Recipe - Nov-Dinner: Maple Orange Cornish Hens

1/3 cup Maple syrup, or
packed brown sugar
1/3 cup Orange juice
2 tablespoon White wine
2 teaspoon Dried rosemary, chopped
3 Cornish hens (11/4lb ea)
1 tablespoon Orange rind, finely grated
pn Salt
pn Pepper
Fresh rosemary sprigs
Fresh orange slices

There are two possible methods of preparing these Cornish Hens: 1. Cut the
hens in half before roasting; and 2. Cook the juicy glazed birds whole
easing the orange rind in between skin and breast, then tying the legs
together and roasting at 375F 190C for 1 hour. Use kitchen shears to cut
the hens in half to serve.

For this recipe...

In small saucepan, whisk together maple syrup, orange juice, wine and
rosemary. Bring to boil; boil for 35 minutes or until glaze is slightly
thickened. Let cool slightly.

Meanwhile, cut wing tips from hens. Using kitchen shears or sharp knife,
cut along each side of backbone; discard backbone. cut through breast bone
to separate into halves. Trim off excess fat and skin.

Place hens, skin side up, on foillined baking sheet. Season lightly with
salt and pepper; brush with onethird of the glaze.

Bake hens in 375F 190C oven, brushing with glaze twice, for 45 minutes or
until browned and juices run clear when hen is pressed.

Arrange hens on serving platter; garnish attractively with rosemary and
orange slices.

Dinner Menu: ~ Mushroom and Leek Pate ~ MakeAhead Seafood Salad ~ Maple
Orange Cornish Hens ~ Squash Crescents ~ Zucchini Ribbons ~ Tworice and
Sweet Pepper Pilaf ~ Ricotta Cheesecake with Citrus Compote

6 servings for $16.05 CDN[Nov 95]

Per Serving: about 385 calories, 38 g protein, 19 g fat, 13 g carbohydrate
Good source iron.

Source: Canadian Living magazine Nov 95 "NoPanic Party" Recipes by
Canadian Living Test Kitchen Recipe by Daphna Rabinovitch

[=PAM=] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini