southern Cast Iron. 2. (ISSN: 2572-
7052) 3. Filing date: 10/1/2023. 4. Issue frequency: Bi-monthly. 5.
Number of issues published annually: 6. 6. The annual subscription
price is $39.95. 7. Complete mailing address of known office of
publication: Hoffman Media, 2323 2nd Avenue North, Birmingham,
AL 35203. Contact person: Samantha Sullivan. 8. Complete mailing
address of headquarters or general business office of publisher:
Hoffman Media, 2323 2nd Avenue North, Birmingham, AL 35203.
9. Full names and complete mailing addresses of publisher, editor, and
managing editor. Publisher, Eric Hoffman, 2323 2nd Avenue North,
Birmingham, AL 35203; Editor, Daniel Schumacher, 2323 2nd
Avenue North, Birmingham, AL 35203; Managing Editor, Morgan
Crawford Scott, 2323 2nd Avenue North, Birmingham, AL 35203.
10. Owner: Hoffman Media, 2323 2nd Avenue North, Birmingham,
AL 35203. 11. Known bondholders, mortgages, and other security
holders owning or holding 1 percent of more of total amount of
bonds, mortgages, or other securities: None. 12. Tax status: Has Not
Changed During Preceding 12 Months. 13. Publisher title: Southern
Cast Iron. 14. Issue date for circulation data below: September/
October 2023. 15. The extent and nature of circulation: A. Total
number of copies printed (Net press run). Average number of copies
each issue during preceding 12 months: 43,436. Actual number of
copies of single issue published nearest to filing date: 49,718. B. Paid
circulation. 1. Mailed outside-county paid subscriptions. Average
number of copies each issue during the preceding 12 months:
14,320. Actual number of copies of single issue published nearest to
filing date: 14,324. 2. Mailed in-county paid subscriptions. Average
number of copies each issue during the preceding 12 months: 0.
Actual number of copies of single issue published nearest to filing
date: 0. 3. Sales through dealers and carriers, street vendors, and
counter sales. Average number of copies each issue during the
preceding 12 months: 5,774. Actual number of copies of single issue
published nearest to filing date: 6,650. 4. Paid distribution through
other classes mailed through the USPS. Average number of copies
each issue during the preceding 12 months: 91. Actual number of
copies of single issue published nearest to filing date: 71. C. Total paid
distribution. Average number of copies each issue during preceding
12 months: 20,185. Actual number of copies of single issue published
nearest to filing date: 21,045. D. Free or nominal rate distribution
(by mail and outside mail). 1. Free or nominal outside-county.
Average number of copies each issue during the preceding 12
months: 207. Number of copies of single issue published nearest to
filing date: 138. 2. Free or nominal rate in-county copies. Average
number of copies each issue during the preceding 12 months: 0.
Number of copies of single issue published nearest to filing date: 0.
3. Free or nominal rate copies mailed at other Classes through the
USPS. Average number of copies each issue during preceding 12
months: 70. Number of copies of single issue published nearest to
filing date: 40. 4. Free or nominal rate distribution outside the mail.
Average number of copies each issue during preceding 12 months: 0.
Number of copies of single issue published nearest to filing date: 0.
E. Total free or nominal rate distribution. Average number of copies
each issue during preceding 12 months: 277. Actual number of copies
of single issue published nearest to filing date: 178. F. Total free
distribution (sum of 15c and 15e). Average number of copies each
issue during preceding 12 months: 20,462. Actual number of copies
of single issue published nearest to filing date: 21,223. G. Copies not
Distributed. Average number of copies each issue during preceding
12 months: 22,974. Actual number of copies of single issue published
nearest to filing date: 28,495. H. Total (sum of 15f and 15g). Average
number of copies each issue during preceding 12 months: 43,436.
Actual number of copies of single issue published nearest to filing:
49,718. I. Percent paid. Average percent of copies paid for the
preceding 12 months: 98.65%. Actual percent of copies paid for the
preceding 12 months: 99.16%. 16. Electronic Copy Circulation: A.
Paid Electronic Copies. Average number of copies each issue during
preceding 12 months: 0. Actual number of copies of single issue
published nearest to filing date: 0. B. Total Paid Print Copies (Line
15c) + Paid Electronic Copies (Line 16a). Average number of copies
each issue during preceding 12 months: 20,185. Actual number of
copies of single issue published nearest to filing date: 21,045. C. Total
Print Distribution (Line 15f) + Paid Electronic Copies (Line 16a).
Average number of copies each issue during preceding 12 months:
20,462. Actual number of copies of single issue published nearest
to filing date: 21,223. D. Percent Paid (Both Print & Electronic
Copies) (16b divided by 16c x 100). Average number of copies each
issue during preceding 12 months: 98.65%. Actual number of copies
of single issue published nearest to filing date: 99.16%. I certify
that 50% of all distributed copies (electronic and print) are paid
above nominal price: Yes. Report circulation on PS Form 3526-X
worksheet. 17. Publication of statement of ownership will be printed
in the November/December 2023 issue of the publication. 18.
Signature and title of editor, publisher, business manager, or owner:
Samantha Sullivan, Production/Circulation Manager. I certify that all
information furnished on this form is true and complete. I understand
that anyone who furnishes false or misleading information on this
form or who omits material or information requested on the form
may be subject to criminal sanction and civil actions.