Diane was initially going to write this post, but after 1 bourbon ball she quietly passed out on the couch. Silly Asian, they aren’t that alcoholic. Although I think she may be faking to get out of writing a post.
I’ve always loved a good rum ball. Actually, the love extends to just about any dessert with a hit of alcohol. I’ll macerate just about any dried fruit going into a dessert just to give it a little punch. Serving trifle, tiramisu… “Seconds Please.”
So often these little delights have rum to booze them up, and for good reason. Smooth, a touch of sweetness. I’d have to say rum is my second favorite distilled spirit, bourbon being my main mistress.
So the other day after seeing a Pinterest share of a pumpkin bourbon ball, I was highly intrigued. Taking a favorite winter treat and swapping out my second favorite spirit with a little Gentleman Jack sounded pretty good to me. I even had a bit of pumpkin puree still in the fridge from the last sugar pumpkin.
It took a whole 10 minutes to throw together and was beautiful. Since the pumpkin puree was dwindling towards the end of its existence, we decided to take the bourbon twist back to a classic rum ball. Nix the pumpkin puree, add some cocoa powder and corn syrup to bind it. And after seeing all the dark chocolate love, we added a bit more cocoa powder. Roll ‘em in the pecan/cookie crumbs, confectioners’ sugar, or more cocoa powder and they were perfect.
The holidays just got a little happier.
-Todd
These have a good hit of bourbon in them, so they are best reserved for the adults. Unless you need a little quiet time out of the kids. Just kidding.
Kind of.
For the finely ground wafers and pecans, they are best to grind separately in the food processor. The wafers need a good solid grinding to get them nice and fine, however for the pecans it is best to just pulse them until they are finely chopped. You don't want to create a paste out of them.
Adapted from Dessert for Two's pumpkin bourbon balls.
1 cup (140g) finely ground Nilla Wafers (about 40 regular wafers)1 cup (110g) finely chopped Pecans1 cup (120g) Confectioners Sugar1 teaspoon ground Cinnamon1/2 teaspoon ground Ginger (or freshly grated Ginger)fresh grated Nutmeg, to taste1/4 cup (22g) Cocoa Powder1/4 cup (60ml) Bourbon2 Tablespoons (30ml) light Corn Syrupground Nilla Wafersfinely chopped PecansPecans and ground wafers togetherConfectioners' SugarCocoa Powdercrushed Candy CanesIn a bowl, whisk together ground Nilla wafers, pecans, confectioners' sugar, spices, and cocoa powder until well combined.Stir in bourbon and corn syrup. Form into even balls and coat in topping of choice.Chill for an hour. Serve chilled or at room temperature.
No comments:
Post a Comment