Tomato Bon Bons Recipes

TOMATO BACON BON BONS WITH BACON TAZIKI SAUCE

Steps:

• First you will take this step by step, take the grape tomatoes and core out the center, once done set them aside, take the cream cheese and whip in the bacon bits, you're looking for a rich bacon flavored cream cheese, make sure this is whipped to the point of frosting,
• Now take a piping bag with a small tip, or a Ziploc bag with the corner cut out, fill the bag with the cream cheese mix and stuff the tomato with the mixture until it's full, once your done, set in fridge.
• Now take sausage and raw bacon and mix together with the Asiago cheese, take a small amount and wrap the sausage mix around the stuffed tomato, just like a scotch egg.
• Once all tomatoes are stuffed and wrapped with the meat mixture, set them aside and start the breading set up, in one bowl add the milk and eggs and whip till blended, second bowl is going to be bread crumbs and third bowl will be your stuffed bacon pork wrapped tomato.
• Now once everything is ready, you need to do the sauce, take salsa, ranch and 1 cup of bacon bits and load into food processor along with one cup of diced English cucumber, it should look red but also light.
• Heat a med sized heavy duty pan up with three cups of grease with a candy thermometer to 300 deg, now take one of the bacon stuffed tomatoes, and dip them into egg first, then bread all over, now take them and dip them into hot grease and fry till golden brown, 6 to 8 min each.
• Place each bon bon on a grate to drain the grease off, when there all ready drained, take and place on favorite dish, for the sauce, serve in a bowl on the side or spoon sauce over top or if you have a Chinese spoon set, put sauce in bottom and a tomato bon bon on top and bon appetite!

CHOCOLATE CREAM BONBONS

Steps:

• In a large bowl, combine confectioners' sugar, pecans, milk and butter. Roll into 1-in. balls. Place on waxed paper-lined baking sheets. Cover and refrigerate overnight., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. (If balls are too soft to dip, freezer until firm, 3-5 minutes.)

CHEWY SALTED CARAMEL AND HAZELNUT GANACHE BON BONS

Steps:

• In a 1-quart saucepan, mix together 1/4 cup water and the sugar. Place over medium heat and be sure to clean the sides of the pan with a pastry brush dipped in water, to avoid causing sugar crystals, which will affect the final caramel.
• Heat up the cream either in a small saucepan or in the microwave in a microwave-safe container. Once the caramel turns a light amber color, slowly pour in the hot cream. Add the butter and salt, and stir until the butter melts. Once everything is incorporated, cook until a candy thermometer reads 120 degrees F. Pour the caramel over the white chocolate. The heat of the caramel will melt the chocolate. Pipe the caramel when it's hot into silicon molds. Then refrigerate and freeze before you place these on the Hazelnut Chocolate Ganache.
• Pop the frozen caramel right on top of the Hazelnut Chocolate Ganache coins while they're still warm. Sprinkle with the crisp pearls. You are now ready to dip into chocolate.
• To finish the bon bons, melt and temper the chocolate. Dip the caramels in the chocolate and let sit until chocolate sets.
• In a small 1-quart saucepan, bring the cream to a boil. Meanwhile partially melt the chocolate and when the cream comes to a boil, pour this over the chocolate. Before you start to mix, add the praline and the corn syrup. Gently mix until the mixture is homogenous. Let mixture cool until it thickens; it will be easy to pipe out of a disposable pastry bag. Pipe into discs, the size of a quarter.

CREAMY ORANGE BON BONS

Steps:

• With a small ice cream scoop or melon baller, scoop balls of vanilla ice cream onto a cold cookie sheet lined with waxed paper. Place in the freezer to reset the ice cream balls to firm.
• Put the chocolate in a microwave safe bowl and microwave at medium until liquid, about 1 1/2 minutes. Stop and stir every 30 seconds until melted, be careful not to burn it.
• Spread the orange drink powder onto a large plate. Roll the ice cream balls in the powder and return them to the cookie sheet. Drizzle the melted chocolate over the ice cream balls. Return to the freezer until ready to serve.