3/4 cup apricot preserves
1 orange zest, grated
1 juice of one orange
4 cornish game hens
1/2 tsp paprika
1/2 cup cashew nuts
2 tbsp butter, melted
1/2 cup scallions, sliced
6 oz wild rice mix
2 1/3 cup chicken broth
1 spinach leaves
1 apricot roses *
Directions
Combine apricot preserves, orange rind, and orange juice; set aside.
Remove giblets from hens; reserve for other uses. Rinse hens with
cold water, and pat dry. Close cavities, and secure with wooden
picks; truss. Sprinkle with paprika and place on a rack in a lightly
greased roasting pan. Bake at 350 degrees for 1-1/4 to 1-1/2 hours,
basting frequently with about 1/2 cup apricot mixture during the last
30 minutes.
Saute cashews in butter in a large skillet until cashews are golden.
Drain and set aside, reserving butter in skillet. Saute onions in
same skillet until tender. Add wild rice, and prepare according to
package directions, substituting chicken broth for water and omitting
salt. When done, stir the cashews back into the rice. Arrange Cornish
hens on serving platter; brush with remaining apricot mixture.
Garnish with apricot roses and spinach leaves, if desired, and serve
with rice.
* To make apricot roses, use a rolling pin to flatten 4 or 5 dried
apricots for each rose. Wrap apricots around each other, shaping them
to resemble a rose; pinch stem end to make them adhere.
Source: Southern Living Magazine.
Servings: 8 servings
Apricot-Glazed Cornish Hens Recipe brought to you by Recipe Ideas
Categories: Fruit; Poultry; Sauce
The History of Recipes
It is quite feasible to follow the history of transcribed cooking instructions back into the far past, in fact as far as the Egyptians, and maybe further still. However, generally, these old cookbooks were just primitive pictorial instructions for preparing food.
Progressing into The time of the romans around 25BC a man called Apicius created a few documents showing how to cook the recipes prepared by wealthy roman citizens. In his scrolls, Apicius recounts how the roman meals were split into hors d`oeuvres, main meal and desserts, a very modern way of dining. Aspicius also tells us how the Roman cooks were skilled in the use of many different spices, including some familiar names for example bay, fennel and parsley. During the next few hundred years, the rich families of Wesstern Europe strove to lay on the best banquets, and consequentially the best cooks and their collection of recipes were highly sought after. Nevertheless, it wasn`t until the 19th century that fine cooking and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collating, testing, and writing down recipes common in their social group. Like it or not, the introduction of TV brings us celebrity TV chefs and the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everyone to access massive numbers of recipes like those on this web site. |
We hope you enjoy this Apricot Glazed Cornish Hens recipe.
