Bourbon Balls and Bourbon Steak

Happy FAT Tuesday,

As I write this, my three-day weekend is over, it was so nice having that extra day off.  I think I should have a 3 day weekend every week.  Wishful thinking!

Well today’s recipe is fun one!  But first let me tell you about the Holiday Recipe Blog Hop. This blog hop is sponsored by the Big Fat Baker.  Today’s hop is about Mardi Gras, we had a choice of using one or all of the following ingredients:  bourbon, bananas and andouille sausage.  Well I always do banana so I thought I would try something completely different and off I went to buy a bottle of Jim Beam Kentucky Bourbon.   I actually made two recipes using it, a wonderful Filet Mingon marinated in Bourbon, which was so tender and delicious, I’ll share the recipe with you below, but my pictures didn’t turn out well.  I really can’t photograph meat.  But what the heck, I’ll give you one picture, but later.  But my Holiday Hop recipe is Bourbon Balls.

I have never had a Bourbon Ball and boy was I missing out!  These are amazing!!  Chocolaty, nutty and leaves a warm feeling in the belly! I love it!  These could be dangerously addicting!!

Bourbon Balls are really easy to make and only include 6 ingredients and you don’t have to bake them.  I wasn’t sure, but I have been storing them in the refrigerator and everyday the flavors get a little stronger.  If you never had a bourbon ball you have to try them at least once.  If you don’t have bourbon, I would think rum would work too, then they’d be rum balls, nope I never had one of those either.

A week before Katrina hit, my Mom and Dad went to New Orleans and they gave little Jenny the mask and beads, their perfect for this holiday hop!  I love all the festive bright colors!  Do you celebrate Mardi Gras?  I never have, but this year I will!

Bourbon Balls – Adapted from Food Network

Ingredients:

1 cup pecans

48 reduced fat vanilla wafers, enough to make 2 cups

1/2 cup unsweetened Dutch-processed cocoa, divided

1/2 cup confectioners’ sugar, divided

1/4 cup light corn syrup

1/4 cup bourbon

Directions:

Preheat oven to 325 degrees F.

Spread the pecans on a cookie sheet, and place in the oven for 3 minutes. For even toasting, turn the tray, front to back. Toss the nuts with a metal spatula and bake for another 3 minutes. You’ll know they’re done when they give off their fragrant aroma, and be sure to check them so they don’t become overbaked or charred.

In a food processor, chop the vanilla wafers into crumbs.

Add the pecans and process just until they are finely chopped.
In a medium bowl, mix together the crumb-pecan mixture, 1/4 cup of the cocoa, and 1/4 cup of the confectioners’ sugar.

Add the corn syrup and bourbon. Mix thoroughly.

Sift the remaining 1/4 cup cocoa and 1/4 cup confectioners’ sugar onto a large plate. Form the crumb mixture into 3/4-inch balls and roll them through the cocoa-sugar to coat.

Store in a sealed container for up to 5 days. If necessary, touch them up with a light dusting of the remaining confectioners’ sugar.

Makes 40 balls

Calories per ball:  56,  Fat:  2.5,  Cholesterol:  0,  Sodium:  20, Potassium:  26,  Carbs:  7.7,  Fiber:  .05,  Sugar:  5.2,  Protein:  .05

Not bad calories for a Bourbon Ball!  I’m pretty stoked, so I don’t feel guilty eating a couple!  There perfect hitting that sweet tooth!!

I almost forgot, here is the Bourbon Steak recipe.  You should try it.  I never had such a tender steak.

Bourbon Steak:

Ingredients:

1lbs. filet mignon

1 tsp granulated sugar

1/4 cup bourbon

2 Tbsp soy sauce

2 Tbsp water

1 small clove garlic, crushed

Directions:

Place steak in a large shallow dish. Combine remaining ingredients, stirring well. Pour over steak; cover and marinate in refrigerator 4 hours, turning steak occasionally.

Drain steak, discard marinade. Grill steak over hot coals 7 to 10 minutes on each side or to desired degree of doneness.

Let the steak sit for 10 minutes. To serve, slice steak across grain into thin slices.

Makes 4 servings

Calories per serving (Note the calorie are a lot less, since I discarded most of the marinade.)  261,  Fat:  8.6,  Cholesterol:  48,  Sodium:  354,  Carbs:  1.8,  Fiber:  0,  Sugar:   1.1,  Protein:  23.6

Here’s a picture, not pretty, sorry, but hey I’m not a photographer, I just like to eat!

Make sure you check out all the recipes in the Holiday Hop.  I can’t wait to see what everyone made.  I wish the collection would show on my page, but wordpress won’t allow it, stinky, so just click the link below!

Have a great Fat Tuesday!!!  Be sure to get out there a celebrate and if you are unsure what to make, check out my Jambalaya!  Perfect for Mardi Gras and it’s a one pot meal, easy to make!

See you tomorrow!