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

  1. 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.

  2. 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:

  1. Cook rice according to package instructions.

  2. 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.

  3. 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

Wyatt Fowler