Spice-Rubbed Cornish Hens with Haroseth Stuffing and Sherry Jus |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Typically a ceremonial dish, haroseth becomes an inspired stuffingdark and sweetfor Cornish hens seasoned seductively with allspice, cinnamon, cumin, and paprika. The tender meat and haroseth taste wonderful splashed with the rich jus (the Sherry is a nod to Spain), but we love the extra dimension added by the bright salsa verde, too. Ingredients:
1 tablespoon ground allspice |
2 teaspoons cinnamon |
1 teaspoon ground cumin |
1 teaspoon sweet paprika |
1/4 cup extra-virgin olive oil |
4 (1 1/4-to 1 1/2-pounds) cornish hens |
1 cup medium-dry sherry |
1 cup water |
Directions:
1. Preheat oven to 450°F with rack in middle.
2. Whisk together spices, 2 teaspoons salt, 1 teaspoon pepper, and oil in a small bowl.
3. 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.
4. 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.
5. 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).
6. Serve hens, halved if desired, with sauce on the side.
7. What to drink:Yarden Galilee Cabernet Sauvignon '05
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