Easy Holiday Entertaining ideas

Kickin it with Kenny – Semi-Homemade for the Holidays

Heinen’s is Kickin’ it with Kenny again this holiday season. Catch us Tuesday Morning December 8th, and tag along as Kenny and Chef Jacki explore some of our favorite semi-homemade recipes and entertaining ideas that are perfect for the holidays. Here you’ll find all the scrumptious recipes and simple entertaining ideas discussed on the show.

This holiday season, entertain with ease and let us help you impress your guests without the backbreaking work that traditionally accompanies entertaining holiday guests.

Charcuterie and Cheese

Oysters and Champagne

Holiday Dinner

Dessert Favorites

Tasteful Holiday Gifts

Charcuterie and Cheese

Cheese and Charcuterie Board


  • Zoe’s Uncured Sopressata
  • Zoe’s Uncured Finocchiona Salami
  • Zoe’s Sweet Coppa


  • Creamy – such as Soft-Ripened Goat, Brie or Mackenzie Creamery Goat Cheese with Fig
  • Classic Blue – such as Roquefort
  • Smokey/Hard – such as Gouda


  • Paté or Terrine – such as Duck Rillette


  • Sturdy Crackers, Crusty Baguette from the Bakery or Breadsticks


  • Dried Fruit – Apricots, Figs or Pineapple
  • Olives from the Olive Bar
  • Whole Grain Mustard
  • Nuts – such as Marcona Almonds
  • Cornichons

When making your board always look for Textures, Flavors, Colors and Shapes. Be sure to choose amounts in odd numbers, for example, two meats and three cheeses. And label your selections to identify what is each item is.

Serving Guide:

  • 2-3 Meats
    • 2 oz. total per person if serving as an appetizer
    • 4 oz. or more per person if serving as a main

Oysters & Champagne

Holiday oysters and champagne

Oysters with Mignonette Sauce and Heinen’s Cocktail Sauce


  • Mignonette Sauce
    • 1/4 cup chilled champagne
    • 1/4 cup minced shallots
    • 1 tbsp. white wine vinegar
    • 1/4 tsp. ground pepper
  • Heinen’s Cocktail Sauce
  • Oysters


To prepare sauce

Combine champagne,  shallots, vinegar and pepper in a glass bowl. Cover and refrigerate for at least 1 hour before serving.

To shuck oysters

Rinse oysters under cold running water. Throw away any that are open and don’t close if you tap them. Place an oyster flat-side up on a work surface.

Grip the oyster with a glove, leaving the narrow hinged end exposed. Place the tip of the knife between the top and bottom shells just adjacent to the hinge. Press inward, twisting and wiggling your knife tip, to release the top shell. Continue wiggling the knife while pressing inward until the shell pops open. Try to keep the oyster level so the salty brine stays inside the deep bottom shell.

Wipe your knife to remove any debris, then pry open the shell by inserting the knife tip in one or two other spots, twisting it to release the shell completely. Continuing to hold the oyster level, run your knife along the inside of the upper shell to cut the muscle that attaches the oyster to the top shell. Run your knife along the inside of the lower shell and gently cut the oyster free. Leave the oyster nestled in the shell.

Transfer the oyster in its bottom shell to a bed of crushed ice. Serve immediately, with mignonette sauce and Heinen’s Cocktail Sauce.

Parmesan-Spinach Baked Oysters


  • Oysters
  • Heinen’s Parmesan Spinach Soufflé
  • Heinen’s Grated Parmesan Cheese
  • Rock Salt


Preheat oven to 425⁰F.

Open oysters and keeping their salty brine in the deep bottom shell. Place the 4 cups rock salt on a sheet pan with sides and spread evenly. Set oysters atop the salt and top with the Parmesan Spinach Soufflé and Grated Parmesan.

Place in oven and bake for 10 to 12 minutes or until golden at the top. Serve immediately.

Holiday Dinner

Boneless Beef Strip Roast

Holiday Strip Roast


  • 3 lbs. Heinen’s Own Strip Roast
  • Char Crust Roto Roast Rub (In the grocery isles)
  • Heinen’s Beef Gravy


Preheat oven to 450⁰F.

Place roast, fat side up, in roasting pan fitted with rack. Rub roast with olive oil and season all sides with rub.

Place in oven for about 15 minutes. Reduce oven temperature to 325⁰F and continue cooking approximately 1-¼ hours for medium doneness (135-140°F on thermometer).

Loosely tent roast with foil and let stand 10 minutes.

Glazed Butternut Squash


  • 20 oz. cubed butternut squash, pre-cut from the Produce Department
  • 2 tbsp. Heinen’s Honey
  • 1/4 cup Heinen’s Balsamic Vinegar
  • 2 tsp. fresh thyme
  • 3 tbsp. Heinen’s Olive Oil


Preheat oven to 400⁰F.

In a large bowl combine all ingredients and mix to coat the squash.

Place squash on a nonstick baking sheet or a baking sheet lined with foil. Bake until the squash is tender and brown about 30 to 35 minutes making sure to flip the squash after 15 minutes. Add thyme before serving.

Zucchini Noodle Sauté


  • Zucchini Spaghetti, pre-cut from the Produce Department
  • 1 tbsp. Heinen’s Butter
  • 1 tbsp. Heinen’s Olive Oil
  • 2 cloves garlic, minced
  • 3 whole Roma tomatoes, diced
  • 1/4 cup Heinen’s Shredded Parmesan
  • 3 basil leaves, chiffonade
  • Salt and Pepper


Heat a nonstick skillet over medium-high heat and heat the butter and olive oil. Add the zucchini and toss around in the pan for 1 to 2 minutes. Sprinkle in salt and pepper. Add the tomatoes and parmesan and toss to heat everything up. Top with basil and serve.


Bread Pudding Desert

Artisan Bread Pudding with Spiced Crème Fraiche


  • Bread Pudding
    • 8 cups Heinen’s Artisan Cranberry Walnut Bread or Raisin Pecan Bread, cut into 1” pieces
    • 2 cups Heinen’s Heavy Whipping Cream
    • 2 cups Heinen’s Whole Milk
    • 1/2 cup Heinen’s Unsalted Butter
    • 4 Heinen’s eggs
    • 4 tsp. vanilla extract
  • Spiced Creme Fraiche
    • 8 oz. container Vermont Creamery Crème Fraiche
    • 1/2 tsp. powdered sugar
    • 1/4 tsp. cinnamon


-Bread Pudding

Preheat your oven to 350⁰F. Coat a large casserole dish with non-stick baking spray.

Place bread into a large mixing bowl.

In a 4 qt. saucepan, mix together whipping cream and milk. Once combined, add in butter and cook over a medium heat until butter is melted.

Pour the milk mixture into bowl of bread cubes. Let mixture stand for 20 minutes so liquid can absorb into bread pieces.

Beat eggs slightly to blend and pour into bread mixture; add vanilla. Mix well.

Pour into prepared baking dish and bake for 1 to 1½ hours or until bread pudding is set and golden brown.

-Spiced Creme Fraiche

Mix together Crème Fraiche, powdered sugar and cinnamon. Dollop on top of bread pudding servings.


Pepita-Chile Dark Chocolate Bark


  • 1/2 cup of hulled, unsalted pepitas
  • 12 oz. of bitter or semi-sweet chocolate chips
  • 3/4 teaspoon of ancho chili powder
  • 1/4 teaspoon of cayenne pepper
  • 3/4 teaspoon of cinnamon
  • Turbinado sugar


Place the pepitas in a skillet over medium-low heat. Toast for about 5 minutes, they’ll pop and jump as they release their oils and moisture. Allow to cool.

Place chocolate in a microwave-safe bowl. Microwave at 20% power for 15 seconds; remove bowl from microwave and stir. Repeat process until most of the chocolate has melted and is smooth. Let stand, stirring occasionally, until all of the chocolate melts and is smooth. Once melted, add the ancho chili powder, cayenne pepper and cinnamon and most of the pepitas saving some to decorate the top with.

Spread onto a flat baking pan lined with wax paper. Sprinkle over and press into the chocolate the last few pepitas and turbinado sugar. Refrigerate 1 hour or until set. Break into bite-size pieces.


Cranberry-Pistachio White Chocolate Bark with Sea Salt


  • 8 oz. premium white chocolate chips
  • 1/3 cup dried cranberries, chopped and divided
  • 1/3 cup roasted and salted pistachios, chopped and divided
  • 1/4 teaspoon flaked sea salt


Place chocolate in a microwave-safe bowl. Microwave at 20% power for 15 seconds; remove bowl from microwave and stir. Repeat process until most of the chocolate has melted and is smooth. Let stand, stirring occasionally, until all of the chocolate melts and is smooth.

Set aside 1 tablespoon each cranberries and pistachios.

Stir remaining cranberries and remaining pistachios into chocolate. Spread mixture onto parchment paper in an even (1/4-inch-thick) layer. Top evenly with reserved cranberries and pistachios, and sprinkle evenly with salt, pressing gently to adhere. Refrigerate 1 hour or until set. Break into bite-size pieces.

Holiday Gifts

Heading to a holiday gathering this year? Show your gratitude to your holiday host with a gift that takes nothing more than a quick stop at Heinen’s. Check out our top 10 Favorite Holiday Gifts that you can find on our shelves:

  1. Santa loves cookies – so number one on our list is Ohio made “Servatii’s butter cookie tray (large tray – $26.99)
  2. As the song goes – a bottle of Red and a bottle of white – our favorite picks for the wine lover is  a French white burgundy – Grand Cru Corton Charlemagne and the red we love is Frank Family Vineyards Reserve – 2012 Cabernet Sauvignon.
  3. An Italian Trio – Grab a selection of Italian salamis and a wedge of Heinen’s aged Parmesan Reggiano
  4. A Root Candle (made locally in Medina) is perfect and available in many different sizes and fragrances
  5. Flowers are always in style and appreciated
  6. Six pack of Brew Kettle’s All for One Beer is perfect for Cavs fans.
  7. If you’re an overnight guest bring breakfast items like – Stonewall Kitchen pancake mix, jams and Sugar Chalet’s Bourbon Maple Syrup.
  8. Classic champagne is a great gift for anyone – we carry over 20 varieties of bubbles and especially like G. H. Mumm.
  9. A pre-made Heinen’s gift basket – “Our Favorites Basket” – a collection of sweet and savory gourmet items.
  10. Heinen’s Own Beef Tenderloin – who wouldn’t love to have this amazing cut of beef.

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