| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Cornish |
March 1992 |
1 |
servings |
INGREDIENTS
| 3/4 |
c |
Fresh orange juice |
| 1/2 |
c |
Orange honey |
| 1/4 |
c |
Soy sauce |
| 2 |
tb |
Hoisin sauce |
| 2 |
tb |
Minced orange peel; (orange part only) |
| 3 |
lg |
Garlic cloves; pressed |
| 1 |
tb |
Minced fresh ginger |
| 2 |
ts |
Oriental sesame oil |
| 2 |
|
Cornish game hens; halved (1 |
|
|
; 1/2-pound) |
| 3 |
|
Oranges; peeled, white pith |
|
|
; removed |
|
|
Sesame seeds |
| 6 |
oz |
Snow peas |
INSTRUCTIONS
Mix first 8 ingredients in large bowl. Add hens skin side down. Cover and
refrigerate 24 hours, turning once.
Using small sharp knife, cut between membranes of oranges to release
segments. Set orange segments aside.
Preheat oven to 400F. Transfer hens to shallow baking pan. Place marinade
in heavy small saucepan and boil until reduced to 3/4 cup, about 12
minutes. Brush both sides of hens with reduced marinade. Arrange skin side
up in pan. Roast 5 minutes. Baste hens. Cook 10 minutes longer. Reduce oven
temperature to 350F. Baste hens and cook 10 minutes. Sprinkle hens with
sesame seeds and roast until cooked through, about 10 minutes longer. Let
stand 10 minutes.
Cook snow peas in pot of boiling salted water until crisp-tender, 1 to 2
minutes. Drain. Place 1 hen half in center of each plate. Alternate snow
peas and orange segments around hens and serve.
Serves 2 to 4.
Bon Appetit March 1992
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