Kickin’ it with Kenny: Sweet and Savory Holiday Brunch

The following recipes were developed by Heinen’s chef and shared live on Kickin’ it with Kenny.

Individual Yuletide French Toast Bakes

Ingredients

• 2 Heinen’s Large Eggs
• 1/2 tsp. vanilla
• 1 tsp. Heinen’s Organic Ground Cinnamon
• 2 Tbsp. Heinen’s Fresh Squeezed Orange Juice
• 1/2 cup eggnog
• 1/2 loaf of Brioche bread, cut into bite-sized pieces
• Confectioners’ sugar
• Heinen’s Pure Maple Syrup
• Pomegranate arils

Instructions

1. In a medium-size bowl, whisk together eggs, vanilla, cinnamon, orange juice and eggnog.
2. Add bread pieces to mixture and lightly fold to coat bread. Set aside for 30 minutes.
3. Spoon about 1/2 cup French toast pieces into greased ramekins (or fill as high as you wish). Cover with plastic wrap and place into fridge. Allow to sit overnight.
4. Preheat oven to 375°F. Remove covers from ramekins and place into oven. Bake for 20-25 minutes or until tops are slightly browned.
5. Top French toasts with confectioners’ sugar, maple syrup and pomegranate arils. Serve immediately.

Mini Bacon & Potato Frittatas

Ingredients

• 2 cups baking potatoes, peeled and finely chopped
• 5 slices Heinen’s Bacon, uncooked
• 1/2 cup sweet onion, finely chopped
• 1 tsp. salt, divided
• 1/4 tsp. Heinen’s Organic Dried Thyme
• 1/2 cup fresh chives, chopped and divided
• 2 Tbsp. Heinen’s Parmigiano-Reggiano, grated
• 1/4 tsp. ground black pepper
• 7 Heinen’s Large Egg Whites, lightly beaten
• 3 Heinen’s Large Eggs, lightly beaten
• Cooking spray
• Sour cream

Instructions

1. Preheat oven to 375°F.
2. Place potatoes in a medium-size saucepan and cover with water. Bring to a boil and cook 4 minutes or until almost tender. Drain.
3. Cook bacon in a large nonstick skillet over medium heat until crisp.
4. Remove bacon from pan, reserving 2 tsp. of the drippings in pan. Crumble the bacon and set aside.
5. Add potato, onion, 1/4 tsp. salt and thyme to the drippings in the pan. Cook for 8 minutes over medium-high heat, or until potato is lightly browned. Remove from heat and cool.
6. Combine the potato mixture, crumbled bacon, remaining 3/4 tsp. salt, 2 Tbsp. chives, cheese, pepper, egg whites and eggs and stir well with a whisk.
7. Coat 36 mini muffin cups with cooking spray.
8. Spoon about 1 Tbsp. of the egg mixture into each muffin cup.
9. Bake at 375°F for 16 minutes or until lightly browned.
10. Cool for 5 minutes on a wire rack. Remove frittatas from muffin cups and top with ½ tsp. sour cream and 1/2 tsp. chives.

Ham & Asparagus Bundles

Ingredients

• 3 Tbsp. Heinen’s Butter
• 1/4 cup flour
• 2 cups Heinen’s Whole Milk
• 2 cups shredded Gruyère cheese
• 1/2 cup Heinen’s Parmigiano-Reggiano, grated
• Salt and pepper, to taste
• Pinch of Heinen’s Organic Ground Nutmeg
• 8 slices of Heinen’s Baked Ham (from the Deli)
• 24 spears of grilled asparagus (from the Prepared Food Case)

Instructions

1. Preheat the oven to 400°F.
2. Melt the butter over medium-low heat in a small saucepan.
3. Whisk in flour until a thick paste forms, similar to the consistency of cake frosting.
4. Slowly add the milk, whisking until cooked and thickened. Remove from heat and add both cheeses, whisking until melted. Season to taste with salt, pepper and nutmeg.
5. Butter a 9×13 pan.
6. Roll 3 asparagus spears into each piece of ham and place seam- side-down in the pan.
7. Pour cheese sauce over the rolls and bake until sauce is bubbly and golden brown in spots.
8. Sprinkle the top with paprika, if desired.

Gingerbread Mini Bundt Cakes

Ingredients

For the Gingerbread Bundt Cake

• 1/2 cup sugar
• 1/2 cup Heinen’s Butter, room temperature
• 1 Heinen’s Large Egg
• 1 cup molasses
• 2½ cups all purpose flour
• 2 tsp. baking soda
• A pinch salt
• 1 tsp. Heinen’s Organic Ground Cinnamon
• 1 tsp. Heinen’s Organic Ground Nutmeg
• 1/2 tsp. Heinen’s Organic Ground Ginger
• 1/2 tsp. Heinen’s Organic Ground Cloves
• 1 cup Heinen’s Whole Milk

For the Icing

• 1 cup powdered sugar
• 1/2 tsp. vanilla
• 1-2 Tbsp. Heinen’s Whole Milk
• Sprinkles, optional

Instructions

1. Preheat oven to 350°F and spray a mini bundt pan with cooking spray. Set aside.
2. In a large bowl, beat sugar and butter until well combined, then beat in the egg and molasses until fully incorporated.
3. Add the flour, baking soda, salt, cinnamon, nutmeg, ginger and cloves to a medium-size bowl and whisk to combine.
4. Add the flour mixture to the sugar mixture and mix together. Beat in milk until smooth and well mixed.
5. Pour batter into a large Ziploc bag, cut off the tip and pipe into mini bundt pans. Fill just above halfway.
6. Bake for 25-30 minutes or until a toothpick inserted into the cake comes out clean.
7. Remove from oven and allow to cool for 15 minutes before turning cakes out onto a wire rack.
8. Whisk powdered sugar, vanilla and milk until smooth.
9. Drizzle icing over cooled cakes, add sprinkles, if desired, and serve.

Figgy Pudding Cookies

Ingredients

• 1 cup Heinen’s Butter, softened
• 1/2 cup powdered sugar
• 1 tsp. vanilla
• 1/4 tsp. salt
• 4 oz. dried figs, diced in small pieces
• 2¼ cups flour
• Decorations
• 1 cup powdered sugar
• Brandy

Instructions

1. Preheat oven to 400°F.
2. Cream butter, sugar and bits of dried fig together with a mixer.
3. Add the salt, vanilla and flour and mix until the flour is entirely incorporated and a dough forms.
4. Scoop out small portions of dough, roll into smooth circles and place on a baking sheet.
5. Bake for 10-12 minutes until the cookies are lightly browned on the bottom. Allow the cookies to cool completely.
6. For the glaze, mix one cup of powdered sugar with just enough brandy to form a glaze.
7. Dip the tops of the cookies into the glaze and top with any desired decorations.

Eggnog Cream Pie Parfaits

Ingredients

• 1 3.4 oz. package instant vanilla pudding mix
• 1¾ cups eggnog
• 1 tsp. Heinen’s Organic Ground Cinnamon
• 1/2 tsp. Heinen’s Organic Ground Nutmeg
• 2 cups Heinen’s Heavy Cream
• 1/2 cup powdered sugar
• 2 cups graham cracker crumbs
• 6 Tbsp. Heinen’s Unsalted Butter

Instructions

1. Combine instant vanilla pudding mix with eggnog, cinnamon and nutmeg. Whisk together and refrigerate until pudding is firm.
2. Whip heavy cream on medium-high speed for several minutes until bubbly.
3. Add powdered sugar and beat on medium-high speed until stiff peaks form. Refrigerate whipped cream until ready to use.
4. Fold 2 cups of whipped cream into pudding until mixed to form an eggnog mousse. Do not overmix.
5. Add mousse to a Ziploc bag and refrigerate until ready to use. Save remaining whipped cream to top the parfaits.
6. Use a food processor to grind graham crackers into fine crumbs and transfer to a bowl.
7. Melt butter and stir into graham cracker crumbs until well combined.
8. To assemble, place 1-2 Tbsp. of graham crackers in the bottom of individual glass jars.
9. Cut a small hole in the corner of the Ziploc bag and fill the jars with eggnog mousse. Top mousse with a dollop of the leftover whipped cream and sprinkle with nutmeg.
10. Jars must stay refrigerated until ready to serve.

Interested in making these recipes? Order the ingredients online for Curbside Grocery Pickup or Delivery.