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Thread: bourbon balls

  1. #31
    Connoisseur
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    Aug 2000
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    Louisville, Kentucky
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    654

    Re: Variations?

    B Dub,
    No prob...
    Last year, Bobby and I talked about soaking Maraschino cherries in Bourbon, and then dipping them in chocolate. They're not bad either.
    I just did a batch that combined the two. Use cherries with the stem on, smush some of the Bourbon ball mixture around it and dip it in chocolate. If you do it right, they come out looking like mice... (I acquired this knowledge purely by accident... ) Cornflakes or almond slivers make ears, and if you really must, you can find little candy balls for a nose.
    My guests really enjoyed picking them up by the tail (heathens...God Bless them... )and popping them in their mouths.
    All in all a pretty big pain in the a** for a buffet, but would be great in candy gift boxes!
    Bj

  2. #32
    Advanced Taster
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    Nov 2003
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    California - USA
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    141

    Re: Variations?

    That's hilarious. Although, I suspect that I'd be a condemned heathen by your definition!

  3. #33
    Connoisseur
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    Aug 2000
    Location
    Louisville, Kentucky
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    654

    Re: Variations?

    B Dub,
    I suspect that I'd be a condemned heathen by your definition!
    That's cool...most of my friends are heathens (birds of a feather... )
    Bj

  4. #34
    Bourbonian of the Year 2006
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    Dec 2001
    Location
    Rockland County, NY
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    1,937

    Re: Variations?

    Brenda,
    On Sunday, Patty made bourbon balls using your recipe and I decided to use the remaining chocolate to cover some cherries I had infusing for the last few months in THE JAR. I never thought of putting the two together. I could slap myself. I guess I'm just too Right Brained (or is it left brained? Not artistic).

  5. #35
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    Aug 2000
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    Louisville, Kentucky
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    654

    Re: Variations?

    Ed,
    some cherries I had infusing for the last few months in THE JAR
    I LOVE those.
    I've experimented w/ fresh cherries, even with lots of sugar they're not the same.
    Ever cut canned cherry pie filling with Bourbon, to drizzle over cheesecake or ice cream?
    Bj

  6. #36
    Bourbonian of the Year 2006
    Join Date
    Dec 2001
    Location
    Rockland County, NY
    Posts
    1,937

    Re: Variations?

    You can drizzle pie filling on other foods??
    Wait till Patty here's about another use for Pie Filling.
    I bet you could use Whipped Cream on food too.

  7. #37
    Advanced Taster
    Join Date
    Jun 2004
    Location
    Seattle, USA
    Posts
    239

    Re: Variations?

    My girl and I made a double batch of the bourbon balls using the recipe from the Wild Turkey site. We used EWSB instead of WT, though, and next time I'll probably go with the WT or another higher-proof bottle. A little more kick would do them some good.

    In any case, the balls turned out great and taste good, and we'll be taking them to a cocktail party on Friday. The comments in this thread were helpful, so thanks. I think we might try the ginger-snap variety next time.

  8. #38
    Guru
    Join Date
    May 2003
    Location
    Moscow Mills, MO
    Posts
    2,507

    Re: Variations?

    I used the same recipe last year and substituted ORVW 10/90 and seemed that the wheater made it sweeter (poetry?) but nobody who had them complained, and I plan on making more soon (for my personal consumption).

 

 

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