Angels on horseback

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Angels on horseback
savoury
Serving temperatureHot
Main ingredientsOysters, bacon
Food energy
(per serving)
160~ [1] kcal

Angels on horseback is a hot

savoury made of oysters wrapped with bacon. The dish, when served atop breads, can also be a canapé.[2]

The dish is typically prepared by rolling shucked oysters in bacon and baking them in an oven. Modern variations of angels on horseback include skewering and frying. Serving can vary widely to taste on either skewers or breads, with additional accompaniments or condiments. Angels on horseback differ from the similar, fruit-based, devils on horseback, but the dishes' names are sometimes erroneously considered synonyms.

Classification

Angels on horseback can be served as an

digestifs.[3] One cookbook including angels on horseback as a savoury is the 1905 Savouries Simplified, by Constance Peel.[4]

Angels on horseback should not be confused with devils on horseback. The latter dish, which is derived from the former, uses fruit, typically prunes or dates.[5] American and British chefs including Martha Stewart and Martin Blunos recognise the distinction between the dishes,[5] and though food writer John Ayto does too, he notes that the names have often been used interchangeably.[6][7] This has been traced to a Chicago Tribune article and James Beard who "insisted that angels on horseback required ham as a wrapper, and that if bacon were used, what you'd have would be devils on horseback."[8]

History

The origins of the dish are unclear. The name most likely derives from the French anges à cheval,

Mrs Beeton's Book of Household Management.[9][11] However, there is a reference in an Australian newspaper to the dish, which includes a brief recipe, from 1882.[12]

References to angels on horseback in the United States date to the mid- to late 1890s.

broiled. The article suggests serving the dish with lemon and parsley, but without toast.[16] In the 1930s, they are suggested as part of a picnic menu,[17] and in 1948 again as an appetizer.[18] In the 1950s, American newspapers featured the dish with interest, from papers including the Chicago Tribune, with the articles "For Oyster Treat, Try Angels on Horseback: They're Delectable Appetizer Sunday Menu",[19] and "These Angels on Horseback Are Oysters",[20] and the Los Angeles Times.[21]

Angels on horseback did achieve a certain popularity in the 1960s in Washington, D.C.; Evangeline Bruce, wife of US ambassador and diplomatic envoy David K. E. Bruce and renowned for her "Washington soirees",[22] served them regularly during the Kennedy administration but even there, the name itself was not commonplace, as suggested by the words of gossip columnist Liz Smith: "Sometimes the oysters were raw, sometimes they were grilled and wrapped in bacon. Then Mrs. Bruce called them Angels on Horseback."[23] As late as the 1980s, the Chicago Tribune published an article calling the dish "intriguing", suggesting it had not yet become commonplace in the United States.[24]

Publications from the 1990s onwards discuss angels on horseback as an indulgence or a delicacy. 1001 Foods to Die For noted it as an indulgence in North America due to the elevation of oysters to a delicacy status.[25] The Diner's Dictionary: Word Origins of Food and Drink noted that the luxury of oysters results in cocktail sausages replacing the oysters.[6]

Preparation

According to the classic recipe, shucked oysters are wrapped in bacon which is then broiled in the oven, about three minutes per side.[26] An early recipe, from 1902, suggests frying the skewered oysters and bacon in butter.[27] The dish is often served on toast, though if prepared on skewers and broiled, it can be eaten straight from the skewer.[16]

Variations on the preparation and presentation of the angels on horseback vary considerably. In Feng Shui Food, it is prepared by rolling a shucked oyster in bacon and skewering it with a cocktail stick, fried and served with a squeeze of lime.[28] Joanna Pruess's book Seduced by Bacon includes a recipe for "Angels and Devils", with the suggestion that "a little hot red pepper sauce can transform them from heavenly to hellishly hot tasting, or somewhere inbetween."[29] Myles Bader, author of The Wizard of Food's Encyclopedia of Kitchen & Cooking Secrets, suggests serving angels on horseback on toast with a lemon wedge or hollandaise sauce.[30] An Italian variant replaces bacon with prosciutto.[31]

See also

References

  1. ^ "Angels on Horseback Recipe". Nutrition Rank. Archived from the original on 17 January 2014. Retrieved 17 January 2014.
  2. ^
    ISBN 978-0-313-31436-0
    .
  3. ^ Claiborne, Craig (21 August 1979). "Angels on horseback - A Classic Savory". Eugene Register-Guard. Retrieved 23 January 2014.
  4. ^ Peel, Constance (1905). Savouries Simplified. A. Constable & Company. p. 94. Angels on horseback savoury.
  5. ^ a b "How to make the best devils on horseback". Metro. 19 December 2012. Retrieved 23 January 2014.
  6. ^
    ISBN 978-0-19-174443-3
    . Angels on horseback food.
  7. ISBN 9780192800251
    . Retrieved 17 January 2014.
  8. ^ Grace, Robert (3 June 2004). "'Angels on Horseback' Said to Be 'Heaven-Sent' Oyster Dish". Met News. Retrieved 23 January 2014.
  9. ^
    ISBN 978-0-415-02647-5
    .
  10. ISBN 978-0-313-31436-0
    .
  11. ^ "Angel". Oxford English Dictionary. Vol. Online edition. Oxford University Press. 2009.
  12. ^ "Queer Name for a Dish". Maitland Mercury. 1882-06-08. p. 8. Retrieved 2009-05-11.
  13. ^ Corson, Juliet (1896-05-17). "Service of Fruit at Luncheon; The Pineapple as a Digestive and Remedial Agent" (PDF). The New York Times. p. 21. Retrieved 2009-05-11.
  14. Chicago Daily Tribune. 1898-04-05. p. 8. Archived from the original
    on 2012-10-20. Retrieved 2009-05-11.
  15. ^ "Housekeepers' Department". Boston Daily Globe. 1898-08-21. p. 28. Archived from the original on 2009-06-08. Retrieved 2009-05-11.
  16. ^ a b Corson, Juliet (1896-05-18). "Society at the Capital: Dishes for Sultry Weather" (PDF). The New York Times. Retrieved 2009-05-11.
  17. ^ "'Angels on Horseback' Newest Thing Designed for the Picnic Menu". The Evening Independent. St. Petersburg, Florida. 1939-07-31.
  18. ^ Meade, Mary (1948-12-01). "By Any Name—Oysters Delight as Appetizers". Chicago Tribune. p. A3. Archived from the original on 2012-10-20. Retrieved 2009-05-11.
  19. ^ Meade, Mary (1953-01-24). "For Oyster Treat, Try Angels on Horseback: They're Delectable Appetizer Sunday Menu". Chicago Tribune. Archived from the original on 2009-06-08. Retrieved 2009-05-11.
  20. ^ "These Angels on Horseback Are Oysters". Chicago Tribune. 1959-04-03. p. B9. Archived from the original on 2009-06-08. Retrieved 2009-05-11.
  21. ^ Manners, Marian (1954-10-17). "Angels on Horseback, English Monkey? Those Are Recipes!". Los Angeles Times. Archived from the original on 2009-06-08. Retrieved 2009-05-11.
  22. ^ Barron, James (1995-12-14). "Evangeline Bruce, 77, Hostess Known for Washington Soirees". The New York Times. Retrieved 2009-05-29.
  23. ISBN 978-0-7432-5156-3
    .
  24. ^ Claiborne, Craig; Franey, Pierre (1983-11-17). "Intriguing British savories: Angels on horseback ride to the aid of the palate". Chicago Tribune. p. NW1. Archived from the original on 2012-10-20. Retrieved 2009-05-11.
  25. ISBN 9780740770432
    . Angels on horseback food.
  26. ISBN 978-1-57061-170-4
    .
  27. ^ Harland, Marion; Herrick, Christine Terhune (1902). 365 Luncheon Dishes: A Luncheon Dish for Every Day in the Year. G.W. Jacobs. pp. 59–60.
  28. ISBN 9781585741335. Retrieved 17 January 2014.[permanent dead link
    ]
  29. ISBN 978-1-59228-851-9
    .
  30. ISBN 9781609110178
    .
  31. ^ Young, Edward (21 December 1995). "Shamelessly Simple Starters for Holiday Fetes". The Christian Science Monitor. Archived from the original on 9 March 2016. Retrieved 23 January 2014.

External links

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