"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Autumn Fruit Cornish Hens Recipe

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This recipe for Autumn Fruit Cornish Hens, by , is from A Family Cookbook for Jennie and Vincent, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Caroline Dargan
Added: Monday, September 21, 2009


8 Cornish hens (between 1 and 1 1/2 pounds each)
12 large cloves of garlic, peeled and finely minced
4 T dried oregano
salt and pepper to taste
1 cup red wine vinegar
1/2 cup olive oil
1 cup pitted prunes
1 cup dried apricots
1 cup pitted green olives
1/2 cup capers, plus a bit of the juice
8 bay leaves
1 cup brown sugar
1 cup dry white wine
4 T chopped Italian parsley

1. Clean hens will under cold water. Pat dry.
2. In a large bowl, combine hens, garlic, oregano, salt, pepper, vinegar, oil, prunes, apricots, olives, capers (with juice) and bay leaves. Cover and regrigerate overnight to marinate.
3. Preheat oven to 350.
4. Arrange game hens in 1 or 2 shallow roasting pans.Spoon all the marinade over the hens. Sprinkle evenly with brown sugar and pour wine around them.
5. Bake 1 to 1 1/4 hours, basting frequently, until golden.
6. Transfer hens, fruit, olives and capers to a serving platter. Moisten with pan juices and sprinkle with parsley.
7. Pass remaining pan juices in a sauceboat.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
I sometimes cut the hens in half and am able to serve many more than 8 people.




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