Edible Holidays: Our Favorite Recipes from the Midwest
Holidays in Michigan call for warm winter cocktails like Hot Wassail and Christmas Glogg. In Tulsa, 'tis the season for a bone-in beef roast using nothing but Oklahoma beef. We scoured the pages of Edible magazines throughout the Midwest to find our favorite dishes that evoke the season. Did your go-to meal make the list? Scroll down to find a region near you and tell us about your must-make holiday recipe on our Facebook page.
Edible Chicago — Mix and Match Holiday Cookies: The Baker’s Choice
This Windy Cindy food writer not only provides a basic batter recipe that can effortlessly be customized per season, but she also offers a where-to-buy guide for the local and organic flour and oats.
Edible Cleveland – Homemade Eggnog
With a little sugar, spiced rum and brandy, you can make this seasonal drink come alive…just remember to take advantage of the Ohio dairies and use local cream or milk.
Edible Columbus – Yeasted Orange Rolls
A Christmas Eve dinner is not complete without these buttery, soft rolls that are topped with an orange juice and sugar glaze, says Emily Hutton, Executive Pastry Chef at Pistacia Vera.
Edible Door – Fudge
Local food writer Pamela Parks’ shares the 4-H fudge recipe her daughter used to enter the Door County Fair’s exhibition. The cocoa and powdered sugar combo won her a blue ribbon and an honorable mention.
Edible Grande Traverse – Five Winter Cocktails
Northwest Lower Peninsula, MI
A handful of Michigan locals share their indulgent recipes for their favorite warm and festive drinks, including George Washington’s Eggnog, Hot Wassail, Bishop Punch, Swedish Christmas Glogg and Apple Brandy Syllabub.
Edible Indy – Persimmon Pudding
Using the ripe form of this sweet fruit is the key to making this recipe, which was adapted from the 2013 Indiana Persimmon Festival winner.
Edible Iowa River Valley – Honey Gingerbread Cookies
These sweet treats can easily be drizzled with a dose of local flavor by using pure Kalona Honey, which is produced in rural SE Iowa by a fifth generation beekeeper.
Edible Kansas City – Bread Pudding
Kansas City, MO
The addition of homegrown herbs sage and rosemary offers a fresh, Missouri taste to this festive dessert or side dish.
Edible Madison – Mexican Tamales
Gather your friends and family in the kitchen to create this ethnic, spicy dish, made best with fresh, locally grown serrano chilies.
Edible Michiana – Peppernuts
Northern Indiana & Southwest Michigan
With roots in Holland, Germany, Denmark, Latvia and Ukraine, peppernuts are a great holiday cookie to make with the kids, who love rolling the “snakes” to cut into gumdrop-sized sweet treats.
Edible Milwaukee – Pomegranate & Cranberry Cordial
Wisconsin bartender and cocktail writer Dy Godsey shares her mixology tips for making seasonal cordials like the Pomegranate & Cranberry Cocktail, Salted Caramel Bourbon and Cinnamon-Honey Whiskey. Homemade fruit cordials make wonderful holiday gifts.
Edible Ohio Valley – Baklava
Ohio River Valley, OH
Part of the culinary and cultural melting pot of beloved holiday recipes in the Ohio Valley, this third generation recipe for the Middle Eastern dessert includes 30-plus layers of phyllo.
Edible Omaha — Winter Squash Dinner Rolls
Complement your holiday meals with these warm and lightly sweet rolls, made best using locally grown squash (either buttercup, butternut or any winter variety).
Edible Tulsa — Bone-In Beef Rib Roast
Tulsa & Green Country, OK
Using nothing but Oklahoma beef, this hearty holiday meal comes together easily with just six ingredients.
Edible WOW — Sugared Cranberries
Two seasonal side dishes, Sugared Cranberries and Bavarian Inn Cranberry-Orange Relish, can be made using fresh cranberries, an up-and-coming local late-fall food.