Emeril Lagasse Rum Balls Recipes

EMERIL'S RUM BALLS

Emeril's Rum Balls image

Make and share this Emeril's Rum Balls recipe from Food.com.

Provided by seahorse73

Categories Dessert

Time 45m

Yield 66 balls

Number Of Ingredients 7

Ingredients

1 1/2 cups confectioners' sugar
2 tablespoons cocoa powder
1/2 teaspoon ground allspice
1/2 cup dark rum
2 tablespoons light corn syrup
2 1/2 cups finely crushed vanilla wafers
1 cup finely chopped toasted walnuts

Steps:

Into a large bowl, sift together 1 cup of the confectioners' sugar, the cocoa powder and allspice.
Stir in the rum and corn syrup.
Stir in the vanilla wafers and walnuts, and mix well.
Place in the refrigerator to firm up slightly, about 30 minutes.
(The mixture may appear crumbly and dry; this is O. K.) Place the remaining 1/2 cup confectioners' sugar in a shallow bowl or dish.
Using a tablespoon, scoop out portions of the chocolate mixture and press into 1-inch balls.
Using your hands, roll the balls in the confectioners' sugar, coating evenly.
Place on a baking sheet, cover with plastic wrap and refrigerate overnight.
Store in an airtight container in the refrigerator for up to 2 weeks, placing waxed paper between the layers to prevent sticking.

GRILLADES AND GRITS

Grillades and Grits image

Provided by Emeril Lagasse

Yield 6 servings

Number Of Ingredients 28

Ingredients

1 1/2 pounds beef top round, cut into 2-inch pieces
1/4 teaspoon dried thyme
1 pound veal top round, cut into 2-inch pieces
Essence, recipe follows
1/4 cup vegetable oil
2 cups chopped onions
1 cup chopped bell peppers
1 cup chopped celery
2 cups chopped, peeled, and seeded tomatoes
1 tablespoon chopped garlic
5 bay leaves
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
2 cups beef broth
1/2 cup dry red wine
Salt and cayenne
Fresh black pepper
3 tablespoons chopped green onions
2 tablespoons finely chopped parsley
Baked cheese grits
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

In a mixing bowl, combine the beef and veal together. Season the meat with Essence. Add the flour and toss the meat completely. Turn the meat out onto a floured surface and with meat mallet, lightly pound the meat. Turn the meat over and lightly pound the meat again. In a large cast-iron pot, heat the oil. When the oil is hot, add the meat. Brown the meat evenly on both sides for 5 to 6 minutes. Add the onions, bell peppers, and celery. Season with salt and cayenne. Continue stirring, scraping the bottom and sides of the pot to loosen any browned particles. Cook for 5 to 6 minutes, or until the vegetables are wilted. Add the tomatoes and garlic. Cook, stirring often and scraping the bottom and sides of the pot for 3 to 4 minutes. Add the bay leaves, thyme, oregano, basil, broth and wine. Season with salt, cayenne, and black pepper. Bring the liquid to a simmer, partially covered, stirring occasionally, and cook for about 1 1/2 hours or until the meat is very tender. Remove the bay leaves and serve with baked cheese grits.
Combine all ingredients thoroughly and store in an airtight jar or container.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

EMERIL LAGASSE RUM BALLS

EMERIL LAGASSE RUM BALLS image

Categories Chocolate

Yield 66

Number Of Ingredients 7

Ingredients

1 1/2 cups confectioners' sugar
2 tablespoons cocoa powder
1/2 teaspoon ground allspice
1/2 cup dark rum
2 tablespoons light corn syrup
2 1/2 cups finely crushed vanilla wafers
1 cup finely chopped, toasted walnuts

Steps:

Into a large bowl, sift together 1 cup of the confectioners' sugar, the cocoa powder and allspice. Stir in the rum and corn syrup. Stir in the vanilla wafers and walnuts, and mix well. Place in the refrigerator to firm up slightly, about 30 minutes. (The mixture may appear crumbly and dry; this is O.K.) Place the remaining 1/2 cup confectioners' sugar in a shallow bowl or dish. Using a tablespoon, scoop out portions of the chocolate mixture and press into 1-inch balls. Using your hands, roll the balls in the confectioners' sugar, coating evenly. Place on a baking sheet, cover with plastic wrap and refrigerate overnight. Store in an airtight container in the refrigerator for up to 2 weeks, placing waxed paper between the layers to prevent sticking.

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