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Sept. 7, 2007
Add honey to your supper
Cornish hen, ribs and chicken can be sweetened for the holiday.
PAM REISS
Rosh Hashanah is just around the corner and, for me, that means
honey. We've all got our favorite honey recipes, most often desserts,
whether it's baklava, honey cake or cookies. Many of us don't think
of using honey in savory dishes, but it works well as a versatile,
complex sweetener in every course from salads (dressings) to desserts.
Here are three dishes that showcase honey's terrific qualities.
The Cornish hen recipe is a one-pan dinner, not something most of
us think of for the High Holidays, but the mix of spices and the
little hint of sweetness from the honey really dress it up. Short
ribs are always a favorite – the combination of honey, garlic,
soy and citrus works beautifully with the beef. Finally, the chicken
in phyllo has a few steps, but it's an easy recipe that can be done
ahead, and it is impressive when you serve it.
ROASTED CORNISH HENS WITH VEGETABLES
2 large Cornish hens, split in half
1 1/2 lbs. new potatoes, scrubbed
5 small carrots, peeled and cut into 4-5 large chunks
3 medium parsnips, peeled and cut into 4-5 large chunks
1 small butternut squash - peeled, seeded and cut into large chunks
1 large red onion, peeled and cut into 10-12 wedges
2 tbsp. honey
2 tbsp. olive oil
3 large garlic cloves, crushed
2 tsp. paprika
1 tsp. chili powder
2 tsp. cumin
1 1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. turmeric
Clean the Cornish hens, removing any pin feathers. Rinse, pat dry
and set aside.
Prepare all of the vegetables. Wash the potatoes, wash and peel
the carrots, parsnips, squash and onion. Leave the potatoes whole,
and cut the rest of the vegetables into large chunks, all about
the same size. Place the vegetables into a large roasting pan.
In a small mixing bowl, combine the rest of the ingredients. Add
half of this mixture, about three tablespoons, to the vegetables
and mix the vegetables so that they all get lightly coated. Place
the roaster into a 375-degree, preheated oven and roast for 30 minutes.
As it roasts, divide the rest of the spice/honey/oil mixture among
the four half hens. Rub the spices all over the hens and under the
skin. Set aside until the 30 minutes is up.
Remove the pan from the oven and use a spoon or spatula to stir
the vegetables. Lay the hens on top of the vegetables, skin side
up, and return to the oven. Roast another 1 1/2 hours, or until
the hens and vegetables are browned and, when you insert a knife
into the leg, the liquid runs clear. Transfer everything to a serving
platter and serve.
This dish can be made ahead and reheated before serving. It serves
four.
HONEY GARLIC MIAMI RIBS
3 lbs. Miami beef ribs
1 cup honey
1/2 cup soy sauce
2 tbsp. fresh lemon juice
2/3 cup fresh orange juice
4 large garlic cloves, crushed
2 tsp. fresh ginger, grated
1 tsp. dark sesame oil, toasted
Place everything but the ribs in a saucepot and bring to a simmer
over medium-high heat. Simmer until the sauce has reduced down to
1 1/4 cups (about half), approximately 20 minutes. Remove from the
heat and let cool for at least 20 minutes.
In the meantime, prepare a baking sheet or a large roasting pan
by lining it with aluminum foil. Once the sauce has cooled slightly,
transfer half a cup of sauce to a bowl and use a pastry brush to
brush both sides of each rib with sauce. Arrange the ribs in the
pan in one layer (they can overlap). Pour any extra sauce over the
ribs. Cover the pan with aluminum foil and press at the edges to
make it air-tight. Place in a preheated, 350-degree oven and cook
for one hour.
Remove from the oven and carefully pull the foil back (be careful
of the steam). Pour off all of the liquid. If this is difficult
for you, transfer the ribs to another foil-lined pan. Brush both
sides of all the ribs with the remaining sauce, drizzling any extra
sauce over the ribs. Return to the oven and cook another 15 minutes,
uncovered. Remove from the oven and serve. This meal can be done
ahead and reheated before serving. It serves six to eight.
APRICOT CHICKEN IN PHYLLO
If you're serving more than one meat, cut each chicken breast
in half before wrapping in phyllo, using two sheets of phyllo for
every chicken half.
Apricot filling
2 small shallots, peeled and finely diced
2 tbsp. olive oil
2 tbsp. honey
1/4 tsp. salt
2 tbsp. fresh lemon juice
1/4 tsp. allspice
3 tbsp. apricot or peach nectar
1 cup dried apricots, cut into quarters
Chicken parcels
4 boneless skinless chicken breasts
1/4 cup margarine, melted
12 sheets phyllo dough
salt and pepper
Sauce
2 cups apricot or peach nectar
1 tbsp. honey
2 tsp. cornstarch
2 tbsp. cold water
Apricot filling: Heat the olive oil in a nonstick pan over
medium heat and add the shallots. Sauté until they start
to soften, two to three minutes. Add the rest of the ingredients
and simmer, stirring until the apricots have plumped up and the
liquid has been absorbed, four to five minutes. Remove from heat
and cool.
Chicken parcels: Lightly season both sides of the chicken
breasts with salt and pepper. Lay out one sheet of phyllo dough
and brush with margarine, add another sheet and brush with margarine
and repeat. You should have three layers of phyllo.
Place one chicken breast centred at the bottom edge of the phyllo.
Top with one quarter of the apricot filling, spreading the apricots
out across the breast. Fold the chicken and phyllo up once, so the
phyllo is covering the chicken, and then again, so the chicken is
rolled within the phyllo. Fold the excess dough on both the right
and left sides in, then brush with margarine. Finish by rolling
the chicken breast up completely in the phyllo, then place the parcel,
seam down, on a baking sheet lined with parchment and brush the
top of it with margarine. Continue with the rest of the chicken
breasts.
At this point, you can cover the chicken with plastic wrap and refrigerate
it for several hours before baking. You can also freeze the parcels,
making sure they're well wrapped. If frozen, make sure they are
completely thawed before baking.
Place the chicken into a preheated, 375-degree oven and bake for
30-35 minutes, until golden brown.
Sauce: While the chicken is baking, prepare the sauce. Pour
the fruit nectar and honey into a small saucepot or pan and bring
to a simmer over medium-high heat. Simmer for six to nine minutes,
or until the nectar has reduced to 1 1/4 cups, or about half. In
a small bowl, whisk the cornstarch and cold water together, then
add it to the nectar, whisking as you add it. Bring back to a simmer
and cook for one minute, or until the sauce has thickened slightly.
Serve with the chicken. Serves four.
Pam Reiss lives in Winnipeg and is the author of Soup
– A Kosher Collection.
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