Game Hens: Kahlua Cornish Hens

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

Kahlua Cornish Game Hens

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.

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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