CORNISH
HEN WITH CHERRIES
CHERRY SAUCE
This sauce can be scaled up and refrigerated, to be used
on anything your little heart desires.
The quantities shown are sufficient for the following
Cornish hen recipe.
Ingredients:
|
| Dried Cherries |
˝ cup |
| Lemon juice |
2 tablespoons |
| Maple Syrup |
1-1/2 cups |
(you can
substitute corn syrup)
|
| Brandy |
3 ounces |
Preparation:
Liquefy the first three ingredients
in a blender.
Pour into a skillet and bring to a slow boil, stirring
constantly.
Turn the heat down to a light simmer for an hour,
Stirring in a small amount of brandy about every ten
minutes.
(This sauce can be used immediately or, if chilled,
warmed briefly in a microwave just before use)
_______________________________________________________
THE STUFFING
Ingredients:
|
| Onion 1 medium |
(finely chopped) |
| Crushed Garlic |
1 tablespoon |
| Mushrooms |
˝ lb (sliced) |
| Dried Cherries |
˝ cup |
| Chicken Broth |
˝ cup |
| Turkey Dressing |
1 cup |
(or bread
crumbs with Italian spices to taste)
|
| Butter |
2 tablespoons |
Preparation:
Sauté the onions and garlic in
butter in a skillet until the onions turn slightly
transparent.
Add the chicken broth, mushrooms, and dried cherries.
Bring to a light boil then turn the heat down to simmer
for 15 minutes.
Now turn the heat off and stir in enough of the turkey
dressing to make a
slightly moist dressing.
_______________________________________________________
CORNISH HEN
Ingredients:
|
| Cornish Hen |
1 only |
(a small
chicken or a flock of quail will work)
|
| Olive Oil |
2 ounces |
Preparation:
Remove and discard the innards of the
bird.
Wash inside and out, shake and pat dry.
Scoop the stuffing into the bird and tie the legs
together.
Place 'legs up' in a baking dish and brush with
olive oil.
Cover the wing tips with Foil, then the whole dish with
another piece of foil.
Bake in a 325° F oven for 45 minutes.
Remove the foil, baste again with oil and bake for
another 45 minutes basting every 15 minutes.
Remove the foil from the wing tips about 15 minutes
before the bird is done.
_______________________________________________________
SERVING
One Cornish hen will serve two people
nicely.
(if you split the bird lengthwise down the
middle with a good carving knife)
Place each half of the bird (stuffing side down) on a pre
heated dinner plate on a bed of rice.
Surround the bird with a vegetable of your choice (steamed
carrots are nice)
And then, just before serving, pour hot cherry sauce over
the bird.
A good dry white wine tops this delightful meal
off nicely.
(And at
the risk of coming across as an old time snake oil
huckster, peddling the latest cure all, let me say this)
When chilled,
the cherry sauce thickens up beautifully
and makes a perfect tangy "to-die-for" spread
for fresh hot
buttered bran muffins, to be eaten leisurely on a lazy
Sunday morning.
|
