A Holiday Entrée for 2:  CORNISH HEN WITH SAUCE OF GOURMET CHERRY PRESERVES – CABERNET WINE – SLICED RED ONION & SERVED ON A BED OF HERB DRESSING WITH BONE BROTH

For 2:

–Cornish hen (defrost in the refrigerator for 3 days)

–gourmet cherry preserves (1 cup)

–Cabernet wine (6 tablespoons)

–sliced red onion (one-half)

–herb dressing (I used Pepperidge Farm)

–bone broth (chicken, one-half cup)

–salt and pepper

–olive oil

1 – Place bone broth in a covered baking dish.  Microwave on high for 2 minutes.  Then add herb dressing.  Stir.  Set aside.

2 – Place the cherry preserves and red wine in a small mixing bowl.  Stir well.  Add sliced onions.  Pour into a large, deep, covered baking dish.  Season with olive oil.  Microwave on high for 3 minutes.

3 – Season the Cornish hen on both sides with salt and pepper.  Place in the sauce.  Add a few drops of olive oil.  Microwave on high for 6 minutes and 20 seconds.  When finished, turn over (with 2 spatulas), and microwave for an additional 6 minutes and 20 seconds.

4 – Heat the dressing for 2 minutes.

5 – Before serving, slice the hen into two parts, to the side of the backbone.  Serve atop dressing.  Add sauce.

6 – Serve the hen, dressing, and sauce hot.

–Cornish hen and sauce inspired by C. Mabry, chef.

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A Simple Dinner:  PARSLEYED COD WITH CREAMY CHERRY – VANILLA SAUCE ATOP JASMINE RICE

For 4:

–cod (size of 4 decks of cards, 1 pound)

–parsley (1 handful, chopped)

–cherry preserves (3 tablespoons, bottled)

–vanilla soy creamer (one-quarter cup)

–jasmine rice

–salt and pepper

–olive oil

1 – Place the cherry preserves in a small mixing bowl.  Slowly add vanilla soy creamer, stirring constantly. 

2 – Place the cod in a covered baking dish.  Pour the cherry – creamer sauce over the top.  Season with salt, pepper, and parsley.  Finish with a few drops of olive oil.

3 – Serve the cod and sauce hot, atop jasmine rice (follow instructions for microwaving on the package, as brands differ).

–cod inspired by C. Mabry, chef.

COD WITH SAUCE OF CRAB MEAT – CHERRY PRESERVES – BALSAMIC VINEGAR & TOPPED WITH GREEN ONIONS & PECAN CHIPS

For 4:

–cod (size of 4 decks of cards, 1 pound)

–crab meat (one-half small can, drained)

–cherry preserves (half a jar)

–pecan chips (one-fourth cup)

–balsamic vinegar (one-eighth cup)

–green onions (3 stalks, chopped)

–salt and pepper

–olive oil

1 – In a small mixing bowl, place cherry preserves.  Add balsamic vinegar slowly, stirring well.  Add drained crab meat, again stirring.  Finish with a few drops of olive oil.

2 – Place the cod in a covered baking dish.  Season with salt, pepper, and olive oil.  Pour the sauce over the top.  Chop the green onions, and sprinkle on top.  Finish with the pecan chips.

3 – Microwave the cod for 6 minutes on high; then microwave for 6 minutes on 50 percent power.

4 – Serve the cod and sauce hot.

–cod and sauce inspired by food.com web site.

COD GLAZED WITH CHERRY PRESERVES & BALSAMIC VINEGAR AND TOPPED WITH SLICED ALMONDS & GREEN ONIONS

For 4:

–cod (size of 4 decks of cards, 1 pound)

–cherry preserves (in a jar)

–balsamic vinegar (bottled)

–sliced almonds (one-fourth small package)

–green onions (3 stalks, chopped)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish.  Season with salt and pepper.  In a small mixing bowl, place 3 heaping tablespoons of cherry preserves.  Slowly add one-third cup of balsamic vinegar, stirring briskly.  Then pour the sauce over the cod.

2 – Sprinkle one-fourth small package of sliced almonds on top of the cod.  Finish with 3 chopped stalks of green onions.  Add a few drops of olive oil.

3 – Microwave on high for 8 minutes.  Cod is done when it begins to break apart.

4 – Serve the cod and sauce hot, atop brown or white rice (preferably jasmine).

–cod adapted from Vital Choice web site.