Trinculo's Cafe: Exploring the Epicurean with The Stray Gourmet
Member of the BannerWomen Network
Trinculo's Cafe has won the
award!
November 22, 2003
One of our regular correspondents recently requested a recipe for that old
holiday standby, Rum Balls. We just happen to have an excellent suggestion
for these little gems, although being bourbon drinkers we usually substitute
some Jim Beam Black for the rum. Either way, these are a yummy treat,
easily made, easily stored, to have on hand for the upcoming
seasonal festivities.
Chris’s Winter Equinox Rum Balls
(make 2 weeks ahead for best flavor)
1 cup crushed plain chocolate cookies
½ cup confectioner's sugar
1 ½ cups toasted pecans or walnuts, finely chopped
3 tsp. unsweetened cocoa powder
2 TBSP. light corn syrup
1/3 cup rum
½ cup raw sugar crystals
Mix all ingredients except raw sugar crystals
together until smooth.
Roll into 1 ½” balls, and then roll balls in the
raw sugar crystals to coat.
Arrange in layers separated by wax paper in a tightly-
closed tin or other container until ready to serve.
Be sure to save some of these for Santa!
Click here to see the current recipe.
NEW!
Click here to see the complete
collection of recipes from The Stray Gourmet.
Until next time, see you around the galaxy.
Click the signature to email the Stray Gourmet.
Send your favorite recipe, or ask for one.
Contents © 1996-2003 The Stray Gourmet
Exploring the Epicurean with The Stray Gourmet
is sponsored by
REGINA'S LAIR: The Smile of The Tiger
This site is listed in Recipe Collections.
Are YOU a nerd? Visit
Do you search a lot? Try
SEARCHALOT
