Christmas Day
25 December 2010
Starters:
Main Course:
Bricked Cornish Game Hens
with savory and lemon
Glazed Baby Carrots
Spinach Salad
with garlic dressing
Desert:
Maryann’s Kitchen
Wild Maine Blueberry pie
with
Maple’s
Sea Salt Carmel-Almond Gelato
Kittery Point, Maine – David Gibson and Kathy Connor
Bricked Cornish Game hens from Cooking With Claudine, TV Programs in Cooking Notes, 10/4/97, two entries, Salad the same.
Bricked Cornish Game Hens
Open up, Russian style, cut ribs off, flatten, cover with plastic wrap and pound.
Season with salt, pepper and dry savory.
Place in very hot pan skin side down. I can get two in the oval Caphlaon baking pan
After a couple of minutes turn over and cover, cook 10 mins
Turn back over and place foil wrapped bricks on top, lower heat to low.
Cook 25-30 minutes.
Remove chickens,
Deglaze with white wine.
To plate up:
Cut chickens in half.
Place over salad.
Garnish with lemon juice, zest and fresh dill or savory.
Top with sauce.
Spinach Salad with Garlic Dressing:
2 cloves of garlic crushed and chopped placed in the salad bowl
Add
mustard
cracked pepper
red wine vinegar
olive oil
Wisk
Add spinach greens and toss
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