Cooking with Liqueurs – Rimann Liquors

Cooking with Liqueurs

December 1, 2013

After the hustle and bustle of the holiday is complete, slow down and enjoy some dishes made with cream and coffee liqueurs.

Kahlúa Chicken

  • 1/4 cup KAHLÚA
  • 3 pounds chicken
  • 1 cup brewed coffee
  • 2 t honey
  • 2 t low sodium soy sauce

Preheat oven to 350°F.  Grease a 9″x13″ pan. Remove skin from

chicken, cut into 8 pieces, and place in pan. Place all other ingredients in a small saucepan and bring to a boil.  Lower heat and simmer for another 8-10 minutes, until liquid is reduced by about 1/3.  Pour coffee mixture over chicken, toss to coat, then bake uncovered for one hour or until tender.  Baste occasionally with pan juices.  Remove from oven and serve over rice.

Sweet Potato Casserole

 This recipe takes sweet potatoes to a whole new level.

  • 1/3 cup RumChata
  • 4 large sweet potatoes, scrubbed
  • 3 Tbsp unsalted butter melted, plus more for greasing pan
  • 1 Tbsp dark brown sugar
  • 1 tsp kosher salt
  • 1/4 cup coarsely chopped pecans

Preheat oven to 400 degrees. Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake for 45 to 60 minutes or until tender. Set aside to cool. Turn the oven down to 350 degrees. Scoop the sweet potato out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the melted butter, brown sugar, salt, RumChata and pepper to taste. Whisk the mixture until smooth.


With remaining butter grease an 8×8 inch casserole pan. Pour the sweet potato mixture into the pan and sprinkle the top with pecans. Bake for 30 to 40 minutes until a bit puffy. Serve immediately.



Kahlua Tiramisu

Dazzle guests with this elegant yet easy dessert.


  • 12 teaspoons plus 2 tablespoons Kahlua
  • 18 soft lady fingers (available in the packaged-baked-goods section)
  • 1 (8-ounce) container mascarpone cheese, softened
  • 1 tablespoon granulated sugar
  • 3 (4-ounce) containers refrigerated prepared vanilla pudding
  • 6 teaspoons frozen non-dairy whipped topping, thawed
  • Cocoa powder

Line 6 (1-cup) glass custard cups with plastic wrap. Spoon 2 teaspoons Kahlua into each cup. Soak 3 lady fingers in each cup, turning to coat both sides. Arrange lady fingers around sides of cups. Set aside. In a large bowl, whisk mascarpone, sugar, and remaining 2 tablespoons Kahlua until just smooth. Whisk in pudding. Divide pudding mixture equally among prepared cups. Cover tightly and refrigerate until set, about 30 minutes, or up to 1 day. Uncover cups. Invert cups onto plates and remove plastic wrap. Top with whipped topping and sprinkle with cocoa powder just before serving.

RumChata Pumpkin Pie


  • 6 oz RumChata
  • 1/2 cup brown sugar
  • 1 (15 oz) can of pumpkin
  • 1 cup sweetened condensed milk
  • 2 large eggs
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1 9 inch unbaked pie crust


Preheat oven to 425 degrees.  Whisk pumpkin, brown sugar, eggs, sweetened condensed milk, RumChata, spices and salt in a medium bowl until smooth. Pour into crust and bake for 15 minutes. Reduce oven temperature to 350 degrees and continue baking for 35 to 40 minutes or until knife, inserted 1 inch from crust, comes out clean. Let cool. Garnish as desired.


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