Friday, January 1, 2010

Rum Balls

Rum Balls, originally uploaded by Kim De.

Welcome to 2010! What better way to ring in the new year then with a recipe for Rum Balls!

This was my first time making these little rounds of perfection. I must confess - I am not very particular when it comes to shaping things. My pizza crusts are always more "free form" then round or rectangular, and instead of perfectly round, these are more "modern art" rum balls.

With me it is all about the flavor! When I first made and then tasted them, I was a bit disappointed. Where was the bite from the rum? Let them sit overnight. It will show up! YUM! Dark and chocolaty with the alcohol zip - these were a hit with all who tried them. I also predict these to be good with bourbon. Hmmmm. I see this experiment in my future!

2000-10; 20-10 or however you choose to say it, I wish you all a Happy New Year!

Rum Balls Recipe (Joy of Baking)

1 1/2 cups (140 grams) toasted pecans or almonds, finely chopped
1 1/4 cups (120 grams) finely crushed shortbread or vanilla wafer cookies
1/2 cup (55 grams) confectioners sugar
2 tablespoons (12 grams) cocoa powder
2 tablespoons light corn syrup
1/4 cup (60 ml) rum

1/2 cup (55 grams) confectioners sugar (powdered or icing), sifted

To toast nuts: Preheat oven to 350 degrees F (177 degrees C) and have rack in center of oven. Place the pecans on a baking sheet and toast for about 8 minutes, or until lightly browned and fragrant. Let cool completely and then either chop up finely with a knife or place in your food processor and pulse until finely chopped. Transfer to a large bowl.

Process the vanilla wafer cookies or shortbread cookies in the food processor until finely ground. Add the crumbs to the finely chopped pecans. To this mixture add the confectioners sugar and cocoa powder and stir until combined. Add the corn syrup and rum and mix well. Chill if necessary and then shape into 1 inch (2.54 cm) balls. Place the sifted confectioners sugar into a small bowl and roll the rum balls in the sugar.

Store in an airtight container in the refrigerator. These are best if made several days in advance of serving to allow the flavors to mingle.

Serve at room temperature.

Makes about 4 dozen (48 rum balls).

No comments:

Post a Comment