Roast Cornish Hen with Sauteed Blueberries and Garlic

Here's a beautiful dish using fresh blueberries created by Cory Schreiber, chef of one of my favorite restaurants, Wildwood in Portland, Oregon. Don't be afraid to try this one. Despite the upscale look of this dish, it's actually quite simple to make.

Prep Time: 10 minutes

Cook Time: 40 minutes

Ingredients:

• 2 Cornish game hens or squabs, halved (about 3 pounds)
• 2 tablespoons Balsamic vinegar
• 1 teaspoon Salt
• 1/4 teaspoon Ground black pepper
• 16 Garlic cloves, peeled
• 2 tablespoons Unsalted butter, divided
• 2 tablespoons Honey
• 6 Thyme sprigs
• 1/3 cup Minced shallots
• 2 cups Fresh blueberries
• 1 tablespoon Red wine vinegar

Preparation:

Preheat oven to 375ºF. Rub hens with balsamic vinegar; season with salt and pepper. Place on a rack in a roasting pan; roast until thigh juices run clear, about 35 minutes.

To prepare garlic: Blanch cloves in boiling water. In a skillet, combine 1 tablespoon of the butter, the honey, thyme, garlic and 1/2 cup water. Simmer until liquid is reduced to a syrup and garlic turns golden brown, stirring often, about 20 minutes; remove thyme sprigs.

To prepare sautéed blueberries: In a skillet, over medium heat, melt the remaining 1 tablespoon butter. Add shallots; cook and stir until tender, about 3 minutes. Add blueberries; cook until they soften, about 4 minutes. Stir in red wine vinegar; simmer until mixture has a saucy consistency, about 2 minutes.

To serve: Arrange each hen half on wilted escarole, if desired. Spoon sautéed blueberries and sweet garlic cloves around hens.

YIELD: 8 portions (about 2 cups sauce)

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