let the good times roll–part deux

A recent conversation with fellow bloggers got me thinking rumballs. More specifically, it got me thinking that I will need rumballs to survive upcoming holiday travels.

But instead of rumballs, I recalled another candied ball of booze. A few years back, my husband and I traveled to Kentucky and it was there that I fell in love with bourbon. And Rebecca Ruth bourbon balls. These sweet Kentucky gems have a great back story (Which I’ve featured at Blog of Funny Names–read about it here. There’s a video of a fellow RR bourbon ball fan making a batch, too.) and are one-of-a-kind in the bourbon ball world. (The more traditional bourbon balls were featured at food for fun nearly two years ago–these of course were the part un.)

A recent purchase of more chocolate than anyone really needs (thank you, Trader Joe’s!) made the decision for me and Rebecca Ruth’s chocolate-dipped bourbon balls were my project for the night.

Chowhound’s recipe caught my eye as it was as simple as 1/2 cup butter, 3 1/2 cups powdered sugar, and 5 tablespoons bourbon. The amount of chocolate was vague, but I melted 14 ounces of dark chocolate and ended up with just a bit left over.

The process wasn’t overly long nor was it too messy. Best part: I now have 40 or so bourbon balls that should keep for a long while, powering me through the Christmas holidays and quite possibly taking me into the new year. Though I plan to share, so they may not make it that long.



Speaking of sharing, I wish I could give everyone here a Rebecca Ruth Kentucky-style bourbon ball as a token of my gratitude. I appreciate you reading and wish you a blessed and wonderful holiday season. Food for fun is off for the next week or so, but already looking forward to coming back in 2014 with fun new food finds. Until then, enjoy the crazy delicious that is life.

so sweet

so sweet

let the good times roll

I went to a Les Dames d’Escoffier meeting tonight. The group is, according to its website, “a world wide philanthropic society of professional women leaders in the fields of food, fine beverage and hospitality.” More simply put, it’s a group of women who work in and are passionate about the food industry and all things food. To me, it’s a group of women who share my passions. As supportive as my family is, they’re not going to listen to me go on and on (and on and on and on) about food. This group will. We don’t always talk food, though we often do, but we always support each other in professional endeavors. Some say it’s all about networking, but I’d argue that it’s about the friendships that form.

Tonight, we enjoyed a Fat Tuesday meal of rich man’s jambalaya (chicken, shrimp, and sausage), a lightly dressed mixed green salad, and an amazing pear-cherry bread pudding with bourbon caramel sauce. Knowing the party theme, I brought bourbon balls. The meal was followed by a nutrition-professor member talking about what makes a real-world healthy diet. The group thought it was wonderfully ironic that we followed an extravagant and lavish meal with a presentation on nutrition. Laissez les bons temps rouler!

Kentucky Bourbon Balls

  • 2 cups vanilla wafer cookies, finely crushed
  • 1 cup pecans, toasted
  • 1/2 cup confectioners’ sugar
  • 2 tablespoons cocoa powder (can use Dutch-process or regular unsweetened cocoa powder)
  • 1/4 cup bourbon
  • 1 1/2 tablespoons light corn syrup
  • Additional confectioners’ sugar, cocoa powder, and/or crushed pecans for coating

In food processor, finely chop cookies. Add pecans; pulse just until nuts are ground. Transfer mixture to large bowl; add confectioners’ sugar and cocoa powder. Stir to mix well. Stir in bourbon and corn syrup. Refrigerate until chilled.

Shape chilled mixture into 1-inch balls. Roll bourbon balls in confectioners’ sugar, cocoa powder, or finely chopped nuts to coat. Store in airtight container up to 2 weeks. Makes about 36 bourbon balls.