Midwest Living November December 2018 Recipes

By Hannah Agran
October 31, 2018
Our November/December issue brings you recipes for unforgettable buttery pie dough and classic holiday pies, butternut squash ideas, a crazy-simple holiday appetizer, easy chocolate truffles and an incredible pasta Bolognese.
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Best-Ever All-Butter Pie Pastry

We are rather obsessed with this incredibly buttery, flaky pastry, from the Sister Pie cookbook, inspired by the Detroit cafe of the same name. Author and pie-baker extraordinaire Lisa Ludwinski's recipe makes pastry for 2 single- or 1 double-crusted or lattice-top pie.Best-Ever All-Butter Pie Pastry recipe

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Roasted Butternut Burrito Bowls

You can have this deliciously nutritious Mexican-inspired meal on the table in under an hour--or even less if you cheat and use precooked brown rice!Roasted Butternut Burrito Bowls recipe

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Cranberry Crumble Pie

Lisa Ludwinski of Sister Pie in Detroit says this sweet-tart recipe, which she shares in her new Sister Pie cookbook, might be her all-time favorite-especially served with vanilla ice cream. Note: There is a step of blind-baking the crust (par-baking it before filling so that the crust gets nice and crispy). You'll need pie weights or a couple pounds of dried beans.Cranberry Crumble Pie recipe

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Big-Batch, All-Day Pasta Bolognese

This incredible pasta is the showpiece of the annual anniversary party at The Rieger restaurant in Kansas City, Missouri. Start to finish, it takes 8 hours, mostly hands-off and none of it hard. You'll make 18 cups of sauce-enough to serve  24 or to freeze for meals all winter long.Big-Batch, All-Day Pasta Bolognese recipe

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Piecrust Crackers

These clever, buttery crackers are great with drinks, or served with soup. You can make them with fresh pastry, but at Sister Pie in Detroit, they're made with scraps. (Collect pastry trimmings each time you bake a pie and save them in a freezer bag.)Piecrust Crackers recipe

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Chocolate Truffles

Using an easy method from Pete's Chocolate Co. in Detroit, you can make a dazzling array of rich, creamy chocolate truffles. (Note: The yield varies depending if you use bittersweet, milk or white chocolate, so read the recipe carefully before starting. And know that you can double it if desired.)Chocolate Truffles recipe

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Butternut-Tahini Dip

This creamy dip is packed with healthy ingredients, so it's great for keeping in the fridge for weekday snacks--but it's also tasty enough to serve at a party.Butternut-Tahini Dip recipe

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Apple Sage Gouda Pie

The sage and cheese flavors in this pie are very subtle, savory enough to make the pie stand out without distracting from its sweet apple essence. The recipe comes from the Sister Pie cookbook, by Detroiter Lisa Ludwinski. Apple Sage Gouda Pie recipe

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Pie Cookies

At Sister Pie in Detroit, they make these buttery, buttercream- or ganache-filled sandwich cookies from scraps of dough leftover from making pies. You can do the same, storing them in the freezer until you have enough. Or just make a fresh batch of pastry-it's worth it! The recipe comes from cafe owner Lisa Ludwinski's debut cookbook, Sister Pie.Pie Cookies recipe

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Garlic Bread

Chef Howard Hanna of The Rieger in Kansas City doesn't over-complicate garlic bread. It's buttery, lightly herby and very addictive.Garlic Bread recipe

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Caesar Salad

You can leave off the fillets on top, but don't be squeamish about putting anchovies in the dressing-that's what makes a Caesar taste like a Caesar! This classic recipe comes from The Rieger restaurant in Kansas City, Missouri.Caesar Salad recipe

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Toasted Marshmallow Sweet Potato Pie

This pie is a bit of a time commitment, but what a showstopper! The recipe comes from the Sister Pie cafe in Detroit. Note that you'll need pie weights or a couple pounds of dried beans for blind-baking the crust. Also, if you don't have a broiler-safe pie plate (metal is safest), you will need a kitchen torch to toast the topping. They are quite inexpensive.Toasted Marshmallow Sweet Potato Pie recipe

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Wild Rice Stuffing with Squash and Mushrooms

This hearty, colorful side dish will be just as happy alongside pork chops or chicken as it is on your holiday table with turkey.Wild Rice Stuffing with Squash and Mushrooms recipe

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Egg-on-Top Galettes with Potato and Cream Cheese

Quiche, we love you-but these individual egg tarts from Sister Pie in Detroit may be our new favorite way to eat piecrust for breakfast. The key is serving the galettes with mustard, which cuts the richness of the pastry, egg and cream cheese. (They're doable to make in the morning for brunch, just be sure to prep the pastry in advance.)Egg-on-Top Galettes with Potato and Cream Cheese recipe

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Bittersweet Chocolate and Pear Pie

This rich, chocolate-y pie's flavor really depends on ripe, flavorful pears. (In other words, if they're still rock-hard, don't bother.) For a topping idea, try making homemade whipped cream with a dollop of sour cream whipped in; the slight acidity nicely cuts through the pie's chocolatey richness.Bittersweet Chocolate and Pear Pie recipe

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Roasted Shrimp Cocktail with Bloody Mary Cocktail Sauce and Lemon-Chive Mayo

Skip the supermarket tray. Our shrimp cocktail update is the ultimate make-ahead party app. Roasting brings out the shrimp's natural sweetness, and the two homemade sauces are ridiculously simple.Roasted Shrimp Cocktail with Bloody Mary Cocktail Sauce and Lemon-Chive Mayo recipe

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Horsefeather

At The Rieger in Kansas City, bartenders prepare this dead-simple, gingery cocktail with J. Rieger & Co. KC Whiskey-but any rye or blended whiskey will work!Horsefeather recipe

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By Hannah Agran