FULL MOON RISING ~ (SIMPLE SUNDAY NIGHT SUPPER) CORNISH GAME HENS with APPLE THYME GLAZE / WHIPPED DIJON CAULIFLOWER

"Soon as the evening shades prevail,

The moon takes up the wondrous tale,

And nightly to the listening earth

Repeats the story of her birth."

~ Joseph Addison

FALLING LEAVES MOON

Ginaakwe-giizis

(Ojibwe)

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CORNISH GAME HENS with APPLE THYME GLAZE

~ Savory taste of autumn, company fare, or perfect

for a simple Sunday supper (October1992 Bon Appetit)

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1 large Cornish Game Hen (pheasant or duck also good), cut in half, backbone discarded

coarse salt & freshly ground black pepper

3 tsp. extra-virgin olive oil

1 Tbsp. minced shallot

2 Tbsp apple jelly

1 tsp chopped fresh thyme (1/2 tsp. crumbled dried)

2 tsp. cider vinegar

Apple slices

Fresh thyme sprigs

• Preheat broiler. Heat 2 tsp. oil in heavy small saucepan over low heat. Add shallot and saute until translucent, about 2 minutes. Add apple jelly and chopped thyme and stir until jelly melts. Mix in vinegar. Set glaze aside.
• Rub hen halves with remaining 1 tsp. olive oil. Season with salt and pepper. Place hen halves skin side down in broiler pan. Broil about 5 inches from heat source until brown and crisp, 10 minutes. Brush glaze over. Turn hen halves over. Broil skin side up about 5 minutes or until just cooked through and juices from thigh run clear when pierced. Brush skin with glaze and broil just until glaze begins to color, about 1 minute.
• Arrange hen halves on plates. Garnish with apple slices and fresh thyme sprigs. Serve with baked autumn squash and Whipped Cauliflower Dijon. (2 servings, easily doubled)

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WHIPPED DIJON CAULIFLOWER

~ A delicious keeper recipe for all seasons

(slightly adapted from Recipezaar.com)

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1 head cauliflower (about 6 cups florets)

1/3 cup heavy cream

1/4 cup sour cream

3 Tbsp. unsalted butter

1 Tbsp. Dijon mustard

1/2 tsp. coarse salt

1/2 tsp. white pepper

1 cup grated Gruyere cheese

2 Tbsp. thinly sliced fresh chives

• Preheat oven to 350 degrees.
• Lightly spray a 1 1/2 quart gratin baking dish with cooking spray and reserve.
• Break cauliflower into florets and boil until totally tender, about 5 minutes (mashable but not mushy). Drain well, transfer to food processor . Add cream, sour cream, butter, Dijon, salt and pepper. Process until mixture is a thick smooth puree. Pulse in 1/2 cup of grated Gruyere. Transfer mixture to gratin baking dish and sprinkle with remaining cheese.
• Bake in preheated oven for about 30-35 minutes or until heated through and the cheese is melted and slightly browned. Sprinkle with chives to garnish. (6 servings)