Cornish Game Hens Sherry Flambe Recipes

FLAMING SHERRIED ROCK CORNISH GAME HENS

Steps:

• Preheat oven to 350 degrees.
• Remove giblets from defrosted birds and discard.
• Melt butter in a heavy skillet with heat-proof handle.
• Season hens with salt and pepper.
• Brown hens lightly all over in the butter, turning frequently, about 20 minutes.
• When hens are browned, add sherry to the pan and transfer it to the oven.
• Roast the hens 45 - 60 minutes, until they are tender, basting often.
• Transfer hens to heated and heat-proof serving dish.
• Invite your guests to the kitchen to "watch the show.".
• Warm brandy in a small sauce pan and ignite it with a long handled match.
• Pour over the hens and serve flaming.

CORNISH GAME HENS FLAMBé

Steps:

• Sauté onion in butter until tender; add the mushroom and ham and cook 3 to 5 more minutes or until the mushrooms are tender. Combine the mushroom mixture, rice, 2 to 4 tablespoons brandy, marjoram, and thyme.
• Remove the giblets from hens (reserve for another use). Rinse hens with cold water and pat dry. Sprinkle with salt and pepper. Stuff hens lightly with rice stuffing. Close cavity and secure with toothpicks. Truss and place the hens breast side up in baking pan large enough to fit them.
• Bake hens at 350°F for 1 1/4 to 1 1/2 hours, depending on the hens' size.
• Place hens on serving platter.
• Combine the sherry and chicken broth; brush over hens. Heat 1/4 cup brandy in a small saucepan over medium heat (do NOT boil). Ignite with a long match and pour over hens after the flame dies down. Serve immediately.

CORNISH GAME HENS SHERRY FLAMBE

Steps:

• Remove giblets from defrosted birds.
• Melt the butter in a heavy skillet with heat-proof handle.
• Season hens with salt and pepper, then brown lightly all over in the butter, turning frequently. This should take about 20 minutes.
• When hens are browned, add sherry to the pan and transfer it to the oven.
• Roast birds 45-60 minutes, until they are tender, basting often.
• Transfer hens to heated (and heatproof) serving dish. Warm brandy in a small saucepan and ignite it. Pour over the hens and serve flaming.

SPICE-RUBBED CORNISH HENS WITH HAROSETH STUFFING AND SHERRY JUS

Steps:

• Preheat oven to 450°F with rack in middle.
• Whisk together spices, 2 teaspoons salt, 1 teaspoon pepper, and oil in a small bowl.
• Pat hens dry and stuff cavity of each with 1/3 cup haroseth. Place hens in a large flameproof roasting pan and rub all over with spice mixture, including underneath skin of breast meat (loosen skin gently with your fingers). Tuck wings underneath body, then secure legs together with a wooden pick or tie with kitchen string.
• Roast hens 20 minutes, then brush with pan drippings. Continue to roast, basting every 10 minutes, until juices run clear when a thigh is pierced, 25 to 30 minutes more (45 to 50 minutes total). Transfer hens to a cutting board.
• Straddle roasting pan across 2 burners and boil drippings, scraping up brown bits, 2 minutes. Carefully add Sherry (it may ignite) and boil 2 minutes (or until flames subside). Add water and boil, stirring, until sauce is slightly thickened and reduced to about 1 1/2 cups, 4 to 5 minutes. Transfer sauce to a measuring cup and let stand 1 minute, then skim off fat (or use a fat separator).
• Serve hens, halved if desired, with sauce on the side.
• What to drink:
• Yarden Galilee Cabernet Sauvignon '05

CORNISH GAME HENS WITH GARLIC AND ROSEMARY

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.
• Reduce oven temperature to 350 degrees F (175 degrees C). In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.
• Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.

ROAST GAME HENS WITH SHERRY, GINGER AND LIME

Steps:

• Preheat oven to 400°F. Boil first 6 ingredients in heavy medium saucepan until reduced to 3/4 cup, about 2 minutes.
• Arrange Cornish game hens in roasting pan. Place 1 bacon slice and some rosemary into each hen cavity; sprinkle with salt and pepper. Roast until golden brown and cooked through, basting often with Sherry mixture, about 1 hour. Transfer Cornish game hens to platter.

CONTEST-WINNING ORANGE-GLAZED CORNISH HENS

Steps:

• Preheat oven to at 350°. Tie legs of each hen together; turn wing tips under backs. Place on a greased rack in a roasting pan. Brush with butter; sprinkle with salt and pepper. Bake, uncovered, for 1 hour., Meanwhile, in a saucepan, combine the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 15 minutes. Spoon over hens. Bake until a thermometer reads 170°, about 15 minutes longer.