Eat Your Brandy

DEAR SOS: I would love to have the recipe for brandy balls. I used to make them every year at Christmas.

ESTHER MILLS

Burbank

DEAR ESTHER: You and lots of other holiday cooks! This cookie-confection is just one of those luscious things to have around the house at Christmas or to give as gifts.

Brandy Balls

Active Work and Total Preparation Time: 45 minutes plus 24 hours chilling

You can substitute 1/2 cup water plus 1 teaspoon brandy or rum extract for the brandy, Bourbon or rum.

4 cups vanilla wafer crumbs

1 1/3 cups flaked coconut

1 cup finely chopped nuts

1 (14-ounce) can sweetened condensed milk

1/2 cup brandy, Bourbon or rum

1/4 cup powdered sugar

* Combine wafer crumbs, coconut and nuts in a bowl. Stir in condensed milk and brandy, mixing well. Shape into 1-inch balls and roll in powdered sugar to coat.

* Cover and store in refrigerator at least 24 hours or up to several weeks.

* Roll again in powdered sugar just before serving.

6 dozen balls. Each ball: 63 calories; 35 mg sodium; 4 mg cholesterol; 3 grams fat; 8 grams carbohydrates; 1 grams protein; 0.14 gram fiber.

Persimmons All Aglow

DEAR SOS: I have a very large supply of persimmons but misplaced the delicious Mrs. Reagan’s Persimmon Pudding. Would you print it again?

ROZA KUPPERMANN

Altadena

DEAR ROZA: Gladly. It’s rich enough to serve without the sauce, but who would want to do that?

Mrs. Ronald Reagan’s Persimmon Pudding

Active Work Time: 30 minutes * Total Preparation Time: 3 hours

PUDDING

1 cup sugar

1/2 cup (1 stick) butter, melted

1 cup flour

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 cup pureed persimmon pulp (3 to 4 very ripe fruit)

1/2 teaspoon baking soda

2 teaspoons warm water

Brandy

1/2 teaspoon vanilla extract

2 eggs, lightly beaten

1 cup raisins, optional

1/2 cup chopped walnuts, optional

* Stir together sugar and butter in a bowl.

* Sift flour with salt, cinnamon and nutmeg. Add to butter mixture. Add persimmon pulp.

* Dissolve baking soda in warm water. Add 3 tablespoons brandy and vanilla. Add to flour mixture. Add eggs and mix lightly but thoroughly. Add raisins and nuts, if desired.

* Pour into buttered 5- to 6-cup heat-proof mold or loaf pan. Top mold with parchment paper and cover with heat-proof plastic wrap. Place on wire rack in kettle or Dutch oven. Pour in enough boiling water to reach halfway up sides of mold. Cover kettle and simmer 2 1/2 to 3 hours. Let stand a few minutes.

* Discard plastic wrap and parchment paper. Unmold onto heat-proof serving plate. Pour about 1/4 cup warmed brandy over pudding and ignite, being careful to keep hands, clothing and face out of reach. Serve with Brandy Whipped Cream Sauce.

BRANDY WHIPPED CREAM SAUCE

1 egg or pasteurized egg equivalent

1/3 cup butter, melted

1 cup sifted powdered sugar

Salt

1 tablespoon brandy flavoring

1 cup whipping cream

* Beat egg until light and fluffy. Beat in butter, sugar, salt and brandy flavoring. Beat whipping cream until stiff. Gently fold into egg mixture. Cover and chill.

6 to 8 servings. Each of 8 servings: 648 calories; 431 mg sodium; 185 mg cholesterol; 33 grams fat; 82 grams carbohydrates; 5 grams protein; 0.73 gram fiber.

Note: Although many recipes call for uncooked eggs, the U.S. Department of Agriculture has found them to be a potential carrier of food-borne illness and recommends that infants, the elderly and immuno-compromised people avoid raw eggs.

Napkin from Sur la Table stores.