Kentucky Bourbon Balls

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Photo Credit: Christin Marhling, 2018.

These boozy bite-sized treats—were developed in 1936 by Ruth Booe, co-founder of the Rebecca Ruth Candy Co. in Frankfort, Kentucky—can be rolled in powdered sugar or dipped in melted chocolate and topped with pecan halves; on the inside, the creamy center usually consists of some combination of bourbon, sugar, butter, chopped pecans, and semisweet chocolate. These trifles are chilled rather than cooked and do pack a tipsy punch, so you may wish to warn younger or teetotalling guests of their alcohol contents.

 

Makes 24

Ingredients:
1 cup finely chopped pecans nuts
5 tablespoons Kentucky bourbon
1/2 cup butter, softened
One 16-ounce  package confectioners’ sugar
8 ounces semisweet chocolate

Directions:
Place the nuts in a resealable jar. Pour the bourbon over the nuts. Cover and allow the nuts to soak overnight.

The following day, mix the butter and sugar; fold in the soaked nuts. Form into 3/4″ balls and place on a waxed paper lined baking sheet and  refrigerate overnight.

The next day, line a baking sheet 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. Place a pecan half on top of each ball and  arrange them on the prepared tray. Store in refrigerator until ready to serve.


Sticky Toffee and Earl Grey Pudding

Sticky Toffee and Earl Grey Pudding
Photo Credit: Victor Protasio, Food&Wine Magazine, 2019.

 

This classic English dessert features dates which are often found in regular in sticky toffee pudding recipes. In this recipe, Medjool dates are steeped in Earl Grey tea, infusing them with the bright, aromatic lift of bergamot. It is the perfect dessert to serve at the end of a meal.

Adapted From
Merlin Labron-Johnson
Food&Wine Magazine
February, 2019

Serves 9

Ingredients:
2 cups pitted Medjool dates, finely chopped
2 Earl Grey tea bags
1 teaspoon baking soda
1 1/4 cups boiling water
2 cups all-purpose flour
2 teaspoons baking powder
1 1/4 teaspoons sea salt, divided
3/4 cup vegetable shortening
1 cup light muscovado sugar, divided
3/4 cup dark muscovado sugar, divided
3 large eggs
1 cup unsalted butter, plus more for greasing
1 cup heavy cream
Vanilla ice cream, for serving
Fresh Sprint Sprigs, for garnish

Directions:
Preheat oven to 350°F.

Place dates, tea bags, and baking soda in a medium bowl. Add 1 1/4 cups boiling water, and let stand 15 minutes. Remove and discard tea bags. Stir mixture with a fork to break apart dates.

Stir together flour, baking powder, and 3/4 teaspoon salt in a medium bowl; set aside. Combine shortening, 1/4 cup light muscovado sugar, and 1/4 cup dark muscovado sugar in the bowl of a stand mixer. Beat on medium speed until no lumps remain, about 1 minute. Add eggs, 1 at a time, beating well after each addition. With mixer running on low speed, gradually add flour mixture just until incorporated. Stir in date mixture. Lightly grease a 9-inch square baking pan with butter. Pour batter into prepared pan, and bake in preheated oven until a wooden pick inserted in center of pudding comes out clean, 30 to 32 minutes.

Remove pudding from oven, and immediately prick all over with a wooden or metal skewer, piercing all the way to the bottom of pan. Pour 1 1/2 cups warm toffee sauce evenly over pudding, and let stand until sauce is absorbed, about 30 minutes. Cut warm pudding into 9 (3-inch) squares.

Top servings with ice cream  and  drizzle evenly with remaining 1/2 cup toffee sauce. For a festive touch, garnish with a sprig of mint, if desired.

Cook’s Notes:
Muscovado sugar is an unrefined sugar made from sugar cane. It comes in varieties from very dark to light. The main difference between muscovado sugar and granulated sugars is the moisture content. Muscovado sugar is noticeably moister, and the crystals stick together in clumps. It has a taste similar to fudge or caramel.

Dark or light brown sugar or granulated sugar with molasses or treacle can be used as substitutes for muscovado sugar. For 1 cup of dark muscovado sugar, use 1 cup granulated sugar and 2 tablespoons of molasses or treacle. For light muscovado sugar, reduce the molasses to 1 tablespoon.


Upside Down Blood Orange and Kumquat Pineapple Cake

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Brightened up your winter diet with seasonal citrus fruit season, And nothing has more flair than a blood orange. The sweet, sour, tangy and unbelievably bright blood orange is bursting with juicy flavor that is reminiscent of an orange, tangerine and lemon, all they while drenched in its own crimson uniqueness. This cake definitely lets the orange’s ruby flesh shine. We also kumquats. And the hidden surprise of pineapple to the batter. The result is a festive fruit dessert guaranteed to lift even the worst winter doldrums.

Serves 8 to 10

Ingredients:
3 blood oranges, thinly sliced
1 dozen kumquats, thinly sliced
1 cup granulated sugar
½ cup  water
½ teaspoon ground cardamom
½ cup unsalted butter, melted
½ cup of extra virgin olive oil
2 large eggs at room temperature
1 cup crushed pineapple, drained
Zest of one lemon, for garnish

Directions:
Preheat oven to 325°F (163°C).

Liberally spray the cake pan and line the pan with parchment paper.

To make the candied citrus fruits by whisking together the sugar and water in a large sauce pan. Heat on medium heat until slightly thickened, about 5 minutes. Gently add the sliced oranges and kumquats and simmer on low heat for an additional 3 minutes and then remove from the heat.

Layer the cake pan with the slices covering the entire bottom of the pan and gently pour ½ cup of the remaining syrup over the slices.

To make the cake batter, prepare your wet and dry ingredients. In a large bowl,whisk the dry ingredients, the flour, sugar, baking powder, salt and cardamom together until well combined. in a second bowl, whisk together the wet ingredients, the butter, olive oil,eggs and pineapple until combined into a homogeneous mixture, about 2 minutes. Fold the dry ingredients into the wet ingredients only until just combine, do not over mix.

Pour the batter into pan over the citrus fruit. Transfer to oven and bake until cake is golden brown and a toothpick inserted in the center emerges clean, 40 to 50 minutes. Cool cake in pan 10 minutes, then run a knife along pan’s edges to loosen it; invert onto a platter, remove the parchment paper. Allow the cake to cool completely before serving. Sprinkle with lemon zest, if desired.

 

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