Rumaki are one of those deceptively simple hors d’oeuvres that take some time and effort to make, but are worth every second. They’re almost guaranteed to disappear as quickly as you can put them out. The classic rumaki are made with chicken liver - this is a simplified recipe that’s easier to make on the fly.
You’ll need:
1 pound bacon (the leanest you can find)
2 (8 oz) cans sliced water chestnuts
Plain wooden toothpicks
2/3 cup white sugar
1 1/2 cups ketchup
Slice bacon horizontally into quarters - you’ll have lots of short strips. Open and drain water chestnuts. Wrap a 1/4 length section of bacon around a single sliced water chestnut, securing by poking a toothpick through the bacon and chestnut. Every once in a while, a water chestnut will split in half - don’t worry about it. It might fall apart, but most likely the bacon will hold it together.
In a bowl, combine sugar and ketchup. Dip each rumaki in the mixture, using a spoon to cover it entirely.
Place on a baking rack over a rimmed baking sheet, or on the top half of a broiler pan. Bake at 300 for 1 hour 15 minutes to 1 hour 30 minutes.
It’s best to finish these in the oven as you’re about to serve them. You can, however, pre-wrap them and store them in the fridge for up to 1 day.
Photos coming soon!
2 Responses
December 16th, 2008 at 3:20 pm
Yum! Try turkey bacon (for those of us who don’t eat pork).
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December 17th, 2008 at 9:21 pm
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