I'll share my recipe, if you'll share yours, April 15, 2011

15 years ago

I've never heard of this before but it just sounds so good!

Spice Rubbed Cornish Hens with Haroseth Stuffing and Sherry Jus

Gourmet : April 2009

Spice-Rubbed Cornish Hens with Haroseth Stuffing and Sherry Jus 4 forks

yield: Makes 8 servings

active time: 30 min

total time: 1 1/2 hr

Typically a ceremonial dish, haroseth becomes an inspired stuffingÃ¯Â¿Â½Ã¯Â¿Â½"dark and sweetÃ¯Â¿Â½Ã¯Â¿Â½"for Cornish hens seasoned seductively with allspice, cinnamon,... more Ã¢ÂÂº

Ingredients

1 tablespoon ground allspice

2 teaspoons cinnamon

1 teaspoon ground cumin

1 teaspoon sweet paprika

1/4 cup extra-virgin olive oil

4 (1 1/4-to 1 1/2-pounds) Cornish hens

1 1/3 cups apricot, date, and pistachio haroseth

1 cup medium-dry Sherry

1 cup water

Accompaniment: parsley mint salsa verde

Preparation

Preheat oven to 450ÃÂ°F 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.

Haroseth

Ingredients:

Servings: 4

1/2 cup walnuts

1/2 cup almonds

2 large apples

10 pitted dates

1/3 cup raisins

1 teaspoon cinnamon

2 -4 tablespoons grape juice (red is traditional)

Directions:

Prep Time: 30 mins

Total Time: 50 mins

1. Roast the nuts in a pre-heated 300 degree F. oven for 10 to 15 minutes.

2. Peel, core and quarter apples. If dates and raisins are clumped, separate them.

3. Place apples, dates and raisins in a food processor and pulse chop until coarsely chopped (about 6 pulses) then process continuously for about 12 seconds, stopping to scrape down sides of bowl as necessary.

4. Add cinnamon, juice and nuts and pulse chop about

7 pulses until coarsely chopped.

5. Refrigerate until ready to serve.

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Comments (3)

Marilyn Sue
15 years ago
Oatmeal Whoopie Pies

Servings: 18

Ingredients:
2 cups packed brown sugar
3/4 cup butter
2 eggs
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon baking powder
3 tablespoons boiling water
1 teaspoon baking soda
2 1/2 cups all-purpose flour
2 cups quick cooking oats
1 egg white
2 tablespoons milk
1 teaspoon vanilla extract
2 cups confectioners' sugar
3/4 cup shortening
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
2. Cream butter or margarine with the brown sugar until light and fluffy. Beat in the eggs and mix well. Stir in the salt, cinnamon, baking powder, boiling water, baking soda and flour. Mix to combine. Stir in the oats.
3. Drop cookies onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cookies cool then make sandwiches from two cookies filled with Whoopie Pie Filling.
4. To Make Filling: Beat egg white. Mix in the milk, 1 teaspoon vanilla and 1 cup confectioners' sugar. Beat in the shortening and remaining 1 cup confectioners' sugar. Beat until light. Turn the cakes onto their backs. Spoon some of the filling onto half of the little cakes. Place the other half of the cakes on top of the filling to form sandwiches.

Sue
patti43
15 years ago
I saw this on foodgawker and it was just too strange to pass up. I'm not a peeps fan, but this doesn't sound to bad, actually.

Marshmallow Peeps Monkey Bread
Dough:
2 cans (16.3 ounces) reduced fat buttermilk biscuits (or homemade recipe)
Coating:
3/4 cup pink granulated sugar*
16 pink marshmallow Peep bunnies
1/4 cup butter
1 teaspoon pure vanilla extract

1.Lightly spray a 9Ã¯Â¿Â½Ã¯Â¿Â½ circular pan, bread pan, bundt pan, or other pan of choice. Preheat oven to 350 degrees F.
2.Open both cans of biscuits. Cut each biscuit into fourths. Set aside.
3.With a pair of tweezers or scissors, gently remove Peep bunnysÃ¯Â¿Â½f eyes and noses.
4.In a large microwave-safe bowl, microwave marshmallow Peeps, butter, and vanilla extract on high for 1-2 minutes, stirring every 30 seconds. Whisk until smooth.
5.Lightly dip each biscuit fourth into marshmallow mixture, letting excess syrup drip off. Roll lightly in pink sugar and place in prepared pan. Repeat with all remaining biscuit fourths.
6.Bake for 30-40 minutes, or until golden brown and cooked through.
* Note: To make pink sugar, combined 3/4 cup sugar and 1-3 drops red food coloring in a Ziploc bag. Shake, occasionally squishing any red sugar clumps that form, until a light pink hue is reached
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I'll share my recipe, if you'll share yours, April 19, 2011
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I posted this last week and you asked me to let you know how we liked it. Well, the flavors are wonderful. But the cooking time was off and it took much longer. It would have been better cooked per my notes because it was soupy affter the alloted. I'm posting again with my notes. I'll make it again, but it's not something I'd cook every week. (I liked the quinoa much better this time.) :) CURRIED CHICKEN QUINOA WITH PEA 1 Tbsp olive oil About 1 1/2 lb. boneless skinless chicken thighs, cut into bite size pieces 1 small red onion, chopped 2 garlic cloves, crushed 1 15 oz. can petite diced tomatoes 1 Tbsp curry powder 1/2 Tbsp chili powder 1 tsp nutmeg 2 cups water or chicken broth 1 cup quinoa 1 12 oz. bag frozen peas Salt and pepper to taste Add the oil, chicken pieces, chopped onion and garlic to a Dutch oven. Saute for about 10 minutes, or until chicken pieces are mostly cooked. Add the diced tomatoes, undrained, curry powder, chili powder and nutmeg. Stir until combined and let cook for about 5 minutes.* Stir in the water and bring to a bubble. Stir in the quinoa, bring to rolling boil and then reduce heat to medium low, cover and cook for 14 minutes. With about 5 minutes left to cook, stir in the frozen peas. Turn heat to low and keep warm until ready to serve. Makes 4 adult portions. * Needs more time--I think I'll add 1/2 the broth when I add the tomatoes and seasonings and cook 10-15 minutes before adding the rest of the broth and the quinoa. After adding the quinoa and then cook 14 minutes or until it isn't soupy anymore. Great flavor. I left out the nutmeg--already had enough flavors.
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Jasdip
15 years ago
Mandarin Grilled Chicken Salad (Style at Home magazine)

2 boneless, skinless chicken breasts
3 garlic cloves, crushed
1 lemon, juiced
3 tablespoons olive oil
2 teaspoons dried oregano
2 small cans mandarin oranges
1 avocado
1/2 cup sliced almonds, toasted
4 large Romaine leaves, cut into bite size pieces

1 In a small bowl, whisk the lemon juice, olive oil and oregano until well combined. Add the crushed garlic.

Place the chicken breasts into a ziploc bag and pour the marinade over the chicken in the bag. Tightly close the bag and shake to make sure the marinade is well distributed. Leave to marinade in the fridge for 30 minutes to 1 hour.

2 Set a pan on medium heat and add a good drizzle of olive oil. Once the oil is hot, add the chicken breast to the pan, discarding any leftover marinade.

Season with a good pinch of salt and pepper. Leave untouched for about 4 minutes, turn over and season again. Cook for another 4 minutes or until the chicken is just cooked through. Remove from heat and reserve.

3 In your serving bowl, add the chopped romaine. Dice the chicken into bite size pieces and add to the salad. Drain the mandarin oranges and add them in. Cut the avocado into bite-size cubes and add them in. Add the vinaigrette a few minutes before serving and top with the almonds.

Vinaigrette

2 teaspoons Dijon mustard
3 tablespoons lemon juice
4 tablespoons extra virgin olive oil
Salt and freshly ground pepper

In a small bowl whisk together the Dijon mustard and lemon juice. Once the mixture is homogeneous, add the olive oil and whisk until smooth. Add a good pinch of salt and pepper.

I'll share my recipe, if you'll share yours, April 15, 2011

Comments (3)

Marilyn Sue

patti43

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Jasdip

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