2 TBSP soy sauce
2 TBSP balsamic vinegar
2 TBSP Sherry or Marsala wine
1/4 cup olive oil
2 shallots, minced
Salt and freshly ground black pepper to taste
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3 Cornish hens, about 1 1/2 pounds each, halved
1/4 cup dried cranberries
1/2 cup dry white wine
1 bunch watercress, stemmed, for garnish
1. In a small bowl, combine all the marinade
ingredients and stir to combine.
Put the hen halves in a lock-top plastic bag and
pour in the marinade. Turn
the hens in the bag to coat them evenly. Close
the bag and refrigerate for at
least 2 or up to 8 hours.
2. Preheat the oven to 425. Remove the hens from
the marinade and place them
in a roasting pan, breast-side up. Pour the
remaining marinade over. Roast the
hens, basting with the pan juices every 15
minutes, for 40 to 45 minutes, or
until golden brown.
3. Place the hens on a serving platter and cover
loosely with aluminum foil.
4. Add the cranberries and wine to the roasting
pan and set it on top of the
stove over medium-high heat. Cook to reduce the
juices for about 3 minutes, or
until the cranberries are softened. Taste and
adjust the seasonings. Spoon
over the hens, garnish with the watercress and
serve immediately.
Jenn's friend
Jamie in LA