On Christmas Eve we usually have family and sometime friends over for a dinner consisting of all our favorite appetizers. Mostly there's too much food and not enough stomach to enjoy it all.
This year since all of our extended family were out of town on the 24th and it was just us, we decided to spread our hors d'oeuvres enjoyment over several nights.
There are a multitude of items that go well with cheese fondue including crusty artisan bread and blue corn tortilla chips. We also added a sort of salsa bar to the mix with pico di gallo and cerviche which contained both crab and shrimp. We skipped the chocolate fondue and opted instead for shortbread cookies hugging Hershey kisses.
Only delicacies that swim allowed on one night. The scallops were wrapped in bacon, the shrimp seasoned with old bay, the salmon smoked to perfection and the lobster tails steamed and steeped in butter -- a wonderful array of flavors from the sea.
The kids managed to work in the mozzarella sticks, potato skins, bagel bites and chips and salsa from Chicos on the in between nights which rounded off an even four days of nothing but finger food.
Christmas dinner is usually Prime Rib, this year we chose BBQ steaks instead.
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