Cornish Hens Italiano
We’ve decided to go with Cornish hens for Thanksgiving this year – time to start collecting recipes! This one is from about.com’s homecooking site.
Dressed-Up Cornish Hens
Stick a couple of baked potatoes in the oven and toss a salad, and you have a great meal. I found this in Taste Of Home magazine. I have not tried this recipe, but I’m posting this for safe keeping.
Herb-Roasted Cornish Game Hens
These cornish game hens are simple to prepare and taste heavenly. Roasted in the oven with herbs it makes an elegant dish.
British Pub Pickled Eggs
Pickled eggs are popular fare for pub-goers and low-carbers. Eggs used for pickling should have clean, sound shells. Small or medium eggs are usually a good choice for pickling so the seasoning can penetrate deeply into the egg. Fresh eggs are the best to use for pickling to ensure the highest quality possible since the eggs will be stored over a relatively long period of time. However, eggs at least a few days old will peel better after boiling.This is a refrigerator pickle only and are good for months properly refrigerated (if they last that long). 😉 Courtesy of helpwithcooking.com
Asperge Violette: Violet Asparagus With Hollandaise Sauce
A springtime treat in France, violet asparagus – gently steamed and then served with hollandaise sauce, divine! All that is needed to accompany this seasonal delicacy is crusty bread and chilled white wine. There are several ways of making this classic French sauce, I give you a very simple method here, and this recipe is well behaved enough to stay warm for up to 30 minutes! There are three types of cultivated asparagus: white, violet and green. The exposure time of asparagus to sunlight determines its colour – under sunlight the white asparagus turns first violet and then green. The cultivation methods applied determine the colour. Green asparagus for example is grown above ground and tastes most similar to the “original” wild asparagus. I like to sprinkle fresh violets from the garden on my asparagus – violets are edible and even if you do not eat them, they make a beautiful garnish! Serves 4 as an appetiser and 2 to 3 as a light meal.
