Prepare to elevate your appetizer game with a timeless classic, reimagined! Our Maple-Sriracha Devils on Horseback recipe takes the beloved sweet and savory combination to new heights. Juicy Medjool dates are generously stuffed with piquant blue cheese, expertly wrapped in crispy bacon, and then finished with a irresistible Maple-Sriracha glaze. This harmonious blend of flavors and textures creates a truly unforgettable hors d’oeuvre, perfect for any occasion – from festive holiday gatherings like Christmas and New Year’s Eve to casual game day parties, or simply as an impressive starter that will dazzle your guests.
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Discovering Devils on Horseback: A Sweet and Savory History
Devils on Horseback are a classic hors d’oeuvre that masterfully combines sweet fruit with salty, savory bacon. At its core, this delightful bite features prunes or dates, typically stuffed with a flavorful filling and then wrapped in bacon before being baked until crisp. Tracing their origins back to 19th-century Britain, these appetizers are often considered a playful counterpart to “Angels on Horseback,” which are bacon-wrapped oysters.
While Devils on Horseback might evoke a sense of nostalgia for many, particularly recalling their popular resurgence as party fare in the United States during the 1970s, their appeal has proven enduring. As the saying goes, “everything old is new again,” and indeed, this retro recipe has been making a significant comeback. Over the past few years, you’ll find them frequently gracing the menus of upscale restaurants and casual pubs alike, a testament to their timeless charm and satisfying flavor profile.
The traditional preparation of Devils on Horseback often involves prunes, sometimes soaked in tea or Armagnac to enhance their flavor and tenderness. However, modern variations are plentiful. Here in the US, dates are a far more common choice than prunes, offering a naturally sweeter and more succulent base. Fillings can also vary widely; while some recipes opt for simple nuts like almonds, others incorporate rich chutneys or, as in our case, a bold and creamy cheese.
The fundamental concept, however, remains consistent across all iterations: a tender date or prune, generously stuffed, and then lovingly encased in a strip of bacon, baked to crispy perfection. Our particular rendition elevates this classic with a devilishly delicious, non-traditional twist. We choose to stuff our plump Medjool dates with a robust blue cheese, creating a rich and tangy interior. What truly sets this recipe apart, though, is the Maple-Sriracha glaze, brushed over the bacon before and during baking. This innovative glaze not only imparts an extra layer of beautiful caramelization to the bacon but also introduces a subtle yet exciting kick of heat at the finish, balancing the sweetness of the date and the saltiness of the bacon with delightful precision.
Key Ingredients for Irresistible Blue Cheese Stuffed Dates
Crafting these gourmet Devils on Horseback is surprisingly straightforward, requiring just five core ingredients. The quality of each component, however, plays a significant role in the final flavor and texture. Let’s delve into what you’ll need to create this memorable appetizer.
Choosing the Best Dates
For this recipe, we highly recommend using Medjool dates. These dates are often hailed as the “king of dates” for good reason. They are notably plumper, possess a lusciously moist texture, and offer a rich, caramel-like sweetness that is unmatched by other varieties, such as the thinner and drier Deglet Noor dates. Medjool dates are naturally soft and pliable, meaning they don’t require any pre-soaking, which saves you valuable prep time. Furthermore, their sturdy yet tender flesh holds up exceptionally well during the baking process, ensuring the dates remain intact and deliciously soft inside their crispy bacon shell.
Want to brush up on date varieties? Explore more about the best types for various culinary uses in Baking with Dates: Which Variety Reigns Supreme? on Kitchn.
Selecting Your Blue Cheese
The blue cheese filling is where much of the “devilish” piquant flavor comes from. You have a wide array of excellent blue cheese varieties to choose from, and most will work beautifully, provided they crumble easily. It’s crucial to be mindful of very creamy or fudgy-textured blue cheeses, as these varieties are more prone to melting excessively and running out of the dates during baking. While a small amount of cheese melting is natural and adds to the deliciousness, you want to avoid a significant loss of filling.
Some of our favorite blue cheeses for stuffing dates include Point Reyes Original Blue from California, which offers a creamy yet crumbly texture and a balanced flavor. We also frequently use “Friendship” Danablu, known for its distinct sharpness. For those seeking a slightly milder, earthy profile, Rogue River’s Oregon Blue is an excellent choice. If you prefer a more intensely piquant flavor, a classic Maytag blue will deliver that sharp, tangy punch. For the ultimate pungency and a truly bold statement, consider French Roquefort, a sheep’s milk blue cheese with a rich, complex character.
The Perfect Bacon
For the bacon wrapping, we particularly love using applewood-smoked bacon. Its distinct smoky flavor complements the sweetness of the dates and the tang of the blue cheese beautifully. However, any variety of smoked bacon will work wonderfully here, so feel free to use your favorite. A crucial tip for achieving the best crispness around the dates is to opt for regular-cut bacon rather than thick-cut. Thicker bacon takes longer to crisp up and might result in a less uniformly cooked appetizer, or risk overcooking the dates before the bacon reaches optimal crispness.
Maple Syrup and Sriracha Glaze
The unique glaze requires just two ingredients: pure maple syrup and Sriracha. Ensure you use pure maple syrup for its authentic flavor and consistent sweetness, as pancake syrup substitutes will not yield the same delicious results. For the Sriracha, we typically use the Huy Fong brand, known for its consistent heat and flavor profile. This dynamic duo creates a glaze that is sweet, tangy, and offers a delightful hint of spicy warmth, perfectly complementing the rich and savory components.
Simple Steps to Craft Maple-Sriracha Devils on Horseback
Despite their gourmet appearance, these Maple-Sriracha Devils on Horseback are remarkably easy to prepare. The process involves just a few key stages: pitting the dates, stuffing them with cheese, wrapping them in bacon, applying the flavorful glaze, and finally, baking them to crispy perfection. Let’s walk through each step to ensure your appetizers turn out perfectly every time.
Essential Prep and Equipment
Before you begin assembling your Devils on Horseback, a couple of crucial preparatory steps will help ensure a smooth cooking process and the best possible results. First, you’ll need to soak plain wooden toothpicks in water for at least 20 to 30 minutes. This simple trick is essential; it significantly minimizes the chances of the toothpicks burning or catching fire in the hot oven. While the exposed ends of the toothpicks might still darken slightly, soaking them prevents them from becoming brittle or scorched.
To achieve perfectly crisp bacon around your dates, the right baking setup is key. You’ll need a standard baking sheet, and for effortless cleanup, we highly recommend lining it with aluminum foil. Over this, place an oven-safe wire rack. This elevated setup is vital for two reasons: it lifts the dates out of the rendered bacon fat, preventing them from becoming greasy and soggy, and it allows hot air to circulate evenly around all sides of the bacon, promoting superior crisping. This method guarantees that every bite of bacon is deliciously crisp, just as it should be. Don’t forget to preheat your oven to 400°F (200°C) with the rack positioned in the middle.
Pitting and Stuffing the Dates
Preparing the Medjool dates for stuffing is a straightforward process. Using a sharp paring knife, make a single lengthwise slit along one side of each date. Be careful not to cut all the way through to the other side; you want to create a pocket, not two separate halves. Gently open the date along this slit, and with your fingertips, easily remove and discard the central pit. The natural stickiness of the date’s flesh will allow it to close back up beautifully after stuffing.
Once pitted, it’s time to fill each date with the crumbled blue cheese. You’ll generally need about ½ to 1 teaspoon of blue cheese per date, though this can vary slightly depending on the size of your individual dates. Press the cheese gently but firmly into the cavity. After filling, carefully close the date, pressing the cut edges together to seal the filling inside. The natural sugars and stickiness of the date will help it hold its shape well.
A crucial tip: avoid the temptation to overstuff the dates. While it might seem appealing to pack in as much cheese as possible, overfilled dates are prone to bursting at the seams during baking. This will result in excessive cheese running out onto your baking sheet, creating a mess and leaving your dates with less filling. Aim for a generous but contained filling that allows the date to close neatly.
Wrapping and Baking the Dates to Perfection
With your dates stuffed and sealed, it’s time to add the bacon. Each slice of regular-cut bacon should be cut in half crosswise. Take one half-slice of bacon and wrap it snugly around the circumference of a stuffed date, ensuring the ends overlap slightly. To secure the bacon firmly in place and prevent it from unwrapping during baking, take one of your soaked wooden toothpicks. Insert the toothpick starting from the top end of the overlapped bacon, pushing it straight through the date and out the other side. This creates a neat, secure package. Place each assembled date onto the prepared wire rack on your baking sheet.
Now, for the signature Maple-Sriracha glaze. In a small bowl, simply stir together the pure maple syrup and Sriracha sauce until well combined. Using a pastry brush, lightly coat each bacon-wrapped date with a generous layer of this glaze. This initial coating will begin to caramelize and impart flavor as the dates start to bake.
Bake the dates in your preheated oven for an initial 15 minutes. After this time, carefully remove the baking sheet from the oven and apply a second, more thorough coating of the Maple-Sriracha glaze to each date. Return the baking sheet to the oven and continue baking for another 5 to 10 minutes. The exact baking time can vary slightly depending on the thickness of your bacon and your oven’s calibration, so keep a close eye on them. You’re looking for bacon that is beautifully crisp and deeply caramelized, with the dates softened and the cheese warmed through. Once baked to perfection, serve your Maple-Sriracha Devils on Horseback hot or warm to fully appreciate their exquisite balance of flavors and textures.
Frequently Asked Questions About Devils on Horseback
Q. Can I make Devils on Horseback ahead of time?
A. For the best flavor and texture, we recommend prepping Devils on Horseback ahead of time, but reserving the glazing and baking until shortly before you plan to serve them. You can pit and stuff the dates, then wrap them in bacon, up to a few hours in advance. Once assembled, arrange them on your wire rack-lined baking sheet, cover them loosely with plastic wrap, and refrigerate. Before glazing and baking, allow them to sit at room temperature for 10-15 minutes to take the chill off.
While convenient, we haven’t found that Devils on Horseback retain their optimal quality when baked in advance and then reheated. The bacon, which is a key element for the “crisp” factor, tends to lose its perfect texture on the second heating. Depending on the fat content of your chosen blue cheese, reheating can also sometimes result in the cheese becoming a little oily, which detracts from the overall enjoyment. For that fresh-from-the-oven crispness and ideal melted cheese consistency, baking just before serving is truly the way to go.
Q. Can I adjust the heat level in the glaze?
A. Absolutely! The beauty of this Maple-Sriracha glaze is its complete customizability when it comes to heat. As we’ve often discussed on this blog, personal spice tolerance varies widely. The recipe calls for 2 teaspoons of Sriracha, which we’ve found provides a subtle warmth that enhances the flavors without being overpowering for most palates. This conservative approach ensures that a wide range of guests can enjoy the appetizer without finding it too spicy.
If you’re a fan of more assertive heat, feel free to increase the quantity of Sriracha in the glaze. You can add another teaspoon or even two, tasting as you go. Remember that the Sriracha will taste spicier in the mixing bowl than it will once it’s baked and caramelized onto the crispy bacon, so don’t be afraid to push the limits a little if you love spice. Conversely, if you prefer a very mild kick or are serving to guests who are sensitive to spice, you can reduce the Sriracha to just 1 teaspoon or even omit it entirely for a purely sweet and savory maple-glazed version. Experiment to find your perfect balance!
More Easy Appetizers and Hors d’Oeuvres
- Spinach and Artichoke Dip
- Bourbon Bacon Wrapped Shrimp
- Savory Palmiers with Bacon, Gruyère, and Caramelized Onions
- Coconut Shrimp (3 ways – Baked, Fried, Air-Fried)
- Black Olive Tapenade
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Maple Sriracha Devils on Horseback
Amanda Biddle
25
25
50
18
stuffed dates
Ingredients
- 18 Medjool dates
- ½ cup crumbled blue cheese
- 9 slices bacon (I use Applewood Smoked)
- 3 tablespoons pure maple syrup
- 2 teaspoons Sriracha sauce (more or less, to taste – see note)
Instructions
- Soak 18 plain wooden toothpicks in water for 20-30 minutes.
- Preheat oven to 400 degrees F with rack in middle position. Line a baking sheet with foil and place an oven-safe wire rack onto the pan.
- Using a paring knife, cut a lengthwise slit into each date to open (don’t slice in half entirely). Remove and discard pits. Fill each date with 1/2 to 1 teaspoon crumbled blue cheese (depending on date size), pressing to stuff. Close dates and press edges together to seal.
- Cut each slice of bacon in half. Wrap dates in bacon, overlapping edges and securing with a soaked toothpick. Transfer to the wire rack.
- Stir together maple syrup and Sriracha and lightly brush each wrapped date with glaze. Bake 15 minutes. Remove from oven and brush with a second coating of glaze. Continue baking for 5-10 minutes, until bacon is crisp (depending on the thickness of your bacon). Serve hot or warm.
Notes
Nutrition Estimate
Calories: 134kcal |
Carbohydrates: 20g |
Protein: 2g |
Fat: 5g |
Saturated Fat: 2g |
Cholesterol: 10mg |
Sodium: 137mg |
Potassium: 205mg |
Fiber: 1g |
Sugar: 17g |
Vitamin A: 70IU |
Vitamin C: 0.3mg |
Calcium: 39mg |
Iron: 0.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.
This recipe post originally appeared on Striped Spatula on February 4, 2016. We updated it in 2020 with new photos and additional copy to answer reader questions.