"Soon as the evening shades prevail,
The moon takes up the wondrous tale,
And nightly to the listening earth
Repeats the story of her birth."
~ Joseph Addison
CORNISH GAME HENS with APPLE THYME GLAZE
~ Savory taste of autumn, company fare, or perfect
for a simple Sunday supper (October1992 Bon Appetit)
1 large Cornish Game Hen (pheasant or duck also good), cut in half, backbone discarded
coarse salt & freshly ground black pepper
3 tsp. extra-virgin olive oil
1 Tbsp. minced shallot
2 Tbsp apple jelly
1 tsp chopped fresh thyme (1/2 tsp. crumbled dried)
2 tsp. cider vinegar
Fresh thyme sprigs
- Preheat broiler. Heat 2 tsp. oil in heavy small saucepan over low heat. Add shallot and saute until translucent, about 2 minutes. Add apple jelly and chopped thyme and stir until jelly melts. Mix in vinegar. Set glaze aside.
- Rub hen halves with remaining 1 tsp. olive oil. Season with salt and pepper. Place hen halves skin side down in broiler pan. Broil about 5 inches from heat source until brown and crisp, 10 minutes. Brush glaze over. Turn hen halves over. Broil skin side up about 5 minutes or until just cooked through and juices from thigh run clear when pierced. Brush skin with glaze and broil just until glaze begins to color, about 1 minute.
- Arrange hen halves on plates. Garnish with apple slices and fresh thyme sprigs. Serve with baked autumn squash and Whipped Cauliflower Dijon. (2 servings, easily doubled)
WHIPPED DIJON CAULIFLOWER
~ A delicious keeper recipe for all seasons
(slightly adapted from Recipezaar.com)
1 head cauliflower (about 6 cups florets)
1/3 cup heavy cream
1/4 cup sour cream
3 Tbsp. unsalted butter
1 Tbsp. Dijon mustard
1/2 tsp. coarse salt
1/2 tsp. white pepper
1 cup grated Gruyere cheese
2 Tbsp. thinly sliced fresh chives
- Preheat oven to 350 degrees.
- Lightly spray a 1 1/2 quart gratin baking dish with cooking spray and reserve.
- Break cauliflower into florets and boil until totally tender, about 5 minutes (mashable but not mushy). Drain well, transfer to food processor . Add cream, sour cream, butter, Dijon, salt and pepper. Process until mixture is a thick smooth puree. Pulse in 1/2 cup of grated Gruyere. Transfer mixture to gratin baking dish and sprinkle with remaining cheese.
- Bake in preheated oven for about 30-35 minutes or until heated through and the cheese is melted and slightly browned. Sprinkle with chives to garnish. (6 servings)