Midwest Living September/October 2013 Recipes
Caramel Pecan Skillet Brownie [1]
Caramel in the bottom of the pan melds with the brownie, creating a dessert so rich and gooey that you need a spoon to serve it. Because cast iron holds heat, the brownie will still be warm when you go back for seconds.
Slow-Cooker Brat and Sauerkraut Soup [5]
Potatoes, onion, sauerkraut and brats pack in the German flavor in this homey slow-cooker soup. Try with Whole Wheat Pretzel Rolls; the soft pretzels' chewy, brown exterior comes from being boiled in an alkaline solution—the 1/4 cup baking soda in the water isn't a typo!
Roasted Chicken with Sage Pan Sauce [10]
This sage-infused, company-worthy fall recipe takes full advantage of cast iron's versatility. The pan goes from stove top to oven and back to stove top.
Sausage and Spinach Skillet Pizza [14]
A hot cast-iron skillet mimics a pizza stone to create a crisp, evenly browned crust. We loaded our pizza with oozy red sauce and stretchy cheese. Fork and knife highly recommended.
Chocolate Pumpkin Cake [18]
This utterly unforgettable autumn cake layers moist chocolate-pumpkin cake, luscious milk chocolate ganache and fluffy pumpkin-spice whipped cream. The recipe comes from Minnesota blogger Amanda Rettke (iambaker.net [19]).
One-Pan Harvest Pasta [24]
This hearty weeknight dinner recipe is perfect for September, when you're starting to crave cozier foods but your garden is still producing a bounty of herbs and vegetables!
Southwest Corn Pudding [28]
Buttery onions, cheddar and green chilies lace our stuffinglike pudding. Inspired by traditional skillet corn bread, this recipe works as a side or as a meatless main served with a salad or garlicky sauteed kale.
Cajun-Rubbed Salmon [32]
Fish made easy! Start with a quick sear—one of cast iron's best tricks—to seal in moisture; finish by baking in the oven. A simple pickle relish tops the spice-rubbed fish with tang.
Cajun-Rubbed Salmon [33]
Quick Black Forest Cherry Cake [36]
This quick twist on the classic German chocolate-cherry cake uses boxed cake mix and cherry preserves. Don't skip the kirsch or brandy; it adds that signature Black Forest flavor.
Blackberry Clafouti [40]
Cherries usually dot this French country dessert, but we opted for plump blackberries and a wisp of orange liqueur. Baked in a large skillet or a group of minis, the simple, eggy batter yields a texture between cake and custard.
Blackberry Clafouti [41]
Greek Burgers [44]
After searing a burger on cast iron (and tasting the crust that develops), you may never grill burgers outside again. We topped ours with herby veggies and feta cheese.
Greek Burgers [45]
Potato Latkes [48]
Cast iron's heat retention means oil holds a high temperature, so fried foods crisp quickly and evenly. These traditional Jewish potato-onion fritters have tender centers and lacy rims. Top them with sour cream or applesauce.
Potato Latkes [49]
Bacon-Roasted Brussels Sprouts [52]
Frying bacon in the skillet, then tossing sprouts and red onion in the drippings before roasting means you'll only dirty one pan making this elegant side dish.
Cranberry Orange Upside-Down Cake [56]
Invert this moist cake while it's still warm to reveal a fall kaleidoscope of glistening, tart berries and sweet mandarin oranges.