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
We are able to follow the history of written recipes back into distant history, at least as far as the Egypt of the Pharoahs, and quite possibly further than that. However, in the main part, these early records were just simple hieroglyphic or cunieform recipes for food preparation.
Later on, in The time of the roman empire around 25BC a man called Apicius compiled some documents describing recipes enjoyed by wealthy roman citizens. He describes how the meals of wealthy Romans were separated into starters, main meal and desserts, a style of dining still practiced today. He also describes how the Romans were skilled in the use of many aromatic flavours, including some familiar names like basil, mint and dill. During the following few hundred years, the wealthy families of Europe competed with each other to serve up the most extravagent banquests, and as a result the best cooks and their recipes became highly prized. Nevertheless, it was during the 19th century that cookery and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collating, trying out, and writing down recipes to allow everyone to enjoy them. The arrival of television brought us cooking programs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everyone to access massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Apricot Glazed Cornish Hens recipe.
