Making holiday candy is a tradition in many families. And Volare Ristorante Executive Chef Josh Moore has a few tried and true Kentucky favorites to share. He's showing the steps it take to make his delicious bourbon balls and modjeskas.
1 pound powdered sugar
1/3 cup bourbon
¼ cup butter, softened
½ cup finely chopped pecans
Bittersweet chocolate, for dipping
Pecan halves, for garnishing
In a mixer add powdered sugar, bourbon, chopped pecans and butter and mix until a soft dough forms. Refrigerate.
Melt chocolate over a double boiler.
Scoop out dough using a mini ice cream scoop, roll and dip in melted chocolate.
Top with a whole pecan.
14 sheets of gelatin (about 3 ½ envelopes)
(4 sheets gelatin = 1 envelope powdered gelatin)
½ cup cold water
2 cups sugar
½ cup light corn syrup
½ cup hot water
¼ tsp salt
2 egg whites, whipped to stiff peaks
1 tsp vanilla
2 tsp butter
1 cup powdered sugar
In a mixer bowl soften gelatin in cold water and set aside. Over medium heat cook sugar, corn syrup, hot water and salt to 240 degrees, then remove from heat. Butter pan and dust heavily with powdered sugar.
Pour syrup over gelatin and mix on high speed until it becomes white in color and triples in volume. Add egg whites and vanilla and mix. Pour mixture into buttered and sugared pan and let set for 1 day.
Cut marshmallows to desired size and toss in powdered sugar. They are ready to use.
1 cup light corn syrup
17 ounces evaporated milk
½ pound butter
2 cups sugar
¼ tsp baking soda
1 tsp vanilla extract
1 recipe marshmallows
Cook sugar and syrup until 255 degrees. Add butter and milk, and then add baking soda and vanilla. Bring up to 240 degrees and pour onto a buttered pan. Allow to cool slightly and cut into 1 inch squares. Stretch the caramel out and wrap it over the marshmallow.Wrap in wax paper squares while warm.
2300 Frankfort Avenue
Louisville, KY 40206
Year-Round Indoor and outdoor seating is available.
Josh Moore, Executive Chef and Partner at Volare restaurant knew that he wanted to be a chef as soon as he could reach his grandmother's stove. Seven years later, at the age of fourteen, Josh was working in a professional kitchen. He started his professional career as the pastry assistant at Vincenzo's Italian restaurant in downtown Louisville, KY.
He has been Executive Chef and Executive Pastry Chef (a rare combo) at Volare since 2006. Through hard work and dedication, he became a partner in 2008.
Chef Josh's passion for food starts with the food itself. He has a 10-acre working farm where he harvests vegetables summer through fall and uses them at Volare.
As the Lead Chef of the March of Dimes annual Signature Chef event since 2008, Josh has helped raise hundreds of thousands of dollars. He has also cooked at the James Beard House in New York and is a regular on the show Secrets of Louisville Chefs.
Volare Ristorante on Facebook: https://www.facebook.com/VolareLou