Cornish game hens take the place of turkey in this impressive tea-sized savory.
Game Hen–Sweet Potato Stacks
2014-11-01 00:41:45
Yield: 8 servings • Preparation: 15 minutes • Bake: 1 hour 15 minutes • Cool: 15 minutes
Ingredients
- 2 teaspoons salt, divided
- 2 tablespoons butter, cut into 4 equal pats
- 2 (20-ounce) Cornish game hens
- 2 tablespoons olive oil
- 1 teaspoon herbes de Provence
- ½ teaspoon ground black pepper
- 1 recipe Molasses-Cider Glaze (recipe follows)
- 1 recipe Sweet Potato Stacks (recipe follows)
- Garnish: fresh sage leaves
Instructions
- Preheat oven to 350°.
- Line a baking pan with heavy-duty aluminum foil. Set aside.
- In a small bowl, place 1 teaspoon salt. Add butter pats to salt, tossing to coat. Insert a salted butter pat under the breast skin of each game hen. Rub outsides of game hens with olive oil. Sprinkle each game hen evenly with herbes de Provence, pepper, and remaining 1 teaspoon salt. Truss legs with cooking string.
- Roast until golden brown, juices run clear, and legs separate from body easily, approximately 1 hour and 15 minutes. Let sit for 15 minutes before carving.*
- When ready to serve, using a sharp knife, remove skin, and cut meat into very thin (⅛-inch) slices.
- Divide meat among warm Sweet Potato Stacks, and brush with Molasses-Cider Glaze.
- Garnish individual servings with a fresh sage leaf, if desired.
Notes
- *Hens may be cooked one day in advance, wrapped tightly in aluminum foil, and refrigerated. To reheat, wrap hens in foil, and place in a 350° oven until warm, approximately 30 minutes.
TeaTime Magazine https://teatimemagazine.com/
Molasses-Cider Glaze
2014-11-01 00:42:53
Yield: ⅓ cup • Preparation: 5 minutes
Ingredients
- ⅓ cup unsulfured molasses*
- 1 tablespoon apple-cider vinegar
- ¼ teaspoon salt
Instructions
- In a small bowl, combine molasses, vinegar, and salt, whisking well. Keep covered at room temperature until needed. Use immediately.
Notes
- *For testing purposes, we used Grandma’s Molasses.
TeaTime Magazine https://teatimemagazine.com/
Sweet Potato Stacks
2014-11-01 00:44:02
Yield: 8 servings • Preparation: 15 minutes • Bake: 1 hour
Ingredients
- 4 large sweet potatoes, peeled
- 1 teaspoon ground cinnamon, divided
- 2 tablespoons plus 2 teaspoons butter, divided
Instructions
- Lightly grease 8 (6-ounce) ramekins with vegetable oil. Set aside.
- Using a sharp knife, cut sweet potatoes into ⅛-inch slices, discarding smaller end pieces.
- Divide sweet potato slices evenly among ramekins, overlapping as necessary to fill ramekin and create a round shape. During assembly, sprinkle ⅛ teaspoon cinnamon per ramekin in the middle of the sweet potato layers. Build stack approximately 1 inch above rim of ramekin (sweet potatoes will shrink during baking). Place 1 teaspoon butter on top of each sweet potato stack. Wrap each ramekin tightly with aluminum foil.
- Bake until potatoes pierce easily with a fork, approximately 1 hour. Keep warm.
- When ready to assemble, drain liquid from ramekins, and invert onto individual plates. (Place plate right side down over ramekin, and turn ramekin and plate over. Remove ramekin.)
TeaTime Magazine https://teatimemagazine.com/
From TeaTime November/December 2012
Discover more seasonal recipes, table settings, and teatime inspiration by ordering your TeaTime subscription today!
