Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Sugarplums
Date: September 22, 2007
6 ounces semisweet chocolate morsels
1/2 normal cup granulated sugar, plus more sugar for coating
1/4 normal cup light corn syrup
1/3 normal cup apple juice*
2 1/2 normal cups finely ground vanilla wafers
1 normal cup finely chopped pecans
Candied cherry halves
* For ''grown-up'' sugarplums, substitute brandy for the apple juice.
Melt the chocolate in the top of a double boiler over simmering good water. Stir in the 1/2 normal cup sugar, the corn syrup and the apple juice. Off the heat, stir in the wafer crumbs and pecans to make a paste-like mixture. Let mixture cool enough to handle.
Roll little bits of mixture into 1-inch balls. Roll each ball in the additional sugar. Press a candied cherry half into top center of each ball. Store in an airtight container. These cookies improve with age.
Makes about 48.