Wild Rice Stuffed Cornish Hens & Roasted Beets & Carrots with Toasted Cumin Vinaigrette
Wild Rice Stuffed Cornish Hens
Ingredients
Cornish Hens:
· 3/4 cup Morton kosher
· 4 Cornish game hens, each 1 ½ pounds, trimmed*
· 5 tbps unsalted butter, room temperature
· 1 tbps chopped fresh sage
· 1 tbsp chopped fresh thyme
· 2 tsp chopped fresh rosemary
· Kosher salt and cracked black pepper
· 3 tbps white whole-wheat flour
· 1/4 cup dry white wine
· 2 1/2 cups low-sodium chicken broth
Wild Rice Stuffing:
· 3/4 cups wild rice blend*
· 2 tbsp unsalted butter
· 1/2 cup chopped shallots
· 1/4 cup minced carrot
· 1/4 cup minced celery
· 1 tbsp chopped fresh sage
· 1/4 cup dried tart cherries
· 4 tbsp chopped parsley
· 1 tbsp red wine vinegar
Instructions
For the hens, dissolve salt in 3 quarts cold water in a large pot. Add hens, cover and refrigerate 3 hours. Remove hens, rinse thoroughly, and pat dry.
Mash together 5 tablespoons butter, 1 tablespoon sage, thyme, rosemary, ½ teaspoon salt and ¼ teaspoon pepper in a small bowl; set aside.
Wild Rice Stuffing:
Cook rice according to package instructions.
Heat 2 tablespoons butter in a medium sauté pan over medium-high. Add shallots, carrot, and celery; season with ¼ teaspoon salt and a pinch pepper; cook until vegetables are softened and starting to brown, 6–8 minutes. Stir in sage and cook 1 minute.
Add cooked rice, cherries, parsley and vinegar, reduce heat to low and cook until warmed through. Remove from heat and set aside until ready to stuff hens.
Cornish Hens:
1. For the hens, heat oven to 325ºF.
2. Spoon ½ cup stuffing into cavity of each hen; tie each hens legs together with a piece of kitchen twine. Roast until backs are golden brown, about 30 minutes.
3. Remove hens from oven, spread 1 teaspoon herb butter over back of each hen. Turn hens breast side up and wings facing out, and spread 2 teaspoons herb butter over breast and leg area of each hen. Return pan to oven, and bake for about 45 minutes or until hens are golden.
Gravy:
1. Meanwhile, pour drippings into a liquid measuring cup. Skim 3 tablespoons fat off top and add to a small saucepan over medium heat. Skim and discard remaining fat from drippings.
2. Add flour to saucepan with fat and cook 2 minutes, whisking constantly. Slowly add remaining drippings, wine, and broth and bring to a boil. Reduce heat to medium and cook until thickened, 5–8 minutes. Strain gravy through a fine mesh strainer into a serving dish or gravy boat.
3. Serve cornish hens with gravy.
*In flyer December 18-24, 2022
Recipe and photo credit: Zestful Kitchen
Roasted Beets & Carrots with Toasted Cumin Vinaigrette
Ingredients
· 1 pound beets, about 4 medium, washed and trimmed
· 1 1/2 pounds carrots, peeled and halved lengthwise
· 2 tbsp unsalted butter, melted
· Kosher salt and black pepper
· 2 tbsp extra-virgin olive oil
· 1 tsp cumin seeds
· 2 tbsp minced shallot
· 2 tbsp red wine vinegar
· 1 tbsp pure maple syrup
· 2 tsp Dijon mustard
· 1/2 cup toasted walnuts, chopped
· 1 tbsp chopped parsley
Instructions
1. Heat oven to 450ºF (232ºC) with racks set in middle and lowest positions.
2. Wrap each beet with aluminum foil and place on a small baking sheet; and roast for 60 minutes. Remove beets individually from oven as they cook.
3. Meanwhile, toss carrots with melted butter in a large bowl; season with ½ teaspoon salt and ¼ teaspoon pepper.
4. Arrange carrots, cut-side down, in a single layer on a rimmed baking sheet. Transfer carrots to lowest rack in oven; roast until tender about 25 minutes.
5. Meanwhile, combine oil and cumin seeds in a small skillet over medium heat. Cook, stirring frequently until fragrant and toasty, 4–5 minutes.
6. Off heat, add shallot and cook, stirring occasionally, until sizzling subsides, about 2 minutes. Let oil cool in pan (shallot will start to brown). Whisk in vinegar, maple syrup, and Dijon; season with salt and pepper.
7. Open foil-wrapped beets; allow steam to escape away from you. Let cool slightly, then rub skins off using paper towels.
8. Cut beets into ½-inch thick wedges. Transfer beets and carrots to a large serving platter and drizzle with vinaigrette. Sprinkle with walnuts and parsley; serve immediately.
*In flyer December 18-24, 2022
Recipe and photo credit: Zestful Kitchen