Wednesday, February 3, 2010

Angels and Devils on Horseback

A fall back to the good ole days, Angels and Devils on Horseback are simply bacon wrapped, bite sized yum yums, one based on dates, the other, oysters.

Angels and Devils on Horseback

Here's another great party appetizer to add to the growing list of party foods. I mean seriously... can't you just wrap a piece of bacon around just about anything and make it taste good or better? I love dried plums (yes, those are prunes) and dates anyway, but stuff them with some smoky Gruyere, wrap them with bacon and have a spicy pepper jelly or mango sauce to dip them in and yum, yum, yum. And the "angels," made with oysters, are by far my favorite.

The bacon you'll need and how you cut it, is going to be dependent on the size of the dried plums or dates and/or oysters, so you may need to cut it into two or three pieces. I didn't have any oysters when I decided to make these tonight, so I'll have to come back with the pics for those later. I might even have some regular rumaki (made with chicken livers) and mock rumaki (made with water chestnuts and pineapple) coming up too. Seems I'm on a throw-back mode here lately. Here's how to make them.

Recipe: Devils on Horseback

©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 20 min | Yield: Depends on number/size

  • 1 package of pitted dried plums (prunes) or dates
  • Semi-hard cheese, such as Gruyere, Asiago, Fontina, Manchego, or Jarlsberg, cut into small cubes
  • Bacon, cut into halves or thirds, depending on the size of the dried plums
  • Spicy mango chutney or pepper jelly, for dipping

Preheat oven to 400 degrees. Line a baking sheet with foil.

Cut a pocket into the dried plums and stuff each with a cube of cheese. Wrap each date with a piece of bacon and secure with a toothpick.

Bake at 400 degrees for 10 minutes; turn and bake 5 to 10 minutes longer, or until desired consistency is reached. Remove and drain on a paper towel.

Serve plated with a swirl of spicy mango chutney or pepper jelly on the plate for passing the appetizer through, or add a side dish with a spoon for guests to scoop some up dipping.

Can be assembled ahead of time and refrigerated until ready too cook. Can also be broiled instead of baked.


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©Deep South Dish
More Stuff Wrapped in Bacon

Angels on Horseback: Like their counterpart, Devils on Horseback, except instead of dates wrapped in bacon, use oysters.

Rumaki: Chicken livers wrapped in bacon, grill or bake.

Mock Rumaki: Wrap water chestnuts, and a small chunk of pineapple or pickle if you like, in bacon; grill or bake, then drizzle with a reduction of balsamic vinegar cooked down with brown sugar.

Lit'l Smokies stuffed in jalapenos with cream cheese and wrapped in bacon, grill or bake.

Boneless chicken breasts, flattened, spread with cream cheese, sprinkled with jalapeno, sliced into bite sized pieces, wrapped in bacon and grilled or baked.

Mushrooms - Fill mushrooms with cream cheese; wrap with bacon and bake.
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Posted by on February 3, 2010
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  1. Oh my gosh I love seafood.. Mary these are awesome! Hubby wants wings for Sunday... guess what I'm pickin' the menu and these will definitely show up!

  2. You are right about wrapping in bacon... everything is better!

  3. Bacon talk makes me a devil :)

  4. Just great recipes!! Can't wait to give some of these a try this weekend!

  5. I just ate lunch and now I want some of these tasty morsels! Yum!


  6. Bacon anything has me! these are fantastic, angels or devils!

  7. Gosh your food makes me so I love looking at your pics.

  8. mushrooms filled with cream cheese and wrapped with bacon, I cook my bacon half done in the microwave then wrap it around the creamcheese filled mushrooms ,secure it with toothpick and bake abt 30 minutes@375*

  9. Thank you Katy!

    That's a good one Donna - gonna add that to the post.

  10. Doug J from ColoradoMay 29, 2011 at 2:24 PM

    We do them with chicken liver as well as beef!!!! Amazing!!!!

  11. The ones I've had before used cheddar with dates wrapped in bacon. They were great... and I don't like dates! :)

  12. What ratio of brown sugar to balsamic vinegar do you use for the reduction for rumaki?

    1. It depends on how many you are making and really what level of sweetness you want. I think if you start with a cup of balsamic and a tablespoon of brown sugar that's a good place to begin. Whisk them together, take a taste & adjust as you like, then begin the reduction. Remember that the flavors will concentrate with the reduction.


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