December Entertaining Event

Cheese and Charcuterie Board

Suggested Pairings:

European Farmhouse Gruyere
Fermin Iberico Lomo

Roth Kase Gran Queso
Olli Norcino Salame

P’tit Basque Alexian

Pâté de Campagne

For an additional photo example, download recipe PDF

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Gourmet Mini Meat Balls

For Wild Berry Turkey:

Cranberry Pecan Turkey Mini Meatballs
Isola Wild Berry Cream

For BBQ Cheddar:

BBQ Cheddar Beef Mini Meatballs Heinen's BBQ Sauce

Place meatballs on a lined baking pan. Cook at 350 degrees Fahrenheit until meatballs reach 165 degrees Fahrenheit for 15 seconds.
Place cooked meatballs on serving platter and drizzle or serve alongside sauce.

Pair with Chateau Tour St. George 2010 Bordeaux Rouge.

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Seasonal Artisan Bread Appetizers

For Hazelnut Raisin Baguette with Brie and Prosciutto:

Hazelnut Raisin Baguette
Ripe Brie (Fromager d' Affinois)
Prosciutto di Parma

Toast approximately 15 slices of Prosciutto in a skillet; let sit to cool. Cut baguette in half long way, then cut each half into two inch slices. Lightly toast each slice, then smear a tablespoon of ripe brie on top. Take one of the crisp prosciutto slices and break into four pieces; place one of the pieces on top of the brie. Repeat with remaining slices of baguette, brie and prosciutto.

For Chocolate Cherry Bread with Mascarpone and Berries:

Chocolate Cherry Bread
Fresh Berries (Blueberries, Raspberries and Blackberries)

Dust bread lightly with powdered sugar. Cut bread into thin slices and cut each slice in half. To serve, place bread slices on a cheese board with the Mascarpone and fresh berries.

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Warm Holiday Shrimp and Pesto Appetizer

1 lb. peeled and deveined tail on shrimp 16-20 ct. (uncooked)
3 tbsp. Christopher Ranch Pesto
2 tbsp. Christopher Ranch Crushed Garlic
3 tbsp. Heinen’s olive oil

In an electric skillet, heat olive oil over medium heat. Add frozen shrimp and cover pan with lid to steam for about 2 minutes or until shrimp begins to turn pink.
Add crushed garlic and pesto to shrimp and gently stir to combine. Cover pan with lid and continue cooking for another 2 minutes until shrimp is no longer translucent and turns pink.
Toss to combine and coat shrimp with garlic pesto mixture.
Pair with Vin Hunter Prosecco.

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Warm Spinach and Artichoke or Chorizo and cheese cups

For Spinach & Artichoke:

Spinach Artichoke Dip
Athens Mini Fillo Shells
Smoked Gouda, shredded

For Chorizo & Cheese

Fiesta-Chorizo Dip
Athens Mini Fillo Shells
Colby Caliente, shredded

Spoon 1 teaspoon of dip into an Athens mini fillo shell, so that the dip is even with the top of the mini shell. Top with shredded cheese.

Bake at 350 degrees Fahrenheit for approximately 8-10 minutes or until cheese is melted and beginning to brown.

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Holiday Champagnes

Suggested Pairings:

Mumm Cordon Rouge Brut
Heinen’s French Brie

A toasty champagne, rich and creamy, with vanilla, hazelnut and citrus notes weaving through the rich texture. It's on the soft side, yet with a lovely, mouthwatering finish. The effervescence of Champagne and is refreshing and palate cleansing, a perfect match for the buttery, almost whipped-cream nuances of the most decadent triple creams.

Perrier-Jouet Nuit
Blanche Stilton

Perrier Jouet Nuit Blanche offers a richer, more sweetly fruited alternative to typically Brut non-vintage champagnes. The nose sizzles with peach, pear and fragrant white flowers. On the palate, the wine is full-bodied, round, and luxuriously textured. The added sweetness in this Champagne creates a wonderful balance for rich, creamy blues.

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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.