Marti Parsons
Cornish Game Hens with Sweet Potato Risotto
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1 cup sugar
1 cup water
1 cup cranberries
1/4 cup ruby Port
2 Cornish game hens, halved lengthwise
2 tablespoons (1/4 stick) butter
1 pound yams, peeled, cut into 1/2-inch pieces
1 onion, chopped
1/4 teaspoon minced peeled fresh ginger
2/3 cup arborio rice or medium-grain rice
1/4 cup dry Riesling wine
2/3 cup mascarpone cheese
1/4 cup walnuts, toasted, chopped
1/4 cup chopped fresh parsley
1 teaspoon grated orange peel
Bring first 4 ingredients to simmer in heavy medium saucepan
over medium-high heat, stirring until sugar dissolves.
Boil until reduced to 1 cup, stirring frequently,
about 20 minutes. Puree sauce in processor.
Strain into small bowl.
Preheat oven to 400F. Place game hens, cut side down, on small
baking sheet. Sprinkle with salt and pepper. Bake 30 minutes.
Increase oven temperature to 450F. Continue baking until juices
run clear when thickest part of thigh is pierced,
about 20 minutes longer.
Meanwhile, melt butter in heavy large skillet over medium-high
heat.
Add yams, onion and ginger; saute until yams are tender, about
15 minutes. Remove from heat. Cook rice in small saucepan of
boiling salted water until just tender but still firm to bite,
stirring frequently, about 15 minutes. Drain rice. Add rice to
yam mixture in skillet. Add Riesling and stir over low heat to
blend. Add mascarpone and stir to melt. Season with salt and
pepper.
Rewarm sauce. Spoon risotto onto plates. Top with hen. Sprinkle
with nuts, parsley and orange peel. Drizzle sauce around
risotto.
Sugar Syl Says:
The kindness you spread today
will be gathered up and returned to you tomorrow.
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