Stuffed Hens & a Cheese Platter
Since I am in holiday mode, and sticking with the stuffed bird theme, I made Cornish hens (remember those?) and stuffed them with a rice stuffing.
I cooked basmati rice, then mixed in a skillet w/ melted butter, pistachios and golden raisins, lemon juice, salt and pepper.
I stuffed this rice mixture into the cavities of the birds and baked at 375F for one hour.
It was a bit of a pain getting the rice out of the hens, but it was delicious with all the pan juices mixed in!
I made a cheese platter consisting of St. Agur blue cheese from France; Comte (the King of Gruyeres!); Jarlsberg from Norway; and a nice farmhouse cheddar from England called "Old Winchester", all from my local cheese shop.
I swiped some bread with the blue and placed a date on top.
I couldn't help myself.