Rebel Brandy Balls

Oh, the simple signs of January....

We were pretty proud of our little tree for lasting all the way until the New Year. Can't say our Christmas cookies lasted much longer either. In fact, I think the tree and the cookies disappeared with 2011...

Our beloved stash of holiday treats!

You probably recognize the pink cookies on the left Hershey's kisses hats, but I also want to share another of my cookie exchange contributions. A cookie rebel...  Sour Cherry Chocolate Balls, in the lower right hand corner.  I found this recipe within my Slovakian cookbook's New Year's section so they doubled their holiday duty as a Christmas treat this year.  The recipe called for "preserved sour cherries," however, I used something more special:  homemade Brandied Cherries that have been marinating to sweet drunken perfection since summer! 

Brandied Cherries, aged 6 months.

This recipe requires no baking and few ingredients, but the end result is quite elegant! I especially like how the coconut coating resembles snow. Even though the holidays have come and gone, who doesn't like a sweet memory? In addition, with so little snow fall this year across the nation, perhaps we should start marinating some Brandied Cherries now in order to prepare these Sour Cherry Chocolate Balls as a celebratory treat when the snow finally does come later this spring (fingers are crossed)!

Slovakian Sour Cherry Chocolate Balls

Sour Cherry Chocolate Balls
From "Slovak Cuisine" cookbook
Makes about 2 dozen

1/2 cup granulated sugar

4 Tbsp. water

3.5 oz (3.5 squares) semi-sweet bakers chocolate

1 cup ground walnuts

2 Tbsp. rum

Preserved sour cherries, or Brandied Cherries (recipe below)

Shredded coconut

Pour water over sugar and bring to a boil in a small sauce pan, stirring constantly. Turn off heat and then mix in chocolate, walnuts and rum. Tear off a small bit of this chocolate-nut base, indent with your thumb, and top with sour/brandied cherry. Shape it into a small ball and then roll it in the coconut. Place in mini paper cups. Note: If chocolate mixture is too wet to shape, add additional nuts or perhaps a spoonful of all purpose flour. 

Chocolate-nut base.

Brandied Cherries
Yield varies

1 jar with lid, washed and sterilized
Dried, sweetened cherries (cherry-flavored "Crasins" work too)
Brandy of choice

Simply fill your jar 3/4 full with dried cherries. Then pour brandy over the cherries, making sure that the tops of the cherries are covered. Shake 5 times and let marinade in your liquor cabinet for at least 3 months (the longer it marinates the better the flavors that will develop).  Give your jar a good shake every few weeks.  Note: Cherries will expand as they absorb the brandy. You may have to add additional brandy to keep the tops of the cherries covered. Also, the liquid will become a bit cloudy. This is normal but will be less if you refrigerate your jar after the 3 months mark. 

Enjoy the cherries over ice cream and pour the liquid into
cocktails or beer for a tasty twist on happy hour!