Bourbon Cherries Recipe 43

Steps:

• Stir together the water, orange and lemon juice concentrate, cherry juice and bourbon in a large bowl or pitcher. Cover and place in the refrigerator until very cold, at least 2 hours.
• Place some of the mixture into a blender with ice and blend until slushie. Pour into large margarita glasses, garnish with lemon or orange slices and sprig of mint. Repeat with remaining mixture

Steps:

• Bring bourbon and sugar to a gentle simmer in a small saucepan over low heat. (Watch carefully, since bourbon may ignite.) Simmer, stirring, until sugar dissolves.
• Pour bourbon syrup over cherries in a 12-ounce glass jar. Let stand overnight to macerate.

Steps:

• Pour bourbon over drained cherries. Cover, refrigerate and allow to set for 2 days.
• Combine butter, corn syrup and salt. Blend until smooth. Add confectioners' sugar and mix well. Knead until smooth and shiny. Chill for 30 minutes wrapped in waxed paper.
• While chilling, drain cherries well on paper towels. Pat dry. Reserve bourbon marinade for a cake or other dish (will keep if it is covered and refrigerated).
• Shape a marble-sized piece of fondant around each cherry. Place on waxed paper and chill at least 2 hours until firm.
• Melt chocolate in top of a double boiler over simmering water. Dip cherries in chocolate and set back on waxed papers. Allow trays to cool in refrigerator. Store in airtight containers.
• Candy will ripen well in about 2 days.

Steps:

• In the microwave oven or over a double boiler, melt chocolate chips, stirring occasionally until smooth. Remove from heat and stir in the bourbon and corn syrup.
• In a medium bowl, toss together the crushed vanilla wafers and ground walnuts. Pour the chocolate mixture over the crumbs in the bowl and blend well using your hands. Shape into 1 inch balls and press a cherry half into the center of each one. Roll each cookie in confectioners' sugar to coat.
• Store in an airtight tin for at least a week before serving.

Steps:

• Soak walnuts and cherries in bourbon for 4-5 hours. (The longer you soak them, the more they absorb the alcohol.) Drain well.
• Soften butter. Mix butter with confectioners sugar and add to nuts and cherries. (You might need to add more sugar if the mixture is to wet.) Roll into balls (about half the size you wish your final bourbon ball to be). Refridgerate at least 30 minutes until set.
• Melt chocolate and wax in double broiler. Drop balls into chocolate and put on wax paper. Let set until chocolate hardens. (I always put them in the fridge to speed up the process.).