Cannon Balls Recipes

REUBEN FRITTERS

Reuben Fritters image

Provided by Food Network

Time 7h25m

Yield 160 fritters

Number Of Ingredients 18

Ingredients

One 8-pound corned beef brisket, raw
3 cups sauerkraut
3 pounds cream cheese
2 pounds Swiss cheese, shredded or diced small
Vegetable oil, for deep-frying
Flour, for coating
Buttermilk, for dredging
Panko breadcrumbs, for coating
Chopped fresh parsley, for coating
Whole-Grain Honey Mustard Horseradish Dipping Sauce, recipe follows
4 cups mayonnaise
1 pound honey
8 ounces Dijon mustard
6 ounces horseradish (fresh if possible)
4 ounces whole-grain mustard with stout
4 ounces rice vinegar
1 1/2 ounces dry mustard
1 tablespoon granulated garlic

Steps:

Preheat the oven to 400 degrees F.
Place the brisket in a large pan with the pickling seasoning and enough water to fill the pan halfway. Cover and cook for 3 hours. Let cool partially, and then refrigerate to cool completely (for at least 3 hours total if you cut the brisket into pieces, or overnight if cooling it whole).
Dice the brisket and puree in a food processor until a paste forms (some chunks are fine). Add the sauerkraut, cream cheese and Swiss cheese and mix well. Shape the mixture into little spheres the size of golf balls; set aside.
In a large heavy-bottomed saucepan fitted with a deep-frying thermometer, pour enough vegetable oil to fill the pan about a third of the way. Heat over medium heat until the oil reaches 350 degrees F.
In three separate containers put the flour, buttermilk, and breadcrumbs mixed with parsley. Take a sphere and coat in the flour, dredge in the buttermilk and then coat in the breadcrumbs. Repeat with the remaining spheres. Fry in batches--making sure all the fritters are submerged--until golden brown, 3 to 5 minutes.
Serve the fritters with the Whole-Grain Honey Mustard Horseradish Dipping Sauce on the side.
Mix together the mayonnaise, honey, Dijon mustard, horseradish, whole-grain mustard, rice vinegar, dry mustard and granulated garlic in a large bowl.

APPLE CANNONBALLS

Apple Cannonballs image

Here's one for the grill. They can be baked in the oven too but I haven't tried them that way so I can't recommend a temperature or time. The recipe comes from Marlboro.

Provided by JSkizzle

Categories Dessert

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1/4 cup light brown sugar
1/4 cup raisins
2 tablespoons chopped nuts (optional)
1/2 teaspoon ground cinnamon
4 large baking apples (such as Granny Smith, Macintosh, or Rome)
2 tablespoons butter, cut into quarters

Steps:

Combine brown sugar, raisins, nuts, and cinnamon in a bowl and set aside.
Core apples and place on individual sheets of heavy-duty aluminum foil.
Spoon mixture evenly into the center of each apple.
Place butter on top of each apple and wrap apples tightly in foil.
Place on a preheated grill and cover.
Cook for about 1/2 hour or until tender.

CANNON BALLS (POTATO DUMPLINGS)

Cannon Balls (Potato Dumplings) image

My family always called these Cannon Balls, because they were so heavy. However this was a beloved dish from my grandmother. They always had it with a meal of Hasenpfeffer (sour rabbit) and Glacé (gravy). Have copies of very old family photos with our great hunters. Hanging on ropes appear to be about 30 rabbits. My family probably ate lots of Hasenpfeffer. Think it would be good with other fillings too: bacon, broccoli, ham, onions. You can use store-bought croutons for the filling.

Provided by charlie 5

Categories Healthy

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

2 cups mashed potatoes, seasoned
1/4 cup flour
1 egg
salt
pepper
breadcrumbs
butter
3 slices bread, cut 1/2-inch cubes
butter

Steps:

Add flour, egg, salt, and pepper to cooled mashed potatoes. Divide into 6 portions and flatten into round patties.
If making your own croutons, in a skillet melt butter over medium heat. Add bread cubes and toss until lightly browned and crisp.
Place several browned bread cubes or croutons in the center of each patty and bring potato up around the filling to create a ball. Lightly roll in more flour.
Cook in a generous amount of boiling salted water for 10 minutes. Drain and sprinkle with buttered browned breadcrumbs and serve with gravy.
Serve immediately, 3 to a soup bowl.

Nutrition Facts : Calories 367.7, Fat 5.1, SaturatedFat 1.6, Cholesterol 110, Sodium 924.9, Carbohydrate 67.9, Fiber 4.5, Sugar 5, Protein 11.7

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