Cooking with Rum, Goldstein style

As marine scientists and ocean bloggers, we at Deep Sea News feel it is our duty to cover rum-related topics. For how can one let loose a hearty “YARRR” without a glass at one’s hand? A few weeks ago I posted a delicious rum ‘n’ peaches recipe, and Hectocotyli (my favorite blogger named for a detachable sex organ) requested more.

So, since Yom Kippur is next week, here is the Goldstein family recipe for rum balls, a favorite at the break fast meal. (I shall, of course, be repenting that I cannot resist when someone asks to taste my rum balls.) For best results, use best rum.

Aunt Sophie’s Rum Balls

2 cups finely crushed vanilla wafers
2 cups sugar
2 cups chopped nuts (I usually use walnuts but almonds or pecans are fine too)
4 Tbsp cocoa powder
6 Tbsp honey (original recipe calls for light Karo syrup but I am far enough away from my Southern roots that I think it is nasty and don’t keep it in the house)
1/2 cup rum
confectioner’s sugar

In a large bowl, mix wafers, sugar, nuts, and cocoa. Add honey and rum and mix well. Shape into small balls (1.5″ diameter). Roll in confectioner’s sugar. Chill in freezer. Serve frozen. These can be stored in an airtight container in the freezer for several months.

Miriam Goldstein (230 Posts)