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This time of year I love to make Angels on Horseback and Devils on Horseback to serve guests as we wait for the BBQ to finish cooking. The version of Angels on Horseback I cook is just oysters wrapped in bacon and cooked on the grill. The version of Devils on Horseback I cook is bacon-wrapped prunes and/or bacon-wrapped dates, stuffed with a sweet fruit relish, and cooked on a grill.
I've seen several other variations through the years - what versions have you cooked or encountered (or are these hors d'œuvres completely foreign to you)?
I've seen several other variations through the years - what versions have you cooked or encountered (or are these hors d'Å“uvres completely foreign to you)?
Never heard of such but that wouldn't surprise me as I have limited interest in anthropology and history. My first thought was that it was a cultural tradition bourne of the South.
I've only had or made Angels on Horseback with oysters. The only Devils on Horseback I've had or made are made with jalapeños, cream cheese, & bacon (you can sub dates for the jalapeños if you're serving sissies )
This time of year I love to make Angels on Horseback and Devils on Horseback to serve guests as we wait for the BBQ to finish cooking. The version of Angels on Horseback I cook is just oysters wrapped in bacon and cooked on the grill. The version of Devils on Horseback I cook is bacon-wrapped prunes and/or bacon-wrapped dates, stuffed with a sweet fruit relish, and cooked on a grill.
I've seen several other variations through the years - what versions have you cooked or encountered (or are these hors d'œuvres completely foreign to you)?
I just heard about Angels on Horseback and it was as you described an oyster (or scallop wrapped in bacon and grilled or broiled. The article I read called the scallop Devil on Horseback. I wonder what they call the chicken liver wrapped in bacon...sometimes with a water chestnut inside??? It also said they had been very much in fashion on Long Island NY as a garden party hors d'oeuvres.
I wonder what they call the chicken liver wrapped in bacon...sometimes with a water chestnut inside??? It also said they had been very much in fashion on Long Island NY as a garden party hors d'oeuvres.
Lol--that was always called "Rumaki". No party in the 80s was complete without Rumaki & spinach dip--made with Knorr Vegetable Soup mix & served in a hollowed out King's Hawaiian bread.
Last edited by hellpaso; 04-28-2014 at 01:44 PM..
Reason: And don't forget the Brie!
Man, I'm batting zero here - I guess I won't create a thread for "Toad in the hole."
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It also said they had been very much in fashion on Long Island NY as a garden party hors d'oeuvres.
