I was so happy with my Domaine Santé all-natural sweetener that I decided to make another dish. I love that the product has no sugar added, no alcohol, it's high in antioxidants, low in natural sugar and carbs, vegan certified, and Paleo-friendly. So you may remember my Warm Goat Cheese Salad with Candied Pecans, which was the first course. My next course was Pomegranate Glazed Cornish Hens, inspired by my mom's dinner parties when I was growing up. She always made these, so I updated her recipe and changed the glaze. I stuffed the hens with a wild rice mixture with mushrooms, cinnamon, and apples, and I reduced Pomegranate juice and sweetened it with Bored-O Blanc to make the glaze. Bored-O Blanc has a round, crisp favor with apple aromas, so it was the perfect accent to the juice and the stuffing. I glazed the hens as they roasted, and they ended up juicy and delicious.
Ingredients for Pomegranate Glazed Cornish Hens:
4 Rock Cornish Hens of equal size, the smaller the better
1 box Uncle Ben's Original Wild Rice
2 medium onions or 1 large onion, chopped
10 ounces of mushrooms, stems discarded and caps sliced
1 Honeycrisp apple, peeled, cored and shredded or finely diced
1 1/2 teaspoons cinnamon
kosher salt
black pepper
2 tablespoons of Earth Balance, olive oil, or butter
1-2 tablespoons of Earth Balance, olive oil, or butter, melted
Glaze:
2 cups pomegranate juice
3 tablespoons Bored-O Blanc
6 whole cloves
2 tablespoons of Earth Balance, olive oil, or butter
Time-Saving Tip: Prepare the glaze the day before using and store in the refrigerator.
Let's see what we need.
We're ready to cook.
Simmer the pomegranate juice and reduce it to 1 cup. Add the Bored-O Blanc and 1 tablespoon of butter or oil. Continue simmering until the mixture reduces to in between 1/2 cup - 3/4 cup. Remove the glaze from the heat, stir in another tablespoon of butter and set aside.
Cook the rice according to the package directions. As soon as there is no more water, uncover and fluff with a fork.
Saute the onions with 2 tablespoons of the Earth Balance for 5 minutes; add the mushrooms and cook for 3 more minutes. Add the shredded apple and cinnamon, stir and remove the mixture from the heat.
In a large bowl, combine the rice and onion mixture. Add the pomegranate seeds and let the mixture cool to room temperature.
Stuff each hen with about 1/2 cup of the stuffing. Serve the remainder of the filling with the meal.
Put the stuffed hens on a rack resting over a parchment-lined sheet pan. Brush them with the melted butter and season them with salt and pepper. Transfer them to a preheated 400-degree oven. Roast for 25 minutes and remove from the oven and brush the hens with the glaze. Return to the oven and repeat this step every 20 minutes until the meat registers 165 degrees on a meat thermometer. The glaze is thin, but the layers will build with each application.
They're ready! Pomegranate Glazed Cornish Hens are delicious and perfect for any celebration.
Enjoy!
Pomegranate Glazed Cornish Hens:
4 Rock Cornish Hens of equal size, the smaller the better
1 box Uncle Ben's Original Wild Rice
2 medium onions or 1 large onion, chopped
10 ounces of mushrooms, stems discarded and caps sliced
1 Honeycrisp apple, peeled, cored and shredded or finely diced
1 1/2 teaspoons cinnamon
kosher salt
black pepper
2 tablespoons of Earth Balance, olive oil, or butter
1-2 tablespoons of Earth Balance, olive oil, or butter, melted
Glaze:
2 cups pomegranate juice
3 tablespoons Bored-O Blanc
6 whole cloves
2 tablespoons of Earth Balance, olive oil, or butter
Simmer the pomegranate juice and reduce it to 1 cup. Add the Bored-O Blanc and 1 tablespoon of butter or oil. Continue simmering until the mixture reduces to in between 1/2 cup - 3/4 cup. Remove the glaze from the heat, stir in another tablespoon of butter and set aside.
Cook the rice according to the package directions. As soon as there is no more water, uncover and fluff with a fork.
Saute the onions with 2 tablespoons of the Earth Balance for 5 minutes; add the mushrooms and cook for 3 more minutes. Add the shredded apple and cinnamon, stir and remove the mixture from the heat.
In a large bowl, combine the rice and onion mixture. Add the pomegranate seeds and let the mixture cool to room temperature.
Stuff each hen with about 1/2 cup of the stuffing. Serve the remainder of the filling with the meal.
Time-Saving Tip: Prepare the glaze the day before using and store in the refrigerator.