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How To make Cornish Hens and Plums On Baby Spinach
***Balsamic Viniagrette**
recipe follows 5 each ripe red plums :
halved and pitted
2 tablespoons onion finely chopped
1 tablespoon balsamic vinegar
1 tablespoon honey
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon celery seeds
1/4 each ground black pepper
2 each Cornish game hens :
(2 lbs.) split
1 5 oz. pkg. fresh baby spinach
**Balsamic Vinaigrette** 1/2 cup olive oil
1/4 cup balsamic vinegar
1/4 cup water
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Several hours or day before serving, prepare Balsamic Viniagrette: In pint jar with tight-fitting lid, shake all ingredients. Cover and set aside until ready to serve.
About 1 hour before serving, heat indoor or outdoor grill to medium. Coat grill rack with nonstick cooking spray. On cutting board, finely chop 2 plum halves. In bowl, mix chopped plum, the onion, vinegar, honey, cumin, salt, celery seeds, and pepper. Lift skin on breasts of hens and spread 1/4 of plum mixture under each.
Arrange hens, breast-side down, on grill rack 6 inches above heat and grill until golden brown--about 20 minutes. Meanwhile, thread remaining 8 plum halves on several thin metal or soaked bamboo skewers.
Turn hens and grill on remaining side 15 to 20 minutes or until juices run clear when trhigh is pierced with fork. Brush plums with some of Balsamic Vinaigrette and grill 3 minutes on each side. Pour remaining Vinaigrette into cruet.
To serve, on large platter arrange spinach in an even layer. Place hens on top. Remove plums from skewers and arrange with hens. Pass Balsamic Vinaigrette.
How To make Cornish Hens and Plums On Baby Spinach's Videos
Catching razor clams with salt is the simplest method.
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Recipe: Creamed rice with lingonberries
With foodies talking of little but Nordic cuisine, its time to take a masterclass from Denmarks queen of cooking.
Rice pudding with warm cherry sauce (Serves 6)
Rice Pudding
4 litres organic whole milk
2 vanilla pods
250g short grain pudding rice
1 tsp salt
2 tbsp caster sugar
150g blanched almonds
200ml double cream
Cherry Sauce
700g pitted cherries, fresh, frozen or in brine
200g caster sugar
1 vanilla pod
500ml water
3 tbsp cornflour
This is my favourite pudding for Christmas Eve. When serving it, you also play a
little Christmas game. The rice pudding is served in a large bowl. Just before you
take it to the table, add one whole almond and stir so nobody knows where it is.
Everybody eats until someone finds the almond. You are allowed to cheat and hide
the almond from the others if you find it, because the point of the game is to make
the others keep eating while trying to find the almond. In the end, when a person
can no longer hide that he or she has the almond, the person receives a present.
Make the rice pudding and the cherry sauce the day before serving
gently heat 1.3 litres of the milk in a large saucepan. Slit one of the vanilla pods
lengthways, without cutting it all the way through. Just before the milk starts to boil,
add the rice and the slit vanilla pod. Cook gently for 30 minutes, stirring slowly and
frequently so that it doesn't burn. Remove the pan from the heat and add the salt.
Cover and leave for 10 minutes. Remove the lid, stir in the sugar and leave to cool
(or until the next day).
remove the vanilla pod and transfer the rice mixture to a large bowl. Chop the
almonds coarsely except for one, which you save for the game. Whip the cream in a
bowl until it forms soft peaks. Slit the second vanilla pod lengthways and scrape out
the seeds with the tip of a knife. Add them to the rice. Gently fold in the remaining
milk, then fold in one-third of the whipped cream. When the mixture is smooth, fold
in the rest of the whipped cream and the chopped almonds. Taste the pudding: it
should be sweet with a flavour of vanilla. Spoon the pudding into a serving bowl and
hide the almond. Cover and place the bowl in the refrigerator.
to make the cherry sauce, put the fruit in a saucepan with the sugar, vanilla pod and
water. Bring to the boil, then reduce the heat and simmer for 15 minutes. Dissolve
the cornflour in enough water to make a thin paste and slowly add it into the cherry
sauce, stirring constantly until it thickens and comes slowly to the boil. Taste and
add some more sugar if necessary but do not make it too sweet because the rice
pudding is very sweet and the cherry sauce should add some acidity to it.
shortly before you are going to serve the rice pudding, reheat the sauce and serve it
on the side in a bowl.
The Scandinavian Kitchen by Camilla Plum. Published by Kyle Cathie, £25 is available from Telegraph books for £23 + £1.25 p&p. Call 0844 871 1515 or visit books.telegraph.co.uk
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Alloro Pinot Noir with Cornish Hens pairing Menu
Pairings with the Alloro 2018 Pinot Noir
To pair with this Alloro Pinot Noir, we settled on Roasted Cornish Game Hens with a savory berry drizzle, Roasted baby potatoes with burrata, basil, spinach, and radicchio with lemon and a Minted pea mash.
We ran the gamut with herbs in these dishes; mint in the peas, rosemary in the game hens, basil in the potatoes. The wine paired well with all of these.
It pulled forward the mint in the peas in a lovely soft way, like a mother gently nudging a shy child into a well-deserved spotlight. The acid in the wine played nicely with the fat on the hens and then elevated the berries in the sauce. The lemon zest and acid as well as the savory notes in the roasted potatoes were brightened and accentuated by the wine. Even the bitter notes in the radicchio were elevated and rounded to a perfect level.
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