Day twelve

Friday, May 16^th

Today was a productive day.  I met with my project mentor from 9:30 AM to around 11:30 AM.  The time was spent going over and editing my recipes, which is what we have been doing almost every time we have met.  This is extremely helpful for me to do because when we work on recipes, Kathy has the experience that she can pick up on the errors and mistake that make.  I finished my Cornish Hens recipe.  After this I went grocery shopping for a dorm BBQ that MLS was having, had lunch and by that time is was 1:00 Pm and I had to get back to make it on time at practice. 

Orange-Ginger Glazed Cornish Hens 

4 Cornish game hens

Vegetable oil, as needed

Kosher salt and freshly ground black pepper

1/4 cup soy sauce

2 tablespoons sesame oil

2 tablespoons cider vinegar

2 cloves garlic, minced

1 tablespoon minced, peeled fresh ginger

1/4 teaspoon crushed red pepper flakes

2/3 cup orange marmalade

Toasted sesame seeds, as needed

 

Preheat the oven to 350 degrees F.

Arrange the hens skin-side up on a rack in a roasting pan. Brush the hens with oil and season with salt and pepper. Roast the hens until browned, about 30 minutes.

Meanwhile, whisk together the soy sauce, sesame oil, vinegar, garlic, ginger, and apricot jam to make a smooth glaze.

Remove the hens from the oven, and spoon the glaze over each hen half to coat well. Continue roasting the hens, basting with the glaze occasionally, until well browned, about 10 minutes, more.

Divide the hens among plates and sprinkle with sesame seeds. Serve immediately.