Midwest Living November/December 2020 Recipes

By Midwest Living editors
October 19, 2020
Credit: Adam Albright

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.

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Juicy J Salmon

Credit: Adam Albright
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At Soul Bowl in Minneapolis, chef and co-owner Gerard Klass sears salmon fillets, then brushes them with spiced cranberry sauce. For holiday drama (and ease), you can just roast a whole side of salmon. Toss a few citrus slices on the pan, too, for a garnish.

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Maple Mascarpone Cheesecake

Credit: Brie Passano
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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.

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Popovers

Credit: Brie Passano
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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.

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Candied Yams

Credit: Adam Albright
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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.

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Lemon-Pepper Cornish Hens

Credit: Adam Albright
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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.

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Spiced Cranberry Sauce

Credit: Adam Albright
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This shortcut recipe from chef Gerard Klass starts with a can of jellied cranberry sauce. It's a great holiday condiment alone, or use it as a glaze on the chef's Juicy J Salmon recipe.

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Hazelnut Pumpkin Cheesecake

Credit: Brie Passano
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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.

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J Cole Cauliflower Mash

Credit: Adam Albright
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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.

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Pecan't Pie

Credit: Adam Albright
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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.

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Clementine Bourbon Smash

Credit: Blaine Moats
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This refreshing cocktail made with fresh citrus and mint will be a welcome addition to your happy hour.

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Common Cornbread Dressing

Credit: Adam Albright
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Gerard Klass's dressing, made with his jalapeno-flecked Cornbread, is flavored with fresh sage, rosemary and thyme. This chef and co-owner of Soul Bowl in Minneapolis says he's still chasing his mom's holiday dressing. But by our measure, he's there.

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Chocolate Raspberry Cheesecake

Credit: Brie Passano
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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!

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Marinated Olives and Clementines with Rosemary

Credit: Blaine Moats
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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.

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Brown Butter Apricot Bars

Credit: Brie Passano
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These deceptively delicious bars deliver the perfect, rich balance of sweet-tart fruit and buttery pastry.

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Cafe Mocha Cheesecake

Credit: Brie Passano
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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.

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Winter Bean Salad with Fennel and Clementines

Credit: Blaine Moats
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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.

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PBJ&C Cheesecake

Credit: Brie Passano
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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.

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Jill Scott Collard Greens

Credit: Adam Albright
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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.

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Cornbread

Credit: Adam Albright
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Gerard Klass, chef and co-owner of Soul Bowl in Minneapolis, uses this jalapeño-flecked cornbread in his Common Cornbread Dressing for the holidays, but you can enjoy it on its own any time of year.

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