The holidays are quickly approaching. I am never ready. I blame it on the weather. Our weather gives us no hint the season is approaching. I am not complaining, just trying to explain my being out of sync. It was in the upper 80s today so I never think turkey or any of the fall/winter dishes until it is upon us, and then I am scrambling to get ready. But, this year I thought I would be a little more proactive and see if I could come up with a few appetizers to get the holidays going. I wanted them to be easy, but homemade. I was researching appetizers, when I came across Devils On Horseback. What the heck are those? More research….. I see that originally they are bacon-wrapped prunes, but while I like prunes I could not see myself feeding my guest prunes. If they have issues that would be their business…..
After a copious amount of research I found Martha Stewart’s version. Martha used dates. I love dates. I think they are nature’s candy.
Martha stuffed these little devils with Stilton cheese. I decided I would use Feta. I like the saltiness to counterbalance the sweetness of the date.
I feel a little irreverent saying this, but Martha said to wrap them in bacon and cook for 20 to 25 minutes. I was concerned about the bacon grease, and I did not want the cheese to cook that long so I took the liberty of baking the bacon until almost completely done, but still pliable.
I drained it well on paper towels and blotted as well, then wrapped it around the cheese stuffed date. Place them in the oven until heated, took them out of the oven and blotted one more time before I placed them on a serving tray.
So I have one hors d’oeuvre that is salty, sweet, creamy, and crispy all in one appetizer. Since I still have a couple weeks, back to my research to see what else I can make.
A word of caution, these Devils on Horseback are good warm, but be careful of the hot cheese.
- 24 large dates, pitted
- 12 slices bacon, halved crosswise
- ⅓ cup cubed Feta or Stilton cheese
- Preheat oven to 400 degrees.
- On parchment precook the bacon until done, but still pliable. Time depends on the thickness.
- Place 24 toothpicks in a small bowl filled with water; let soak 15 minutes.
- Make a slit in the dates lengthwise; remove the seed. Be careful not to cut all the way through.
- Stuff a cube of cheese in the pocket of each date.
- Wrap a piece of the precooked bacon around each date.
- Secure bacon with a toothpick.
- Place dates on prepared baking sheet.
- Bake until bacon is heated through.
- Blot on a paper towel, and then place on a serving try.
I am taking this to