Cast Iron Skillet Big Flavors (29 page)

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Authors: Sharon Kramis

BOOK: Cast Iron Skillet Big Flavors

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In a large mixing bowl, combine the sugared apples, rum-soaked raisins (with any remaining rum), oil, eggs, vanilla, and walnuts.

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Combine the flour, baking soda, salt, cinnamon, cloves, and nutmeg. Add to the apple mixture and mix well. Pour into the skillet. Bake until golden brown and firm to the touch, 45 to 50 minutes.

4 cups chopped Jonagold or other sweet, crisp, juicy apples, unpeeled

2 cups sugar

1 cup golden raisins

¼ cup rum

½ cup vegetable oil

2 eggs, beaten

2 teaspoons vanilla extract

1 cup chopped walnuts

2 cups all-purpose flour

1½ teaspoons baking soda

1 teaspoon salt

2 teaspoons ground cinnamon

½ teaspoon ground cloves

1 teaspoon freshly grated nutmeg

fennel salt–crusted rolls

A popular Middle Eastern treat is pita bread dipped first in olive oil, then in a cone filled with different spice and nut blends (such as
dukkah
). We adapted this idea in a very simple combo: fennel and salt, on lightly oiled rolls. This finishing salt is also great on pork or chicken. Try different spice blends to give your own homemade rolls a twist. These rolls don’t need butter, but a little honey sure is nice!

MAKES 16 ROLLS

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In a large bowl, dissolve the yeast in the warm water. Let rest until the yeast begins to foam, about 5 minutes. Meanwhile, lightly flour a surface for kneading the dough.

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In a small saucepan, warm the milk over medium-high heat, stirring occasionally, until it is hot and small bubbles form around the edge of the pan. Turn the heat down to medium and simmer for 2 to 3 minutes more. Remove from the heat, then stir in the butter and sugar. Allow the milk to cool to room temperature.

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Add the milk mixture to the yeast and whisk until combined, about 30 seconds. Whisk in the egg, salt, and 1 cup of the flour until combined. Add another 1 cup flour and mix until combined. Add the third cup of flour and work in with a spatula; it will be a very sticky, wet dough. Work the dough into a ball and turn it out onto the floured surface. Clean and lightly oil the bowl with ½ teaspoon of the oil.

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Lightly flour your hands and the top of the dough and knead for 6 to 7 minutes, turning a quarter turn and folding the dough on top of itself, then pushing down with the heel of your hand. Continue kneading until the dough is smooth and elastic, working in the additional flour only if the dough is really sticking. When you pinch the dough and it springs back, you know your dough has the elasticity that it needs. Form the dough into a ball and place it in the oiled bowl. Drape a towel over the top and place in a warm spot until the dough has doubled in size, 1 to 1½ hours.

1 (¼-ounce) package active dry yeast

¼ cup warm water

1 cup milk

3 tablespoons unsalted butter, softened

2 tablespoons sugar

1 large egg, beaten

1 teaspoon kosher salt

3¼ cups all-purpose flour

3 tablespoons plus ½ teaspoon olive oil, divided

FENNEL SALT

2 tablespoons fennel seeds

1 teaspoon sea salt

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In a small skillet over medium heat, toast the fennel seeds, stirring until they release their fragrant aroma and turn just faintly brown, about 3 minutes. Add to a mortar and pestle or a spice grinder, and crush or pulse until finely ground. Pour into a small bowl and stir in the sea salt.

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Preheat the oven to 425°F.

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Lightly oil a 10- or 12-inch cast iron skillet with 1 tablespoon of the oil. Punch down the dough and form into 2-inch balls, filling the skillet with 12 rolls about 1 inch apart. Brush each roll lightly with ½ teaspoon olive oil and sprinkle with 1 teaspoon fennel salt. Cover with a towel and let rise for another 30 to 35 minutes.

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When the rolls have risen, bake until the tops are golden brown, 20 to 25 minutes. Repeat with any remaining dough. Serve warm.

dessert pancakes with grand marnier and huckleberry sauce

You can make the pancakes and the filling ahead of time. Add the filling just before serving and warm the pancakes slowly in the skillet over medium-low heat.

MAKES 8 SERVINGS

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To prepare the filling, in a medium bowl, whisk all the ingredients together until smooth. Cover with plastic wrap and refrigerate until ready to serve.

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To prepare the pancakes, add the eggs, milk, Grand Marnier, salt, flour, and melted butter into a blender and process briefly. Alternatively, whisk together in a large bowl until well blended.

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Warm a 10-inch cast iron skillet over medium heat. Brush the skillet with the oil. Pour in ⅓ cup batter and swirl to cover the skillet evenly. Cook for 1½ to 2 minutes, until lightly golden, then turn over and cook 1 minute longer. Transfer to the parchment paper. Repeat with the remaining batter, brushing the pan lightly with more oil before adding batter.

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Place 2 tablespoons filling in the center of each pancake. Fold in half, then in half again, forming a triangle. Heat the syrup, warm the pancakes in the skillet over medium-low heat, and serve.