 |
| Detail of medieval stained glass from Sainte-Chapelle de Paris, now at the Musée National du Moyen Âge, Paris |
No, no, not that kind of Devil on horseback! These:
... wonderful little savory-salty-sweet-smoky hors d'oeuvres that go great with cocktails, as party tidbits or as appetizers. They're often only prunes (or dates) wrapped in bacon, but I got the idea (from Jennifer Paterson) to stuff in a bit of chicken liver which I think makes them more interesting. I've no idea why they're called Devils on Horseback— there's another, similar dish called Angels on Horseback, which is an oyster wrapped in bacon, skewered and cooked. If you wish to be gastronomically and religiously ecumenical, you could serve both culinary equestrians, Godly and Satanic, together.
Devils On Horseback
Ingredients:
- chicken livers
- about 2 tablespoons butter
- Cayenne pepper
- salt
- medium-size pitted prunes
- about 2 cups Sercial or Rainwater Madeira, Tawny Port, or brewed black tea
- good-quality sliced smoked bacon
- toothpicks or small wooden or bamboo skewers
- A baking tray, lined with aluminum foil for convenience
Soak the prunes in the Madeira, Port or tea for at least an hour, or up to 24 hours, then drain and dry the prunes slightly with paper towels. If you've used Madeira or Port, don't throw it away after the soak— drink it! The pruny nuance is delicious.
About 30 minutes before you plan to cook the Devils, put the toothpicks or skewers in a little bowl of water to soak; this helps prevent them burning in the oven.
Preheat oven to 450º F.
Trim the chicken livers, removing any membrane that's still attached, then dry them with paper towels. Melt the butter in a sauté pan over medium high heat. Gently sauté the livers on both sides for a few minutes. Do not overcook. The livers should be firmed but still quite pink inside; overcooked livers are crumbly, dry and terrible to eat. Remove the cooked livers to a cutting board and slice them into pieces that will fit inside a prune. Sprinkle the liver pieces with the Cayenne pepper and a little salt.
Take a soaked prune and stuff it with a piece of liver. Flatten out a piece of bacon and cut it in half, then roll one of the halves firmly 'round the stuffed prune. Pierce the whole thing with one of the soaked toothpicks, then place it on the baking tray. Repeat this process until all the prunes are stuffed, wrapped and pierced and placed on the tray, about 1.5 inches apart.
Put the baking tray into the preheated oven and cook for about 7-9 minutes, then carefully flip each Devil over using tongs. Place the tray back into the oven for about another 7-9 minutes, until the bacon is cooked, crisped and a bit browned.
Serve hot.
