Kickin' It with Kenny

Mount Chevrest

For the cheese puffs:

4 tablespoons Heinen’s Unsalted Butter
Kosher salt
1 1/4 cups all-purpose flour
4 large eggs
1/2 teaspoon celery salt
Freshly ground pepper
3/4 cup packed finely grated European Farmhouse Gruyere Cheese (about 3 ounces)

For the cheese spread:

8 ounces Heinen’s Cream Cheese, at room temperature
4 ounces soft Mackenzie Creamery Plain Goat Cheese, at room temperature
1 small clove garlic, finely grated
2 tablespoons finely grated Heinen’s Parmigiano-Reggiano, plus more for garnish
2 tablespoons minced fresh chives, tarragon and/or parsley
2 tablespoons minced fresh thyme, plus sprigs for garnish
Kosher salt and freshly ground pepper

Make the cheese puffs: Position racks in the upper and lower thirds of the oven and preheat to 400⁰F. Line 2 baking sheets with parchment paper. Bring 1¼ cups water, the butter and 1 teaspoon salt to a simmer in a medium heavy-bottomed saucepan over medium heat, stirring until the butter melts. Add the flour all at once and stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan and forms a ball. Continue cooking, stirring vigorously, until the dough is no longer sticky, 1 to 2 more minutes. Remove from the heat and let cool 2 to 3 minutes.

Transfer the dough to a stand mixer fitted with the paddle attachment; beat in the eggs one at a time on medium-high speed until the dough is smooth. Add the celery salt and a few grinds of pepper and beat 1 more minute. (The dough should be tight and stiff.) Beat in the gruyere.

Transfer the dough to a large pastry bag fitted with a 1/2-inch round tip. Pipe 1½ inch mounds of dough 2 inches apart onto the prepared baking sheets (about 18 per sheet). Smooth the tops of the dough mounds with a damp finger. Transfer to the oven and bake until puffed and golden, about 30 minutes, switching the position of the pans halfway through. Turn off the oven. Remove the baking sheets and use a needle or toothpick to poke a hole in each puff to release steam. Return to the oven until crisp, about 20 more minutes. Remove from the oven and let the puffs cool completely on the baking sheets.

Meanwhile, make the cheese spread: Beat the cream cheese, goat cheese, garlic, parmesan and herbs with a mixer until smooth. Season with salt and pepper. Clean out the pastry bag and fill with the cheese spread.

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Sweet Roasted Grapes

1 pound seedless green grapes
2 tablespoons Heinen’s Butter
3/4 cup walnuts
2 tablespoons sugar
1 tablespoon honey
Lemon juice

Grease an ovenproof skillet with butter. Add 1 pound seedless grapes and 3/4 cup walnuts; sprinkle with sugar. Roast about 25 minutes in a 500⁰F oven. Transfer to a bowl using a slotted spoon. Simmer the juices with honey on the stove until syrupy, 6 to 7 minutes. Off the heat, add a squeeze of lemon juice and a pinch of pepper. Pour the syrup over the grapes. Serve with assorted cheeses.

Makes 4 servings.

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Elegant Eggnog Dessert

1 can (13-1/2 ounces) Pirouette cookies
1/2 cup graham cracker crumbs
1/4 cup Heinen’s Butter, melted
2 packages (8 ounces each) Heinen’s Cream Cheese, softened
2 cups cold Hartlzer’s Eggnog
1-1/3 cups cold Heinen’s Whole Milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1/2 teaspoon rum extract
1/8 teaspoon ground nutmeg
1 cup heavy whipping cream

Cut each cookie into two 2-1/2-in. sections; set aside. Crush remaining 1-inch pieces. In a small bowl, combine the cookie crumbs, cracker crumbs and butter; press onto the bottom of a greased 9-in. springform pan.

In a large bowl, beat the cream cheese until smooth. Beat in the eggnog, milk, dry pudding mixes, extract and nutmeg until smooth. Whip cream until stiff peaks form. Fold whipped cream into pudding mixture. Spoon over crust. Cover and refrigerate for 6 hours or overnight.

Just before serving, remove sides of pan. Arrange reserved cookies around dessert and press gently into sides. Refrigerate leftovers.

Makes 12 servings

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Fennel & Potato Gratin

2 small fennel bulbs
1 yellow onion, thinly sliced
2 tablespoons Two Brothers Olive Oil
1 tablespoon Heinen’s Unsalted Butter
2 pounds russet potatoes (4 large potatoes)
2 cups plus 2 tablespoons heavy cream
2½ cups grated European Farmhouse Gruyère Cheese (1/2 pound)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preheat the oven to 350⁰F.

Butter the inside of a 10-by-15-by-2-inch (10-cup) baking dish.

Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel. Sauté the fennel and onions in the olive oil and butter on medium-low heat for 15 minutes, until tender.

Peel the potatoes, then slice thinly. Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of Gruyère, salt, and pepper. Add the sautéed fennel and onion and mix well.

Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the remaining 2 tablespoons of cream and 1/2 cup of Gruyère and sprinkle on the top. Bake for 1½ hours, until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes and serve.

Makes 10 servings

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2-3/4 cups Heinen’s Crouton Stuffing, at room temperature, divided use
2 cups prepared Heinen’s Cornbread Stuffing, at room temperature, divided use
1/4 cup chopped pecans
1/2 cup whole berry cranberry sauce
1 (10 to 12-pound) turkey, deboned
1 (4 to 5-pound) duck, deboned
1 (3 to 4 pound) chicken, deboned
4 Tablespoons butter
3 cloves garlic, cut in quarters
6 fresh sage leaves
2 Tablespoons fresh thyme leaves
1 Tablespoon browning sauce (such as Gravy Master or Kitchen Bouquet)
1 Tablespoon Heinen’s Olive Oil
Kosher salt and freshly ground black pepper

Have the turkey, duck and chicken already deboned (save the bones for stock) before you begin to assemble the turducken. Keep all of the poultry refrigerated until you are ready to use it. Do not assemble turducken until you are ready to bake it in order to avoid foodborne illness from contaminated stuffing.

Measure out 2-1/4 cups of bread stuffing and set aside. Place remaining 1/2 cup of bread stuffing in another bowl and add 1/2 cup of the cornbread stuffing along with the whole berry cranberry sauce, and pecans. Toss gently to combine. Place remaining 1-1/2 cups cornbread stuffing aside. You should have 3 separate stuffings.

In a food processor fitted with the metal blade, combine butter, garlic, sage and thyme until herbs are finely chopped.

Run your hand under the skin to separate and make a pocket, but do not separate skin completely from the meat. Distribute the butter herb mixture evenly under the skin.

Rub the skin of the turkey with the browning sauce (promotes even browning but doesn't add flavor), then the olive oil. Sprinkle generously with kosher salt and freshly ground pepper.

Flip the turkey over so it is open and skin-side down. Sprinkle with salt and pepper.

Preheat oven to 300 F.

Spread bread stuffing evenly over turkey cavity. Place duck on top of bread stuffing, skin-side down.

Spread cranberry nut stuffing on top of open duck cavity. Top with chicken, skin-side down.

Spread cornbread stuffing on top of open chicken cavity. Skewer the back of the chicken closed. Bring up the sides of the duck to cover the chicken. Skewer the back of the duck closed. Repeat process with the turkey. Carefully turn the turducken over, so it is seam-side down and breast-side up. Remove all skewers except the last one holding the turkey together.

Place turducken in a heavy roaster. Roast 3 to 4 hours, until meat thermometer inserted in the very center of the chicken stuffing reaches 165 F. Baste once per hour with pan juices. If turducken begins to get too brown, tent loosely with heavy-duty aluminum foil that has been coated with vegetable spray.

Let turducken rest 30 minutes before carving. To serve, slice turducken across the breast to show off each layer.

Makes 12 to 14 servings

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Pumpkin-Coconut Rice Pudding

2 cups water
1 cup Heinen’s Arborio Rice
3 cups coconut milk
1 cup solid-pack pure pumpkin (not pumpkin pie filling)
3/4 cup honey
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon, plus more for garnish
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/3 cup heavy whipping cream, whipped

Preheat the oven to 375⁰F.

Bring the water to a boil in an ovenproof 4-quart saucepan. Stir in the rice and cover. Reduce the heat to low and simmer until the rice is nearly cooked, about 20 minutes.

In a large bowl, whisk together the coconut milk, pumpkin, honey, vanilla, cinnamon, ginger, nutmeg, and salt.

While the rice is still hot, add the pumpkin mixture to the saucepan and stir well to combine. Cover and transfer to the oven. Bake until the liquid has reduced by about a third and the mixture is foamy and bubbling, 45 to 50 minutes. Remove from the oven and stir well to combine all the ingredients. Transfer to a large bowl, then cover and chill in the refrigerator for at least 8 hours or overnight. The pudding will keep for up to 4 days in an airtight container in the refrigerator. Serve with a dollop of whipped cream, a sprinkling of cinnamon and toasted coconut.

To toast coconut, preheat oven to 350°F. Spread 1/4-cup of coconut in shallow baking pan. Bake 7 to 10 minutes or until lightly browned, stirring frequently.

Makes 8 servings

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Roasted Citrus Chicken

1 (5-pound) roasting chicken
1½ teaspoons finely chopped fresh thyme
2 teaspoons Heinen’s Fresh Squeezed Orange Juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 orange, halved
6 garlic cloves, peeled
2 thyme sprigs
1 (14-ounce) can fat-free, less-sodium chicken broth, divided
Cooking spray
1/2 cup white wine
2 teaspoons all-purpose flour

Preheat oven to 325°F.

Remove and discard giblets and neck from chicken. Rinse chicken under cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine thyme, orange juice, 1/4 teaspoon salt, 1/4 teaspoon pepper, and garlic; rub over breast and drumsticks under loosened skin. Place orange halves in body cavity. Lift wing tips up and over back; tuck under chicken.

Combine 6 garlic cloves, 2 thyme sprigs, and 1 cup of broth in a shallow roasting pan. Place chicken on a rack coated with cooking spray; place rack in pan. Insert meat thermometer into the meaty part of thigh, making sure not to touch bone.

Bake at 325⁰F for 2 hours or until thermometer registers 180°F. Let stand 10 minutes. Discard skin. Place chicken on a platter, reserving drippings in pan; cover chicken and keep warm. Add wine to drippings in pan, scraping pan to loosen browned bits; discard thyme sprigs.

Place flour in a small saucepan; gradually add remaining broth, stirring with a whisk until blended. Set aside. Place a zip-top plastic bag inside a 2-cup glass measure. Pour pan drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into flour mixture in saucepan, stopping before fat layer reaches opening; discard fat. Bring mixture to a boil, and cook 1 minute or until thick, stirring constantly with a whisk. Keep warm.

Makes 6 servings

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Apple-Mustard Glazed Pork Roast

1 (4½ to 5½ pound) Heinen’s Own Bone-In Pork Loin End Roast
Kosher salt and freshly ground black pepper
1½ cups Heinen’s Apple Juice
2 tablespoons brown sugar
1 tablespoon soy sauce
1 tablespoon Worcestershire Sauce
3 tablespoons Heinen’s Spicy Brown Mustard

Preheat the oven to 350⁰F. Take the pork out of the refrigerator 45 minutes before you are ready to roast to allow the pork to come to temperature.

Place the pork into a roasting pan fitted with a rack or onto a baking sheet, fat side up, and season with salt and pepper. Put in the oven and roast for 1 hour. Meanwhile, make the glaze.

In a saucepan over medium-high heat, bring the apple juice to a boil and reduce it by half, about 10 minutes. Whisk in the brown sugar, soy sauce, Worcestershire sauce, and mustard and simmer until thickened, another 5 to 7 minutes.

After the pork has roasted for 1 hour, start brushing it with the glaze every 15 minutes. Cook until the roast reaches an internal temperature of 150⁰F, about 2 hours total cook time. Remove from the oven, give it another coating of glaze, and let it rest, uncovered, for 15 minutes before carving.

Serve with sauerkraut.

Makes 6 servings

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Hoppin' John

1 tablespoon Heinen’s Olive Oil
1 large ham hock
1 cup onion, chopped
1/2 cup celery, chopped
1/2 cup red pepper, chopped
1 tablespoon chopped garlic
1 pound black-eyed peas, soaked overnight and rinsed
1 quart Heinen’s Culinary Chicken Stock
Bay leaf
1 teaspoon dry thyme leaves
Salt, black pepper, and cayenne
3 tablespoons finely chopped green onion
3 cups steamed white rice

Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, red pepper, and garlic, cook for 4 minutes. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock. Adjust seasonings, and garnish with green onions. Serve over rice.

Makes 10 servings

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Poinsettia Champagne Cocktail

A 1:4 ratio of Triple Sec to Champagne, with a splash of Pomegranate Juice added for color.

Garnish this cocktail with Pomegranate Seeds.

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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.