Wednesday, December 2, 2009

Cooking Light Magazine, Dec 09 Issue

About four years ago I ordered a 12 month subscription of Cooking Light magazine.

In an ironic turn of fate, I'm still receiving issues despite the fact that I never renewed and also moved no less than four times in that span of time.

If only US Weekly would make the same mistake.

Because, truth be told, I don't even really like Cooking Light magazine. The recipes are just too advanced for someone of my novice caliber (someone who sometimes has a bowl of Capt'n Crunch cereal for dinner).

Anyway, I actually read this month's issue. Because HELLO they had cookies on the cover! Cookies and chocolate!

I thought I would share with you two recipes from this month's issue that I thought looked tasty.

Roasted Cornish Hens with Cherry-Port Glaze
Ingredients (note there's only FIVE!!):
1/2 c cherry preserves
1/2 c port
1 T grated fresh ginger
1 T balsamic vinegar
2 (1.5 lb) cornish hens

1. Preheat oven to 400 degrees. Place wire rack on a baking sheet and coat rack with cooking spray.
2. In saucepan, combine preserves, port, ginger, vinegar and 1/4 tsp. salt. Bring to boil, cook 9 minutes until slightly thick, stirring occasionally.
3. Remove and discard giblets and necks from hens. Rinse with cold water and pat dry. Remove skin and trim fat. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under hen.
4. Sprinkle hen with salt and ground pepper.
5. Put hens on rack and bake at 400 for 15 minutes.
6. Pull hens out and brush with cherry mixture. Put back in oven and bake 40 minutes. (Brush with cherry mixture every 10 minutes)

Popcorn Brittle
Cooking spray
5 1/2 c popcorn without salt/fat
1 1/2 c sugar
6 T. light corn syrup
1/4 c water
3 T. molasses
1 T. butter
1/2 tsp. baking soda
1/2 tsp. vanilla extract
1/4 tsp. salt

1. Line a baking sheet with foil, coat foil with cooking spray. Set aside.
2. Place popcorn in a large ziplock bag, seal. Crunch popcorn and set aside.
3. Combine sugar, syrup and 1/4 c water in a medium saucepan over medium heat. Cook 1 minute or until sugar dissolves, stirring constantly. Cook, without stirring, about 8 minutes. Stir in molasses and butter about 5 minutes. Stir in baking soda, vanilla and salt. Stir popcorn into boiling syrup mixture. Working quickly, pour popcorn into prepared pan, spread to 1/4 inch thickness using a wooden spoon coated with cooking spray.
4. Cool completely and break into large pieces.



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