GINGERBREAD RUM BALLS
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
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
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
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
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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