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A Fitting Snack for Holiday Festivities

Accommodating all Your Guests Tastes

The 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. The 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. 

Think 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 flash will be good ideas to repeat this year. 

Create dishes that fit (almost) everyone. While you can’t control guests’ flavor preferences, it is possible to whip up snack trays, main courses, desserts and more that fit 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 crafted to fit nearly every healthy lifestyle. Plus, if multiple family members adhere to vegetarian lifestyles, you can simply omit the bacon. (Crunchmaster Crackers can be found at EarthFare.) 

Add “warning” labels. Despite your best efforts, 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 www.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 flavor 

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 fiber; 4 g sugar; 10 g protein.

Warm Up to Veggie-Packed Soup

When the weather outside is frightful, we could all use a cozy soup for supper. A steaming bowl of Rustic Vegetable-Beet Soup provides instant comfort.

The ease and convenience of Aunt Nellie’s pickled beets can’t be “beet”- no need to spend time peeling or pickling. This colorful mix of antioxidant-rich beets, sweet potato, and carrots joins tender zucchini to create a soup that tastes like it simmered all afternoon; but in fact, comes together in under an hour. The sweet-tangy beets add an unexpected but welcome layer of flavor to this hearty soup.

For the finishing touch, a garnish of vibrant green, lemony gremolata brightens the soup’s flavor. Garlic, lemon and parsley may seem ordinary, but they come alive when combined. Crisp flatbread makes a perfect accompaniment to this meal-in-a-bowl.

For more recipes, or to learn more about Aunt Nellie’s beets and other products, visit www.AuntNellies.com.

 

Rustic Vegetable-Beet Soup
Prep time: 20 minutes
Cooking time: 30 minutes
Servings: 6

1          jar (16 ounces) Aunt Nellie’s Whole Pickled Beets, well drained
2          tablespoons olive oil
2          medium onions, coarsely chopped
2          medium carrots, coarsely chopped
1          medium sweet potato, peeled and chopped
2          large cloves garlic, minced
2          zucchini (about 5 ounces each), coarsely chopped
2          cans (about 14 ounces each) vegetable broth
1          teaspoon seasoned salt, optional
1          can (15.5 ounces) chickpeas, drained and rinsed
Salt and pepper
2          tablespoons finely chopped fresh parsley
2          tablespoons finely chopped fresh dill

 

Gremolata:

1          tablespoon minced fresh parsley
1          tablespoon minced fresh dill
2          cloves garlic, minced
1          teaspoon grated lemon peel

Coarsely chop beets; set aside.

In large saucepan, heat oil over medium heat. Add onions; saute about 5 minutes or until softened. Add carrots, sweet potato and garlic. Saute 3-5 minutes or until vegetables begin to soften, stirring occasionally.

Add zucchini, broth and seasoned salt, if desired. Bring to a boil. Reduce heat and simmer, partially covered, about 15 minutes or until vegetables are tender. Add chickpeas; heat through. Season to taste with salt and pepper, as desired. Stir in parsley and dill. Stir in beets. Serve immediately topped with gremolata, if desired.
To make gremolata, combine all ingredients.

Nutrition information per serving (1/6 of recipe): 210 calories; 6 g fat; 6 g protein; 33 g carbohydrate; 6 g dietary fiber; 0 mg cholesterol; 2 mg iron; 727 mg sodium; 0.13 mg thiamin; 6981 IU vitamin A;  8 mg vitamin C.

 

Source: Seneca Foods