The Elegant Hors d'Oeuvre's Bacon-Wrapped Water Chestnuts
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Julie K. January 10, 2016
At our house, way back in the 60s, we made these with water chestnuts or chicken livers. But the real standouts were watermelon pickles wrapped in bacon: sweet and sour and just about perfect!
Ruby March 15, 2014
Just found this. I'm going to try it with my maple syrup, stone ground mustard and siracha sauce!
harleywoof July 23, 2013
My family has been making these fabulous appetizers since the 1960's. First saw them in Joyce Chen's Cook Book copyrighted 1962. They have become a tradition every New Years Eve. Pure goodness!!!
Summer O. February 1, 2013
Wow, I grew up eating these. Brings back memories of a gold Christmas tree and my favorite velvet, dropped waist party dress.
kat7735 January 29, 2013
AT OUR HOUSE WE TAKE THE BACON AND WRAP THE CHESTNUTS AND COOK. NOTHING ELSE. THE DIPPING SAUSE WE LIKE IS KETCHUP WARMED UP WITH BROWN SUGAR. JUST ENOUGH BROWN SUGAR TO YOUR TASTE.
[email protected] January 28, 2013
Like you I have been making these on a reqular basis for gatherings, that are requested, almost expected. I have on occassion "cheated" & just rolled the chestnuts in bacon & used as raspberry chipoltle BBQ sause. Outstanding. also, try them with shrimp vs chestnuts. to kick it up a notch, add a slice of jalapeno where the vein was on the shrimp.... Uh HuH!!
BoulderGalinTokyo January 28, 2013
Great hot, or even cold. Travels well, to a picnic or whatever. We make the old fashion-kind, does the Mustard/sugar make them drippy?
Kristen M. January 28, 2013
Not really, if you only apply as much is shown in the photos above -- a little bit of the mustard and sugar might seep out onto the pan, but most stays inside!
crumbsoflove January 27, 2013
I made these for New Years Eve and every single one was eaten! I marinated the water chestnuts in soy sauce first then dredged them in brown sugar before rolling up in bacon. Soooo good
Anitalectric January 27, 2013
Ooooh! I want to try this with my eggplant bacon. YUM! I was so so jealous when everyone else got to indulge in your rumaki at Thanksgiving I will have to make this version with you to get it just right ;)
MJprovence January 27, 2013
This was a favorite recipe of my Mother's in the 60's. Nothing new under the sun...
frcontrone January 27, 2013
The ones I've made for the past 35+ years were pitted dates wrapped around a water chestnut then wrapped with bacon. My son who hates the hint of a nut in food will eat them.
Barretta January 27, 2013
I cannot say how many times I ate these as a child at my parents' parties. So excited to make these!
Emilie January 27, 2013
My mom makes these but with Lil Smokies in addition to the water chestnuts. So like a trashy version of rumaki I guess. They're strangely addictive and the tray is always emptied quickly by party guests.
LizyG January 25, 2013
where can I find these water chestnuts? Are they canned?
Kristen M. January 25, 2013
Yes, they're canned, and you can often find them with other Asian ingredients at the grocery store. I've never seen them fresh myself, but if you ever do, here's what you'd do with them! http://startcooking.com/how-to-slice-and-peel-water-chestnuts
mamasroy January 23, 2013
I make these for every party, but instead of coating the bacon with mustard/sugar, I leave it alone, and serve the bacon wrapped water chestnuts with soy sauce on the side for dipping. It's insanely good! I will try this version too though, thanks!
I've never tried soy sauce, but I should! It seems like a popular ingredient in these things.
AntoniaJames January 23, 2013
We made these in the sixties for dinner parties, after discovering them in what I suspect was the first Craig Claiborne NYT cookbook. (As my mother's sous chef, I wrapped a gazillion of these.) We may have skipped the brown sugar because our bacon was rather sweet. The crunchy wetness of the water chestnuts really does set these apart from the gooey-chewy dates, figs, etc. that eventually became more popular. (I always put a crispy, toasted walnut half in the latter, with a few anise seeds, to get that definitive crunch when you bite down.) ;o)
The crunch is essential -- love that modification. Did you ever serve yours with chutney?
AntoniaJames January 24, 2013
No, but that may have been for practical reasons. Hors d'oeuvres were typically served by the "Littles" (younger sisters), who may have had difficulty handling a tray of these + dipping sauce. Also, everyone thought these were really good as is. ;o) P.S. I now own the (patently retro) trays on which we served these and the omnipresent crudités (of which I also made at least a gazillion).
thirschfeld January 23, 2013
I love water chestnuts wrapped in bacon. You know you altered my culinary cuisine map with the term Mock Polynesian. I had never heard that before but now I have a name for all those dishes I associate(in my mind) with key parties of the 60's. I am guessing Hawaii could have been ground zero for these.
Kenzi W. January 23, 2013
Does making these for myself tonight count as a cocktail party?
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