Alberta Co-op Grocery

Roasted Cornish Game Hens with Rosemary and Garlic

Posted November 22nd, 2011

by Theresa, Marketing

Ingredients:

• 4 Cornish game hens
• salt and pepper to taste
• 1 lemon, quartered
• 4 sprigs fresh rosemary
• 3 tablespoons olive oil
• 24 cloves garlic
• 1/3 cup white wine
• 1/3 cup low-sodium chicken broth
• 4 sprigs fresh rosemary, for garnish

Directions:

• Preheat oven to 450 degrees.
• Rub hens with 1 tablespoon of the olive oil.  Lightly season hens with salt and pepper.  Place 1 lemon wedge and 1 sprig of rosemary in the cavity of each hen.  Arrange in a large, heavy roasting pan, and arrange garlif cloves around the hens.  Roast in preheated oven for 25 minutes.
• Reduce oven temperature to 350 degrees.  In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil.  Pour this mixture over the hens.
• Continue roasting about 25 minutes longer, or until the hens are golden brown and the juices run clear.  Baste with pan juices every 10 minutes.
• Transfer hens to a platter, pouring any cavity juices into the roasting pan.  Tent hens with aluminum foil to keep warm.  Transfer pan juices and garlic cloves to a medium saucepan and boil until the liquids reduce to a sauce-like consistency, about 6 minutes.  Cut the hens in half lengthwise and arrange on plates.  Pour sauce over top of the hens, and serve.

Tags: entree, farm direct, poultry, sustainablity, thanksgiving
Posted in Food and Drink, Recipes

Tofurky with Cranberries and Sweet Potatoes

Posted November 22nd, 2011

by Chris, Spirits Buyer

Ingredients:

1 can (15oz.) cranberry jelly
1 clove mashed garlic
3 minced green onions
2 tablespoons minced crystallized ginger
1 tablespoon dry mustard
1 tablespoon soy sauce
1 tablespoon sesame oil
2 tablespoons freshly grated orange peel
1/2 cup coconut cream
1/2 cup chopped pecans
1 pkg. (1lb. 10oz.) Tofurky Roast
1 can (22oz.) yams packed in syrup & drained

Directions:

Put cranberry jelly into a medium sized bowl. Mix in all the remaining ingredients, set aside.
Preheat oven to 350 degrees. Remove thawed roast from plastic wrap. Place roast in the sauce mixture, turn until coated. Place roast on a large piece of foil. Arrange yams around roast. Pour remaining sauce over all. Wrap roast in the foil & place in a shallow baking pan. Bake for 45 minutes. Remove roast from foil. Slice into serving pieces. Place a piece of roast on a plate, surround with yams and drizzle remaining sauce over all.

Tags: entree, thanksgiving, tofurky, vegan, vegetarian
Posted in Food and Drink, Recipes