Starter, Condiment and Drink

on Dec 22, 2004

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Angels on Horseback

1 quart shucked oysters, drained
Bacon slices
1 Tbsp. lemon juice
1/4 cup parsley, chopped
Salt and pepper to taste

Cut bacon slices so they are just big enough to fit around each oyster. Place one oyster on each piece of bacon. Mix together lemon juice, parley and salt and pepper. Place some of this mixture on each oyster and wrap the bacon around it securing with a toothpick. Broil for 12 - 15 minutes or until bacon is crisp and oysters are curling up around the edges.

The Skinny: Use low fat bacon.

Tangy Pineapple Chutney

1 15-oz. can pineapple chunks, drained
2 Tbsp. fresh lime juice
2 tangerines, peeled and cut into bite sized pieces
1 serrano chile, seeded and finely chopped
1/4 tsp. ground ginger
1/3 cup brown sugar
2 Tbsp. apple cider vinegar
2 Tbsp. green onions, chopped

Combine all ingredients in a saucepan and heat over medium heat for 15 - 20 minutes. Refrigerate until ready to serve. This chutney goes very well with roast beef, ham and also other roasted meats for the holidays.

The Skinny: Use your favorite sugar substitute.

Christmas Wassail

4 cups apple cider
1/2 cup sugar
4 Cinnamon sticks
1 lemon sliced
1 tsp. whole allspice
1 tsp. whole cloves
4 cups pineapple/orange juice
4 cups dry red wine

Place apple cider, sugar, cinnamon sticks, lemon slices, allspice and cloves in a large saucepan and heat over medium high heat for 20 minutes. Add pineapple/orange juice and red wine and heat thoroughly. Remove lemon slices, cinnamon sticks, cloves and allspice before serving. Serve warm.

The Skinny: Use your favorite sugar substitute.