Balls!

My Fellow Inebriates,

Our Canadian Cream is almost ready for consumption. Not that we haven’t had a small sip already, but at the end of this week it should be as good as it’s going to get—i.e., ready to chug. I have a few nagging worries, though.

Canadian Cream Label copyWhen we made the liqueur, we bought a one-litre carton of whipping cream. Two and a half cups went into the mix, my mum put half a cup or so in some solid-food risotto-like thing, and the rest sat in the fridge with nothing to do. Recycling day came along and, since the unused cream was two days away from expiry, we gave it a sniff. OMG! Holy shit, people! That cream smelled rank. Holy crap, two days early the stuff was horrid. Mum poured it down the drain and rinsed the carton…but it was hard not to look at our giant Canadian Cream jug and think…the same cream’s in there! OMG!

That’s really the reason we got into it early—to make sure it wasn’t off. You wouldn’t want to take a big slug of sour milk products and end up barfing. But it smelled fine. It tasted fine.

Alcohol keeps food from going off.

So what is this amazing preservative power of alcohol all about? How does it work?

Simply put, alcohol is poisonous. At concentrations above 15 percent, bacteria and fungi can’t survive. That having been said, cream-liqueur experts advise against keeping homemade concoctions more than a few weeks, and only then in the fridge. Roger that—we’d better finish this shit now. Review…on the way 😉

To this sage advice, my mum said, “Oh. I guess we’d better not make another batch then. It’ll be enough to get through this lot.”

This is exactly the opposite of what I meant. Of course we should make another batch. Right now.

But instead she said we were going to make whisky balls.

rum balls

I was immediately suspicious. Another recipe requiring us to cook with booze? OMG! The angels’ share is supposed to be miniscule—the tiny portion that evaporates naturally, not liberal gases spewing into the air from a hot saucepan. Damn it, why do the angels get any of our booze? Aren’t they supposed to be perfect creatures? Not addicts jonesing in distillery cask rooms.

“Relax,” said my mother. “Behave yourself.”

Apparently you don’t cook whisky balls.

They’re just like rum balls, which you don’t cook either—only they’re made by people who are too ungenerous to buy rum for loveable bears who have repeatedly requested it. Whisky balls are a not-horrible-sounding variation on rum balls. Let’s do this shit.

Here’s what we need:
  • 3 ¼ cups vanilla wafer crumbs
  • ¾ cup icing sugar
  • ¼ cup cocoa
  • 1 ½ cup walnuts 
  • 3 tbsp light corn syrup
  • ½ cup whisky

Life is a compromise at LBHQ, so we’re using graham crumbs. We have to do this without Miss V seeing, or she will demand a bowlful of them (not that she would deign to eat a graham cracker).

Next two ingredients: check.

Walnuts…the kids will bitch a very great deal if walnuts go into this recipe. But perhaps they shouldn’t be the arbiters of our whisky-ball ingredients.

Corn syrup is one of those things that doesn’t age, and ours is probably older than I am. We’re going to use it anyway.

As for throwing half a cup of Canadian whisky into this recipe…what the hell. The plastic Wiser’s jug is enormous and its somewhat atonal siren song has been relentless lately—better do something with it other than just pound it. Sigh.

rum ball mixingOkay, so you really just mix all this stuff up and shape it into balls. (OMG, I’m not even allowed to help with that—what’s the big deal, a little fur?) Then you sequester your balls away for a few days in an airtight container so the flavor can mellow. Five days is about ideal. But it’s hard to be away from your balls for five days. You might find yourself opening the container and sniffing your balls every so often, wondering if they’re ripe.

Whisky or whiskey balls?

If your balls are Scottish, Canadian, or Japanese, they’re whisky balls.

If your balls are American or Irish, they’re whiskey balls. As a rule of thumb, if your country has an “e” in the spelling, so does your whisk(e)y and any balls made therefrom.

A birthday cake? You shouldn’t have…

Check it out, my fellow inebriates…my belated birthday cake.

Well, not just mine. I had two co-celebrants: a poodle and a chihuahua. Note (if you can make it out) the doggie candles. It seems we had no bear candles.

It is a marble cake with white chocolate and milk chocolate drizzle. According to the humans it turned out pretty well, although if you visit the recipe page you’ll note the absence of kirsch, brandy, rum, Bailey’s, Kahlua, or even Malibu!

And I am freaking terrified of fire.

 

Coffee doesn’t have to suck

Fail!

Coffee doesn’t have to suck! If, like me, you can’t stand the way it wakes you up and makes you more alert, there’s an easy fix. These pics are from Liqurious. Click for recipes.

Mexican Coffee

You couldn’t possibly be productive after a few of these. Equal parts tequila and kahlua with a scoop of vanilla ice cream in your coffee…I’m thinking you get the day off work.

Spiced Curaçao Coffee from Tiare Olsen

This looks really wholesome and homey with those cookies but that little cup packs 2 ounces of Chairman’s Reserve Spiced Rum plus some orange curacao for good measure. You could pound a few of these and give the cookies to your kids. Sounds wholesome, right?

Irish Coffee

This is a classic Irish coffee but with a modern flourish. For starters you need espresso plus a few crazy ingredients (maybe some of my fellow inebriates know what turbinado sugar is but I don’t). You need mint leaves, people! That makes it almost healthy, which means you should have seven. Take the next day off as well.

Cafe Amaretto

Amaretto, coffee, cream, and cognac…ahhhh! Guess which one of the four necessary ingredients we have in the house? (Hint: It sucks.) No wonder LBHQ is so uncivilized.

Pumpkin & Gingerbread Cocktail

This cocktail contains a bit of chilled coffee but is thankfully dominated by rum. Gingerbread essence and pumpkin molasses (Martha Stewart? What the hell are these things?) provide seasonal flavor along with some Kahlua for extra hooch. Replete with a gingerbread cookie garnish, it’s another family-friendly winner. How many cookies can your kids polish off? That’s how many drinks you get to have 🙂