Thanksgiving Desserts Get Modern Twists From Local Chefs
Two area chefs share updated takes on apple and pecan pies. Andy Schumacher of Cobble Hill Cedar Rapids crafts cider poached apples with apple butter and streusel. Matt Steigerwald of Lincoln Café Mount Vernon teams garam masala into a pecan hand pie. Jamie Powers of De Luxe Bakery Iowa City offers a from-scratch pumpkin pie recipe using roasted sugar pumpkins and a butter crust.
MENTIONED IN THIS ARTICLE
Andy Schumacher
Cobble Hill
Cedar Rapids
Matt Steigerwald
Lincoln Café
Mount Vernon
Jamie Powers
de- Luxe Bakery
Iowa City
Schumacher
Kara Ullrich
First St. NW
Steigerwald
Ullrich
DeLuxe Bakery
S. Summit St
Powers
Wilsons Orchard
DeLuxe
Cider Poached Apples With Whipped Apple Butter and Rum Cranberries
Poached Granny Smith apples in apple cider with a trimmed core, filled with whipped apple butter. Topped with rum infused cranberries, spiced streusel, and hazelnuts, served beside ice cream. Source Andy Schumacher Cobble Hill Cedar Rapids. Pecan empanadas mentioned as a separate item.
MENTIONED IN THIS ARTICLE
Andy Schumacher
Cobble Hill
Second St. SE
Cedar Rapids
Granny Smith
Lincoln Cafe Pecan Empanadas Recipe
A historical recipe outlines making a pecan empanada filling with eggs brown sugar garam masala maple syrup and pecans then cooling and folding with whole pecans. The dough combines flour sugar salt lard or butter yolks and water to form a pliable crust suitable for shaping empanadas.
Mini Black Cherry and Banana Jell O Salads
A Thanksgiving rendition recreates a beloved family dessert. The recipe yields about 36 bite sized cups using black cherry Jell O, unflavored gelatin, dark sweet cherries, bananas, whipped cream and walnuts. Assemble in mini muffin tins, chill until firm, and serve with whipped cream and walnuts.
MENTIONED IN THIS ARTICLE
Heather Younker
Also Mentioned on This Page
Heather Younker Photos
Lincoln Cafe
Cosby
Bill Cosby
Bill
Mr. Cosby