L'Shanah Tovah (Happy New Year)! Last night was the beginning of the Rosh Hashanah. During this time of reflection and rejoicing, much of the celebration happens at the dinner table. The evening meal often includes the bounty of the autumn harvest, such as pomegranates, persimmons, and avocados. Honey is also significant during Rosh Hashanah, as it symbolizes the hope for sweet and joyful days in the year ahead.
To ring in the Jewish new year, which is observed through Wednesday night, I made honey-glazed Cornish hens. Since Cornish hens are smaller, they can be roasted whole in less time than it takes to make a roasted chicken. To get this holiday recipe,
- 1/2 cup honey
- 2 tablespoons orange juice
- 2 tablespoons fresh lemon juice
- 2 tablespoons balsamic vinegar
- 3 tablespoons cumin seed, toasted and crushed
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 12 teaspoon freshly ground pepper
- 4 Cornish hens, split in half
- Salt and pepper
- Combine glaze ingredients.
- Preheat the oven to 400°F.
- Rinse hens and blot dry. Sprinkle with salt and pepper.
- Using about a third of the glaze, brush both sides of hen halves.
- Place, skin side down, on a baking sheet with low sides. Place in oven and roast 10 minutes.
- Turn heat down to 375°F, brush hens again with half the remaining glaze and roast 5 minutes.
- Turn hens over and roast 10 minutes.
- Brush with remaining glaze and roast until deep golden brown, about 5 minutes more. Let stand 10 minutes before serving.
- Poultry, Main Dishes
- Mix the glaze ingredients.
- Rinse the hens thoroughly with cold water.
- Pat the hens to dry.
- Brush the hens on both sides with the glaze before baking.
- Glaze the hens twice more during baking (see instructions).
- After the cornish hens are done baking, allow them to sit for at least 10 minutes. This technique will allow the juices to redis
- Serve alone or with a festival Fall side, such as couscous with dried cranberries.