Benis Vodka Balls Recipes

BOOZE BALLS

Steps:

• Put the chocolate in a microwave-safe bowl and heat on medium for 1 minute. Stir and repeat until the chocolate melts, about 3 minutes in all, depending on the power of your microwave. Alternatively, put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl on the pan (without touching the water). Stir occasionally until melted and smooth.
• Process the cookies in a food processor until finely ground. (You should have about 1 1/2 cups ground cookies.) Alternatively, put the cookies inside a heavy resealable plastic bag and crush by moving a rolling pin over the cookies.
• Stir the cookie crumbs, dried plums, confectioners' sugar, bourbon and condensed milk into the chocolate until evenly combined. Cover and refrigerate the mixture until firm enough to roll into balls, about 45 minutes.
• Scoop a tablespoon or so of the mixture at a time into a small ball with a cookie or small ice cream scoop and set onto a baking sheet or large plate. Roll each portion by hand into a smooth ball.
• Store the booze balls in an airtight container at room temperature for a day to allow the flavors to come together. Store the balls in the refrigerator for a week or freeze for up to 1 month. Roll in decorating sugars or wafer crumbs and serve.

CAKE VODKA BALLS

Steps:

• Stir melted vanilla chips, white sugar, vodka, and corn syrup together in a bowl; mix in vanilla wafers. Cover the bowl with plastic wrap and refrigerate until chilled, at least 1 hour.
• Pour confectioners' sugar into a shallow bowl. Form vanilla wafer mixture into 1-inch balls and roll in confectioners' sugar to coat.

BLUE CHEESE VODKA BALLS (FINGER FOOD)

Steps:

• Cream together the blue cheese, cream cheese, vodka and parsley until smooth.
• Refrigerate for 35 minutes.
• Shape into small balls and then roll into the sesame seeds.
• Refrigerate until needed.

BEANS AND GREENS ALLA VODKA

Steps:

• In a large pot or Dutch oven, heat the olive oil over medium-high. Add the onion and garlic, season with salt, and cook, stirring occasionally, until softened, 3 to 5 minutes. Add the tomato paste, vodka and red-pepper flakes. Cook, stirring, until the tomato paste is a shade darker and starts to stick to the bottom of the pot, 2 to 3 minutes.
• Add 2 cups water, the beans and the kale, season with salt and bring to a simmer. Reduce heat to maintain a simmer, cover, and cook until the liquid is flavorful and the kale is tender, 7 to 10 minutes.
• Remove from the heat and stir in the heavy cream. Taste and if it needs more salt, stir in some grated Parmesan. Serve with more Parmesan on top.