LCBO Food & Drink Holiday 2019

EASY ENTERTAINING

Pull it together! If a holiday cocktail party is on the agenda, don’t fret over the appetizer. No hard work here—and you can skip the grocery cart in favour of a little basket. Paired with just the right wine, this recipe makes for easy entertaining!

BY MICHELLE RABIN photography by darren kemper

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Cranberry Bacon Stuffin’ Muffins

Baking stuffing in muffin tins gives you cute individual portions, each one with the sought-after crispy top! They’re perfect for putting out as a snack or appetizer—or serve them with the main event. Baked with crisp bacon, cran- berries and Parmesan cheese, this delicious recipe echoes the holidays in a few bites. Thirty Bench Riesling VQA VINTAGES 24133, $22.95 This flavourful app calls for a fruity wine with fresh acidity. Riesling’s complex fruit interplay and crisp acidity make a spot-on pairing.

Butter for greasing 6 slices bacon 1 small yellow onion, coarsely chopped 3 stalks celery, chopped 1/2 cup (125 mL) dried cranberries 1 box (227 g) seasoned stuffing mix 1 1/2 cups (375 mL) boxed chicken broth 1/2 cup (125 mL) grated Parmesan cheese 2 tsp (10 mL) fresh thyme shopping list

Spoon about 2/3 cup (150 mL) stuffing into each prepared muffin cup; press to pack tightly. Bake, uncovered, for 20 to 25 minutes or until stuffing is hot and tops are light brown. Sprinkle with Parmesan cheese immediately after muffins are removed from oven. Garnish with fresh thyme. Makes 10

Add onions and celery to skillet; cook until vegetables are tender, stirring occasionally, about 7 minutes. Add cran- berries, stuffing mix and crumbled bacon to vegetable mixture; toss gently to com- bine. Add broth and stir until moistened.

Preheat oven to 375°F (190°C).

Grease a 12-slot muf- fin tray. Place bacon in a large skillet and heat over medium

heat until crisp, about 8 minutes. Place on paper-

towel-lined plate and crumble bacon into 1/2-inch (1‑cm) pieces. Reserve bacon fat in skillet.

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HOLIDAY 2019 FOOD & DRINK