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Post by sadie1263 on Dec 28, 2011 23:44:03 GMT
Does anyone have some fun recipes for New Year's Eve parties? I'm looking for some new fun stuff to try!!
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Post by sadie1263 on Dec 29, 2011 16:07:13 GMT
Well I found this one...
Recipe: Bourbon balls
Ingredients 1 (12-ounce) box vanilla wafers (we used Nabisco Nilla Wafers) 1/3 cup granulated sugar 2/3 cup finely chopped walnuts 2/3 cup confectioners' sugar, plus more for dusting 1 tablespoon plus 1 teaspoon unsweetened cocoa powder 2/3 cup bourbon
Preparation In small batches, place the vanilla wafers in the bowl of a food processor (or in a blender) and grind for 45 seconds, or until finely ground. You should have about 6 cups. Place the granulated sugar in a small bowl and set it aside. Place the wafer crumbs, walnuts, confectioners' sugar, cocoa powder and bourbon in a large bowl. Use a large spoon or your hands to mix them until all of the bourbon is absorbed.
Use a small melon ball scoop or your hands to scoop the mixture. Roll it between the palms of your hands to form a ball about the diameter of a quarter. Then roll the ball in the granulated sugar, coating it thoroughly. Repeat with the remaining mixture. Layer the balls between pieces of waxed paper in an airtight container and refrigerate overnight. About 30 minutes before serving, remove the bourbon balls from the refrigerator and dust with confectioners' sugar.
Serving Size Makes about 3 dozen balls.
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Post by sadie1263 on Dec 29, 2011 16:08:05 GMT
and this one
Recipe: Chocolate hydrogen bombs
Ingredients For the chocolate hydrogen bombs: 1/4 cup (1/2 stick) butter, at room temperature 1/4 cup granulated sugar 1/2 cup whole milk 1 egg yolk 4 ounces unsweetened chocolate 2 tablespoons plus 2 teaspoons honey 1/2 teaspoon vanilla extract 1 (7.05-ounce) box amaretti cookies (18 to 24 cookies; see Sugar Mommas Note) 2 tablespoons brandy 1 batch Chocolate Hydrogen Bomb Whipped Cream (recipe follows)
For the whipped cream: 1 1/2 cups heavy whipping cream 2 tablespoons granulated sugar
Preparation To make the chocolate hydrogen bombs: Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until creamy.
In a small saucepan, scald the milk (heating it to just under boiling, when small bubbles form around the edge of the saucepan). Remove from the heat and let cool for 15 minutes. Place the egg yolk in a separate bowl and whisk until smooth. Gradually blend the milk into the yolk and beat well. Set aside. In a large saucepan, melt the chocolate and honey over low heat, stirring constantly. When the chocolate is melted, slowly add the yolk-milk mixture and mix until well incorporated. Add the creamed butter, one-fourth at a time, making sure to blend well before adding more. Continue to stir the mixture over low heat until the chocolate sauce is smooth. Remove from the heat and stir in the vanilla. Set aside to let cool while you prepare the macaroons.
Place 3 or 4 amaretti in each of six martini glasses or small serving dishes. Drizzle 1/4 teaspoon of the brandy over each cookie. Allow them to soak for a couple of minutes. Pour the chocolate sauce over and around the cookies in each dish, allowing the sauce to pool in the bottom. Cover the glasses with plastic wrap and chill for 8 hours or overnight. Bring them to room temperature for 30 minutes before serving. Top with a large dollop of the whipped cream.
To make the Chocolate Hydrogen Bomb Whipped Cream: Place the cream in the bowl of a stand mixer fitted with the whisk attachment and beat on high speed until it begins to stiffen, about 90 seconds. Add the sugar and beat until soft peaks form, about 20 seconds longer.
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