CAST IRON MEMORIES

Despite the many inconveniences and downright rusticity of my grandma’s old lake cottage, one of my fondest summer recollections is of my mother at the stove, preparing a fresh catch or some farm-fresh eggs for breakfast. On the white wainscot kitchen wall over the range, hung an array of cast iron skillets in all sizes. Though it’s years ago, I can still picture the red and white checked curtains, the old enamel sink, clay potted geraniums, green depression glass and those old black pans. Beside the stove stood my grandmother’s pie cupboard. The doors never fully closed, revealing spice cans from the 20’s that we refilled and used, as well as other kitchen staples. Lining the top was spongeware crockery bulging with red and white handled kitchen tools, and a large Red Wing cookie jar. Hanging next to that were tatted potholders and church-lady embroidered dishtowels. I lived in an antique store and I didn’t even know it.

All of those skillets were well-seasoned and, I don’t know why, but fried potatoes and eggs sunny side up have just never tasted quite as good. I have a set of three in graduating sizes that I inherited and I have yet to master flawless cooking in them.

But I keep trying and enjoying every attempt. Maybe it’s the brilliant summer sun rising over a glassy shore, the birdsong from the ravine, the putt-putt of a trolling motor as an early-riser fisherman glides by the dock, the scent of flowers and mint in pots on my back step, the aroma of oven pancake (in cast iron) that is putting this smile on my face. Maybe it’s that the kitchen calendar is still open to June…thoughts of summer days ahead bring anticipation of so much. Not the least of which is reflections of my Mom and our days spent in the kitchen. Cast iron memories… solid and still being used.

GRANDMA’S SWEDISH OVEN PANCAKE

3 eggs

3/4 cup milk

3/4 cup flour

1-1/2 tablespoons melted butter

1 teaspoon sugar

1/8 teaspoon nutmeg

Pinch salt

1 teaspoon oil

1 apple, peeled, cored and thinly sliced

1 tablespoon brown sugar

Powdered sugar

In a mixing bowl, beat together eggs, milk, flour, butter, sugar, nutmeg and salt. Let batter stand for an hour or refrigerate for up to 12 hours. Heat oil in a 9 or 10 inch cast iron skillet on stovetop, swirling oil so sides are coated. Add apples and brown sugar. Pour batter over apples and brown sugar. Bake at 425 degrees for 10 to 15 minutes until puffy and browned. Dust with powdered sugar.

PAN-FRIED FRESH CATCH

4 medium fillets

1 cup cold milk

1 cup cornmeal

1/2 cup flour

2 teaspoons salt

1 teaspoon pepper

Rinse fish under cold water and dry thoroughly. In a pie plate, pour milk over fillets. In another pie plate, combine cornmeal, flour, salt and pepper. Remove fillets, one at a time from milk and roll in cornmeal mixture to coat evenly. Place on a platter to dry for a few minutes. Heat butter in a cast iron skillet. Add prepared fish to skillet and cook for 5 to 7 minutes on each side. Cook until golden brown. Serve with lemon wedges and fresh parsley.

NORTH SHORE BERRY COBBLER

6 to 8 cups fresh berries, blueberries, blackberries or raspberries

1-1/2 cups sugar

1/2 cup flour

2 tablespoons fresh squeezed lemon juice

2 cups flour

4 teaspoons baking powder

3 tablespoons sugar

1 teaspoon salt

Zest of 1 lemon

1/2 cup chilled butter, cut into chunks

2/3 cup milk

1 egg

In a mixing bowl, combine sugar and berries. Pour into a cast iron skillet. In another large bowl, sift together flour, baking powder, sugar, salt and lemon zest. With a pastry blender, cut in butter until pieces are pea-sized. Add milk and egg. Stir with a fork until just blended. Set aside. Bake berries uncovered at 400 degrees for 15 to 20 minutes until are hot and bubbly. Remove from oven and spoon biscuit mixture on top of berries and return to oven. Bake for another 20 to 25 minutes until lightly browned. Cool on a wire rack for 10 minutes.