Today we tackle the main attraction the meat and bread served for Thanksgiving : Today we are not doing Turkey (may hubby is allergic) and doing game hens and ham. Perfect for a small dinner party or Thanksgiving meal….. Lisa
Cornish Game Hens :
- 3 T olive oil
- 4 hens
- 24 cloves garlic
- ⅓ cup white wine
- 1 lemon quartet
- 4 sprigs of Rosemary
- salt and pepper to taste
- 1/3 C chicken broth
- Rosemary for garnish
- Preheat oven to 450 degrees F (230 degrees C).
- Step 2Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.
- Step 3Reduce oven temperature to 350 degrees F (175 degrees C). In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.
- Step 4Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.
Southern Ham :
- 1 (6 to 8 pound) fully cooked, shank-end half ham
- 1 to 2 cups light brown sugar, firmly packed
- 1/2 cup yellow or Dijon mustard
- Sliced pineapple, optional
- Whole cloves, optional
- Cherries, optional
- 1/2 can of (regular) Coca-Cola Classic
Preheat the oven to 350 degrees F. Line a roasting pan that is just large enough for the ham with aluminum foil to help with clean-up. Add another section of aluminum foil for wrapping loosely around the ham.
Score the ham into a crosshatch pattern and, if desired, stud the intersections of the crosshatches with whole cloves. Place the ham cut side down into the aluminum foil tub. Mix 1 cup of the brown sugar and mustard together to form a thick paste and smear it all over the ham. Use 2 cups if you like it sweeter. If you are going to use pineapple, you can substitute most or all of the mustard with the pineapple juice – also very delicious. Add pineapple slices if desired, and using a toothpick, decorate the center of the pineapples with a cherry.
Pour the cola carefully over and around the ham, pull the foil up loosely around the ham and bring it together, but in a manner that you can easily get into it because you are going to be basting. Bake at 350 degrees F for roughly about 18 minutes per pound, or until the center of the ham reaches slightly over 140 degrees F on an instant read thermometer, basting occasionally. Check the instructions on your brand of ham for their recommendations as different companies do give variations on baking.
Easy Dinner Rolls :
- 1 cup warm tap water
- ▢1/3 cup oil
- ▢1/4 cup sugar
- ▢2 tablespoons yeast
- ▢1/2 teaspoon salt
- ▢1 egg beaten
- ▢1 tablespoon softened butter
- ▢3 to 4 cups all-purpose flour I used closer to 3
- ▢1/8 cup milk room temperature
- Preheat oven to 400 degrees.
- In a large bowl, combine 1 cup water, oil, sugar, and yeast. Let sit until yeast is bubbly (about 8 minutes). Stir in beaten egg softened butter and salt.
- With a stand mixer or by hand, add flour, one cup at a time until you have a soft dough that isn’t sticky. Knead by hand 10 minutes or 5 minutes with a stand mixer.
- Divide dough into 18 even pieces, and form into balls. Place in a greased pan and cover with parchment paper and a kitchen towel.
- Let rise 10 minutes in a warm place. (You can allow them to rise up to an additional 30 minutes if time allows).
- Lightly brush with milk and bake on the middle rack for 10-12 minutes or just until browned.