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Dijon chicken segue to bourbon balls
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On 21 Oct 2004 05:32:30 -0700,
(Zspider) wrote:
> Thanks, Karen and Dean, for the recommendations on Dijon chicken. I'm
> going to give it a try this weekend. I've also been experimenting
> with some cookies and other desserts for the upcoming holiday season.
> I made some Bourbon balls here recently for the first time and they
> were absolutely delicious. The recipe said to not eat them immediately,
> but to store them in a closed container for several days in the
> refrigerator first. I found out why. The alcohol is overpowering
> at first, but must evaporate off after a while.
>
I haven't made that in years! I remember that I liked them
better when I used rum, though. Try rum for your next
batch.
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Practice safe eating - always use condiments
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