Saturday, November 29, 2014

Holiday Recipes #12DaysofChristmasisMurder


Another great part about the holiday is the food! Who doesn't enjoy sipping on a cocktail while dining on speciality dishes?

In Christmas is Murder, one meal that Sara makes is Cornish Hens. She doesn't make it for the actual Christmas celebration, but it looks like a recipe worth trying. I've included this one, one for ham with a cherry glaze, and one for Yorkshire pudding.

Cornish Game Hens with Garlic and Rosemary

Prep Time: 20 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 20 Minutes
Servings: 4
"Lemon- and rosemary-infused, little game hens basted with a wine and garlic broth make any occasion special."

INGREDIENTS:
4 Cornish game hens
salt and pepper to taste
1 lemon, quartered
4 sprigs fresh rosemary
3 tablespoons olive oil
24 cloves garlic
1/3 cup white wine
1/3 cup low-sodium chicken broth
4 sprigs fresh rosemary, for garnish

DIRECTIONS:
1. Preheat oven to 450 degrees F (230 degrees C).
2. Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.
3. Reduce oven temperature to 350 degrees F (175 degrees C). In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.
4. Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.

Baked Ham with Spiced Cherry Glaze
Total Time:
1 hr 40 min
Prep:
10 min
Inactive:
10 min
Cook:
1 hr 20 min
Yield:8 servings, 1 cup glaze
Level:Easy
Ingredients

Nonstick spray
1 (5-pound) boneless ready-to-eat ham
1/2 cup water or white wine
1 cup cherry preserves
1 tablespoon prepared horseradish (creamy)
1 tablespoon packed light brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon ground cardamom
1/4 teaspoon salt
1 lemon, zested and juiced
Directions

Preheat the oven to 350 degrees F. Line a roasting pan with foil and spray it with nonstick spray.

Score the top and sides of the ham with a small sharp knife in a crisscross pattern. Put the ham in the pan, pour 1/2 cup water or white wine into the bottom of the pan and bake, covered loosely with a tent of foil, 45 to 60 minutes.

To make the glaze, combine the preserves, horseradish, brown sugar, cinnamon, cumin, cardamom, salt, and lemon juice in a medium bowl. Transfer the cherry mixture to a small saucepan and bring to a boil over medium heat. Boil until the glaze is slightly thickened, 2 to 3 minutes. Remove from the heat; stir in the lemon zest.

Remove the ham from the oven and brush the top with 1/4 cup of the glaze. Bake, uncovered, until the ham is hot and an instant-read thermometer inserted into the center registers 140 degrees F, about 20 minutes longer. Remove the ham from the oven to a cutting board and let stand 10 minutes before slicing. Arrange the sliced ham on a serving platter and serve with the reserved glaze.

Yorkshire Puddings

yield:
Serves 4 (2 puddings per person)
ingredients

3/4 cup all-purpose or light spelt flour
pinch sea salt
2 large, free-range eggs
1 1/4 cups milk
8 teaspoons vegetable or light olive oil for the muffin tin
preparation

Preheat the oven to 400°F.

Sift the flour into a medium-sized mixing bowl and add a pinch of salt. Crack the eggs in and whisk together with the flour, then gradually pour in the milk, stirring constantly. Beat all the ingredients together until the batter is the consistency of cream. Refrigerate the batter for 30 minutes.

Pour 1 teaspoon of oil into the bottom of each of the 8 wells in a non-stick muffin tin. Put the muffin tin in the oven to heat the oil until it's very hot—almost smoking hot (about 5 minutes).

Give the batter a quick stir and then pour it equally into each well in the tin (you should hear it sizzle and it should bubble). Return the tin to the oven and bake the puddings for 20-25 minutes, until they have risen and are deep golden brown. 

Get the above-noted recipes in PDF format from my website here: https://carolynarnold.net/12DaysofChristmasisMurder

Christmas is Murder releases December 4th, but is available for pre-order from Amazon, Barnes & Noble, Apple, and Kobo

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