Southern Cast Iron – September 2019

SEPTEMBER | OCTOBER 2019 78

FiG JaM BuNs
Makes 8

We used a bread mix for convenience and to save
time. If you have a favorite scratch-made sweet
roll dough you love, feel free to sub it in! You can
also use store-bought fi g jam to make these rolls
even quicker.

1 (16-ounce) box hot roll mix *
1 cup Fig Jam (recipe on page 72)
2 tablespoons fi rmly packed light brown
sugar
½ teaspoon vanilla extract
1 cup confectioners’ sugar
2 tablespoons bourbon
2 tablespoons milk

1. Prepare hot roll mix according to package
   directions through step 4.


2. Spray a cast-iron baking pan with cooking
   spray.


3. Roll dough into an 18x12-inch rectangle.
   In a small bowl, stir together Fig Jam, brown
   sugar, and vanilla. Spread mixture onto dough,
   leaving a 1-inch border on one long side.
   Starting at long side with no border, roll up
   dough into a log; pinch seam to seal. Cut log
   into 8 (2¼-inch-thick) slices. Place slices, cut
   side down, on prepared pan. Loosely cover with
   plastic wrap, and let rise in a warm, draft-free
   place (75º) for 30 minutes.


4. Preheat oven to 375º.


5. Bake until puff ed and golden brown on top,
   15 to 18 minutes. Let cool for 15 minutes.


6. In a small bowl, whisk together confectioners’
   sugar, bourbon, and milk until smooth; drizzle
   over buns. Serve warm.

*We used Pillsbury Hot Roll Mix.

BrOwN SuGaR FiG CaKe
Makes 1 (10-inch) cake
(photo on page 74)

Fresh fi gs caramelize while baking, lending a deep
sweetness to this moist and fl uff y skillet cake.

¾ cup unsalted butter, softened
1½ cups fi rmly packed light brown sugar
2 large eggs
2½ teaspoons vanilla extract
2 cups all-purpose fl our
1½ teaspoons baking powder
¼ teaspoon kosher salt
¾ cup whole buttermilk
2 cups halved small fresh fi gs
2 tablespoons granulated sugar

1. Preheat oven to 350º. Spray a 10-inch cast-
   iron skillet with baking spray with fl our.


2. In a large bowl, beat butter and brown sugar
   with a mixer at medium speed until fl uff y, about
   2 minutes, stopping to scrape sides of bowl.
   Add eggs, beating until fl uff y, about
   2 minutes. Beat in vanilla.


3. In a medium bowl, whisk together fl our,
   baking powder, and salt. With mixer on low
   speed, gradually add fl our mixture to butter
   mixture alternately with buttermilk, beginning
   and ending with fl our mixture, beating just until
   combined after each addition, and stopping to
   scrape sides of bowl as needed. Spread batter
   into prepared pan. Arrange fi gs, cut side up, on
   top of batter. Sprinkle with granulated sugar.


4. Bake until golden brown and a wooden pick
   inserted in center comes out clean, 50 to
   55 minutes. Let cool for 20 minutes. Serve
   warm.

FiG-BaLsAmIc GlAzEd PoRk

Makes 8 to 10 servings

(photo on page 73)

After the pan drippings are reduced, return the

pork to the skillet and serve it straight from the

pan for an impressive centerpiece.

2 tablespoons vegetable oil

1 (3-pound) boneless pork loin

2 teaspoons kosher salt, divided

1 large red onion, halved and sliced

5 sprigs fresh rosemary

1 cup chopped fresh fi gs

½ cup honey

¼ cup balsamic vinegar

1 teaspoon minced fresh rosemary

½ teaspoon ground black pepper

Garnish: fresh rosemary

1. Preheat oven to 375º.


2. Place oil in a 10-inch cast-iron skillet, and
   swirl to coat. Sprinkle pork with 1½ teaspoons
   salt; place in prepared pan. Arrange onion and
   rosemary sprigs around pork.


3. In a small enamel-coated cast-iron skillet, bring
   fi gs, honey, vinegar, minced rosemary, pepper,
   and remaining ½ teaspoon salt to a simmer over
   medium heat. Cook, stirring frequently, until
   mixture is slightly thickened and fi gs start to break
   down, about 10 minutes. Generously brush fi g
   mixture onto pork.


4. Bake for 20 minutes. Baste with fi g mixture,
   and bake until a meat thermometer inserted
   in thickest portion registers 145º, about 1 hour
   and 15 minutes more, basting with fi g mixture
   every 10 minutes. Transfer pork to a plate.


5. Place skillet with onions and drippings over
   medium heat, and bring to a boil. Cook until
   mixture is thickened and reduced by half, about
   10 minutes. Return pork to skillet, and spoon
   sauce onto pork. Garnish with rosemary, if
   desired. Serve immediately.
   
   
   • • KiTcHeN TiP • •
     Dried fi gs can also be used in place of
     fresh ones. Add ¼ cup water to skillet
     with dried fi gs when cooking.