Moroccan Cornish Hens

This is the most successful recipe for stuffed cornish hens that I've tried. Also, very happy to actually cook from one of the cookbooks that I own instead of just looking and making plans to cook from them. The beauty of the recipe is also that you can buy cornish hens for 4.99 for two and that serves 4 people = on a budget and fancy!

Adopted from 500 All-Time Great Recipes

2 Cornish Hens (usually 1 pound each)

1 cup cooked long-grain rice (I used basmati, cook enough to serve as a side)

3/4 white onion chopped

juice of one lemon
2 tablespoons chopped fresh mint
3 tablespoons chopped dried apricots
2 tablespoons plain yogurt
2 teaspoons ground turmeric
2 teaspoons ground cumin
salt and ground black pepper

lemon slices and fresh mint sprigs to garnish  (I was too excited so skipped this step, however next time will definitely follow)

• Preheat the oven to 400F. In a small or medium bowl mix together the rice, onion, mint, and apricots. Stir in half of each of the lemon juice, yogurt, turmeric, cumin, and salt and pepper
• Stuff the Cornish Hens with the rice mixture as much as possible. Place the hens on a roasting pan

• Mix together the remaining lemon juice, yogurt, turmeric, and cumin, then brush this over the Cornish Hens. Cover loosely with foil and cook in the oven for 30 minutes.
• Remove foil and roast for another 30-45 minutes more or until golden brown and the juices run clear and pierced.
• Cut Cornish Hens in half with a sharp knife. Garnish and serve with warmed rice.

 

Tiramisu Crepe Cake

The first entry needs to be a worthy one. So here is a Tiramisu Crepe Cake. It takes lots of effort, so only make it for a very special occasion unless you are like me and everyday is special enough for dessert.

adopted from a recipe post by Heena on http://www.food52.com/. The few changes I made are in Italic.

Crepes (Makes 20 crepes):

• 6 tablespoons butter
• 3 cups whole milk
• 6 large eggs
• 1 1/2 cup all purpose flour
• 6 tablespoons sugar
• pinch of salt
• 3 tablespoons Irish Creme

1. At least 6 hours or the night before: Brown the butter in a heavy bottomed saucepan, scraping the pan occasionally.
2. Heat the milk in another saucepan until it comes to a gentle simmer. Remove pan from heat and cool for 10 mins.
3. Add eggs, flour, sugar, salt, liqueur into a blender and beat on medium speed just until you get a smooth batter. Add the milk and butter slowly and blend.
4. Cover and refrigerate for 4 hours or overnight.
5. Take the batter out and allow it to come to room temperature.
6. Heat a 6 inch non-stick or seasoned pan. Brush the surface lightly with butter. I used two pans to make it faster.
7. Pour a scant 1/4 cup of batter and lift and swirl the pan quickly but gently so that the batter coats the pan evenly. Cook until the bottom just begins to brown, about 1 min. Then loosen the edge with a knife, pick up the crepe with your fingers and flip it over. (This is much easier than it sounds.) Cook the other side for about 10 seconds. Continue till you have 20 golden crepes.

Tiramisu Crepe Cake:

• 3 large eggs, separated
• 3/4 cups sugar
• pinch of salt
• 1/2 cup chilled heavy cream
• 8 ounces mascarpone
• 1/3 cup Irish Creme
• 3 ounces dark chocolate

1. Make the tiramisu cream: Beat the egg yolks with 1/2 cup sugar over a double boiler at medium speed until pale and thick, about 2 mins. (Keep the heat gentle.) Keep aside to cool.
2. Beat egg whites and pinch of salt with cleaned beaters just until soft peaks form. Add remaining 1/4 cup sugar a little at a time and beat just until stiff peaks begin to form.
3. Beat cream in another bowl with cleaned beaters just until soft peaks form.
4. Beat mascarpone and liqueur into the cooled egg yolk mixture just until combined. Fold cream gently into the mixture, then fold in the egg whites. Chill, covered, for 1-2 hours.
5. Assemble the cake: Start with a crepe, spread a thin layer of mascarpone cream over (about 1 1/2 tablespoon) and finely grate chocolate over that. Repeat, finishing with the last crepe. Chill layers and remaining cream for about an hour. Frost the top and sides of the cake with remaining cream. Finely grate chocolate all over. Chill for at least 2 hours before serving.