Cooking with Rum
Stuffed Cornish Hens
Ingredients:
Stuffed Cornish Hens
1 Tbsp. Olive Oil
½ C. Celery, chopped
¼ C. White Onion, chopped
3 C. Crumbled Cornbread
3 C. Soft Breadcrumbs
1 jar (2 oz.) Diced Pimientos, drained
¾ C. Chicken Broth
¼ C. Dark Rum
1 Large Egg
½ tsp. Poultry Seasoning
¼ tsp. Dried Thyme Leaves
½ tsp. Salt
¼ tsp. Ground Black Pepper
2 Cornish Hens (20 to 24 ounces each)
For Basting:
¼ C. Butter, divided
1 Garlic Clove, minced
1 tsp. Grated Lemon Zest
¾ tsp. Fresh Mint, chopped (or ¼ tsp. dried mint flakes)
½ tsp. Salt
¼ tsp. Ground Black Pepper
Directions:
For the stuffing: In a large skillet (or saucepan), sauté celery and onion in 1 tablespoon olive oil until tender. Remove from heat. Stir in cornbread, breadcrumbs, pimientos, chicken broth, rum, egg, poultry seasoning, thyme leaves, salt and pepper; mix well.
Stuff each hen with ¾ cup stuffing. Place extra stuffing in a greased 1 quart baking dish; refrigerate. Place hens breast side up on a rack in a greased 13 x 9 inch baking dish. Cover loosely with foil; bake at 375°F for 45 to 50 minutes.
For Basting: In a saucepan, melt the butter; add garlic, lemon zest, mint, salt and pepper. Brush over hens. Bake for an additional 25 minutes or until thermometer reads 180°F for hens and 165°F for stuffing. Bake the extra stuffing, covered, for 30 minutes.
Yields 2 servings.
Cranberry Sauce
Ingredients:
Cranberry Sauce
12 oz. Cranberries
½ C. white sugar
½ C. Brown Sugar
¾ C. Orange Juice
¼ C. Dark Rum, divided (2 Tablespoons)
Directions:
Dissolve both sugars in orange juice in a medium saucepan over medium heat. Add 2 tablespoons of dark rum.
Stir in cranberries and cook until they start to pop and sauce starts to thicken, about 8 to 10 minutes.
Remove from heat and add the remaining rum. Stir well and place sauce in a bowl. Note- Sauce will continue to thicken as it cools. Ready to serve!
