by kirra » Mon Oct 05, 2009 9:10 pm
Bay-Soaked Cornish Game Hens in Raspberry-Sage Glaze
Ingredients:
1 cup chicken broth
4 bay leaves, crumbled
1/4 cup red wine
1/4 cup fresh lemon juice
1 tablespoon minced fresh gingerroot
2 to 3 garlic cloves, chopped
Four 1 1/2-pound Cornish hens
Salt
Pepper
4 whole bay leaves
Raspberry-Sage Glaze (recipe below)
Fresh raspberries and sage sprigs, for garnish
Preparation:
Bring chicken broth to a boil; add crumbled bay leaves. Cover and steep 20 to 30 minutes. Combine chicken broth, wine, lemon juice, ginger and garlic in a large zip-top freezer bag; add Cornish hens. Seal and chill 8 hours or overnight.
Preheat oven to 350 degrees. Prepare Raspberry-Sage Glaze.
Remove Cornish hens from marinade; discard marinade. Sprinkle hens with salt and pepper. Tie ends of legs together, if desired, and place on a lightly greased rack in a roasting pan. Insert a bay leaf in each cavity.
Bake 30 minutes. Baste with Raspberry-Sage Glaze. Bake an additional 45 to 60 minutes, basting every 15 minutes. Serve with Cornbread-Sage Dressing (recipe on Page 36) and remaining Raspberry-Sage Glaze. Garnish with fresh raspberries and sage sprigs.
Raspberry-Sage Glaze
Ingredients:
1 1/2 cups frozen raspberries
1 cup water or chicken broth
2 tablespoons butter
1 tablespoon honey
1/2 teaspoon ground sage
1 teaspoon cornstarch
1 tablespoon cold water
Preparation:
Bring first five ingredients (through sage) to a boil over medium heat; reduce heat to simmer and cook for 5 to 8 minutes, or until raspberries fall apart. Pour mixture through a fine wire-mesh strainer into a small saucepan.
Combine cornstarch and cold water, stirring until smooth. Stir mixture into raspberry sauce; bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, 1 minute or until mixture thickens.
[b][size=150]Bay-Soaked Cornish Game Hens in Raspberry-Sage Glaze [/size]
Ingredients:[/b]
1 cup chicken broth
4 bay leaves, crumbled
1/4 cup red wine
1/4 cup fresh lemon juice
1 tablespoon minced fresh gingerroot
2 to 3 garlic cloves, chopped
Four 1 1/2-pound Cornish hens
Salt
Pepper
4 whole bay leaves
Raspberry-Sage Glaze (recipe below)
Fresh raspberries and sage sprigs, for garnish
[b]Preparation:[/b]
Bring chicken broth to a boil; add crumbled bay leaves. Cover and steep 20 to 30 minutes. Combine chicken broth, wine, lemon juice, ginger and garlic in a large zip-top freezer bag; add Cornish hens. Seal and chill 8 hours or overnight.
Preheat oven to 350 degrees. Prepare Raspberry-Sage Glaze.
Remove Cornish hens from marinade; discard marinade. Sprinkle hens with salt and pepper. Tie ends of legs together, if desired, and place on a lightly greased rack in a roasting pan. Insert a bay leaf in each cavity.
Bake 30 minutes. Baste with Raspberry-Sage Glaze. Bake an additional 45 to 60 minutes, basting every 15 minutes. Serve with Cornbread-Sage Dressing (recipe on Page 36) and remaining Raspberry-Sage Glaze. Garnish with fresh raspberries and sage sprigs.
[b][size=150]Raspberry-Sage Glaze[/size]
Ingredients:[/b]
1 1/2 cups frozen raspberries
1 cup water or chicken broth
2 tablespoons butter
1 tablespoon honey
1/2 teaspoon ground sage
1 teaspoon cornstarch
1 tablespoon cold water
[b]
Preparation:[/b]
Bring first five ingredients (through sage) to a boil over medium heat; reduce heat to simmer and cook for 5 to 8 minutes, or until raspberries fall apart. Pour mixture through a fine wire-mesh strainer into a small saucepan.
Combine cornstarch and cold water, stirring until smooth. Stir mixture into raspberry sauce; bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, 1 minute or until mixture thickens.