Supper Club Recipes: 14 Midwest Friday Night Classics Grandma Got Dressed Up For

Supper club recipes take you straight back to a Friday night in the Upper Midwest, when Grandma put on her good coat and Grandpa warmed up the car for the drive out to the lake. Inside, the lights were low, the relish tray landed before you even ordered, and the fish fry came out crackling hot. Saturday meant prime rib, thick and rosy, with a basket of warm bread on the side. The supper club tradition grew up across Wisconsin, Minnesota and Michigan, and it still means comfort, patience and a long, happy meal. Below are 14 supper club recipes you can make at home, from the first pickle on the tray to the last forkful of mint ice cream pie. Set the table, dim the lights, and take your time..

Slow-Roasted Prime Rib With Au Jus and a Popover

Saturday night at the supper club belonged to prime rib. The server would ask “end cut or center?” and Grandpa always said center, rosy and juicy, with a puddle of au jus and a popover leaning against the plate. Of all the supper club recipes, this is the one that made a regular dinner feel like a celebration. Our prime rib dinners for the holidays offer even more ways to cook it. Start here and the rest of the menu falls into place..

You will need: one 4-pound bone-in beef rib roast, 2 tablespoons kosher salt, 1 tablespoon cracked black pepper, 4 cloves garlic minced, 2 tablespoons softened butter, 2 cups beef broth, 1 teaspoon Worcestershire sauce.

How to make it: 1. Rub the roast with butter, garlic, salt and pepper and let it sit at room temperature for 1 hour. 2. Roast at 450°F for 15 minutes, then lower to 275°F and roast until the center reads 125°F, about 2 to 2 1/2 hours. 3. Rest 30 minutes, then simmer the pan drippings with broth and Worcestershire for 5 minutes to make au jus. Slice thick and serve with a popover.

Friday Night Fish Fry, the Supper Club Recipes Favorite

In Wisconsin, Friday means fish fry, and the parking lot fills up by five o’clock. Cod or haddock goes into a light, crackly batter, and it comes out with fries, tartar sauce and a lemon wedge. Buttermilk keeps our batter tender. Among all the supper club recipes, this one feeds a crowd for the least money, and you can find more weeknight ideas in our white fish recipes roundup. Keep the oil hot and fry in small batches so every piece stays crisp.

You will need: 2 pounds cod or haddock fillets cut into pieces, 1 cup flour, 1/2 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon salt, 1 teaspoon paprika, 1 1/4 cups cold buttermilk, oil for frying, lemon wedges, tartar sauce.

How to make it: 1. Heat 2 inches of oil to 375°F. 2. Whisk flour, cornstarch, baking powder, salt and paprika, then stir in buttermilk until just smooth. 3. Pat the fish dry, dip in batter and fry 4 to 5 minutes until deep golden. Drain on a rack and serve with fries, tartar sauce and lemon.

Pan-Fried Walleye With Lemon Butter

Up north, walleye is the fish people brag about. At lake country supper clubs it arrives lightly dusted in seasoned flour, pan-fried in butter until the edges turn golden, then finished with lemon and parsley. Of all the supper club recipes up north, it is the gentlest. Perch or tilapia work, too. Families who build a holiday seafood feast on Christmas Eve often add a platter of this, too. It cooks in about eight minutes.

You will need: 4 walleye fillets, 1/2 cup flour, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon paprika, 4 tablespoons butter, 1 tablespoon oil, juice of 1 lemon, 2 tablespoons chopped parsley, lemon slices.

How to make it: 1. Mix flour, salt, pepper and paprika and dredge each fillet, shaking off the extra. 2. Heat 2 tablespoons butter with the oil over medium-high heat and cook the fillets 3 to 4 minutes per side until golden. 3. Add the remaining butter and the lemon juice to the pan, spoon it over the fish, and finish with parsley and lemon slices.

Tall Popovers, Fresh From the Supper Club Recipes Bread Basket

Some supper clubs were famous for their popovers, puffed so high they looked like little crowns. The outside is crisp and the inside is airy and custardy, perfect for butter, honey or a spoonful of warm berry sauce like the one in this photo. The only rule is to keep the oven door closed. If your family loves warm bread at the table, try our homemade dinner rolls for Thanksgiving next. Serve popovers the minute they come out of the oven.

You will need: 3 large eggs at room temperature, 1 1/4 cups milk warmed slightly, 1 1/4 cups flour, 1/2 teaspoon salt, 2 tablespoons melted butter plus more for the pan, berry sauce or honey butter for serving.

How to make it: 1. Heat the oven to 425°F with a buttered popover or muffin pan inside for 5 minutes. 2. Whisk eggs, milk, flour, salt and melted butter until smooth. 3. Fill the hot cups halfway and bake 20 minutes, then lower to 350°F and bake 15 to 20 minutes more without opening the door. Serve right away.

The Supper Club Relish Tray

Before menus even came out, a relish tray slid onto the table. Pickled beets, crisp radishes, celery, carrot sticks, olives, dill pickles and a crock of sharp cheddar spread with crackers or breadsticks. Kids went straight for the cheese. It is the easiest of all supper club recipes and it buys the cook time while the main course finishes. For more nibbles in the same spirit, see our retro holiday relish tray ideas.

You will need: 1 cup pickled beets, 1 bunch radishes, 4 celery ribs cut into sticks, 3 carrots cut into sticks, 1 cup green olives, 6 dill pickle spears, 8 ounces sharp cheddar shredded, 4 ounces cream cheese softened, 2 tablespoons mayonnaise, 1/4 teaspoon garlic powder, crackers or breadsticks.

How to make it: 1. Beat cheddar, cream cheese, mayonnaise and garlic powder until smooth and pack it into a small crock. 2. Chill the vegetables in ice water for 30 minutes so they stay crisp, then drain well. 3. Arrange everything in a divided dish around the cheese spread and serve cold with crackers.

Shrimp Cocktail With Horseradish Sauce

Ordering shrimp cocktail used to mean the night was special. Big chilled shrimp hung over the rim of a glass, with a zippy red sauce that cleared your nose with every bite of horseradish. This is one of those supper club recipes that disappears fast. Poach gently and chill on ice so they stay tender. You will find more party starters in our easy shrimp appetizers collection. Make the sauce a day ahead for the best flavor.

You will need: 2 pounds large shrimp peeled with tails on, 1 lemon halved, 1 bay leaf, 1 tablespoon salt, 1 cup ketchup or chili sauce, 2 to 3 tablespoons prepared horseradish, 1 tablespoon lemon juice, 1 teaspoon Worcestershire sauce, dash of hot sauce, lemon wedges, parsley.

How to make it: 1. Bring a large pot of water to a boil with lemon halves, bay leaf and salt, turn off the heat, add the shrimp and let them sit 3 to 4 minutes until pink. 2. Move the shrimp into ice water, then drain and chill. 3. Stir ketchup, horseradish, lemon juice, Worcestershire and hot sauce together and serve with the shrimp, lemon and parsley.

Golden Fried Chicken, a Supper Club Recipes Staple

Pressure-fried chicken was a Midwest supper club staple for anyone who did not want fish on Friday. The pressure-fried pieces came out with a deep golden crust and incredibly juicy meat. A buttermilk soak and a covered skillet get you close at home. If you love a crackly crust, our chicken fried steak suppers will feel like family. This is the dish kids still ask for by name.

You will need: 3 pounds bone-in chicken pieces, 2 cups buttermilk, 2 teaspoons salt, 2 cups flour, 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper, oil for frying.

How to make it: 1. Soak the chicken in buttermilk and 1 teaspoon salt for at least 4 hours. 2. Mix flour, the remaining salt and the spices, then dredge each piece well. 3. Heat 1 inch of oil to 325°F, add the chicken, cover for 8 minutes, then uncover and fry 10 to 12 minutes more, turning, until the inside reads 165°F. Drain on a rack.

French Onion Soup With Broiled Cheese

A crock of French onion soup was how many supper club dinners began in winter. Sweet, deeply browned onions, rich beef broth, a slice of toasted bread and a bubbling lid of melted cheese. Ours uses balsamic vinegar instead of wine. The onions need patience, but the payoff is huge. For more cozy bowls inspired by famous dining rooms, see our copycat restaurant soups. Serve it in small crocks so everyone gets a cheesy top.

You will need: 4 large yellow onions thinly sliced, 4 tablespoons butter, 1 teaspoon sugar, 1 teaspoon salt, 6 cups beef broth, 1 teaspoon fresh thyme, 1 tablespoon balsamic vinegar, 6 slices toasted French bread, 1 1/2 cups shredded Swiss or Gruyere cheese.

How to make it: 1. Cook the onions in butter with sugar and salt over medium-low heat, stirring often, until deep brown, about 45 minutes. 2. Add broth, thyme and vinegar and simmer 20 minutes. 3. Ladle into oven-safe crocks, top with toast and cheese, and broil 2 to 3 minutes until bubbling and golden.

Broiled Lobster Tail With Drawn Butter

Lobster tail was the splurge on the supper club menu, saved for anniversaries and big birthdays. The meat is lifted onto the shell, brushed with butter and broiled. A little cup of warm drawn butter waits beside it for dipping. Frozen tails make this splurge easy at home. If you love a big seafood night, our seafood boil at home guide is a fun next step. Watch the broiler closely, since tails cook in minutes.

You will need: 4 lobster tails, 6 ounces, thawed, 6 tablespoons butter divided, 1 clove garlic minced, 1/2 teaspoon paprika, pinch of salt, lemon wedges, chopped parsley.

How to make it: 1. Cut down the top of each shell with kitchen shears, gently lift the meat and rest it on top of the shell. 2. Brush with 2 tablespoons melted butter mixed with garlic, paprika and salt, then broil 6 inches from the heat for 1 minute per ounce, until the meat is opaque. 3. Melt the remaining butter, skim off the foam, and serve as drawn butter with lemon.

Crispy Hash Brown Patties, a Supper Club Recipes Side

When the server asked “what kind of potato?” the choices were baked, fries, hash browns or potato pancakes, and the hash brown crowd was loyal. Shredded potatoes pressed into a hot buttered skillet with a little onion, then left alone until the bottom turns lacy and golden. Squeeze out every drop of water first. For a cheesy make-ahead cousin, try our church supper funeral potatoes. These are best eaten straight from the pan, so call everyone to the table before you flip.

You will need: 2 pounds russet potatoes peeled and shredded, 1/2 small onion grated, 1 teaspoon salt, 1/2 teaspoon pepper, 4 tablespoons butter, 2 tablespoons oil.

How to make it: 1. Rinse the shredded potatoes, then squeeze them very dry in a clean towel. 2. Toss with onion, salt and pepper. 3. Heat butter and oil in a large skillet over medium-high heat, press in thin patties, cook 5 to 6 minutes without moving until deep golden, flip and cook 4 minutes more.

Twice-Baked Potatoes, Supper Club Recipes Style

Twice-baked potatoes were the fancy side at the supper club, piped high, browned on top and loaded with cheddar, bacon and chives. They are also a host’s best friend because you can make them a day ahead and slide them in the oven while the roast rests. If you like a baked potato with everything on it, our loaded baked potatoes will hit the spot.

You will need: 4 large russet potatoes, 4 tablespoons butter, 1/2 cup sour cream, 1/3 cup milk, 1 1/2 cups shredded sharp cheddar divided, 6 slices cooked bacon crumbled, 2 tablespoons chopped chives, salt and pepper.

How to make it: 1. Bake the potatoes at 400°F for 1 hour, cool slightly, halve them and scoop out the insides, leaving a thin shell. 2. Mash the potato with butter, sour cream, milk, 1 cup cheddar, half the bacon, salt and pepper, then pipe or spoon back into the shells. 3. Top with the rest of the cheese and bacon and bake 20 minutes until golden. Finish with chives.

Potato Pancakes With Applesauce

Potato pancakes came to the Midwest with German and Polish families, and the supper club fish fry made them famous. Grated potato, onion, egg and a little flour, fried until the edges are crisp, served with a bowl of applesauce. Many supper club recipes skip them, but regulars swore by them. Grate the potatoes right before frying so they stay pale and fresh. For another take on this old-world favorite, see our crispy potato latkes.

You will need: 2 pounds russet potatoes peeled, 1 small onion, 2 large eggs, 1/3 cup flour, 1 teaspoon salt, 1/2 teaspoon pepper, oil for frying, applesauce for serving.

How to make it: 1. Grate the potatoes and onion, then squeeze out the liquid in a towel. 2. Stir in eggs, flour, salt and pepper. 3. Heat 1/4 inch of oil over medium-high heat, drop in 1/4-cup mounds, flatten, and fry 3 to 4 minutes per side until golden. Drain and serve with applesauce.

Mint Chocolate Ice Cream Pie, the Supper Club Recipes Finale

Supper clubs were known for ice cream desserts, and mint chocolate was the color of the evening. This frozen pie takes that cool green flavor and turns it into a make-ahead finale with a crunchy chocolate cookie crust and a ribbon of fudge. It needs no oven at all. For more cool, minty treats, scoop into our homemade peppermint ice cream. Slice it with a knife dipped in hot water for clean, picture-perfect wedges.

You will need: 24 chocolate cream-filled sandwich cookies crushed, 4 tablespoons melted butter, 1 1/2 quarts mint chocolate chip ice cream softened, 1/2 cup hot fudge sauce, 1 cup whipped cream, fresh mint leaves.

How to make it: 1. Mix cookie crumbs with butter and press into a 9-inch pie plate, then freeze 15 minutes. 2. Spread the softened ice cream into the crust, smooth the top and freeze at least 4 hours. 3. Drizzle with warm fudge, top with whipped cream and mint, and serve right away.

Old-World Vinegar Coleslaw

No fish fry plate was complete without a scoop of coleslaw. Some supper clubs served it creamy, but many old Wisconsin kitchens made the sweet and sour vinegar kind, with fine shreds of cabbage, a little oil and a pinch of caraway, a nod to German grandmothers. It is light, crunchy and keeps for days. For creamy versions and more crunchy ideas, see our favorite coleslaw recipes. Let it rest at least an hour so the cabbage softens just a little.

You will need: 1 small head green cabbage finely shredded, 1 small carrot grated, 1/2 cup apple cider vinegar, 1/3 cup sugar, 1/4 cup oil, 1 teaspoon salt, 1/2 teaspoon caraway seeds, 1/4 teaspoon pepper, parsley.

How to make it: 1. Toss the cabbage and carrot with salt in a large bowl and let stand 15 minutes. 2. Warm vinegar, sugar and oil until the sugar dissolves, then stir in caraway and pepper. 3. Pour the warm dressing over the cabbage, toss well, and chill at least 1 hour before serving with parsley on top.