Tennessee Whisky Balls With Chocolate Coating
- 1 1/2 cups chopped pecans
- 1 1/4 cups George Dickel® Tennessee Whisky No. 12
- 2 lbs. powdered sugar, sifted
- 2 sticks butter, softened to room temperature
- 1 tbs. vanilla
- 1/4 cup paraffin
- 3/4 cup chocolate
In a large mixing bowl, soak pecans in whisky overnight. In the morning, add remaining ingredients and mix thoroughly on medium speed. Have additional powdered sugar on hand in case mixture is too thin (it should be firm enough to knead). Form into small balls 1 inch in diameter. Refrigerate on cookie sheet lined with wax paper until balls are firm. Dip in chocolate coating with ball on the edge of a fork. Return to wax paper and refrigerate until firm again. Makes 4 1/2 dozen.
Tennessee Whisky Pralines
- 2 cups sugar
- 1 tsp. baking soda
- Pinch of salt
- 1 cup buttermilk
- 2 tbs. butter
- 2 1/3 cups broken pieces of pecans
- 5 tbs. George Dickel® Tennessee Whisky No. 12
Combine sugar, buttermilk, soda and salt in a large saucepan. Cook, stirring constantly, until candy thermometer registers 210 degrees. Add butter and pecans. Cook, stirring constantly, to 230 degrees (soft ball stage). Remove from heat; stir in whisky. Cool about 1 minute, then beat by hand until mixture begins to thicken (almost 5 minutes). Using a tablespoon, drop onto wax paper. Let cool until firm. Makes 2 dozen.
Spiked Chocolate Fondue With Strawberries
- 2 pints large strawberries
- 2 8-oz. packages semisweet chocolate squares
- 1/4 cup George Dickel® Tennessee Whisky No. 12
Rinse strawberries under running cold water, pat completely dry with paper towels and set aside. For dipping, fruit should be at room temperature. Into a double boiler top (not over water), grate semisweet chocolate squares, set candy thermometer in place and set aside. Heat water to boiling in double–boiler bottom; remove from heat. Place double-boiler top over hot water; melt chocolate, stirring chocolate constantly with rubber spatula until temperature reaches 130 degrees. Immediately discard hot water from double-boiler bottom and refill with cold water to come one-third way up side of double boiler. Set top in place and cool chocolate, stirring constantly, until chocolate temperature reaches 83 degrees. Remove double-boiler top and replace cold water in bottom with warm water (at 85 degrees). Add George Dickel No.12 to sauce, stir will and serve.
Compliments of The Crescent Club – Dallas, TX
Raisin-Banana Bread Pudding With English-Whisky Cream
- 1 stale French bread loaf (3 feet long)
- 2 bananas, peeled and chopped
- 1 cup raisins
- 4 eggs
- 3 cups half and half
- 1 tbs. vanilla
- 1 cup sugar
- 1 stick butter, chipped
- 1 portion English cream
- 2 oz. George Dickel® Tennessee Whisky No. 12
- English cream:
- 8 egg yolks
- 1/2 cup sugar
- 1 tbs. vanilla
- 2 cups heavy cream
English Cream Procedure: In a saucepot, bring heavy cream to a slow boil. In a mixing bowl, combine remaining ingredients and blend thoroughly. Add one cup of heated cream to the mixing bowl, stirring continuously. Pour this mixture back into the saucepot with the remaining cup of cream. Stir mixture continuously until steaming. Do not boil. Remove from the fire and chill.
Raisin-Banana Bread Pudding Procedure: Prepare the English cream and add George Dickel. Blend eggs, half-and-half, vanilla and sugar in a mixing bowl. Preheat oven to 350 degrees. Cut stale bread into bite size pieces and place in a 9 X 12 X 2 inch pan. Add bananas, raisins and butter. Pour half-and-half mixture over the bread mixture and blend in thoroughly. (Place the bread pudding in the oven and bake for 35 minutes. Cover bread pudding with aluminum foil if the bread pudding begins to brown quickly.) Remove bread pudding from oven and let stand for 10 minutes before serving. Serve the bread pudding in bowls topped with the prepared banana-flavored English cream. Serves 8.
Recipe compliments of Tim Creehan of Beachwalk Café, Destin, FL
