Apricot Glazed Cornish Game Hens

A few weeks ago, I realized that that holidays are fast approaching!  I love this time of year because that means I can experiment with different recipes for house guests.  Everyone likes having something different.  Some like spicy, some like basic, others like traditional recipes. 

Cornish hens are great because you can do something different with each of them so that everyone is happy!  The only person I know who doesn't like a Cornish Hen is my dad-- he thinks they're "too much work" and "way too messy".  We won't be serving these when he comes to visit, but otherwise this recipe was a huge hit! 

The meat was so moist and infused with a hint of citrus.  This was due to the "stuffing"-- instead of edible stuffing, I packed the cavity with a 1/4 of a navel orange.  It helped keep everything moist and succulent. We served this dish with my Potato Kugel.  It was the perfect side along with a simple salad.

Ingredients

• 2 to 4 Cornish Game Hens, defrosted (each hen serves 1 to 2 people)
• kosher salt
• 1 large navel orange

For the glaze

• 1/2 cup apricot preserves
• 2 Tbsp low-sodium soy sauce
• 2 Tbsp Dijon mustard
• 2 Tbsp honey

Directions

Preheat oven to 375 degrees.  Prepare the hens by removing the giblet bag (if included) and rinse the hens with water.  Lightly salt the inside cavity with kosher salt.  Cut the orange in quarters, (do not peel) and insert the entire quarter inside of the cavity where you'd normally place stuffing.  Place the hens, breast side up, in a roasting pan and cover.  Cook for 1 hour.

Right before the 1 hour of roasting is up, combine the apricot preserves, soy sauce, mustard, and honey in a small bowl.  Remove the hens from the oven and uncover.  Generously brush/spoon the glaze over the hens making sure to coat the entire surface.  Place hens back in the oven, uncovered, for an additional 10-15 minutes or until they are fully cooked.  When done, remove from oven and allow them to rest for 5 minutes.  Remove the orange from the cavity and discard.  Serve whole or cut hens in half down the middle.

As you can see, I didn't tie the legs or wings back.  I made this meal for immediate family, so I didn't feel the need to be "fancy" with anything.  In fact, I didn't even think to take pictures until after we started eating.  What's wrong with me, I know!  I'm so happy that I did because I'm excited to share this meal.  My family loved it, and I know yours will, too.  What a simple and impressive meal for the holidays.


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Bigos (Authentic Polish Hunter's Stew) #SundaySupper

First, I want to apologize for my absence from the world wide web.  It was a crazy two weeks at work, and I kind of wonder how I survived it.  Normally, when I'm stressed I like to cook-- but this time I just needed to curl up, hug my family and/or puppy, and sleep.....   Thankfully, I think I'm getting back to normal which means that I can put my free-time focus back to the kitchen. 

This weekend was the first time in many days that I knew my work phone wasn't going to ring.  To celebrate, I decided to whip up one of my all time favorites!  What made it even better was that it fit in perfectly with the Sunday Supper theme of "Dishes that Keep you Warm".

Bigos, or Hunter's Stew, is a traditional Polish stew made with meat, lots of cabbage, mushrooms, and lots of yummy spices and flavorings.  Between shopping and cooking, it takes a half a day to do it right, but it's totally worth it.  The directions below are for a single batch, but I ALWAYS double it.  It freezes so well, and it's one of those meals that tastes even better the second and third day.  You can't make too much of this stuff.  Just look at how warm and comforting it looks--- don't you want to dive right in to those hearty chunks of tender meat and golden potatoes?

Ingredients

• 3 slices of bacon
• 1.5 lbs of Polish sausage (smoked kielbasa works great), sliced
• 1 lb of beet stew meat
• flour for dredging
• oil for frying
• 4 cloves of garlic, minced
• 1 large onion, diced
• 2 large carrots, diced
• 2 cups mushrooms, sliced (button or a mix of button and portabella)
• 1 large head of cabbage, shredded
• 1 pound of sauerkraut, drained, rinsed in water two times, and liquid pressed out
• 1 bay leaf
• 1 tsp dried basil
• 1 tsp dried marjoram
• 1 Tbsp paprika
• 1/4 tsp caraway seeds
• 2 Tbsp tomato paste
• 1 cup tomatoes, diced
• 1/4 tsp salt
• 1/4 tsp black pepper
• pinch of cayenne
• dash of Tabasco
• dash of Worcestershire sauce
• dash or two of *Maggi (or other Swiss style) seasoning  (*see Note below)
• 1/4 cup dry red wine
• 5 cups beef broth

Directions

In a very large, oven-safe stock pot (or dutch oven), cook the bacon until it turns a light brown.  Do not let it turn crispy.  Remove the bacon and place into a large bowl, leaving the rendered fat in the pot.  When cooled, cut the bacon into 1 inch pieces.

Meanwhile, add the sliced Polish sausage to the stock pot and cook until it turns brown. Remove the sausage and place in the bowl with the cut bacon, also leaving the rendered oil in the pot.

Dredge the beef stew meat in flour and fry in the stock pot for about 5 minutes.  Add vegetable oil, if needed.  Remove the beef and place in bowl with the rest of the meat.  Set aside the bowl of cooked meat.

In the same stock pot, add the garlic, onion, carrots, mushrooms, cabbage, and sauerkraut.  Cook for about 10 minutes, stirring occasionally, until the vegetables soften and start to release their moisture.  Add the bay leaf, basil, marjoram, paprika and caraway seeds and cook for an additional minute.  Add the rest of the ingredients, excluding the meat, and cook on low, stirring occasionally, until it comes to a boil. 

Add the meat back in to the pot and stir.  Cover tightly and place in an oven on 350 degrees for approximately 3 hours.  Serve over a serving of mashed potatoes. (I like to use a Yukon Gold or another similar golden potato for this dish)

*Note on Maggi-  I've received some questions about Maggi.  This is a seasoning that I'm sure you'll be able to find at your local grocery store, but you may need to look around a bit.  Sometimes it's found near the condiments like liquid smoke.  Other times, it's near the ethnic foods/sauces like soy sauce.  I've even seen it by the gravy and broth.  It may only be a few dashes, but it really makes the taste come together.  Try not to skip it. I'm a huge Maggi fan.

If you like this, you're surely love the rest of what we're featuring this week!  We have over 50 contributors bringing you their best warm you up dishes. We have everything from stews, soups, main entrees and even some hot drinks and desserts.

Just look at the list below that is coming to the #SundaySupper table this week!


Main Entrees:

• Carrot, Parsnip and Lentil Casserole - Happy Baking Days
• Chicken with Herbed Dumplings – Bobbi’s Kozy Kitchen
• Chicken pot pie – Gotta Get Baked
• Cholula Chicken Enchiladas – Kwistin’s Favorites
• Eggplant Parmesan – The Hand That Rocks The Ladle
• Roasted Roots and Fruits with Sausage – Shockingly Delicious

Chili/Stews:

• Beer-Braised Beef – Sustainable Dad
• Bigos {Authentic Polish Hunter’s Stew} – From Fast Food to Fresh Food
• Brunswick Stew and Rice – Big Bear’s Wife
• Calico Beans – Home Cooking Memories
• Carbonnade Flamande – The Girl In The Little Red Kitchen
• Chicken Cacciatore {Hunter Style Stew} with Easy Creamy Polenta –Webicurean
• Chicken & Mushroom Stew On Egg Noodles – Galactosemia in PDX
• Cowboy Beef Stew - Comfy Cuisine
• Ham and String Beans – Cindy’s Recipes and Writings
• Hearty Moose Meatball Stew – Mrs. Mama Hen
• Jalapeno Popper Chicken Chili - Hezzi-D’s Books and Cooks
• Lentil and Chorizo Stew – Vintage Kitchen Notes
• Seafood Gumbo and Soul Warming #SundaySupper Wine Pairings - ENOFYLZ Wine Blog
• Soul Warming Hearty Beef Stew - In The Kitchen With KP

Soups:

• 30 Minute Black Bean Soup – Supper for a Steal
• Black Bean Soup – Basic and Delicious
• Black Bean Soup with Hot Roast Pepper Cream - The Lovely Pantry
• Canadian Beer Cheese Soup – Juanita’s Cocina
• Chicken Soup with Dumplings – The Messy Baker
• Chicken Tortilla Soup – Dinners, Dishes and Desserts
• Coconut Curry Chicken Soup – Damn Delicious
• Easy Chicken and Dumplings – My Catholic Kitchen
• Easy Italian Wedding Soup – Family Foodie
• Easy Wonton Soup – Soni’s Food
• French Onion Soup – Momma’s Meals
• Homestyle Chicken and Dumplings – I Run For Wine
• Lasagna Soup – Cravings of a Lunatic
• Lemon Chicken Noodle Soup – Mangiamo
• Lentil and Bacon Soup – Small Wallet, Big Appetite
• Lentil Soup with Spinach – Mama’s Blissful Bites
• Peppery Mulligatawny Soup with Cherry Tomatoes & Cilantro – Sue’s Nutrition Buzz
• Pozolillo Verde {Green Chicken & Corn Pozole} – La Cocina de Leslie
• Red Lentil Soup with Crispy Aromatic Coriander – Chattering Kitchen
• Roasted Jalapeno Soup – Chocolate Moosey
• Rule of Thirds Soup - What Smells So Good?
• Seafood Chowder – Noshing with the Nolands
• Spanish Garlic Soup – Pippi’s In The Kitchen Again
• Spicy Gumbo Z’herbes – Pescetarian Journal
• Spicy Korean Brisket Soup {Yukgaejang} - Crispy Bits & Burnt Ends
• Spicy Seafood Noodle Soup {Jjamppong} – Kimchi Mom
• Spicy Udon Noodle Soup – My Trials In The Kitchen
• Turkey Noodle Soup – Magnolia Days
• Tuscan Bean Soup - The Wimpy Vegetarian
• Twisted Chicken Noodle Soup – The Meltaways
• Warm You Up Spicy Bacon Cheeseburger Soup - Daily Dish Recipes

Desserts/Beverages:

• Hot Fudge Pudding Cake – That Skinny Chick Can Bake
• White Hot Chocolate with Orange – GirliChef

Join on us on Twitter throughout the day during #SundaySupper. In the evening we will meet at 6pm Central Time for our weekly #SundaySupper live chat.
All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.
We’d also love to feature your Sunday Supper Soul Warming Recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.

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