Amazing Bourbon Balls With Cherries Recipes

CHERRY BOURBON BALLS

Steps:

• In the microwave oven or over a double boiler, melt chocolate chips, stirring occasionally until smooth. Remove from heat and stir in the bourbon and corn syrup.
• In a medium bowl, toss together the crushed vanilla wafers and ground walnuts. Pour the chocolate mixture over the crumbs in the bowl and blend well using your hands. Shape into 1 inch balls and press a cherry half into the center of each one. Roll each cookie in confectioners' sugar to coat.
• Store in an airtight tin for at least a week before serving.

KENTUCKY BOURBON BALLS

Steps:

• Place the nuts in a sealable jar. Pour the bourbon over the nuts. Seal and allow to soak overnight.
• Mix the butter and sugar; fold in the soaked nuts. Form into 3/4" balls and refrigerate overnight.
• Line a tray with waxed paper. Melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Roll the balls in the melted chocolate to coat; arrange on the prepared tray. Store in refrigerator until serving.

PRESSURE-COOKER CHERRY BOURBON HAM BALLS

Steps:

• Cut ham into 2-in. pieces; place in a food processor. Process until ground; transfer to a large bowl. Add ground pork, bread crumbs, eggs, onion, ground mustard and pepper; mix lightly but thoroughly. Shape into 1-1/2-in. balls., Place trivet insert in a 6-qt. electric pressure cooker. Place meatballs on trivet, overlapping as needed. Combine undrained cherries, sugar, mustard and Worcestershire sauce; pour over meatballs. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Allow pressure to release naturally. Remove meatballs; keep warm. Remove trivet., In a small bowl, mix cornstarch and bourbon until smooth; add to cooking juices in cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Press cancel. Serve with meatballs.

AMAZING BOURBON BALLS WITH CHERRIES

Steps:

• Soak walnuts and cherries in bourbon for 4-5 hours. (The longer you soak them, the more they absorb the alcohol.) Drain well.
• Soften butter. Mix butter with confectioners sugar and add to nuts and cherries. (You might need to add more sugar if the mixture is to wet.) Roll into balls (about half the size you wish your final bourbon ball to be). Refridgerate at least 30 minutes until set.
• Melt chocolate and wax in double broiler. Drop balls into chocolate and put on wax paper. Let set until chocolate hardens. (I always put them in the fridge to speed up the process.).

CHOCOLATE-COVERED BOURBON CHERRIES

Steps:

• Pour bourbon over drained cherries. Cover, refrigerate and allow to set for 2 days.
• Combine butter, corn syrup and salt. Blend until smooth. Add confectioners' sugar and mix well. Knead until smooth and shiny. Chill for 30 minutes wrapped in waxed paper.
• While chilling, drain cherries well on paper towels. Pat dry. Reserve bourbon marinade for a cake or other dish (will keep if it is covered and refrigerated).
• Shape a marble-sized piece of fondant around each cherry. Place on waxed paper and chill at least 2 hours until firm.
• Melt chocolate in top of a double boiler over simmering water. Dip cherries in chocolate and set back on waxed papers. Allow trays to cool in refrigerator. Store in airtight containers.
• Candy will ripen well in about 2 days.