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kbuzbee
12-14-2005, 11:46
Well, made this years Bourbon Balls today. They are so easy.

5 cups crushed nilla wafers
4 T spoons cocoa
2 cups powdered sugar
2 cups chopped pecans
1 cup Bookers (yum!)

Sift the sugar with the cocoa, add the Bourbon, stir in the pecans and the nilla wafers. Form into balls. Roll in powdered sugar and put in a sealable plastic (I used Gladware). In a few days they are gonna be awsome!

Ken

BobA
12-14-2005, 13:10
Does sound easy. And won't be confused with beer nuts.

Enjoy.

Bob

kbuzbee
12-14-2005, 13:41
Tastey too. I do these every year. They get stronger as they sit in the container.

Ken

cowdery
12-14-2005, 13:51
I was told by someone who knows about such things that the secret to great bourbon balls is to soak your nuts in bourbon, at room temperature, for several days.

jeff
12-14-2005, 14:18
That's what I do, usually for a week. No additional bourbon is needed. My recipe is a bit different though, it contains only bourbon, nuts, powdered sugar and chocolate.

Gillman
12-14-2005, 14:31
Yes but Bobby's Stagg version of this dish was sensational.

Gary

jeff
12-14-2005, 14:33
I got my recipe from Bobby several years ago http://www.straightbourbon.com/forums/images/graemlins/yum.gif Last week I made a batch using the new WLW. They were good, but lacked the spicy kick that Stagg imparts.

BobA
12-14-2005, 14:53
Don't know that I want to put a cup of Stagg, or Bookers, into this. If it's spicy kick that's needed, anyone try OGD BIB or 114?

Bob

jeff
12-14-2005, 14:59
For this recipe I don't use a cup. I put the nuts in a bowl and add just enough bourbon to cover. I would say for a typical recipe I use around 1/2 cup or so.

kbuzbee
12-14-2005, 15:14
I was told by someone who knows about such things that the secret to great bourbon balls is to soak your nuts in bourbon, at room temperature, for several days.



I'll have to try that. This was the recipe my mother always used to make so it is the one I "inherited".

Ken

gr8erdane
12-14-2005, 20:32
I tried that and couldn't hardly walk for two days....


OH COME ON, you all knew I'd go there.

smokinjoe
12-14-2005, 21:01
Well, Dane, I'd go with 1 cup next time... http://www.straightbourbon.com/forums/images/graemlins/grin.gif

JOE

Jake_Parrott
12-15-2005, 04:37
I wonder, is there an optimal Gillman blend for bourbon balls? Oh, vatmaster?

Gillman
12-15-2005, 06:23
Well, here is where my "expertise" tends to show its limits since I have never made the confection althought I do like to sample the same. http://www.straightbourbon.com/forums/images/graemlins/smile.gif

I don't doubt that a soft, balanced bourbon blend might make for a very good bourbon ball recipe.

However on the basis of trying Bobby and Amelia's bourbon balls made with Geo. Stagg I don't think my efforts could come close.

Bourbon I think, to come through the chocolate and other tastes in the confection, needs to be potent and maybe monochrome in taste - that's where the Stagg comes in!

Gary

Jake_Parrott
12-15-2005, 07:35
Not good enough! And we need also your recommendations for rum balls, and brandy balls, and all other confection, else you may not be the VatMaster(TM)!

kbuzbee
12-17-2005, 11:34
Well, here is where my "expertise" tends to show its limits since I have never made the confection althought I do like to sample the same. http://www.straightbourbon.com/forums/images/graemlins/smile.gif

I don't doubt that a soft, balanced bourbon blend might make for a very good bourbon ball recipe.

However on the basis of trying Bobby and Amelia's bourbon balls made with Geo. Stagg I don't think my efforts could come close.

Bourbon I think, to come through the chocolate and other tastes in the confection, needs to be potent and maybe monochrome in taste - that's where the Stagg comes in!

Gary



Gary - surely agree with you on the point of potentcy. These made with Bookers are the best I've ever made. But I don't find Booker's to be monochrome so I might have to disagree there. It was close for me between Booker's and Stagg but as Booker's is way more avaiable here I went that direction. Booker's enhances the chocolate rather than having to come through it. I think I need to go have another one http://www.straightbourbon.com/forums/images/graemlins/smile.gif

Ken

Gillman
12-17-2005, 14:22
Good points, Ken and I could have easily suggested Booker's instead of Stagg. By monochrome I really meant (in this context) the big alcohol hit. That came through (and more of course) in Bobby's version of the dish and gave it a special taste or effect, quite memorable anyway!

Gary

kbuzbee
12-18-2005, 11:33
Is Bobby's recipe on the board somewhere??

Ken

nor02lei
12-19-2005, 04:48
Locks like an interesting recipe. I am not sure thou. What kind of cocky is nilla wafers? And the masseurs. How much is a cup and a teaspoon in millilitres?

Leif

ratcheer
12-19-2005, 05:43
They are plain little vanilla cookies. Here is a link.

Nilla Vanilla Wafers (http://www.nabiscoworld.com/Brands/brandlist.aspx?SiteId=1&CatalogType=1&BrandKey=nilla&BrandLink=/nilla/&BrandId=76&PageNo=1)

Tim

kbuzbee
12-19-2005, 07:55
Locks like an interesting recipe. I am not sure thou. What kind of cocky is nilla wafers? And the masseurs. How much is a cup and a teaspoon in millilitres?

Leif



1 US cup = 236.588238 ml
1 US teaspoon = 4.92892161 ml

At least according to Google.

Ken

Jake_Parrott
12-26-2005, 08:18
Well, made this years Bourbon Balls today. They are so easy.

5 cups crushed nilla wafers
4 T spoons cocoa
2 cups powdered sugar
2 cups chopped pecans
1 cup Bookers (yum!)



Is that 5 cups nilla wafers, crushed, or 5 cups of nilla wafer crumbs? For me, 12 oz. of nilla wafers yielded 3 cups of crumbs. Sound right?

kbuzbee
12-27-2005, 13:37
They are crushed....

And they are gone!

Ken

jspero
01-04-2006, 06:14
Thanks for posting this Ken. I tried these over Christmas and they were GREAT! I made 2 small changes to the recipe, though.

1. I split it to use 2 different bourbons (EW 1783 and ER 10yo SB) to see if I noticed a difference (I did).

2. I soaked the nuts for 24 hours before making the balls (mentioned in another post).

There was a noticable difference betwen the 2 bourbons. They were both good, but I like the ER SB balls better. Everyone else I passed them out to liked them, too.

Jay

Jake_Parrott
01-04-2006, 07:23
I used OGD 114 and soaked for three days. Spicy!

kbuzbee
01-04-2006, 11:16
Glad you enjoyed them. Made with the Booker's only the Bourbonians on my Christmas list really enjoyed these but I made plenty of other things for the rest.

Pity to have to wait a whole 'nother year to make these again.

I think I'll make some ETL baked beans today.... Hmmmm. Oh Yeah!

Ken

Jake_Parrott
01-07-2006, 12:42
Well, I've gone riffing. Hazelnuts were on sale at the supermarket, so I've got two batches of them soaking in Old Potrero "Single Malt Whiskey" 124.2pf and Stagg 131.9pf. I'm going to give them an extra-long soak and then make them up, so I'll report back in a couple of weeks.

Perhaps we should plump for a new barrel, then fill it with whiskey AND nuts, then let it go for awhile.... http://www.straightbourbon.com/forums/images/graemlins/rolleyes.gif

nysquire
01-08-2006, 17:57
I made two different batches for a News Years party that
went over well.
First batch:
1 cup vanilla wafers crushed
1 cup walnuts crushed
1 cup white powdered sugar
2 tblsp unsweetened cocoa powder
1 1/2 tblsp light corn syrup
1/4 cup ORVW 10yr squat 107 proof

Mix well, spoon out balls and roll in powdered sugar....

Second batch:
1 cup graham crackers crushed
1 cup walnuts crushed
1 cup white powdered sugar
2 tblsp unsweetened cocoa powder
1 1/2 tblsp light corn syrup
1/4 cup ORVW 15yo 107 proof
Mix well, spoon out into balls and roll in powdered sugar...

place balls in a air tight container for 12 hours to let flavors combine and enjoy....

DO NOT eat and drive......

MGillespie
01-12-2006, 20:02
My wife came up with a new recipe for bourbon balls after she decided she didn't like the version she made last year at the holidays. She allowed me to post this at the WhiskyCast web site, and I'll re-post it here for your pleasure...

Mark

Bourbon Balls

"My recommendation is to use the darkest chocolate you can find for this recipe, and I like the Ghirardelli Baking Chips with 60% Bittersweet Cocoa.

1 cup pecans, finely chopped
cup of bourbon
cup of butter
1 pound confectioners sugar
1 cup of dark chocolate chips


Sift the confectioners sugar and cream together with the butter, then add the bourbon and pecans. Roll into 1 inch balls, place on a cookie sheet and cover with moist paper towels. Refrigerate at least two hours. Melt the chocolate chips. Using a skewer, dip the chilled balls into chocolate and place on cookie sheet to harden."

________________________________
Listen to WhiskyCast at www.whiskycast.com (http://www.whiskycast.com) or subscribe to the podcast at www.whiskycast.libsyn.com/rss (http://www.whiskycast.libsyn.com/rss)

voigtman
01-13-2006, 15:46
Looks like another great recipe to try, but how much cream? Cheers, Ed V.

JeffRenner
01-13-2006, 17:01
Looks like another great recipe to try, but how much cream? Cheers, Ed V.



I think that there is no cream. Cream here is a verb. The recipe says



Sift the confectioners sugar and cream together with the butter



Which means that you are to cream together the sugar and butter. You would typically do this with an electric beater.

Jeff

voigtman
01-13-2006, 17:15
Ah, a verb mistaken for a noun! http://www.straightbourbon.com/forums/images/graemlins/lol.gif Being a chemist, I would have just said "mix"! Thanks, Jeff!

Special Reserve
01-13-2006, 17:36
I too am a chemist but had no problem with the usage of cream.

I love dictionary.com
http://dictionary.reference.com/search?q=cream

voigtman
01-13-2006, 17:43
I didn't have a problem with knowing that meaning of cream, I was just expecting another tasty ingredient in what was already shaping up to be a wonderful treat! Got to give it a try. Maybe "Bam!" it, a la Emeril, too! Thanks for the dictionary URL, though!

tmas
01-16-2006, 09:38
I'd like to try these, they sound good! Just one question, "one cup of graham crackers crushed" would mean measuring the crackers and then crushing them. Is this correct, or is it actually one cup of crushed graham crackers (measured after having been crushed)? Need that info and then it's off to the kitchen! Thanks,Tom V

dougdog
01-18-2006, 10:28
Leif, maybe this will help...

Press here for conversion tables... (http://onlineconversion.com/)

It has proven handy for me, countless times...

Best regards, dougdog

kbuzbee
01-19-2006, 08:27
I'd like to try these, they sound good! Just one question, "one cup of graham crackers crushed" would mean measuring the crackers and then crushing them. Is this correct, or is it actually one cup of crushed graham crackers (measured after having been crushed)? Need that info and then it's off to the kitchen! Thanks,Tom V



Measure after crushing

MGillespie
01-28-2006, 20:06
Yes...measure them after crushing. Also, "cream" is a term some cooks use to describe mixing a solid with a semi-solid (the butter).

I asked...I've learned not to try and interpret what my wife says when she's talking about cooking. I just copied and pasted her description of the recipe into the posting...

Mark

Sijan
03-13-2006, 23:30
So how do these sorts of recipes compare to the bourbon balls made by candymakers such as Rebecca Ruth? Are they at all similar or are these just two different confections both called bourbon balls?
http://shop.store.yahoo.com/rebeccaruth/index.html

I am absolutely addicted to the standard Rebecca Ruth bourbon balls, which after extensive tasting, I have determined are better than any other bourbon ball currently on the market, including their own Buffalo Trace variety.