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Happy Holidays Secret Ingredient Viewers!
It’s the season for great food and the Secret Ingredient is offering a chance to win a $25 Whole Foods Market gift card, so you can treat yourself to something special this holiday season. What’s the catch? It’s simple. We want to know what your favorite holiday party dish is and how it adds that special touch to your holiday celebrations.
For inspiration, check out this week’s Secret Ingredient episode featuring our Specialty Department and watch as host Mark Law shares his tips for creating an amazing antipasti platter—for ten guests— in a snap. Antipasti platters are one of our favorite holiday entertaining tricks and the secret to their success is the great selection of artisan cheeses, charcuterie meats, olives, rustic breads, crackers, nuts and classic cheese accompaniments available in Whole Foods Market’s Specialty Department.
After watching this week’s episode, post a comment with your favorite holiday party dish and you’ll be entered for a chance to win a $25 Whole Foods Market gift card.
Please post your comments between Monday, December 8th and midnight Wednesday, December 17th. The winner will be selected by The Secret Ingredient panel of judges and posted in The Whole Story on 12/22/2008.
Top Ten Tips for Successful Holiday Appetizer Parties
1. Plan for 2 to 3 ounces (each) of cheese and charcuterie meats per person.
2. Choose 4 to 5 cheeses. Feature cheeses made from one kind of milk, sourced from one region or create an eclectic mix of blue, cheddar, soft bloomy rind and fresh cheeses.
3. Choose a variety of olives and plan for about 3 to 4 olives per person.
4. Add variety with classic cheese accompaniments, such as:
• Marcona Almonds: Almonds lightly sautéed and dusted with sea salt.
• Walnuts in Lemon Honey: A heavenly addition to blue cheese.
• Membrillo: A quince paste from Spain. Delicious paired with Manchego.
5. Choose 2 or 3 types of breads and crackers. Have our bakery experts slice the bread for you.
6. Allow cheese to come to room temperature before serving for fullest flavor.
7. Ask our wine experts for wine pairing tips. Chill whites, pinks and bubbles and allow reds to breathe.
8. Each 750 ml bottle of wine yields 5 glasses. Plan on 2 to 3 glasses of wine per person.
9. Pick up a selection of 365 Everyday Value Sparkling Water and Italian Soda for non-drinkers and designated drivers.
10. Have small appetizer plates, napkins, serving utensils, cheese knives, corkscrews, ice and wine glasses on hand.
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I’ll start off with a very simple holiday secret. For coffee after the meal, I add vanilla extract and some Pumpkin spice to the top of the coffee ground beans just before brewing. Great compliment to any dessert.
December 8th, 2008 at 11:33 am
Brandy butter. It’s easy to make and tastes delicious. All the indulgence you need for the Holidays!
December 8th, 2008 at 11:34 am
My favorite holiday appetizer has to be a delicious warm brie in puff pastry. Delicious crackers alongside and you are ready to feed a hungry crowd!
December 8th, 2008 at 11:38 am
Mulled wine cupcakes with chestnut butter frosting!
http://www.cupcakeproject.com/2008/12/christmas-cupcakes-mulled-wine-cupcakes.html
December 8th, 2008 at 11:39 am
Here’s a tasty dish for a holiday party: Texas Caviar
Chop fine:
1 small green or red bell pepper
1 small fresh jalapeno pepper
4 stalks celery
1 cup red onion
In a small saucepan;
Boil the following and then let cool completely:
1/2 c oil
1/2c cider vinegar
1/2 c sugar
1 t salt and pepper
Pour over the chopped ingredients with 1 16 oz. can pinto beans, 1 15 oz can black eyed peas, 1 16 oz white corn all drained and strained.
Chill at least 4 hours, serve with chips or as a side salad.
December 8th, 2008 at 11:41 am
My husband and I are still establishing our own holiday traditions with ourselves and our families. My new favorite easy party snack is cutting squares of puff pastry into small squares, topping them with carmelized onions and a shaving of parmesiano reggiano, then baking until the puff pastry is golden brown. Easy and delicious.
December 8th, 2008 at 11:42 am
My favorite and quick holiday party dish is Dried Beef roll ups. Take a slice of dried beef, spread a mixture of creme cheese and horseradish on it, layer in a scallion and roll it up. Let it sit in the fridge for about an hour, then slice in 1/2″ slices. Platter rolled side up. Really tasty!
December 8th, 2008 at 11:42 am
My favorite holiday dish is a simplified version of Kurkkusalaatti (Finnish cucumber salad). The recipe is just sliced cucumbers, sour cream & fresh chopped dill, salt & pepper to taste. Not only is the dish delicious, it’s light flavor is a reminder that the winter holidays are celebrating the rebirth of spring and warmer months on the way. A lighter dish is always refreshing in the midst of heavy winter fare, and also a reminder of my Finnish heritage at a time when all cultures and religions come together to celebrate.
December 8th, 2008 at 11:42 am
My favorite dish is the homemade cranberry sauce I prepare every year! I boil down two big bags of fresh cranberries, a 1/2 dark brown organic sugar, 2 cups maple syrup, & 3 cups of water until the cranberries burst and the liquid evaporates and thickens.
Meanwhile, I mix up two cans of mandarin orange segments (with juice) and a bag of raw pecans in a blender until it forms a thick, nutty paste.
I let the cranberry sauce cool (it boils for about 30 mins) and then mix in the mandarin-pecan paste and it makes for a rich, tasty sauce for tofurkey!
December 8th, 2008 at 11:44 am
My favorite holiday dish is My Mom’s cornbread dressing, but this year I gave the recipe to a friend who put a vegetarian spin on it. I must say the vegetarian method beat out Mom’s original recipe.
December 8th, 2008 at 11:45 am
My family always makes a Mexican Christmas salad, with oranges, apples, beets, sprinkled with coconut, pine nuts, and pomegranate seeds. And THEN, drizzled with tequila dressing. This is the dish that taught me that I actually love beets!
Here’s a recipe I Googled.
Ensalada de Navidad (Mexican Christmas Salad)
2 large beets, peeled and sliced 1/3 pound piloncillo (about 2/3 cup small pieces) or 3/4 cup firmly packed dark brown sugar 6 whole cloves 1/4 cup lemon juice 1 medium-size tart green apple, cored and sliced Romaine lettuce leaves, rinsed and crisped 2 cups peeled, shredded jicama 1 medium-size red apple, cored and sliced 2 medium-size oranges, peel and membrane cut off, quartered and thinly sliced 1/2 small pineapple, peeled, cored, halved, and thinly sliced 1 large banana, sliced 3 tablespoons pomegranate seeds 3 tablespoons roasted unsalted peanuts 2 tablespoons toasted pine nuts Tequila dressing (recipe follows)
In a 2- to 3-quart pan, place beets, piloncillo, cloves, lemon juice, and 3 cups water. Bring to a boil over high heat; reduce heat, cover, and simmer until beets are tender when pierced, 12 to 15 minutes. Drain, reserving liquid; let beets and liquid cool.
Let green apple slices stand in beet juice until pink; drain and discard juice. Cover a large platter with romaine. Arrange beets, jicama, red and green apples, oranges, pineapple, and banana on top. Sprinkle with pomegranate seeds, peanuts, and pine nuts, and add dressing. Serves 6.
Per serving: 272 cal. (30 percent from fat); 4.1 g protein; 9 g fat (1.2 g sat.); 46 g carbo.; 44 mg sodium; 0 mg chol.
Tequila dressing. In a small pitcher, combine 1/3 cup each orange juice and white wine vinegar, 2 tablespoons each olive oil and tequila, 4 teaspoons sugar, and salt and pepper to taste.
December 8th, 2008 at 11:45 am
1 large wedge of Brie
1 8oz block of cream cheese
2 round crusty loafs – sourdough is nice
Chop up Brie and cream cheese and warm in a pan over med/low heat until melted together. Slice off the top of the loaf and remove the interior (leaving a bowl). Chop the second loaf of bread into bite-size cubes. Pour the cheese mixture into the bread bowl. Put the bread bowl with cheese into a 350 oven for 15 minutes or until the bread is warmed through. Serve with chopped bread (you can also add apples for dipping).
December 8th, 2008 at 11:47 am
My favorite holiday party dish is a crab spread accented w/ tarragon and lemon. It feels luxurious, it’s not that bad for you, and I feel like I’m supporting our local Maine fishing industry when I use crab!
December 8th, 2008 at 11:47 am
I am vegan, so I often have to bring my own dishes to family gatherings. This Thanksgiving I made a few side dishes that my entire carnivorous family devoured:
french green beans sauteed with olive oil, lemon zest, sundried tomatoes
mashed sweet potatoes with maple syrup, orange juice concentrate, and chopped pecans
They were both so simple, and complemented my Tofurkey roast incredibly well!
December 8th, 2008 at 11:55 am
I love warm, thick, creamy hot chocolate for the holidays! Pop on some marshmallows, and it’s the perfect after dinner treat
December 8th, 2008 at 11:58 am
My favortie dish is green bean casserole but made with organic foods and soy milk. Instead of milk use soy. Also use fresh green beans, organic mushroom soup, and the fried onions. This is lower in calories and great for those who are lactate intolerance.
Lisa
December 8th, 2008 at 11:58 am
my favorite holiday party dish is my father in law’s eggplant parm. even tho i am jewish i have been celebrating christmas with my husbands family since before we even began dating (we were best friends). i was a vegetarian thru my teens and early 20’s, and my now father in law always made eggplant parm especially for me, so that i could have a main course instead of just the sides. even tho i now eat meat and could eat the turkey he roasts, he still makes it for me every year- which i love, as its my ALL TIME favorite food. he isnt well and is planning on teaching me how to make it this year to make sure i can enjoy it forever….
December 8th, 2008 at 11:58 am
My favorite party dish is all about presentation
Stuffed Whole Pumpkin
* scoop the seeds out of a pumpkin or large squash
* steam
* stuff – for thanksgiving I used a Vegan rice and bean dish, I’ve also stuffed with something as simple as instant stuffing out of a box
* Roast for about 1/2 hour
Makes an impressive party dish in an edible serving bowl
December 8th, 2008 at 12:00 pm
easy pumpkin spice spread
one container vegan sour cream
one small can pumpkin puree (not pie mix)
1-2 tsp pumpkin pie spices, to taste
blend in food processor or blender and serve with graham sticks.
December 8th, 2008 at 12:08 pm
I love Apple Pie and Bûche de Noël. Both are great for holiday parties, and if you can not bake one you can always purchase them from WFM.
December 8th, 2008 at 12:09 pm
My fav holiday appetizer for Thanksgiving or Christmas are figs stuffed with goat cheese. I usually make half of them wrapped in bacon for those that like that sort of thing… and the rest are au naturale for the rest of us! The figs taste like CHOCOLATE! People love them and expect them from me every event.
Ingredients:
* 8 bacon slices
* 8 firm-ripe fresh figs, trimmed and halved lengthwise
* 1/4 lb aged goat cheese such as Bucheron or Pouligny-St.-Pierre
* 3 tablespoons packed light brown sugar
* 1/2 teaspoon ground cumin
* 1/2 teaspoon kosher salt
* 4 oz mesclun (4 cups)
* 1 teaspoon fresh lemon juice, or to taste
* 1 1/2 tablespoons extra-virgin olive oil
Preparation:
Preheat broiler.
Cook bacon in a large heavy skillet over moderate heat, turning occasionally, until most of fat is rendered but bacon is still pliable, about 10 minutes. Transfer to paper towels to drain.
Remove 1 scoop of flesh from each fig half with small end of a melon-ball cutter and discard. Scoop cheese with same end of melon-ball cutter and just fill each fig half. Press fig halves together to form whole figs.
Stir together brown sugar, cumin, and salt, then rub onto 1 side of each bacon slice. Wrap 1 bacon slice, sugared side out, around each fig and secure with a toothpick.
Broil figs, bacon sides up, on rack of a broiler pan about 3 inches from heat, turning them frequently, until bacon is browned, about 2 minutes. Cool slightly, then discard toothpicks.
Toss mesclun with lemon juice and salt and pepper to taste, then gently toss with oil. Serve figs with salad.
December 8th, 2008 at 12:09 pm
My favorite is one my mom used to make every year for her holiday parties…you take cream cheese and spread it on a plate then cover it with cocktail sauce and then 1 can of mini shrimp on top you then place triscuits around the arrangement on the plate to place the dip on ENjoy because it’s so yummy…easy and fast….
December 8th, 2008 at 12:12 pm
My favorite holiday dish is more like a beverage. Egg Nog! In shakes, with or without alcohol, chessecakes,coookies, ice cream, anyway I can get it!
December 8th, 2008 at 12:14 pm
One of my favorite items for a party, because they can be made ahead, is savory cream puffs filled with a blend of herbed goat and cream cheese. The cream cheese is necessary to make it work with piping.
Make the choux pastry as usual, but without any sugar.
Make the cream puffs small–maybe the size of a quarter.
Mix the cheese and herbs of your choice to a consistency for piping and put just a small dollop in each COOLED puff.
Just before serving pop them into a 200-degree or so oven for 5 minutes to give a slight crisp to the puffs and warm the cheese.
December 8th, 2008 at 12:15 pm
My secret ingredient is to a little chipotle in the cranberry sauce.
December 8th, 2008 at 12:17 pm
I love a good baked brie during the holidays:
http://erincooks.com/2007/12/10/star-light-star-bright-first-brie-i-see-tonight/
But one of my favorite childhood cooking memories has always been making a gingerbread train:
http://erincooks.com/2007/12/17/all-aboard-the-jolly-express/
December 8th, 2008 at 12:18 pm
One of my favorite things to make is egg nog. There’s something about it that’s very comforting and very festive. My family is also very big on making cookies this time of the year. Our staples are gingerbread men, rum balls, chocolate layer bars, and magic cookie bars. I look forward to making them and eating them every year!
Another item that’s very festive and very easy to make are sruffed figs. Just take a fresh or dried fig, stuff it with goat cheese, preferably honey goat cheese if you can find it. wrap the stuffed fig with prosciutto. to hold it together place a tooth pic in each one. Just a plain toothpick soked in water for a few minutes is fine. Bake at 350 for 10-15 minutes or until the prosciutto gets crispy. It’s soooo good and the perfect appetizer.
December 8th, 2008 at 12:21 pm
I love the olive bar at Whole Foods – create your own tapenade by grinding the marinated mixture of pitted olives – add a pimento or slice of fresh parmesan or Sardo cheese to a cracker or slice of toasted bread and top with a pimento or red pepper and your friends will think you have been working all day. Yummy and delicious and SO SIMPLE….leave off the cheese and you even have a vegan friendly dish. Enjoy!
December 8th, 2008 at 12:22 pm
This is a classic: wrap a strip of thinly sliced proscuitto around a small piece of a dried fig. Spear with toothpick. Done.
December 8th, 2008 at 12:22 pm
My favorite holiday dish that always brings in the holiday spirit to me is shortbread cookies! I love the smell and the soft texture of the cookies! They are delicious!
December 8th, 2008 at 12:25 pm
Baked Brie! You can get them already assembled at a few of the Whole Foods on the East Coast, or you can make them yourself. They’re super easy.
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_28075,00.html
December 8th, 2008 at 12:25 pm
For appetizers I usually head toward the carbs or veggie tray, so i keep that in mind when hosting a party or bringing a dish.
My most loved dish yet has been my vegan spinach-mushroom tartlets. Packed with a creamy garlicy-mushroom-spinach flavor in a fluffy buttery pastry…. they’re so very easy to get carried away with. haha
December 8th, 2008 at 12:31 pm
My favorite holiday appetizer is spiced nuts. Easy to eat, lots of protein, and you can use a variety of nuts.
* 2 large egg whites
* 1 1/2 teaspoons salt
* 3/4 cup sugar
* 2 teaspoons Worcestershire sauce
* 2 tablespoons paprika (preferably Hungarian sweet*)
* 1 1/2 teaspoons cayenne
* 1 1/2 cups whole blanched almonds (about 1/2 pound)
* 1 1/2 cups hazelnuts (about 1/2 pound)
* 1 1/2 cups pecans (about 1/2 pound)
* 3/4 stick (6 tablespoons) unsalted butter, melted and cooled
Preheat oven to 325°F.
In a bowl with an electric mixer beat whites with salt until very foamy and gradually beat in sugar, Worcestershire sauce, paprika, and cayenne. Stir in nuts and butter, combining well, and spread in a large shallow baking pan.
Bake nuts in middle of oven, stirring every 10 minutes, until crisp and golden, about 30 to 40 minutes. Spread nuts on a sheet of foil and cool. Break up nut clusters. Nuts may be made 1 week ahead and kept in an airtight container at room temperature.
December 8th, 2008 at 12:33 pm
My favorite appetizer recently has been Grilled Asparagus Wrapped in Prosciutto.
What you’ll need:
About a dozen fresh stalks of asparagus (thinner works better for this recipie)
1/4 lbs prosciutto, thinly sliced
Olive oil
Parmesan cheese, grated (optional)
1) Pre-heat your grill or griddle to a medium-high heat while you prepare (you can also do this with an oven, but you’ll need to lightly steam the asparagus first if you do)
2) Gently wash the asparagus stalks and cut off the woody end pieces
3) Lay out a piece of prosciutto on your cutting board, lightly sprinkle on some grated parmesan (optional), and place a stalk of asparagus at the edge.
4) Roll the asparagus up, making sure you leave the tip exposed, as well as about a half-inch at the bottom (looks great for presentation and makes it easier to serve as a finger food before dinner). Repeat until you’re out of asparagus.
5) Before you move them to the grill, lightly drizzle some olive oil over your wrapped stalks.
6) Transfer to your grill or griddle. Turn after 3-4 minutes, or when prosciutto starts to crisp. Remove them from the grill when prosciutto is lightly crisped on all sides. The tips of the asparagus should also begin to slightly blacken, giving them a great smokey taste.
7) Let cool for a few minutes before serving.
This also works as a great recipe if you need to bring something to a friend’s party. Simply double wrap them in foil, and keep them warming in the oven before you leave.
December 8th, 2008 at 12:35 pm
Black & White Cookies make a great appetizer. There not just for dessert!
December 8th, 2008 at 12:44 pm
For Christmas, I love Monkey Bread and cheeseball!!!
December 8th, 2008 at 12:45 pm
Everyone loves these warm, spicy bar nuts (recipe from the Union Square Café).
Bar Nuts
Preheat oven to 350°.
Put 2 lbs. assorted unsalted nuts on a large baking sheet. Toast in the oven until golden, about 10 minutes. Remove from oven.
Meanwhile, combine:
4 Tbsp coarsely chopped fresh rosemary
1 tsp ground cayenne
4 tsp brown sugar
4 tsp coarse salt
2 Tbsp melted unsalted butter
Toss nuts with spiced butter mixture. Serve warm.
December 8th, 2008 at 1:00 pm
It’s so hard to pick a favorite, because I am an all around food-lover, and when it comes to the holidays, I get so excited to eat things that I normally feel guilty about eating. I’ve always loved my aunt’s homemade stuffing on Thanksgiving and Christmas, and I’ve always enjoyed mowing down on delicious brie and St. Andre cheeses with the ladies in my family. Don’t even get me started on how much I love gravy on EVERYTHING, but I think most of all, I really do enjoy anything we eat on Christmas morning. It’s not exactly a party, but it’s always a meal that everyone -including the kids- in the family enjoy. It really just feels good to start off such a wonderful day to something familiar and warm like thick-cut french toast with maine maple syrup and oranges that my grandparents bring from Florida, or warm homemade cinnamon buns with my aunt and uncle’s homemade Irish cream concoction in our coffee (okay so the kids don’t drink that). I suppose I could eat these any day for breakfast (not that I ever do), but with my family all there enjoying the meal in our pj’s, with bedhead and sleepy eyes, it just feels really great.
December 8th, 2008 at 1:03 pm
My family’s Christmas tradition is spiced apple cider, all day long!!!
December 8th, 2008 at 1:05 pm
Turkey and Cranberry Ravioli
Giada De Laurentiis did a boiled version of this ravioli on a recent show. We made them and fell in love with the unexpected flavors from a ravioli, but we thought that flipping them in half and frying them would make them a perfect app for holiday parties! We actually did this just this weekend at our party and they were devoured in no time. We also did a cranberry puree for a dipping sauce served in a martini glass next to the tray of raviolis to make it extra festive!
Best part is you can make all of the ravioli up ahead of time and keep them warm in the oven and pull them out as needed. They are also very cost effective for mass producing.
December 8th, 2008 at 1:06 pm
Like so many other people, a holiday appetizer staple is baked brie, either in a puff pastry or alone with jam on top.
But my other two favorites are caprese skewers (basil leaves, mozzarella balls and cherry tomatoes) or sweet potato fries (not fried but sliced and baked at 450 degrees w/ sea salt).
December 8th, 2008 at 1:14 pm
the easiest holiday appetizer ever: i get a block of cream cheese or neufatel cheese works great also, and you pour 1/2 a jar of red pepper jelly on top, serve with crackers- i like water crackers the best-its super easy and everyone loves this-it was an old one from my grandma, apparently this was the chic party appetizer back in the day, enjoy!
December 8th, 2008 at 1:25 pm
PS. Link to Giada’s recipe is here:
http://www.foodnetwork.com/recipes/giada-de-laurentiis/turkey-and-cranberry-ravioli-recipe/index.html
Sorry for not including in my original post.
December 8th, 2008 at 1:28 pm
I love to make baked chevre in seasoned tomato sauce. Bake it in a pretty pie plate and watch it disappear!
December 8th, 2008 at 1:30 pm
Pumpkin Spice SoyNog (Vegan)
12.3 oz. (1 box) extra-firm SILKEN tofu
1 1/2 cups soymilk or other nondairy milk
3/4 cup canned pureed pumpkin (NOT pumpkin pie filling!)
9 Tbs brown sugar
3/8 tsp cinnamon
1/8 tsp (generous) ground cloves
1/8 tsp (generous) salt
3/4 cup organic soy creamer, or rich full-fat soymilk or nutmilk
1 Tbs pure vanilla extract
15-18 ice cubes
OPTIONAL: 1/2 cup rum (or you can use bourbon or brandy) (can be spiced rum)
GARNISH: freshly-ground nutmeg; cinnamon sticks
Crumble the tofu into a blender. Add the nondairy milk, pumpkin, sugar, cinnamon, cloves, and salt. Blend until smooth.
Add the creamer, optional rum (if using), vanilla, and the ice cubes. Blend until smooth and frothy and thickened.
Serve immediately in small glasses or cups, garnishing with grated nutmeg and a cinnamon stick.
Servings: 6
December 8th, 2008 at 1:33 pm
My favorite holiday appetizer is my boyfriend’s sister’s vegan lentil dip. She served it with some delicious hard flax crackers that are local to Whole Foods in Sarasota, FL (and which I can’t get in California!), and it made a fantastic, healthy, and unexpected appetizer amid the cheese and veggie plates. The lentils were boiled, put in a food processor with enough olive oil to get the mix smooth, and then gently spiced with a Turkish spice mix and a little Adobo. The final product was thick yet smooth – a great complement to those hard crackers. The best part: getting creative with leftovers! That aspect definitely makes it a holiday dish for me. We all collaborated on getting the spices and texture just right, and the family working together to cook and create is, I think, the essence of the holiday season, no matter what we come up with!
December 8th, 2008 at 1:36 pm
I love the olive bar at WF! We just had a tree trimming party and I made baked crab rangoons. It was sooo easy and not greasy like the fried ones you get from the Chinese restaurant. I just mixed cream cheese, garlic powder, salt & pepper with chopped crab meat. Then placed a small dollop on wonton wrappers. Brushed some egg white around the edges and scrunched them up to make a bag shape. Baked until golden brown. They were quite a hit!
December 8th, 2008 at 1:47 pm
Vegan pumpkin pie of course! YUMMY
December 8th, 2008 at 2:07 pm
i always make the ‘best holiday snack ever’ …its a david lebovitz recipe: http://www.davidlebovitz.com/archives/2006/12/the_best_holida.html
its such a huge hit! when i make it i usually use the oat bran pretzels from whole foods..yum!
December 8th, 2008 at 2:31 pm
My favorite holiday appetizer is polenta topped with chicken, bacon, Manchego cheese and Fischer & Weiser raspberry or cranberry chipotle sauce.
Roasted Raspberry Chipotle, Manchego, Chicken & Bacon Tapas
This recipe won $500 in a contest sponsored by the company that sells raspberry chipotle sauce.
MAKES 8 SERVINGS
1 (1 lb) roll of store bought polenta
1 tablespoon butter
1 1/2 cups diced onions
1/2 pound boneless, skinless chicken breast, chopped
6 slices pre-cooked bacon, chopped
2 cups shredded Manchego cheese (divided use)
2/3 cup Fischer & Wieser Original Roasted Raspberry Chipotle Sauce
3 tablespoons pecan pieces
1 tablespoon chopped fresh cilantro
Preheat oven to 400 degrees F. Spray a 13×9 inch pan with cooking spray.
Slice polenta into 12 equal rounds. Heat a large (10 or 12 inch) non-stick skillet over medium. Grill polenta rounds for 4 minutes on each side. Lay rounds, keeping as close together as possible, across bottom of pan.
Add butter and onions to skillet and cook over medium for 3 minutes. Add chicken and cook with onions, breaking chicken up into very small chunks, for 4 minutes or until chicken is just-opaque. Remove from heat and stir in chopped bacon.
Sprinkle 1 cup of the shredded cheese evenly over polenta rounds; Spoon chicken mixture evenly over cheese. Drizzle raspberry chipotle sauce over cheese, then top with remaining 1 cup of cheese. Sprinkle pecans over top.
Bake for 8-10 minutes or until cheese is melted and sauce is bubbly; sprinkle top with cilantro. Serve on small plates, tapas style.
December 8th, 2008 at 2:47 pm
I was born and raised in Florida, which can sometimes lack the “Holiday Season” spirit. I moved to Pennsylvania three years ago, and began celebrating Thanksgiving and Christmas with my husband’s family. The first year, and every year since, I’ve made my favorite dessert recipe: Pear Gingersnap Cheesecake.
The crust consists of crushed gingersnaps. On top of that is a layer of thinly sliced pears and powdered ginger, and then the cheesecake filling. It’s an elegant version of a classic cheesecake, and of course I buy all of my 100% organic ingredients from Whole Foods. It’s a hit every year, and usually the only dessert to be completely demolished!
December 8th, 2008 at 3:16 pm
Every Christmas eve, I look forward to cheese fondue in which we dip ham and french bread.
December 8th, 2008 at 4:04 pm
Try pairing your Manchego with Quince Paste. It’s really tasty!
December 8th, 2008 at 4:22 pm
My favorite appetizer is something my sister in law makes – it’s just basic sausage and mushrooms, cooked down w/olive oil, garlic and some other seasonings – YUM!
December 8th, 2008 at 4:30 pm
GREAT Piece. I love that you have it broken down as a list as well. One of our favorite go to holiday foods is a very easy and tasty smoked salmon dip served with homemade crackers and baby veggies and you must not forget a glass of bubbly to go with it!
December 8th, 2008 at 4:30 pm
Black Bean Fudge has impressed me lately, utilizing egg substitute, alternate sweetener and olive oil.
December 8th, 2008 at 4:56 pm
My most successful holiday appetizers are always the simplest for some reason. The year I made frico, I had to actually pull out the skillet and make a sample, because no one believed if you just melted cheese in a pan that it could end up like that! I put the warm and pliable frico over a sturdy glass so it drapes into a floral shape. Now frico requested at all my parties.
Also, it’s just not a party at my house until there is a silver dish full of pistachios on the table!
December 8th, 2008 at 5:06 pm
For me its Pasteles….Pasteles are a Puertorrican dish that consist of grating green plantains and bananas, yautia and a potato. Then you make some pork and cut it in chunks and combine it with the vegetable mixture, that mixture you wrap in banana leaves and boil it. To Puertorricans having a pastel is the begining of Christmas!!!
December 8th, 2008 at 5:27 pm
My favorites are:
Grilled Shrimp & Pineapple with a sweet and spicy dipping sauce
Puff Pastry Pinwheels with Goat Cheese,Proscuitto and Sage
Carmel Apple Dip w/Chocolate Toffee Bits served with sliced Apples
Can’t forget the Cocktails!
Lemon Drop w/ a sugar rim
Limencello
and must not forget….Champagne!
December 8th, 2008 at 5:33 pm
My new favorite holiday appetizer is the brie with pomegranite and cranberry topping that ya’ll offered this year for Thanksgiving. That and the cranberry cheddar cheese too.
December 8th, 2008 at 5:40 pm
My fave is my upsidedown French toast. I make it for brunch every Christmas Eve. Everyone waits in line to get some! It’s layered apples and bananas sauteed in maple syrup and butter and lemon juice with egg batter soaked thick french bread and topped with sprinkles of freshly ground cinnamon. I make it a day ahead and then pop it in the oven!
December 8th, 2008 at 6:04 pm
Soft Goat Chese stuffed Peppdews always create a sensation when I serve them.People are intriged by the vibrant color and because they are not widely known they always spark conversation,and dares!Once people taste them they become advocates,encouraging others to taste them as well.Stuff Peppadews with Goat or Blue cheese,and serve in a Vodca Martini for a visually pleasing and tasty variation!
December 8th, 2008 at 6:43 pm
My favorite appetizer (holiday or not!) is a ham and cheese ball. Very simple – cream cheese, cut-up deli ham, green onions, garlic salt, and the “secret” ingredient – worcestershire sauce. Great on crackers or little toasted bread slices.
December 8th, 2008 at 7:18 pm
My favorite holiday recipe is Baked Stuffed Figs – Great App or Dessert!
1/2 cup blanched almonds
6 ounces mascarpone or cream cheese
1/4 cup sugar
1 small lemon
16 large dried figs
1 teaspoon lemon zest
Directions:
Toast almonds gently in a hot skillet or on a baking sheet in a 350F oven (this takes about 5-7 minutes) until golden and fragrant. Grind in a food processor. Add mascarpone and sugar, lemon zest and process until smooth. Pipe into the fig. Transfer the figs into a baking dish, stand them upright and bake at 350F until warm, 15 to 20 minutes. Serve immediately.
December 8th, 2008 at 8:11 pm
My favorite holiday dish — and the favorite of my friends and family — is cranberry crunch. I learned to make it during a visit to Plymouth Rock so it couldn’t be more American!It’s a hot, crumbly, yummy dessert made with oatmeal, butter, brown sugar and cranberry sauce. Top it with vanilla ice cream. I actually prefer Whole Foods own brand of vanilla ice cream!
December 8th, 2008 at 8:37 pm
John: A simple appetizer is made from a French bagget, a top end blue cheese (Silton, Gorganzola, Danish Blue,etc) and a hard pear. Cut the bread at an angle and toast lightly. Spread the blue cheese on the toast. Cut and core the pear into thin slices and place it on the cheese. Dig in!
December 8th, 2008 at 8:38 pm
I love gluten-free sugar cookies!
December 8th, 2008 at 8:51 pm
My favorite holiday food is a simple corn bread stuffing with pork sausage.
December 8th, 2008 at 10:06 pm
Scalloped Oysters – a tradition that is as decadent and as special as is sounds!
1 medium onion, chopped
1 1/2 cups (3 sticks) butter or margarine, melted
1 1/2 teaspoons celery salt
dash of pepper, or to taste
juice of 1 lemon
1 1/2 teaspoons Worcestershire sauce
2 tablespoons chopped fresh parsley
5 cups coarsely crumbled saltine crackers
1 quart shucked oysters, drained (reserve liquor)
1 cup reserved oyster liquor
1/2 cup light cream
1/2 cup milk
Preparation:
Saute onion in melted butter until tender, not browned. Add celery salt, pepper, lemon juice, Worcestershire sauce, parsley and crackers. In a buttered 2 1/2-quart casserole, layer one-third of the crumbs, half of the oysters, one-third of the crumbs, remaining oysters and remaining one-third of the crumbs. Pour oyster liquor, cream and milk over all. Bake at 350° 35 to 45 minutes or until oyster edges curl.
Oyster recipe serves 6 to 8.
Enjoy
December 8th, 2008 at 10:20 pm
Stir-fried shrimp with garlic, paprika, black pepper and parsley!
December 8th, 2008 at 10:41 pm
I make Oriental salad for every occasion, everyone likes it so much
December 8th, 2008 at 10:58 pm
This is vegan and addictive!
Roasted Vegetable Dip
2 medium zucchinis, diced into 1 inch cubes
1 medium eggplant, peeled and diced into 1 inch cubes
1 red pepper, diced into 1 inch cubes
1 yellow pepper, diced into 1 inch cubes
1 small onion, peeled and quarted
3 Tblsp olive oil
1/2 tsp pepper
1-1/2 tsp sea salt
2Tblsp lemon juice
1 clove garlic
1 Tblsp natural peanut butter
2 tsp sesame oil
1/4 cup chopped parsley
Preheat oven to 400 degrees. Toss all of the vegetables with the olive oil, pepper and sea salt. Spread in an even layer on a baking sheet. Roast 45 minutes, turning halfway during cooking. Allow to cool 10 minutes.
Place vegetables and remaining ingredients in a food prcessor and pulse until dip is chunky. Serve with pita chips or tortilla chips.
December 8th, 2008 at 11:03 pm
Eggnog. Maybe Rum. Maybe not. Sometimes cinnamon or nutmeg. AWESOME!
December 8th, 2008 at 11:53 pm
I love warm spinach artichoke dip, served in a bread boule! You can make it with greek yogurt and canola mayonnaise to make it a bit healthier:
1 c Fage totale greek 2% yogurt
1 box frozen spinach
1/2 c. Parmesan cheese
1/2 c. shredded Mozzarella
2 T. canola mayonnaise
2 t. crushed garlic
1/2 t. black pepper
1/2 t. sea salt
1 t. (to taste) Hot sauce
14 oz. can artichoke hearts, quartered, drained
2 T. parmesan cheese
1/2 c. shredded Mozzarella
Coarsely blend everything up through the Hot sauce (in a food processor). Add artichoke hearts and process until a chunky mixture forms. Place in a 1 qt. baking dish and sprinkle with the remaining Mozzarella and Parmesan. Bake until bubbly, about 35 minutes.
December 8th, 2008 at 11:58 pm
One of my favorite holiday appetizers is an old hawaiian favorite- Rumaki. Marinate some chicken livers in soy sauce, ginger and a little brown sugar. Cut them into 1/2 inch pieces, place on top of a sliced water chestnut, wrap the whole thing in bacon, skewer with a toothpick and broil. Very quick and easy to prepare, and highly addictive. This works best for the pate loving crowd.
December 9th, 2008 at 9:02 am
My favorite holiday treat is sweet potato or pumpkin purée on top of a slice of multi-grain bread or crackers. Yum…
December 9th, 2008 at 10:42 am
Since before I was born my family has been enjoying the same Christmas breakfast on our farm. The mere thought of Christmas floods my senses’ memory with the savory egg souffle my grandmother (and now my mother) makes annually.
Farm fresh eggs, mushrooms, cream, sharp cheddar cheese, ground breakfast sausage, and bread baked to a golden brown warms the soul as it reminds me of our small centennial farm. Happy Holidays!
December 9th, 2008 at 12:54 pm
One of my favorite seasonal dishes is a roasted spaghetti squash. I top the squash with roasted red onions, garlic, mushrooms, and bell peppers (red or yellow). Although any veggie combo is just fine. I then stir it all up with a delicious miso-tahini (miso, tahini, water, a.c. vinegar….) sauce that I thicken in a pot. Serve it all together with some chopped fresh spinach and basil. This tastes great and it’s super fun to make with this very versatile yet ignored squash.
December 9th, 2008 at 2:10 pm
To honor my mixed family heritage, we often prepare a huge bagel breakfast on Xmas morning, and make our own cream cheese spreads (usually one with chopped scallions, one with olives -I use spanish pimento-stuffed green olives- and one with chopped mixed veggies) as well as a whitefish salad (whole smoked whitefish, chopped onion, homemade mayo to moisten, salt & pepper to taste – blend in food processor till creamy, being careful to remove all fish bones!). Served with a side of sliced red onion & tomatoes, everyone loves it and generally family & friends coming in and out on Xmas day help themselves thruout the morning, into the afternoon! The hardest part for me is getting up early on Xmas day to get the bagels! lol
The second holiday dish which has become a holiday tradition is our Tiramisu (pick-me-up in Italian) which we make every year for New Year’s Day, when the whole family gets together for a huge meal. It’s so popular we always have someone in charge of serving it, otherwise people tend to take enormous portions leaving little – or none! – for everyone else! It’s always the first dessert to get eaten and the easiest to make. It’s lady fingers drenched in equal portions espresso and rum (i find using a spray bottle makes this easy) layered with a mixture of marscapone cheese (a sweet, creamy Italian cheese u can find at Whole Foods) into which u fold whipped heavy cream sweetened with a bit of sugar. The last layer is the cream mixture, onto which I grate a bar of high quality bittersweet chocolate, and then chill until serving. It’s the only holiday dessert requested every year!
December 9th, 2008 at 3:02 pm
I love cheese fondue during the holidays (all warm and delicious). I make mine using 2 cups cream, 2 cups shredded gruyere, 1 cup shredded mozarella, pepper, nutmeg, garlic, and salt.
Just heat the cream until bubbling with pepper, garlic, salt, and nutmeg (to taste) then add in cheese and stir. It’s perfect when you use pita chips to dip in it!
December 9th, 2008 at 4:19 pm
I am of Puertorican heritage, so my best thoughts of Xmas include “tembleque”, a pudding-like dessert made with coconut milk, and cinammon. Absolutely delish
December 9th, 2008 at 5:18 pm
I would have to say that my favorite holiday dish would be one that my Dad makes. We just had them at Thanksgiving-sweet potato ravioli. We start off homemaking the pasta shells and then placing them in the freezer. You bake sweet potatoes, mash them up with some butter and pure maple syrup, then spoon about one to two tablespoons into each ravioli and roll it up. After they are cooked, take them out and drizzle on the homemade butter sage sauce, which has a little pinch of truffle oil. Top with toasted pumpkin seeds, and voila! They are so delicious!!!
December 9th, 2008 at 5:41 pm
I have two favorites, both are super easy and you always go home with a clean plate. The first one is a really simple cheese ball- 1 8 oz.package cream cheese, softened, a large green bell pepper, diced, and 1 jar of the dried beef, chopped up. Mix the 3 ingredients together and form in a ball, serve with crackers,flatbreads, crostini, whatever you like.
The other appetizer I love is BLT stuffed tomatoes. Take a pint of tomatoes- ones that are about 2″ in diameter work best, 1 head of butter lettuce(chopped fairly small), a cup or so of mayo and about 1/2 cup of bacon bits(to taste). Cut the tops off the tomatoes and scoop out the insides. Mix the lettuce and mayo, and half the bacon. Fill the tomatoes with the lettuce mix and garnish with remaining bacon. YUM!!!! We eat these year- round. Especially good in the summer with fresh tomatoes.
December 9th, 2008 at 7:35 pm
The best apetizer for xmas is brie and crackers with champagne. Let’s also not forget hot chocolate
December 9th, 2008 at 7:59 pm
My Favorite drink to make on Christmas for my family is called “Ponche Caliente” It is a traditional hot christmas punch from mexico made with apple juice,a stick of cinnamon,brown sugar,cut apple slices,guava,kumquats,sugar cane,and optional servings of brandy.It is even more delicious when you serve it in a glass with the rim filled with lemon juice and sugar.”mmmmmmm….delicioso!”
December 9th, 2008 at 11:07 pm
My favorite dessert for Christmas is called “Arroz Con Leche” It is sweet rice with organic almond milk. Since I am only 13, my mom is still teaching me how to make it. My mom tells me to put milk,rice,sugar,sticks of cinnamon,and a few drops of vanilla into a pot and warm it up. After a while, it’s ready to eat. You can even eat it with cookies,bread,and add raisins to it. I love this dish, hopefully I’ll soon be able to make it all by myself!
December 9th, 2008 at 11:18 pm
I like bread pudding! My grandma makes it all the time.
December 9th, 2008 at 11:21 pm
My favorite holiday dessert would have to be my pumpkin bars. They are made with whole wheat flour, I substitute egg whites for the eggs, I use applesauce in place of the oil which makes these bars really moist. The cinnamon, nutmeg and pecans give them a great flavor. You don’t have to tell anyone that they are healthier, they will never know. At least mine didn’t!!!
December 10th, 2008 at 1:07 am
For a nice warm holiday beverage, I like to warm up some apple cider and then add cinnamon sticks. For a nice adult kick, you can add a few shots of brandy as well. I like to serve this drink with a chicken dish, as the apple flavors mix nicely with the flavor of chicken.
December 10th, 2008 at 4:52 pm
My favorite Holiday Party Dish is something my X mother in law taught me. Mushroom poofs! It’s a norwegian appetizer.
I take some philough dough for like croissants. roll it out flat and long on a floured surface. Ten in a seperate container I mix cream cheese with drained canned chopoped mushrooms, a litle bt of paprika and alitle bit of nutmeg. I mix it all together and then spread it out over the philo dough in a medium to thin layer. If it’s too thick it will all ooze out onto the pan and that’s not good. ten once I have it all spread onto the dough, I roll the dough up from the long side. so that the poofs dont get too big. then I cut it in 1 inch thick pieces and lay each pieced roll onto a greased and floured cookie tin. then I bake it in the oven at 350 degrees until they are light brown on top. then I take them out and let them cool and then voila~ eat them! yummy! Pefect warm up dish for a cold day!. I like to eat them semi warm. not hot because thecheese when it’s hot can burn your mouth, so let them cool alittle bit before biting into them.
regards
BArb
December 10th, 2008 at 6:35 pm
My favorite holiday dish is my family’s traditional Rum Cake!! It’s perfect for getting us all into the holiday mood. Not only is it fun to make, but it makes the entire kitchen smell great and is by far the best tasting thing you could possibly put in your mouth. Extremely moist, our rum cake sits on top of a layer of crushed pecans, and is glazed in a deliciously sweet rum glaze. We always package them and deliver them to the neighbors for the holidays. They are a delicious treat everyone can enjoy!
December 10th, 2008 at 9:38 pm
One of my favorite holiday appetizers to serve is baked brie with Fig Sauce.
Brie should be of good quality, and wrapped in puff pastry at home. Bake as usual.
Fig Sauce:
10 – 12 Sun Dried Figs
2 Cups of Port Wine
Place figs and wine in a medium stock pan. Cover to prevent evaporation. Slowly over low heat bring figs to a low boil. Once they have reached a slow boil, turn the heat off and let the figs soak up the port wine. Once the figs have cooled to touch rough chop them on a board, add them to the remaining port wine left in the pot.
Finely chopped garlic and shallots can be added, and salt and pepper to taste for a more savory dish. (This also pairs well with a blue cheese.)
Orange zest, brown sugar, and honey can be added for a sweeter dish. (also with a tiny pinch of salt).
Spoon your choice of sauce over the baked brie (I also put either toasted hazelnuts or toasted pine nuts on top) and serve with good quality breads and crackers.
December 11th, 2008 at 1:25 am
Growing up as a kid from a lower class family, the height of luxury holiday entertaining was an orange and wine colored cheese covered in shaved almonds. It didn’t seem unnaturally hued against my mom’s spread of triscuits and wheat thins. Now that I’m adult and have the good fortune to eat a variety of cheeses, particularly from WF, I’ve honored my humble roots with the basic perennial favorite, cheese balls/logs.
I give it a sophisticated spin with flavorings like ginger, parmesan, Jamaican jerk and wasabi, since I have a diverse crew of friends. Think of the flavors your friends bring to the table and let them become the inspiration for the outer toppings.
From there the recipe is an affordable time saver. I use goat cheese alone. Mike, a team leader from Arlington WF, taught me to cut the recipe with cream cheese or neufatchel cheese in a 1:1 ratio to save money. If you use the cream cheese, whip with a mixer.
Jo’s Snow Balls
24 oz. goat cheese rolled into palm size balls (1 tbsp) placed on a chilled baking sheet (refrigerate while you prep coatings & cracker tray)
4 sandwich bags filled individually with 1/4 cup:
*Ginger snaps
*Wasabi peas
*Grated parmesan with 1 tbsp italian seasoning
*Jamaican jerk seasoning with 1 tbsp plain bread crumbs
Crush the ginger snaps and wasabi peas. Drop the goat cheese balls into the bag and roll gently (shaking will cause the cheese to loose its shape). Remove and return to chilled tray.
My friends still talk about the “Snow Balls” I served for our winter solstice party. Feeds 10+ hungry revelers
December 11th, 2008 at 2:58 am
One year I was in Santa Fe New Mexico around Christmastime. It had snowed, and it was beautiful! We walked around the square then walked into a local resturant for a cozy bowl of posole! Posole always reminds me of celebrating with a crowd of friends and family and the blessings that it brings. It is a cozy comfort food in the wintertime!
Feast day Posole
1 t. (each) black peppercorns, cumin seeds, coriander seeds
2 onions, chopped
6 cloves garlic, minced
4 T. lard
3 pounds chicken thighs cut into 1-inch pieces
1 t. ground canela
1 1/2 cup New Mexican red chile powder
6 cups posole
4 to 8 cups chicken Broth
Salt to taste
Put the posole in a 6-quart pot and cover with cold water by 3 inches. Bring to a boil, reduce the heat and simmer for 2 to 3 hours, adding water as needed, until the kernels have softened and begun to burst.
Toast the black peppercorns, cumin, and coriander in a small, heavy skillet over moderate heat, stirring until the spices are fragrant and begin to brown, about 2 minutes. Transfer spices to a plate to cool. Once cool, crush the spices in a mortar and pestle.
In a 6-quart pot, sauté onions and garlic in lard over medium-high heat and cook for 3 to 4 minutes, stirring occasionally.
Add chicken pieces and cook for 4 to 5 minutes stirring occasionally.
Add the toasted spices, canela and chile powder.
Add the cooked posole and broth and bring to a simmer.
Add salt and continue to simmer for at least and hour.
Adjust the seasonings and serve with shredded cheese, sour cream, sliced jalapeños and fresh flour tortillas.
Santa Fe School of Cooking
December 11th, 2008 at 8:13 am
Something very simple:
Fresh figs, sliced in half
chevre
proscuitto or honey
I take figs, slice them in half, top with a little chevre, a small piece of proscuitto. Or for a veggie take on this, leave off the proscuitto and drizzle with a little local honey.
Yummy!
December 11th, 2008 at 12:25 pm
My favorite and easiest holiday appetizer is Tomato Caprese. Mix 1 teaspoon basil pesto with 8 oz of fresh mozerella cut into .5 inch cubes. Remove the seeds and juice from 15 cocktail tomatoes. Place a cube of mozerella in each tomato. Alternatively you could use fresh mozerella with a piece of fresh basil. You could also use goat cheese. The tomaotes can be hallowed out a day ahead.
Makes a colorful and fesitve looking appetizer!
December 11th, 2008 at 12:27 pm
My favorite holiday appetizer is cold spinach artichoke dip with vegetable crackers OR tuna pate made with tuna, cream cheese, a little chili sauce, and spices blended in a food processor and served on crackers or in cucumber boats.
Bon appetit!
December 11th, 2008 at 2:08 pm
My favorite is something my mother used to make for Christmas and New Year’s partys. She used to make these amazing little toasted rye rounds with an onion and sour cream mixture and a small amount of swiss cheese melted over the top under the broiler. The taste was a great mix of the rye, onion, and melted swiss. They were always the first to go!
December 11th, 2008 at 2:27 pm
I know it’s overdone, but I always bring the crab dip appetizer that everyone loves.
Spread one bar of cream cheese on a plate. Top with one jar of cocktail sauce – spread like pizza sauce. Sprinkle two cans of crab meat over the top and serve with crackers.
December 11th, 2008 at 3:28 pm
I love to slice dates, stuff them with a good quality blue cheese such as Maytag, then wrap them in a thin piece of bacon or proscuitto and bake them until the bacon crisps and the cheese turns gooey. They disappear minutes out of the oven! They’re a special holiday treat that doesn’t intimidate anyone.
December 11th, 2008 at 3:35 pm
My favorite holiday dish is to mix a jar of apricot preserves with finely minced 1-2 jallapeno peppers (more for their color and a bit for their heat), pour over a wheel of brie and bake until bubbly; serve with cubes of french bread. Yum!
December 11th, 2008 at 3:48 pm
One thing I like to make as a main course for the holidays is my ham glazed with molasses and blood orange. I mix the juices of the oranges w/ molasses , add slivers of the peel on the ham with the cloves , and glaze with the blood orange and molasses mix. The smell goes through my place like an old-fashioned holiday pomander and evokes the memories of Christmases past.as an appetizer , I do cheese and crackers with a champagne cheddar rolled in ground chestnuts , and a swiss with smoked pepperoni.Add a veggie platter with a cranberry and brie dip , voila!
December 11th, 2008 at 4:05 pm
I will always love the old classic veggie platter with dip inside a bellpepper.
December 11th, 2008 at 4:10 pm
My favorite holiday dish is the antipasta platter. We always have smoked cheese, salami, olives, roasted red peppers, and goat cheese. Also, some Proseco and wonderful dry wines.
December 11th, 2008 at 4:12 pm
My favourite way to welcome Yuletide guest is by offering them a cup of mulled wine and a homemade shortbread cookie (likely flavoured with sage and topped with a smigeon of cheddar).
Here’s my family’s recipe
1 lemon
1 orange
1 bottle of medium to full-bodied red wine
A pinch of grated nutmeg
Cloves (poke approximately 10 into the orange before submerging the fruit in the wine.)
60ml / 2 fluid oz of Triple Sec or cognac
60g / 2oz light brown sugar
2 cups of Green tea (already steeped)
4 cinnamon sticks
Instructions
Cut the lemons into slices. Poke the cloves into the orange.
Pour the red wine into saucepan (or crockpot) and gradually heat. Add fruit slices, orange, nutmeg, cloves and Triple Sec / cognac.
Keep an eye on the mixture and wait until it becomes hot to the touch but doesn’t boil.
Blend in sugar and green tea
Pour into clear glasses. Garnish with a cinnamon stick and a slice of lemon.
Make sure to have a roaring fire in the fireplace and seat your happy guests before it. Merry Christmas!
December 11th, 2008 at 4:20 pm
My favorite holiday dish is a homemade avocado dip. Yummy and a big hit. Avocado mixed with low fat yogurt. Spread this on toasted Italian sliced bread. The best ever.
December 11th, 2008 at 4:26 pm
Sweet and sour meatballs, sliced in half, served on toasted baguette slices is always popular at my house.
December 11th, 2008 at 4:37 pm
My fave holiday dish that I’ve made it a dairy free Pumpkin Pie. You can take any recipe really and substiture Soy or Rice Milk. I also like to use a whole wheat pie crust, gluten-free are good as well for those with allergies.
December 11th, 2008 at 4:56 pm
My wonderful husband’s most requested appetizer has to be my “Beef Tenderloin Bites” which are actually very simple to make.
Cube filet mignon steaks in generous 1″ squares. Place in a bowl and toss quickly with some Extra Virgin Olive Oil, some cracked black pepper, a little sea salt and garlic powder. Set aside. Cube roasted red peppers (from the Whole Foods deli) in same size pieces as the tenderloin. Toss these with additional olive oil, pepper, salt and garlic. Place on a baking sheet and broil for about 2 minutes per side. The meat will be nicely browned on the outside and still succulent on the inside. Squewer one piece of beef together with one cube of pepper on festive toothpicks and serve immediately. I usually serve with a nice pesto dipping sauce purchased at Whole Foods. Goes quickly, especially by your male guests!
December 11th, 2008 at 5:04 pm
Sweet Dessert – Kesari
1 cup wheat soji(Indian grocery)
1&1/2 cup Sugar
1/2 cup ghee/Butter.
1&1/2cup water
10 Dry grapes
10 Cashews
2 Cardamom
pinch of vanilla essence.
Take a pan, add 2 tbsp of ghee fry dry grapes,cashews and cardamom for garnishing. fry the wheat soji with 2 tbsp ghee and add sugar,water cook for 8 min. Add vanilla essence,fried dry grapes,cashews,cardamom. Ready to serve
I love this dessert. Let me know how it goes.
Thanks
Saritha
December 11th, 2008 at 5:12 pm
With my German and Slovak heritage, the holidays are filled with heavy, comfortable foods. To balance it, my mom always roasts pecans with a little salt until they are dark and fragrant. For almost 30 years she’s been filling up the same dark red glass dish and offering it to friends and family who have overdone it on the other treats made with sugar, dough or sauerkraut. In comparison, roasted pecans are surprisingly light and refreshing!
December 11th, 2008 at 5:23 pm
My favorite would be sweet beans.Its a Dominican served around Easter but some make it during Christmas time.
December 11th, 2008 at 5:33 pm
Cranberry Chutney (sold at WF) on a block of 365 cream cheese. A nice soft goat cheese works well too and adds a bit of tartness with the chutney. Goes well with any cracker, but my favorite is Back to Nature’s Sesame Ginger Rice Thins. Makes a nice gluten-free addition to appetizers.
Easy and quick to do and ingredients can be kept on hand. The Cranberry Chutney adds a nice touch of red color to holiday parties.
December 11th, 2008 at 5:37 pm
WF Recipe for Quinoa Egg Bake with Thyme and Garlic is one of my favorites. I decided that it would make a wonderful appetizer. I made it according to the recipe and let it cool in the refrigerator for several hours. Then I cut it into small squares (about 1 inch) and placed each square on a decorative mini cupcake liner.
Easy to do and was a hit with my friends at happy hour. This freezes well too. You can do part of the casserole in small pieces and the rest in larger pieces for a meal.
December 11th, 2008 at 5:57 pm
A nice ice cream and expresso coffee. Then have all the toppings ready. My kids love to do this with hot chocolete also. So we start with the ice cream in the bottom of the cup and then add the expresso……….enjoy.
December 11th, 2008 at 6:08 pm
I LOVE THE BITE SIZED BROWNIES AT WHOLE FOODS. WHOLE FOODS IS A REALLY GREAT PLACE FOR ALL KINDS OF APPETIZERS AND DIFFERENT TREATS. EVERYTIME I SERVE ENTREES I GET FROM WHOLE FOODS, PEOPLE ALWAYS ASK ME WHATS MY SECRET. FOR TRUELY DELICIOUS AND INFALLIBLE TASTING APPETIZERS, WHOLE FOODS IS THE PLACE TO GO.
December 11th, 2008 at 6:25 pm
This is very tasty and couldn’t be easier to make. Take a brick of plain Philadelphia cream cheese and spread green jalapeno pepper jelly over it and serve with crackers. You’d think it would be extremely hot, but it’s not.
December 11th, 2008 at 7:09 pm
Mushrooms stuffed with lobster, great appitizer! lobster, parm cheese,ritz crackers a touch of fresh minced garlic, bake 20 mins.+/- yummy!!!!!
December 11th, 2008 at 7:12 pm
Our favorite family appetizer tradition is papaya mango salsa. It is super easy to make with papaya, chopped tomatoes, lime juice, lime zest, chopped cilantro, and add some crackers and you are done. We try to eat more vegetarian meals for our health and Whole Foods is just the place to get organic fruits and vegetables.
December 11th, 2008 at 7:17 pm
My favorite holiday party dish is Chinese sticky rice. In my family this dish is only served on the following holidays: Thanksgiving, Christmas, and Chinese New Year.
December 11th, 2008 at 7:18 pm
My favorite holiday dish is my aunt’s sweet mashed potatoes with pineapple chunks. Yum!
December 11th, 2008 at 7:27 pm
My fav appetizer is a deluxe veggie tray… filled with sugar snap peas, grape tomatoes, sliced cucumbers, mushroom, red, yellow and orange pepper… best thing is the Catalina or any red french dressing.
December 11th, 2008 at 7:35 pm
Growing up my Great Grandma and then Grandma would make something called cherry soup. It is a family recipe that has tart cherries, cinnamon, dumplings. It is thick and wonderful and so yummy!
December 11th, 2008 at 7:44 pm
This was my first time watching “The Secret Ingredient”. What I got out of it was putting all the pieces together… from shopping to presentation. Sometimes, I get in the store adn have all of these great ideas and then have no clue when I get home! One of my favorite holiday dishes, my greek grandmother’s recipe, is the Greek cheese pita. It is an appetizer consisting of a phyllo triangle with feta cheese and a few other ingredients. Since I discovered Whole Foods, I find you feta cheese to be the best around. I used to go to my local Greeks market but Whole Foods feta is so fresh and always available. I wanted to share this story because now Whole Foods has become part of my family tradition during the holiday season!
December 11th, 2008 at 8:35 pm
My daughter was just diagnosed with Crohns putting Chirstmas cooking into a tailspin – but we are finding/inventing many alternatives to keep it normal and fun but healthy for her. Fresh fruit cobblers with apples and pears topped with wheat free granola is great warmed and we brought some along with apple cider sorbet to garnish it to a party and shared it with everyone. A major hit!
December 11th, 2008 at 8:56 pm
My favorite holiday appetizer is Wholefoods made guacamole with dried and cut fresh cranberries stirred in, served with Whole foods homemade tortilla chips in rainbow colors. I’m busy enough getting everything ready, so prepared food is the way to go. The cranberries and green guac make a festive colored dish.
December 11th, 2008 at 9:08 pm
Jello Cake
I make 2 round white cakes and put lots of holes in them with toothpicks. I use red and green jello for christmas colors. While the jello is still hot I slowly pour red on one cake then green on the other until all the holes are filled and its very moist. Then refriderate over-night and I use whip cream to frost and a xmas decor on the top. I like to sprinkle coconut on the cakes after the whip. It reminds me of snow. Tastes Awesome and is my Favorite Christmas Delight. Hope you can try it sometime!
~Robin
December 11th, 2008 at 10:11 pm
I love serving hot mulled wine. It tastes great, is easy to whip up from ingredients you have already, and fills the apt. with a wonderful scent. Guests love it and always want more!
December 11th, 2008 at 10:14 pm
our favorite party appetizer is
thin slice turkey deli meat to roll with cream cheese mixture with prepared horseradish and chopped fresh green onion.
can eat alone or with fresh baked french bread or cracker.
Very easy to make and yummy appetizer to serve for any kind of party.
December 11th, 2008 at 11:01 pm
Not really a party dish per se, but since Chirstmas is a day long party it sort of counts. We always start off Christmas morning with a wonderful homemade strata, coffee and fresh fruit.
Otherwise, I have a sweet tooth and am most happy at a party this time of the year eating peppermint brownies. Yum!
December 11th, 2008 at 11:12 pm
My father used to make stuffed cherry tomatoes-there’s only 4 ingredients. Every time I make them, it reminds me of him. Cut a basket of cherry tomatoes in half and scoop out the insides and seeds with a small melon baller. Rinse and drain a can of small baby shrimp and mash them with an avocado. Fill the cherry tomato halves with the shrimp/avocado mixture and sprinkle with paprika. Red and green – very Christmasy and delicious.
December 11th, 2008 at 11:38 pm
I’ve found that even guests who say they don’t like spicy foods love Chipotle Pecans, if they’re brave enough to try them. Use your favorite spiced sugared pecan recipe and substitute chipotle powder. Be smart and make more than you think you’ll need! They make a great holiday gift as well. I suggest serving Chipotle Pecans on salad with goat cheese.
December 12th, 2008 at 12:36 am
My easy favorite is garlic-pesto pastry bites. You can use homemade pesto of any kind or those that whole foods makes. Basil/pinenut is usually great, as is sundried tomatoe. Get frozen pastry or phyllo dough and minced garlic. Unroll the pastry dough, spread on a layer of pesto, then minced garlic. Cover with another layer of dough. Cut into bite size squares. Pinch the edges closed, place on cookie sheet. Bake for 9 minutes or until golden brown and 325. Then watch them disappear.
December 12th, 2008 at 2:07 am
My favorite holiday appetizer is endive leaves topped with mandarin orange, candied walnuts and goat cheese, drizzled with a balsamic reduction. Top this with chopped fresh chives and cracked black pepper. It’s a beautiful dish and perfect to bring along to a party. Always a hit!
December 12th, 2008 at 7:59 am
My favorite holiday appetizer!
Zucchini, Avocado and Pomegranate Salsa with pita chips.
The colors are festive and the different flavors pop!
2 zucchini cut in 1/2 inch dice (3 1/2 cups)
1 tablespoon extra-virgin olive oil
1 teaspoon finely chopped fresh oregano
3/4 teaspoon coarse salt
3/4 teaspoon fresh ground pepper
3/4 cup finely chopped red onion
1 cup diced fresh avocado (1/4 inch dice)
1/2 cup pomegranate seeds
1 tablespoon crumbled feta cheese
1 tablespoon fresh lime juice
3 whole-wheat pitas
Preheat oven to 425
Toss zucchini with oil, oregano, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl, Spread zucchini in a single layer on a rimmed baking sheet. Roast, tossing once, until tender and golden brown. Let cool and leave oven on.
Transfer zucchini to a medium bowl. Add onion, avocado, pomegranate seeds, feta, lime juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper; gently stir to combine. Refrigerate 30 minutes (up to 2 hours).
Cut pitas in half; split each half into half-moons and cut each into 3 triangles. Arrange on a rimmed baking sheet. LIghtly coat both sides with cooking spray. Sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Bake, flipping once, until pale golden brown, about 5 minutes. Serve with salsa.
December 12th, 2008 at 8:10 am
Our favorite secret ingredient for the Holidays is Cackalacky Spice Sauce (Available at our local Whole Foods here in Chapel Hill). To make an amazing party dip, we simply mix one bottle of Cackalacky with one 16 Oz container of sour cream and serve with fresh carrots & broccoli. Yummmm! Simple and delicious!
P.S. I like Joey’s idea (above): serve the Cackalacky dip in a fresh bell pepper!
December 12th, 2008 at 8:26 am
My favorite appetizer to serve over the holidays (or any time) is homemade meatballs with chili sauce (12 oz. bottle) and jellied cranberry sauce (16 oz. can). Combine sauce and put in slow cooker with meatballs for approx. 4 hours on HIGH.
Enjoy……………
December 12th, 2008 at 9:14 am
My favorite dish would be rice with cinnamon flavored chestnuts, raisins and roasted shredded turkey meat.It’s heaven!
December 12th, 2008 at 10:32 am
I have several favs but the 2 I use the most often are Layered Taco Dip and Sweet & Sour Meatballs.
December 12th, 2008 at 10:52 am
My favorite Holiday party dish has got to be all finger foods..smokies, meatballs, cheeses, fruit and wine of course!
During the Holidays there is so little time and so much to do I normally just purchase the above items frozen and just let me crock pot do all the work. (not the cheeses and fruit of course)
Happy Holidays everyone!
December 12th, 2008 at 10:57 am
Hi,
Our family loves this easy but pleasant looking dish.
Almond Cheese Pinecone
16 ounces cream cheese softened
2-5 ounces jars pasteurized process cheese spread with pimento
1/2 pound blue cheese crumbled
1/4 cups minced green onions
1/2 teaspoon worcestershire sauce
2 cups blanched whole almonds toasted
Pine sprigs for garnished
Crackers
In a large bowl with mixer at medium, beat cream cheese, cheese spread, blue cheese until smooth with spoon stir in green onions and worchesershire sauce. cover and refrigereate for 1 hour On work surface
with hands, shape cheese mixture into shape of a large pinecone, Arrange on wooden board. Beggining at narrow end, carefully press almonds about 1/4 inch deep into cheese mix in rows making sure that pointed end of almond extends at a slight angle. garnish with spirgs
Enjoy and Happy Holidays
December 12th, 2008 at 11:38 am
Rolls, Rolls, Rolls! There is nothing better than soft, fluffy, fresh out of the oven warm homemade dinner rolls.
December 12th, 2008 at 12:08 pm
Probably about the easiest (and simplest) crowd pleaser I do is asparagus-wrapped prosciutto. Quickly saute or steam aspargus spears (just enough to soften–don’t lose that great texture!), allow to cool. Sprinkle with fresh lemon juice, a little black pepper, and wrap in paper-thin slices of prosciutto. Serve cold.
I also like to roll thin slices of prosciutto or serrano ham around a mixture of goat cheese and herbs de provence or a little fresh thyme and some cracked black pepper.
December 12th, 2008 at 12:12 pm
The five olive bread and the wonderful assortment of olives is the best. The Holiday season is the best time to try something new and slightly away from your personal taste. The one blue I have not been able to find in the Fort Collins which I like the best because of its sharp fragrant body is “Oregon Blue”.
December 12th, 2008 at 1:35 pm
The fig spread with the soft cheese is awesome. I sampled them in my Lomo Alto store in Dallas and fell in love with them. Especially the fig spread. My friends loved it, too. Thanks for being my favorite store
December 12th, 2008 at 1:48 pm
This appetizer is not very fancy, but it is super simple and really good. Instead of having chips with just salsa, I like to put a block of cream cheese on a deep platter and pour salsa over it. I guess it can be considered a type of “chip dip”.
December 12th, 2008 at 5:45 pm
My favorite holiday party dish is my Mom’s homemade baklava. It’s made without water, so it has an amazing extra crunch. Instead of serving it as a dessert, I would pair it with a cheese plate! The nutty, crunchy diamonds are drizzled with honey, and along a good brie or a mild, soft goat cheese, the taste pairing would be incredible!
December 12th, 2008 at 7:25 pm
It’s all about the cheese! Goat Cheese rolled in cranberries…so yummy.
Love whole foods!
December 13th, 2008 at 1:08 am
I love cheese! So, I’ll give two of my Favs
First: Brie you need a whole round. A baking round dish. Put several slits in the top of the rhine and then soak with Amarrato Liquor. Let set in the frig for an hour. In a skillet warm real butter and sliced Almond and the secret ingredient Crazy Mixed Up Salt (fajita seasoning). Just a couple of shakes. Be careful not to burn! Then cover the top of the brie with the butter mixture, cover with foil and bake about 20/30 mins @ 350. uncover to let brown a bit for 3/5 mins. Add sliced breads and crackers.
Another Cheese dish is Blue Cheese. I like Maytag! Crumble the cheese, pecan pieces and the secret ingredient diced red seedless grapes..mix and chill. Make a lot it is fabulous and addicting!
Easy Cheesy! Happy Holidays!
December 13th, 2008 at 12:10 pm
A favorite of ours is Gougere (Cheese puffs made with a pate a chou). They are so-o versatile – can be made with Gruyere, a nice well-aged natural Swiss, or even a sharp chedder. They are best made fresh – but I have made ahead and frozen – then reheated to crisp them up. They are great for a little something with wine – They are easy to eat (not greasy, or dripping with a sauce, don’t need a knife to cut, eat with fingers!You can add fresh herbs ( dill, thyme), maybe a coarse ground mustard, or a couple of grinds of mixed pepper! Have Fun!
December 13th, 2008 at 5:53 pm
Brie! Always a pleaser!
December 13th, 2008 at 6:03 pm
I love potluck get-togethers because it takes the pressure off of the hostess. I always bring deviled eggs. They’re easy to make, relatively inexpensive and hugely popular. I have never had leftovers. To the mashed-up egg yolks I add mayo, mustard, minced celery, minced onion and sweet pickle relish. Stuff the eggs. Sprinkle with paprika before serving.
December 13th, 2008 at 7:03 pm
My favorite dish is baked salmon with mayonaise and buttered topping. Fresh salmon from Whole Foods Market, oven at 440 for 20 minutes, mayonaise spread on top with butter patties to melt into the salmon and salt and pepper. Delicious
December 14th, 2008 at 1:29 am
My favorite holiday appetizer is something I don’t even eat! (Not for vegetarians…:)) It’s a mix of sweet and hot Italian sausage cut into bite-sized pieces and simmered in my crock pot all day in some yummy tomato sauce. It’s my favorite because: a) everyone who eats meat loves it, b) it’s easy to make and transport to a party and c) most importantly – I got the recipe from a dear friend who died several years ago, at a very young age, from pneumonia. Every time I make this appetizer, I think of her and I’m happy to keep her recipe alive!
December 14th, 2008 at 11:26 am
Cheeses, hot artichoke dip, and wine from Sonoma Valley!
December 14th, 2008 at 12:23 pm
My favorite holiday appetizer is Greek spanakopita – my grandmother’s recipe. I use fresh spinach and form the spanakopita in triangles. A generous amount of butter should be brushed on the top of each pastry to enhance flavor and add to browning in the oven.
December 14th, 2008 at 4:58 pm
One of my FAVORITE Holiday party dishes is my version of Baked Brie. It is very easy to make and always disappears before anything else on the table. All the ingredients are available at Whole Foods.
You will need:
2-3oz of Brie Cheese per person (I like the American version because it is cheaper than most others and still packs a great flavor, but you can use any Brie)
Whole Wheat Filo Dough – found in the frozen foods section
Carmel Ice Cream topping
One yellow onion – Cooked over low heat with olive oil until very soft but not brown
One egg – beaten
Step one:
Pre-heat the oven to 350 degrees.
Step two:
Lay out 3-6 layers of Filo Dough on top of one another a smooth surface.
Step three:
Place a medium thin layer of caramel on the middle section of the Filo squares.
Step four:
Place the cooked onions on top of the caramel.
Step five:
Place the Brie cheese (minus the white outer coating – you can keep it if you like, but it makes cutting the Brie easier if it is removed prior to cooking) on top of the onions.
Step six:
Wrap up securely but carefully so the contents are covered but the Filo does not tear.
Step seven:
Place seal side down in a metal oven safe cake pan.
Step eight:
Brush the surface with the beaten egg (this will make a nice golden color when it is finished).
Step nine:
Cook until the melted cheese is just coming out of the bottom and the egg is fully cooked (about 15 minutes).
Serve HOT! with either sliced baguette or whole wheat crackers. ENJOY!
December 14th, 2008 at 11:25 pm
Fried sauerkraut, fresh polish sausage, and cherry pierogi – these are staples at our Polish family Christmases. At one family reunion around the holidays we also shared opłatki, or Christmas wafers, in which you break off a bit of the large, rectangular wafer and share a blessing with the person siting next to you. Wishing everyone a healthy and happy 2009!
December 15th, 2008 at 12:23 am
I always get a variety of Wisconsin artisan cheeses to wow my guests.
December 15th, 2008 at 1:20 am
Baked brie in a sourdough bowl. This stuff is better than crack! Bowl must be strategically placed in the family room or as far from the kitchen as possible. It’s the only thing that works to lure people out of the kitchen so I can actually finish making Christmas dinner. I swear- it’s like hearding sheep in my family. But always very entertaining to see them all fight over the bread bowl carcass once we’re out of chopped bread pieces! Definetly a Kodak moment!
December 15th, 2008 at 11:13 am
The best appetizer is shrimp dip. Sour cream, cream cheese, seasonings, minced onion, small shrimp cut into 2-3 pieces, a few shakes of hot sauce, and horseradish. It can get hotter the next day so I don’t put much hot sauce in it. I used to make a triple batch for Super Bowl too. An assortment of crackers are nice, but my late husband just used soda crackers.
It is a variation on a shrimp dip we had many years ago in Charleston, SC on vacation.
December 22nd, 2008 at 10:31 pm
this one is my favorite because it’s so simple. I use a mini crockpot and leave it out on the counter throughout the day so everyone can help themselves whenever they want. First put in a wheel of Brie, then spoon apricot preserves over the top. Leave a plate of crackers and a butter knife close by for serving. If you want to make it a bit more complicated, add some roasted garlic cloves to the pot.
December 23rd, 2008 at 12:31 pm
I have never gone wrong with Butternut Squash Turnovers! They always please and are so delightful in the fall!
November 4th, 2009 at 5:03 pm