If you have an aversion to "intense coffee flavor with rich notes of caramel and vanilla" leave right now! This post is meant to heat you up to the alluring taste of Kahlúa! After all, it is National Kahlua Day!!! What's the best way to put a fire under the festivities you may ask. How about we begin with a hit of this Kahlúa Black Tie recipe?
Have you ever heard of Kahlúa Kugel? Me either, but, I must admit, it sure does sound intriguing, if you're a kugel kinda gal:) And I am!
8 ounces lasagna noodles
1/2 cup sugar
1 cup small curd cottage cheese
1 cup sour cream
1 cup milk
1/2 cup Kahlúa
1/4 cup unsalted butter, melted
1. Cook noodles in 4 quarts boiling water until tender - about 10 minutes; drain and set aside.
2. In large bowl, beat eggs with sugar, cottage cheese, sour cream, milk, Kahlúa and melted butter to blend well.
3. Pour 1 cup of the mixture into a buttered 9-inch square baking dish.
4. Top with about 1/4 of the noodles, arranging in a single layer. Repeat layering until all ingredients are used up.
5. Cover and refrigerate at least 4 hours.
1/2 cup all-purpose flour
1/4 cup brown sugar, packed 2 ounces semisweet chocolate, finely chopped 1 teaspoon instant espresso powder 1/4 cup unsalted butter, chilled and cut into small pieces whipped cream (optional)
In a small bowl, combine flour, brown sugar, chocolate and expresso powder. Using fingers, rub cold butter into mixture to form coarse crumbs. (Topping can be made up to two days ahead.) When ready to bake, sprinkle topping evenly over Kugel. Bake at 350°F until firm in center, about 1 hour. Cool slightly. Cut warm Kugel in squares and serve with whipped cream, if desired.
The next recipe for Kahlúa Panna Cotta with Caramel Sauce was contributed by Star Chef Nancy Silverton.
revised February 2013