Thanksgiving for two can be quick and easy
By Sandra Hoopes, November 09
Lifestyle Editor
Photo by Sandra Hoopes |
| Cornish game hens create the image of a perfect Thanksgiving dinner with a contemporary twist. Quick cooking time and easy preparation make them a geat choice for both the busy student and working parent. |
Kate and Neil Ransom love being out and on their own. For newlyweds, attending college in a separate town from their parents has some definite advantages. That is until the holiday season arrives.
“The house is always full of family and friends and it’s really loud,” says Kate Ransom as she describes the laughter and chaos of Thanksgiving at home. “That’s what I’ll miss the most.”
As full-time students, who also work, the Ransoms don’t have the time or the money to go home for both Thanksgiving and Christmas. This year, it will be a quiet Thanksgiving for just the two of them.
So how do you roast a turkey for two?
Why not try Cornish game hens instead. These small hens can provide the picture perfect image of the traditional Thanksgiving turkey with the contemporary twist of each guest receiving his or her own bird.
Game hens are the perfect answer for both the busy student and the working parent alike. Because the birds can be cooked in an hour to an hour and 20 minutes, there is no need for several days worth of preparation or getting up at the crack of dawn on Thanksgiving Day to put the turkey in the oven.
The birds cook quickly, so they should not be stuffed. That leaves the door open for creative side dishes that are also quick and easy. Wild rice is a great accompaniment that cooks in minutes, and unlike traditional stuffing, it does not require days of baking cornbread or hours of chopping to prepare. Using roasted vegetables instead of mashed potatoes is another easy and delicious time saver. Try roasted acorn squash instead.
The size of Cornish game hens can be a great asset, but the size also presents a problem. It is very easy to overcook them. Like the larger turkey, the breast cooks faster than the legs and tends to dry out.
Deb Boudreau from Phoenix is a home cook, who has cooked Cornish game hens for Thanksgiving on several occasions.
“I love making Cornish game hens for Thanksgiving,” says Boudreau. “I brine mine so they stay very moist.”
Brining, soaking poultry in a salt water solution, is a quick way to add flavor and ensure the game hens don’t dry out. A brining solution should never be more than one cup of salt to one gallon of water. Unlike a larger turkey, it only takes about 45 minutes to one hour for poultry as small as game hens to brine. Not any longer or they will be too salty!
Cranberry Glazed Cornish Game Hens
2 Cornish game hens (1 ½ to 2 pounds each)
Fresh black pepper
2 tablespoons butter
Brine
1 gallon water
1 cup kosher salt (½ cup if using table salt)
¾ cup sugar
4 bay leaves
4 sprigs of fresh thyme
¼ cup sliced, fresh ginger
Cranberry Glaze
1½ cups fresh cranberries
1 cup sugar
1½ cups water
2 tablespoons orange juice
1 tablespoon orange zest
1 tablespoon sliced, fresh ginger
2 tablespoons butter (reserve until last)
Thaw frozen game hens in the refrigerator overnight. Wash hens and pat dry.
Make the Brine
• In a bowl large enough to hold the water and hens, but small enough to still fit in the refrigerator, combine the water, salt, sugar, bay leaves, thyme and ginger and stir to dissolve the salt.
• Add the hens and cover with a plate to keep the hens from floating.
• Place bowl in refrigerator and brine for only 45 minutes to one hour.
Make the Cranberry Glaze
• In a medium sauce pan, combine cranberries, sugar, water, orange juice, orange zest and ginger and bring to a boil.
• Reduce the heat and let simmer from 10-12 minutes until the glaze thickens. Stir often. Strain the glaze and refrigerate until ready to cook the hens.
Roast the Hens
• Preheat oven to 400º.
• Remove the hens from the brining solution and discard the liquid.
• Rub the hens with a little butter and season them inside and out with fresh cracked pepper. No need for extra salt.
• Place hens on a baking sheet that has a rim to catch the juices but leaves enough room so that the birds do not touch each other. (T he hens won’t brown properly if touching).
• Roast for 45 – 50 minutes. While roasting, heat the cranberry glaze and stir in butter until melted. Do not boil.
• Brush the hens with the cranberry glaze and return to the oven until the juices run clear (another 10 – 15 minutes). Cover with tin foil if the hens become too brown.
Wild Rice Pilaf
1 ounce unsalted butter
1 tablespoon shallot, minced
3 ounces wild rice
9 ounces chicken stock
2 ounces pecan pieces
4 scallions, sliced
½ tablespoon parsley, chopped
1 tablespoon cilantro, chopped
2 ounces dried cranberries
Salt and pepper to taste
Sauté wild rice and shallot in unsalted butter. Add chicken stock and bring to a boil. Simmer until chicken stock has evaporated (approximately 20 - 40 minutes). Fold in pecans, cranberries, scallions, parsley and cilantro. Correct seasoning if necessary.
Roasted Acorn Squash
1 large acorn squash
2-3 tablespoons butter, softened
4 tablespoons brown sugar
2 ounces pistachios, chopped
Salt and pepper to taste
• Preheat oven to 400º.
• With a large chef’s knife, carefully cut acorn squash in half lengthwise. Cut each half in half again.
• Spread each piece with a little butter.
• Sprinkle with brown sugar and a little salt and pepper.
• Roast on a cookie sheet until fork tender about 25 to 35 minutes. Just before removing from oven, sprinkle with pistachios and return to oven until the pistachios are lightly toasted.
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