Apricot Cashew Cornish Hens Recipes

APRICOT-GLAZED CORNISH HENS FOR TWO

Steps:

• Combine the salt and cayenne. Rub a third of the mixture inside hens. Brush 1 tablespoon butter over hens; sprinkle with remaining seasoning mixture. Place on a rack in a shallow baking pan. Bake, uncovered, at 350° for 30 minutes., Meanwhile, in a saucepan, combine the preserves, honey, onion, nutmeg and remaining butter. Cook and stir until preserves are melted. Brush over hens. Bake 35-40 minutes longer or until golden brown and a thermometer reads 180°. Cover and let stand for 5-10 minutes before serving.

CORNISH GAME HENS WITH APRICOT SAUCE

Steps:

• Preheat oven to 450. Using kitchen twine, tie hens legs together; tuck wing tips underneath. Rub hens with a total of 1 tablespoon oil and 3/4 teaspoon thyme. Season with salt and pepper. Place hens, breast side up, on a rimmed baking sheet. Roast until an instant-read thermometer inserted in the thickest part of the thigh (avoiding bone) registers 165, 35 to 40 minutes. Transfer to a platter. Cover loosely with aluminum foil; let rest 5 to 10 minutes.
• While hens are roasting, make sauce: In a large skillet with a lid, heat remaining oil over medium; add onion and garlic, and cook until soft, 3 to 5 minutes. Add wine, and simmer until reduced by half, 3 to 5 minutes. Add broth, cream, honey, lemon juice, and apricots; raise heat to high, and boil until mixture (including solids) is reduced to 2 cups, 12 to 15 minutes. Pour through a fine-mesh sieve, pressing solids to extract as much liquid as possible. Discard solids. Return sauce to skillet; season with salt and pepper. Cover and keep warm.
• Meanwhile, prepare couscous according to package instructions. Add remaining thyme, and season with salt and pepper; fluff with a fork. Halve hens; serve with couscous and sauce.

GLAZED CORNISH GAME HENS WITH APRICOT PISTACHIO DRESSING

Steps:

• Brining the hens before roasting improves their flavor: Dissolve 2 cups of kosher salt in a clean bucket filled with 5 quarts of water. Add prepared hens and soak for 2 hours. Rinse thoroughly; pat dry.
• Adjust oven rack to upper middle position, and heat oven to 450 degrees.
• Heat oil in a large skillet. Saute onions until softened, about 7 minutes. Stir in apricots, then spread mixture onto a large (about 18-by-12-inch) lipped cookie sheet. Lay hens over the mixture. Mix jam and vinegar, and brush all but a few tablespoons over hens.
• Bake hens, brushing 2 or 3 times with remaining jam mixture and accumulated pan juices, until hens are golden brown and juices run clear, about 45 minutes. Turn heat from bake to broil, then cook until hens are spotty brown, watching carefully so they don't burn, 4 to 5 minutes.
• Transfer hens to a large platter with tongs, then cut in half at the breastbone to create individual servings.
• Return apricot dressing to the oven and broil to evaporate some of the excess liquid, about 5 minutes longer. Stir in pistachios and parsley. Spoon in a mound next to hens.

APRICOT-GLAZED CORNISH HENS

Steps:

• In a large skillet, saute celery and onion in butter until tender; remove from heat. Add the bread, mushrooms and seasonings. Toss with enough chicken broth just to moisten. , Stuff hens. Tie drumsticks together. Place on a rack in a large shallow baking pan. Cover and bake at 350° for 1 hour. , Brush with preserves. Bake, uncovered, 30-45 minutes longer or until meat juices run clear, basting every 10-15 minutes. , If using green onions, first soften them in boiling water or the microwave for a few seconds, then tie over the string used to tie the drumsticks together. Garnish platter with rosemary if desired.

BRAISED CORNISH HEN WITH APRICOTS AND DATES

Steps:

• Preheat the oven to 375 degrees.
• Rehydrate the apricots by covering them with boiling water and steeping them for 10 minutes before draining and slicing into quarters. Pit and roughly chop the dates, mix them with the apricots, and set aside. Combine the sugar with all of the liquid ingredients. Bring to a boil and simmer 10 minutes, then set aside.
• Season the Cornish Hens, inside and out, with salt and pepper. Place 1 bay leaf and 1/2 teaspoon of dried thyme inside each bird and close the body cavity by tieing with twine or with a skewer or toothpicks so that the bird holds its shape.
• Brush the hens with olive oil, place them breast side down in a roasting pan, and roast for 20 minutes. At the end of 20 minutes, pour off any excess fat from the pan turn the birds breast side up and roast 20 minutes more. At the end of this 20 minute roasting period, add the apricots, dates, and the liquid to the roasting pan, and braise the contents of the pan together for another 25 minutes. Check the oven every so often to see that the liquid has not all evaporated. If it has, add enough water to keep the bottom third of the hens moist.
• At the end of the cooking time, allow the hens to rest 10 minutes before serving. Place one hen on each dish and pour some of the apricot and date sauce over the top.

JOYCE GOLDSTEIN'S CORNISH HENS WITH APRICOTS, TOMATOES AND SPICES

Steps:

• Heat 6 tablespoons schmaltz or peanut oil in a large saucepan. Sprinkle the hens with salt, pepper and 1 teaspoon cinnamon and brown. In another saucepan heat the remaining chicken fat or peanut oil, add the onions and cook over low heat 5 minutes, or until the onions are transparent. Add the remaining 3 teaspoons cinnamon and cloves and cook for about 3 more minutes, stirring occasionally. Add about 1/2 cup reserved tomato liquid. Puree half the soaked apricots in a food processor or blender, and coarsely chop the rest. Add the pureed apricots, the diced tomatoes and 1 cup chicken stock to the onion mixture. Simmer, uncovered, 5 minutes. Puree 2 cups of the onion mixture. Return to the pan, add the remaining apricots, brown sugar and chicken stock and add enough liquid to make a medium-thick sauce. In a large casserole place half the sauce. Add hens and cover with remaining sauce. Bake the poultry, covered, in a 350 degree preheated oven until done, about 30 to 40 minutes.

APRICOT-GLAZED CORNISH HENS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a cookie sheet generously with cooking spray.
• Combine apricot preserves, Sriracha, Worcestershire, and butter in a small pot and melt over medium heat. Stir constantly to prevent from sticking.
• Clean hens and pat dry with paper towels. Coat outsides and insides with oil. Season with mango-habanero seasoning; insert sprigs of basil inside of the hens.
• Place hens on the prepared cookie sheet and cover with foil.
• Cook in the preheated oven for 45 minutes. Remove foil and baste with apricot glaze. Put back in the oven and cook until no longer pink in the centers, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

BAKED APRICOT CORNISH GAME HENS

Steps:

• Wash Cornish Hens and pat dry.
• Sprinkle with salt and pepper.
• Mix together Catalina dressing, apricot preserves, dry mustard and sherry in a separate bowl.
• Coat hens with 1/2 mixture.
• Place hens in a 13x9x2-inch baking dish that has been greased or sprayed.
• Bake uncovered at 350 for 30 minutes.
• Remove from oven and pour remaining sauce over hens.
• Reduce heat to 325, cover hens with foil continue to bake 45 minutes longer or until tender and golden.
• Serve with pan juices.

CORNISH GAME HENS WITH APRICOT MUSTARD SAUCE*(GOOD)* RECIPE - (4.5/5)

Steps:

• Combine butter, lemon rind, garlic, rosemary, salt and pepper. Remove 2 tablespoons of butter mixture and reserve. Lay hens flat, skin-side up. With fingertips starting at the breast, loosen skin from meat. Spread butter mixture on meat under the skin. Season hens with salt and pepper. Preheat oven to 400 F (200 C). Heat remaining 2 tablespoons of seasoned butter in skillet on medium-high heat. When butter sizzles, place hens skin-side down in butter and fry for 5 minutes or until skin is golden. Do not crowd skillet. Repeat on second side. Reserve skillet for sauce. Pour fat out of skillet and add mustard and apricot jam. On medium heat, stir together and cook until combined. Pour in stock and bring to boil. Simmer 2 minutes. Remove from heat and whisk in butter. Roast hens for 25 to 30 minutes or until juices run clear on a baking sheet. Cut each hen in half and serve 2 halves per person. Glaze with sauce.

CORNISH HENS WITH APRICOTS AND TOMATOES

Steps:

• Melt six tablespoons of chicken fat or oil in a large pan or skillet. Sprinkle the hens with salt, pepper and one teaspoon of the cinnamon.
• In another large pan, add the remaining chicken fat or oil and the onions, and cook over low heat for five minutes or until the onions are transparent. Add the remaining three teaspoons of cinnamon and the cloves and cook for about three more minutes, stirring occasionally.
• Coarsely chop half of the soaked apricots and set aside. Add about one-half cup of reserved tomato liquid to the remaining half of the soaked apricots and puree in a processor or blender. Take the pureed apricots, the chopped tomatoes, one cup of the chicken stock and add them to the onion mixture. Simmer, uncovered, for five minutes.
• Puree two cups of the onion mixture. Return to pan, add the chopped apricots, brown sugar and chicken stock and enough liquid to make a medium-thick sauce.
• In a casserole large enough to hold the meat in one layer, place half the sauce. Add the hens and cover with the remaining sauce. Bake, covered, in a 350-degree oven for 30 minutes, or until done .

APRICOT GLAZED CORNISH HENS

Steps:

• Rinse defrosted hens in cold running water.
• Drain, pat dry inside and out with paper towel.
• Combine preserves, vinegar and soy sauce.
• Divide sauce in half.
• Spray inside of rotisserie basket with nonstick vegetable coating spray; place on spit and fit unit on hub of drip tray.
• Center one hen on spit with wings downward; center second hen on spit with wings upward.
• Close rotisserie door.
• Plug in; be certain unit rotates freely.
• Cook until juices run clear and thermometer inserted in breast registers 185ºF(approximately 55 to 60 minutes).
• Brush hens with half of sauce during last 10 minutes of cooking.
• Remove hens to a warm platter to serve.
• Heat the reserved half of sauce and serve with hens.
• Refrigerate leftovers.