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: Scald milk and cool to warm
1: Mix cornmeal in boiling water and let sit 10 minutes
2: Add yeast to warm water and let sit foamy
3: add milk and salt and mix well
4: Add butter, sugar, yolks and mix well
5: gradually add to warm cornmeal mixture
6: Stir in enough flour to make a soft dough
7: Knead smooth and elastic on floured surface
8: let rise double in a greased bowl
9: Punch down and let rise double again
10: Shape into 2 1/2 inch balls( or larger, one ball to a muffin tin ) and place in greased muffin tins
11: Let rise double
12: bake 400 about 18 minutes or until golden
13: all rising are necessary to produce the lightest texture
14: Amount depends on how large your dough balls are, size of tins etc
15: Best eaten warm
16: Reheats well
17: Posted to EAT-L Digest 30 Nov 96 Recipe by: Joan, Reipe Archives From: Betsy Burtis <ebburtis@IX
18: NETCOM
19: COM> Date: Sun, 1 Dec 1996 18:17:40 -0500