Ah Rumaki

One of my favorite treats was candied spiced apple rings. WAS.

 
I made the mistake of loading up on the stuff at a salad bar when I was little, only to be fooled that canned beets looked exactly the same as my beloved candied apple rings. So, there I sat with a plate full of beets and a mother advising that since ‘I just HAD to have it, then I just HAVE to eat it’

 
It may be a little dramatic to say this was one of the most traumatic experiences of my life.

 
On that day I decided my darling candied spiced apple rings were nothing but traitors and I vowed never to be fooled by their beauty again.

 
I learned this same lesson when someone was serving rumaki. How was I supposed to know the traditional ingredients included chicken livers and dates?

 
What the what? Who does that?

 
In this neck of the woods we only use 5 ingredients and none of them rhyme with Apalachicola River (or just the word river if you want to be all boring)

Rumaki
1 can whole water chestnuts (drained)
1 pound of bacon
1 clove garlic (minced)
1/4 cup soy sauce
1/4 cup teriyaki sauce

about 25 toothpicks
In a medium bowl add the soy sauce, teriyaki sauce, and the drained chestnuts. Cover and marinate in fridge for a couple hours.
(soak your toothpicks in a cup of water at this time too)
Preheat oven to 375. Line a jelly roll pan or 9×13 pan with foil or parchment paper and place a metal cooking rack on top or use a broiler pan so that the drippings can fall off.

Cut the bacon slices in half or in thirds, depending on how big the bacon is. Drain water chestnuts from marinade. Roll one water chestnut in a piece of bacon, secure w/ toothpick. Bake 30-40 minutes or until bacon is crisp.
Serve warm
(I LOVE a good Tzatziki sauce with these)

making rumaki today

making rumaki today

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