MAPLE-PECAN BOURBON BALLS
The bourbon ball was created in 1938 by Ruth Hanly Booe, a former Kentucky school teacher turned candy maker. The creamy original was whisky-spiked, covered with chocolate and topped with a pecan. Modern-day versions, like this one, are simpler to put together: Vanilla wafers, toasted pecans, cocoa powder, confectioners' sugar and bourbon are combined in a food processor, rolled into balls and dunked in melted chocolate or rolled in confectioners' sugar. Ours also includes a bit of maple syrup for added depth. Bar chocolate, as opposed to chocolate chips, works much better for enrobing candies because chocolate chips have less cocoa butter and become too thick to coat evenly when melted.
Provided by Samantha Seneviratne
Categories candies, dessert
Time 45m
Yield About 2 1/2 dozen
Number Of Ingredients 9
Steps:
- In the bowl of a food processor, combine the vanilla wafers and pecans and process until fine crumbs form. Add the maple syrup, cocoa, bourbon, vanilla, salt and 1/3 cup confectioners' sugar and process until completely combined and the mixture holds together when shaped into a ball.
- Portion the dough into 1 tablespoon scoops and transfer them to a parchment-lined baking sheet. Once all the dough is portioned, roll the scoops into neat balls.
- Melt the chocolate over a double boiler on the stove or in short bursts in the microwave. Using two forks, dip each ball into the melted chocolate, and rotate to cover completely in chocolate coating. Tap each of the covered balls over the edge of the bowl to release excess chocolate and transfer to the prepared sheet. Alternatively, roll the uncoated balls in the 1/4 cup confectioners' sugar until coated.
- Transfer the sheet to the fridge to set for at least 20 minutes. Store in an airtight container in the fridge for up to one week.
Nutrition Facts : @context http, Calories 123, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 7 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 56 milligrams, Sugar 7 grams
BOURBON BALLS
The sweet kick of bourbon in these confections will transport you straight to Kentucky. We dipped the pieces in a bittersweet chocolate coating and topped them off with crunchy pecan. The result is a Derby-worthy treat you can make and enjoy all year round.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 25 bourbon balls
Number Of Ingredients 11
Steps:
- For the bourbon balls: Pulse the vanilla wafer cookies and pecan halves in a food processor until the mixture turns to fine crumbs. Add the cocoa powder, confectioners' sugar, bourbon, corn syrup, vanilla and salt, then pulse until the mixture is thoroughly combined and holds together when squeezed.
- Scoop the mixture into 1-inch balls (each about 1 tablespoon; about 25 total) on a parchment-lined baking sheet. Roll each ball between the palms of your hands so they're smooth and compact. Transfer to the refrigerator to chill and firm up slightly, about 10 minutes.
- For the coating: Meanwhile, put the chocolate and oil in a medium microwave-safe bowl. Microwave on high, stirring halfway through, until completely melted and smooth, about 1 1/2 minutes.
- Working one a time, use 2 forks to gently lower each bourbon ball into the chocolate mixture, turning to make sure the entire ball is coated. Let any excess chocolate drip off, then return to the baking sheet. Top with a pecan half. Return to the refrigerator until the chocolate is just set, about 5 minutes.
BOURBON STREET BALLS WITH PECANS
Provided by Rachael Ray : Food Network
Categories dessert
Time 2h30m
Yield 24 to 30 balls
Number Of Ingredients 6
Steps:
- Roughly chop 4 cups pecans in a food processor. Remove 2 cups and reserve. Finely grind the remaining pecans in the food processor.
- Combine the finely ground pecans, vanilla wafers, confectioners' sugar, bourbon, and corn syrup. Coat finger tips with the softened butter to help you roll. Shape the mixture into balls 1 1/2-inches in diameter using an ice cream scoop. Roll the balls in chopped pecans.
- Arrange the balls on a dessert platter. If the balls are too soft, chill (about 2 hours) in the refrigerator to help firm, if desired and serve.
Nutrition Facts : Calories 178, Fat 13 grams, SaturatedFat 1 grams, Cholesterol 1 milligrams, Sodium 16 milligrams, Carbohydrate 13 grams, Fiber 2 grams, Protein 2 grams, Sugar 8 grams
MAPLE BOURBON PECAN PIE
About one of the best pecan pies I think I've ever had. Recipe is from Martha Stewart. This is the only pecan pie recipe I make now. However, I have only made it with the Pate Brisee (pie dough)pie crust recipe which I have included, also from Martha Stewart, which is OHHHHH so YUMMY. (Pate brisee is the French version of classic pie or tart pastry. Pressing the dough into a disk rather than shaping it into a ball allows it to chill faster. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly.) It does take a while to make but I think it makes a huge difference to use the pie crust from scratch. Some of the instructions might be a little confusing so please don't HESITATE to Zmail me. Note: I have always left out the decorative touches, not sure if this makes a difference or not.
Provided by southern_gal12000
Categories Pie
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Making the pie dough ( makes 1 double-crust "or" 2 single-crust 9 to 10-in. pies) - In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
- With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tbsp at a time.
- Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
- Now -- making the pie -- On a lightly floured surface, roll dough to 1/8 inch thick. Transfer to a 9-inch pie tin, leaving a 1/2-inch overhang. Fold overhang under evenly. Using a paring knife, carefully cut out leaves from scraps of dough. Gently score leaves with the back of the knife to create veins. Place leaves on a baking sheet. Transfer lined pie tin and leaves to refrigerator. chill for at least 30 minutes.
- Heat oven to 400 degrees. In a medium bowl, whisk together sugar, butter, 4 whole eggs, corn syrup, maple syrup, bourbon, and vanilla. Fold in half the pecan halves. Pour filling into pie shell; arrange remaining pecan halves on top of pie.
- Score the outer rim of pie. Beat 1 egg yolk, and brush over hatch marks. Adhere the leaves to the dough in a decorative pattern. Chill the pie for 30 minutes. Mix 2 tablespoons heavy cream with remaining egg yolk. Brush the egg glaze over the leaves, and transfer pie to the oven.
- Bake 15 minutes, then reduce heat to 350 degrees. Bake until a knife tip comes out clean, about 1 hour 15 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 1177.1, Fat 63.4, SaturatedFat 28.6, Cholesterol 319.5, Sodium 542.9, Carbohydrate 143.5, Fiber 3.8, Sugar 67.9, Protein 13.2
MAPLE-PECAN TORTE (WITH BOURBON)
This cake was on the cover of Cuisine Magazine in March 1983. It takes some effort to make but it is well worth it. I only make this for extra special occasions. It also helps if you have two mixers or one hand held mixer. It is absolutely sinful.
Provided by Jane from Ohio
Categories Dessert
Time 4h40m
Yield 14 serving(s)
Number Of Ingredients 23
Steps:
- heat oven to 350°F.
- Spread chopped pecans on large baking sheet.
- Toast in oven, stirring occasionally, until lightly browned, about 10 minutes.
- Remove nuts from oven; set aside to cool.
- Maintain oven at 350°F.
- Lightly butter and flour 2 straight-sided 10 inch round cake pans.
- Line bottoms with ungreased kitchen parchment or waxed paper.
- On medium speed, beat 1 cup butter in large bowl until fluffy.
- Gradually beat in 1 cup sugar.
- Continue to beat until very fluffy.
- Increase speed to high.
- Pour in 1 cup of the maple syrup in thin stream, beating all the while.
- Beat egg yolks into the butter mixture, one at a time, beating and scraping sides of bowl with rubber spatula after each addition.
- Beat in orange zest, maple flavoring and vanilla.
- Sift cake flour, baking powder and soda onto waxed paper or bowl.
- Sift together one more time; set aside.
- Beat egg whites and salt in large grease-free bowl with clean beaters on medium speed until soft peaks form.
- Increase speed to high and beat until stiff but not dry.
- Beginning and ending with the flour mixture, fold it and egg whites alternately in butter mixture, sifting the flour over the butter mixture, about 1/2 cup at a time and then folding it into mixture.
- The flour will take 5 additions.
- The egg whites 4 additions.
- Fold gently--Do not over mix.
- Pour batter in prepared cake pans and smooth surface with gently with rubber spatula.
- Bake in center of oven 25 to 30 minutes or until inserted wooden pick comes out clean.
- Remove pans from oven. Let layers cool in pans on wire rack 8 minutes.
- Unmold layers onto wire racks, let cool completley.
- Place layers in plastic wrap on baking sheets in freezer until semi frozen, about 45 minutes.
- While cake is in freezer make Maple Buttercream:.
- Combine remaining 1/4 cup sugar and 1/4 cup maple sugar in a heavy saucepan.
- Add orange slice and bourbon.
- Heat, stirring constantly over medium-high heat to boiling.
- Boil gently 1 minute.
- Remove from heat. Discard orange slice.
- You should have about 1/3 cup of syrup.
- Trim brown crusts from top and bottom of each semi-frozen cake layer; discard trimmings.
- Cut each layer horizontally in half with long serrated knife.
- Brush sides of layers with syrup.
- Sprinkle remaining syrup over surface of each layer.
- Place one layer, syrup side up on plate.
- Spread with Buttercream.
- Stack second layer on top with syrup side up.
- Spread with Buttercream.
- Repeat with next 2 layers--do not put Buttercream on top of last layer.
- Place a baking sheet on top of cake.
- Place a one 1-pound weight (can of fruit or a bag of rice) on top of baking sheet.
- Refrigerate 15 minutes to compress layers.
- Remove cake from refrigerator. Remove weight. Remove baking sheet.
- Spread remaining Buttercream over top and sides of cake.
- Press toasted pecans evenly over sides of cake.
- Refrigerate at least 1 hour before serving.
- Maple Buttercream:.
- Beat butter in large bowl until fluffy; reserve.
- Heat maple syrup in heavy medium saucepan over medium heat to boiling.
- Cook without stirring until syrup reaches firm ball stage or candy thermometer reaches 244°F (31 to 32 minutes), watching to see syrup doesn't boil over.
- You should have about 1 cup.
- When syrup reaches soft ball stage (238 degrees to 240 degrees or 22 minutes), begin beating egg whites with salt in large grease-free bowl with clean beaters on medium speed until stiff but not dry (7 to 8 minutes.
- Continue to beat.
- Add hot syrup in thin streams, scraping down sides of bowl with rubber spatula once or twice.
- Continue to beat mixture until it has reached room temperature and no longer feels warm (10 to 15 minutes).
- Increase speed to high.
- Beat in one fourth of the reserved butter about 1 tablespoon at a time.
- Then beat in remaining butter by tablespoons.
- Scrape down sides.
- Beat in bourbon and vanilla.
Nutrition Facts : Calories 800.5, Fat 46.6, SaturatedFat 25.9, Cholesterol 158.5, Sodium 289.2, Carbohydrate 90.1, Fiber 1.2, Sugar 63.1, Protein 6.2
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