The COOK and the BAKER

Seasonal recipe blog from our farm kitchen to yours. Family meals, appetizers, breads, and desserts sprinkled with a touch of culinary exploration from around the world.

Roasted Cornish Hens & Grape Crostini

Thanksgiving marks the beginning of our favorite time of year. We love everything the season brings and Thanksgiving holds some of our most meaningful memories. In our crazy, fast-paced lives it’s a time for us to slow down, enjoy our family & friends, and connect over the dinner table with wonderful food and laughter.

We’re all about keeping things simple with healthy & familiar home-cooked favorites. We know Thanksgiving isn’t a relaxing time for everyone; so this year we thought why not change things up! Today we’re bringing you a few of our favorite dishes, hand-picked with holiday meals for two in mind. No matter how many people you’re cooking for this year, these recipes are sure to have everyone smiling around your table.

We started by picking up two Cornish hens. Stuff the hens with your favorite stuffing. Our favorite stuffing is super normal so decided to get creative this year! We stuffed one of our hens with with butternut squash & quinoa and the other with spinach & cream cheese.

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Roasted Cornish Hens (Yield: 2 hens, 6 servings)

Ingredients

  • 2 Cornish hens
  • Butter
  • Fresh rosemary
  • Fresh thyme
  • 1 lemon, sliced
  • Salt and pepper
  • Red grapes, optional, for roasting

Method

  1. Preheat oven to 450ºF.
  2. Dry off the hens and stuff with your favorite stuffing. Tuck wings.
  3. Dot with butter, add lemon slices, and sprinkle with spices. Add grapes if desired.
  4. Bake until chicken is cooked, but still moist, about 40 minutes. Internal temperature should reach at least 165ºF.

Rainbow Hash: Say goodbye to the green bean casserole. This rainbow hash is a beautiful way to add color and fresh ingredients to the dinner table. Seriously – it’s SO good!

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Rainbow Hash (Yield: 4 servings)

Ingredients

  • 2 tbsp. olive oil
  • 1 medium sweet potato, peeled and cubed
  • 1 medium purple potato, peeled and cubed
  • 1 large carrot, peeled and cubed
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried basil
  • 1/2 tsp. sea salt
  • 1/2 tsp. pepper
  • 2 cups fresh kale, stems removed and coarsely chopped
  • 1 garlic clove, minced

Method

  1. In a large skillet, heat oil over medium heat. Cook potatoes, carrot and seasonings, stirring occasionally, about 15 minutes or until tender. Add kale and garlic; continue cooking until vegetables are lightly browned and kale is tender, 2-4 minutes.

Roasted Grape Crostini with Double Cream Brie: One day we’ll have cows & goats and we’ll make our own cheese, but this will have to do for now. This appetizer is sure to have your guests BEGGING for more. Every ingredient is equally important; so make sure to find quality brie and great crackers.

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Roasted Grape Crostini with Double Cream Brie (Yield: Varies)

Ingredients

  • 4-6 cups red grapes
  • 2 tbsp. olive oil
  • Sprigs of fresh rosemary, to taste
  • Salt and pepper, to taste
  • Double cream brie
  • Crackers of choice, we suggest seeded whole-grain

Method

  1. Preheat oven to 450ºF. Toss grapes in olive oil and herbs. Roast grapes for about 20 minutes, or until they begin to split.

Citrus Vanilla Cider: We’re in love with this cider recipe. The ingredients create an incredible depth of flavor.

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Citrus Vanilla Cider: (Yield: 10 servings)

Ingredients

  • 8 cups apple cider
  • 1/4 cup thawed orange juice concentrate
  • 1/8 tsp. salt
  • 3 cinnamon sticks (3 inches)
  • 1 tsp. whole cloves
  • 1/4 tsp. vanilla extract
  • Apple slices, optional

Method

  1. In a large saucepan, combine apple cider, orange juice concentrate, salt, and spices.
  2. Bring to a boil. Reduce heat; simmer, covered, 1 hour to allow flavors to blend. Strain; discarding spices. Stir in vanilla. Serve with apple or orange slices, if desired.

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Love,

Ben & Miranda

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