Haroset Stuffed Hens With Gravy And Sweet Potatoes Recipes

Steps:

• Hens: Preheat oven to 400 degrees. Drizzle a heavy-duty rimmed baking sheet or large, shallow roasting pan with oil.
• Rub cavities and skin of hens with oil, then season with salt and pepper. In a large bowl, toss together apples, matzo, walnuts, raisins, cinnamon, and wine. Season with salt and pepper. Divide stuffing evenly among body and neck cavities of hens. Tie legs together with kitchen twine.
• Transfer hens to prepared baking sheet. Roast until a thermometer inserted into thickest part of breasts (without touching bone) registers 165 degrees, 45 to 55 minutes. Transfer hens to a carving board; let rest 15 minutes.
• Gravy: Meanwhile, in a small bowl, whisk together 1/4 cup broth and potato starch. Place baking sheet over 2 burners and stir remaining 1 1/2 cups broth into pan drippings. Bring mixture to a simmer over medium-high, scraping up browned bits from bottom. Slowly whisk in potato-starch mixture and simmer, stirring constantly, until gravy is thickened slightly, about 1 minute. Strain through a sieve.
• Remove twine and cut hens in half lengthwise. Serve, with gravy.

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss sweet potatoes with oil and 1/4 teaspoon paprika; season with salt and pepper. Roast, rotating sheet and flipping potatoes halfway through, until browned, about 30 minutes.
• Meanwhile, in a large skillet, heat butter on medium-high. Add onion, bell pepper, and jalapeno, season with salt and pepper, and cook, stirring occasionally, until vegetables are soft and golden, about 10 minutes.
• Add roasted sweet potatoes to skillet with vegetables. Toss with remaining 1/4 teaspoon paprika, then strip the leaves from thyme sprigs into skillet; stir to combine. Check seasoning; serve immediately.

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, rub sweet potatoes with oil; season with salt and pepper. Bake until tender, 40 to 45 minutes. Let cool on sheet (keep oven on).
• Halve sweet potatoes lengthwise; scoop out 1/3 cup flesh from each half into a medium bowl. Add buttermilk and paprika to bowl. Mash until smooth; season with salt and pepper. Stuff sweet-potato skins with filling. (To store, refrigerate, up to 2 days.)
• Arrange sweet-potato skins on sheet; bake until lightly browned around edges, about 15 minutes.
• Meanwhile, in a skillet, cook bacon over medium until crisp, 5 to 8 minutes. Drain on a paper-towel-lined plate; crumble. Stir together sour cream and 2 tablespoons water; drizzle over sweet-potato skins. Garnish with bacon, paprika, and scallion; cut in half to serve.

Steps:

• Preheat oven to 450°F with rack in middle.
• Whisk together spices, 2 teaspoons salt, 1 teaspoon pepper, and oil in a small bowl.
• Pat hens dry and stuff cavity of each with 1/3 cup haroseth. Place hens in a large flameproof roasting pan and rub all over with spice mixture, including underneath skin of breast meat (loosen skin gently with your fingers). Tuck wings underneath body, then secure legs together with a wooden pick or tie with kitchen string.
• Roast hens 20 minutes, then brush with pan drippings. Continue to roast, basting every 10 minutes, until juices run clear when a thigh is pierced, 25 to 30 minutes more (45 to 50 minutes total). Transfer hens to a cutting board.
• Straddle roasting pan across 2 burners and boil drippings, scraping up brown bits, 2 minutes. Carefully add Sherry (it may ignite) and boil 2 minutes (or until flames subside). Add water and boil, stirring, until sauce is slightly thickened and reduced to about 1 1/2 cups, 4 to 5 minutes. Transfer sauce to a measuring cup and let stand 1 minute, then skim off fat (or use a fat separator).
• Serve hens, halved if desired, with sauce on the side.
• What to drink:
• Yarden Galilee Cabernet Sauvignon '05

Steps:

• Pat the game hens dry.
• Mix all other ingredients together to form a stuffing.
• Fill each bird and place on an oiled roasting rack Bake at 375F for about 1 hour.
• Split the birds down the middle and serve a half to each guest.

Steps:

• Trim excess fat in and around cavity of each hen; remove wing tips and reserve. Generously season cavity and exterior of each hen with salt and pepper. Reserving 2 tablespoons, rub hens with marinade and refrigerate, covered, for 6 hours.
• Preheat oven to 450 degrees with rack in upper 1/3 of oven. Place onions, carrots, celery, garlic, reserved wing tips and necks, thyme, and bay leaves in a large roasting pan. Position hens on top of vegetables so they are not crowded and tail ends meet in center of pan. Roast until the juices run clear in the legs when pricked with a fork, 45 to 60 minutes. During the last 10 minutes of roasting, baste hens with reserved marinade mixture.
• Remove hens from oven; let rest 15 minutes. Meanwhile, heat a grill pan over high heat. Using a pastry brush, brush cut-sides of pomegranate and treviso with olive oil; season with salt and pepper. Place cut-side down on grill pan, and cook until grill marks appear.
• Transfer some of the onions and treviso to a large serving platter. Top with hens and remaining vegetables. Drizzle with about 2 tablespoons gastrique. Garnish with grilled pomegranate and treviso. Sprinkle with pomegranate seeds, if desired.

Steps:

• Preheat oven to 400 degrees. Prick sweet potatoes all over with a fork; arrange on a parchment-lined baking sheet. Roast until very tender, about 1 hour, depending on size. Split open, drizzle with olive oil, and season with salt and pepper; serve.