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Never had Cornish hens...What is the flavor like? Are they just a smaller bird?
They aren't really Cornish Game Hens. They are Cornish cross chickens killed young when they are not nearly full grown. Cornish Game Hen is a different type of chicken, but the USDA ruled that a small chicken is a small chicken, no matter what breed of bird, and the Cornish cross are very readily available and fast growing, very much unlike the rare and slow growing Cornish Game chicken.
But short answer: yes, they are little single serving chickens and quite tender and nice to eat.
It took me a little while to figure the menu out. As a general rule we spend Easter either on vacation or we head down to Newport, Rhode Island. I'm pretty sure neither of those options are open to us.
Anywho this is what we decided on for our little family of four. Deviled eggs and I ordered a large antipasto salad for appetizers to pick at early in the day. For the main course we are doing two racks of lamb rubbed with ras el hanout served with a red wine, honey and balsamic reduction. The sides will be garlic mashed potatoes and sauteed dandelion greens. Dessert will be make your own ice cream sundaes.
I plan on pulling out my good China. I will try to not nag my boys to be careful with it!
We normally have ham but since we are trying to avoid the grocery store we plan to thaw out a pork tenderloin we found in the freezer. We also still have some fresh carrots so we'lll make those with some ruce (we got a giant bag of it). Not traditional probably but you do what you can these days!
We had planned on hosting about 15 friends for a "Lamb AND Ham Easter Dinner." Obviously, that's not happening. I'll fix what's in the freezer or maybe run down to the vietnamese restaurant for bahn mi sandwiches.
OP lamb. This year, more than ever, do something special.
(PS boneless lamb is $5.99 per pound at our Costco.)
No special Easter dinner here, we’ll likely grill. I made hot cross buns this afternoon though, it’s a tradition and makes it feel more like Easter a little bit. Currants popped out constantly as I kneaded the dough and I used fresh orange zest instead of candied peel. The cross is flour and water and sugar syrup was lightly brushed on when they came out. My yeast is from 2016, a pound red bag of SAF instant kept in the freezer, and it still foams up beautifully when I proof it. The kitchen smells wonderful.
Last edited by jean_ji; 04-11-2020 at 05:29 PM..
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