Angels on Horseback: Three Delicious Recipes for a Classic Appetizer
Angels on Horseback. The name alone evokes images of elegance, decadence, and a certain air of mystery. But beyond the romantic moniker lies a surprisingly simple, yet utterly delightful, appetizer. This classic dish, dating back to at least the late 19th century, features oysters wrapped in bacon and then grilled, baked, or fried. The combination of the briny, slightly sweet oyster with the salty, smoky bacon creates a flavor explosion that’s both sophisticated and comforting. This article will explore three different approaches to making Angels on Horseback, offering variations on the traditional recipe and providing detailed instructions for achieving perfect results every time.
## What Are Angels on Horseback?
For those unfamiliar, Angels on Horseback are essentially bacon-wrapped oysters. The traditional preparation involves shucking fresh oysters, wrapping them in bacon, securing them with a toothpick, and then cooking them until the bacon is crisp and the oyster is plump and cooked through. While simple in concept, the execution requires a bit of attention to detail to ensure the oysters are cooked properly and the bacon is rendered perfectly. The dish is typically served hot as an appetizer or hors d’oeuvre, often accompanied by lemon wedges or a flavorful sauce.
## The Allure of Angels on Horseback
So, what makes Angels on Horseback so appealing? Several factors contribute to their enduring popularity:
* **Flavor Contrast:** The combination of salty bacon and briny oyster is a match made in culinary heaven. The contrasting flavors create a complex and satisfying taste experience.
* **Textural Harmony:** The crispiness of the bacon complements the soft, yielding texture of the oyster, providing a delightful textural contrast.
* **Simplicity:** Despite their sophisticated reputation, Angels on Horseback are relatively easy to prepare, requiring only a few ingredients and minimal cooking time.
* **Elegance:** They are perceived as elegant and decadent, making them a perfect choice for special occasions or dinner parties.
## Recipe 1: Classic Baked Angels on Horseback
This recipe is a straightforward and reliable method for making Angels on Horseback. Baking allows for even cooking and minimizes the risk of overcooking the oysters.
**Ingredients:**
* 12 fresh oysters, shucked (reserve the liquor if desired)
* 6 slices of bacon, cut in half (thin-cut bacon works best)
* Freshly ground black pepper
* Lemon wedges, for serving (optional)
* Hot sauce, for serving (optional)
**Equipment:**
* Baking sheet
* Parchment paper or aluminum foil
* Toothpicks
**Instructions:**
1. **Prepare the Oysters:** Carefully shuck the oysters, reserving the liquor if you plan to use it in a sauce. Drain the oysters and pat them dry with paper towels. This helps the bacon crisp up nicely.
2. **Wrap the Oysters:** Wrap each oyster with a half-slice of bacon, overlapping the edges. Secure the bacon with a toothpick, piercing through the bacon and the oyster to hold everything in place. Make sure the bacon is wrapped snugly around the oyster.
3. **Arrange on Baking Sheet:** Line a baking sheet with parchment paper or aluminum foil. This will prevent the bacon from sticking and make cleanup easier. Place the wrapped oysters on the baking sheet, ensuring they are not overcrowded.
4. **Season:** Lightly sprinkle the Angels on Horseback with freshly ground black pepper. Avoid adding salt, as the bacon is already salty enough.
5. **Bake:** Preheat your oven to 400°F (200°C). Bake the Angels on Horseback for 12-15 minutes, or until the bacon is crisp and golden brown and the oysters are plump and cooked through. The cooking time may vary depending on the thickness of the bacon and the size of the oysters. Keep a close eye on them to prevent overcooking.
6. **Serve Immediately:** Remove the Angels on Horseback from the oven and transfer them to a serving platter. Serve immediately with lemon wedges and hot sauce, if desired. The toothpicks can be removed before serving, but they also serve as a reminder to your guests that they are there.
**Tips for Success:**
* **Use fresh, high-quality oysters:** The quality of the oysters will significantly impact the overall flavor of the dish. Opt for fresh, plump oysters with a clean, briny aroma.
* **Choose thin-cut bacon:** Thin-cut bacon crisps up more quickly and evenly than thick-cut bacon.
* **Don’t overcrowd the baking sheet:** Overcrowding the baking sheet will prevent the bacon from crisping properly. Bake the Angels on Horseback in batches if necessary.
* **Keep a close eye on the cooking time:** Oysters can become rubbery if overcooked, so it’s important to monitor them closely and remove them from the oven as soon as the bacon is crisp and the oysters are cooked through.
## Recipe 2: Grilled Angels on Horseback
Grilling Angels on Horseback imparts a smoky flavor that complements the bacon and oyster beautifully. This method is ideal for warm weather gatherings and outdoor entertaining.
**Ingredients:**
* 12 fresh oysters, shucked (reserve the liquor if desired)
* 6 slices of bacon, cut in half (avoid sugar-cured bacon)
* Olive oil
* Freshly ground black pepper
* Lemon wedges, for serving (optional)
* Your favorite barbecue sauce, for serving (optional)
**Equipment:**
* Grill (gas or charcoal)
* Grill grate or skewers
* Toothpicks
* Small bowl for olive oil
* Pastry brush
**Instructions:**
1. **Prepare the Grill:** Preheat your grill to medium heat. If using a charcoal grill, make sure the coals are evenly distributed.
2. **Prepare the Oysters:** Carefully shuck the oysters, reserving the liquor if you plan to use it in a sauce. Drain the oysters and pat them dry with paper towels.
3. **Wrap the Oysters:** Wrap each oyster with a half-slice of bacon, overlapping the edges. Secure the bacon with a toothpick, piercing through the bacon and the oyster to hold everything in place. Make sure the bacon is wrapped snugly around the oyster.
4. **Brush with Olive Oil:** Lightly brush the wrapped oysters with olive oil. This will help prevent them from sticking to the grill grate and add a touch of richness.
5. **Season:** Lightly sprinkle the Angels on Horseback with freshly ground black pepper.
6. **Grill:** Place the wrapped oysters on the grill grate or thread them onto skewers (if using skewers, alternate oysters to promote even cooking). Grill for 3-4 minutes per side, or until the bacon is crisp and golden brown and the oysters are plump and cooked through. Be careful not to overcook the oysters, as they will become rubbery. Close the grill lid between flips to maintain the heat.
7. **Serve Immediately:** Remove the Angels on Horseback from the grill and transfer them to a serving platter. Serve immediately with lemon wedges and barbecue sauce, if desired.
**Tips for Success:**
* **Use a clean and oiled grill grate:** A clean and oiled grill grate will prevent the bacon from sticking and ensure even cooking.
* **Avoid sugar-cured bacon:** Sugar-cured bacon can burn easily on the grill. Opt for regular bacon instead.
* **Don’t overcrowd the grill:** Overcrowding the grill will lower the temperature and prevent the bacon from crisping properly.
* **Monitor the cooking time closely:** Grilling can be a bit more unpredictable than baking, so it’s important to monitor the cooking time closely and adjust the heat as needed.
* **Consider using skewers:** Skewers can make it easier to flip the Angels on Horseback on the grill and ensure even cooking.
## Recipe 3: Pan-Fried Angels on Horseback with Sherry Vinegar Glaze
This recipe takes a slightly more sophisticated approach, pan-frying the Angels on Horseback to achieve a crispy exterior and then finishing them with a tangy sherry vinegar glaze.
**Ingredients:**
* 12 fresh oysters, shucked (reserve the liquor if desired)
* 6 slices of bacon, cut in half
* 1 tablespoon olive oil
* Freshly ground black pepper
* 2 tablespoons sherry vinegar
* 1 tablespoon honey
* 1/4 teaspoon red pepper flakes (optional)
* Chopped fresh parsley, for garnish
**Equipment:**
* Large skillet
* Toothpicks
* Small bowl for glaze
* Whisk
**Instructions:**
1. **Prepare the Oysters:** Carefully shuck the oysters, reserving the liquor if you plan to use it in the glaze. Drain the oysters and pat them dry with paper towels.
2. **Wrap the Oysters:** Wrap each oyster with a half-slice of bacon, overlapping the edges. Secure the bacon with a toothpick, piercing through the bacon and the oyster to hold everything in place. Make sure the bacon is wrapped snugly around the oyster.
3. **Pan-Fry:** Heat the olive oil in a large skillet over medium heat. Add the wrapped oysters to the skillet, being careful not to overcrowd the pan. Cook for 3-4 minutes per side, or until the bacon is crisp and golden brown and the oysters are plump and cooked through. Work in batches if necessary to avoid overcrowding.
4. **Prepare the Sherry Vinegar Glaze:** While the Angels on Horseback are cooking, prepare the sherry vinegar glaze. In a small bowl, whisk together the sherry vinegar, honey, reserved oyster liquor (if using), and red pepper flakes (if using). If not using oyster liquor, add a tablespoon of water to thin the glaze.
5. **Glaze the Angels on Horseback:** Once the Angels on Horseback are cooked through, pour the sherry vinegar glaze into the skillet. Cook for 1-2 minutes, or until the glaze has thickened slightly and coats the Angels on Horseback. Spoon the glaze over the Angels on Horseback to ensure they are evenly coated.
6. **Serve Immediately:** Remove the Angels on Horseback from the skillet and transfer them to a serving platter. Garnish with chopped fresh parsley and serve immediately.
**Tips for Success:**
* **Don’t overcrowd the skillet:** Overcrowding the skillet will lower the temperature and prevent the bacon from crisping properly. Cook the Angels on Horseback in batches if necessary.
* **Adjust the heat as needed:** Monitor the heat closely to prevent the bacon from burning. If the bacon is browning too quickly, reduce the heat.
* **Don’t overcook the glaze:** Overcooking the glaze can result in a bitter flavor. Remove the skillet from the heat as soon as the glaze has thickened slightly.
* **Use high-quality sherry vinegar:** The quality of the sherry vinegar will significantly impact the flavor of the glaze. Opt for a good-quality sherry vinegar with a rich, complex flavor.
## Variations and Serving Suggestions
While the above recipes provide a solid foundation, there are many ways to customize Angels on Horseback to suit your taste preferences.
* **Spice it Up:** Add a pinch of cayenne pepper or a dash of hot sauce to the bacon before wrapping the oysters for an extra kick.
* **Sweeten the Deal:** Brush the bacon with a maple syrup glaze before cooking for a touch of sweetness.
* **Add Herbs:** Incorporate fresh herbs like thyme, rosemary, or chives into the bacon wrapping for added flavor.
* **Use Different Types of Bacon:** Experiment with different types of bacon, such as applewood-smoked bacon or peppered bacon, for unique flavor profiles.
* **Serve with Dipping Sauces:** Offer a variety of dipping sauces, such as cocktail sauce, remoulade sauce, or aioli, to complement the Angels on Horseback.
* **Pair with Wine:** Angels on Horseback pair well with crisp white wines like Sauvignon Blanc, Pinot Grigio, or Albariño. Sparkling wine or Champagne is also an excellent choice.
## Conclusion
Angels on Horseback are a timeless appetizer that’s sure to impress your guests. Whether you choose to bake, grill, or pan-fry them, the combination of salty bacon and briny oyster is a guaranteed crowd-pleaser. With a little practice and attention to detail, you can easily master this classic dish and create a memorable culinary experience. So, gather your ingredients, fire up the oven or grill, and prepare to indulge in the heavenly flavors of Angels on Horseback! Enjoy!