Goldmember
Ambassador of Golden Yoo-Hoos
Hello, shwingersh!
Goldmember has decided to share with you some select tid-bits, morsels, and pop-tarts from his secret recipe files.
No. 1: Golden Balls
Take a loaf of thinly sliced white American sandwich bread, preferably Sunbeam or Rainbow brands, and smash each slice into a little ball. (Those outside the U.S. must improvise: Use sliced white bread that's chock full of minerals and preservatives.) Use the palms of your hands to highly compact the balls. Then, dip each into a bowl of hot, melted butter for a few seconds. If you can find Dutch butter, or perhaps, Irish butter, the results will be best. Then, lightly toast the balls over an open flame, taking care not to burn them. They should be of a golden light brown color. Finally, insert a decorative tooth pick into each tasty hors d'oeuvre ball.
Serving Suggestion: Serve Goldmember's Golden Balls to important guests with a glass of chilled champagne, such as Veuve Clicquot.
Goldmember has decided to share with you some select tid-bits, morsels, and pop-tarts from his secret recipe files.
No. 1: Golden Balls
Take a loaf of thinly sliced white American sandwich bread, preferably Sunbeam or Rainbow brands, and smash each slice into a little ball. (Those outside the U.S. must improvise: Use sliced white bread that's chock full of minerals and preservatives.) Use the palms of your hands to highly compact the balls. Then, dip each into a bowl of hot, melted butter for a few seconds. If you can find Dutch butter, or perhaps, Irish butter, the results will be best. Then, lightly toast the balls over an open flame, taking care not to burn them. They should be of a golden light brown color. Finally, insert a decorative tooth pick into each tasty hors d'oeuvre ball.
Serving Suggestion: Serve Goldmember's Golden Balls to important guests with a glass of chilled champagne, such as Veuve Clicquot.
