4 : Hens
2 : Apples
1/2 : c Honey
12 : oz Frozen apple juice*
1 : ts Cinnamon
6 : tb Unalted butter
1 : /2 Teapsoons crumbled dried
-thyme : -thyme
1 : /2 ts Crumbled dried sage
2 : ts Freshly grated lemon zest
1 : ts Salt
4 : 1-1/2-pound cornish hen;
-rinsed : -rinsed and patted, dry
1 : /2 lb Shallots; trimmed and peeled
1 : /2 tb Vegetable oil
1/2 : c Chicken broth
1/2 : c Red wine
1/2 : c Water
2 : ts Cornstarch dissolved in
0: In large bowl, dissolve sugar in warm water; sprinkle yeast into water and let stand 10 minutes or until frothy
1: Add 2-1/2 cups of the flour, salt, butter and egg yolk
2: With electric mixer, beat mixture at high speed for 2 minutes
3: With wooden spoon, stir in cornmeal and enough of remaining flour to make a soft dough that leaves the sides of the bowl
4: Turn out onto floured board and knead for 6 to 8 minutes or until dough is smooth and elastic
5: Cover with inverted bowl; let rise for 20 minutes
6: Knead dough for 1 minute
7: Divide into 24 pieces and shape into smooth balls
8: Oil a large, rimmed baking sheet (about 17 x 11 inches) and sprinkle lightly with cornmeal
9: Evenly space dough balls in pan
10: Cover with oiled sheet of waxed paper, then with plastic wrap
11: Place in the refrigerator for 4 hours or up to 24 hours
12: Remove from refrigerator (do not remove wrapping); let stand at room temperature for about 2 hours or until almost doubled in size; pierce any air bubbles with toothpick
13: Beat egg white with 1 tsp water; brush on top of rolls and sprinkle lightly with corn meal
14: Bake in 400F oven for 15 to 20 minutes or until golden brown Transfer to rack to cool
15: Makes 24 rolls Per roll: 150 calories,2 g fat, 28 g carbohydrate,4 g protein Preparation time: 45 minutes Baking time: 15 to 20 minutes Jalapeno Cheddar Butter: In food processor, blend 1-1/2 cups shredded old Cheddar cheese with 1/2 cup softened butter until smooth
16: Add 2 tbsp finely chopped pickled jalapeno peppers; pulse just until combined
17: Transfer to crock or bowl; cover and refrigerate for up to 2 days
18: Let stand at room temperature for 1 hour before serving
19: Makes about 1 1/3 cups
20: Per 2tsp: 49 calories, 5 g fat,
21: Ol g carbohydrate, 1 g protein
22: Scanned and formatted by Carole Walberg NOTES : These rolls can be shaped and refrigerated up to 24 hours before baking Recipe by: Homemaker's Magazine Nov/Dec'97 Posted to recipelu-digest Volume 01 Number 359 by Bob & Carole Walberg <walbergr@mb
23: sympatico
24: ca> on Dec 11, 1997