Whole Story

The Official Whole Foods Market® Blog

 

168 Comments

Comments

Traci Reynolds says ...
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....
12/08/2008 12:12:24 PM CST
Courtney says ...
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!
12/08/2008 12:14:10 PM CST
GeoffreyM says ...
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.
12/08/2008 12:15:20 PM CST
Keith says ...
My secret ingredient is to a little chipotle in the cranberry sauce.
12/08/2008 12:17:31 PM CST
Erin says ...
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/
12/08/2008 12:18:29 PM CST
Christina says ...
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. :-)
12/08/2008 12:21:32 PM CST
Laura says ...
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!
12/08/2008 12:22:48 PM CST
jeanne says ...
This is a classic: wrap a strip of thinly sliced proscuitto around a small piece of a dried fig. Spear with toothpick. Done.
12/08/2008 12:22:55 PM CST
Lynn Peters says ...
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!
12/08/2008 12:25:14 PM CST
Eddy says ...
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
12/08/2008 12:25:20 PM CST
Mindy says ...
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
12/08/2008 12:31:00 PM CST
Jenny-o says ...
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.
12/08/2008 12:33:01 PM CST
Brian Thomas says ...
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.
12/08/2008 12:35:44 PM CST
queenbumblebee says ...
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!
12/08/2008 2:31:11 PM CST
Anna says ...
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 13x9 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.
12/08/2008 2:47:49 PM CST
Joshua says ...
Black & White Cookies make a great appetizer. There not just for dessert!
12/08/2008 12:44:42 PM CST
Rebekah says ...
For Christmas, I love Monkey Bread and cheeseball!!!
12/08/2008 12:45:26 PM CST
Karen says ...
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.
12/08/2008 1:00:06 PM CST
meredith davis says ...
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.
12/08/2008 1:03:02 PM CST
Alessandro Vazquez says ...
My family's Christmas tradition is spiced apple cider, all day long!!!
12/08/2008 1:05:19 PM CST
Liam Rose says ...
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.
12/08/2008 1:06:37 PM CST
Ali says ...
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!
12/08/2008 1:25:25 PM CST
Laura says ...
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).
12/08/2008 1:14:12 PM CST
Liam Rose says ...
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.
12/08/2008 1:28:55 PM CST
Lara says ...
I love to make baked chevre in seasoned tomato sauce. Bake it in a pretty pie plate and watch it disappear!
12/08/2008 1:30:22 PM CST

Pages