Lemon Crystal Forty Three Recipes

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FORTY CLOVE CORNISH HENS WITH LEMON AND OREGANO



Forty Clove Cornish Hens with Lemon and Oregano image

Roasted garlic's buttery texture and sweet flavor are intensified when it is tucked inside and underneath the skin of Cornish game hens in this variation on chicken with forty cloves of garlic.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 10

40 cloves garlic, peeled, large cloves halved
13 sprigs fresh oregano
1 large yellow onion, peeled and cut into 1/4-inch half moons
1 rib celery, cut into 1/4-inch crescents
2 dried bay leaves
3 Cornish game hens
3 lemons, cut into quarters lengthwise
1/4 cup dry white wine
1/2 to 1 cup homemade or low-sodium canned chicken stock, skimmed of fat
1 1/2 teaspoons unsalted butter, melted

Steps:

  • Heat oven to 425 degrees. Cut 6 garlic cloves crosswise into very thin slices. Set aside in a small bowl. In another small bowl, set aside 12 cloves. Pick leaves from 3 or 4 sprigs oregano, and set aside in a small bowl. Set aside 3 sprigs oregano. Place remaining garlic cloves and oregano, onion, celery, and bay leaves in the bottom of a medium nonstick roasting pan.
  • With your finger, gently loosen the skin on the breast of the hens. Gently slide a few garlic slices and a few oregano leaves under the skin in a single layer. Place 4 garlic cloves, 1 sprig oregano, and 2 lemon wedges in the cavity of each hen; set aside remaining lemon wedges.
  • Tie each hen's legs together with kitchen twine. Tuck wings under breast; place hens in pan over the garlic mixture.
  • Add wine and 1/2 cup chicken stock to pan. Brush the skin with melted butter; transfer pan to oven.
  • Cook, basting occasionally and adding more chicken stock to pan if dry, until golden brown and internal temperature reaches 165 degrees when measured with a meat thermometer, 45 to 60 minutes. Remove hens from pan, and set aside on a board to rest 5 minutes before serving with reserved lemon wedges.

Nutrition Facts : Calories 438 g, Cholesterol 119 g, Fat 27 g, Fiber 1 g, Protein 36 g, Sodium 49 g

LEMON CRYSTAL FORTY-THREE



Lemon Crystal Forty-Three image

Categories     Liqueur     Vodka     Alcoholic     Blender     Cocktail Party     Lemon     Spirit     Party     Gourmet     Drink

Yield Serves 2

Number Of Ingredients 5

1/4 cup fresh lemon juice
4 teaspoons sugar
1/4 teaspoon freshly grated lemon rind
2 jiggers ( 3 ounces) Cuarenta Y Tres (Spanish herbal liqueur)
1 jigger (1 1/2 ounces) vodka

Steps:

  • In a bowl, stir together lemon juice, sugar, rind and 1 1/4 cups water until the sugar is dissolved.Pour the mixture into an ice tray and freeze into solid cubes. The lemon mixture may be prepared up to this point 1 day in advance.
  • In a blender, blend frozen lemon mixture, Cuarenta Y Tres, and vodka, scraping down the sides occasionally, until the mixture is smooth but still frozen. Divide the mixture between 2 stemmed glasses.

LEMON BAKED COD



Lemon Baked Cod image

..

Provided by Kathleen Riemer @darkinsanity

Categories     Fish

Number Of Ingredients 7

- 1 lb cod fish fillet
- 1/4 cup butter or 1/4 cup margarine, melted
- 2 tablespoons lemon juice
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
- paprika

Steps:

  • Cut Fillets into serving sections
  • Mix butter and lemon juice. 3 In another bowl, mix flour, salt and white pepper. 4 Dip fish into butter mixture; coat fish with flour mixture. 5 Place fish in ungreased square baking dish, 8x8x2 inches. 6 Pour remaining butter mixture over fish; sprinkle with paprika. 7 Cook uncovered in 350 degree oven until fish flakes easily with fork, 25-30 minutes. Garnish with parsley sprigs and lemon slices if desired. Read more: http://www.food.com/recipe/lemon-baked-cod-135272?oc=linkback

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