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Cornish Game Hen with Herb and Shallot Butter
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Serves: 4
Total preparation time: About 1 hour
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INGREDIENTS
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2 All-Natural Cornish Game Hens
Salt and freshly ground pepper
1/4 pound butter
5 shallots, minced
1 teaspoon rosemary
1 teaspoon thyme
2 tablespoons parsley, chopped
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2000 Argyle, Pinot Noir, Reserve
Drink Now through Dec. 2009
Rating: 90
Market Price: $24.00
Tasting Notes:
Lovely red fruit aromas rise from the glass of the ruby-colored 2000 Pinot Noir Reserve. This sweet, lush, tangy wine offers loads of cherries, raspberries, and spice flavors in its medium-bodied, well-delineated personality. Its finish is flavorful, structured, and long. Drink it over the next 7 years. |
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2000 Panther Creek, Pinot Noir, Pinot Noir Youngberg Hill Vineyard
Drink Now through Dec. 2009
Rating: 90
Market Price: $35.99
Tasting Notes:
Produced from 15 year old vines on a property south of McMinnville, the 2000 Pinot Noir Youngberg Hill Vineyard exhibits attractive rose and candied cherry aromas. This gorgeous wine is lush, sultry, and intense. Its medium-bodied, feminine personality bursts with sweet cherries, raspberries, violets, and currants. Projected maturity: now-2009. |
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2000 Cristom, Pinot Noir, Louise Vineyard
Drink Now through Dec 2010
Rating: 91
Market Price: $44.99
Tasting Notes:
From 7 year old vines, the medium to dark ruby-colored 2000 Pinot Noir Louise Vineyard is a deep, layered wine. Its intense, concentrated core of cherries, spices, and plums lingers throughout its wonderfully long finish. Medium-bodied, its soft, velvety texture caresses the taster's mouth. Projected maturity: 2003-2010.
For an Oregon winery, 2000 was a boring vintage because we didn't have to face drought, cold, harvest rains, or any other problems we had to try and surmount, said Steve Doerner, Cristom's winemaker. He went on to say that, I was so much in love with the 1999s that I overlooked the 2000s until recently. Now I see this vintage as close as can be to 1999 without reaching that year's peaks. |
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DIRECTIONS
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1. Preheat oven to 350°F. Cut each hen in half, sprinkle all over with salt and pepper, and bring to room temperature.
2. Melt butter in small fry pan and add shallots, rosemary, and thyme. Stir well and let bubble for about 5 minutes, then remove from heat.
3. Place hens in flat baking pan, skin side up, and baste with the butter sauce. Bake for 50 minutes, basting every 15 minutes. Garnish with parsley
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SERVING SUGGESTION |
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Serve with wild rice, leaf spinach, and a rosé wine. |
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©Lobel's
of New York, 1096 Madison Avenue, New York, NY 10028
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