bourbon balls

by spabettie on November 16, 2011

in appetizers,cocktails,cookbook review,Dessert,Gluten Free,recipes,Vegan

“Club soda is a wonderful thing. You can use it to remove any stain, or mix it with gin and drink until you don’t care about the stain.”

Celebrity chefs? Immersion blenders? Who needs ‘em?

Gracing the back cover of the newest cookbook in my collection, that question definitely gives a glimpse of the fun within.

Quirk Books recently sent me a copy of Little Old Lady Recipes – Comfort Food and Kitchen Table Wisdom. This witty work is authored by Meg Favreau – writer, comedian, food enthusiast and eating contest winner who has been published by two of my favorites – Huffington Post and McSweeneys.

Meg serves up a side of sass with some old fashioned home cooking recipes – no food processors, no protein bars and no seaweed – “the only place seaweed should be is under my feet once a year when I go to the shore…”

“Never taste from the mixing spoon. Or at least don’t let anyone see you.”

Accompanied by photos of Little Old Ladies, sassy quotes and age-old advice, the recipes are classic comfort foods, just like grandma used to make.

From refrigerator pickles and ladies’ party punch to brown betty and grits, this takes me back to the kitchen of my own Grandma Z, and the humor makes it feel like Grandpa Z is there too…

I chose a classic holiday favorite – bourbon balls!

bourbon balls

makes approximately 48 balls

1 cup toasted chopped pecans
1 1/2 cups crushed vanilla wafer cookies
3/4 cup powdered sugar
2 tablespoons cocoa powder
2 tablespoons honey
1/4 cup bourbon

The world is full of excuses; bourbon balls are an excuse to imbibe alcohol whole eating candy. This is a good kind of excuse.

Combine first four ingredients in a bowl and then add honey and bourbon; stir. Form into balls with your hands and roll in powdered sugar. Refrigerate before serving. 

(Recipe reprinted with permission from publisher)

I used agave in place of honey, and graham crumbs in place of vanilla wafers, making them vegan and gluten free. Bulleit is both!

This was my first time tasting a bourbon ball, and wow – they are really, very good. I have decided in place of Rescue Remedy, these are what I need to have with me for air travel.

These were so easy (I chopped with a knife, no food processor!) and they are wickedly delicious, and will definitely be on hand for the entire holiday season!

Have you ever enjoyed a bourbon ball?

What are your favorite old school classics?

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Tagged as: bourbon balls, cookbook review, Little Old Lady Recipes, Meg Favreau, Quirk Books

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