True story. One evening back in the 80s, I was servings these little darlings as an appetizer for some type of large gathering at our Bellevue home. And being the savvy hostess that I am, I knew I would need at least 2 pans of these guys. And for those of you who didn’t know me when, or never stood in my Bellevue kitchen, the counter space was limited. So, I decided to use the top shelf of my dishwasher to store the 2nd pan of chestnuts while the first pan was happily baking away in the oven. And as with every party ever thrown by anyone, and regardless of the size of your kitchen (mine was quite small), there is never enough floor space to hold all the guests that want to be in the kitchen with the hostess. After all, it’s the action center of any party!
So our dear friend Jim was happily kibitzing with me and a few other folk, when he leaned back against the dishwasher. To my old Kitchenaid dishwasher, this was the sign to start your engine. I immediately realized what had happened (I was a lot younger then) and turned off the dishwasher before it could do any real damage. But we sure did have a great laugh at Jims’ expense. And yes, of course we ate the slightly moistened 2nd batch! What’s a little water after all?
Now, having shared a fun reminiscence with you, I should tell you more about this recipe. First of all, it’s about as easy to prepare as it gets. Four simple ingredients. But what happens when you mix those ingredients together is almost magical. So, next time you need an appetizer that is sure to please almost everyone, make a batch of these bacon wrapped chestnuts. And yes, this appetizer is kind of retro. But I like dishes that have stood the test of time. And even though you may have made these earlier in your life, you may have forgotten how truly yummy they are. Think of this then, as merely a reminder to continue preparing and serving what others might consider an outmoded dish. Some of those so called archaic recipes remain delightful. Who knows, I may even share my recipe for Flintstone Bread Dip with you in the near future. First of course I have to make certain Spice Island still makes Beau Monde seasoning. But if they do, I’m all over it. Flintstone dip remains one of my favorite dips. Stay tuned.
2-3 cans whole water chestnuts, drained
¾ c. soy sauce, or more as needed (no fancy soy sauce required – just simple Kikkoman works the best)
granulated sugar
1 lb. thinly sliced meaty bacon, cut in thirds crossways
If the water chestnuts are really large, you may want to cut them in half. Place in a shallow pan with the soy sauce. Make sure each chestnut is at least 2/3rds submerged. If not, add a little more soy sauce. Allow to sit in the soy sauce for a couple of hours. Turn frequently while the chestnuts are bathing.
When ready to assemble, drain each chestnut briefly and roll in sugar. Wrap a piece of bacon around each chestnut and secure the bacon with a wooden toothpick.
Arrange on a wire rack in a shallow baking pan toothpick side up. (Chestnuts should not be allowed to touch. They need room to crisp up nicely.) Pour in enough water to cover the bottom of the pan.
Bake in a pre-heated 400 degree oven until the bacon in browned and crisp, 25-30 minutes. Remove from oven and drain on paper towels. Can be made ahead and re-heated in your microwave just before serving.
Warning: These are absolutely delicious and so very easy to pop in your mouth. And one is simply not enough! So either limit your number of guests, or make twice as many as you think you will need. Because regardless of what else you are serving, these babies are everyone’s favorite and always the first to go.