Kahlúa Baked Beans

Kahlúa is a coffee-flavored rum-based liqueur from Mexico. Because Kahlúa is made from coffee beans, it does contain a small amount of caffeine. According to the company, this is “approximately 4.85 mg in each 1.5 oz drink” or about 1/10 the amount found in the same volume of coffee. The drink also contains sugar, corn syrup and vanilla bean. Pedro Domecq began producing Kahlúa in 1936. It was named Kahlúa, meaning “House of the Acolhua people” in the Veracruz Nahuatl language spoken before the Spanish Conquest. (Kahlúa was Hispanicized as Ulúa, forming the name of modern San Juan de Ulúa fortress.)

The company merged in 1994 with Allied Lyons to become Allied Domecq. In turn, that company was partially acquired in 2005 by Pernod Ricard, now the largest spirits distributor in the world since its merger with the Swedish Vin & Sprit in March 2008.

Since 2004, the alcohol content of Kahlúa is 20.0% (21.5% alc. is still available only in Ohio); earlier versions had 26.5%. In 2002, a more expensive, high-end product called “Kahlúa Especial” became available in the United States, Canada and Australia after previously being offered only in duty-free markets. Made with premium Arabica coffee beans grown in Veracruz, Mexico, Kahlúa Especial has an alcohol content of 36%, has a lower viscosity, and is less sweet than the regular version.

Kahlúa is used to make cocktails and as a topping or ingredient in several desserts, including ice cream, cakes, and cheesecakes. Kahlúa can be used in a few notable cocktails, including Black Russians, Mudslides, White Russians, Espresso Martinis, Caribbean Mudslides, Baby Guinness and B-52’s.

It can also be drunk in cold milk or cream, or mixed with hot coffee or cocoa. A licensed line of chocolates, with Kahlúa-flavored centers, is sold in Mexico, as well as small chocolate shot glass-style “cups” in which the liqueur may be served.

Kahlua Baked Beans

Ingredients:

• 1 pound dried Navy Beans, picked over and rinsed
• ½ pound Bacon, cut into ½ inch pieces
• 2 cups Onion, finely chopped
• 1 (12 ounce) bottle Chili Sauce
• ½ cup smoke style Barbecue Sauce
• ½ cup Kahlua liqueur
• ½ cup strong brewed Coffee
• ¼ cup Dijon Mustard
• ¼ cup unsulfured Molasses
• 2 tablespoons Heinz 57 sauce
• 2 tablespoons Tabasco sauce
• ½ teaspoon Salt

Soak the beans, covered, overnight in 8 cups of water. Drain.

In a large pot, cover beans with 8 cups cold water. Set the pot over medium heat, bring to a boil, lower heat and simmer, uncovered, stirring once or twice for one hour or until the beans are very soft but still hold their shape. Reserve 1 ½ cups of the cooking liquid and drain the rest of the water off the beans.

Cook the bcon in a large skillet until crispy. Remove bacon and pour off all but 1 ½ tablespoons of the fat. Add the onion to the skillet and cook until translucent, approximately 5 minutes.

Combine the beans, reserved cooking liquid, bacon, onions, chili sauce, barbecue sauce, Kahlua, coffee, mustard, molasses, Heinz 57 sauce, Tabasco sauce and salt. Transfer to a 5 quart casserole dish with a tight fitting lid. Bake at 350 degrees for 30 minutes.

Remove the lid, stir the beans and continue baking, uncovered, for 30 more minutes. Stir beans and continue baking for an additional 40 minutes or until sauce is very thick.

* Beans may be cooled, covered and refrigerated overnight. Reheat over a medium-low heat on the stovetop.

** The Kahlua may be omitted if you prefer a non-alcoholic option. Substitute an additional ¼ cup each of the barbecue sauce and coffee instead.

Ham and Swiss Chard Frittata

A Frittata is an egg-based dish similar to an omelette or crustless quiche that is enriched with additional ingredients such as meats, cheeses, vegetables or pasta. It may also be flavored with herbs.

The Italian word frittata derives from fritta, the feminine past participle of “to fry” (friggere), and was originally a general term for cooking eggs in a skillet, anywhere on the spectrum from fried eggs through conventional omelettes, to an Italian version of the Spanish tortilla de patatas, made with fried potato. Outside Italy, frittata was seen as equivalent to “omelette” until at least the mid-1950s. In the last fifty years, “frittata” has become a term for a distinct variation that has been described as “Italy’s version of an open-face omelette”. When used in this sense there are four key differences from a conventional omelette:

1. There is always at least one optional ingredient in a frittata and such ingredients are combined with the beaten egg mixture while the eggs are still raw rather than being laid over the mostly-cooked egg mixture before it is folded, as in a conventional omelette. Eggs for frittata may be beaten vigorously to incorporate more air than traditional savory omelettes, to allow a deeper filling and a fluffier result.
2. The mixture is cooked over a very low heat, more slowly than an omelette, for at least 5 minutes, typically 15, until the underside is set but the top is still runny.
3. The partly cooked frittata is not folded to enclose its contents, like an omelette, but it is instead either turned over in full, or grilled briefly under an intensesalamander to set the top layer, or baked for around five minutes.
4. Unlike an omelette, which is generally served whole to a single diner, a frittata is usually divided into slices. It may be served hot or cold, accompanied by fresh salads, bread, beans, olives, etc.

This Ham and Swiss Chard frittata recipe is so satisfying and delicious, the fact it’s so good for you is just an added bonus. You can make this recipe using other greens such as arugula or spinach instead of swiss chard – or add in any leftover vegetables you prefer.

Ham and Swiss Chard Frittata

Ingredients:

• 1 tablespoon Olive Oil
• 3 large pieces Ham, chopped
• 1 medium Onion, chopped
• 1 bunch Swiss chard, washed and stems removed, chopped
• 1 clove garlic, finely minced
• 1/4 tsp red pepper flakes
• salt and black pepper to taste
• 8 eggs, beaten
• 1/2 cup grated Parmesan cheese

In a large skillet, heat the olive oil over medium heat. Add the onion and cook until almost translucent. Stir in the ham and cook until heated through.

Reduce the heat to medium-low and add the Swiss chard. Cook for 3-4 minutes or until the greens are wilted. Add the garlic, salt, pepper and pepper flakes and sauté for 1 minute.

Pour in the eggs and cook stirring for about 5 minutes or until the eggs begin to set. Transfer all to a greased baking dish.

Sprinkle the Parmesan over the top and place dish under a preheated broiler, about 8 inches from the heat for 4-5 minutes or until the top is browned and the eggs are set. Let cool for 5 minutes before serving in wedges.