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Wednesday, December 24, 2008

Ginger-Orange Glazed Cornish Hens

When I crave for roast chicken but don't have time to roast a whole bird, I consider Cornish hens 'though they can be a little bit expensive than chicken.The split hens cook up—juicy and succulent—in less than 45 minutes. Here, orange marmalade, spiked with ginger, makes an easy and delicious glaze. Serve with wild rice, winter squash and sauteed greens.

Cornish hens are quick-cooking and make an effortlessly refined presentation. Here they're paired with a slice of layered potato torte and a simple walnut and fennel salad for a festive luncheon. The creamy, warm pudding is a comforting ending for dessert.
Preparation Plan: Prepare the pudding in the morning (reheat for 5 minutes before serving). 2 1/2 hours before serving, prepare the torte. 1 1/2 hours before serving, start the Cornish hens. 30-45 minutes before serving, prep the salad.

5 comments:

Danah said...

wherever i go i really have a good appetites because i love foods, like this one! it looks delicious my friend!

Cecile said...

we are similar when it comes to foods dear, danah. have passion for foods :-)

Joops said...

sounds delicious!

Cecile said...

i have tried it joops and it was delicious :-)

Hazelicious929 said...

Ang sarap naman nito Cecs, sana matikman ko rin luto mo someday hehehe