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168 Comments

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Melanie says ...
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.
12/11/2008 9:08:28 PM CST
Robin says ...
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
12/11/2008 10:11:16 PM CST
shannon says ...
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!
12/11/2008 10:14:03 PM CST
cpns72 says ...
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.
12/11/2008 11:01:06 PM CST
Emily Winans says ...
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!
12/11/2008 11:12:20 PM CST
S.J. Zwicker says ...
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.
12/11/2008 11:38:08 PM CST
Jacque says ...
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.
12/12/2008 12:36:19 AM CST
Kelly McNichol says ...
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.
12/12/2008 2:07:54 AM CST
Jane Morrell says ...
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!
12/12/2008 7:59:35 AM CST
Heather Hultzer says ...
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.
12/12/2008 8:10:21 AM CST
Caroline says ...
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!
12/12/2008 8:26:06 AM CST
Sheilapec says ...
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...............
12/12/2008 9:14:59 AM CST
Sulay says ...
My favorite dish would be rice with cinnamon flavored chestnuts, raisins and roasted shredded turkey meat.It's heaven!
12/12/2008 10:32:04 AM CST
Katina says ...
I have several favs but the 2 I use the most often are Layered Taco Dip and Sweet & Sour Meatballs.
12/12/2008 10:52:45 AM CST
Tamia says ...
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!
12/12/2008 10:57:55 AM CST
Diane says ...
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
12/12/2008 11:38:09 AM CST
Will says ...
Rolls, Rolls, Rolls! There is nothing better than soft, fluffy, fresh out of the oven warm homemade dinner rolls.
12/12/2008 12:08:19 PM CST
Doug says ...
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.
12/12/2008 12:12:13 PM CST
Jess Grasso says ...
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".
12/12/2008 1:35:50 PM CST
CAROL WELLS says ...
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
12/12/2008 1:48:52 PM CST
Andrea says ...
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".
12/12/2008 5:45:23 PM CST
Abbie says ...
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!
12/12/2008 7:25:25 PM CST
Zana Bowen says ...
It's all about the cheese! Goat Cheese rolled in cranberries...so yummy. Love whole foods!
12/13/2008 1:08:30 AM CST
Teresa K says ...
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!
12/13/2008 12:10:59 PM CST
Lois Stewart says ...
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!
12/13/2008 5:53:01 PM CST

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