Game Hens: Kahlua Cornish Hens

posted by Angel 01-30-100 5:49 AM

Kahlua Cornish Game Hens
(Lo-Cal)

1/2 cup Kahlua
1/4 cup fresh orange juice
2 Tbsp. fresh lemon juice
1/2 tsp. prepared yellow mustard
1/4 tsp. paprika
3 Tbsp. unsalted butter
4 Cornish game hens, thawed (1 lb. 6 oz. each)
salt and pepper
2 thin slices each orange and lemon, halved
1 cup seedless grapes (optional)


Preheat oven to 375 F.

In small saucepan, combine Kahlua with orange and lemon juice, mustard and paprika. Add butter. Bring to a boil, then simmer 1 minute. Remove from heat.

Remove giblets; rinse hens in cold water and dry well. Season each cavity with salt and pepper; add a half slice orange and lemon and about 8 grapes.

Spoon 1 tablespoon Kahlua-baste into each cavity. Truss or skewer legs and wings. Arrange hens breast-side up, in shallow pan. Brush with Kahlua. Baste and cover birds loosely with foil.

Roast in lower third of oven for 30 minutes. Remove foil; brush birds with Kahlua-baste.
Continue cooking about 30 minutes, basting occasionally. If necessary, cover with foil to prevent over browning. When done, remove trussing or skewers and keep warm on platter.


Sauce:
Remove excess fat from pan. Add remaining Kahlua-baste. Bring to boil; simmer until thickened.
Spoon over hens. Garnish, if desired.

Serves four.

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