Text 26406, 64 rader
Skriven 2015-04-27 05:21:44 av Dave Drum (1:261/38.0)
Ärende: Gourmet 797
===================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Spice-Rubbed Cornish Hens w/Haroseth Stuffing
 Categories: Poultry, Stuffing, Fruits, Wine, Nuts
      Yield: 8 servings

      1 tb Ground allspice
      2 ts Cinnamon
      1 ts Ground cumin
      1 ts Sweet paprika
    1/4 c  Extra-virgin olive oil
      4    (1 1/2 lb ea) Cornish hens
  1 1/3 c  Apricot, date, and pistachio
           - haroseth
      1 c  Medium-dry Sherry
      1 c  Water

  ACCOMPANIMENT: parsley mint salsa verde

  Preheat oven to 450+.F/230+.C with rack in middle.

  Whisk together spices, 2 teaspoons salt, 1 teaspoon pepper,
  and oil in a small bowl.

  Pat hens dry and stuff cavity of each with 1/3 cup haroseth.
  Place hens in a large flameproof roasting pan and rub all
  over with spice mixture, including underneath skin of breast
  meat (loosen skin gently with your fingers). Tuck wings
  underneath body, then secure legs together with a wooden
  pick or tie with kitchen string.

  Roast hens 20 minutes, then brush with pan drippings.
  Continue to roast, basting every 10 minutes, until juices
  run clear when a thigh is pierced, 25 to 30 minutes more (45
  to 50 minutes total). Transfer hens to a cutting board.

  Straddle roasting pan across 2 burners and boil drippings,
  scraping up brown bits, 2 minutes. Carefully add Sherry (it
  may ignite) and boil 2 minutes (or until flames subside).
  Add water and boil, stirring, until sauce is slightly
  thickened and reduced to about 1 1/2 cups, 4 to 5 minutes.
  Transfer sauce to a measuring cup and let stand 1 minute,
  then skim off fat (or use a fat separator).

  Serve hens, halved if desired, with sauce on the side.

  by Melissa Roberts

  Gourmet | April 2009

  Yield: Makes 8 servings

  MM Format by Dave Drum - 05 May 2011

  Uncle Dirty Dave's Archives

MMMMM

... It's a widely held misperception that it tastes like chicken

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 * Origin: Prism bbs (1:261/38)