What luck for us both. I’ve been searching for ideas for Cornish game hens and stumbled upon your post. This summer I picked up some old issues of Bon Appetit at a garage sale and just happen to have the December 1998 issue. I have paraphrased the instructions down to the basic points. Hope this gives you what you need. Thanks for the great idea. Happy Holidays.

Maple-Glazed Game Hens with Dates and Port

5 tbs olive oil
2 pounds chicken wings
3 cups chopped onions
1 ½ cups chopped carrots
4 fresh thyme sprigs
1 tsp whole black peppercorns
1 bay leaf
2 cups white port
4 cups chicken stock or low salt chicken broth
6 large dates, pitted, chopped
2 1 ½ - 1 ¾ lb Cornish game hens, halved, back bone removed
½ cup maple syrup
½ cup chopped shallots
1 Tbs chopped fresh tarragon

For the method you brown the wings, add the aromatics, then the thyme, peppercorns and bay leaf. Add the port and reduce by half. Add stock and simmer for 1 ½ hours. You then strain the sauce reduce further, add the date and simmer. It can be made ahead up to this point. To finish, mix the syrup, shallots, tarragon and the rest of the oil and pour over the hens. Let rest at room temp for an hour. Bake at 450 about 45 min. Reheat sauce and spoon over hens.

I made this on the weekend. Everyone loved it. The contrast of sweet and sour is just right. and I love that it has apple cider vinegar as a key ingredient.

I could not be happier to see that All About Braising is the November/December for 2009. I participated in the original thread in 2006. I've been away from Chowhound for awhile and I must say coming back and finding this as the COTM feels warm and comforting just like Molly Steven's recipes.

MMRuth, Thank you for pointing that out. (page 29)
Most things do call for Fish Sauce and my Step-Daughter will *not* eat any fish or seafood. This will be a great work-around for me on that.

Me too, a well seasoned, pre-heated 10" cast iron. Perfect size.
Enjoy.

Yes, I was looking for a substitute for white wine vinegar or even champagne vinegar. I think I will use your rec for the red wine vinegar for tonight (which I have). I’ll taste along the way and get the right balance.

Here is a link for an Apple Cinnamon Baked French Toast that sounds pretty good. All the prep is done the night before. It would be great with the challah.

http://mysisterskitchen.wordpress.com...

Good luck with moving day!

I love doing romantic indoor picnics. Hmmm maybe that's what I'll do this V-Day.

Agree with the suggestion for some good salami or sausage. You could also consider some pate. Or how about some seafood. You could prep some shrimp/prawn skewers and cook them up in a flash on the stove. I’ve also prepped some Oysters Rockefeller in advance and then pop them in the oven when ready for our picnic nights.

I come across recipes frequently that call for white wine vinegar. Should I go out and buy a bottle or will my rice wine vinegar (unseasoned) work as a substitute? Currently it’s for mint vinaigrette for lamb chops.

I know the rice vinegar is milder so would I increase the quantity to compensate or kick it up with some lemon? Let me know your thoughts. Thanks.

Very nice. Not too bright.

Thanks, I guess it really is that basic. Like you say, easier to tell on some cuts of meat over others. Maybe I’ll line up with the wood grain on the cutting board :-)

Often, a recipe states to slice with or against the grain of the meat.
Is there a standard way to tell?

Zuni Roast Chicken with Bread Salad

Made this tonight – my first Zuni Chicken!

I chose a free range chicken and salted 3 days ahead. It really was the BEST roast chicken we have ever had. Previously our favorite was Marcella’s with the lemons but tonight’s Zuni won out in a big way. I was really impressed with how moist and flavorful the breast meat was. The skin was great although I found it a bit too salty. Now that I’m familiar with the method I can’t wait to make it again and tweak things a bit.

I also made the bread salad. Really fun dish – rave reviews. Can’t wait to do both of these again.

Sea Bass with Leeks, Potatoes, & Thyme

This was really delicious and super easy to prepare.

The fish was infused with flavors of thyme and butter and was served over the potato and leek mixture in a silky buttery stock. Really delicate flavors but perfectly balanced. Very good. I will make this again.

I second Rogers. High quality, nice packaging.
Here is a link to their site.

http://www.rogerschocolates.com/

I really like the idea of an Asian pick for Feb.
Hopefully something that is not "too new" and avail at the Library.

I'm making braised Lamb Shanks.
House is smelling soooo good right now.

I would pass on the Ikea one and check out the Mario Batali line of cookware, made by Copco. High quality, beautiful and at a much lower price point than Le Creuset.

Yes, it is double the price of the Ikea pot but the difference in quality is quite significant. Agree with the others in that you would be better off with a larger pot (6 qts) and I think you will find occasion to use it WAY more than a few times a year.

I second the Vanilla.

Here is my post describing how I make Phyllo Purses.
Hopefully helps.

http://www.chowhound.com/topics/342735

Hey, I bought those wine and cheese stamps from Canada Post.
And, yes it was because of the food theme. Still have them. They seem too pretty to use.

As for other things, I have bought food themed calendars.

I’m making a Royal Icing and need to find powdered egg whites. Both chain groceries I have tried so far have not carried it. Any ideas where to find this?

North/West Vancouver preferred.

Thanks in advance.

Sorry. It is Wednesday and Sunday.

If anyone is interested in catching this it will air on Food Network Canada Wednesday December 12 and repeat on Sunday.

Zuni Café.

Head to Granville Island. At least 3 locations in the market.
VERY fresh. Great variety too.

I have the 6 quart pot in Pesto color and really love it. The quality is very good - no flaws. Everything I've made using it has come out as expected and clean up is super easy.

I do not agree with a comparison of the Batali pots and the ones that Ikea has on offer. The Batali line is far superior in quality in my opinon.

I guess the real test will be time to see how it wears with regular use as compared to Le Creuset. At this point I'm a real fan.

We recently dined at the Moustache Café.

It is in an old heritage house and is quite cozy.
We both had a wonderful wild mushroom soup with white truffle oil to start. Our mains were good and we ended with a really nice light lemon cheesecake and delicious coffee.

Good wine list too.

http://www.moustachecafe.ca/index.php

Brie & Cranberry Phyllo Purses

You will need:
One package phyllo dough
Unsalted butter
Brie
Frozen cranberries

Prepare 3-4 sheets of phyllo by brushing with melted unsalted butter and stacking. Cut sheets into 4-5 inch squares (a pizza wheel cutter works great)

Into center of each phyllo square place a 1 inch chunk of brie and one cranberry. Gather up all sides of the phyllo to form a bundle or little purse that is cinched in at the top with the jagged edges of the phyllo at all angels. If the sides don’t adhere, brush on additional melted butter to keep in place.

I always freeze right away on cookie sheets and bake later from frozen. Bake at 350 for about 10 min or until the points of the purses turn golden.

These end up being very pretty and I love the flavor contrasts.

Sure, I'll post it on the Home Cooking board.