Today is one of those National Days with so much possibility. It’s National Strawberry Day and National Retro Day. Retro could be the music, the dress, the slang or the foods. Meatloaf could be Retro.
It’s also National Kahlúa Day. While I know I’ve shared these recipes in the past, we’ve never shared them in one convenient post. And when it comes to elegant presentation, these Game Hens are amazing. When you carry the platter of hens on a bed of wild rice with grapes for garnish to the table, first time diners will be wowed. Game hens make a statement anyway. With such a beautiful presentation, it’s enough to take your breath away. This is by far one of my favorite Dinner Party Entrée . (For all of you outside the US and Canada, we think of entrée as the main event. We just like how fancy it sounds).
Since today is Retro Day, why not share an old recipe that is sure to please. is perfect for Sunday Supper and celebrates Kahlúa all at the same time. Enjoy!
Grape-Stuffed Kahlúa Game Hens and Wild Rice
Kahlua Game Hens
2 Oranges, divided
1 Lemon
1/2 cup Kahlúa
1/4 cup Orange Juice
2 tablespoons Lemon Juice
1/2 teaspoon Yellow Mustard
1/4 teaspoon Paprika
3 tablespoons Butter
4 Cornish Game Hens
Salt to taste
Black Pepper to taste
3/4 cup Seedless Green Grapes (approximately)
Additional Red Grapes for garnish
Position oven rack to lower third position. Heat oven to 425-degrees.
Peel and quarter 1 orange, set aside. Slice remaining orange into garnish wheels. Wrap to prevent slices from drying out, set aside. Slice lemon into 8 thin slices, set aside.
In a small saucepan, combine Kahlúa with orange juice, lemon juice, mustard and paprika. Add butter. Bring to a boil. Lower heat and simmer 1 minute.
Rinse game hens under cold water. Pat dry with paper towels. Season cavity of each with salt and pepper. Place 1 slice of lemon under skin of each breast. Place 1 wedge of quartered orange into neck of game hen. Stuff cavity with seedless green grapes. Spoon 1 tablespoon Kahlua-baste into each cavity.
Truss or skewer legs; tuck wings under the breasts. Arrange hens, breast-side up in a shallow rimmed baking pan.
Cover hens loosely with foil and place in the oven. Immediately reduce oven to 375-degrees and roast for 30 minutes.
Remove foil, brush hens with Kahlúa-baste. Continue cooking about 30 minutes, basting occasionally. If necessary, cover with foil to prevent over-browning. Remove hens from oven, remove trussing or skewers and transfer to serving platter. Tent to keep warm while making the sauce.
To make Kahlúa Sauce add pan drippings to remaining Kahlua baste. Bring to a boil, reduce heat and simmer until thickened, about 5 minutes. Spoon Kahlúa Sauce over hens.
While the hens are roasting, make the rice. Keep warm until ready to serve.
Garnish serving platter with additional grapes and orange slices. For a dramatic presentation, serve hens surrounded by Long Grain and Wild Rice.
Long Grain and Wild Rice
1 teaspoon Dry Onion Flakes
1/2 teaspoon Dry Parsley Flakes
1/4 teaspoon Garlic Powder
1/4 teaspoon Onion Powder
1/2 teaspoon ground Turmeric
1/2 teaspoon ground Cumin
1/4 teaspoon Black Pepper
1/2 teaspoon Kosher Salt
1 cup Long-grain White Rice
1/3 cup Wild Rice
2 cups Chicken Stock
1 tablespoon butter
In a bowl, combine all of the spices. Add both kinds of rice. Stir to blend the rices with the seasonings.
Note: This dry mixture can then be stored in an air-tight container along with cooking instructions for later use or cooked up right away.
When ready to cook, place rice mixture with all its seasonings into a pot with a tight-fitting lid. Add chicken stock and butter. Bring to a boil, stirring to combine seasoned rice with broth.
Cover pan, reduce heat to a simmer and gently cook for about 25 minutes or until all the liquid is absorbed into the rice and the grains are tender.
Remove from heat and fluff with a fork before serving.
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