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Divine Kosher Cuisine: Catering to Family and Friends
by Rise' Routenberg, Barbara Wasser

This recipe uses two-pound Cornish game hens cut in half, but if one-pound hens are available, they may be substituted.
Yield: 6 Servings



• 2 tablespoons olive oil, divided
• 3 Cornish game hens, 2 pounds each
• Salt, pepper, garlic powder, onion powder and paprika to taste
• 1/2 cup raspberry or apricot preserves
• 3 tablespoons lemon juice
• 1/4 cup sweet red wine
• 1 tablespoon cornstarch (use potato starch for Passover)
• 1/4 cup red wine vinegar
• Salt and pepper to taste
• 4 garlic cloves, minced


1. Preheat oven to 400°F. Prepare large roasting pan.

2. Rub 1 tablespoon of oil onto hens and sprinkle with seasonings. Place in pan and bake 35 minutes.

3. Heat remaining oil, preserves, juice and wine in saucepan. Dissolve comstarch or potato starch in vinegar and whisk into pan. Add remaining ingredients and bring to boil. Reduce heat and simmer until thickened.

4. Reduce oven temperature to 350°F. Pour glaze over hens and bake 45 to 60 minutes, basting occasionally until tender. Split 2-pound hens in half for serving.

Suggested Wine: Blanc de Noir


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