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: Combine first 6 ingredients in a medium bowl; cut in margarine with pastry blender or two knives until pieces are the size of peas
1: With a fork, lightly stir in 2/3 cup of juice until dough is moistened and pulls away from sides of bowl
2: If it seems to dry, add a bit more apple juice
3: Dump dough onto lightly floured board and roll lightly to 3/4-inch thickness
4: Fold in thirds, roll lightly, and fold in thirds again
5: Roll out to 1/2-inch thickness
6: Cut into rounds with 1 1/2-inch or 2-inch cookie cutter
7: Gather cuttings, reroll lightly, and cut more biscuits
8: Place biscuits, touching, on a cookie sheet
9: Dip each sage leaf lightly in the egg white and place one on top of each biscuit
10: Bake at 425~ F 12 minutes or until lightly browned
11: Serve with chutney or a wild grape jelly or filled with tiny, thinly sliced pieces of turkey or with turkey salad
12: Fm: Michael Aichlmayr/Staff 71660,3540 From Gemini's MASSIVE MealMaster collection at www
13: synapse
14: com/~gemini