Showing posts with label hors d'oeuvres. Show all posts
Showing posts with label hors d'oeuvres. Show all posts

Saturday, June 1, 2024

Bacon Wrapped Little Smokies #Recipe Peg Cochran/Margaret Loudon


We just celebrated my daughter's birthday--a big one. Although how she can be forty when *I'm* forty, I don't know.  We had a small party and I needed to make some appetizers.  I finally settled on these bacon wrapped little smokies as one of them.  There are tons of recipes for them on the internet and they're all slightly different.  Bake at 325 degrees. Bake at 375 degrees.  Bake for 20 minutes.  Bake for an hour.  What to do?  I finally settled on a 375 degree oven and about 45 minutes.  The bacon still wasn't crisp, so I gave them another 10 minutes.  Bacon still wasn't crisp.  I finally ran them under the broiler and voilà! Crisp bacon!  These are so simple but they were a huge hit and I can see bringing them to a barbecue or potluck.  I thought we'd have some left over.  Nope.  All gone!  (Note: I originally placed these in a glass Pyrex dish and kept them in the refrigerator until I was ready to bake them.  I then realized you can't put a cold Pyrex dish into a pre-heated oven so I transferred them to another baking dish.)

1 pound bacon (I used center cut)

1 package L'il Smokies (brand of your choice)

3/4 cup of brown sugar (more or less)


Cut bacon in thirds.



Wrap bacon around each little smokie.  Secure with a toothpick if desired or lay seam-side down in a baking dish (they will stay wrapped.)  



Sprinkle with brown sugar.

Bake approximately 45 minutes (depends on your oven) but check after 30 minutes.  For crisper bacon, put under the broiler for a minute or two but keep an eye on them!

 


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When murder taints writer-in-residence Penelope Parish’s charming British bookshop, she must follow the clues to catch a killer before tempers boil over.

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Family fireworks lead to murder in the new Cranberry Cove Mystery from USA Today bestselling author Peg Cochran!

The Fourth of July always means endless celebrations in Cranberry Cove, and this year Monica and Greg have the added pleasure of spending it with Monica’s college roommate, Kelly Cargill. When they join Kelly and her family to watch the fireworks, it’s all very exciting—until the elderly matriarch of the family dies on the spot. Then evidence comes to light that she was poisoned, and Monica promises to do what she can to catch the culprit.

Just about everyone in Kelly’s family wanted to get their hands on what was sure to be a sizable inheritance. But Monica also discovers that one of them was trying to hide a messy love affair the older woman had discovered, and that the victim’s caretaker may have wanted revenge for enduring years of mistreatment. And just as more secrets surface and the clues begin to fall into place, Monica realizes that as she’s closing in on the killer, the killer is closing in on her . . .

Includes a mouthwatering cookie recipe!

 

Cranberry Cove #9 coming Summer 2024! If you are on my mailing list (sign up on my website) I will give you a heads up when it's up for
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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.
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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

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