5 Ingredients or Fewer

Maple horseradish marinade with an hors d'oeuvres suggestion

March 26, 2011
3 Ratings
  • Serves 6
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

What You'll Need
  • 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
  • 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. Marinade
  2. Add a pinch of salt to the peeled, grated horseradish and let that sit for about 10 minutes..
  3. 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.
  1. Bacon and scallop, or water chestnut, hors d'oeuvres
  2. 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.
  3. 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.

See what other Food52ers are saying.

  • inpatskitchen
  • testkitchenette
  • lorigoldsby
  • sexyLAMBCHOPx
  • fiveandspice

31 Reviews

inpatskitchen March 24, 2012
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!!!
Sagegreen March 24, 2012
Thanks so much for letting me know, ipk!
testkitchenette April 1, 2011
Fantastic marinade for slow roasted salmon. I had to substitute honey for maple syrup.
Sagegreen April 4, 2011
Thanks, testkichenette. Glad to hear this worked with honey, too.
lorigoldsby March 30, 2011
just tried it with shrimp...yummmmmmmm (i thought you had me at bacon...but the maple is an inspiration!)...thanks!
Sagegreen March 31, 2011
Thanks, lori!
lorigoldsby March 29, 2012
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!
Sagegreen March 30, 2012
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 March 30, 2012
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!
testkitchenette March 28, 2011
Awesome, it's going on salmon tomorrow...thank you!
Sagegreen March 28, 2011
Great, thanks. I hope you get a good caramelized crust on the salmon! Let me know how it turns out.
sexyLAMBCHOPx March 27, 2011
Wow, does this combo sound tasty. Going to try with chicken.
Sagegreen March 27, 2011
Thanks, sLx. It is very versatile!
fiveandspice March 27, 2011
Great combo! And so easy! I think I'm going to try this with salmon.
Sagegreen March 27, 2011
Thanks, fiveandspice. Great choice with salmon!
fiveandspice April 4, 2011
I have some marinating today while I work - I've been looking forward to dinner since breakfast!
Sagegreen April 4, 2011
Thanks, fas. I think I need to have this tonight with salmon, too. What a horrible stormy, nasty day we have here!
fiveandspice April 4, 2011
No kidding! It's gross out there!
boulangere March 26, 2011
Simply wonderful!
Sagegreen March 27, 2011
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.
hardlikearmour March 26, 2011
Yum! Love the combo of savory, sweet, and pungent!
Sagegreen March 26, 2011
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.
hardlikearmour March 26, 2011
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!)
drbabs March 26, 2011
Such a creative play on an old recipe!
Sagegreen March 26, 2011
Thanks, drbabs. I was looking for simplicity!
inpatskitchen March 26, 2011
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!!
Sagegreen March 26, 2011
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.
TheWimpyVegetarian March 26, 2011
These sound great!!!!
Sagegreen March 26, 2011
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.
TheWimpyVegetarian March 26, 2011
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!
Sagegreen March 26, 2011
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).