Tuesday, December 27, 2022

HOW TO MAKE NUTS ON HORSEBACK: A Bacon-Wrapped New Year's App from @CleoCoyle


From Cleo Coyle: This is my own adaptation of a retro treat from Victorian England that’s still popular in the UK for holiday appetizers. Each little package offers a delightful combo of flavors and textures.

Simply take bite-sized pieces of butternut squash (or sweet potatoe); wrap each in a small strip of maple bacon; secure with a toothpick; brush with pure maple syrup; and roast. 

How much bacon? How much maple syrup? What temperature? I answer all of those specifics in my recipe and share some tips for making these babies without a hitch... 


























☕ A Note from Cleo

Cleo Coyle writes two
bestselling mystery
 series with her husband.
To learn more, click here.

If you're curious about the odd recipe name, Nuts on Horseback, it comes from the recipe that inspired it: Devils on Horseback, in which you stuff a dried fruit (usually a prune or a date) with an almond or with mango chutney before wrapping it in bacon and cooking it.

As culinary adaptions go, Devils on Horseback was simply a twist on yet another recipe: Angels on Horseback, in which you wrap a raw oyster or scallop in bacon, securing it with a skewer before broiling it.

In my own version, the "nut" comes not from an almond but from the butternut squash, a delicious winter squash. OR try sweet potatoes, which will work well too.

 

Why Bacon Means Horseback
 
If you’re wondering (as I did) why "bacon" is represented as "horseback" in these recipe names, there are two theories...

One is that the bacon wraps around each filling like legs wrapped around a horse. The other comes from English history circa 1066 when Norman warriors, before riding into battle, covered themselves in thick slabs of bacon. Apparently, they did this to make themselves look grotesque—a bonus for scaring villagers during their invasions—and the bacon, when very thick, also worked as well as leather armor for protection. Apparently, they cooked and ate the bacon, if they survived the battle. I promise this recipe is much easier than storming battlements. Now let's start cooking...



Cleo Coyle's
Nuts on Horseback

Bacon-Wrapped Butternut Squash
(or Sweet Potato) Bites

Makes about 80 appetizers

Ingredients:

1 butternut squash, 2 to 2.5 pounds (or sweet potatoes)

12 pieces maple bacon

3/4 cup pure maple syrup


Directions:

Step 1 – The Squash: First preheat your oven to 400° F. Peel, core, and slice up your butternut squash into bite-sized pieces. For foolproof cooking, you will need to parboil them. See my directions on parboiling at the end of this recipe.



Tip on Peeling: Use a Y-shaped peeler for the best results in peeling the squash and make sure you peel away all of the skin and whitish rind, which is bitter. Your pieces should be completely orange.




Step 2 - The Bacon: Cut each strip of maple bacon into thirds. Cut each third into two long strips for 6 pieces per strip of bacon. Wrap the squash pieces in the bacon slice and secure it with a toothpick.




Step 3 – A MUST: Line a half-sheet pan or baking sheet with parchment paper or foil. The maple syrup will blacken as the appetizers cook and the parchment paper or foil will provide easy cleanup and prevent your pan from being ruined.

Step 4 – Using a pastry brush, splash each piece generously with maple syrup.



Step 5 – Roast the appetizers in a well-preheated 400° F. oven for about 25 minutes. You're watching for the pieces of squash to cook through without burning the bacon. (That's why the parboiling works beautifully in this recipe.)

PARBOILING TIP: Parboil the butternut squash (or sweet potato) pieces for 3 to 4 minutes (no more!) to make sure they cook through by the time the bacon is cooked. 




Directions for parboiling: Bring a pot of water to a full, rolling boil. Avoid being splashed with hot water by using a ladle or large spoon to carefully lower your pieces into the water. Cook for 3 to 4 minutes and then use a slotted spoon to remove them, douse them in cold water to prevent over-cooking, and drain well. Follow the recipe from Step 2 onward. 




   
To download this recipe in 
a free PDF that you can print,
save, or share, click here or
on the image below.







Happy New Year, Everyone!



New York Times bestselling author
of The Coffeehouse Mysteries and
Haunted Bookshop Mysteries



Cleo (Alice) with her husband Marc

Visit Cleo's online coffeehouse here.
And follow her at these links...






"A BEST READ OF 2022"

~ Lori Caswell, Escape with
Dollycas into a Good Book



The Ghost and the Stolen Tears
Our 8th Haunted Bookshop Mystery!

"A GEM OF A STORY"

Kirkus Reviews


  
  


And Our Latest
Coffeehouse Mystery
Now on Sale!

Cleo Coyle’s Honey Roasted
is not only a coffee lover's mystery. 
It's a culinary mystery with a tempting 
menu of delicious recipes!


Click here or on the image (above)
for Cleo Coyle's Free Recipe Guide
to HONEY ROASTED


👇


Cleo is now working on her 
next book and 
Newsletter!


Don't miss her book news, 
bonus recipes, and fun 

prize package giveaways!

TO SIGN UP...










7 comments:

  1. What a fabulous idea! I've never heard of this appetizer, but I most definitely will be trying it. Thank you for the recipe.
    2clowns at arkansas dot net

    ReplyDelete
    Replies
    1. You're very welcome, Kay. Thanks so much for stopping by the Kitchen today. I hope you're having a lovely holiday and wish you the very best for the New Year!

      ~ Cleo
      Sign up for Cleo’s free Newsletter

      Coffeehouse Mystery.com
      “Where coffee and crime are always brewing…”
      HauntedBookshopMystery.com
      Friend or Follow Cleo Coyle on Facebook

      Delete
  2. What fun! And what an interesting explanation about the origin of all the elements.
    Glorious holidays to you both.
    I'm enjoying having a new baby cat from a rescue group. Her sister will be coming to join her soon. It's been a long time (18+ years) sine we had this energy and craziness in the house. They are Russell and Holmes, thanks to Laurie R. King.

    ReplyDelete
    Replies
    1. Cheers, Libby, glad you enjoyed today’s recipe. Sending a warm welcome to your new furry family members. LOL on the names, too.

      Happy holidays to you and Happy New Year!

      ~ Cleo
      Sign up for Cleo’s free Newsletter
      Coffeehouse Mystery.com
      “Where coffee and crime are always brewing…”
      HauntedBookshopMystery.com
      Friend or Follow Cleo Coyle on Facebook

      Delete
    2. Both kittens are females, so I guess we're being very hip and gender fluid with the naming. After 18+ year since our last kitten who was male, it's taking some serious work trying to refer to the cat as "she".

      Delete
  3. When I was a little kid (in the early 1970s) my parents entertained fairly often. My mom would serve water chestnuts wrapped in bacon.

    ReplyDelete
    Replies
    1. LOL, Katreader! I hope this post brought back some happy foodie memories for you.

      Happy New Year!

      ~ Cleo
      Sign up for Cleo’s free Newsletter

      Coffeehouse Mystery.com
      “Where coffee and crime are always brewing…”
      HauntedBookshopMystery.com
      Friend or Follow Cleo Coyle on Facebook

      Delete