My husband and I used to have a dinner made up completely of appetizers on New Year's Eve. Then we changed our diets a few years ago and the tradition got lost. Well, I think it's time to resurrect the ritual. My favorite appetizer is cheese and crackers, but sometimes I can be persuaded to try something a little more complicated and fancy, like this recipe I'm sharing with you today.
This recipe for Bacon-Wrapped Water Chestnuts is from Food.com and as the descriptions says, is pretty old. I did some research and it appears to be a simplified version of a recipe called "rumaki," which was popular in the 1950's and 60's and made with chicken livers..... Well, no matter how old it is or what it was made with, it is one of those rare recipes that is naturally low-FODMAP. It's also so delicious that it never goes out of style.
The only difficult part I found with the recipe was the drippings burning on the baking sheet underneath. While this baking method works great to reduce the fat, it makes for a bit of a mess. You will definitely want to place a sheet of aluminum foil underneath and change it out halfway through baking. Otherwise, you might find yourself with some burned bacon dripping smells wafting through the house.
I have found that the size of whole chestnuts varies widely with the brand used. The first time I made this recipe, I used a brand that had quite large whole chestnuts. In further makings of the recipe (after moving to Iowa and finding other brands available), I had to deal with much smaller whole chestnuts. Well, no matter the size, this recipe can work for you. Simply cut the bacon in just the right size to wrap around the water chestnut. For the larger water chestnuts, I cut the bacon in half. For the smaller chestnuts, I found cutting the bacon into thirds was the right size. Do what feels right.
I would like to extend a big thank you to all my readers for sticking with me this past year, even though my post writing has been sporadic. I'm hoping for a calmer new year with more time to work on Delicious as it Looks. I wish you a happy and healthy new year!
Bacon-Wrapped Water Chestnuts
Low-FODMAP, Gluten-Free, Dairy-Free
1 - 8 oz. can whole water chestnuts, drained
1/4 cup soy sauce or gluten-free tamari
1/4 cup brown sugar
8 oz. bacon (approximately 8 slices)
- Place water chestnuts in a small bowl with the soy sauce or tamari and marinate in the refrigerator for one hour. Drain.
- Heat oven to 400 degrees F. Line a large cookie sheet with foil and place a metal cooling rack on top.
- Cut bacon in half, thirds or quarters crosswise, depending on the size and count of water chestnuts.
- Place the brown sugar on a plate and roll each water chestnut in the brown sugar. Wrap each chestnut with a piece of bacon and secure with a toothpick. Place on the baking rack.
- Bake for 30 minutes, changing the foil halfway through, until golden brown.