46 THE QUEENS COURIER • HOLIDAY GUIDE • NOVEMBER 29, 2018 FOR BREAKING NEWS VISIT WWW.QNS.COM
holiday eating
A Fitting Snack for
Holiday Festivities
Th e to-do list for holiday hosts seems
to be a never-ending one, starting with
planning, guest lists and preparation
then ending with goodbyes and cleanup.
Th e hours of work that go into a festive
get-together are almost always worth
it in the end, and family members surely
appreciate the hospitality - especially
when it comes to food.
When hosting for the holidays, it can
be a challenge to accommodate all of
your guests’ favorite tastes while factoring
in dietary preferences and restrictions.
Building out a balanced menu, like
other parts of hosting, starts with devising
a thought-out plan.
To help accomplish this task without
cooking up personal dishes for everybody
in the house, consider these simple
tips:
• Request that guests RSVP. Assuming
you have a basic understanding of
which friends and family members
adhere to special diets, knowing exactly
who is coming can be a major help
before heading to the store.
• Th ink back to past festivities. Try to
remember which dishes were hits at
last year’s party, and which ones were
hardly touched. Maybe the appetizers
that disappeared in a fl ash will be good
ideas to repeat this year.
• Create dishes that fi t (almost) everyone.
While you can’t control guests’
fl avor preferences, it is possible to whip
up snack trays, main courses, desserts
and more that fi t a multitude of dietary
restrictions. For example, these Bacon,
Baked Brie and Cranberry Holiday
Melts feature Crunchmaster Multi-
Grain Crackers for a gluten-free, non-
GMO, low-sugar, tasty crunch. Because
they’re made with wholesome ingredients,
these simple snacks are craft ed to
fi t nearly every healthy lifestyle. Plus,
if multiple family members adhere to
vegetarian lifestyles, you can simply
omit the bacon.
• Add “warning” labels. Despite your
best eff orts, it can be nearly impossible
to create foods every single person can
enjoy. If you make a dish containing
a common allergen, such as peanuts,
simply place a card next to the bowl,
tray, plate or pan that informs guests of
the ingredients included.
For other recipes, coupons, tips and
nutritional information, visit crunchmaster.
com.
Bacon, Baked Brie and
Cranberry Holiday Melts
Prep time: 10 minutes
Cook time: 5 minutes
Servings: 6
• 24 Crunchmaster Multi-Grain Crackers,
Sea Salt fl avor
• 24 small slices Brie cheese
• 1/4 cup prepared cranberry sauce
• 2 slices bacon, cooked and crumbled
Heat broiler to high and position rack
in center of oven. Arrange crackers in single
layer on foil-lined baking sheet.
Top each cracker with slice of Brie, 1/2
teaspoon cranberry sauce and sprinkle of
bacon. Broil 1-2 minutes, or until cheese
is melted.
Tip: For vegetarian option, substitute
chopped hickory-smoked almonds or
pecans for bacon.
Nutritional information per serving:
200 calories; 13 g fat; 7 g saturated fat; 45
mg cholesterol; 350 mg sodium; 11 g carbohydrates;
1 g fi ber; 4 g sugar; 10 g protein.
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