Nov-Dinner: Maple Orange Cornish Hens Recipe

Ingredients

1/3 cup maple syrup, or packed brown sugar
1/3 cup orange juice
2 tbsp white wine
2 tsp dried rosemary, chopped
3 cornish hens (1-1/4lb ea)
1 tbsp orange rind, finely grated
1 pinch salt
1 pinch pepper
1 fresh rosemary sprigs
1 fresh orange slices


Directions

There are two possible methods of preparing these Cornish Hens: 1.
Cut the hens in half before roasting; and 2. Cook the juicy glazed
birds whole - easing the orange rind in between skin and breast, then
tying the legs together and roasting at 375F 190C for 1 hour. Use
kitchen shears to cut the hens in half to serve.

For this recipe...

In small saucepan, whisk together maple syrup, orange juice, wine and
rosemary. Bring to boil; boil for 3-5 minutes or until glaze is
slightly thickened. Let cool slightly.

Meanwhile, cut wing tips from hens. Using kitchen shears or sharp
knife, cut along each side of backbone; discard backbone. cut through
breast bone to separate into halves. Trim off excess fat and skin.

Place hens, skin side up, on foil-lined baking sheet. Season lightly
with salt and pepper; brush with one-third of the glaze.

Bake hens in 375F 190C oven, brushing with glaze twice, for 45
minutes or until browned and juices run clear when hen is pressed.

Arrange hens on serving platter; garnish attractively with rosemary
and orange slices.

Dinner Menu: ~ Mushroom and Leek Pate ~ Make-Ahead Seafood Salad ~
Maple Orange Cornish Hens ~ Squash Crescents ~ Zucchini Ribbons ~
Two-rice and Sweet Pepper Pilaf ~ Ricotta Cheesecake with Citrus
Compote

6 servings for $16.05 CDN[Nov 95]

Per Serving: about 385 calories, 38 g protein, 19 g fat, 13 g
carbohydrate Good source iron.

Source: Canadian Living magazine Nov 95 "No-Panic Party" Recipes by
Canadian Living Test Kitchen Recipe by Daphna Rabinovitch

[-=PAM=-] PA_Meadows@msn.com


Servings: 6 servings

 

 

Nov-Dinner: Maple Orange Cornish Hens Recipe brought to you by Recipe Ideas


Categories: Dinner; Fruit; Poultry


The History of Recipes

We can follow the history of `recipes` far back into the distant past, certainly as far back as the early Egyptians, and potentially, even further back. Having said that, mostly, these early cook books were just primitive hieroglyphic or cunieform instructions for preparing food.

As we move on, we have a couple of recipe books from the fourteenth century : one book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, they have no connection with the curry that is popular today, but instead descriptions of the types of meals on the menus of the rich and powerful of the period.

By the time we get to the 1900s, cooking publications are highly popular due to higher levels of literacy, people having increased spare time and being a little richer.

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