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Culinary SOS

Bourbon Balls Are From Mom

December 28, 1986|ROSE DOSTI | Times Staff Writer

Dear SOS: I need the recipe for bourbon balls desperately. Can you help?


Dear Sally: Mom's Bourbon Balls are the best. MOM'S BOURBON BALLS

1 cup ground pecans or walnuts

Powdered sugar

1 1/2 tablespoons cocoa powder

3 1/2 cups crushed vanilla wafers

1/2 cup bourbon

3 tablespoons light corn syrup

Combine nuts, 1 cup powdered sugar, cocoa and wafer crumbs and blend well. Stir in bourbon and corn syrup.

Form mixture into 1-inch balls. Roll in powdered sugar and store in tightly covered container. If desired, bourbon balls can be wrapped in double piece of cheesecloth that has been soaked in bourbon and wrung out. Makes 3 dozen.

Dear SOS: I've lost my recipe for Transylvania Stew, which was published in The Times some years ago.


Dear Iva: A conversation-piece stew deserves a special occasion, such as New Year's Eve supper for a crowd, served with salad, crusty bread, beer or wine. TRANSLYVANIA STEW

2 pounds lean boneless beef

1 onion, chopped

1 clove garlic, minced

2 bay leaves

Salt, pepper

6 tablespoons flour

6 tablespoons water

1 (1-pound 11-ounce) can sauerkraut

1 (1-pound) can tomato puree

White pepper


1 (1-pound) can potatoes

Sour cream, optional

Cut meat into 3/4- to 1-inch cubes. Place meat in large kettle with onion, garlic and 1 bay leaf. Barely cover with water, bring to boil, then reduce heat and season to taste with salt and pepper. Cover and simmer 2 1/2 hours or until meat is tender.

Make paste with flour and water, add to meat and cook, stirring carefully, about 10 minutes or until mixture is almost as thick as medium cream sauce. Remove from heat.

Meanwhile, drain and rinse sauerkraut with cold water. Combine sauerkraut with tomato puree, 1 puree can water, remaining bay leaf, dash salt and white pepper and sugar to taste. Bring to boil. Stir, then lower heat, cover and simmer 2 to 2 1/2 hours, stirring occasionally.

Combine meat and sauerkraut mixtures. Drain potatoes, cut into thick slices, add to stew and heat through. Serve hot with sour cream on side. Makes 4 to 6 servings.

Dear SOS: Now that the new walnut crop is in, how about a recipe for Hunan walnuts that you printed several years ago?


Dear Terry: Just in the nick of time for last-minute New Year treats. FRIED WALNUTS, HUNAN-STYLE

1 pound walnut halves

1 cup water

3/4 cup sugar

Oil for deep frying

Wash walnuts to remove excess flaky coating. Combine water and sugar in saucepan and cook 5 minutes to make syrup.

Place walnuts in jar with cover. Pour sugar syrup over walnuts. Cool, cover and let stand overnight to marinate in syrup.

Heat oil to 350 degrees. Deep-fry nuts, batch at a time, 2 to 3 minutes. Drain on paper towels and serve at once. Makes 4 cups.

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