L'Shanah Tovah (Happy New Year)! Last night was the beginning of the Rosh Hashanah. During this time of reflection and rejoicing, much of the celebration happens at the dinner table. The evening meal often includes the bounty of the autumn harvest, such as pomegranates, persimmons, and avocados. Honey is also significant during Rosh Hashanah, as it symbolizes the hope for sweet and joyful days in the year ahead. To ring in the Jewish new year, which is observed through Wednesday night, I made honey-glazed Cornish hens. Since Cornish hens are smaller, they can be roasted whole in less time than it takes to make a roasted chicken. To get this holiday recipe, read more. From Jewish Holiday Feasts by Louise Fiszer and Jeannette Ferrary Ingredients Glaze Directions Serves 8.
Honey and Cumin-Glazed Cornish Hens
1/2 cup honey
2 tablespoons orange juice
2 tablespoons fresh lemon juice
2 tablespoons balsamic vinegar
3 tablespoons cumin seed, toasted and crushed
3 tablespoons olive oil
1/2 teaspoon salt
12 teaspoon freshly ground pepper
4 Cornish hens, split in half
Salt and pepper
From Jewish Holiday Feasts by Louise Fiszer and Jeannette Ferrary
- Mix the glaze ingredients.
- Rinse the hens thoroughly with cold water.
- Pat the hens to dry.
- Brush the hens on both sides with the glaze before baking.
- Glaze the hens twice more during baking (see instructions).
- After the cornish hens are done baking, allow them to sit for at least 10 minutes. This technique will allow the juices to redis
- Serve alone or with a festival Fall side, such as couscous with dried cranberries.