Another recipe adapted from my favorite cookbook – The Creative Cooking Course by C. Turgeon. I hadn’t made this in about 10 years before making it for friends recently. This is not only good hot, right out of the oven, but also cold the next day. I’ll admit that my prep time is approximate as I didn’t stop to watch the clock when I made it and does not include the time the dough is in the refrigerator. It takes a little work to prepare, but it’s certainly well worth it.
Make and share this Broiled Cornish Game Hens recipe from Food.com.
This is a very sophisticated dish. Nothing fits the bill for a elegant dinner better than these Cornish hens flambé style.
These cornish hens are stuffed with a cornbread stuffing enhanced with brandy and pecans, and then flavored with a butter-brandy sauce.
I think this one is from Sunset Magazine but I’m not sure. Where ever it was it’s one of the all time greats. If you make your own jelly you can control the heat, cut back on the Jalapenos and replace them with Anaheims, make it as fiery or as mild as you chose. I’ve used this on Chicken Breasts and thighs and several times on thick cut Pork Chops, all were great.
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