Definitely use in tapiocas, rice puddings, and in creme anglaise. Here are some more ideas.
Kahlua Chicken Wings
2 tb Butter 1/2 c Onion, finely chopped
3/4 ts Chile powder
Hot sauce to taste
1 c Barbecue sauce
2 tb Honey
Salt and pepper to taste
2 cloves Garlic, minced
1 ts Cumin
1/2 c Coffee liqueur
2 tb Worcestershire sauce
1 ts Salt
20 Chicken wings
1.In a large saucepan melt butter, saute garlic and onion over medium heat for 3 minutes. Add cumin and chili powder and cook, stirring constantly for 2 minutes.
2.Blend in Coffee Liqueur and cook to reduce liquid by one-half. Stir in hot sauce, Worcestershire, barbeque sauce and salt. Simmer 5 minutes. Remove from heat and add honey. Set aside and allow to cool.
3.Prepare chicken wings by removing and discarding the tips. Divide the wings in half at the remaining joint. Marinate the wings in the cooked sauce for 1 hour at room temperature, or overnight in the refrigerator.
4.To cook, place the marinated wings on a broiler pan, sprinkle with salt and pepper and broil 5 minutes, turn and brush with the remaining sauce and bake at 350 degrees for 15 minutes. Serve hot. Remaining marinade can be brought to a boil and reduced to use as a dipping sauce.
Liqueur pound cake
Cakes:
1 1/2 c Butter
1 lb Confectioners sugar, sifted
6 Eggs
1 ts Vanilla
2 3/4 c Cake flour
Syrup:
2 c Sugar
1/3 c Light corn syrup
3/4 c Water
1 1/4 c Liqueur of choice
1.Cream butter until light and creamy, add powdered sugar and cream together well. Add eggs, one at a time, beating well after each. Beat in vanilla. Add flour and mix well.
2.Spoon batter into greased and floured small loaf pans. Bake at 300F for 50 minutes. Poke holes in the cakes with wooden pick. Pour liqueur syrup over cakes. Cool completely, then remove from pans, wrap well and store up to 2 weeks, or you can refrigerate for 1 month, freeze for 6 months.
3.For syrup: Over medium-high heat place all of the syrup ingredients in a saucepan, stir slowly until it comes to a simmer. Heat without stirring until it comes to a boil. Cover and boil until sugar is dissolved and liquid is clear, about 1 minute. Remove from heat and let cool slightly. Stir in 1 1/4 cup rum, almond, hazelnut, orange, raspberry, banana, coffee, or cherry liqueur of choice.
Banana Bourbon Cake
1 1/2 c Coarsely chopped pecans
1 1/2 c Golden raisins
3 c Unbleached flour
3 ts Baking powder
1 ts Ground cinnamon
1 ts Ground ginger
1/2 ts Nutmeg
1 c Unsalted butter, room temp
2 c Sugar
3 Ripe bananas
4 Eggs
1/2 c Bourbon
1/4 c Banana liqueur
1 1/2 c Light cream
1 tb Brown sugar
6 Egg yolks
6 tb Pure maple syrup
6 tb Bourbon
Preheat oven to 350F.
1.Toss the pecans and raisins with 1/2 c flour and set aside.
2.Sift the remaining flour, the baking powder, cinnamon, ginger, and nutmeg together and set aside.
3.Beat the butter and sugar in a mixer bowl until light and fluffy. Mash the bananas and beat into the butter mixture.
4.Add the eggs, one at a time, beating well after each addition. Fold in the sifted flour mixture and bourbon alternately, beginning and ending with the dry ingredients. Fold in the pecan mixture.
5.Pour the batter into an ungreased 10" tube pan. Bake 60-75 minutes. Cool and remove from the pan. Serve with Bourbon Creme Anglaise spooned over it.
BOURBON CREME ANGLAISE:
1.Heat the cream and sugar in a small saucepan just until the sugar dissolves.
2.Remove from the heat. Whisk the egg yolks together in a mixing bowl. Slowly beat in a third of the cream mixture; then whisk the egg yolks back into the cream mixture.
3.Cook over low heat, stirring constantly, just until thickened. Be careful not to let the mixture boil. Remove to a clean bowl. Stir in the syrup and bourbon. Cool completely.
