| 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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