Midwest Living September October 2018 Recipes

By Hannah Agran
August 24, 2018
Our fall issue brings you fresh ideas for cooking with apples, a must-have cheese fondue, twists on Brussels sprouts recipes and the secret to roasting white chocolate.
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Buttered Fettucine with Brussels Sprouts and Parmesan

In Italy, this deliciously simple sauce, made with just butter and the pasta cooking water, is known as "fettucine al burro." Our version adds Brussels sprouts, thyme and lemon zest for nutrition and flavor.Buttered Fettucine with Brussels Sprouts and Parmesan recipe

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Cheese Fondue

Classic cheese fondue is a splurge in every sense--but it's also guaranteed bliss. (And you don't even need a fondue pot!) CJ Bienert, owner of The Cheese Shop of Des Moines, shares his easy recipe.Cheese Fondue recipe

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Long-Cooked Collards with Apples and Bacon

This side dish is an autumn favorite at Iowa's Rapid Creek Cidery -- and a great way to explore nutritious collard greens. The recipe takes a while, but most of the cooking is hands-free, leaving plenty of time to prepare pork chops or chicken.Long-Cooked Collards with Apples and Bacon recipe

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Salted Oatmeal Bars with Roasted White Chocolate Frosting

Roasting white chocolate gives it a nutty flavor and caramel color; show both off in these utterly delicious salty-sweet bars.Salted Oatmeal Bars with Roasted White Chocolate Frosting recipe

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Roast Chicken and Mushroom Jus

At Iowa's Rapid Creek Cidery, Matt Steigerwald serves his chicken and savory mushroom sauce with Sweet Apple Risotto (find the recipe here), but mashed potatoes or buttered noodles would be just as good.Roast Chicken and Mushroom Jus recipe

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The Gold Fashioned

Rapid Creek Cidery serves its apple-kissed Gold Fashioned with an extra-large ice cube so the drink doesn't get diluted--but of course ordinary cubes will work, too.The Gold Fashioned recipe

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Sprouts and Sausage Pizza

We can't think of a more delicious or surprising way to get an extra helping of veggies than this hearty pizza, topped with Italian sausage, Brussels sprouts a sneaky-simple sauce hack.Sprouts and Sausage Pizza recipe

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Roasted White Hot Chocolate with Malted Milk

Creamy and frothy, with notes of caramel and malt, this white hot chocolate (made by roasting the white chocolate first in the oven) is anything but bland.Roasted White Hot Chocolate with Malted Milk recipe

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Cherry-Apple Slaw

Toasted walnuts add extra crunch to this festive autumn salad; if you don't have a mandoline or food processor, you can use purchased shredded Brussels to speed the prep.Cherry-Apple Slaw recipe

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Onion, Apple and Cheese Gratin

At Iowa's Rapid Creek Cidery, chef Matt Steigerwald serves this gratin (which tastes sort of like the best French onion soup ever) with grilled artisan bread. Crisp and charred, it's a good foil to the gooey richness.Onion, Apple and Cheese Gratin recipe

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French 85

Iowa's Rapid Creek Cidery makes this fizzy, lemony gin cocktail with cider replacing the French 75's traditional champagne.French 85 recipe

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Freestyle Apple Tarts

This recipe from Iowa's Rapid Creek Cidery restaurant looks daunting, but it's actually five very simple parts that are easily made ahead. (You'll end up with extra candied nuts; they're great alone or with cheese.)Freestyle Apple Tarts recipe

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Grand Autumn Cocktail

Adding Angostura bitters at the very end creates a subtle two-tone effect in this gingery whiskey cocktail.Grand Autumn Cocktail recipe

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Sweet Apple Risotto

Sweeter than traditional risotto, this dish from Rapid Creek Cidery works beautifully as a side to chef Matt Steigerwald's Roast Chicken with Mushroom Jus (see the chicken recipe here).Sweet Apple Risotto recipe

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Roasted White Chocolate

Roasting white chocolate in a low oven turns it dark, creamy and complex, with hints of butterscotch and toasted marshmallow. Learn how to make it-and how to use it in recipes!Roasted White Chocolate recipe

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By Hannah Agran