| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Cornish | Cooking liv, Import | 1 | Servings |
INGREDIENTS
| 1/4 | c | Honey |
| 1/3 | c | Grainy mustard |
| 2 | Cloves garlic, chopped | |
| 5 | tb | Vegetable oil |
| 1 | ts | Dried thyme or 1 tablespoon chopped fresh thyme |
| 1 1/2 | ts | Ground cinnamon |
| 2 | Cornish game hens | |
| Salt and freshly ground black pepper | ||
| 1 | Lemon |
INSTRUCTIONS
Mix the honey, mustard, garlic, 3 tablespoons oil, thyme and cinnamon together in a bowl and set aside. Remove the wing tips from the hens. Roll the hens in the marinade and marinate overnight. Preheat the oven to 450 degrees F. Season the birds inside and out with salt and pepper. Cut the lemon in half and squeeze over each bird. Put a used lemon half in the cavity of each bird. Truss the birds. Set a rack in a roasting pan and brush the rack with several tablespoons vegetable oil. Place the birds, breast side down on the oiled rack. Roast for 30 minutes. Turn the birds breast side up, reduce the heat to 350 degrees and roast an additional 15 to 20 minutes or until the hens are cooked through and the skin is brown. Allow the hens to rest 10 minutes before serving. Yield: 2 to 4 servings OLIVER'S FAVORITE BURNED UP CARROTS (Recipe courtesy of Chef Jody Adams of Rialto in Cambridge, MA) 1 pound small carrots 1/4 cup olive oil Salt and freshly ground black pepper Preheat oven to 400 degrees F. Peel the carrots and cut into 2-inch pieces on the diagonal. In a large bowl toss the carrots with the oil and season with salt and pepper. Arrange the carrots in a single layer in a roasting pan. Roast the carrots for 20 minutes. Toss the carrots around in the pan and continue roasting for another 20 to 30 minutes or until carrots are tender and the edges are dark and caramelized. Yield: 4 servings Recipe by: Cooking Live Show #CL8907 Posted to MC-Recipe Digest V1 #653 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on Jun 30, 1997
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