Roast Cornish Hen with Sauteed Blueberries and Garlic INGREDIENTS: 2 Cornish game hens or squabs, halved (about 3 pounds) 2 tablespoons Balsamic vinegar 1 teaspoon Salt 1/4 teaspoon Ground black pepper 16 Garlic cloves, peeled 2 tablespoons Unsalted butter, divided 2 tablespoons Honey 6 Thyme sprigs 1/3 cup Minced shallots 2 cups Freshor frozen blueberries 1 tablespoon Red wine vinegar PREPARATION: Preheat oven to 375ºF. Rub hens with balsamic vinegar; season with salt and pepper. Place on a rack in a roasting pan; roast until thigh juices run clear, about 35 minutes. To prepare garlic: Blanch cloves in boiling water. In a skillet, combine 1 tablespoon of the butter, the honey, thyme, garlic and 1/2 cup water. Simmer until liquid is reduced to a syrup and garlic turns golden brown, stirring often, about 20 minutes; remove thyme sprigs. To prepare sautéed blueberries: In a skillet, over medium heat, melt the remaining 1 tablespoon butter. Add shallots; cook and stir until tender, about 3 minutes. Add blueberries; cook until they soften, about 4 minutes. Stir in red wine vinegar; simmer until mixture has a saucy consistency, about 2 minutes. To serve: Arrange each hen half on wilted escarole, if desired. Spoon sautéed blueberries and sweet garlic cloves around hens. YIELD: 8 portions (about 2 cups sauce)
Posted on: Thu, 12 Sep 2013 17:38:45 +0000
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