- 8
Ingredients
- 8 SERVINGS
- SPICE-RUBBED CORNISH HENS WITH HAROSETH STUFFING AND SHERRY JUS
- Cornish hens w/allspice, cinnamon, cumin, and paprika.
- 1 tablespoon ground allspice
- 2 teaspoons cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1/4 cup extra-virgin olive oil
- 4 (1 1/4- to 1 1/2-lb) Cornish hens
- 1 1/3 cups apricot, date, and pistachio haroseth
- 1 cup medium-dry Sherry
- 1 cup water
- ACCOMPANIMENT: parsley mint salsa verde
Preparation
Step 1
Preheat oven to 450F with rack in middle.
Whisk together spices, 2 tsp salt, 1 tsp pepper, and oil in a small bowl.
Pat hens dry and stuff cavity of each with 1/3 cup haroseth.
Place hens in a large flameproof roasting pan and rub all over with spice mixture, including underneath skin of breast meat (loosen skin gently with your fingers).
Tuck wings underneath body, then secure legs together with a wooden pick or tie with kitchen string.
Roast hens 20 minutes, then brush with pan drippings.
Continue to roast, basting every 10 minutes, until juices run clear when a thigh is pierced, 25 to 30 minutes more (45 to 50 minutes total). Transfer hens to a cutting board.
Straddle roasting pan across 2 burners and boil drippings, scraping up brown bits, 2 minutes.
Carefully add Sherry and boil 2 minutes (or until flames subside).
Add water and boil, stirring, until sauce is slightly thickened and reduced to about 1 1/2 cups, 4 to 5 minutes.
Transfer sauce to a measuring cup and let stand 1 minute, then skim off fat (or use a fat separator).
Serve hens, halved if desired, with sauce on the side.
APRICOT, DATE, AND PISTACHIO HAROSETH
MAKES ABOUT 3 CUPS
Haroseth—a thick condiment of fruit, nuts, and wine—symbolizes the mortar the Israelites used in Egypt. Roberts’s particular mix of almonds, pistachios, dates, and dried apricots, reflective of the Middle East, is outstanding (note that we prefer the sweet-tart complexity of California/Pacific apricots to the bland sweetness of Turkish ones). Enjoy leftover haroseth slathered on matzos or crackers; we discovered it’s great with Manchego cheese as well.
2/3 cup whole almonds with skin, toasted (see Tips) and cooled
2/3 cup unsalted shelled pistachios (or additional almonds)
1 cup dried apricots (preferably California/Pacific), coarsely chopped (5 oz)
2/3 cup pitted dried dates, coarsely chopped
1/2 cup cream Sherry
1 (3- by 1/2-inch) strip orange zest, finely chopped (1 tsp)
1/4 teaspoon cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon cayenne
Pulse nuts in a food processor until coarsely chopped. Add dried fruit and pulse until chopped. Add Sherry, zest, and spices and pulse until incorporated.
COOKS’ NOTES:
If dried fruit isn’t soft, soak in boiling-hot water 10 minutes. Drain and pat dry before proceeding.
Haroseth can be made 2 days ahead and kept in an airtight container at room temperature.