Fig Glazed Cornish Game Hens
Full disclosure, I am not Jewish. When I was asked to create a main dish for Rosh Hashanah this year, I did research to be respectful of the religious beliefs and dietary restrictions of this holiday.
I decided to make a Cornish game hen recipe, I think they are perfect for a holiday meal and somehow seem special to me.
Rosh Hashanah is the New Year in Judaism. It is a celebration of the creation of the world and marks a fresh start. It is a time of reflection of the past year and to seek forgiveness for anything one feels they did wrong. It sounds like a lovely holiday to me!
There are many symbolic foods associated with Rosh Hashanah, figs being one of them. Figs are referred to in the Bible and are associated with Adam and Eve leaving the Garden of Eden and covering themselves with fig leaves.
Figs have lots of seeds and are eaten to symbolize the concept of being fruitful and multiplying. Also, since they have a long ripening period, they symbolize perseverance.
Carrots symbolize prosperity and a desire for increased blessings, so I had to include carrots somewhere in my recipe.
Sweet foods are eaten for Rosh Hashanah to symbolize hope for a sweet new year, so I made sure to include a little honey in the glaze for these Cornish game hens as well as some sweet Balsamic glaze from De La Rosa Real Foods.
Here is what you need:
2 whole Cornish game hens
¾ cup dried Calimyrna figs
2 tablespoons honey
1½ cups warm water
¼ cup De La Rosa Balsamic Glaze
2 carrots, chopped
1 yellow onion, sliced
5 sprigs rosemary
De La Rosa Organic Extra Virgin Olive oil
Kosher salt
Freshly ground black pepper
4 tablespoons Kosher dairy-free butter
Preheat oven to 400 degrees.
Scatter the carrots and onion in the bottom of a roasting dish to create a rack for the hens to sit on. Add the rosemary springs.
Rinse and dry the Cornish hens. Rub the outside with olive oil and season the cavities and outsides of the birds with salt and pepper. Tie the legs together with kitchen twine and tuck the wings under the bird. Place in the roasting pan and roast for 30 minutes.
Combine the figs, honey, and water in a bowl and cover with plastic wrap. Let sit for 20 – 25 minutes to rehydrate the figs. Strain the figs and reserve the liquid for the glaze.
While the hens are roasting, prepare the glaze. Put the fig liquid and butter in a small saucepan and bring to a boil over medium-high heat. Reduce until syrupy, about 8-10 minutes. Add the glaze and let cook another minute. Let it cool, it will thicken more as it cools.
Baste the birds with the glaze and cook for another 5 minutes, baste again and cook for another 5-10 minutes or until an instant-read thermometer reaches 160 degrees when inserted into the thickest part of the thighs. Do one final glaze and let rest for 10 minutes before serving.
Strain the liquid from the bottom of the roasting dish into a small pitcher and serve with the hens.
The onions and carrots are delicious, you can serve them as a side dish if desired.
For all who celebrate Rah Hashanah, I wish you a sweet and prosperous new year.
For more main dish recipes, go HERE.
Fig Glazed Cornish Game Hens
Ingredients
- 2 whole Cornish game hens
- ¾ cup dried Calimyrna figs
- 2 tablespoons honey
- 1 ½ cups warm water
- ¼ cup De La Rosa Glaze
- 2 carrots , chopped
- 1 yellow onion , sliced
- 5 sprigs rosemary
- De La Rosa Organic Extra Virgin Olive oil
- Kosher salt
- Freshly ground black pepper
- 4 tablespoons Kosher dairy-free butter
Instructions
- Remove the hens from the refrigerator and let them sit for about 30 minutes to come to room temperature.
- Combine the figs, honey, and water in a bowl and cover with plastic wrap. Let sit for 20 – 25 minutes to rehydrate the figs. Strain the figs and reserve the liquid for the glaze.
- Preheat oven to 400 degrees.
- Scatter the carrots and onion in the bottom of a roasting dish to create a rack for the hens to sit on. Add the rosemary springs.
- Rinse and dry the Cornish hens. Rub the outside with olive oil and season the cavities and outsides of the birds with salt and pepper. Tie the legs together with kitchen twine and tuck the wings under the bird. Place in the roasting pan and roast for 30 minutes.
- While the hens are roasting, prepare the glaze. Put the fig liquid and butter in a small saucepan and bring to a boil over medium-high heat. Reduce until syrupy, about 8-10 minutes. Add the glaze and let cook another minute. Let it cool, it will thicken more as it cools.
- Baste the birds with the glaze and cook for another 5 minutes, baste again and cook for another 5-10 minutes or until an instant-read thermometer reaches 160 degrees when inserted into the thickest part of the thighs. Do one final glaze and let rest for 10 minutes before serving.
- Strain the liquid from the bottom of the roasting dish into a small pitcher and serve with the hens.
- The onions and carrots are delicious, you can serve as a side dish if desired.
Nutrition
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