Midwest Living November/December 2020 Recipes
Try Thanksgiving recipes from the culinary duo behind Minneapolis restaurant Soul Bowl; dazzling cheesecake recipes; fresh ideas for using clementines; and recipes for popovers and apricot bars.
Juicy J Salmon
Maple Mascarpone Cheesecake
With a maple-scented, butter-smooth filling and nutty graham cracker crust, this cheesecake leans toward more adult palates. Top it with drifts of whipped cream and a crown of walnut brittle.
Pastry chef Emily Marks learned all the tricks to making popovers during her five years at The Bachelor Farmer in Minneapolis, which closed during the pandemic in 2020. Serve them with the restaurant's signature honey butter or swap chopped fresh herbs, black pepper, or shredded cheese for the honey.
A use-what-you-have cook, Gerard Klass's mom always put SunnyD punch in her yams. So, the chef and co-owner of Soul Bowl in Minneapolis does, too—along with plenty of butter, brown sugar, nutmeg and cinnamon.
Lemon-Pepper Cornish Hens
When Gerard Klass, chef and co-owner of Soul Bowl in Minneapolis, was growing up, half of his family were vegetarians. So, instead of a big bird, Cornish game hens (and an alt-meat option) graced the table.
Spiced Cranberry Sauce
Hazelnut Pumpkin Cheesecake
Trot this one out at Thanksgiving and watch those pies quake in their aluminum plates. Gingersnaps in the base and tangy sour cream topping balance the pumpkin-spice sweetness.
J Cole Cauliflower Mash
These mashed potatoes are a staple on the menu of Soul Bowl in Minneapolis. Chef and co-owner Gerard Klass roasts cauliflower to bring nutrition and nutty sweetness, but powdered ranch seasoning adds the real X factor.
Gerard Klass, chef and co-owner of Soul Bowl in Minneapolis, created this genius sweet-and-salty pie. It calls for pretzels, so the nut allergy folks at the table can finally have in on the goodness of pecan pie.
Clementine Bourbon Smash
This refreshing cocktail made with fresh citrus and mint will be a welcome addition to your happy hour.
Common Cornbread Dressing
Chocolate Raspberry Cheesecake
Take the layers in: Cookie-crumb crust. Dark chocolate cheesecake. Vanilla cheesecake speckled with raspberries and orange zest. A heap of fresh fruit. What a stunner!
Marinated Olives and Clementines with Rosemary
Turn a couple jars of olives into this fresh and easy appetizer to set out for nibbles and noshes. We love Kalamatas and buttery Castlevetrano olives.
Brown Butter Apricot Bars
These deceptively delicious bars deliver the perfect, rich balance of sweet-tart fruit and buttery pastry.
Cafe Mocha Cheesecake
Give this layered dessert coffeehouse flair by serving each piece with a swirl of sweetened whipped cream on top. Use a small sieve to evenly dust the top of the cheesecake with cocoa powder.
Winter Bean Salad with Fennel and Clementines
Turn a humble can of beans into this impressive salad. It's already a main dish, but you can make it heartier by adding seared salmon or sizzled shrimp.
You will most likely print this test kitchen favorite recipe to keep in your favorites stash. With a satisfying crunch to the crust and plenty of PB&J flavor and chocolate chips in the filling, it was a test kitchen favorite.
Jill Scott Collard Greens
Minneapolis chef Gerard Klass cooks his spicy, smoky vegetarian collards low and slow (and mixes in bok choy for a twist). Be sure to serve them with their flavorful juices, known as potlikker.