I have had my eye on this recipe in Batali’s Molto Italiano for some time — almost two years. Yet, for one reason or another, the moment never seemed quite right for a Cornish hen. I hadn’t had one before this Christmas. And although I like to imagine that I am fairly open to various types of foods, the truth of the matter is that I usually find myself floundering when it comes to meats. Cooking these hens, in fact, may have been my first time cooking something whole — or, well, whole-ish.
But my mother and I cooked this together on the 25th. We stuffed each hen with pomegranate seeds that had been soaked with fresh mint in Marsala wine. We then browned the hens in a fragrant sage butter sauce before roasting them in the oven. Although I still lay claim to the belief that a whole bird on my plate is slightly hard to eat, I must admit that they turned out rather well.
I now have completed 69 of Batali’s 327 recipes. Percentage complete: 21.10%
I can’t take credit for this next dish — but what’s December without my grandmother’s stollen?