Best Emeril Lagasse Rum Balls Recipes

Mary Beth's Sauerkraut Balls image

Provided by Emeril Lagasse

Time 1h50m

Yield about 4 dozen

Number Of Ingredients 12

1 pound Idaho potatoes, peeled, diced and cooked until tender
2 cups sauerkraut
1 cup small diced Bavarian ham
2 egg yolks
3/4 cup whole grain mustard
2 tablespoons chopped green onions
2 cups all-purpose flour
2 egg, beaten with 2 tablespoons milk
3 cups fine dried bread crumbs
Oil, for frying
1 1/2 cups sour cream
1 tablespoon finely chopped fresh parsley leaves

Steps:

Using a food ricer, rice the potatoes into a large mixing bowl. Add the sauerkraut, ham, egg yolks, 1/4 cup of mustard and chopped green onions. Mix well. Season with salt and pepper. Form the mixture into small balls, about a tablespoon each. Place on a parchment lined baking sheet. Place in the freezer and freeze for 30 minutes.
Preheat the fryer. Season the flour, egg wash, and bread crumbs, with salt and pepper. Roll each sauerkraut ball in the flour, coating completely. Dip each in the egg wash, letting the excess drip off. Finally roll each in the bread crumbs. Fry the sauerkraut balls in batches until golden brown, about 2 to 3 minutes. Remove from the fryer and drain on paper towels. Season with salt.
In small mixing bowl, combine the remaining 1/2 cup of the mustard and sour cream. Season with salt and pepper. Mix well. Serve the sauerkraut balls on a large platter with the mustard dipping sauce. Garnish with parsley.

Emeril's Rum Balls image

Provided by seahorse73

Categories Dessert

Time 45m

Yield 66 balls

Number Of Ingredients 7

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.

Emeril's Meat Balls and Red Gravy image

Provided by Emeril Lagasse

Yield 4 servings

Number Of Ingredients 16

2 slices of white bread
1/2 cup milk
1/3 pound ground beef
1/3 pound ground veal
1/3 pound ground pork
1/2 cup minced onions
4 tablespoons olive oil
2 cups chopped onions
Salt
Freshly ground black pepper
2 tablespoons chopped garlic
2 (28 ounce) can of peeled, seeded and chopped tomatoes
1 small can tomato paste
2 cups water
1 pound of dried spaghetti
4 ounces Parmesan Reggiano cheese

Steps:

Place the bread in a shallow baking dish. Pour the milk over the bread and let sit for a couple of minutes. In mixing bowl, combine all of the meats together. Season with salt and pepper. Add the minced onions, 1 tablespoon garlic, parsley and bread. Mix well. Season with salt and pepper. Form the mixture into small balls. In a large skillet, heat 2 tablespoons of the oil. When the oil is hot add the meatballs and brown for 4 to 6 minutes. Remove from the pan and drain on paper towels. In a large saucepan, heat the remaining oil. Add the onions. Season with salt and pepper. Cook for 4 to5 minutes or until the onions are soft and clear in color. Add the remaining garlic and tomatoes. Season with salt and pepper. Cook for 30 minutes. Whisk the tomato paste and water together. Add to the tomatoes. Add the meatballs. Bring the liquid to a boil, over high heat. Turn the heat down to medium-low and simmer for 4 hours, stirring occasionally. Reseason with salt and pepper. Bring a pot of salted water to a boil. Add the pasta and cook until tender, about 8 minutes. Remove from the heat and drain. Drizzle the pasta with olive oil. Season the pasta with salt and pepper. Using a box grater, grate the cheese. To serve, mound the pasta in the center of each bowl. Spoon the meat balls and sauce over the pasta. Garnish with the grated cheese.

Yield makes 4 dozen

Number Of Ingredients 10

3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
6 ounces semisweet chocolate, finely chopped
3 large eggs
1/2 cup packed light brown sugar
1 teaspoon pure vanilla extract
1/2 teaspoon coarse salt
3/4 cup all-purpose flour
1/4 cup plus 2 tablespoons dark rum
Coarse sanding sugar, for rolling
Vegetable oil cooking spray

Steps:

Preheat oven to 350°F. Coat a 12 by 17-inch rimmed baking sheet with cooking spray.
Melt butter and chocolate in a small heatproof bowl set over a pan of simmering water, stirring occasionally.
Whisk together eggs, brown sugar, vanilla, and salt in a large bowl. Stir in chocolate mixture, then fold in flour. Pour batter into prepared baking sheet. Spread evenly with a rubber spatula. Bake until top is shiny and a cake tester inserted into center comes out with some crumbs attached, about 10 minutes. Let cool completely on a wire rack.
Break up brownie into small pieces; transfer to the bowl of an electric mixer fitted with the paddle attachment. With machine on low, pour in rum, and mix until crumbs start to come together to form a ball.
Shape into 1-inch balls and roll in sanding sugar to coat. Transfer to a baking sheet; refrigerate, uncovered, until cold, about 2 hours. Serve chilled or at room temperature. Rum balls can be refrigerated in an airtight container up to 1 week.