The Elegant Hors d'Oeuvre's Bacon-Wrapped Water Chestnuts
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Author Notes: Why are they genius? Well, they're delicious. There is always a fight over them, and never one left behind. It's four ingredients (not counting the chutney) and -- like some of the most genius recipes we've seen -- you don't really need a recipe to remember them. Adapted slightly from The Elegant Hors d'Oeuvre by Margon Edney and Ede Grimm (Tofua Press, 1977). - Genius Recipes
Serves a crowd
- Bacon (1/2 slice for each water chestnut)
- Dijon mustard
- Brown sugar
- Water chestnuts
- Chutney (optional)
- Cut bacon strips in half and lay them on a cookie sheet. Scoop some Dijon mustard into a small bowl and brown sugar into another. Spread each bacon slice with mustard, then sprinkle generously with brown sugar. Place a water chestnut on each slice, roll up, and secure with a toothpick. (Tip: If you're short a water chestnut, cut a big one in half!)
- To crisp all sides evenly, you can place the bacon-wrapped water chestnuts on a rack set above a baking sheet, but the rack isn't necessary. Bake 20 minutes in a 375°F oven, or until bacon is crisp. You can use the broiler to speed this up -- just watch them closely, and flip them as needed. Serve with a small bowl of chutney for dipping, or just eat them all as is.
- This recipe is a Community Pick!
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3 months ago MaryDD
I made these for my husbands birthday on Wednesday and they are so tasty! Used canned water chestnuts and didn't bother with the rack, just threw them on a pan. I didn't have chutney either but didn't need it! Thank you for such an easy and tasty appie!
3 months ago abatjour
a 50's favorite as i recall. i always use dry mustard - bit of
kick and not so juicy.
3 months ago zingyginger
I made this to bring to a friend's Super Bowl party last Sunday. For a package of bacon (15 strips), I used 2/3 of a 12 oz can of water chestnuts. I had some honey mustard, mixed it with dijon mustard and skipped the brown sugar. I didn't have a rack so the bacon ended up cooking in the rendered fat and took 30-35 minutes to crisp. Loved the clean crisp crunch of the water chestnuts contrasting with the smokiness of bacon. Thanks for sharing this recipe!
4 months ago Sharon LaMar Kramer
I don't know what regular canned chestnuts are, I've only used canned water chestnuts.
4 months ago GIOVANNI50
Can u use regular canned chestnuts instead of water chestnuts?
4 months ago Kristen Miglore
Kristen is the Senior Editor of Food52
Interesting question! I've never tried canned chestnuts, so I'm not sure. Are they crunchy or soft?
4 months ago GIOVANNI50
Soft crunch. I think better tasting than water chestnuts
4 months ago Kristen Miglore
Kristen is the Senior Editor of Food52
Then yes, I think it would be good. Maybe skip the chutney.
4 months ago iaa
I used to wrap the bacon around 1/2 slice of chicken liver which had been marinated in soy sauce. I then baked until very crisp. These were the original appetizers called Rumaki.
4 months ago iaa
i used to wrap the bacon around1/2 of a chicken liver which had been marinated in soy sauce. Baked until real criwp,,,they were delicious. These were the original Rumaki.
4 months ago kim_e
i used to make a version of these..marinate the water chestnuts in teriaki sauce then wrap in bacon..can't wait to try your version!
4 months ago Sharon LaMar Kramer
These sound so delicious and I am going to make them.