Cornish game hens brined

Cornish Game Hens

1/4 cup + 2 T. Kosher salt
1/3 cup sugar or honey
3-5 garlic cloves
1/2 T. black peppercorns, crushed
1 tsp. ground mustard
1 tsp. onion powder
2 1/2 quarts of warm water
2 Cornish games hens (mine were 24 oz. each)

Directions for Brining

At least 12 hours or more before you intend to cook your Cornish hens, start the brine.
Get out a large food-grade container. You can use a large pot if you have one large enough. Try to avoid metal if at all possible, because from what I’ve read it can do strange things to your birds!

Add the salt, sugar, garlic, peppercorns, ground mustard, and onion powder to your pot. Pour the warm water over it all and stir it so the salt and sugar dissolves.
Add your birds and place in the fridge covered. Flip half way through.

Roasting directions
Preheat your oven to 425 F. Once the oven comes to temperature, put the birds into the oven for 25 minutes. Turn down the temperature to 400 F and roast for another 20 minutes. Finally, bring the temperature down to 375 F and roast for another 25-30 minutes. 

 

Glüwine at home

Glüwine

Bottle glüwine
Cinnamon stick
Orange
Apple juice
Sugar
Brandy
Spiced rum
*amoretto optional substitute*

Pour out any much wine as you need we did about 3 glasses worth
Add 1 cinnamon stick, orange peeled (minimise the white pith) juiced and placed inside, Apple juice or cider 1/4 to 1/3 cup I'd guess, just shy 1 shot of the brandy and spiced rum each, and 10ish sugar cubes.  Heat on low for a while to get ask the flavors together and enjoy!

Scottish shortbread

Shortbread

Ingredients

2 cups of flour
1 1/4 teaspoons salt
1 cup of butter room temperature
3/4 cup confectioner's sugar. 
2 Tablespoons sanding sugar optional, for dusting on cooked shortbread

Instructions

Cream butter until light and fluffy.

Slowly add sugar, scraping down sides.

Mix flour and salt together. Add flour all at once, mix just until incorporated. Do not over-mix!

Using your hands, pat into a cookie sheet, about 1/3" to 1/2" thick.

Trim edges to make neat sides. Using a knife slice into rectangles about 2"x1 1/2". Prick with a fork three times on each rectangle. Put rectangles on a cookie sheet.

Bake for 20-25 minutes at 325* F. The shortbread should be pale and light golden. Dust with sanding sugar if desired. (I cooked mine a tad longer as I like them a bit crisper)

Haystacks

3.5 to 3 cups oats.  I like rolled oats so I use closer to 3 cups.
3/4 cup peanut butter
2 tsp vanilla
1 stick butter
About 1.5 cups sugar
1/2 cup milk
4 heaping tbs cocoa powder

Add the butter, sugar, milk, and cocoa powder in a saucepan.Bring to a rolling boil, and boil for 1 minute.

Stir in the peanut butter, vanilla, and oats and drop onto parchment paper paper.

Let cool until set, about 10-15 minutes.

Chicken meatballs with spinach and carrot

CHICKEN + CARROT + SPINACH MEATBALLS

1 lb ground chicken or turkey
1/4 cup applesauce or apple puree
1/2 cup shredded carrot
1/2 cup chopped spinach
1 egg
1/2 cup breadcrumbs 
1/2 tsp cumin
salt and pepper

Instructions
1. In a large bowl, place all of the ingredients. Gently fold together with your hands until everything is well incorporated. Let sit while you pre-heat the oven. 
2. Pre-heat the oven to 450 degree F and line a baking sheet with parchment paper, silicon mat or tin foil. 
3. Roll meat mixture into 1" balls. I find it helps to wet your hands throughout the process. 
4. Place the meatballs onto the baking sheet and bake for 10-12 minutes or until meatballs are cooked through and gently browned. 

SOMETIMES I add shredded cheese too.