Cornish Hens with Pancetta, Juniper and BeetsServe these smashing hens with my Lentils with Port-Glazed Shallots (see below). A bottle of Moulin-A-Vent would be a wonderful accompaniment. Preheat oven to 375 degrees and position onr rack in top third of oven and second rack in the bottom third. Remove greens from beets; wash well and dry. Chop 1-1/2 cups beet greens and put in a bowl. Finely dice pancetta and add to bowl with juniper berries. Sprinkle with kosher salt and freshly ground black pepper; stir. Fill hen cavities with pancetta mixture, dividing equally. Tie legs of each hen together. Place hens on a shallow-rimmed baking sheet. Drizzle 1/2 tablespoon olive oil over each hen. Sprinkle with salt and pepper. Roast hens on bottom rack until golden and juices run clear when thickest part of thigh is pierced, about 1 hour and 15 minutes. Meanwhile, peel beets and cut into 1/2-inch pieces. Toss with 2 tablespoons olive oil and place on shallow rimmed baking sheet. Season with salt and pepper and arrange beets in a single layer. Roast beets on top rack until tender and beginning to caramelize, stirring Occasionally, about 45 minutes. Transfer hens to plates. Remove strings. Scrape up any browned bits from roasting pan. Pour pan juices through a sieve into a 2-cup measuring cup. Spoon fat off top of juices. Spoon beets around hens. Drizzle pan juices around hens and serve. Serves 4
Lentils with Port-Glazed Shallots
1-1/2 cups ruby Port Combine Port and small shallots in heavy medium saucepan. Simmer over medium heat until shallots are tender and Port glazes shallots, stirring occasionally, about 35 minutes. Finely chop large shallot. Combine chopped shallot, drained lentils and 3 cups water in a large saucepan. Bring to a boil. Reduce heat to medium-low. Cover saucepan and simmer until lentils are just tender, about 30 mintues. Rewarm Port mixture. Stir oil and port-shallot mixture into lentils. Season with salt and pepper. Serves 4
© Rozanne Gold |