This is a family favorite for fall. I think you’ll enjoy it and find it very easy to prepare. I am a big fan of Laura Calder who brings simple French fare to the American kitchen. I’ve made a few changes to her original recipe, but want credit to be given where credit is due. This menu is so delicious and perfect for a family meal or a dinner party. Enjoy with a crusty loaf of French bread and a bottle of good burgundy.
Roast Cornish Hens with Grapes, Shallots and Cognac
CousCous Pilaf
Steamed Fresh Asparagus
Poached Fruit
Roast Cornish Hens with Grapes, Shallots and Cognac
3 tablespoons grapeseed oil
3 tablespoons cognac
Grey Sea Salt
Coarsely ground black pepper
4 Cornish hens
4 shallots, peeled and quartered
2 cups of red and green seedless
1 1/2 cups chicken broth
Mix the oil with 1 tablespoon of the cognac, reserve the rest for the sauce later. Preheat the oven to 450 degrees. Rub the hens with the mixture. Heat a large, shallow heat proof baking dish on the top of the stove and brown the hens on all sides. Pour off any excess oil and bake the hens in the same pan for 40 minutes, or until clear liquid comes from the joints of the hens when you make a small cut. Transfer the hens to a platter and cover with foil. Place the pan on the stove top over high heat and add the remaining cognac. If a flame occurs, simply lower the heat a bit and let it burn itself out, no reason to panic. Add the shallots and saute for about 4 minutes. Add the grapes and cook for 2 more minutes. Add the chicken broth and reduce the sauce to half. Pour the sauce with the grapes and shallots over the hens and serve.
CousCous Pilaf
1 box Israeli CousCous
1/2 cup chopped, toasted walnuts
1/4 chopped fresh chives
1/2 cup chopped flat leaf parsley
1 tablespoon butter
Sea salt & Pepper to taste
Cook the CousCous according to the directions on the package, I like to use half good apple cider and half water for this recipe. When all of the liquid has absorbed, transfer the cooked couscous to a bowl and toss it with the remaining ingredients. Serve along side the hens with a bit of the sauce spooned over the top.
Steamed Fresh Asparagus
2 bunches fresh asparagus
sea salt & pepper to taste
2 teaspoons unsalted butter
Snap about 2 inches off the end of each asparagus spear. Place in a shallow pan and put about 1/2 inch of water in. Bring to a boil, cover and remove from heat to steam for about four minutes. Toss with butter and seasoning. A bit of fresh tarragon, hand torn and sprinkled over the top is a wonderful flavor addition to the rest of the menu if you desire.
Poached Fruit
This is an Ina Garten recipe that is one of my favorites. It’s perfect for a light dessert. You’ll want to prepare this a few hours ahead of time so that all of the flavors can meld.
1 (750 ml) bottle vin santo
1 1/2 cups sugar
1 large cinnamon stick
6 whole cloves
1 vanilla bean
Zest of 1 orange, julienned
Zest of 1 lemon, julienned
10 whole Bosc pears
1 1/2 cups large dried figs
1 1/2 cups large dried apricots
3/4 cup large dried pitted prunes
Place the vin santo, sugar, cinnamon, cloves, vanilla bean, and zests in a large, shallow saucepan with 2 cups of water. Bring to a boil, then reduce the heat to low and simmer for 10 minutes.
Peel the pears, leaving the stems intact, and scoop out the seeds from the bottom with an apple corer or melon baller. Lay half the pears on their sides in the poaching liquid and simmer for 20 minutes, carefully turning the pears once with a spoon. Remove with a slotted spoon. Poach the remaining pears in the same liquid. Snip off the hard stems from the figs with scissors. Add the figs, apricots, prunes, and the first batch of poached pears and simmer 5 to 10 more minutes, until the pears and the dried fruit are all tender.
Chill the pears, dried fruit, zests, and poaching liquid. Remove the cinnamon, cloves, and vanilla before serving if you like.
