LODGE HEAT TREATED CAST IRON RECIPES

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BEER CHEESE DIP | LODGE CAST IRON



Beer Cheese Dip | Lodge Cast Iron image

Watching the big game at home? What you need is a good dip, and we have a delightful new recipe for you to try.

Provided by Lodge Cast Iron

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 - 6

Number Of Ingredients 11

6 of ounces (¾ cup) heavy cream
¼ cup of lager
1-½ cups of shredded cheddar cheese
½ cup of shredded mozzarella
½ tablespoon of dijon mustard
1 tablespoon of worchestershire
½ teaspoon of garlic powder
½ teaspoon of paprika
1 teaspoon of hot sauce
of Salt and pepper
of Chives, for garnish

Steps:

  • Gradually heat a small saucepan over medium heat. Add heavy cream and heat through. Add beer slowly and stir until combined. 
  • Add dijon, worcestershire, garlic powder, paprika, and hot sauce while continuing to stir.  
  • Remove from heat. Slowly mix in 1½ cups of cheddar cheese and all the mozzarella until completely melted. Season with salt and pepper to taste.
  • Preheat oven to 475 degrees F. Place beer cheese in a lightly oiled Heat-Treated 14 Ounce Round Cast Iron Mini Server and bake for 5 minutes. Garnish with chives. Serve immediately. 

WHITE CHOCOLATE STRAWBERRY BISCUIT PUDDING | LODGE CAST IRON



White Chocolate Strawberry Biscuit Pudding | Lodge Cast Iron image

All of the components for this strawberry biscuit pudding can be prepared the day before, and assembled right before your guests arrive.

Provided by David Cunningham

Prep Time 10 minutes

Cook Time 25 minutes

Yield 6

Number Of Ingredients 22

30 of ounces fresh strawberries, hulled and pureed until smooth
1 ½ cups of sugar
½ cup of honey
5 tablespoons of cornstarch
5 tablespoons of water
1 cup of all-purpose flour
1 tablespoon of sugar
1 tablespoon of baking powder
⅓ teaspoon of salt
⅓ cup of unsalted butter
⅓ cup of buttermilk, or as needed
2 ½ cups of heavy cream
1 ¼ cups of whole milk
1 cup of sugar
12 of ounces white chocolate
6 of large eggs
1 of quart heavy cream
26 of ounces white chocolate
1 cup of bourbon
2 cups of sliced fresh strawberries (and sugar for presentation)
2 cups of fresh strawberries, sliced
of Sugar for presentation

Steps:

  • Combine the strawberry puree, sugar, and honey in a medium, heavy saucepan over medium heat and bring to a simmer. In a small bowl, make a slurry with the cornstarch and water, then whisk this into the strawberry mixture. Return to simmer briefly, then remove from the heat. Strain through a fine mesh strainer and let cool to serve. This can be prepared a day ahead; refrigerate, tightly covered.
  • Preheat the oven to 350 degrees Fahrenheit. In a medium bowl, sift the flour, sugar, baking powder, and salt together. Cut the butter into dime-size pieces and gently mix with the dry ingredients, being careful not to break the butter up too much. Form a well in the center of the mixture and add the buttermilk. Lightly mix it into the flour mixture. You should end up with a sticky dough; it it’s dry, add a little more buttermilk.
  • Place the dough on a lightly floured work surface and flatten it to a 1½-inch thickness. Cut biscuits out with a 3-inch round cutter and set in a pie tin so they are close but not touching each other. Bake until lightly golden, 12-15 minutes. Remove from the oven and set aside, up to 2 hours before serving.
  • Make the White Chocolate Pudding Custard: Heat the cream, milk, and sugar together in a large, heavy saucepan over medium heat, stirring, until hot but not steaming and the sugar dissolves. Remove from the heat, add the chocolate, and stir until melted and smooth.
  • In a large bowl, whisk the eggs until smooth. Add a generous ladleful of the hot cream mixture to the eggs in slow, steady stream, whisking constantly. Slowly add that mixture to the rest of the hot cream mixture, whisking constantly until smooth. Keep warm.
  • Heat the cream, milk, and sugar together in a large, heavy saucepan over medium heat, stirring, until hot but not steaming and the sugar dissolves. Remove from the heat, add the chocolate, and stir until melted and smooth.
  • In a large bowl, whisk the eggs until smooth. Add a generous ladleful of the hot cream mixture to the eggs in slow, steady stream, whisking constantly . Slowly add that mixture to the rest of the hot cream mixture, whisking until smooth. Keep warm.
  • Heat the cream in a medium, heavy saucepan over medium heat until hot but not steaming. Remove from the heat, add the chocolate, and stir until melted and smooth. Let cool to room temperature. Whisk in the bourbon.
  • Preheat the oven to 375 degrees Fahrenheit. Butter six Lodge Heat-Treated Mini Serving Bowl (the photo for this recipe uses mini skillets, but any small cast iron mini servers will do!). Crumble the biscuits into large pieces and use them to cover the bottoms of the servers by 1 inch. Ladle ¼ cup of the custard over the top of each, covering the crumbled biscuits. Slice some fresh strawberries and arrange in a single layer to cover the biscuit crumbles. Ladle another ¼ cup of custard over the strawberries. Add another layer of biscuit crumbles to almost fill the servers. Ladle a final ¼ cup custard over each and sprinkle with sugar.   
  • Cover the servers with aluminum foil and bake for 35 minutes. Remove the foil and bake until the pudding has a golden brown color and is firm to the touch, about another 20 minutes. If a toothpick inserted in the pudding and comes out clean, it is done. The mixture should be nice and moist, not runny or dry.  
  • Serve warm with the White Chocolate Bourbon Sauce and Strawberry Coulis offered on the side in small pitchers.

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