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Bourbon Balls II
" A favorite recipe that my family has been making for years that we received from a friend of the family. These are great for New Years Eve. "
Ingredients 1 cup vanilla wafer crumbs 1 cup chopped pecans 1 cup confectioners' sugar 2 teaspoons unsweetened cocoa powder 1/4 cup bourbon 1 1/2 teaspoons light corn syrup 1/3 cup confectioners' sugar for decoration Directions 1 Combine wafer crumbs, finely chopped pecans, 1 cup confectioners' sugar and cocoa. 2 Blend the bourbon and the corn syrup together. Add the crumb mixture and mix well. Shape into 1 inch balls and roll in confectioners' sugar. Refrigerate. [pih-KAHN, pih-KAN, PEE-kan] This native American nut is a member of the hickory family. It has a fat content of over 70 percent . . . more than any other nut. Pecan trees prefer temperate climates and are widely grown in Georgia, Oklahoma and Texas, and as far north as Virginia. The nut's smooth, tan shell averages about 1 inch in length and, though hard, is relatively thin. The buttery-rich kernel is golden-brown on the outside and beige inside. Chopped or halved shelled pecans are available year-round in cellophane packages, cans and jars. Though unshelled pecans are also available throughout the year, their peak season is during the autumn months. Choose unshelled pecans by their clean, unblemished, uncracked shells. When shaken, the kernel should not rattle. Store tightly wrapped in a cool, dry place for up to 6 months. Refrigerate shelled pecans in an airtight container for up to 3 months, or freeze up to 6 months. Care must be taken when storing pecans because their high fat content invites rancidity. Pecans are favorites for eating out of hand, as well as for using in a variety of sweet and savory dishes. Probably the most well-known pecan dessert is the deliciously rich Southern pecan pie, usually dolloped generously with whipped cream. Named for Bourbon County, Kentucky, this all-American LIQUOR is distilled from fermented grain. Straight bourbon is distilled from a MASH of at least 51 percent corn; blended bourbon must contain not less than 51 percent straight bourbon. Sour mash bourbon is made by adding a portion of the old mash to help ferment each new batch, in the same way that a portion of SOURDOUGH STARTER is the genesis of each new batch of sourdough bread. Go To Page: 1 |
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