Magazine article Sunset

Festive Menu for 2

Magazine article Sunset

Festive Menu for 2

Article excerpt

Thanksgiving dinner doesn't need a turkey to feel like a holiday; Cornish hens are celebratory too. Slide the fruit tarts into the oven after the hens and hash are done. Add sauteed Swiss chard and pour a Cabernet Sauvignon-Merlot blend. These recipes can easily be adapted for four people.

Watercress and Orange Salad

PREP TIME: About 10 minutes

NOTES: For 4 servings, double the ingredients.

MAKES: 2 servings

1 orange (8 oz.)

1 tablespoon extra-virgin olive oil

1 tablespoon lemon juice

1 quart bite-size pieces
  tender watercress sprigs
  (3 oz.), rinsed and crisped

2 tablespoons chopped
  roasted, salted almonds

  Salt and pepper

1. With a small, sharp knife, cut ends off orange, deep enough to reveal flesh. Set orange on one cut end on a board. Following its curve with the knife, slice off peel and white pith, down to orange flesh. Holding orange over a strainer set over a small bowl to catch juice, cut between inner membranes and fruit to release segments; drop segments into strainer. Squeeze juice from membranes into bowl; discard membranes.

2. In a large bowl, whisk together olive oil, lemon juice, and 1 tablespoon of the orange juice; reserve remaining juice for another use. Add watercress, orange segments, and almonds. Mix gently. Add salt and pepper to taste and mix again. Mound on plates.

Per serving: 166 cal., 70% (117 cal.) from fat; 3.6 g protein; 13 g fat (1.6 g sat.); 12 g carbo (4.1 g fiber); 95 mg sodium; 0 mg chol.

Roast Hens with Golden Vegetable Hash

PREP AND COOK TIME: About 1 1/2 hours

NOTES: For 4 servings, double the ingredients; use two bags to marinate hens, and increase pan size for hens and vegetables to 12 by 17 inches. For better browning with a doubled batch, use a convection oven, or bake vegetables and hens in separate ovens. Garnish birds with fresh sage leaves.

MAKES: 2 servings

  2 Cornish hens (1 1/2 lb. each)

1/4 cup balsamic vinegar

  3 tablespoons olive oil

  2 tablespoons soy sauce

  1 tablespoon chopped fresh
    sage leaves or 1 teaspoon
    dried rubbed sage

  2 cloves garlic, peeled and
    minced

  1 piece (8 oz.) banana
    squash

  1 Yukon Gold potato (8 oz.)

  1 red bell pepper (8 oz.)

  1 onion (6 oz.)

  6 fresh sage leaves (2 to
    3 in. long) or 1 teaspoon
    dried rubbed sage

    About 1/4 teaspoon salt

    About 1/8 teaspoon pepper

1. Remove necks and giblets from hens if present; reserve for another use or discard. Rinse hens and pat dry. In a 1-gallon zip-lock plastic bag, mix vinegar, 1 tablespoon olive oil, soy sauce, chopped sage, and half the garlic. …

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