NATIONAL BOURBON DAY: BOURBON BALL MARTINI & DOLLY APPEL'S BOURBON BALLS

Today is National Bourbon Day, and with Father's Day coming up this weekend, why not make Dad a  Bourbon Ball Martini and celebrate both holidays? Better than a necktie!

BOURBON BALL MARTINI

2 ounces Bourbon
2 ounces Crème de Cacao
1 oz. hazelnut liqueur

Fill shaker with cracked ice and blend bourbon, creme de cacao & hazelnut liqueur.
Strain into a martini glass.
Garnish with two Bourbon balls on a mini-skewer.

O.K., maybe you want to give Dad a home-made gift. Make these fabulous Bourbon Balls! 

DOLLY APPEL’S BOURBON BALLS

Ingredients

1 ½ pounds pecans
8 ounces of Maker’s Mark Bourbon
2 ounces water
2 pounds confectioners’ sugar
3 pounds semisweet chocolate
3 ounces paraffin

Directions

Break and combine pecans with bourbon, cover and set aside for 4 hours or more. Sift confectioners’ sugar and add pecans, adding sugar gradually to a working consistency until a small ball can be made ½ to ¾ inch in diameter. Water is to be used only to bring mixture to desired consistency. Add water only to prevent ball from falling apart. Mixture should be semi-dry. Prepare balls and place on a waxed papered cookie sheet. Place in freezer to cool. (Approx. 2 hours)

Melt chocolate and paraffin and mix well. Chocolate should not be too hot, just warm enough to work up. The warmer the mix, the thinner coating the bourbon balls will have.

Remove formed balls from the freezer when ready to coat with chocolate. With fingers dip each ball to cover half of ball and return to cookie sheet. After this step return to refrigerator to harden chocolate. (Approx. 1 hour)

To coat top half of ball when ready insert toothpick in the bottom that has already been coated and dip top in chocolate. Remove toothpick and return ball to cookie sheet. Refrigerate again to harden chocolate.

Store bourbon balls in refrigerator until ready to eat!

Dolly Appel's Bourbon Balls: Kentucky Derby Candy

Pecans soaking in Kentucky Bourbon

So what kind of Chocolate Candy should you make for the Kentucky Derby? Well, you're drinking bourbon, so why not try these bourbon balls? This is my friend Janet Appel's mother-in-law's recipe.

Read more about Janet's Family Bourbon Ball Competition HERE and HERE.

DOLLY APPEL’S BOURBON BALLS

1 1/2 pounds pecans
8 oz of Maker’s Mark Bourbon
2 oz water
2 pounds confectioners’ sugar
3 pounds semisweet chocolate
3 oz paraffin

Break and combine pecans with bourbon, cover and set aside for 4 hours or more. Sift confectioners’ sugar and add pecans, adding sugar gradually to a working consistency until a small ball can be made ½ to ¾ inch in diameter. Water is to be used only to bring mixture to desired consistency. Add water only to prevent ball from falling apart. Mixture should be semi-dry. Prepare balls and place on a waxed papered cookie sheet. Place in freezer to cool. (Approx. 2 hours)

Melt chocolate and paraffin and mix well. Chocolate should not be too hot, just warm enough to work up. The warmer the mix, the thinner coating the bourbon balls will have.

Remove formed balls from the freezer when ready to coat with chocolate. With fingers dip each ball to cover half of ball and return to cookie sheet. After this step return to refrigerator to harden chocolate. (Approx. 1 hour)

To coat top half of ball when ready insert toothpick in the bottom that has already been coated and dip top in chocolate. Remove toothpick and return ball to cookie sheet. Refrigerate again to harden chocolate.
Store bourbon balls in refrigerator.

Note from Janet Appel: This recipe is at least 70 years old. It was Marty’s mother’s recipe. She loved to make chocolate candies. Fingers were used for a lot of mixing, holding, stirring. Today there are fine chocolate tools to dip with, and electric pots to melt the chocolate. Paraffin is needed no matter how good your chocolate.

Bourbon Balls, Part II

Last week my friend Janet Appel had a guest post on her family's Holiday Bourbon Balls. Great back story to these Boozy Bourbon Balls. Because Bourbon Balls are a multi-step process, here's Part II. Enjoy! I know I will. Hope Janet A saves a few for me!

JANET APPEL:  Bourbon Balls, Part II

As promised this post shows the completion of the making of our holiday Bourbon balls. For those who did not read Part 1, go here. Now I will tell you how Marty and I made his Mother’s recipe our own.

Dolly was not much on drinking. Every now and then she had a cocktail and sometimes a little wine. Being from Kentucky, Marty and I love Kentucky Bourbons, so we soak the pecans longer than her recipe calls for. Ours soaked nearly a week.

What little Bourbon that was left over Marty pours into the filling. Marty does not use water to soften the mixture, just Bourbon. Do not eat these and then drive.

Marty mixes the ingredients up, spreads them on wax paper, and uses a small cookie scooper to make the balls. He then drops the balls onto a wax paper lined cookie sheet. The cookie sheet then goes into the freezer.

Chocolate dippers:  Dolly used fingers, toothpicks, spoons.

Melting Chocolate: Deluxe Chocolate Melter. Dolly used a double boiler.

Just a little paraffin is added to help the chocolate not melt in your hands. It still will. We don’t add that much.


Dipping Bourbon Balls in chocolate: Marty dips in small batches. The filling thaws if out too long.

After dipped, into the refrigerator they go.  When good and cold again, the Bourbon Balls are placed in sealed containers and kept in the refrigerator.

Now we are ready for the Christmas Eve Bourbon Ball contest. We are so going to win!

For the Recipe, go HERE.

Janet Appel's Bourbon Balls

Pecans Soaking in Bourbon

Continuing Guest Chocolate Holiday Blogs, I asked Janet Appel, the Queen of Southern Cooking, if I could repost one of her favorite recipes for Bourbon Balls. Although I've posted this recipe before, this is the first time Janet has given the 'backstory' to these Boozy Balls with several helpful hints and modifications.

Janet Appel: Bourbon Balls

Bourbon Balls are a Southern taste treat. Chocolate and Bourbon, what’s not to love? In Kentucky you always serve them during Kentucky Derby parties and during the Christmas holidays. The Bourbon is not cooked out, so you have to warn children and alcoholics these are not for just anyone.

My mother in law made wonderful Bourbon Balls and shared the recipe with my husband, Marty. He makes them every year. But last year he was challenged as the maker of the best Bourbon Balls.
My nephew, Tres, and his wife, Casey, have a different recipe, that is mighty tasty. Last Christmas Eve we had a taste test. Marty lost. But we knew the contest was rigged. The judges were Tres’ parents. How fair is that?

This year we will have another taste test. Tres’ mother mailed all of us chocolate to make Bourbon Balls. She said for another contest. I said for her to have a large supply of Bourbon Balls for the holidays.

I am going to share the recipe from the Appel side of the family. The Tripletts have not shared their secret recipe.

DOLLY APPEL’S BOURBON BALLS

1 ½ pounds pecans
8 oz of Maker’s Mark Bourbon
2 oz water
2 pounds confectioners’ sugar
3 pounds semisweet chocolate
3 oz paraffin

Break and combine pecans with bourbon, cover and set aside for 4 hours or more. Sift confectioners’ sugar and add pecans, adding sugar gradually to a working consistency until a small ball can be made ½ to ¾ inch in diameter. Water is to be used only to bring mixture to desired consistency. Add water only to prevent ball from falling apart. Mixture should be semi-dry. Prepare balls and place on a waxed papered cookie sheet. Place in freezer to cool. (Approx. 2 hours)

Melt chocolate and paraffin and mix well. Chocolate should not be too hot, just warm enough to work up. The warmer the mix, the thinner coating the bourbon balls will have.

Remove formed balls from the freezer when ready to coat with chocolate. With fingers dip each ball to cover half of ball and return to cookie sheet. After this step return to refrigerator to harden chocolate. (Approx. 1 hour)

To coat top half of ball when ready insert toothpick in the bottom that has already been coated and dip top in chocolate. Remove toothpick and return ball to cookie sheet. Refrigerate again to harden chocolate.

Store bourbon balls in refrigerator.

Notes: This recipe from Marty's mother is at least 70 years old. She loved to make chocolate candies. Fingers were used for a lot of mixing, holding, stirring. Today there are fine chocolate tools to dip with, and electric pots to melt the chocolate. Paraffin is needed no matter how good your chocolate.

The recipe tells you to break pecans and then soak in Bourbon. We fill the container half way up with pecans and then cover them with Bourbon. Use good Bourbon, if you won’t drink it, don’t cook with it. We were out of Maker’s Mark and used Woodford Reserve, a mighty fine Bourbon.

The pecans have been soaking for 48 hours. You can see the line of the Bourbon. About half has soaked in. I stir the pecans regularly to make sure they all are full of the Bourbon. We will make the filling and dip them this weekend. I know the recipe says soak 4 hours. We like to really let the Bourbon soak in. That is why small children should not eat these candies.

To be Continued Next Week with Photos of the Bourbon Balls!

Kentucky Derby Chocolate Round-Up: Derby Pie & More

Over the past few years, I've posted several chocolate recipes that are served at Kentucky Derby Parties. I've had more than one recipe for Derby Pie, the traditional chocolate, nut, bourbon pie, but I thought I'd repost three of them all in one place.

Kentucky Bourbon Chocolate Walnut Pie has been served at the annual Derby Horse Race for over 50 years. It was a special recipe that was first made at the Melrose Inn in Prospect, Kentucky. * Note: You can't legally call it a "Derby Pie" recipe. The name "Derby Pie" is trademarked, and the owners of the name are very aggressive protecting the name "Derby Pie."  This is not a commercial site, so I'm calling it Derby Pie, but with variations in the complete name. Similar recipes to the one above are sometimes called Brownie Pie or Tollhouse Pie, but it's really Derby Pie.There have been many modifications over the years, but the most important ingredient is Kentucky Bourbon.

Love to hear about your favorite Kentucky Derby Pie. Do you use Pecans or Walnuts? How much chocolate? What kind? How much bourbon? What kind?

I. Kentucky Derby Chocolate Pecan Pie

Ingredients
1 pie crust (homemade or store bought)
1/2 cup butter, melted
1/4 cup white sugar
3/4 cup brown sugar, packed
3/4 cup light corn syrup
4 large eggs
1 1/2 teaspoons vanilla
1/4 cup bourbon
3/4 cup chocolate chips
1 1/4 cup toasted pecans or walnuts, shelled and chopped in half

Directions
1. Preheat oven to 350 degrees F.
2. Roll crust out.
3. In a large mixing bowl, on medium speed with whisk attachment, whip butter, sugars, corn syrup, eggs, vanilla and bourbon together until frothy.
4. Remove bowl from mixer, and fold in chocolate chips and pecans or walnuts. Blend well.
5. Pour into prepared pie crust and bake at 350 for 50-60 minutes or until set.
6. Serve warm or cool completely before serving with whipped cream or a scoop of vanilla ice cream.

II. Kentucky Bourbon Chocolate Walnut Pie

Ingredients:
1/2 cup flour
1 cup sugar (1/2 brown/1/2 white)
2 eggs, beaten
1/2 cup melted butter
 2-4 tablespoons Kentucky bourbon (it's a matter of taste)
1 cup chopped English walnuts (you can vary this by using pecans)
1 1/4 cup semi-sweet chocolate chips (or chopped dark chocolate)
1 tsp Madagascar vanilla extract
dash of salt
1 - 9 " deep-dish pie shell (pre-made crust or make your own)

Preparation:
Preheat oven to 350 degrees F.

Mix flour and sugar. Add the eggs and melted butter; mix to combine. Stir in the bourbon, walnuts, chocolate chips, vanilla, and salt. Pour mixture an unbaked piecrust. Bake for 35-40 minutes. Pie should be chewy but not runny. 
Another variation: don't add the chocolate chips to the mix: Arrange them on the bottom of the unbaked pie shell. Pour over the chocolate chips and bake.

And, my friend Janet Appel sent her personal recipe. Leave it to someone from Kentucky to have the 'real' thing.

III. BOURBON CHOCOLATE PECAN PIE
(Originally called Derby Pie)
FROM ENTERTAINING THE LOUISVILLE WAY-QUEEN’S DAUGHTERS 1969

Ingredients:
1 stick melted butter
1 cup sugar
1 cup white corn syrup
4 eggs beaten
1 tablespoon Wild Turkey Bourbon
1 cup whole pecans
½ cup chocolate chips
1-9 or 10 inch unbaked pie shell

Mix the above ingredients and pour into the pie shell. Bake for 45 to 50 minutes until fairly firm at 350 degrees. Let cool and set up before serving. Garnish with sweetened whipped cream. Serves 6 to 8.

Notes: We soak the pecans in bourbon over night and use a jigger of bourbon. We still add the tablespoon of bourbon to the mixture. White corn syrup is Karo.

IV. KENTUCKY CHOCOLATE NUT PIE IN A JAR

This is great to make ahead and take to the party as a gift. Host can make it while you watch!

***
So what kind of Chocolate Candy should you make if you're not at the Derby, but you're watching at home? Well, you're drinking bourbon, so why not try these bourbon balls? This is Janet Appel's mother
-in-law's recipe.

DOLLY APPEL’S BOURBON BALLS

1 ½ pounds pecans
8 oz of Maker’s Mark Bourbon
2 oz water
2 pounds confectioners’ sugar
3 pounds semisweet chocolate
3 oz paraffin

Break and combine pecans with bourbon, cover and set aside for 4 hours or more. Sift confectioners’ sugar and add pecans, adding sugar gradually to a working consistency until a small ball can be made ½ to ¾ inch in diameter. Water is to be used only to bring mixture to desired consistency. Add water only to prevent ball from falling apart. Mixture should be semi-dry. Prepare balls and place on a waxed papered cookie sheet. Place in freezer to cool. (Approx. 2 hours)

Melt chocolate and paraffin and mix well. Chocolate should not be too hot, just warm enough to work up. The warmer the mix, the thinner coating the bourbon balls will have.

Remove formed balls from the freezer when ready to coat with chocolate. With fingers dip each ball to cover half of ball and return to cookie sheet. After this step return to refrigerator to harden chocolate. (Approx. 1 hour)

To coat top half of ball when ready insert toothpick in the bottom that has already been coated and dip top in chocolate. Remove toothpick and return ball to cookie sheet. Refrigerate again to harden chocolate.
Store bourbon balls in refrigerator.

Note from Janet Appel: This recipe is at least 70 years old. It was Marty’s mother’s recipe. She loved to make chocolate candies. Fingers were used for a lot of mixing, holding, stirring. Today there are fine chocolate tools to dip with, and electric pots to melt the chocolate. Paraffin is needed no matter how good your chocolate.

If you're a mystery fan, you'll want to read my list of Kentucky Derby Mysteries because we all know there's a always murder and mayhem related to horse races.

National Bourbon Day: Add Chocolate

I totally missed National Bourbon Day on Sunday, but I've had a lot of chocolate and bourbon recipes on this blog. I'll just reprint one recipe and refer you to some of the others. It's never too late for a great chocolate and bourbon combo!

First there was the recipe for the Dolly Appel's Infamous Bourbon Balls. These are fabulous!

DOLLY APPEL’S BOURBON BALLS

1 ½ pounds pecans
8 oz of Maker’s Mark Bourbon
2 oz water
2 pounds confectioners’ sugar
3 pounds semisweet chocolate
3 oz paraffin

Break and combine pecans with bourbon, cover and set aside for 4 hours or more. Sift confectioners’ sugar and add pecans, adding sugar gradually to a working consistency until a small ball can be made ½ to ¾ inch in diameter. Water is to be used only to bring mixture to desired consistency. Add water only to prevent ball from falling apart. Mixture should be semi-dry. Prepare balls and place on a waxed papered cookie sheet. Place in freezer to cool. (Approx. 2 hours)

Melt chocolate and paraffin and mix well. Chocolate should not be too hot, just warm enough to work up. The warmer the mix, the thinner coating the bourbon balls will have.

Remove formed balls from the freezer when ready to coat with chocolate. With fingers dip each ball to cover half of ball and return to cookie sheet. After this step return to refrigerator to harden chocolate. (Approx. 1 hour)

To coat top half of ball when ready insert toothpick in the bottom that has already been coated and dip top in chocolate. Remove toothpick and return ball to cookie sheet. Refrigerate again to harden chocolate.

Store bourbon balls in refrigerator.

Try these other recipes:

Kentucky Derby Bourbon Chocolate Pie.

And, check out this recipe for Chocolate Bourbon Popsicles! Perfect for the summer.

Chocolate Candy: The Horse to Win at the Kentucky Derby

I just can't get over the facts about Chocolate Candy, the horse I think just might win the Kentucky Derby. My blog today is not about chocolate, that sweet food. If you'd like to make chocolate candy for the Kentucky Derby tomorrow, make some Chocolate Bourbon Balls in Chocolate Candy's honor.

Reasons Chocolate Candy will win:

1. Who doesn't love chocolate candy?
2. He's owned by weight-loss magnate Jenny Craig (and we know she loves chocolate)
3. He's trained in my home town and swept both of Golden Gate's major Kentucky Derby prep races

And five horse sense reasons given by Bill Reed reported Special to the San Francisco Chronicle.

1. Instead of sticking with Russell Baze, who rode him in both his Golden Gate Fields victories, Hollendorfer has opted for Derby veteran Smith, who won the roses with the longshot Giacomo in 2005 and has finished second three times in his 15 Derby rides since 1984. In two Derby rides, Baze finished 13th and 14th.

2. His pedigree indicates he'll like the Derby's mile and a quarter, which is an eighth of a mile farther than any of the contenders has won. His sire, Candy Ride, won the Pacific Classic and his dam, Crownette, is a daughter of 1977 Triple Crown winner Seattle Slew.

3. His race in the Santa Anita Derby was huge. Former jockey great Gary Stevens, who did the TV commentary for NBC, said he would have upset Pioneerof The Nile if the pace hadn't been so slow.

4. There's a slight chance it'll rain on Friday and Saturday, and, says assistant trainer Galen May, "He just loves the mud. I hope it does rain."

5. Hollendorfer, who is headquartered in Northern California, is always in the conversation, along with Bill Mott and Todd Pletcher, when the topic is "Best Trainer Who Has Never Won the Derby." He has never gotten to the starting gate with a horse as good as this one.

So my bet is on Chocolate Candy!