Tuesday, September 16, 2008

Roasted Cornish Hens with Pomegranate-molasses glaze

Pomegranate molasses is a popular Lebanese product however I will let you know that it took a year of searching before I found it. I had given up when I just happened to pass by it in a Lebanese market. I am sure you could substitute it with pomegranate juice and a molasses mix though.

1/3 cup pomegranate molasses
1/3 cup extra -virgin olive oil
1/4 teaspoon freshly ground pepper
2 Cornish hens, rinsed and patted dry
1 onion, sliced
4 garlic cloves, smashed
Cooking spray for the broiler pan
1 lemon cut in half
Butter for brushing on top of cooked hens
Kosher salt and pepper for sprinkling on top of cooked hens

1. In a small bowl, whisk together the pomegranate molasses, oil and pepper. Place each hen in a sealable plastic bag. Divide the marinade, garlic and onions evenly between the two bags. Refrigerate over night, turning occasionally.

2. Preheat the oven to 375 F. Coat a broiler pan with cooking spray, set aside.

3. Remove hens from the plastic bags, letting excess marinade drip off. Place the hens on the pan, breast side up, and tuck the wing tips under the body. Fill each cavity with half the lemon and onion slices.

4. Transfer to the oven, and roast until the hens are golden and cooked, about an hour, rotate pan half way through. Remove from the oven, brush butter on tops then sprinkle kosher salt and pepper over tops.

Yields: 2 servings

Adapted from The Martha Stewart Living Cookbook, The New Classics

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