We may earn money or products from the companies mentioned in this post.
Rumaki-A Strange Sounding Appetizer
Each year for Thanksgiving I like to try a ‘new to us’ appetizer. This year was no exception. Rumaki certainly fills the bill for ‘new to us’ appetizer. I will be perfectly honest, I am not totally sure how much I will like these, not being a huge fan of liver and all. But..I am going to give these a try…
Rumaki is a strange name for an appetizer with an equally strange list of ingredients. Making this strange sounding appetizer a real curiosity. I have wanted to try this funny sounding appetizer for some time now. I decided to make Rumaki for an appetizer on Thanksgiving. Why? I knew my hubby would love these and most likely would end up eating them all….which he did! Like I said, I am not a fan of liver. I like liver páte, when it’s ice cold but that’s about it. Now my hubby on the other hand loves liver, therefore he absolutely loved Rumaki. He even asked me when I was going to make them again, so rest assured liver lovers out there, you will definitely love Rumaki too.
When I originally wrote this post, about a week ago, I had every intention of making and eating rumaki. I really thought I could…It didn’t bother me when I was making these, wrapping the liver around the water chestnut, then wrapping them in bacon and securing them with a toothpick. I mixed together the sauce ingredients, poured the sauce over the rumaki, sprinkled brown sugar over the top and refrigerated the rumaki overnight. The next day I baked them in the oven at 350 degrees for 45 minutes. They smelled wonderful while baking but when I took them out of the oven and was going to try one, I just couldn’t get over the liver part. Sorry:(
A strange sounding appetizer with a delicious taste.
- 30 chicken livers
- 15 slices thick bacon, cut in half
- 1 8 oz can whole water chestnuts, drained
- 2/3 cup low sodium soy sauce
- 1 teaspoon ground ginger
- 1 teaspoon curry powder
- 8 tablespoons melted butter
- salt and pepper, to taste
- 1/3 cup brown sugar
Cut each chicken liver in half if necessary; wrap a chicken liver around a water chestnut. Wrap a slice of bacon around the chicken liver/water chestnut, secure with a toothpick. Sprinkle with salt and pepper.
Combine soy sauce, melted butter, ginger and curry powder in a 3-quart glass baking dish. Add the chicken livers; turn to coat, sprinkle brown sugar over bacon/chicken livers, marinade overnight. Remove from bacon/chicken livers from marinade and place on a baking sheet. Sprinkle again with salt and pepper. Bake at 350 degrees for 45 minutes or until bacon is crisp and livers are no longer pink inside.
Makes 30 appetizers