Cornish Hens and Plums on Baby Spinach

* Exported from MasterCook *

Cornish Hens and Plums on Baby Spinach

Recipe By : Country Living (July 1998)
Serving Size : 4 Preparation Time :4:00
Categories : Country Living (July 1998) Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***Balsamic Viniagrette** -- recipe follows

5 each ripe red plums -- halved and pitted
2 tablespoons onion -- finely chopped
1 tablespoon balsamic vinegar
1 tablespoon honey
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon celery seeds
1/4 each ground black pepper
2 each Cornish game hens -- (2 lbs.) split
1 5 oz. pkg. fresh baby spinach

**Balsamic Vinaigrette**
1/2 cup olive oil
1/4 cup balsamic vinegar
1/4 cup water
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Several hours or day before serving, prepare Balsamic Viniagrette: In pint
jar with tight-fitting lid, shake all ingredients. Cover and set aside until
ready to serve.

About 1 hour before serving, heat indoor or outdoor grill to medium. Coat
grill rack with nonstick cooking spray. On cutting board, finely chop 2 plum
halves. In bowl, mix chopped plum, the onion, vinegar, honey, cumin, salt,
celery seeds, and pepper. Lift skin on breasts of hens and spread 1/4 of plum
mixture under each.

Arrange hens, breast-side down, on grill rack 6 inches above heat and grill
until golden brown--about 20 minutes. Meanwhile, thread remaining 8 plum
halves on several thin metal or soaked bamboo skewers.

Turn hens and grill on remaining side 15 to 20 minutes or until juices run
clear when trhigh is pierced with fork. Brush plums with some of Balsamic
Vinaigrette and grill 3 minutes on each side. Pour remaining Vinaigrette into
cruet.

To serve, on large platter arrange spinach in an even layer. Place hens on
top. Remove plums from skewers and arrange with hens. Pass Balsamic
Vinaigrette.



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