Maple horseradish marinade with an hors d'oeuvres suggestion

By • March 26, 2011 • 33 Comments

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Author Notes: We use grade B maple syrup in almost all of our cooking, especially during sugar season. This is a really simple recipe with just 4 ingredients; we have made this for ages, but I am using fresh horseradish root for a change instead of prepared. This recipe works really well with scallops, or water chestnuts, wrapped in some incredible bacon. Sagegreen

Serves 6

Marinade

  • small pinch of kosher salt
  • 3-4 teaspoons peeled and grated fresh horseradish root, to taste
  • 1/2 cup grade B maple syrup
  • 1 teaspoon Dijon mustard, recommended for tang
  1. Add a pinch of salt to the peeled, grated horseradish and let that sit for about 10 minutes..
  2. Whisk the mustard in with the maple syrup. Then whirl the grated horseradish into the maple syrup; let the combination mingle together for at least half an hour together in a cup.

Bacon and scallop, or water chestnut, hors d'oeuvres

  • 30 tooth picks
  • @6 slices Black Forest bacon, or applewood cured excellent bacon
  • 30 bay scallops, or water chestnut halves, patted dry
  1. Soak the toothpicks in cold water for about 20 minutes. Meanwhile stretch the bacon slices as long as you can. If they measure 10 inches, you can probably make them 15 inches.Cut each stretched slice into lengths that will wrap around each scallop, water chestnut or chicken piece. I got 5 new pieces out of each slice. Wrap each item with a bacon slice and then secure with a toothpick. Preheat the broiler.
  2. Swirl each bacon-wrapped hors d'oeuvres gently in the maple horseradish marinade and place on a broiler rack with a pan below. Let these rest for a few minutes, so the marinade soaks in. With the oven rack about 4 inches from the element, broil these for about 2 minutes on one side, then turn over for another 2 minutes. Watch carefully to avoid any flames. Serve while warm.
Jump to Comments (33)

Tags: sweet and savory

Comments (33) Questions (0)

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Dscn3274

over 2 years ago inpatskitchen

I'm so remiss! I meant to let you know that I wrapped bacon in water chestnuts and used this marinade for them when you first posted. Absoluely EXCELLENT!!!

Bike2

over 2 years ago Sagegreen

Thanks so much for letting me know, ipk!

3-bizcard

almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Great marinade, I love it with the ham and scallops. Maple syrup is great on just about any meat or fish.

Bike2

almost 3 years ago Sagegreen

Thanks, sdebrango. You are so right!

Stringio

over 3 years ago testkitchenette

Fantastic marinade for slow roasted salmon. I had to substitute honey for maple syrup.

Bike2

over 3 years ago Sagegreen

Thanks, testkichenette. Glad to hear this worked with honey, too.

Lorigoldsby

over 3 years ago lorigoldsby

just tried it with shrimp...yummmmmmmm (i thought you had me at bacon...but the maple is an inspiration!)...thanks!

Bike2

over 3 years ago Sagegreen

Thanks, lori!

Lorigoldsby

over 2 years ago lorigoldsby

thanks for reminding me how much I liked this! we also made a variation of "rumaki" with chicken thighs, water chestnuts, and your bacon--but subbed sambal oelek for the horseradish but i like them both!

Bike2

over 2 years ago Sagegreen

Thanks, lori! I am out in Champaign-Urbana for the week. Now I wish I had looked to see if we have any Food52ers out here before! It would have been fun to plan some kind of meet up. Lots of folks here from KSU.

Lorigoldsby

over 2 years ago lorigoldsby

Well, if you ever make it to Indiana...let me know...Purdue is just 90 minutes..we'll have a mini 52 meetup! I really enjoyed meeting HardLikeArmour when I was in Portland! We need a "map app" so we can connect with our "52" friends when we travel!

Stringio

over 3 years ago testkitchenette

Awesome, it's going on salmon tomorrow...thank you!

Bike2

over 3 years ago Sagegreen

Great, thanks. I hope you get a good caramelized crust on the salmon! Let me know how it turns out.

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over 3 years ago sexyLAMBCHOPx

Wow, does this combo sound tasty. Going to try with chicken.

Bike2

over 3 years ago Sagegreen

Thanks, sLx. It is very versatile!

Sausage2

over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Great combo! And so easy! I think I'm going to try this with salmon.

Bike2

over 3 years ago Sagegreen

Thanks, fiveandspice. Great choice with salmon!

Sausage2

over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

I have some marinating today while I work - I've been looking forward to dinner since breakfast!

Bike2

over 3 years ago Sagegreen

Thanks, fas. I think I need to have this tonight with salmon, too. What a horrible stormy, nasty day we have here!

Sausage2

over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

No kidding! It's gross out there!

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Simply wonderful!

Bike2

over 3 years ago Sagegreen

Thanks, boulangere. I actually used the rest of this in a shepherds pie of sorts with a ground turkey base. May write that up later, but have to work on those darn taxes first.

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Yum! Love the combo of savory, sweet, and pungent!

Bike2

over 3 years ago Sagegreen

Thanks! How do you think this would pair with your drink? Should I keep these far apart in time or closer together, I wonder? I will be doing a number of things for American, Belarusian and Italian company.

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

I'm bad at doing pairings - if your appetizer is pretty sweet, I'd probably separate them as it would be sweet on sweet. If the pungency and bacon are the more forward flavors I think it could work. Best way to figure it out is to do a trial run! One thing I'll say is to use a tartish orange - just tried making it with tangerines (which happen to be very sweet) and it was too sweet for my taste (though could work for a dessert drink!)

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Such a creative play on an old recipe!

Bike2

over 3 years ago Sagegreen

Thanks, drbabs. I was looking for simplicity!

Dscn3274

over 3 years ago inpatskitchen

I make the bacon and water chestnuts every Xmas and serve them in a ketchup and brown sugar sauce... these sound like they'd pack so much more punch! I know I'll give them a try..Thanks for sharing!!

Bike2

over 3 years ago Sagegreen

Thanks so much! Let me know if you do try them what you think. The longer you let the marinade sit on them before broiling, the stronger they will be.

Me

over 3 years ago TheWimpyVegetarian

These sound great!!!!

Bike2

over 3 years ago Sagegreen

Thanks, CS. I have to practice up for my company next month! These are really easy and so good. I had forgotten all about them until now.

Me

over 3 years ago TheWimpyVegetarian

I've always found it difficult to get an even cooking of the bacon when I wrap something with it. I'm going to try soaking the toothpicks next time (I don't know why I hadn't thought of that before) and your stretching techinique. I'm determined to get it down!

Bike2

over 3 years ago Sagegreen

The soaking works just like with wooden skewers for kebabs, but not as much time is needed. Stretching the bacon long helps even out the cooking I think (even with this chunky wonderful kind).