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
It is quite feasible to trace the history of written cooking instructions way back into antiquity, in truth as far back into history as pharonic Egypt, and possibly even further. Having said that, these, ancient recipes were just primitive hieroglyphic instructions for preparing food.
Closer to modern times, there were a couple of interesting cookery books published in the 1300s : a cookery book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are not about the spicy food that is served today, but instead descriptions of the types of food cooked for the rich. Later, in the 15th century, people returning from the crusades brought us many new foods and spices from Arab cuisine, including spices such as parsley, basil and rosemary. These new culinary innovations created a torrent in books on cooking, the majority of which are kept safe in academic collections. Like it or not, the introduction of TV brings us celebrity chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, allowing everyone to access massive numbers of recipes such as those found on our site. |
We hope you enjoy this Nov Dinner_ Maple Orange Cornish Hens recipe.
