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168 Comments

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leslie long says ...
Brie! Always a pleaser!
12/13/2008 6:03:54 PM CST
Bea Karnes says ...
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.
12/13/2008 7:03:30 PM CST
Julie Wong says ...
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
12/14/2008 1:29:46 AM CST
Sharon Burr says ...
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!
12/14/2008 11:26:58 AM CST
Leslie says ...
Cheeses, hot artichoke dip, and wine from Sonoma Valley!
12/14/2008 12:23:57 PM CST
Vicky says ...
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.
12/14/2008 4:58:07 PM CST
Becca says ...
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!
12/14/2008 11:25:37 PM CST
K. says ...
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!
12/15/2008 12:23:37 AM CST
Meghan says ...
I always get a variety of Wisconsin artisan cheeses to wow my guests.
12/15/2008 1:20:24 AM CST
Carri says ...
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!
12/15/2008 11:13:08 AM CST
Marcia says ...
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.
12/22/2008 10:31:23 PM CST
Elizabeth says ...
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.
12/23/2008 12:31:04 PM CST
Tanya says ...
I have never gone wrong with Butternut Squash Turnovers! They always please and are so delightful in the fall!
11/04/2009 5:03:19 PM CST
Elizabeth Hagans says ...
My favorite holiday appetizer is a warm brie spread with fig preserves. I use a crock-pot little dipper to heat a round of brie in, top it with a healthy amount of fig preserves and turn it on about 15 minutes before guests are ready to dig in. I offer an assortment of crackers or hearty bread pieces. Just make sure you turn off the pot before the cheese gets too bubbly. It's my favorite because, with everything else going on, it's one thing I can just plug in and leave. I can then concentrate on fixing the rest of the holiday dinner, or actually enjoy spending time with my guests. If you're serving a large crown and one round of brie isn't enough, then buy two and layer them in the little dipper with the fig preserves.
11/09/2009 3:26:26 PM CST
Greg Hageli says ...
I love this italian loave that has been passed down my family for generations. It starts with a homemade pizza crust filled panzarotti style with parmigiano reggiano, fresh mozzarella, ricotta, parsley, ham, italian sausage, prosciutto, egg, salt and pepper! It can be served warm or cold. It is amazing!!!
11/12/2009 12:34:07 PM CST
kacey davy says ...
I keep it simple by wrapping pineapple with bacon or sometimes shrimp with bacon.
12/04/2010 4:55:00 PM CST
Katie Salberg says ...
excellent presentation !
12/30/2010 7:23:51 AM CST
janejohnson says ...
@Ed Good question. They may be available through the online shopping with the Holiday table. To learn if they're available for reservation online just follow the below link and make sure you select your store location of preference. If you don't find them online, the best way to get the most accurate information is to reach out to your community store. The second link below will take you to the W. Hartford store info. www.wholefoodsmarket.com/shop http://wholefoodsmarket.com/stores/westhartford/
12/20/2011 10:45:21 AM CST

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