Recipe for Bourbon Balls

Recipe for Bourbon Balls

1 1/2 cups crushed ginger snap or vanilla wafer cookies (tip: use Mi-Del ginger snaps to make it gluten free)
1 cup pecans (or walnuts)
1/2 cup confectioner’s sugar, plus more for dusting
1/4 cup bourbon (or rum)
2 tablespoons cocoa powder
2 tablespoons honey

Pulse the pecans in the bowl of a food processor until they are coarsely ground. ...
Add the crushed ginger snaps, along with the confectioner’s sugar, bourbon, cocoa powder and honey. Pulse until the ingredients

are combined. Place in a bowl.

Chill until thoroughly cooled in the refrigerator, about two hours. (You can expedite this by chilling in the freezer for about 45

minutes.)

Remove the dough from the fridge.
Using a teaspoon as a measure, roll out small balls with your hands, about one inch in size.
Toss to coat in a bowl of powdered sugar.

Store in the fridge for up to a week.

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New Orleans coffee

New Orleans coffee is available in most super markets, grocery stores and Vietnamese markets.

8 eggs (separate yolk & egg white)	¾ cup heavy whipping cream
1 cup superfine sugar	¾ cup Bourbon
¾ cup New Orleans style coffee	Freshly grated nutmeg

• Combine egg yolks in a large bowl and beat it until thick & pale yellow. Add sugar as you beat
• Mix coffee and 1/3 cup cream
• Add Bourbon and let it remain for about 30 minutes.
• Beat the egg whites in a bowl until stiff
• In a separate bowl, whip the remaining heavy cream until soft
• Alternately fold the egg whites and whipped cream into the coffee mixture.
• Pour into glasses and garnish it with nutmeg

Serves 8 people.