Whole Story

The Official Whole Foods Market® Blog

 

168 Comments

Comments

Kaity says ...
My favorite holiday treat is sweet potato or pumpkin purée on top of a slice of multi-grain bread or crackers. Yum...
12/09/2008 10:42:11 AM CST
Bryan Siddall says ...
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!
12/09/2008 12:54:31 PM CST
Teresa says ...
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.
12/09/2008 2:10:09 PM CST
Genevieve says ...
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!
12/09/2008 3:02:59 PM CST
Cara says ...
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!
12/09/2008 4:19:50 PM CST
Yvonne says ...
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 :)
12/09/2008 5:18:58 PM CST
Kathleen McCafferty says ...
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!!!
12/09/2008 5:41:46 PM CST
Dawn says ...
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.
12/09/2008 7:35:42 PM CST
Lissette Paedes says ...
The best apetizer for xmas is brie and crackers with champagne. Let's also not forget hot chocolate
12/09/2008 7:59:02 PM CST
Victoria Martinez says ...
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!"
12/09/2008 11:07:12 PM CST
Viridiana says ...
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!
12/09/2008 11:18:54 PM CST
Yazmin says ...
I like bread pudding! My grandma makes it all the time.
12/09/2008 11:21:58 PM CST
Ashlee says ...
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!!!
12/10/2008 1:07:07 AM CST
Melanie says ...
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.
12/10/2008 4:52:45 PM CST
Barb Sorensen says ...
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
12/10/2008 6:35:44 PM CST
Christine says ...
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!
12/10/2008 9:38:09 PM CST
Nichole says ...
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.
12/11/2008 1:25:07 AM CST
Johleen says ...
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
12/11/2008 2:58:37 AM CST
Lora Lee McCullough says ...
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
12/11/2008 8:13:33 AM CST
Brenda Hensley says ...
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!
12/11/2008 12:25:45 PM CST
Raquel Pestana says ...
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!
12/11/2008 12:27:03 PM CST
Summer says ...
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!
12/11/2008 2:08:50 PM CST
Ken says ...
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!
12/11/2008 2:27:51 PM CST
Emily Barklage says ...
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.
12/11/2008 3:28:19 PM CST
Holly says ...
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.
12/11/2008 3:35:20 PM CST

Pages