Thursday, December 22, 2011

Apple Bourbon Balls

Bourbon balls: The classy way to get schnockered around the holidays.  I kid of course.  There's no way to be classy and get schnockered.  There are sneaky ways to get schnockered, and bourbon balls might be at the top of the list.  Let's be honest.  You're probably not going to eat bourbon balls and sip on seltzer.  You're probably going to have a glass of whatever floats your boat and toss a couple of bourbon balls in your mouth.  And the alcohol doesn't get a chance to cook out because this is a raw cookie.  So.  There you go.

This is a special little bourbon ball.  Instead of doing your average chocolate version, I decided that apple bourbon would be a really nice twist.
This is how you make apple bourbon.  No joke, you soak apple slices and a cinnamon stick in a bit of bourbon.  I used the 200mL bottle.  It's a good way to use up your not-top-shelf spirits.  If you want to make a larger quantity of apple bourbon, use more apple slices and add another cinnamon stick.  Refrigerate it in an airtight container for 3 days.
The bourbon balls will need: powdered sugar, vanilla wafers, pecans, honey, cinnamon (not pictured), and the apple bourbon.
Finely crush the wafers and pecans.  Give them a good mix along with a dash of cinnamon and a little powdered sugar.
Stir together the honey and bourbon.  Mix it into the wafer mixture until the whole thing is moist and well incorporated.  Pinch off little bits of the "dough" to form 1-inch balls.
As sticky as this is, it's perfectly capable of being rolled into a ball.  Place them on wax paper on a cookie sheet.
I think these look really nice in mini baking cups.
They're even nicer when sprinkled with powdered sugar.
And maybe grate some of the cinnamon stick that soaked in the bourbon on top of the bourbon balls.  And if that gives you bourbon-fingers before noon hits, well, that's life, kiddo.
These are classic party food.  They're sweet and a little boozy.  This does take a bit of forethought since the bourbon has to sit for 3 days, but it's totally worth the apple flavor running through it.  And hey, you can always drink the leftovers.

Apple Bourbon Balls (makes 25-30)

1 c finely crushed vanilla wafers
1 c finely chopped pecans
1 tsp cinnamon
3 tbs powdered sugar, plus more for coating
4 tbs apple bourbon (recipe follows)
1/4 c honey
1 cinnamon stick (from apple bourbon)

  • Mix wafers, pecans, cinnamon, and 3 tbs of powdered sugar in a medium bowl.  In a small bowl, mix bourbon and honey.  Stir bourbon mixture into wafer mixture until dry ingredients are completely moistened.  Pinch off pieces of dough and roll into 1-inch balls.  Place on a wax paper-lined baking sheet.  
  • Serve bourbon balls in mini baking cups.  Dust with powdered sugar and grate the cinnamon stick over bourbon balls.  Store in airtight containers or refrigerate.
Apple Bourbon (makes 200 mL)
Adapted from Bon Appetit

1 (200mL) bottle of bourbon
1 apple, cored and sliced (Fuji or Gala work best)
1 cinnamon stick

  • Combine all ingredients in an airtight container, such as a mason jar.  Refrigerate 3 days.  Strain before using.

1 comment:

  1. Well, ok then. Seems legit. And do-able. Thanks, I'll try these!