Kim Dannies: Lifestyle & Adventure writing

Ho-Ho-Hors D'oeuvres
December 14, 2006

Here come the holidays! With the pace of life moving at the speed of Santa’s Polar Express healthy eating and exercise habits can melt away faster than the snow on the tip of your nose. How about giving friends and family the greatest gift of all? When hosting an event, make a commitment to serving healthier holiday foods. I’ve given the ‘Rx’ to two of my favorite hors d’oeuvres– they still taste traditional, but they are vastly improved nutritionally. This is the season to feed your family fabulous food, keep your shapely shape, and remember “Mo–Mo–Mo!” (that’s slim Santa’s cheer for moderation.)

Angels on Horseback
Makes 30–35 pieces

I don’t know where this name for scallops wrapped in bacon came from, but I love it. I substituted turkey bacon and the results are even better–no greasy gobs of fat!

Open 1–12 ounce package of Oscar Mayer turkey bacon; slice the slab in half vertically. Rinse one pound of sea scallops and place on paper towel to dry. Cut one scallop up to experiment with sizing it to the bacon strip, then wrap each piece of bacon around each scallop, securing with a small toothpick. You’ll easily get the hang of it. Place on baking sheet lined with parchment paper; drizzle with maple syrup, and chill until serving time. Can be prepped one day in advance.
Horseradish Cream: pour 16 ounces of Cabot non–fat sour cream into a prep bowl. Add 2–3 tablespoons fresh horseradish, 2 tablespoons fresh lemon juice, and 1 tablespoon Dijon mustard. Kosher salt and pepper to taste. Whisk smooth; pour into a small serving bowl. Can be prepped one day in advance; cover and chill.
To serve: heat oven to 450 degrees. Roast the scallop wraps for 5 minutes. Turn them over and roast again for an additional 3–5 minutes watching carefully not to char the bacon. They should glisten and bubble and make your mouth water. Place on serving platter with Horseradish Cream; serve immediately.

Salmon Snow Cakes
Makes 20–25

These little sandwiches benefit from a dab of the Horseradish Cream, or, substitute flavors such as curry and lemon zest, or a chili sauce for the horseradish.

Follow the directions on a box of lo–fat Bisquick for biscuits, doubling the recipe. Drop tablespoonfuls of the batter onto a greased cookie sheet and bake for 15 minutes or until lightly browned. Cool biscuits, then slice in half, horizontally.
Open a 12 ounce package of best quality smoked salmon (or 1 pound of very lean rare roast beef) and divide among the biscuit bottoms. Top with a dollop of sauce and finely sliced red onion, fresh dill, and capers. Place the biscuit top on, and plate cakes on a serving platter. Can be prepped 4 hours ahead, covered and chilled.