Food

New Year’s feast featuring ZeroPoint foods

Ring in the new year with these SmartPoints-approved swaps.

Why wait until the New Year to begin building those healthy eating habits? Your guests will love these chic and healthy appetizers made using ZeroPoint foods, and you’ll find that a few simple twists on classic party food are all it takes (besides champagne and noisemakers, of course) to host a memorable New Year’s Eve party.

 

Devilled eggs

 

Thanks to their reputation as retro mayonnaise-laden 70’s picnic food, devilled eggs have largely fallen out of favour. However, thanks to renewed interest and an ingredient overhaul, devilled eggs have rightfully resurfaced as the elegant appetizer they actually are. Say goodbye to overcooked eggs of the past (with suspiciously mayonnaise-heavy fillings) and hello to this modern take on devilled eggs.

 

For easy to peel eggs this tried and true method results in perfect hard-boiled eggs, every time.

 

  1. Place uncooked eggs in a medium to large-sized pot and cover with cold water by at least 3 cm.
  2. Bring the water to boil over high heat and immediately cover the pot with a lid and turn off the heat.
  3. Let the residual heat cook the eggs for 8-12 minutes (8 minutes for small eggs, 10 for medium eggs, 11 minutes for large eggs, and 12 minutes for extra-large eggs.)
  4. Remove the eggs from the water and place in a large bowl full of ice. Immediately begin running cold water into the bowl, letting it overflow several times until the eggs feel cool. Peel the eggs and set aside for devilled eggs.

Halve the amount of mayo or skip it altogether, your guests will never know the difference! In place of mayo try adding plain low fat regular or Greek yogourt, sour cream, skyr, or creme fraiche.
Have fun with add-ins such as capers, fresh herbs, pesto, roasted red peppers, marinated artichokes, curry powder, sundried tomatoes, and mashed avocado (or even a dollop of caviar if you’re having a particularly decadent New Year’s Eve celebration.)

 

Oysters on the half shell

 

Serving oysters (yes, oysters are a ZeroPoint foods!) on the half shell is not only a beautiful and delicious addition to any New Year’s party, it’s also an excellent excuse to bring out the very best champagne! To serve oysters on the half shell, you’ll need the following: the freshest oysters you can buy, a couple of shucking knives, plenty of crushed ice, and an assortment of popular oyster accompaniments. If you’re new to serving oysters at home, these guidelines will help to ensure your first time is a success.

 

  • Buy fresh oysters from a trusted fishmonger or online (watch for shipping costs). Avoid buying live oysters from a murky grocery store tank, the last thing you want is a house full of sick guests at your party.
  • Shuck most, if not all, oysters before your guests arrive (or get a friend or family member to help you). Shucking oysters and having drinks at the same time is dangerous and should be avoided.
  • Serve the shucked oysters on beds of crushed ice and check to make sure if the ice needs replenishing regularly.
  • Be sure to offer a good selection of accompaniments for guests to choose from. Hot sauce, lemon wedges, horseradish, soy sauce, or wasabi paste are popular condiments but feel free to add any personal favourites you love.

Tropical shrimp cocktail

 

If you’re a fan of shrimp cocktail but are looking to ditch the sugary cocktail sauce, give this easy tropical fruit salsa a try instead. Not only is this appetizer much-improved with this simple salsa, it also means the recipe is made entirely from ZeroPoint foods. This salsa can be made six hours ahead of time without the fresh basil or cilantro (which should be added right before serving).

 

  • To make the tropical salsa, finely dice 1 small papaya, 1 mango, 2 kiwifruit, ¼ of a pineapple, ½ small white onion, and 1-2 seeded jalapeño peppers. Add the juice of 1 lime, a pinch of kosher or sea salt and ½ cup minced fresh basil or cilantro. Serve chilled or at room temperature with poached shrimp and plenty of lime wedges.