Half-way through eating his game hen, my husband said "I really wish I had a hunk of bread so I could sop the juices up." And he's right, the sherry jus sauce for this dish is delicious, but if you're making if for Passover, there's no bread allowed for sopping...which he should know being the only jewish member of our dyad. Ah well, if you are still looking for a main dish to serve at your seder, I definitely recommend the Spice-Rubbed Cornish Game Hens with Haroseth Stuffing and Sherry Jus from this month's Gourmet Magazine. You can leave them in the oven during the first part of the Haggadah and then person gets their own little bird to carve up and eat (it isn't the neatest dish, but it is tasty and fun)!
Note: my hens took a while to produce any pan drippings. Don't panic if you can't baste them.
Spice-Rubbed Cornish Game Hens with Haroseth Stuffing and Sherry Jus
by Melissa Roberts
Active Time: 30 min
Total Time: 1 1/2 hr
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 1/3 cups apricot, date, and pistachio haroseth
1 cup medium-dry Sherry
1 cup water
reheat oven to 450°F with rack in middle.
Whisk together spices, 2 teaspoons salt, 1 teaspoon pepper, and oil in a small bowl.
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.
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.
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).Serve hens, halved if desired, with sauce on the side.
What to drink:
Yarden Galilee
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).Serve hens, halved if desired, with sauce on the side.
Apricot, Date, and Pistachio Haroseth
by Melissa Roberts
Active Time: 15 min
Total Time: 15 min
2/3 cup whole almonds with skin, toasted and cooled
2/3 cup unsalted shelled pistachios
1 cup dried apricots (preferably California/Pacific), coarsely chopped (5 ounces)
2/3 cup pitted dried dates, coarsely chopped
1/2 cup cream Sherry
1 (3- by 1/2-inch) strip orange zest, finely chopped (1 teaspoon)
1/4 teaspoon cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon cayenne
Pulse nuts in a food processor until coarsely chopped. Add dried fruit and pulse until chopped. Add Sherry, zest, and spices and pulse until incorporated.
Haroseth can be made 2 days ahead and kept in an airtight container at room temperature.
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