Bacon Wrapped Water Chestnuts

Back in the 1960’s Rumaki was a popular cocktail party appetizer.  They were made with a piece of chicken liver and a half of a water chestnut wrapped in bacon.  I believe soy sauce, or perhaps teriyaki, was used too.  Now, I do enjoy chicken livers, but I know they’re not everyone’s “cup of tea”.  I found this recipe to make this tasty treat, sans the chicken liver.  It’s delicious.  The soy sauce, brown sugar and ketchup makes a salty sweet sauce that candy’s the bacon.  The crunch of the water chestnut wrapped in the syrupy smoky bacon is shear perfection.  Crunchy, salty and sweet – all in one bite on a toothpick.  Sounds like heaven to me – and tasted like it too!

Ingredients:

2 (8 oz.) cans whole water chestnuts, drained and patted dry

1 lb. lean bacon, cut in half

1 1/4 cups brown sugar

3/4 cup ketchup

1/4 cup Soy Sauce

1 heaping teaspoon of dry mustard

1 teaspoon of Chinese Hot mustard

Toothpicks

Directions:

Preheat oven to 350 degrees Fahrenheit.

Soak water chestnuts in Kikkoman soy sauce for 15 minutes, stirring a few times to make sure they are fully coated.

Remove water chestnuts from soy sauce.

Wrap 1/2 strip of bacon around each; secure with toothpicks.

Reserve soy sauce.

Place chestnuts toothpick side up in a 7” x 11” glass baking dish. Bake at 350 degrees Fahrenheit for 30 to 40 minutes or until desired crispness.

Remove chestnuts from dish and drain grease. Replace chestnuts in the same dish.

Meanwhile, add ketchup and brown sugar to reserved soy sauce, stir well to combine.  Pour sauce evenly over the chestnuts to coat.

Bake chestnuts an additional 25 to 35 minutes.

Click here for printable recipe.

Bailey's Chocolate Mousse

What did we do before Pinterest?  This is my “go to” resource when looking for new recipes.  This dessert was heavenly!!  The perfect combination of sweet and creamy.  The chocolate and Bailey’s are a delight on the tongue.  The mousse is so silky and decadent.  What a great dessert that is satisfying – yet light enough that you don’t feel over full after dinner.  It really was like eating a sweet, creamy, chocolate cloud!

This will serve six.  There were only four of us at dinner, so I dished into four healthy servings.  Now I wish I had made six so we would have had leftovers today!

Ingredients:

2 tsp. unflavored gelatin

2 Tbsp. cold water

¼ c. boiling water

½ c. sugar

3 Tbsp. cocoa powder

1½ c. heavy cream, very cold

½ c. Baileys Irish Cream, very cold

1 tsp. vanilla

Whipped Cream and Chocolate Shavings for Garnish

Instructions:

Note: Before beginning, prep bowl and beaters by placing in the freezer for 15-20 minutes to chill.

Sprinkle gelatin over cold water in small bowl; stir and let stand 1 minute to soften.

Add boiling water; stir until gelatin is completely dissolved. Let stand to cool.

Stir together sugar and cocoa in a large mixing bowl; add heavy cream.

Beat at medium-high speed until stiff peaks form; gradually pour in Baileys, vanilla, and gelatin mixture, beating continuously at high speed until well-blended and soft peaks form.

Let stand 5 minutes to thicken.  Spoon into serving dishes and place in refrigerator to chill.

Chill 1 hour or until ready to serve.

Garnish with Whipped Cream and Chocolate Shavings

Click here for printable recipe.