Honey Lemon Thyme Cornish Game Hens

(Makes 4 servings)

Photo by Steven Freeman. Reprinted from Emeril at the Grill, HarperCollins Publisher, New York, © 2009 MSLO Inc. All rights reserved.

Ingredients

• 4 1-pound Cornish game hens
• 8 tablespoons (1 stick) butter
• 1 tablespoon plus 1 teaspoon chopped fresh thyme
• Grated zest of 2 lemons
• 4 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons freshly squeezed lemon juice
• ⅓ cup honey
• 1 tablespoon plus 1 teaspoon soy sauce

Directions

1. Position rack in center of oven and preheat oven to 500° F. Line a large baking dish with aluminum foil, and set aside.
2. Rinse hens well, inside and out, under cool running water. Pat dry with paper towels.
3. Combine 4 tablespoons of butter, thyme, and lemon zest in small bowl. Use fork to blend well. Divide mixture into 4 portions, and spread one portion under skin covering the breast of each hen. Combine 1 teaspoon salt with ½ teaspoon black pepper, and season cavities of hens. Truss hens, fold wing tips back and tuck under, and arrange hens breast side up in prepared baking dish.
4. Combine lemon juice, honey, soy sauce, and remaining 4 tablespoons butter in small saucepan, and warm over low heat until heated through. Divide honey mixture in half, and set aside one portion. Use some of remaining portion to baste tops of hens well. Season hens with remaining 3 teaspoons salt and ½ teaspoon pepper.
5. Transfer baking dish to oven and cook, basting hens with honey mixture about every 5 minutes. If necessary, tent hens with foil during last few minutes of cooking to prevent over-browning.
6. When hens reach an internal temperature of 165° F*, remove dish from oven and let rest for about 5 minutes. Discard honey mixture used for basting. Use reserved honey mixture to drizzle over hens before serving.

*Note: To check temperature, insert instant-read thermometer in thickest part of breast, avoiding any bones.

Honey Lemon Thyme Cornish Game Hens The Saturday Evening Post

The more you know about these powerful little berries, the more you will want them to become a bigger part of your family’s life.

“Blueberries have been loved in this country since the beginning, really,” explains Chef Scott Jenkins, the executive chef at Arlington, Virginia-based Extra Virgin restaurant. “They are delicious, versatile and healthy, so what’s not to love about a blueberry?”

According to the North American Blueberry Council, blueberries are a native American species. We produce roughly 90 percent of the world’s blueberries, making this country the leader in blueberry production. While blueberries are grown in over 30 states, with the harvest running from mid-April through October, the harvest peak is July.

Blueberries, according to the Academy of Nutrition and Dietetics, are one of the fruits with the highest amount of antioxidants, which are important in helping to fight aging, cancer, and heart disease. They are also high in dietary fiber, as well as Vitamins A and C. Although they ripen in warmer months, they can easily be frozen and used throughout the year. For the best results, freeze them unwashed, in a single layer, in freezer bags. When you are ready to use them, take out just what you need and wash them.

Here are five ways that you can incorporate blueberries into your diet:

1. Baked goods. Blueberries are great in pancakes, muffins and pies, whether for breakfast or dessert.
2. Sauces. Create your own sauce for pancakes and waffles, or use them in a savory sauce for your meat dishes.
3. Add-ons. Top a salad with blueberries or add them to grains, such as couscous or quinoa.
4. Dried. Blueberries that have been dried make a great addition to trail mix.
5. Soups and smoothies. Drinking blueberries is also a tasty way to get their benefits. Add them to soups, smoothies and fresh juices.

“Blueberries are sometimes overlooked, but they shouldn’t be,” adds Chef Jenkins. “They can add a lot to your dishes, and they offer a lot of health benefits. Using them is a win-win!”

Extra Virgin has an olive-oil-inspired menu and décor, and specializes in modern Italian cuisine. The restaurant, which is located in Arlington, Virginia, hosts a variety of live entertainment acts, featuring jazz music, and offers late-night dining. The restaurant options include such specialties as wood-fired pizzas, pastas, meat, poultry, and seafood, as well as vegetarian options. The restaurant offers lunch specials, as well as new weekly menu specialties.

Try Chef Jenkin’s Special Chilled Blueberry Soup

To learn more about Extra Virgin, visit their website at: extravirginva.com.

Cher Murphy, owner of Cher Murphy PR, covers a variety of interesting fields, including health and wellness, education, restaurants, travel, and entertainment.

Five Ways to Use Blueberries (and Why You Should) The Saturday Evening Post

Photo courtesy of Marina Marchese.

In 1999 Marina Marchese quit her job as creative designer for a small giftware company in New York City and settled into a more rustic routine at her little red cottage in Weston, Connecticut. Tired of commuting into the city and passionate about her new backyard beekeeping hobby, Marina decided to start a business based on her bees and the delicious honey they produced. With only limited savings, the artistic and free-spirited Marina worked odd jobs in catering and dog sitting to help pay the bills while she tended her first few hives.

Marina, then 37, was still a “new-bee,” as novice beekeepers are known. But she wanted to be the queen bee, so she studied every aspect of this industrious insect, from its fascinating social life inside the hive to the many varieties of honey it was capable of producing. She attended meetings at local beekeeper clubs and even traveled to England and Italy where honey tasting is on par with wine tasting.

It’s safe to say that artisanal beekeepers like Marina go to extremes, but the honey they produce is a far cry from the kind that you buy in a plastic-molded teddy bear bottle. Artisanal honey making emphasizes quality and character over quantity and consistency. To produce the finest honey, beekeepers become micromanagers of their honeybees, scouting optimal field locations, knowing when nectar flow begins, and selecting the best ways to extract honey when the season is done.

Beekeeping may seem like a dramatic departure from a career in design, but the passion and creativity Marina brought to her business were nothing new. Growing up, she knew she wanted to create art, but spent her childhood rebelling against parents who didn’t support her artistic nature. “I was this creative kid growing up in a corporate family,” Marina says. “My mother was always pushing me to go to college to study business. Creativity just wasn’t nurtured, and it certainly wasn’t treasured.

“As a kid I always doodled—and I always got in trouble. I doodled in cookbooks, on the walls, in the closet, and behind doors where my parents wouldn’t see it. I remember soaking in the tub as my grandma scrubbed ink off my legs because I doodled all over my body.”

A series of seemingly unconnected events brought Marina to beekeeping. In the late 1990s a neighbor saw her illustrations of bee characters—including a sassy queen bee—and invited Marina to check out his backyard hive of Italian honeybees. Unsure at first, Marina put on the beekeeper’s hat and veil and watched as her neighbor opened the hives. “I was mesmerized,” she says. “The bees were so well-behaved, but I kept thinking they were going to swarm and sting. That day I tasted fresh honey and was smitten.”

Honey sommelier Marina educates others about this culinary delight. Photo Courtesy of Marina Marchese.

She bought her first hive through mail order and tended bees on weekends. During the week she took the train to her job in the city. Some days she would cry because she was so unhappy with her job and the commute. One day Marina pulled a paperback novel, The Beekeeper’s Apprentice, from the borrowing rack at the train station. She took this accidental find as a sign that beekeeping was going to play a much larger role in her life. From that day forward she took greater interest in her hobby, joining bee clubs, reading books, and attending workshops.

Within two years honey from her first hive was ready for harvesting. Rather than give her honey away, as many backyard beekeepers do, Marina designed bottles with beautiful labels and prepared to sell her small first batch of 12 bottles at the local farmer’s market. She encountered some resistance from shoppers who weren’t quite sold on the idea of paying premium prices for something that has traditionally been a commodity.

“I pretty much starved that first winter,” she says. “I told myself, ‘I am talented, and I am going to survive.’ When I get interested in something, I go into it deeply. I had only scratched the surface of this amazing creature and wanted to know more.”

To survive she expanded her product line, selling beeswax lip balm and honey-based skin care products such as handmade soaps, facial scrubs, and foot rubs. And, taking full advantage of the bee’s bounty, Marina started to feed her artistic soul by painting with heated beeswax in a technique known as encaustic painting. About five years ago—and a full seven years after starting her business—Marina reached a financial milestone. She no longer had to work odd jobs to help pay her bills. Today Marina’s company, Red Bee Apiary, harvests approximately 100 gallons of honey per year, and is a favorite of regional chefs and gourmands alike. Demand is greater than supply, so she works with local beekeepers who meet her exacting criteria for artisanal honey to boost production.

Like a convert to a new religion, Marina wants others to share her passion for artisanal honey. She travels around the country talking to beekeeper groups and sponsors tastings at her apiary. She even wrote a book, Honeybee: Lessons from an Accidental Beekeeper, which encompasses not just her personal story but the history of beekeeping, bee behavior, tips for would-be backyard beekeepers, and the many ways honey can be used in food and healthy living. “My business brings together everything I’ve worked for in my life,” says Marina. “When you’re doing something you’re meant to do, everything just falls into place.”

Queen Bee The Saturday Evening Post

From her book, Honeybee: Lessons from an Accidental Beekeeper, these twice-baked cookies are a great treat at any time of the year. We recommend serving them with a cup of black tea or cappuccino—especially while there’s a chill in the air.

Note that the recipe calls for clover honey, which is honey obtained from bees that primarily eat clover flowers, and this can be purchased at your local grocer.

Honey Almond Biscotti The Saturday Evening Post

Honey Vinaigrette Marinade

Honey Vinaigrette Marinade

• 2 tablespoons olive oil
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 1 clove garlic, chopped
• Salt and pepper, to taste

In bowl, whisk ingredients together and that’s it!

Do you have a favorite homemade marinade? We’d love to share it.

Honey Vinaigrette Marinade The Saturday Evening Post