HealthNotes

Roast Cornish Game Hens with Sauteed Blueberries

• From: US Highbush Blueberry Council

Ingredients

• 4 halves cornish game hens or squabs, halved (about 3 pounds)

• 2 Tbs balsamic vinegar

• 1 tsp salt

• 1/4 tsp ground black pepper teaspoon

• 16 garlic cloves, peeled

• 2 Tbs unsalted butter, divided

• 2 Tbs honey

• 6 thyme sprigs

• 1/3 cup shallot, minced

• 2 cups fresh blueberries

• 1 Tbs red wine vinegar

Blueberries in butter with a splash of wine vinegar to make a wonderfully tangy sauce--guaranteed to enhance any fowl or game dish.

Directions

• Preheat oven to 375ºF. Rub hens with balsamic vinegar; season with salt and pepper. Place on a rack in a roasting pan; roast until thigh juices run clear, about 35 minutes.
• To prepare garlic: Blanch cloves in boiling water. In a skillet, combine 1 tablespoon of the butter, the honey, thyme, garlic and 1/2 cup water. Simmer until liquid is reduced to a syrup and garlic turns golden brown, stirring often, about 20 minutes; remove thyme sprigs.
• To prepare sautéed blueberries: In a skillet, over medium heat, melt the remaining 1 tablespoon butter. Add shallots; cook and stir until tender, about 3 minutes. Add blueberries; cook until they soften, about 4 minutes. Stir in red wine vinegar; simmer until mixture has a saucy consistency, about 2 minutes.
• To serve: Arrange each hen half on wilted escarole, if desired. Spoon sautéed blueberries and sweet garlic cloves around hens.