Zelda’s Kosher Gourmet Presents: Cornish Game Hen with French Matzo Stuffing Accompanied by Fig Charoset
Ask the four questions and perform all the rites
Why is this so different from all other nights?
This night we remember Jews happy to leave
They packed their belongings and fled full speed
They made the matzah with no thought to taste
That's what happens when you cook in haste!
Now we can select the four cups of wine with great care
To go with these recipes it will make a great pair!
Cornish Game Hen
4 Cornish Game Hens
2 Tbsp. Olive oil
4 Tbsp Unsalted Margarine, cut into small pieces
Pinch of Sea Salt
Pinch of Ground Black Pepper
2 Coarsely Chopped Carrots
2 Coarsely Chopped Celery Sticks
1 Medium Coarsely Chopped Yellow Onion
2 Cups Chicken Stock
1 Cup Cabernet Sauvignon
6 oz Tomato Paste
Fresh Thyme, for garnish
Chill and dry the hens. Mix together olive oil, margarine, salt and pepper, and rub hens with mixture. Refrigerate overnight, place over vegetables.
Combine chicken stock with Cabernet Sauvignon and tomato paste, and use mixture to baste hens while cooking. Cook hens at 350 degrees for 45 minutes until golden, or until you reach an internal temperature of 160 degrees. Serve with stuffing, fig charoset and garnish with fresh thyme for serving.
Stuffing
7-8 Ounces Broiled Liver
1/4 Cup Olive Oil
1 Large Diced Yellow Onion
3 Sticks Celery Diced
3 Minced Garlic Cloves
2 Tsp. Chopped Fresh Sage
1/2 Tsp. Kosher Salt
1/8 Tsp Freshly Ground Black Pepper
3-4 Full Sheets Matzo, crushed
Dry White Wine
2 Eggs, well-beaten
Combine liver, olive oil, yellow onion, celery, garlic, sage, salt and pepper and matzos. If mixture is dry, add white wine a tablespoon at a time to moisten slightly. Combine with well-beaten eggs. Pour into a 3 quart casserole dish and bake at 350 degrees for 45 min until golden. Serve under the cooked and cut hens.
Fig Charoset
1/4 cup Red Wine Vinegar Or Apple Cider Vinegar
1/4 Cup Sugar
1/4 Cup Dry White Wine
1/4 Cup Diced Onion
1 Tart Peeled, Cored and Diced Apple
1 Cup Diced Dried Figs
1/2 Cup Diced Pitted Dates
1/4 Cup Chopped Roasted Pistachios
1 Pinch Ground Cinnamon
1 Pinch Ground Cardamom
1 Pinch Nutmeg
Combine all ingredients. Serve Room Temperature over your wonderfully browned hens. Accompany your meal with a nice Rosé wine!