Midwest Living November/December 2012 Recipes
White Chocolate Crème Brulee
You don't need a fancy culinary blowtorch to make the crackly top on this classic dessert. Our recipe includes a simple stovetop technique. This holiday dessert recipe comes from the French Lick Resort in Indiana.
Hot Holiday Apple Cider
This rosy cider simmers for just 10 minutes, making a great choice for drop-in visitors or last-minute parties. At Burchell's White Hill Farmhouse Inn in Minden, Nebraska, Bob and Linda Ard serve the drink with Christmas cookies.
These easy candies look elegant but are simple to make. This holiday dessert recipe comes from chef Anthony Schulz at the Inn and Spa at Cedar Falls in Logan, Ohio. He says kids, especially, have fun making these truffles.
Pistachio Cranberry Icebox Cookies
Chef Anthony Schultz of the Inn at Cedar Falls in Logan, Ohio, shares a holiday recipe that makes a colorful treat anytime of year.
Double Chocolate-Espresso Truffle Pie
Do you have a chocoholic in your family? Give them something to love with this über-rich pie. For pretty chocolate curls, warm a bar of milk chocolate in your pocket or hand, then shave with a sharp vegetable peeler.
You won't believe the secret ingredient in these moist spice cookies: canned tomato soup! The recipe comes from the Inn and Spa at Cedar Falls in Logan, Ohio.
Pappa’s Pear Stuffing
You can serve this hearty, fruit-studded dressing with roasted or grilled pork, poultry or ham. The recipe comes from the historical Story Inn in Nashville, Indiana.
Cinnamon Carrots with Maple Thyme Butter
These sweet oven-roasted carrots are a perfect complement to a holiday menu, but they're easy enough to be a weeknight side. This comfort food recipe comes from Big Cedar Lodge in Ridgedale, Missouri.
Spiced Pumpkin Bisque
The Inn at Irish Hollow in Galena, Illinois, serves this creamy, curried soup throughout the fall and winter. You can make your own crème fraîche for the garnish, or use purchased crème fraiche or sour cream.
Pork Tenderloin with Mushrooms and Onions
You can have this comforting winter supper dish on the table in less than an hour, but it's nice enough to serve to company with steamed veggies and mashed potatoes. The recipes comes from Gunflint Lodge in Grand Marais, Minnesota.
Butternut Squash and Apple Salad
Sweet squash and apple pair with sharp Gorgonzola and tangy dressing in this autumn salad from Black Star Farm in Suttons Bay, Michigan. The dressing calls for verjus, a tart pressed grape juice. You can order verjust online or find it as specialty stores, but wine vinegar makes a good substitute.
This crowd-pleasing party recipe comes from the Midwest Living® Culinary and Craft School at Silver Dollar City in Branson, Missouri. They are sweet, salty and highly addictive! Plus, you can assemble the sandwiches a day early for easy party prep.
Chicken and Kielbasa Winter Stew
Shhh! Don't tell anyone, but this hearty supper soup takes just an hour to make. The secret? Deli-roasted chicken and precooked sausage. Pair with breadsticks or a crusty baguette for a perfect winter meal that will fill your house with good smells.
Hudson Bay Bread
This dense, chewy calorie-packed bar has long been the portable food of choice for trappers and now campers canoeing Minnesota's Boundary Waters. For a boost of protein, smear the bar with peanut butter. Our version comes from the Gunflint Lodge in Grand Marais.
The Bishop Hill Bakery and Eatery in Bishop Hill, Illinois, sells this lightly spiced Swedish bread. The orange and cardamom flavors pair perfectly with soft honey butter.
Gingerbread Waffles with Hot Lemon Curd Sauce
The B&B Southmoreland on the Plaza in Kansas City, Missouri, shared their recipe for spicy waffles.
Swedish Lemon Pancakes
A delicate crepelike pancake folds like an envelope around tangy lemon curd in this pretty brunch dish from Abilene's Victorian Inn in Kansas. The whipped sour cream topping is a breeze to make.
Pork ‘n’ Pippins Quiche
At Round Barn Farm Bed and Breakfast and Bread in Red Wing, Minnesota, Robin and Elaine Kleffman serve this sweet-and-savory quiche with a dollop of sour cream and seasoned, broiled tomato halves on the side.
At Burchell's White Hill Farmhouse Inn in Minden, Nebraska, Bob and Linda Ard make this moist spiced bread using homegrown heirloom pumpkins, but this version of their recipe uses canned puree.
Mini Egg Pastries with Bearnaise Sauce
At Cold Spring Inn in Hubertus, Wisconsin, Kari and Jerry Munley serve these elegant brunch pastries with cinnamon rolls and fruit. The herby bearnaise sauce is a bit fussy to make compared to purchased hollandaise sauce, but you'll notice a real difference in flavor.
Fruit and Nut Granola
At Abilene's Victorian Inn in Kansas, chef Adrian Potter bakes this granola for guests. Eat it with milk or layered in a parfait with yogurt and fruit. We love how the recipe lets you customize the nuts and fruit to your taste.
Swedish Tea Ring
Sprinkled with chopped red and green cherries, this tender, walnut-filled pastry is a perfect treat for Christmas morning.
Vienna Almond Cutouts
Jolly Gin Fizz
Part punch, part cocktail, this effervescent pink drink is perfect for holiday parties. If you don't have ginger beer or prefer a milder ginger flavor, substitute ginger ale.
Wasabi Almonds and Popcorn
If you'd like to cut additional fat from this zesty snack mix, use five sprays of butter-flavor nonstick spray instead of butter. Be sure to add the spray right before eating to prevent the popcorn from getting soggy.
Cheesy Tomato Snack Mix
We packed this snack mix with extra protein and nutrients by adding soy nuts. You can find plain or flavored roasted soy nuts at large supermarkets or health-food stores.