About Me

I have been cooking my way through life for over 50 years, beginning with mud pies as a child. I've turned a corner now and feel a Renaissance in my life. Recipes and Random Thoughts is my personal spin in a blog about how to prepare good food and how it prepares you for life. I want to share with you, honest to goodness food punctuated with perspective from the special memories and moments that have marked my journey.

Monday, July 22, 2013

Prince of Cambridge Game Hens with Tarragon Champagne Burre Blanc

A cause to celebrate!  I'm always for that.  I hear the champagne is flowing and the British pubs are packed.  How I wish I were there to join in. Nothing like a baby to make you forget your trouble and marvel at innocence and hope.  I just happened to have a bottle of champagne and thought - why not?  So I toasted the tiny future King of England with champagne and decided to make something fit for a king.

Two Cornish Game Hens rinsed in cool water and patted dry
season cavity with Kosher salt and fresh ground pepper
insert 1 garlic clove, stem of tarragon and 1/2 lemon
rub hen with a neutral oil, such as, canola or grape seed
season liberally with Kosher salt & ground pepper
Roast on a rack at 350 for 1 hour and 15 minutes or until a meat thermometer reads 160 degrees in the thickest part of the breast.

To prepare the sauce;

In a heavy saucepan over high heat, combine
1 large shallot
juice of one lemon
1/2 cup champagne

Reduce the mixture until it is thick and syrupy.  Reduce the heat to very low and add 2 tbls heavy cream, a pinch of salt and pepper.  The whisk in 8 tbls of butter, on tbls at a time until fully emulsified.  Remove from the heat and add 1 tbls chopped tarragon

Split the hens with kitchen shearers and serve with the sauce.

To the Future King!!

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