Breakfast Menu

Bloody Mary

In my opinion, horseradish and Tabasco sauce are what makes a Bloody Mary sing. Always serve these with an extra bottle of Tabasco sauce on hand for those who like their Marys to sing a little louder than others.

Start to finish: 20 minutes
Hands on time: 20 minutes

5 cups chilled tomato juice
9 ounces vodka (1 cup, plus 2 tablespoons)
1/2 cup fresh lemon juice
2 tablespoons drained bottled horseradish
2 tablespoons Worcestershire sauce
1/2 teaspoon celery salt (optional)
3/4 teaspoon Tabasco
3/4 teaspoon black pepper
Lemon slices and/or inner celery stalks for garnish

Stir together all ingredients together in a pitcher and pour into ice filled glasses. Garnish with lemon slices and celery sticks.

Make-ahead: The Mary mix can be made up to 24 hours in advance and kept refrigerated.

Serves 6 to 8

Recipe created by Carla Snyder

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Fresh Fruit Salad in Basil Syrup

Everyone’s glad to see a beautiful fruit salad for breakfast. Be sure to buy the freshest and ripest fruit possible for the best results.

Start to finish: 30 minutes
Hands on time: 30 minutes

1 cup sugar
1 bunch fresh basil leaves, chopped plus more for garnish
1 quart strawberries, hulled and halved
2 pints blueberries or blackberries
2 oranges, peeled and cut into sections
2 kiwis, peeled and cut into large chunks
2 cups fresh pineapple cut into large chunks
1/2 cantaloupe or honeydew melon cut into bite-sized chunks

Combine the sugar with 1 cup water and bring it to a boil over medium-high heat. Toss in the basil and let sit for about 5 minutes. Strain and cool the syrup.

While the syrup cools, toss the fruit together in a large bowl and combine with the syrup. Refrigerate for 1 hour, tossing occasionally and up to 4 hours. Transfer to a serving bowl and top with chopped fresh basil as a garnish.

Make-ahead: You can prepare the fruit and syrup separately the day before and just toss together an hour or so before serving.

Serves 8 to 10

Recipe created by Carla Snyder

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Lemon Scones with Blackberries

Once upon a time, I worked as a baker in a small bakery and I made these scones every day. Ladies would come in and buy 3 or 4 at a time, quizzing us on the ingredients. Did we use buttermilk (low fat) or heavy cream in the scones? “Oh, we use buttermilk.” we would say. They were so happy to indulge carefree in their little treat. They never asked about the 10 tablespoons of butter so we didn’t bring it up. I still feel a little bad about that.

But you definitely won’t feel bad about making and eating these buttery, flaky scones. They’re full of luscious blackberries, light and airy with an addictively tart glaze so good you can’t eat only one. Just ask the ladies.

Start to finish: 45 minutes
Hands on time: 20 minutes

2 cups unbleached all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 lemon, washed and zested, plus 1 tablespoon juice
10 tablespoons unsalted butter, softened and cut into pieces
2/3 cup buttermilk plus 2 tablespoons for brushing the tops of the scones
12 oz fresh blackberries
1 cup confectioner’s sugar, sifted

Preheat an oven to 400°F. Combine the flour, sugar, baking powder, soda, salt and zest to a mixer bowl. Add the butter and rub it into the flour with your fingers until it resembles fine meal.

Stir in the buttermilk and blackberries and mix just until combined. See the tip below for more info on making light, flaky scones.

Turn the scone batter onto a lightly floured surface and divide it into 2 mounds. Sprinkle the top of each mound with a little flour and gently pat each into a circle about 6-inches in diameter. Cut each disk into 6 wedges.

Transfer the scones to a parchment lined baking sheet, brush with the 2 tablespoons buttermilk and bake them for 25 to 30 minutes or until they are golden brown and firm to the touch. Cool on a rack.

Mix the confectioner’s sugar and lemon juice together in a small bowl. Drizzle the icing over the warm scones adding more lemon juice or water if it’s gloppy and not drizzly. Serve warm or room temperature.

Tip: The trick to making light, flaky scones is not to overwork the dough. Rub the butter into the flour and then stir in the buttermilk just until it’s moistened fairly evenly. If you keep stirring until it’s uniformly wet, they will be dense, heavy and not nearly as delightful.

Make-Ahead: Eat these scones the day they are made for best flavor and texture. If you must make them ahead, allow them to cool and freeze them in freezer bags. Thaw at room temperature and warm back up in a 200°F oven for about 5 minutes.

Makes 12 Scones

Recipe created by Carla Snyder

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Spinach & Gruyere Quiche

I don’t know what it is about bacon, but dishes containing it are always a favorite on the buffet table. I guess the familiar smoky aroma just makes everyone hungry. Assembling this quiche on a baking sheet gives you lots of leeway in terms of serving size so just cut them smaller or larger; any size portion that works for you.

Start to finish: 1 hour 30 minutes
Hands on time: 45 minutes

2 boxes puff pastry
1 pound lean bacon
2 cups thinly sliced onion
2 pounds baby spinach
Salt and freshly ground black pepper to taste
8 large eggs, beaten
1 cup half-and-half
1 tsp salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
2 cups grated Gruyere cheese
On a floured work surface, roll out the puff pastry a little bit and fit into a sheet pan lined with parchment paper. You won’t use it all. The dough should fit up the sides of the pan. Seal the seams and trim the sides and patch any holes with extra dough. Poke holes in the bottom with a fork. Refrigerate for 30 minutes.

Preheat oven to 375° F.

Cover the dough with a sheet of parchment paper, leaving a 4-inch overhang around the edges and top it with another baking sheet. Weight the sheet with a heavy pan and bake in the lower half of the preheated oven until the bottom of the shell is set, about 30 minutes. Remove from oven and carefully lift off the top baking sheet and parchment. If it isn’t set, top it with the paper and pans and return it to the oven for another 5 or 10 minutes. Cool the tart shell for 20 minutes before filling.

Meanwhile, heat a large skillet over medium heat and fry the bacon in batches until crisp and brown. Pour off the bacon fat between batches. Transfer bacon to a paper towel lined plate and blot with paper towels.

Pour off all but 3 tablespoons of bacon fat. Add the onion to the bacon fat in the skillet and sauté over medium-high heat until tender and translucent, about 10 minutes. Transfer to a plate.

In the still hot skillet over medium heat add a handful of the spinach and toss until it wilts, about 30 seconds. Sprinkle over a little salt and pepper. Add more spinach as there is room for it in the pan and sauté the spinach until it is all wilted. Place the spinach in a colander and press on it to remove some of the water. Lightly chop the spinach and reserve.

In a medium bowl, whisk together eggs, cream, salt, black pepper, nutmeg and cayenne.

Crumble bacon in the bottom of the pastry shell. Lay onions and spinach evenly over the top and sprinkle evenly with cheese. Pour in egg mixture evenly over the entire surface of the quiche. Bake in preheated oven until center is set, about 35 minutes. Remove from oven and let cool for 10 minutes before cutting.

Make-ahead: The quiche may be made up to 24 hours in advance covered and refrigerated. Crisp the pastry in a 350 degrees F. oven for 20 minutes before cutting. Serve hot or at room temperature.

Makes about 20 medium sized pieces

Recipe created by Carla Snyder

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Spiral Sliced Ham with Biscuits and Chutney

It is just so easy to find good spiral sliced ham at Heinen’s, and serving it with homemade biscuits and condiments makes any occasion seem special. This recipe for biscuits makes about 22, which is all you can make successfully in one batch. Just whip up as many batches as you need.

Start to finish: 1 hour
Hands on time: 1 hour

3 cups unbleached all-purpose flour
4 teaspoons baking powder
1 tablespoon granulated sugar
1-1/2 teaspoon sea salt
1 teaspoon baking soda
3/4 cup cold unsalted butter, cut into small pieces
1 cup buttermilk
1/3 cup heavy cream
1 bottle mango chutney
2 pound spiral sliced ham slices, warmed in a 350° F oven.

Preheat oven to 425° F.

Place flour, baking powder, sugar, salt and baking soda in the work bowl of a food processor. Pulse until combined, about 5 pulses. Add the butter and process in short pulses until mixture resembles coarse meal, about 16 pulses. Add the buttermilk and whipping cream and pulse just until evenly moistened, about 6 pulses. Make more batches of biscuit dough as needed.

Use a small ice-cream scoop to scoop the dough onto a parchment lined baking sheet, spacing 2 inches apart. Flatten the biscuits lightly with floured fingers. Bake in preheated oven until golden brown on top, about 18 to 20 minutes. Remove from baking sheet and continue to bake off the biscuits. Let cool slightly and serve warm, split with chutney and ham slices.

Make-ahead: Biscuits don’t keep very well and are best made and eaten within 2 hours. If you must make them ahead, portion them unbaked onto the baking sheets and refrigerate up to 4 hours before serving. Bake them off cold from the refrigerator and serve hot.

Makes 22 biscuits

Recipe created by Carla Snyder

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We're Heinen's Grocery Stores, a Cleveland, OH based family-owned grocery store established in 1929. Focused on quality meats, fresh market produce and superior customer service, we make grocery shopping something to smile about.