Every day until Christmas we'll be posting wine specials, recipes or fun facts for you to enjoy.
Typically the specials are available for just one day only, but we are making an exception for the Shake Ridge 2010 and holding over through Saturday! Our Dec 9th special is the recipe for one of Ann's favorite Christmas cookie that pairs beautifully with this dense rich wine. So visit the tasting room on Saturday for the combo of Bourbon Balls and Shake Ridge 2010.
You can also buy our 2010 Shake Ridge Red online until Dec. 9th and try it with Ann's favorite Bourbon Ball recipe.
Ingredients (Optional Ingredient ~ Granulated sugar)
1 cup finely chopped pecans
½ cup bourbon
2 cups graham cracker fine crumbs
1 cup Dutch-process cocoa powder, divided
½ cup confectioners' sugar, divided
2 tablespoons light corn syrup
2 tablespoons melted butter
Directions
Heat the oven to 325 F. Spread the pecans over a baking sheet, and bake for 12 to 15 minutes until lightly toasted. Combine the pecans and the bourbon, then cover the container with plastic wrap, and let the mixture sit for 2 to 3 hours. Drain the pecans, but reserve the bourbon.
Combine the pecans with the graham cracker crumbs, ¾ cup cocoa powder, and ¼ cup confectioners' sugar. Stir the bourbon, corn syrup, and melted butter into the nut and crumb mixture and blend until all moistened. Roll the dough into balls approximately ¾-inch in diameter. Combine the remaining cocoa powder and confectioners' sugar, and roll each bourbon ball in this mixture. Optionally roll the bourbon balls in granulated sugar.
Cover and chill the bourbon balls for at least 20 minutes before eating them. The bourbon balls should stay fresh in the refrigerator for 2 weeks.
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