Rumaki

Excerpted from The Gourmet Cookbook: More Than 1000 Recipes by Ruth Reichl (Editor), (Houghton Mifflin Company, 2004).

Makes 24 hors d'oeuvres

Special Equipment: 24 wooden picks, soaked in cold water for 1 hour

• 1/4 pound chicken livers, trimmed and rinsed
• 1/4 cup soy sauce
• 1 tablespoon finely grated peeled fresh ginger
• 2 tablespoons packed light brown sugar
• 1/2 teaspoon curry powder
• 12 canned water chestnuts, rinsed, drained, and halved crosswise
• 8 bacon slices (1/2 pound), cut into thirds

1. Cut chicken livers into 24 (roughly 1/2-inch) pieces. Stir together soy sauce, ginger, brown sugar, and curry powder in a small bowl. Add livers and water chestnuts and toss to coat. Marinate, covered and refrigerated, for 1 hour.

2. Preheat broiler. Remove livers and chestnuts from marinade; discard marinade. Place a piece of bacon on a work surface and put a piece of liver and a chestnut half in center. Wrap bacon around liver and chestnut and secure with a wooden pick. Make more rumaki in same manner.

3. Broil rumaki on rack of broiler pan 2 inches from heat, turning once, until bacon is crisp and livers are cooked but still slightly pink inside (unwrap one to check for doneness), 5 to 6 minutes. Serve immediately.

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