Fast & Festive Meal for the Jewish Holidays - Complete Menus, Rituals, and Party-Planning ideas for every holiday of the year

4 Cornish hens (about 1 1/2 pounds each)
Salt and freshly ground pepper to taste

Sauce

• 3/4 Cup apricot jam
• 1 1/2 cups orange juice
• 1 1/2 cups dry red wine
• 1 tablespoon ground ginger
• 1 teaspoon salt or to taste
• 2 teaspoon garlic powder
• 1 1/2 teaspoon dried thyme
• 2 teaspoon honey
• 2 teaspoon potato starch, dissolved in 2  teaspoon cold water
• 6 ounces dried apricots, cut in half if large
• 6 ounce dried prunes

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Fast and Festive Meals for the Jewish Holidays

Marlene Sorosky is used to winning awards. She won an IACP award for her Dessert Lovers Cookbook and a James Beard Award for Entertaining on the Run.

To make Sauce: In a medium saucepan, melt jam. Whisk in orange juices. Whisk in orange juice, wine ginger, salt garlic powder, thyme, and honey. Simmer over moderate heat, whisking occasionally, until thickened slightly and reduced to about a cups, about 10 minutes.  Remove from heat and set aside.

To Roast: Choose a shallow roasting pan or rimmed baking sheet into which the hens fit comfortably with about a 1-inch space between them.  If the pan is too large, the juices will evaporate and burn.  Line pan with a double thickness of heavy-duty foil.  Place hens breast side up.  Sprinkle with salt and pepper.  Roast for 10 minutes.  Remove from oven and brush with sauce. Roast for 30 to 35 minutes.  Remove from oven and brush with sauce. Roast for 30 to 35 minutes more, bushing with sauce every 10 to 15 minutes.  (Hens may be refrigerated overnight, the skin will shrink slightly, but the hens will taste fine.  Reheat at 425 degree for 7 to 10 minutes.)

While Hens Roast, Complete Sauce: Off the heat, stir potato starch into sauce.  Return to moderately high heat and bring to a boil. whisking constantly. Stir in apricots and prunes and simmer 5 minutes, or until softened. To serve, spoon sauce over heat.

Makes:  8 servings.

With the addition of dried apricots and prunes, you could call it a tzimmer sauce. If you wish to serve more than one half he per person, there is enough glazed and sauce for 5 hens, or 10 halves.

Prep Time: 20 to 30 minutes.

Bake Time: 40 to 45 minutes

Advance Prep: Hens may be roasted and refrigerated overnight.  Sauce may be refrigerated overnight.  Reheat before serving.  If too thick, thin with orange juice.