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How To make Cornish Hens and Plums On Baby Spinach
***Balsamic Viniagrette**
recipe follows 5 each ripe red plums :
halved and pitted
2 tablespoons onion finely chopped
1 tablespoon balsamic vinegar
1 tablespoon honey
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon celery seeds
1/4 each ground black pepper
2 each Cornish game hens :
(2 lbs.) split
1 5 oz. pkg. fresh baby spinach
**Balsamic Vinaigrette** 1/2 cup olive oil
1/4 cup balsamic vinegar
1/4 cup water
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Several hours or day before serving, prepare Balsamic Viniagrette: In pint jar with tight-fitting lid, shake all ingredients. Cover and set aside until ready to serve.
About 1 hour before serving, heat indoor or outdoor grill to medium. Coat grill rack with nonstick cooking spray. On cutting board, finely chop 2 plum halves. In bowl, mix chopped plum, the onion, vinegar, honey, cumin, salt, celery seeds, and pepper. Lift skin on breasts of hens and spread 1/4 of plum mixture under each.
Arrange hens, breast-side down, on grill rack 6 inches above heat and grill until golden brown--about 20 minutes. Meanwhile, thread remaining 8 plum halves on several thin metal or soaked bamboo skewers.
Turn hens and grill on remaining side 15 to 20 minutes or until juices run clear when trhigh is pierced with fork. Brush plums with some of Balsamic Vinaigrette and grill 3 minutes on each side. Pour remaining Vinaigrette into cruet.
To serve, on large platter arrange spinach in an even layer. Place hens on top. Remove plums from skewers and arrange with hens. Pass Balsamic Vinaigrette.
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Alloro Pinot Noir with Cornish Hens pairing Menu
Pairings with the Alloro 2018 Pinot Noir
To pair with this Alloro Pinot Noir, we settled on Roasted Cornish Game Hens with a savory berry drizzle, Roasted baby potatoes with burrata, basil, spinach, and radicchio with lemon and a Minted pea mash.
We ran the gamut with herbs in these dishes; mint in the peas, rosemary in the game hens, basil in the potatoes. The wine paired well with all of these.
It pulled forward the mint in the peas in a lovely soft way, like a mother gently nudging a shy child into a well-deserved spotlight. The acid in the wine played nicely with the fat on the hens and then elevated the berries in the sauce. The lemon zest and acid as well as the savory notes in the roasted potatoes were brightened and accentuated by the wine. Even the bitter notes in the radicchio were elevated and rounded to a perfect level.
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