It’s a somewhat antiquated tradition, but one that shouldn’t be let go of for good reason. Cooking in cast iron survives generations of new cooking gadgets popping up here and there because the food that comes out of these tried and true pots and pans are just that delicious. They stand the test of time for that reason and should be a part of every chef’s kitchen.
When it comes to cooking in cast iron skillets and Dutch ovens, there is no better time than the last quarter of the year. When the leaves change, then eventually fall and crunch; and when our pumpkin spice lattes morph into holiday eggnogs, the comfort food born in cast iron starts tapping us on the shoulder. It’s the time for something warm, familiar, and homey. However, that doesn’t mean we can’t put some new spins on the recipes…here are a couple ideas!
Recipe for our Smithey Cast Iron 5.5 qt. Dutch Oven:
Try this new take on the classic Thanksgiving Feast in one pot! Perfect for the smaller crowd!
Dutch Oven Turkey Dinner
2 skin-on, bone-in turkey drumsticks (1.5-2 lbs)
2 skin-on, bone-in turkey thighs (3 lbs)
1 Tbsp olive oil
¼ lb. bacon
2 celery stalks
3 cloves of garlic
¾ cup of Sauvignon Blanc
6 sprigs of thyme
¼ cup coarsely chopped sage
2 bay leaves
2 cups chicken stock
1 bunch collard green leaves
2 large sweet potatoes, cubed
2 tbsp apple cider vinegar
Pre-heat oven to 350 degrees
Completely pat dry turkey with paper towel and season liberally with salt and pepper
Heat oil in Dutch oven over high heat until simmering. Add in turkey and seer 3-4 min each side
Take turkey out and set aside on plate
Lower heat to medium and add bacon to pot. Once meat is brown and the grease is rendered, add in celery, leeks, and ½ tsp. salt and pepper. Cook 6-8 min.
Add in garlic cloves and cook additional min.
Add wine, cooking until wine is reduced by half
Stir in bay leaves, thyme, sage, and stock and bring to a boil
Add collard greens, submerging them as much as possible
Place turkey, skin-side up on top of greens
Bake for 1 hour at 350
Stir in sweet potatoes
Bake until internal meat temp is 165 degrees (about an hour)
Stir in apple cider vinegar, let marinated for 5 minutes, and serve
Recipe for our Smithey Ironware Cast Iron Traditional Skillet
This apple pie will be a smash at any fall or holiday gathering!
Cinnamon Sugar Apple Pie
2 ½ cups all-purpose flower
½ tsp salt
1 ¼ cup cold lard
6-8 Tbsp cold 2% milk
9 cups thinly sliced, peeled tart apples
1 Tbsp Bourbon
2 Tbsp all-purpose flower
3 Tbsp cold butter, cubed
Dash of salt
1 Tbsp 2% milk
2 Tsp course sugar
21/2 cups sugar
1 Tsp cinnamon
½ Tsp ginger
Mix flour and salt in large bowl, cutting in lard until crumbly.
Gradually mix in milk, tossing with a fork until dough holds together
Divide into two and pat into discs; refrigerate in plastic wrap 1 hour
For filling, mix sugar, cinnamon, and ginger in a large bowl
Stir in apples, coating them, and let stand 1 hour
Drain apples, reserving syrup
Place apples and bourbon in saucepan. Bring to boil, then reduce heat and simmer 20 minutes
Preheat oven to 400 degrees
Toss drained apples in flour and salt
Pat one half of dough into skillet, up to rim
Fill with apple mixture, pour syrup overtop, and dot with butter
Pat other dough into disc and seal on top of filling to the edge
Cut slits in top
Brush milk and coarse sugar over top
Bake 20 min.
Reduce heat to 350, bake additional 40-50 minutes until crust is golden brown
Enjoy these interesting takes on old traditions!
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