Devils on horseback recipe
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Dish type
- Fruit starters
Simple but delicious nibble to serve to guests with drinks. Prunes wrapped in bacon and baked served with skewers.
Kent, England, UK
157 people made this
- 20 ready to eat pitted prunes
- 10 rashers smoked streaky bacon
MethodPrep:10min ›Cook:30min ›Ready in:40min
- Pre-heat the oven to 190 C / Gas 5. Cut each rasher of bacon in half. Wrap each half around a prune, secure with a wooden skewer and place onto a baking tray.
- Bake for approx 30 minutes or until the bacon is cooked. Place onto a decorative serving tray and serve.
Adjust quantities based on number of guests. Here I have assumed 5 per person (4 people) to be served with additional canapes. Prepare ahead and bake when ready.
Reviews & ratingsAverage global rating:(7)
Reviews in English (1)
Where I live we use dates, which is just as tasty.-09 Dec 2014
- 20 pieces dates
- 20 pieces smokehouse almonds
- 10 slices bacon
- 1/4 cup reduced solium soy sauce
- 1/2 teaspoon ground ginger
- 3/4 cup brown sugar
- 20 wooden toothpicks
- preheat oven to 400 degrees. grease 9x13" baking pan (or line with foil or parchment). soak toothpicks in water
- in a small bowl, combine soy and ginger. pour brown sugar into another small bowl.
- remove pits from dates with the back side of a wooden skewer. put one almond in each date. cut bacon in half and wrap each date with a slice of bacon, securing with a wooden toothpick.
- dunk date into soy and then cover with brown sugar, place in baking pan so pieces do not touch. if desired, sprinkle dates with more brown sugar.
- 20 pitted prunes
- 1 1/2 ounces blue cheese, cut into 20 small pieces (about 1/3 cup)
- 10 slices of bacon (about 11 ounces), halved crosswise
Preheat the oven to 500°. Line a rimmed baking sheet with foil. Put the prunes in a medium bowl, cover with warm water and let plump for 15 minutes drain and pat dry. Press a piece of blue cheese into the center of each prune. Wrap each prune with a bacon slice, making sure to cover the hole in the prune secure each one with a toothpick. Arrange the prunes on the prepared baking sheet and bake for about 10 minutes, turning once, until the bacon is crisp. Drain on paper towels. Let stand for 5 minutes before serving.
- 12 pitted prunes
- third cup verjuice
- 5 rashers streaky bacon halved
- 1 tablespoon olive oil
- Soak prunes in verjuice for half hour to plump them up (they'll taste so much better too).
- Preheat oven to hot and line a baking tray with baking paper. Wrap each prune with bacon and spear with a toothpick (make sure the seam of the bacon overlaps so it seals together).
- Place on baking sheet seam side down and drizzle a little olive oil over them. Bake until bacon is cooked through about 20 minutes.
Reviews about this recipe
Where’s the full recipe - why can I only see the ingredients?
At Eat Your Books we love great recipes – and the best come from chefs, authors and bloggers who have spent time developing and testing them.
We’ve helped you locate this recipe but for the full instructions you need to go to its original source.
If the recipe is available online - click the link “View complete recipe”– if not, you do need to own the cookbook or magazine.
Angels on Horseback (Bacon-Wrapped Oysters)
Angels on horseback, or oysters wrapped in bacon, is a classic oyster dish that is very common on the East Coast and is often seen as a wedding appetizer on Long Island in New York. With only three ingredients in the prep list – bacon, oysters and a squirt of lemon juice – this dish couldn't be easier to prepare.
The derivation of this recipe’s name refers to the fact that, as oysters are cooked, their edges curl, resembling an angel’s wings. Marilyn Hansen, in her 1990 book, “Entertaining in the Victorian Style,” says, “These intriguing morsels are indeed heaven-sent for oyster lovers.”
The counterpart to Angels on Horseback are Devils on Horseback, so named because there is a spicy element involved, like Tabasco sauce.
To further confuse the matter, Roger M. Grace of Metropolitan News Company contends that “Food authority James Beard (1903-85) insisted that angels on horseback required ham as a wrapper and that if bacon were used, what you’d have would be devils on horseback.”
The British serve a dish they call devils on horseback made with prunes in place of oysters. And here is another variation of devils on horseback using figs in place of oysters.
For the angels
Working in batches, cook the Guanciale over medium-low heat in a large frying pan, turning once, until translucent and just barely golden in spots, but still pliable, about 3 minutes. Transfer to a paper towel-lined plate to drain.
Preheat the broiler. Sprinkle each oyster with a pinch of the togarashi. Wrap a half slice of guanciale around each oyster. Secure with a toothpick. Transfer wrapped oysters to a foil-lined rimmed baking pan and broil until the guanciale is golden, flipping halfway through, about 1 minute total. Watch carefully, as they can burn in an instant. Squeeze some lemon juice over each. Transfer each angel to a rice cracker and remove the skewer. Garnish with some furikake and serve hot.
For the devils
Soak the dried plums in the plum wine for 30 minutes, then drain. (Save the plum wine and add it to sparkling water or champagne or vodka later, if you’d like.) Meanwhile, working in batches, cook the guanciale on medium-low in a large frying pan, turning once, until translucent and just barely golden in spots, but still pliable, about 3 minutes. Transfer to a paper towel-lined plate to drain.
Preheat the broiler. Stir the zest and cayenne into the cream cheese transfer mixture to a small (snack-size) resealable plastic bag. Push the mixture down to one bottom corner and snip off that small corner of the bag. Wiggle a chopstick (or skewer) lengthwise to bore a hole through the dried plum to make some space for the filling. Stick the cut tip of the bag into the bored holes of the dried plums and squeeze gently to stuff with the cream cheese mixture. Wrap a slice of guanciale around each dried plum. Secure with a toothpick. Transfer to a foil-lined rimmed baking pan and broil until the guanciale is golden, flipping halfway through about 1 minute total. Watch carefully, as they can burn in an instant. Transfer each to an almond cracker and remove the skewers. Garnish each with a kumquat slice and a pinch of the chopped nuts. Let cool slightly before serving.
If you can’t get Guanciale, substitute with Pancetta. Unroll each slice of pancetta and cut into 5½-inch long strips. Working in batches, cook the pancetta on medium-low in a large frying pan until mostly cooked but still pliable, 2 to 3 minutes. Transfer to a paper towel-lined plate to drain.
- 48 large shrimp (approximately 2 pounds - with shells), shelled and deveined
- ¼ cup dry white wine
- 1 teaspoon finely shredded lemon peel
- 1 teaspoon prepared garlic chili sauce
- ½ teaspoon salt
- 6 strips bacon, quartered (in half lengthwise and then again cross), flattened with the back of a knife to prevent curling
- Wooden toothpick
- ⅔ cup mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon prepared chili garlic sauce
- 1 teaspoon salt
- 2 green onion, finely chopped (both white and green parts)
Combine shrimp, wine, lemon peel, 1 to 1 1/2 teaspoons chili garlic sauce, and salt in non-reactive dish. Marinate for 15 minutes. Remove shrimp and drain on paper towels discard marinade. Wrap each shrimp in a piece of bacon, securing bacon by skewering shrimp with wooden toothpick (neck to tail in a half-moon).
Preheat broiler. (Position oven rack so the food will be 3 to 4 inches from the heat.) Place shrimp in a single layer on an unheated rack of a broiler pan. Broil, turning twice, until shrimp are opaque and bacon is cooked through and crisp (7 to 9 minutes total).
For Remoulade, stir together mayonnaise, lemon juice, 1 tablespoon prepared chili garlic sauce, 1 teaspoon salt, and green onions. Cover and chill until serving time.
If desired, thread broiled shrimp onto fondue forks or 8 to 10-inch wooden skewers. Serve shrimp with sauce. Makes 48 shrimp (12 to 16 servings).
Devils on Horseback
Recipe adapted from Jonathon Sawyer, The Greenhouse Tavern, Cleveland
Yield: 24 pieces
12 strips of bacon, halved crosswise
6 squares of bittersweet baker's chocolate, broken into shards
Fleur de sel or other coarse sea salt
12 marcona almonds, halved
½ jalapeño, seeded and thinly sliced into 1/4-inch pieces
1. Preheat the oven to 300°. Arrange the bacon on a baking sheet and warm in the oven for 15 seconds, then remove and let cool. Turn the oven up to 400°.
2. Stuff each date with a piece of chocolate, a few grains of fleur de sel, half a marcona almond and a piece of jalapeño. Wrap each date with a strip of bacon (secure it with a toothpick, if desired) and place on a baking sheet, seam side down.
3. Bake for 5 to 7 minutes or until the bacon is golden brown. Serve immediately.
Devils on Horseback
I first tried devils on horseback several years ago at Justice Snow’s, a hip and historic restaurant in downtown Aspen, Colorado. They were amazing! After that, whenever I saw them on a menu, I ordered them. Each time I’d think, “Good, but not as good as those we had at Justice Snow’s.” I finally decided to try making some.
It’s a simple recipe: dates stuffed with goat cheese and smoked almonds, wrapped in bacon. When I first started making them, I used raw bacon and cooked them in the oven. Since I’m always looking for shortcuts in my one-butt kitchen, I tried pre-cooked bacon and heated them in the microwave. They were just as good, not as messy, and much faster to make.
Since I’d perfected the recipe to my satisfaction, I wanted to taste the delicious appetizer that had inspired my quest. Last year when we were in Aspen, I went back to Justice Snow’s. I nearly cried when I found out the restaurant had closed. I even asked the hostess at the restaurant currently occupying the building if any of Justice Snow’s cooks worked there. None did, so I’ll never know how they made theirs, and if mine resembles theirs in any way.
Some recipes call for blue cheese or cream cheese instead of goat cheese. Even though I LOVE blue cheese, my personal preference for this dish is goat cheese. If you want to decide for yourself, make a few of each. Let me know which you prefer.
If you’d like to know more about Aspen, Colorado — a playground for rich and famous jet setters — you can read about it at http://www.motorhome.com/top-stories/aspen-a-rocky-mountain-playground/. Our “RV setters” had a pretty good time there too.
Preparation time: 10 minutes Total time: 10 minutes
Specialized Kitchen Utensils:
- 12 jumbo Medjool dates
- 12 slices precooked bacon
- 24 smoked almonds (I used Blue Diamond Smokehouse Almonds)
- 4 oz goat cheese (or blue cheese or cream cheese)
Slice one side of the jumbo dates from end to end. Remove the pits. Place two smoked almonds lengthwise in each date. Fill each date with goat cheese. Wrap a piece of precooked bacon around each date. Secure the bacon with a toothpick.
Place dates on a microwave-safe dish. Cook on high for 30 seconds, repeating until the cheese and bacon are warm. (Microwaves vary, especially in RVs, so do what works for you. If your microwave has cold spots, you may want to rearrange them on the plate once or twice.)
If you’d rather start with raw bacon, preheat the oven to 400. Cut 6 slices of bacon in half crosswise. Soak the toothpicks in water for a few minutes. Assemble according to directions above. Put on a prepared baking sheet. (I put parchment paper on a baking sheet, then top it with a wire cooling rack. It keeps the wrapped dates from sitting in the bacon grease.) Cook for 20 to 25 minutes.
Watch the video: The Cowboy Accessories Craig Cameron Uses