Best 5 Parsnip Wrapped Devils On Horseback Recipes
Indulge in culinary delight with our exquisite Parsnip-Wrapped Devils on Horseback, an elegant appetizer or party snack that will tantalize your taste buds. These delightful bundles are a harmonious blend of savory flavors and textures, featuring tender parsnips enveloping succulent dates and smoky bacon. Each bite offers a symphony of sweet, salty, and smoky notes, perfectly balanced and utterly addictive.
Our carefully curated collection of recipes provides diverse options to cater to various dietary preferences and culinary skills. Whether you're a seasoned chef or a home cook seeking a new culinary adventure, we have something for everyone. From the classic Parsnip-Wrapped Devils on Horseback to innovative variations like Prosciutto-Wrapped Dates with Goat Cheese and Balsamic Glaze, or the vegetarian-friendly Sweet Potato-Wrapped Dates with Feta and Honey, there's a recipe here to suit every palate.
Explore the depths of flavor with our Spicy Harissa-Glazed Dates wrapped in crispy prosciutto, or embark on a journey of Mediterranean indulgence with our Kalamata Olive and Feta-Stuffed Dates. Each recipe is meticulously crafted with step-by-step instructions and stunning food photography to guide you through the process effortlessly.
These Parsnip-Wrapped Devils on Horseback and their accompanying recipes are not just culinary creations; they are edible masterpieces that elevate any gathering, be it a casual get-together or a sophisticated soirée. Impress your guests with these delectable treats, and let their taste buds embark on an unforgettable journey of flavors.
DEVIL PIGS ON HORSEBACK
Pigs in blankets meet Devils on horseback in this combo - perfect as a side with Christmas dinner or Sunday roast, or as a party canapé
Provided by Sara Buenfeld
Categories Side dish
Time 35m
Yield Makes 24
Number Of Ingredients 7
Steps:
- Soak the prunes and apricots in the wine or juice, preferably for 3 hrs or more. Smear a piece of bacon with a little mustard, then use it to wrap round a prune or apricot and a sausage. Repeat with the remaining ingredients to make 24 and arrange on a baking tray.
- Heat oven to 220C/200C fan/gas 7, brush with a little oil and bake for 18-20 mins until cooked and golden.
Nutrition Facts : Calories 127 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.8 milligram of sodium
DEVILS ON HORSEBACK
A family favorite my uncle makes. They are a wonderful balance between salty and sweet, with a combination of crispy, chewy, and crunchy textures. My family destroys a tray of these in fifteen minutes.
Provided by swedishmilk
Categories Appetizers and Snacks Wraps and Rolls
Time 1h
Yield 20
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Soak the toothpicks in a bowl of water. Grease a 9x13-inch baking dish.
- In a bowl, mix together the soy sauce and ground ginger. Place the brown sugar into a shallow bowl. Spread open a pitted date, then stuff it with a smoked almond. Wrap the date with half a bacon slice, secure it with a toothpick, dip the bundle in soy sauce mixture, and then dip it into brown sugar. Place the wrapped dates into the prepared baking dish. If desired, sprinkle a little more brown sugar over the bundles.
- Bake in the preheated oven until the bacon is brown and crisp, 15 to 25 minutes. Allow to cool for about 15 minutes before serving; serve warm or at room temperature.
Nutrition Facts : Calories 117.9 calories, Carbohydrate 12.2 g, Cholesterol 9.7 mg, Fat 7 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 2.2 g, Sodium 226.2 mg, Sugar 10.6 g
DEVILS ON HORSEBACK
Don't let the sinister name throw you -- these bacon-wrapped dates couldn't be more delicious. Martha takes them to the next level by stuffing the dried fruit with pungent Stilton.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 24
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees. Place 24 toothpicks in a small bowl filled with water; let soak 15 minutes. Line a baking sheet with parchment paper and fit with a wire rack; set aside.
- Halve dates lengthwise being careful not to cut all the way through. Place a small amount of cheese in the center of each date. Wrap a piece of bacon around each date. Secure bacon with a toothpick.
- Place dates on prepared baking sheet. Bake until bacon is cooked through, 20 to 25 minutes.
DEVILS ON HORSEBACK OR BACON-WRAPPED SHRIMP WITH A CHILI-GARLIC REMOULADE RECIPE - (4.3/5)
Provided by A_Liebmann
Number Of Ingredients 13
Steps:
- 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.
DEVILS ON HORSEBACK
Craig Claiborne and Pierre Franey brought this recipe to The Times in 1983, as part of an article about the piquant, pungent savories of the British Isles. During Victorian times, savories were served at the end of the meal, after dessert. But over time these delightfully named foods were more of a snack, or served as part of a lighter lunch or brunch. Traditionally, this savory is grilled by placing the wrapped prunes under a hot broiler, turning as necessary, until the bacon is crisp. This may be done, but they preferred the oven method.
Provided by Craig Claiborne and Pierre Franey
Categories appetizer
Time 15m
Yield 16 devils on horseback
Number Of Ingredients 4
Steps:
- Heat the oven to high (500 to 525 degrees).
- Stuff each prune with an equal portion of hot chutney.
- Cut each slice of bacon crosswise in half. Wrap each prune with half a slice of bacon and secure the bacon with toothpicks. Arrange the wrapped prunes on a rack and place in the oven. Bake 8 to 10 minutes, or until bacon is crisp. Drain on paper towels and serve hot, each prune on a rectangle of toast.
Nutrition Facts : @context http, Calories 165, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 7 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 242 milligrams, Sugar 7 grams, TransFat 0 grams
Tips:
- Choose the right parsnips: Look for firm, smooth parsnips that are about the same size. Avoid any parsnips that are bruised or have blemishes.
- Peel the parsnips thinly: This will help them cook evenly and prevent them from becoming tough.
- Parboil the parsnips: This will help them soften and make them easier to wrap around the dates.
- Use a variety of fillings: Feel free to experiment with different fillings, such as goat cheese, blue cheese, or nuts.
- Cook the parsnip-wrapped dates until they are golden brown: This will ensure that the parsnips are cooked through and the dates are caramelized.
- Serve the parsnip-wrapped dates immediately: They are best enjoyed warm and fresh out of the oven.
Conclusion:
Parsnip-wrapped devils on horseback are a delicious and elegant appetizer that is perfect for any occasion. They are easy to make and can be tailored to your own taste preferences. So next time you are looking for a new and exciting appetizer to try, give parsnip-wrapped devils on horseback a try. You won't be disappointed!
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