Gingerbread Rum Drinks Food

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GINGERBREAD RUM BALLS



Gingerbread Rum Balls image

This is the perfect recipe to make if you've got crumbs leftover after building a gingerbread house. Or you can use a package of gingersnaps ground up in the food processor or blender. The flavor of rum balls improves after they sit for a couple of days, so plan ahead if you're considering these for a holiday bash. They will last for two weeks or even longer if you store them airtight at room temperature. Rolling rum balls in confectioners' sugar gives you a soft, moist confection while using granulated sugar results in a crunchier texture. And if you'd rather skip the alcohol, you can substitute orange or apple juice for the rum. Just reduce the confectioners' sugar by a tablespoon or two, to taste.

Provided by Melissa Clark

Categories     easy, quick, cookies and bars, dessert

Time 30m

Yield About 2 1/2 dozen balls

Number Of Ingredients 12

2 1/2 cups/360 grams cookie crumbs, from gingerbread or gingersnaps
1 1/4 cups/125 grams pecans
3/4 cup/85 grams confectioners' sugar, plus more for rolling if you like
1/3 cup/80 milliliters dark or amber rum, brandy or bourbon, more as needed
2 1/2 tablespoons maple syrup
2 tablespoons unsweetened cocoa powder
1 1/2 teaspoons finely grated fresh ginger, more to taste
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch fine sea salt
Granulated sugar, for rolling (optional)

Steps:

  • In the bowl of a food processor, pulse together cookie crumbs and pecans until nuts are coarsely ground. Do not overprocess - you want the nuts to have some texture. Alternatively, finely chop the pecans and toss them in a bowl with the crumbs.
  • In a separate large bowl, stir together confectioners' sugar, rum, maple syrup, cocoa powder, fresh ginger, cardamom, cinnamon, ground ginger and salt. Add to food processor and pulse until just combined, or stir into bowl with the crumb mixture, squeezing everything together into a mass. Taste and add more fresh ginger if you like.
  • Roll dough into 1-inch balls, then roll in confectioners' sugar or granulated sugar. If the dough starts to dry out as you roll the balls, drizzle in a little more rum. Store in an airtight container at room temperature (they will keep for at least 2 weeks); roll balls in additional sugar just before serving.

Nutrition Facts : @context http, Calories 108, UnsaturatedFat 3 grams, Carbohydrate 13 grams, Fat 6 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 64 milligrams, Sugar 8 grams

GINGER-SPICED BUTTERED RUM COCKTAIL



Ginger-Spiced Buttered Rum Cocktail image

Provided by Geoffrey Zakarian

Categories     beverage

Time 5m

Yield 4 servings

Number Of Ingredients 8

3/4 cup dark brown sugar
1 stick (8 tablespoons) unsalted butter
3 tablespoons maple syrup
1 teaspoon ground ginger
1/8 teaspoon ground allspice
2 cups boiling water
6 ounces dark rum, such as Myers's
4 slices fresh ginger

Steps:

  • In a medium bowl, use a wooden spoon to combine the sugar, butter, maple syrup, ground ginger and allspice. Mix until well combined.
  • Transfer the mixture to a pitcher. Add the boiling water and rum. Divide the fresh ginger among 4 mugs or coffee cups and portion the cocktail. Serve hot.

RUM-GINGER DRINK



Rum-Ginger Drink image

Serve this sweet tropical drink alongside savory Jamaican beef patties.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes     Cocktail Recipes

Number Of Ingredients 4

Dark rum
Bitters
2 lime wedges
1 12-ounce bottle ginger ale

Steps:

  • Fill 2 tall glasses with ice and shake in a few drops of bitters. Squeeze 1 lime wedge into each glass and drop the wedge into the glass. Pour 1 jigger (1.5 ounces) rum into each glass and top with ginger ale. For an alcohol-free drink, omit the rum.

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