Cast Iron Skillet Big Flavors (27 page)

Read Cast Iron Skillet Big Flavors Online

Authors: Sharon Kramis

•
Bake in the oven for 10 minutes. Quickly but carefully remove the skillet from the oven and drizzle the remaining 2 tablespoons melted butter over the top. Return to the oven and continue baking until golden brown and an inserted toothpick comes out clean, about 8 minutes more. Cool, cut into wedges, and serve with honey butter.

1 cup finely ground yellow cornmeal

1 cup all-purpose flour

1½ teaspoons baking powder

½ teaspoon baking soda

2 tablespoons sugar

½ teaspoon salt

½ teaspoon chili powder

2 large eggs

½ cup sour cream

1¼ cups half-and-half

6 tablespoons unsalted butter, melted, divided

Honey butter, for serving

marionberry cornmeal coffee cake

We love to pick fresh berries in August. In the Northwest we are fortunate to have many varieties of berries. One of our favorites is the marionberry, because it’s a large, firm berry with small sacs, which makes it the perfect baking berry.

MAKES 8 SERVINGS

•
Preheat oven to 375°F.

•
In a large bowl, mix together the flour, cornmeal, orange zest, baking powder, salt, and 1 cup of sugar. In a medium bowl, whisk together the eggs, sour cream, and milk. Then whisk in the melted butter. Add the flour mixture and mix until just combined. Do not overmix.

•
Heat a 10-inch cast iron skillet. Add the 1 tablespoon butter. Swirl to cover the pan’s interior. Spread the batter evenly in the skillet. Sprinkle the berries over the top. In a small bowl, combine the remaining sugar and the cinnamon and sprinkle over the top.

•
Bake until light golden brown, about 45 minutes.

1¼ cups all-purpose flour

½ cup yellow cornmeal

1 teaspoon freshly grated orange zest

2 teaspoons baking powder

1 teaspoon salt

1⅓ cups sugar, divided

2 large eggs

¼ cup sour cream

¼ cup milk

1 stick (½ cup) unsalted butter, melted

1 tablespoon unsalted butter

3 cups berries, preferably marionberries

1 teaspoon ground cinnamon

king’s bread

This is an easy yeast bread that makes wonderful toast. It bakes to a golden brown in the cast iron skillet. Slice thinly and serve with cheese and fresh fruit.

MAKES 6 SERVINGS

•
Preheat the oven to 375°F. Flour a board well and generously butter a 10-inch cast iron skillet.

•
In a small bowl, dissolve the yeast and sugar in the warm water and let proof for 5 minutes. In a large mixing bowl, combine the dissolved yeast, 5 tablespoons of the melted butter, eggs, milk, and flour. Turn out onto the floured board and knead until a smooth ball forms, 3 to 5 minutes. Place in the skillet and flatten into an 8-inch circle. Cover with plastic wrap and let rise in a warm spot in your kitchen for 1 hour.

•
Brush the top of the bread with the remaining melted butter. Bake until golden, 25 to 30 minutes.

1 tablespoon active dry yeast

1 tablespoon sugar

¼ cup warm water

6 tablespoons unsalted butter, melted, divided

2 large eggs, beaten

¾ cup milk, warmed

2¾ cups all-purpose flour

rosemary parmesan flatbread

Baking in the cast iron skillet creates a crusty, golden flatbread. You can get creative and add an assortment of toppings. Some of our favorites are grilled vegetables, oven-roasted tomatoes, and fromage blanc. You can also try smoked salmon and herbed cream cheese.

MAKES 6 SERVINGS

•
Preheat oven to 400°F.

•
In a small bowl, combine the garlic and olive oil and set aside.

•
In a medium bowl, dissolve the yeast in the warm water. Add the sugar and let rest for 5 minutes. Add the egg to the yeast mixture. Gently stir. Stir in the salt and flour, adding ½ cup at a time, until a soft dough forms. Shape into a ball and turn out onto a lightly floured surface. Knead until nice and smooth. Turn the mixing bowl upside down over the dough and let rest for 5 minutes.

•
Meanwhile, melt the butter in a 10-inch cast iron skillet. Roll the dough out into a 10-inch circle and transfer to the skillet. Brush with the olive oil mixture and sprinkle with the rosemary, cheese, and sea salt. Let rise for 30 minutes. Bake until golden brown, 15 to 17 minutes. Serve warm.

2 cloves garlic, minced

¼ cup extra-virgin olive oil

1 tablespoon active dry yeast

⅓ cup warm water

¼ teaspoon sugar

1 large egg, beaten

½ teaspoon kosher salt

1½ cups all-purpose flour

1 tablespoon unsalted butter

1 tablespoon chopped fresh rosemary

⅓ cup freshly grated Parmesan cheese

1 teaspoon sea salt

cinnamon cream roll-ups with orange glaze

These no-yeast rolls are quick to fix. The self-rising flour makes a soft dough, and the cinnamon filling drips down during baking and caramelizes in the skillet. They taste so old-fashioned and yummy!

MAKES 6 TO 8 SERVINGS

•
Preheat the oven to 425°F and butter a 12-inch cast iron skillet.

•
To prepare the filling, in a small bowl, combine all the ingredients. Reserve.

•
To prepare the dough, lightly flour a surface for kneading. In a large bowl, combine the self-rising flour and sugar. Pour in the cream and the melted butter and stir until well blended; the dough will be a little stiff. Knead the dough briefly on the floured surface. Roll out into a rectangle, 8 by 12 inches. Spread evenly with the filling, leaving a 1-inch border around the edges. Roll up the dough like a jelly roll, and cut into 8, 2-inch-wide slices. Arrange in the skillet and bake until golden, 20 to 25 minutes.

•
Meanwhile, in a small bowl, blend the powdered sugar and orange juice until smooth. Spread the glaze over the top of the warm rolls and serve.

FILLING

1 cup brown sugar

2 teaspoons ground cinnamon

4 tablespoons unsalted butter, melted

DOUGH

2½ cups self-rising flour

2 tablespoons granulated sugar

1¼ cups cream

6 tablespoons unsalted butter, melted

GLAZE

1 cup powdered sugar

¼ cup orange juice or heavy cream

grammy’s oatmeal cake with coconut pecan frosting

This recipe has been passed down through three generations; it is the perfect picnic cake and a favorite on the Fourth of July. This cake is very moist, and the coconut–brown sugar frosting is so good with the oatmeal texture.

MAKES 6 TO 8 SERVINGS

•
Preheat the oven to 350°F.

•
Butter a 10-inch cast iron skillet. In a medium bowl, add the oatmeal and pour the boiling water over it. Mix and let cool.

•
In a large mixing bowl, cream together the butter and the brown and granulated sugars. Add the eggs, one at a time, beating thoroughly after each addition. Sift in the flour, baking soda, cinnamon, nutmeg, and salt. Stir in the cooled oatmeal mixture. Pour the batter into the pan and bake until firm in the center, 30 to 35 minutes. Spread the Coconut Pecan Frosting on the cake while it is still warm.