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Cheese platter of water crackers, grapes, honey & a "blue cheese" style cheese from Valley Shepherd http://www.valleyshepherd.com/
Cornish Game Hens with Cornbread Stuffing (adapted from Ina Garten's recipe)
Fresh Corn Salad (adapted from Ina Garten's recipe)
Garlic Bread (because we eat bread with everything)
Strawberry and Banana Fondue
(used my tealight lit fondue maker. You can purchase these at any Bed Bath and Beyond or Target...)
Cheese platter of water crackers, grapes, honey & a "blue cheese" style cheese from Valley Shepherd http://www.valleyshepherd.com/
Cornish Game Hens with Cornbread Stuffing (adapted from Ina Garten's recipe)
Fresh Corn Salad (adapted from Ina Garten's recipe)
Garlic Bread (because we eat bread with everything)
Strawberry and Banana Fondue
(used my tealight lit fondue maker. You can purchase these at any Bed Bath and Beyond or Target...)
Cornish Game Hens with Cornbread Stuffing
Ingredients
1 large Spanish onion, sliced
2 Cornish hens
Cornbread Stuffing, recipe follows- I used a mix to make my cornbread- the kind in the bag that you add milk, egg and butter to)
Olive oil
Kosher salt
Freshly ground black pepper
Directions
Preheat the oven to 425 degrees F.
Place the sliced onion in the bottom of a roasting pan. Remove the giblets from the hens, and rinse them inside and out. Remove any excess fat and leftover pinfeathers and pat the outsides dry. Place the hens on top of the sliced onion.
Pack the cavities of the hens with the cornbread stuffing.
Tie the legs together with kitchen string and tuck the wing tips under the body of the hens. Rub the hens with olive oil and sprinkle with salt and pepper.
Roast the hens for 30 minutes, or until the juices run clear when you cut between a leg and thigh.
Cornbread Stuffing :
4 tablespoons unsalted butter
1 cup yellow onion, chopped
2 1/2 cups cornbread
1 celery stalk, diced
1/4 cup chicken stock
2 tablespoons chopped flat-leaf parsley
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Melt the butter in a large saute pan. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Break the cornbread into pieces and place the pieces in a large bowl. Add the onion mixture to the cornbread. Add the celery, chicken stock, parsley, salt and pepper, and mix together.
Yield: 2 servings
Fresh Corn Salad
Ingredients
5 ears of corn, shucked
1/2 cup small-diced red onion (1 small onion)
3 tablespoons cider vinegar
3 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh basil leaves
Directions
In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.
Garlic Bread
Ingredients
6 large garlic cloves, chopped
1/4 cup chopped flat-leaf parsley
1/4 cup chopped fresh oregano leaves
1/2 teaspoon kosher salt
Freshly ground black pepper
1/2 cup good olive oil
1 loaf ciabatta bread
2 tablespoons unsalted butter
Directions
Preheat the oven to 350 degrees F.
Place the garlic in the bowl of a food processor and process until minced. Add the parsley, oregano, salt and pepper and pulse twice.
Heat the olive oil in a medium saute pan and add the garlic mixture. Remove the pan from the heat.
Slice the ciabatta bread in half horizontally, and spread the butter on 1 half. Spread the garlic mixture on the other half of the bread, and put the halves together. Wrap the bread in aluminum foil.
Place the bread in the oven and bake for 5 minutes. Open the foil, and continue baking for an additional 5 minutes.
Strawberry & Banana Fondue
Cut up some strawberries and bananas or whatever fruit you choose
Melt some chocolate in your fondue maker (you can melt it first in a double boiler if you'd like)
Dip away!
xo
E
