kbuzbee Posted January 4, 2006 Author Share Posted January 4, 2006 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 Link to comment Share on other sites More sharing options...
Jake_Parrott Posted January 7, 2006 Share Posted January 7, 2006 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.... Link to comment Share on other sites More sharing options...
nysquire Posted January 9, 2006 Share Posted January 9, 2006 I made two different batches for a News Years party thatwent over well.First batch:1 cup vanilla wafers crushed1 cup walnuts crushed1 cup white powdered sugar2 tblsp unsweetened cocoa powder1 1/2 tblsp light corn syrup1/4 cup ORVW 10yr squat 107 proofMix well, spoon out balls and roll in powdered sugar....Second batch:1 cup graham crackers crushed1 cup walnuts crushed1 cup white powdered sugar2 tblsp unsweetened cocoa powder1 1/2 tblsp light corn syrup1/4 cup ORVW 15yo 107 proofMix 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...... Link to comment Share on other sites More sharing options...
MGillespie Posted January 13, 2006 Share Posted January 13, 2006 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...MarkBourbon 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 chopped¼ cup of bourbon½ cup of butter1 pound confectioners sugar1 cup of dark chocolate chipsSift 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 or subscribe to the podcast at www.whiskycast.libsyn.com/rss Link to comment Share on other sites More sharing options...
voigtman Posted January 13, 2006 Share Posted January 13, 2006 Looks like another great recipe to try, but how much cream? Cheers, Ed V. Link to comment Share on other sites More sharing options...
JeffRenner Posted January 14, 2006 Share Posted January 14, 2006 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 saysSift the confectioners sugar and cream together with the butterWhich means that you are to cream together the sugar and butter. You would typically do this with an electric beater.Jeff Link to comment Share on other sites More sharing options...
voigtman Posted January 14, 2006 Share Posted January 14, 2006 Ah, a verb mistaken for a noun! Being a chemist, I would have just said "mix"! Thanks, Jeff! Link to comment Share on other sites More sharing options...
Special Reserve Posted January 14, 2006 Share Posted January 14, 2006 I too am a chemist but had no problem with the usage of cream.I love dictionary.comhttp://dictionary.reference.com/search?q=cream Link to comment Share on other sites More sharing options...
voigtman Posted January 14, 2006 Share Posted January 14, 2006 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! Link to comment Share on other sites More sharing options...
tmas Posted January 16, 2006 Share Posted January 16, 2006 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 Link to comment Share on other sites More sharing options...
dougdog Posted January 18, 2006 Share Posted January 18, 2006 Leif, maybe this will help... Press here for conversion tables... It has proven handy for me, countless times...Best regards, dougdog Link to comment Share on other sites More sharing options...
kbuzbee Posted January 19, 2006 Author Share Posted January 19, 2006 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 Link to comment Share on other sites More sharing options...
MGillespie Posted January 29, 2006 Share Posted January 29, 2006 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 Link to comment Share on other sites More sharing options...
Sijan Posted March 14, 2006 Share Posted March 14, 2006 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.htmlI 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. Link to comment Share on other sites More sharing options...
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