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Seafood Pan Roast

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If you’re looking for an elegant dinner starter or easy holiday appetizers, this is both luxurious and simple. Seafood Pan Roast is a perfect for a special occasion.  Shrimp, lobster, scallops, and oysters are oven broiled and proves that a dish can be fancy and easy.

Mixed shellfish roasted and served on a white platter.

This elegant plate of seafood is one of our favorite things to prepare for a special dinner. Simple and delicious this seafood pan roast is our Valentines Day tradition.  

It’s got everything you’re looking for in a special dinner. Shrimp, lobster, oysters and sea scallops. All drizzled with a very special creme fraiche vinaigrette.

This beautiful plate of shell fish can be enjoyed as a light dinner or a starter course for a steak dinner. 

The vinaigrette with creme fraiche, shallot and lemon is a perfect topping to drizzle.

This has been our Valentines Day Appetizer, and some years, complete meal, and I’ve also prepared this for the Holidays. It’s a perfect Christmas or New Year’s eve appetizer.

The seafood alone is a very special treat. Oven roasted, so it’s an easy fix. But the creme fraiche dipping sauce is absolutely incredible. Creme fraiche, shallots, lemon juice and chopped fennel fronds = luxurious.

So if you’re looking for an elegant meal, this seafood pan roast is a must try.

Recipe for Seafood Pan Roast

I hope you give this Seafood Pan Roast Recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.

Your feedback is valuable to me for developing future recipes. And if you have any favorite easy holiday appetizers or special occasion appetizer recipes, let me know, I'd love to give them a try.

Splurge and enjoy!

More special occasion seafood recipe ideas:

It seems seafood is king when it comes to special dinner ideas. Don’t miss my Seafood Category, you’ll find lots of great recipes including the most popular on my site for Campechana, Mexican Shrimp Cocktail.

Mixed shellfish roasted and served on a white platter.
Print Recipe
5 from 3 votes

Seafood Pan Roast

A great dinner or starter for your next special occasion dinner.
Prep Time20 minutes
Cook Time7 minutes
Total Time27 minutes
Course: Main Course Seafood
Cuisine: American
Diet: Gluten Free
Servings: 2
Calories: 592kcal
Author: Lea Ann Brown

Ingredients

  • ¼ cup plus 2 tablespoons fresh lemon juice
  • ¼ cup minced shallot
  • ¼ cup crème fraîche
  • ½ cup plus 1 tablespoon extra-virgin olive oil
  • Salt and freshly ground black pepper
  • ½ fennel bulb very finely diced
  • 2 tablespoons fennel fronds finely chopped
  • 6 jumbo shrimp butterflied in their shells
  • 2 8-ounce Frozen raw lobster tails thawed and halved lengthwise, South African preferred
  • 6 oysters shucked and both shells reserved
  • 6 ounces large sea scallops 2 to 3 for each person
  • Garlic toast for serving

Instructions

  • In a medium bowl, whisk the lemon juice with the shallot and crème fraîche. Gradually whisk in the olive oil and season with salt and pepper. Whisk in the diced fennel and chopped fennel fronds.
  • Preheat the broiler and position a rack 6 inches from the heat.
  • Arrange the shrimp, lobster tails and oyster shell halves in a roasting pan in a single layer.
  • Place the scallops in the 6 flattest oyster shells. Place the oysters in the remaining shells.
  • Spoon ¾ cup of the vinaigrette over the seafood, being sure to coat them completely. Season with pepper and broil until lightly browned, about 7 minutes.
  • Transfer the seafood to plates and drizzle with some of the vinaigrette, passing the toast and any remaining vinaigrette at the table.

Nutrition

Calories: 592kcal | Carbohydrates: 14g | Protein: 14g | Fat: 55g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 432mg | Potassium: 547mg | Fiber: 3g | Sugar: 3g | Vitamin A: 78IU | Vitamin C: 21mg | Calcium: 56mg | Iron: 2mg

Seafood Pan Roast … It’s Whats for Dinner

Bone In Prime Rib Roast Recipe

By 66 Comments

This Bone In Prime Rib Roast recipe includes instructions for cooking a four rib prime rib to serve 2 – 4 people. Take the worry out of cooking a prime rib. It’s easier than you think. Here’s a recipe that will guarantee the right balance between outer crust and inner rare.

Cooked bone-in prime rib roast resting on a cutting board.

Is Prime Rib Roast for two people possible?

A full prime rib has seven bones and can feed a crowd. Scaling down can make it very difficult to find the right balance between outer crust and inner rare.

For Easter I announced I was going to attempt my first. I was a little nervous because it costs a fortune and I knew I’d be pretty darn angry with myself if I ruined the most majestic and the most expensive piece of meat I’ve ever tried to roast in my own kitchen.

With the help of a young butcher at my local specialty meat market, we selected a four-rib roast which weighed in at about five pounds and rang up at a whopping $75.00. Even though I cooked this for just the two of us, this will actually serve 4 – 6 people.  

We enjoyed lots of wonderful leftovers. And loved every single bite.

Bone-in prime rib roast in a roasting pan ready to cook.

How to Cook A Standing Prime Rib Roast (with bones)

I followed a recipe I found in the Denver Junior League Creme de Colorado Cookbook for Fall River Bone In Prime Rib Roast with Hunter’s Horseradish Sauce. An outstanding and easy recipe for Prime Rib in the oven.

Following this prime rib recipe will work for either a 4 – 7 bone standing rib roast.

  • Mix up a marinade of chopped parsley, grated lemon peel, thyme, juniper berries, garlic, Tabasco and olive oil and spread it on all sides of the roast. This is a delicious prime rib roast sauce. You’re gonna love it.
  • Let this the standing prime rib roast marinate in the refrigerator for 24 hours.
  • Prime Rib Roast Cook Times: The next day cook the meat, fat side up, in a 500 degree oven for fifteen minutes.
  • How Many Minutes Per Pound For Prime Rib? Once you’ve completed that 15 minute high heat sear time, then turn down the heat to 350 degrees and roast for fifteen minutes per pound.
  • Let it stand for ten minutes before slicing.
Slicing a Cooked bone-in prime rib roast on a cutting board.

I couldn’t believe my eyes with the first cut. The knife slid through the wonderful crust on the outside to reveal a perfectly rare prime rib roast. I have to admit, It was a very rewarding kitchen moment.

The marinade was a heavenly combination of flavors. I’d use this when cooking other cuts of meats. And the homemade horseradish sauce was a very special treat for a very special meal.

Bone In Prime Rib Roast Or Boneless?

Anytime you can roast meat with the bones intact, it's a bonus. The bones give the meat additional flavor.

However, a boneless rib roast is somewhat easier to handle and still very rich in flavor, beefy in flavor, juicy and tender with generous marbling throughout.

How Much Prime Rib Do I Need For 4 Adults

Taking into consideration the weight of the bones, a good rule of thumb is to allow 1 pound of prime rib per person. A bone-in standing rib roast will feed about 2 people per bone. Also take into consideration the side dishes you are serving. Usually a bone-in standing rib roast is served for special occasion meals which calls for special occasion sides, which are usually hearty in structure. In that case you can plan on ½ to ¾ pound per person.

What Can Be Used In Place of Juniper Berries?

If you have a good quality spice shop you can readily find Juniper Berries. If you need a substitute, consider rosemary, caraway seeds or allspice berries. Any of those will impart an earthy flavor to this prime rib recipe.

How To Reheat Prime Rib

Since the prime rib has been initially cooked to a medium rare state, you've got some wiggle room to reheat the sliced meat without drying it out.

Place a couple of slices of prime rib on a microwave safe plate. Cover the prime rib with a damp paper towel. Depending on how thick you've sliced the meat, set the timer for a minute and cook on 50% power.

Check the prime rib by placing your hand on the paper towel. If you feel it needs more heat, give it more heat by repeating the 50% power level in 15 second increments.

Don't over pre-heat it. After all, you're not trying to cook it, your goal is to warm it to your level of heat satisfaction.

Another option is simply letting the prime rib come to room temperature to serve. That way you're guaranteed that beautiful medium rare experience.

Bone In Prime Rib Roast Recipe

Serve this with this easy and our favorite Horseradish Cream Sauce – enjoy.

And if you’re looking for more Prime Rib Roast recipe ideas, you won’t want to miss this Peppery Beef Rib Roast recipe courtesy of the National Cattlemen’s Beef Association.

What To Serve With Prime Rib

And if you’re a beef lover you won’t want to miss my category for Beef Recipes, you’ll find lots of tasty recipe ideas. Including one of the most popular beef recipes on my site for Beef Tagliata. Its a proven crowd pleaser that’s so easy to make you won’t believe it.

More Show Stopping Special Occasion Dinners

The original name of this recipe is Fall River Bone in Prime Rib Roast. Fall River happens to be in one of our favorite local destinations. It is a 17.1-mile-long tributary to the Big Thompson River in Larimer County, Colorado. The river’s source is near the Alpine Visitor Center in Rocky Mountain National Park. It flows down the canyon and over Chasm Falls before its confluence with the Big Thompson in Estes Park.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Cooked bone-in prime rib roast resting on a cutting board.
Print Recipe
4.93 from 13 votes

Bone In Prime Rib Roast and The Best Seasoning For A Prime Rib

How to cook a Standing Rib Roast with a perfect crust on the outside and tender medium rare on the inside.
Prep Time20 minutes
Cook Time2 hours
Total Time2 hours 20 minutes
Course: Main Course Beef
Cuisine: American
Servings: 6
Calories: 391kcal
Author: Lea Ann Brown

Ingredients

  • ¼ cup fresh parsley minced
  • 1 ½ tablespoons lemon peel fresh grated
  • 2 teaspoons dried thyme crumbled
  • 6 juniper berries crushed
  • 3 cloves garlic
  • ½ teaspoon fresh ground black pepper
  • 2 – 4 drops Tabasco Sauce
  • ½ cup olive oil
  • ⅛ cup fresh lemon juice
  • 1-5 pound standing rib roast

Instructions

  • Combine parsley, lemon peel, thyme, juniper berries, garlic, pepper and Tabasco in blender. Add oil, 1 tablespoon at a time, blending until a smooth paste is formed. Add lemon juice and blend. Rub mixture over surface of the roast. Cover and refrigerate for at least 24 hours.
  • Bring roast to room temperature before proceeding. Place roast in large heavy roasting pan and roast in preheated oven at 500 degrees for 15 minutes. Reduce temperature to 350 degrees and continue roasting for 15 minutes per pound for rare, 20 minutes per pound for medium, or 25 minutes per pound for well done. Let roast rest for 10 minutes before carving.

Notes

Easy Tip: How Many Minutes Per Pound For Prime Rib? Once you’ve completed that 15 minute oven high heat sear time, then turn down the heat to 350 degrees and roast for fifteen minutes per pound. 

Nutrition

Calories: 391kcal | Carbohydrates: 2g | Protein: 11g | Fat: 38g | Saturated Fat: 11g | Cholesterol: 46mg | Sodium: 62mg | Potassium: 187mg | Fiber: 1g | Sugar: 1g | Vitamin A: 223IU | Vitamin C: 9mg | Calcium: 20mg | Iron: 2mg

Bone In Prime Rib Roast … It’s Whats For Dinner

Pear Blue Cheese Crostini with Honey and Walnuts

By 51 Comments

Pear and Blue Cheese Crostini. Toasted ciabatta, with crumbled blue cheese, sliced pears and toasted walnuts. Finished with a drizzle of honey = bliss. Easy to put together this appetizer will give your next party a gourmet feel.

Toasted crostini topped with pear, blue cheese walnuts and honey.

Pear and Blue Cheese Should Get Married

In my little humble foodie opinion, pears and blue cheese are classic flavor partners. The sweet crunch of a perfectly ripe pear combined with salty, creamy, savory blue cheese = bliss.

One of my favorite things for a simple appetizer is to place a wedge of blue cheese, alongside some sliced pears and crackers. Try it, it makes a great snack.

Blue Cheese, Bleu Cheese or Gorgonzola?

Bleu cheese (French term), or blue cheese (Americanized spelling) is a category of cheese that contains the mold Penicillium. Gorgonzola is a specific type of blue cheese from Northern Italy.

Both are used extensively in cooking and are very popular with wine and food. Gorgonzola has a unique taste and appearance. Both blue cheese or gorgonzola will work beautifully for this appetizer.

And are a perfect cheese pairing for pears. Both are sharp and salty with a strong smell. It’s delightfully funky.

Pear Blue Cheese Appetizer

Toasted ciabatta or a baguette, topped with crumbled blue cheese, sliced pears, more crumbled blue cheese and toasted walnuts. And finished with a drizzle of honey. Oh my goodness.

Presentation Tip: Slice your baguette diagonally. This will give the bread a larger and more elegant appearance.

It’s easy to make.

  • Preheat your oven by turning on the broiler.
  • Slice the bread and pop it into a toaster for a light browning.
  • Place the pieces of toast on a baking sheet lined with parchment paper.
  • Smear the toast generously with blue cheese.
  • Top with a thin (lengthwise) slice of pear, and crumble on some more blue cheese. Place it under the broiler until the cheese is bubbly.
  • Remove the baking sheet and sprinkle on some chopped walnuts.
  • Return to the broiler just long enough to heat the walnuts.
  • Watch closely so the walnuts don’t burn.
  • Remove from oven and immediately drizzle with honey.

Recipe for Blue Cheese Pear and Honey Crostini

Absolutely perfect little appetizer to serve at a wine tasting party. Pears take on a new character when combined with cheese and wine. A crisp glass of champagne is fabulous with this.

And if you’re looking for more party appetizer recipes, don’t miss my Appetizer Category. You’ll find a ton of great ideas, including one of the most popular appetizer recipes on my site for Caramelized Onion Tart.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Pear Blue Cheese appetizer
Print Recipe
5 from 24 votes

Pear Blue Cheese Honey Crostini with Walnuts

An easy and elegant pear appetizer recipe. Perfect for your next wine tasting party or dinner party.
Prep Time30 minutes
Cook Time5 minutes
Course: Appetizer Recipes
Cuisine: American
Servings: 8
Calories: 282kcal
Author: Lea Ann Brown

Ingredients

  • 1 loaf Ciabatta sliced ¼ inch thick, or baguette
  • 8 ounces Blue Cheese crumbled
  • 2 pears sliced
  • ½ cup walnuts chopped
  • 3 tablespoons honey

Instructions

  • Preheat your oven by turning on the broiler.
  • Slice the bread and pop it into a toaster for a light browning.
  • Place the pieces of toast on a baking sheet lined with parchment paper, smear the toast generously with blue cheese.
  • Top with a thin (lengthwise) slice of pear, crumble on some more blue cheese and place it under the broiler until the cheese is bubbly.
  • Remove the baking sheet and sprinkle on some chopped walnuts.
  • Return to the broiler just long enough to heat the walnuts. Watch closely so the walnuts don't burn. This will only take a few seconds.
  • Remove from oven and immediately drizzle with honey.
  • Serve immediately on your favorite serving platter.

Notes

This recipe works well if you can find a thin, flat loaf of ciabatta. A baguette also works well for this recipe. Just find a baguette that is thick enough to hold a sliced pear.
If you’re not a fan of blue cheese, try Brie.

Nutrition

Calories: 282kcal | Carbohydrates: 31g | Protein: 10g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 588mg | Potassium: 191mg | Fiber: 3g | Sugar: 11g | Vitamin A: 227IU | Vitamin C: 2mg | Calcium: 185mg | Iron: 1mg

Pear and Blue Cheese Crostini …It’s what’s for an Appetizer.

Slow Cooker Country Style Ribs With Sauerkraut And Potatoes

By 83 Comments

Slow Cooker Country Style Ribs with potatoes, sauerkraut, apples and carrots is a complete meal in one pot and comfort food at its best. Adding apple juice to the broth delivers a juicy tangy meal with maximum flavor. Country Style Ribs in the crock pot is a hearty fix and forget it meal that your family will love.

country style pork ribs cooked in slow cooker served with potatoes, carrots and sauerkraut

What You Can Expect From This Recipe

I’ve had this slow cooker country style ribs recipe as long as I’ve had my crockpot. Literally, it was a recipe included in the little instruction booklet that came with my first crockpot. Do you pay any attention to those? I’ve found some really good ideas in them.

When it comes to comfort food that’s both hearty and satisfying, few dishes can rival the tender goodness of slow cooker country style ribs. These succulent cuts of meat are a true testament to the magic of slow cooking - transforming tough, inexpensive cuts into mouthwatering masterpiece.

  • This is a hearty fix and forget it meal. Let your slow cooker do the work.
  • The flavor combination of ribs and sauerkraut is classic and delish!
  • Cooking country pork ribs in the slow cooker returns a melt in your mouth experience.
  • The recipe is perfect for a busy weeknight or weekend dinner.
  • This is one of the few recipes you’ll find for Slow Cooker Country Style Ribs without bbq sauce.
  • You’re looking at a stress free simple dinner.

Slow cooker Country Style Ribs are a nod to the magic that happens when an inexpensive cut of meat is slow roasted in a crockpot. They are transformed to a tender texture with an incredible depth of flavor. Slow Cooker Country Style Ribs are a pleasure to come home to after a busy day. Let’s take a look.

Table of contents

What Are Country Pork Ribs?

A country pork rib isn’t really a rib at all. In other words, there’s a bit of identity crisis involved. It’s a blade chop that comes from the area between the loin and the shoulder. They contain no ribs but instead part of the scapula.

Since it comes from close to the shoulder blade, they’re meatier than rib cuts. Some say you should grill them and some say cook them low and slow. Country Style Pork Ribs can be found two ways.

  • The blade end near the shoulder. For this cut, blade end loin chops are cut into pieces. They an be sold bone-in. They will probably be labeled pork loin country-style ribs. You’ll find them with nice marbling which results in great flavor.
  • From The shoulder. Boneless pork ribs can also be thick strips cut from pork shoulder steaks. They are sometimes labeled as pork shoulder country-style ribs. These ribs are fattier and also quite tasty. 

Chose either bone-in or boneless for this slow cooker ribs and potatoes recipe.

Step by Step Instructions, It’s Easy

Aromas of pork ribs with potatoes, sauerkraut, apples and onions fill the house. Let’s get started with step by step instructions.

Preparing ribs for crockpot
  1. Step 1: We’ll start by salt and peppering the country pork ribs then coating them with flour. Shake off the excess flour and brown in two tablespoons of vegetable oil until golden on each side. Remove to a paper towel to drain.

Pro Tip: Don't skip searing the meat. This is a crucial step in getting the most flavor out of this meal. Searing creates what is technically called Maillard reaction. Maillard reaction is the process where a crust is created. Simply stated, it's responsible for the complex flavors and aroma that makes bread taste toasty, and a grilled or seared burger taste charred. It's a technique that brings science to your cooking skills.

Step by Step how to cook pork ribs in the crockpot with apples potatoes onions carrots and sauerkraut
  1. Step 2: Next, layer the vegetables in the crock pot. 
  2. Start with small new potatoes. Or you can use large potatoes that have been cubed or thick sliced. 
  3. Add some large chunks of carrots. And then some sweet onion that’s been peeled, sliced in half , ringed and then cut into crescents.
  4. On top of the onions, we’ll sprinkle on a small can of sauerkraut that’s been quickly rinsed and drained.
Apple juice and fennel seeds to season slow cooker pork ribs
  1. Step 6: The next step is to add a tablespoon of fennel and some apple juice. We’re big fan of fennel, so as you can see that spoon is heaping. You can also add caraway if you’d like.
A Pampered chef apple slicer
  1. Step 7: We’ll slice an apple and then place those on top of the sauerkraut in the slow cooker.
Pork ribs in a crockpot on top of apples sauerkraut potatoes and carrots
  1. Step 8: The final step is to snuggle the ribs on the top. Cover the slow cooker and cook on low for 8 hours.

FAQ’s

How Do You Know When Slow Cooker Country Style Ribs Are Done?

Guidelines indicate that you should cook pork to an internal temperature of 145 degrees. However following instructions for this slow cooker method, you’ll know when the ribs are done when fall apart fork tender. A rib that doesn’t flake easily isn’t done.

Can I Cook This Recipe In A Dutch Oven?

Absolutely. You’ll need a 6 – 7 quart Dutch oven to hold everything. Just follow the recipe instructions. Set oven temperature at 350 degrees. Ribs should be cooked in 3 – 4 hours.

Do Country Style Pork Ribs Have Bones?

Country style ribs don’t actually come from the rib area of the pig and are usually sold boneless. They are actually cut from the shoulder blade area.

Storage:

  • Store any leftovers in an air tight container in the refrigerator for up to 4 – 5 days.
  • To re-heat just place a portion on a microwave safe dish, cover with a parchment paper or a loose plastic lid. Heat in increments of 15 seconds at 50% power.
  • Any leftover ribs can be frozen in a sealed freezer friendly container for up to 3 months. I don’t recommend freezing the cooked vegetables, as the texture will become compromised.
Crockpot country style pork ribs with sauerkraut, potatoes, carrots and garnished with parsley

Gather round that table and enjoy this savory slow cooker meal.

And if you’re looking for more pork recipes, don’t miss my Pork Category. You’ll find lots of mouthwatering ideas. Including the most popular on my site for Oven Baked Brats with Sauerkraut.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Slow Cooker Country Style Ribs with sauerkraut, potatoes and carrots.
Print Recipe
5 from 12 votes

Slow Cooker Country Style Ribs with Sauerkraut and Potatoes

A great fix it and forget it meal. Slow Cooker Country Style Ribs. Pork ribs slow cooked with sauerkraut, apples & carrots, this is comfort food at its best.
Prep Time20 minutes
Cook Time8 hours
Total Time8 hours 20 minutes
Course: Main Course Pork
Cuisine: American
Servings: 8
Calories: 534kcal
Author: Lea Ann Brown

Ingredients

  • 4 Tablespoons all purpose flour
  • 4 pounds country style pork ribs
  • salt/pepper to taste
  • 2 Tablespoons olive oil
  • 10 new red potatoes (or two large russets cubed or thick sliced)
  • 2 medium carrots sliced thick
  • 1 onion sliced and then halved
  • 1-15 ounce can sauerkraut drained
  • ½ cup apple juice
  • 1 teaspoon caraway seed
  • 1 Tablelspoon fennel seed
  • 1 whole apple cored and sliced
  • salt/pepper to taste
  • 1 Tablespoon flour
  • 2 Tablespoon cold water

Instructions

  • Place the flour on a plate. Salt and pepper ribs and dredge the ribs in the flour until coated. Shake off excess flour. In a large fry pan, heat the oil until hot and sear the ribs until golden on each side. Remove to paper towel to drain.
  • In the crackpot layer, potatoes, carrots, onion, and sauerkraut. Pour on the apple juice, sprinkle on the spices and then add the whole apple on top. Season with salt and pepper and then snuggle the ribs on top of the ingredients. Cook on low all day.
  • If you’d like, remove ingredients from crockpot and place juice in a small saucepan. Bring to a simmer combing water/flour mixture and apples. Simmer for a couple of minutes and use as gravy.
  • Or serve directly from the crockpot.

Notes

Tips For Success: Don't skip searing the meat for this Slow Cooker Country Style Ribs recipe. This is a crucial step in getting the most flavor out of this meal. Searing creates what is technically called Maillard reaction. Maillard reaction is the process where a crust is created. Simply stated, it's responsible for the complex flavors and aroma that makes bread taste toasty, and a grilled or seared burger taste charred. It's a technique that brings science to your cooking skills.

Nutrition

Calories: 534kcal | Carbohydrates: 51g | Protein: 34g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 109mg | Sodium: 176mg | Potassium: 1781mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2580IU | Vitamin C: 26mg | Calcium: 74mg | Iron: 4mg

Slow Cooker Country Style Ribs …It’s What’s For Dinner

Apples On Horseback (Devils on Horseback Using Fresh Apples)

By 40 Comments

Apples on Horseback using fresh apples is a simple yet elegant apple appetizer that delivers big flavor and stunning presentation. Crisp, sweet apples are paired with creamy cheese, wrapped in pancetta, skewered on spears of fresh rosemary and grilled crispy.

Apples on Horseback apple appetizer.

What Are Devils On Horseback?

“On Horseback.” There are lots of variations to this simple appetizer.But all are wrapped in some sort of bacon and are riding on the stick of your choice. I always associate them with the Christmas season.

Devils on horseback are traditionally served as a hot appetizer of dried fruit stuffed with cheese or nuts, wrapped in bacon, prosciutto or pancetta. The traditional British method calls for using pitted dates and bacon, but prunes are also used in many recipes. They can be steeped in brandy or some other liqueur, then fried or baked and served on toast with a condiment such as chutney or mustard.

Angels on Horseback are oysters wrapped in bacon.

Why Fresh Apples Work In This Appetizer

For my version, we’re switching things up a bit and rather than using dried fruit, I’m using fresh apples. A simple and delicious apple appetizer using sliced apples, cheese and pancetta = Apples on Horseback.

  • The sweetness and crunch of fresh apples work extremely well with the creamy cheese and salty bacon. It’s a flavor combination that comes together so well.
  • You’ll also like the texture of a crisp, fresh apple better than chewy dried dates or prunes.
  • Apples on Horseback is an easy to make apple appetizer with a bit of a wow factor.
  • Simple with ingredients.
  • You’ll feel special when served an appetizer that been skewered on a stalk of fresh rosemary? Such an appealing presentation and intoxicating aroma.
  • Delicious and ready in 30 minutes.
  • Entertaining Value: Something about the informality of eating with your hands, or from a skewer on a small plate alongside a glass of wine or cocktail is a great formula for comfortable conversation.

Table of contents

Ingredients – Apple Devils on Horseback

Best Apple Varieties For This Recipe

  • #1 Choice, Pink Lady Apples: A crisp, gorgeous, perfectly round apple that’s hard to miss while browsing the apple section, the pink lady apple is a sweet tart apple with a crisp bite and firm texture. The pink lady is slow to oxidize (turn brown) so is a great selection for serving on a appetizer platter as apple wedges. If you can’t find them here are other options.
  • Red Delicious Apples
  • Honey Crisp Apples
  • Ambrosia
  • Evercrisp
  • Fuji
Ingredients to make apples on horseback apple appetizer.
  • Cheese: Purchase a block of cheese so you an cut into batons. A mild to medium cheddar works well here because it’s a traditional “cheese and apple” flavor combo. And the complex, buttery, nutty flavor of Manchego cheese is an excellent choice here.
  • Sliced Pancetta: Pancetta is seasoned salt cured pork belly. It must be cooked before eating. It’s usually cut into small chunks and sauteed to add intense flavor to soups and stews. For this recipe, look for packages of sliced pancetta.
  • Rosemary Sprigs: Will the the “sticks” for those apples to ride horseback.

Step by Step: Apples on Horseback

Step 1, how to make apples on horseback apple appetizer.

Pro Tip: Using an apple slicer to slice the apple into easy uniform wedges. You can then cut those wedges in half to make 16 slices. Disclaimer: I am an Amazon Affiliate Member. If you purchase this slicer using the link above, I receive a small commission at no extra charge to you.

  1. Step 1: Rinse and dry the apple. Cut the apple into 16 wedges.
  2. Step 2: Arrange the pancetta slices on a work surface and place an apple wedge and a cheese stick in the center of each slice. Roll them up nice and snug, pulling the meat around the cheese and apple.
  3. Step 3: Secure each by spearing the apple appetizer with the stick end of a cleaned stalk of rosemary, making sure it goes through the cheese and apple.
  4. Step 4: Heat a large skillet stovetop that’s been sprayed with cooking spray. Add the Apples on Horseback. Cook until the pancetta is golden and crispy and the cheese is melted, turning occasionally. This will take 5 to 6 minutes. Serve hot.

Serving Suggestions

  • This apple appetizer will pair well with any holiday party cocktail or mocktail. If serving Apples on Horseback with wine, choose a crisp white wine like Sauvignon Blanc, Pinot Grigio or an unoaked Chardonnay.
  • Make Apples on Horseback part of a charcuterie board. They’ll be fine served at room temperature.
  • Serve Apples on Horseback with a dollop of Major Gray’s Chutney, or better yet, try it with my recipe for Sweet Tomato Chutney or Balsamic Fig Glaze.

Tips For Success

  • For even cooking, apple slices should be cut very uniformly. Use a sharp knife to pare the apple, then slice. Using an apple slicer to make this an easy task.
  • Make sure to turn often while cooking. This will help the pancetta to become evenly crisp.
  • When cooking, watch this appetizer closely. You don’t want to overcook the pancetta to an over-crisp stage to where it becomes leathery.

FAQ’s

Can I Use Prosciutto In Place of Pancetta?

I’d stick with Pancetta. Prosciutto is salt cured ham. It can be purchased in a chunk or thin sliced from the deli. Prosciutto is safe to eat without cooking. You’ll find prosciutto commonly on antipasto platters, or wrapped around fruit or vegetables. It’s also great to crumble in salads. With that said, I wouldn’t substitute Prosciutto in this recipe. It’s already cooked, and will become leathery once you try to fry it.

Can I Use Regular Bacon?

I tried this once and. it was a more complicated adventure and truly prefer pancetta. If you want to use bacon, choose a very thin sliced bacon for ease in cooking. Regular bacon has a lot more fat than pancetta and will take a longer cooking time for the fat to render. I hope you stick with pancetta for an easier fix.

Can Apples On Horseback Be Made Ahead and Reheated?

No. This is an appetizer that needs to be prepped, sauteed and served if not immediately, but within a couple of hours. If you try to make this a day ahead of time, the texture of the Pancetta will be compromised when you try to reheat it. And the natural oxidation in apples will become evident.

Can You Make Apples On Horseback with Dates Instead of Apples?

Well, you can. But then you’re falling back on the more traditional recipe of Devils on Horseback. I urge you to try this more modern and fresh version using apples.

Recipe for Apples On Horseback

So if you’re looking for apple appetizers, look no further. This is fun and absolutely festively delicious. Even though Devils on Horseback is an old traditional appetizer recipe with history, fresh apples makes this a fun, modern party appetizer.

This apple appetizer is a holiday tradition for us. We usually start off the season, just the two of us with this Apples on Horseback and glass of Chambord Prosecco Cocktail. Yup, just the two of us. Let the holiday games begin. 🙂

So here’s a toast to the season :::clink.

More Holiday Appetizer Recipes

  • Jalapano Bacon Cheeseball Recipe, This Jalapeno Bacon Cheese Ball Recipe is hands down the best cheese ball appetizer we've ever served! Everyone's favorite ingredients rolled into one tidy package.
  • Stuffed Celery Appetizer, Stalks of celery are filled with cream cheese, chopped green olives and walnuts. A holiday appetizer family favorite that's so easy to make and so satisfying with flavor.
  • Whipped Goat Cheese with Raspberry Chilie Jam, Super easy. Grab a sturdy cracker for this super easy Whipped Goat Cheese and Raspberry Red Chile Jam Appetizer. Salty, creamy, sweet and spicy it makes for an incredible flavor experience.

And if you’re looking for more appetizer recipes, don’t miss my Appetizer and Beverage Category, you’ll find a ton of ideas, including the most popular appetizer recipe on my site for Pear and Blue Cheese Crostini.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

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Apples on horseback, apple appetizer.
Print Recipe
5 from 3 votes

Apples On Horseback

Apple Devils On Horseback is an impressive holiday apple appetizer recipe thats big on appearance and flavor. Easy to make and ready in 30 minutes.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Appetizer Recipes
Cuisine: American
Servings: 16
Calories: 90kcal
Author: Lea Ann Brown

Ingredients

  • 16 thin slices Pancetta
  • 1 Pink Lady apple peeled and cut into 16 wedges
  • 3 ounces Cheddar or Manchego cheese sliced ¼ inch thick and cut into 2-by-½-inch sticks.
  • 16 2-inch rosemary sprigs or toothpicks for skewers

Instructions

  • Rinse and dry the apple. Cut the apple into 16 wedges.
  • Arrange the pancetta slices on a work surface and place an apple wedge and a cheese stick in the center of each slice. Roll them up nice and snug, pulling the meat around the cheese and apple.
  • Secure each by spearing it with the stick end of a cleaned stalk of rosemary, making sure it goes through the cheese and apple.
  • Heat a large skillet stovetop that's been sprayed with cooking spray. Add the Apples on Horseback. Cook until the pancetta is golden and crispy and the cheese is melted, turning occasionally. This will take 5 to 6 minutes. Serve hot.

Notes

Tips For Success:
  • For even cooking, apple slices should be cut very uniformly. Use a sharp knife to pare the apple, then slice. Using an apple slicer to make this an easy task.
  • Make sure to turn often while cooking. This will help the pancetta to become evenly crisp.
  • When cooking, watch this appetizer closely. You don’t want to overcook the pancetta to an over-crisp stage to where it becomes leathery.

Nutrition

Calories: 90kcal | Carbohydrates: 2g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 126mg | Potassium: 49mg | Fiber: 1g | Sugar: 1g | Vitamin A: 72IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg

Apples on Horseback …It’s what’s for a Holiday Apple Appetizer.