Southern Cast Iron – September 2019

SEPTEMBER | OCTOBER 2019 28

FiRe-RoAsTeD BrIe
Makes about 8 servings

These elegant, no-fuss appetizers are an easy and
delicious way to start off any meal this season.

Brandied apricot:
½ cup chopped dried apricots
½ cup chopped dried apples
¼ cup brandy
¼ cup cane syrup
1 (8-ounce) wheel of Brie
½ cup chopped toasted pecans, divided

Tomato and herb:
1 (8-ounce) wheel of Brie
2 cups cherry tomatoes
9 to 10 sprigs fresh thyme
½ cup torn fresh basil
3 to 4 sprigs fresh oregano

Crusty bread, to serve

1. Scrape about 10 hot coals to one side of fi re,
   and place cooking grate about 12 inches above
   coals.


2. For brandied apricot: In an 8-inch cast-iron
   skillet, combine apricots, apples, brandy, and
   cane syrup. Place skillet on grate; cook until
   thickened and fruit has plumped. Remove from
   skillet.


3. Cut wheel of Brie in half horizontally. Place
   one Brie half, cut side up, in skillet. Top with half
   of fruit mixture, ¼ cup pecans, remaining Brie
   half (cut side down), remaining fruit mixture,
   and remaining ¼ cup pecans.


4. For tomato and herb: Cut wheel of Brie in
   half horizontally. Place one Brie half, cut side
   up, in an 8-inch cast-iron skillet. Top with half
   of cherry tomatoes, half of herbs, remaining
   Brie half (cut side down), remaining tomatoes,
   and remaining herbs.


5. Place skillet over warm coals, and cook until
   cheese is bubbly around the edges, about
   15 minutes. Serve immediately with bread.
   
   
   • • KiTcHeN CoNvErSiOn ••
     Preheat oven to 400°. For brandied
     apricot, cook fruit mixture over medium-
     high heat until thickened and fruit has
     plumped. Assemble each wheel of Brie
     as directed. Bake for 15 minutes.
   
   
   
   

BaLsAmIc-HoNeY BrUsSeLs SpRoUtS

aNd OnIoNs

Makes 6 to 8 servings

Cooked with thyme and balsamic vinegar, these

tangy roasted veggies are bursting with fl avor in

every bite.

1 tablespoon vegetable oil

1½ pounds fresh Brussels sprouts, halved

2 large red onions, cut into wedges

¼ cup balsamic vinegar

2 tablespoons honey

3 sprigs fresh thyme

1 teaspoon kosher salt

½ teaspoon ground black pepper

• • KiTcHeN CoNvErSiOn ••
  Prepare recipe as directed in a
  large cast-iron skillet over high heat.

1. Heat a large cast-iron wok directly in coals.
   Brush wok with oil. Add Brussels sprouts and
   onion; cook, stirring frequently, until well
   browned and crisp tender.


2. In a small Mason jar, combine vinegar,
   honey, thyme, salt, and pepper. Secure lid, and
   shake until well combined. Stir vinegar mixture
   into vegetables until well combined. Remove
   from heat; transfer vegetables to a serving
   platter. Serve warm.