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Sauce for Cornish Game Hens?

post #1 of 10
Thread Starter 
I am feeding the extended family and since we are getting together around 11:00 am I thought I would do an extended appetizer menu. I am doing several Cajun dishes two of which are dark roux based, ABTs, salmon canap├ęs and I will split some game hens for the smoker.

After smoking I want to quarter the hens, serve them like a finger food. Can anybody recommend a sauce that would go with the smoked game hens?

post #2 of 10
This one is courtesy of Alton Brown:

Tart Cranberry Dipping Sauce

1 pound frozen cranberries
2 cups orange juice
3 cups ginger ale
2 T maple syrup
2 T light brown sugar
1/2 t kosher salt
1 orange zested

Combine all ingredients in a non-reactive saucepan and bring to a boil. Reduce heat and simmer, stirring occasionally, for 30-45 minutes or until liquid is reduced by half.

Carefully puree with stick blender or blender until smooth. Check for seasoning and serve in small ramekins.

Enjoy, John
post #3 of 10
Thread Starter 
You know, I have a bunch of Mayhaws that I could use instead of the cranberrys keeping it close to home and a bit of Steins cane syrup instead of maple.

Thanks for the directions, I hope you don't mind if I think outside the box a bit.

post #4 of 10
That sounds wonderful. Im going to have to jot that one down... The problem is that I have "jotted" so many down I end up losing them sooner or later.
post #5 of 10
sounds like a nice feast.
post #6 of 10
Sounds fabulous. What time should we be there?
post #7 of 10

Thanks for the directions, I hope you don't mind if I think outside the box a bit.


That is what this sight is all about.........go for it!

Good luck, John
post #8 of 10
Restraunt I worked in back in high school, we used to do a Kiwi sauce with cornish game hens that went awesome with them. Basic recipe is:

6 Kiwi skinned and cut into quarters
Juice of 1 lemon or 1/2 of an orange
1/4-1/2 C of honey
Pinch of ground cayane pepper
(optional zest of the lemon or orange)

Put it all in a pot an heat till it simmers, simmer for about 2-3 minutes. Dump into a blender and puree (carefull!! blending hot foods turns blender into a volcano, use a hand towel foled up to hold lid on tight!). Let it cool in the fridge - it will thicken up. Makes a very nice dipping sauce for game hens, ducks, ect. Fast easy and can make a few days in advance to cut down on last minute cooking.
post #9 of 10
Thread Starter 
That sounds unique Kiwi Sauce, no reason not to make two sauces


post #10 of 10
I liked it because it was a light clean tasting sauce. It didn't cover the flavor of the meat and didn't coat the inside of your mouth so much that you couldn't taste other stuff... lol.
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