The Pioneer Woman Tasty Kitchen
Profile Photo

Devils on Horseback with Gochujang Gastrique

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

6
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Solve all of your holiday entertaining woes with these epic sweet and sour Devils on Horseback with Gochujang Gastrique!

Ingredients

  • 12  Medjool Dates, Pitted
  • 2 ounces, fluid Herb Chevre
  • 4 strips Applewood Smoked Bacon, Cut In Thirds Crosswise
  • Sea Salt For Finishing
  • FOR THE GASTRIQUE:
  • ¼ cups Sugar
  • 1 Tablespoon Water
  • ¼ cups Red Wine Vinegar
  • 1 teaspoon Gochujang Sauce

Preparation

Preheat oven to 375ºF.

Spread open the slit in the date. Take about ½ to 1 teaspoon of goat cheese and press into the date. Take care not to overfill them. Wrap each filled date in 1/3 slice of bacon and secure with a toothpick. Place on a rimmed baking sheet and bake for 25–30 minutes, or until bacon is fully crisped.

While dates cook, prepare gastrique. Combine sugar and water in a small heavy-bottomed saucepan. Cook over medium-high heat until sugar is dissolved. Continue to cook without stirring until the liquid reaches a light blond caramel color, 5–8 minutes, swirling gently to help mixture cook evenly. Add red wine vinegar all at once (mixture will boil very rapidly).

Continue to cook until sugar is re-dissolved, about 3 minutes. Add gochujang to the pan and reduce until slightly syrupy, about 2 to 3 minutes. Remove from heat.

Pat the dates on a paper towel to remove excess grease once cooled slightly. Pour slightly cooled gastrique over the top of the dates, avoiding the toothpicks as much as possible.

Sprinkle the tops of the dates with sea salt and serve after they’ve cooled for a few minutes.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Fried Squash Blossoms with Crab
Profile Photo by Sabrina Russo in Appetizers
Crab and mascarpone stuffed zucchini blossoms bring fried squash blossoms to...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Beef Jerky
Profile Photo by PW Food & Friends in Appetizers
Homemade beef jerky made in the oven! From Sommer Collier of A...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Intermediate


0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Pimento Cheese Spread
Profile Photo by Niki Medlin | Artzy Foodie in Appetizers
My pimento cheese spread is smoky, and slightly spicy, with just...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Cheddar Bacon Ranch Dip
Profile Photo by Leigh Suznovich of Jeanie and Lulu's Kitchen in Appetizers
This is such a fantastic, flavorful and simple warm and gooey...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy