Gingebread Rum Balls | NYT

This recipe is from the New York Times.  However, after making it exactly as written (except for fresh ginger), I had to make some modifications to suit my preferences.

First, I omitted the fresh grated ginger.  My Stauffers Gingersnap Cookies have so much "snap" from the ginger, adding more fresh ginger would overwhelm the recipe.  

Second, I found the balls to not be quite sweet enough.  I used rye whiskey which is not as sweet as bourbon.  So that might be the case. 

Third, I found the consistency of the balls to be too dry...to include adding more bourbon than called for.

To amend the recipe for these three items, I did the following: added zest of one orange. This provided a bright note without competing with other tastes; added a slurry of melted semi sweet morsels + whipping cream to provide more sweetness and moisture

 We all agreed that the final result was much improved--for our tastes. It is was I settled on and made a double batch to put in tins for folks.  Because it has nuts and alcohol, I noted same on the tag.

Gingerbread Rum Balls

This is the perfect recipe to make if you’ve got crumbs leftover after building a gingerbread house. Or you can use a package of gingersnaps ground up in the food processor or blender. The flavor of rum balls improves after they sit for a couple of days, so plan ahead if you’re considering these for a holiday bash. They will last for two weeks or even longer if you store them airtight at room temperature. Rolling rum balls in confectioners’ sugar gives you a soft, moist confection while using granulated sugar results in a crunchier texture. And if you’d rather skip the alcohol, you can substitute orange or apple juice for the rum. Just reduce the confectioners’ sugar by a tablespoon or two, to taste.

Source: cooking.nytimes.com

Course: Desserts

Yield: About 2 1/2 dozen balls

Serves: 1

Ingredients

• 2 ¹⁄₂ cups/ 360 grams cookie crumbs Stauffers Ginger Snaps
• 1 ¹⁄₄ cups/ 125 grams pecans
• ³⁄₄ cup/ 85 grams confectioners’ sugar plus more for rolling if you like
• ¹⁄₃ cup/ amber rum or 80 milliliters dark, brandy or bourbon, more as needed
• 2 ¹⁄₂ tablespoons maple syrup
• 2 tablespoons unsweetened cocoa powder
• zest from one orange
• ¹⁄₂ teaspoon ground cardamom
• ¹⁄₂ teaspoon ground cinnamon
• ¹⁄₂ teaspoon ground ginger
• Pinch fine sea salt
• ¹⁄₄ cup whipping cream change from original to add moisture
• ¹⁄₄ cup semi sweet morsels change from original to add moisture and sweetness

Directions

1. In the bowl of a food processor, pulse together cookie crumbs and pecans until nuts are coarsely ground. Do not overprocess — you want the nuts to have some texture. Alternatively, finely chop the pecans and toss them in a bowl with the crumbs.
2. Edit: In a separate bowl create a slurry of whipping cream and semi sweet morsels. Microwave on lowest setting to melt. This modification was to improve both flavor and consistency.
3. In a separate large bowl, stir together (new)-orange zest, whipping cream/chocolate slurry- confectioners’ sugar, rum, maple syrup, cocoa powder, fresh ginger, cardamom, cinnamon, ground ginger and salt. Add to food processor and pulse until just combined, or stir into bowl with the crumb mixture, squeezing everything together into a mass. Taste and add more fresh ginger if you like.
4. Roll dough into 1-inch balls, then roll in confectioners’ sugar or granulated sugar. If the dough starts to dry out as you roll the balls, drizzle in a little more rum. Store in an airtight container at room temperature (they will keep for at least 2 weeks); roll balls in additional sugar just before serving.

Amount Per Serving (1)

• Calories: 108
• Protein: 1 gram
• Sugar: 8 grams
• Carbohydrate: 13 grams
• Fat: 6 grams
• Sodium: 64 milligr
• Fiber: 1 gram

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