| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Cornish | Garden1 | 2 | servings |
INGREDIENTS
| 2 | Cornish game hens; deboned | |
| 2 | tb | Olive oil |
| Salt and pepper to taste | ||
| 1 | ts | Allspice |
| 1 | Lemon | |
| 1 | ts | Black caraway seeds |
| 2 | Fuji apples; cored and sliced | |
| 1 | c | White wine |
| 1 | tb | Honey |
| 1 | Cinnamon stick | |
| 1 | ts | Tarragon; chopped |
| 1 | tb | Lemon zest |
INSTRUCTIONS
Preheat oven at 400 degrees. Remove breast and leg from hens and debone the thigh. Season with allspice, black caraway seeds, olive oil, salt and pepper. Squeeze lemon juice over the meat. Pan sear hens, skin-side down, on high heat for one minute. Turn and do the same to the other side. Remove breast and cook leg and thigh for an additional minute. Place hens in baking pan and bake for approximately six to eight minutes. Add sliced apples to same pan with one tablespoon butter and heat through. Add cinnamon, wine, honey, tarragon and lemon zest, then simmer for two minutes or until reduced by half. Place apples on plate with some of the juice from the pan, top with one breast, thigh and leg, then finish with a rosette of Vanilla Date Pure. Yields 2 servings. Recipe Source: Home & Garden TV -- All In Good Taste Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com Converted by MM_Buster v2.0l.
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