Saturday, March 11, 2017

Whisky Balls

If you were one of the lucky ones to enjoy the Rum Balls I made for the library's quarterly Christmas Tea, you most likely will enjoy these at the next tea. I found a bourbon ball recipe contributed by Barbara Pankey in the Fabulous Food Auction recipe book when I found the Horseradish Carrot Casserole recipe and filed it away for future use. We have our next tea coming up at the end of the month and it will have an "Irish" theme. I swapped the bourbon for a Canadian whisky and they turned out just fine. Since putting on a tea is very labor intensive and the whisky balls can be frozen ahead of time; I chose a day when I had a little spare time to go ahead and get these made. Making two batches, I ended up with around 90-100 balls.

INGREDIENTS:
1 cup crushed vanilla wafers (regular size-12 oz. box will make 2 batches)
1 cup finely chopped pecans
1 cup confectioners' sugar
2 tbsp. baking cocoa
1/4 cup whisky (I used Canadian Hunter)
1-1/2 tbsp. white corn syrup
Additional confectioners' sugar to coat the balls*
 
*I chose to tint them a light green for the tea. 
Must use a dry color additive (I used Wilton's Petal Dust)
 In a small bowl, mix the additional confectioners' sugar and petal dust until you get the color you want.
Set aside to roll the balls in.
 Using almost 1/2 of a tiny (not cheap) vial, I ended up with a light spring green.
 Crush the vanilla wafers in a food processor if you want to make this task easy.
 In a large bowl, mix all the ingredients.
 Line your counter with wax paper. Some for the coating and another area to set the balls.
Spoon out a little of the colored confectioner's sugar.
Roll into 1" balls and coat them. Store in the refrigerator or freeze them.

Monday, February 20, 2017

Horseradish Carrot Casserole

I've been eye-balling this recipe for a long time. It's in one of my many local cookbooks. I love horseradish, as you know my penchant for cocktail sauce, but I couldn't wrap my head around it and carrots together. I should have never had a moment's hesitation because this recipe was contributed by Carolyn H. to a food auction sponsored by the Giles County Public Library back in 2011. Mrs. H. is a wonderful cook and I have been fortunate to get to enjoy several of her dishes recently.

We enjoyed these carrots will bone-in baked pork shops and steamed broccoli. The combination was very good. The broccoli was seasoned with a little butter and salt; the pork chops were very low-key and the horseradish added a very nice twang to all of it.

INGREDIENTS:
Approx. 2 lbs. carrots, peeled, chopped, cooked and drained (reserve some of the liquid)

Horseradish Sauce
1/2 c mayonnaise
2 tbsp. chopped onion
2 tbsp. prepared horseradish
1/4 tsp. salt
Dash of pepper

Crumb Topping:
1/2 cup Ritz crackers, crushed
2 tsp. melted butter

Spread the cooked carrots in a small casserole dish greased with butter. 
Add about 1/4-1/2 cup of the reserved liquid. I just barely covered the bottom.
While the carrots are cooking in a small bowl mix the horseradish sauce together.
Spread the horseradish sauce on top of the carrots as best as you can. I don't know about y'all but when it comes to spreading something like this over a bumpy surface, it's like putting socks on a rooster.

Let this bake in a preheated 350 degree oven for 20 minutes. Sprinkle the crumb mixture and cook an additional 10 minutes or until the crackers brown.

Sunday, February 5, 2017

Andy's Three Meat 🐮 Chili 🐷

One of Andy's specialties is his three meat chili. It's not spicy hot but it's very meaty, simple and flavorful. And the stew meat? It's so tender it melts in your mouth. For some reason, when we fix a soup or stew, we have to make enough to feed Cox's army. That works out just fine for us because I love eating a chili dog, making frito chili pies or vacuum sealing for a night when we don't feel like cooking.

INGREDIENTS:
2 lbs. stew meat
2 lbs. ground beef
1 lb. sausage
2 onions chopped
46 oz. can tomato juice (will use over half the can or more)
3 jars of homegrown canned tomatoes (store bought if you have to)
1 can of tomato paste
2 cans of pinto beans drained
Lot of chili powder (see picture)

In a large pot, brown the meat and cook the onions until meat is browned and onions are tender. Drain the fat.
Add the stewed tomatoes
Add the chili powder. Yes, he uses a lot! He measures by eye.
Add the pinto beans and stir well.

Add about one half of the can of tomato juice. Let it cook at a medium boil for about thirty minutes.
At this point add more tomato juice or tomato paste if it needs thickening up a little. Let simmer until you're ready to eat.