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I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.

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Thursday, March 4, 2010


These delectable hens are glazed with an apricot and orange juice mixture and served on a savory bed of wild rice.

1 1/2 cups apricot preserves
4 teaspoons grated orange rind
1/4 cup orange juice
8 Cornish hens
1/2 teaspoon paprika
1 cup cashews
1/2 stick butter, melted
1 cup sliced green onions
1 (12oz.) pkg. long grain and wild rice mix
4 2/3 cups chicken broth
dried apricot roses
spinach leaves

Combine apricot preserves, orange rind and orange juice; set aside. Remove giblets from hens; reserve for other uses.Rinse hens with cold water and pat dry. Close cavities and secure with wooden picks; truss. Sprinkle with paprika. Place hens in a lightly greased roasting pan. Bake at 350 degrees for 1 1/4 to 1 1/2 hours, basting frequently with 1 cup apricot mixture during the last half hour.

Saute cashews in butter in a large skillet until golden. Drain and set aside, reserving butter in skillet. Saute onions in same skillet until tender. Add rice and prepare acording to package directions, substituting chicken broth for water and omitting salt. Add cashews to rice.

Arrange hens on serving platter atop wild rice. Brush hens with remaining glaze. Garnish with apricot roses amd spinach leaves.
Serves 8

COOKS NOTE: To make apricot roses, use a rolling pin to flatten 4 or 5 dried apricots for each rose. Wrap apricots around each other, shaping them to resemble a rose; pinch stem end to amke them adhere.

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