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Tiki Central Forums Tiki Drinks and Food Rum Ball Recipes
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Rum Ball Recipes
Tikiwahine
Tiki Socialite

Joined: Apr 09, 2003
Posts: 3288
From: Victoria, BC
Posted: 2004-11-15 5:59 pm   Permalink

I was just thinking how tasty rum balls are! And how they kind of relate to the 'giving booze as gifts' thread.

Seeing as we, as a group, probably have the best and most varied collection of rums, there must be some fabulous recipes out there for rum balls! Or is that a horrible waste of a good thing?

Anyone?


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martiki
Official Mixologist

Joined: Mar 29, 2002
Posts: 3058
From: http://www.smugglerscovesf.com
Posted: 2004-11-15 6:36 pm   Permalink

Rebecca makes great rum balls with the El Paso Tiki Cookbook recipe. We like to make 'em with Sailor Jerry. (And a little splash of 151 Lemon Hart)

 
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tikifish
Tiki Socialite

Joined: Mar 25, 2002
Posts: 2720
From: Toronto,Canada
Posted: 2004-11-15 7:06 pm   Permalink

My husband is craaaaazy about rum balls! Please post your recipes, that would be great!

 
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Tikiwahine
Tiki Socialite

Joined: Apr 09, 2003
Posts: 3288
From: Victoria, BC
Posted: 2004-11-17 12:47 pm   Permalink

Ah HA!
Tiki Chris has been holding out!

I just found this recipe he posted in the 'Chum' thread. Not really rum balls, but they sure sound tasty!

Cherry Rum Balls (aka "Chum" Balls):

1 cup semisweet chocolate chips
1/2 cup rum
1/4 cup light corn syrup
3 cups vanilla wafer crumbs
1 1/2 cups chopped pecans
1 cup confectioners' sugar
24 red candied cherries, halved

Melt the chocolate chips and stir in the rum and corn syrup.

Stir together the vanilla wafer crumbs, pecans and 1/2 cup of the
confectioners' sugar. Drizzle the chocolate mixture over the crumb mixture and stir until blended.

Shape mixture into 1 inch balls. Roll balls in the remaining confectioners' sugar. Place cherry half in center of each cookie, pressing down lightly. Store in an airtight container for several days to develop flavor.

Makes 48 cookies

Yummy Chummy!



 
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Chip and Andy
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Joined: Jul 13, 2004
Posts: 2215
From: Corner table, Molokai Lounge, Mai-Kai.
Posted: 2004-12-05 9:33 pm   Permalink

Moderators can't moderate what I take out.

[ This Message was edited by: Chip and Andy 2009-06-05 15:58 ]


 
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Chip and Andy
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Joined: Jul 13, 2004
Posts: 2215
From: Corner table, Molokai Lounge, Mai-Kai.
Posted: 2006-12-11 8:14 pm   Permalink



[ This Message was edited by: Chip and Andy 2009-06-05 15:58 ]


 
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Tiki Royale
Tiki Socialite

Joined: Dec 06, 2002
Posts: 891
From: The Aloha Room in Beautiful Belmont, CA!
Posted: 2006-12-16 09:22 am   Permalink

'tis the season for Rum Balls!!!
I always make a batch and take to work... makes the day "buzz" right on by.

I use the same recipe as Chip and Andy but instead of walnuts, I use a cup or two of toasted coconut. And like Martiki, Salior Jerry's rum is a nice addition. Mmmmm...
I better get to the kitchen!
Aloha,

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Chip and Andy
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Joined: Jul 13, 2004
Posts: 2215
From: Corner table, Molokai Lounge, Mai-Kai.
Posted: 2006-12-17 10:24 am   Permalink



[ This Message was edited by: Chip and Andy 2009-06-05 15:58 ]


 
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VampiressRN
  

Joined: Nov 23, 2006
Posts: 5797
From: Sun City Lincoln Hills (NorCal)
Posted: 2006-12-17 5:14 pm   Permalink

BOURBON BALLS

1 (6 oz.) pkg. semi-sweet chocolate bits
1/2 c. sugar
3 tbsp. light corn syrup (Karo white)
1/3 c. bourbon
2 1/2 c. (about 5 dozen) finely crushed vanilla wafers
1 c. finely chopped pecan nuts
Powdered sugar to roll balls in

Melt chocolate over hot water. Remove from hot water and stir in sugar and syrup. Blend in bourbon. Combine wafers and nuts and add to chocolate mixture; mix well.

Form 1-inch balls and roll in confectioners sugar. Let ripen in covered container at least several days. Makes about 4 1/2 dozen. Will keep 3-4 weeks in tightly covered container!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

I like the idea of substituting the bourbon with other tastey liquors. I remember making these as a kid with my Mon...they were always a big favorite with eveyone. Thanks for posting this thread, I may make some for New Years.

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GentleHangman
Grand Member (7 years)  

Joined: Jun 23, 2006
Posts: 464
From: Stuart, Florida
Posted: 2006-12-19 2:09 pm   Permalink

I made VampiressRN's Bourbon Balls recipe except that I substituted 1/4 cup each of Appleton Estates Rum and Saint James Hors D'Age rum for the Bourbon and used finely chopped walnuts instead of pecans. Holy cow!
I wonder if one could substitute part of the corn syrup with a dash of Orange Curacao and a dash of Orgeat(and omit the finely chopped walnuts nuts - or, better still, use finely chopped almonds?) to convert these to "Mai Tai" balls? Could one spritz the near-finished balls with fresh lime juice before rolling in the powdered sugar? Hmmmmm, I wonder . . .a light mint glaze . . . ?

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[ This Message was edited by: GentleHangman 2006-12-19 14:12 ]


 
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JenTiki
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Joined: Jun 16, 2006
Posts: 1845
From: Wandering the eastern shores
Posted: 2006-12-19 2:25 pm   Permalink

Quote:

On 2006-12-19 14:09, GentleHangman wrote:
I made VampiressRN's Bourbon Balls recipe except that I substituted 1/4 cup each of Appleton Estates Rum and Saint James Hors D'Age rum for the Bourbon and used finely chopped walnuts instead of pecans. Holy cow!
I wonder if one could substitute part of the corn syrup with a dash of Orange Curacao and a dash of Orgeat(and omit the finely chopped walnuts nuts - or, better still, use finely chopped almonds?) to convert these to "Mai Tai" balls? Could one spritz the near-finished balls with fresh lime juice before rolling in the powdered sugar? Hmmmmm, I wonder . . .



Having made a few batches of rum balls in the past week, I believe the corn syrup is necessary for texture and body, that I don't think you'll get if you substitute more fluid liquors. Also, I would think mixing very finely grated lime zest with the powdered sugar might be a better choice than spritzing the balls. If the balls are too wet when you roll them, the sugar will simply soak into the ball and not do a great job of keeping them separate from each other in the container.

If I were looking to make Mai Tai balls, I think I would simply replace a bit of the rum with the orange curacao and add about a 1/4 to 1/2 a teaspoon of almond extract for the almond flavor. You can definitely switch out the walnuts for almonds.

I used ginger snaps (instead of Nilla Wafers) and almonds for my latest batch to make Ginger Almond Rum Balls. I'm still waiting for those to "ripen" to taste the final outcome, but so far so good.

{edited to add:} One other tip: I've found that if you let the rum ball batter sit in the fridge overnight covered, it is much easier to make into balls the next day using a melon baller. Sometimes the fresh batter is just too loose and gooey making it not only difficult, but very messy, to roll into balls.

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GentleHangman
Grand Member (7 years)  

Joined: Jun 23, 2006
Posts: 464
From: Stuart, Florida
Posted: 2006-12-20 07:48 am   Permalink

Thank you JenTiki! That was exactly the type of information/suggestion I was fishing for! I'm not a professional cook by any stretch of the imagination and I appreciate all the help I can get. I will be making a batch following your suggestions tonight (including refrigerating the batter) and I'll assemble them on Thursday. They should be just right by Sunday night/ Monday Morning!

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VampiressRN
  

Joined: Nov 23, 2006
Posts: 5797
From: Sun City Lincoln Hills (NorCal)
Posted: 2006-12-20 5:29 pm   Permalink

Hey....great ideas. I will make some XXX balls this weekend, and may give a couple of those ideas a try. I agree about the corn syrup...it is for adhesion and consistency, and yes...keeping in the fridge overnight does help.
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Tikiwahine
Tiki Socialite

Joined: Apr 09, 2003
Posts: 3288
From: Victoria, BC
Posted: 2007-12-08 1:20 pm   Permalink

BUMP

'Tis the Season!


 
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TikiGoddess
Tiki Socialite

Joined: Nov 06, 2002
Posts: 430
From: Penna
Posted: 2008-08-05 06:21 am   Permalink

These rum ball recipes reminded me of something. I recently saw Trader Vic's macadamia nut liquer at the liquor store (Luke's Liquors Hynannis Mass), it comes in a nice glass decanter and it is around $20. Has anyone tried it? What cocktails can be made with this? I didnt buy it because I had no idea what I'd do with it. Apologies if this question is in the wrong forum.

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