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.
