Rum ball: Difference between revisions
Added Canadian Recipe for Really Good Rum Balls and added a little to the history and that there are many different ways to make rum balls |
Took out recipes. |
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[[Image:Rum ball cookies.jpg|thumb|270px| Rum balls]] |
[[Image:Rum ball cookies.jpg|thumb|270px| Rum balls]] |
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'''Rum balls''' ({{lang-de|Rumkugel, Punschkugel, Trüffel}}) are a truffle-like confection, being sweet, dense balls flavoured with [[chocolate]] and [[rum]]. They are roughly the size of a [[golf ball]] and often coated in chocolate [[sprinkles]], desiccated [[coconut]], or [[cocoa]] |
'''Rum balls''' ({{lang-de|Rumkugel, Punschkugel, Trüffel}}) are a truffle-like confection, being sweet, dense balls flavoured with [[chocolate]] and [[rum]]. They are roughly the size of a [[golf ball]] and often coated in chocolate [[sprinkles]], desiccated [[coconut]], or [[cocoa]]. As their name implies, these cookies contain rum and because they are not baked the alcohol flavor and kick are not lost during baking. Sylvia Lovegren tells us in her book 'Fashionable Food' that baked goods laced with alcohol were all the rage in the 1960s, especially Rum and Bourbon Balls. Essentially these two recipes are the same; the only difference being the alcohol. This cookie is especially popular during the holiday season. |
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Read more: http://www.joyofbaking.com/RumBalls.html#ixzz0YyZMyMRd |
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Rum balls are a popular [[Christmas]] snack in [[Australia]], [[Canada]], [[New Zealand]], the [[United States]], [[Denmark]] (called ''Romkugle'', but is enjoyed all year round), [[Austria]] and [[Hungary]]. |
Rum balls are a popular [[Christmas]] snack in [[Australia]], [[Canada]], [[New Zealand]], the [[United States]], [[Denmark]] (called ''Romkugle'', but is enjoyed all year round), [[Austria]] and [[Hungary]]. |
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Some Hungarian rum balls are made with whole cherries placed inside the balls, and then rolled in coconut flakes (called ''kókuszgolyó''). |
Some Hungarian rum balls are made with whole cherries placed inside the balls, and then rolled in coconut flakes (called ''kókuszgolyó''). |
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Basic Rum Ball Recipe |
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1 packet Maria biscuits (or other sweet, basic biscuit such as milk arrowroot) |
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1 cup desiccated coconut |
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2 Tbls cocoa (optional, but usually used) |
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1 tin sweetened condensed milk |
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2 Tbls rum |
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Extra desiccated coconut for rolling |
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Break the biscuits up with a rolling pin in a plastic bag until they resemble crumbs. |
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Mix the coconut, biscuit crumbs and cocoa in a large bowl. Add sweetened condensed milk and rum, mix until it is a sticky lumpy consistency. |
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Use a dessert spoon to spoon out small portions of the mixture and roll with hands into small balls, approx. 1 inch diameter. |
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Roll the balls in extra desiccated coconut to coat, then refrigerate for a couple of hours. They will keep for up to 2 weeks in the fridge. |
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The following is a recipe from Canadian Living Magazine, for "Really Good Rum Balls." |
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Really Good Rum Balls |
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By The Canadian Living Test Kitchen |
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Tested Till Perfect |
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There are rum ball recipes galore, but none better than this one. |
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Ingredients: |
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1 cup (250 mL) icing sugar |
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1 cup (250 mL) ground almonds |
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3 oz (90 g) bittersweet chocolate, grated |
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1/3 cup (75 mL) dark rum |
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1 tsp (5 mL) vanilla |
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1/2 cup (125 mL) chocolate sprinkles |
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Preparation: |
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Line trays with waxed paper; set aside. |
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In large bowl, whisk icing sugar, almonds and bittersweet chocolate. Stir in 1/4 cup (50 mL) of the rum and vanilla until solid moist mass; press together. Chill until firm enough to roll, about 15 minutes. |
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Roll by rounded teaspoonfuls (5 mL) into balls, moistening and wiping hands with damp cloth as needed. Place on prepared trays. |
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Pour remaining rum into shallow bowl. Pour chocolate shot (the sprinkles) into separate shallow bowl. Roll balls in rum then in chocolate, pressing lightly to adhere. Let dry on tray, 1 hour. Refrigerate until firm. (Make-ahead: Layer between waxed paper in airtight container and refrigerate or freeze for up to 1 month.) |
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Revision as of 02:24, 13 December 2009
Rum balls (German: Rumkugel, Punschkugel, Trüffel) are a truffle-like confection, being sweet, dense balls flavoured with chocolate and rum. They are roughly the size of a golf ball and often coated in chocolate sprinkles, desiccated coconut, or cocoa. As their name implies, these cookies contain rum and because they are not baked the alcohol flavor and kick are not lost during baking. Sylvia Lovegren tells us in her book 'Fashionable Food' that baked goods laced with alcohol were all the rage in the 1960s, especially Rum and Bourbon Balls. Essentially these two recipes are the same; the only difference being the alcohol. This cookie is especially popular during the holiday season.
Rum balls are a popular Christmas snack in Australia, Canada, New Zealand, the United States, Denmark (called Romkugle, but is enjoyed all year round), Austria and Hungary.
There are many different ways to make rum balls, as recipes vary from region to region and family to family. All rum balls must include chocolate and rum, but the rest of the ingredients vary in kind, form, and amount.
To make a rum ball, the cake (or biscuit) material is crushed and mixed with cocoa and a moist binding ingredient, such as jam or condensed milk. Other optional ingredients can also be added, such as nuts. When the mixture holds together firmly, it is rolled into balls and then coated.
In Hungary they are made in the similar way, except for usually rolled in sugar. Ground walnut and raisins are sometimes added to the rum ball ingredients.
Some Hungarian rum balls are made with whole cherries placed inside the balls, and then rolled in coconut flakes (called kókuszgolyó).
See also
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