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Cornish Hens In Orange And Spice SauceAfter our ten days in Italy Dick and I went on a diet (well, at least until we go to Vienna…). This recipe is perfect for it and for any other meal. It’s elegant, really delicious and not too complicated to make. 8 cups cold water ¾ cups kosher salt ¼ cup sugar Bring to a boil to dissolve the sugar. 2 Cornish game hens, flattened (cut along the back) or halved Pour the brine over the hens and let sit for 1 ½ hours. Drain. Put in a glass dish or bowl and add the following: 4 garlic cloves, smashed Leaves from 5 fresh oregano or rosemary sprigs Leaves from 2 rosemary sprigs 1 tsp ground cinnamon 1 tbsp ground orange peel (avoid the white part) 1/4 cup Marsala wine 2 oranges, thinly sliced Marinate 8 hours or overnight. Bake in a 350F oven, covered by foil, for 1 hour and 10 minutes. Remove the cover and bake another 20 minutes. While baking, thinly slice (I use a food processor) 2 large onions. Sauté slowly in 1 tbsp. butter until amber-brown, about 30 minutes. To serve, put the hen on a plate, pour sauce over and add 2 tbsp. of onions next to the hen. Serve with crusty French bread. AWESOME I promise! |