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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Roasted Game Hens & Chanterelle Mushroom Recipe

Brought to you by Lanier Publishing Recipes

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Yield: 3 servings

Ingredients:
2 bunches fresh thyme
2 tablespoons kosher salt
2 game hens
2 teaspoons fresh ground pepper
4 carrots, peeled and cut into batons
4 small parsnips, peeled and cut into batons
1 head garlic, broken into cloves with skins left on
2 tablespoons pure olive oil
1/2 pound chanterelle mushrooms (or other mushrooms, such as morel)

Instructions:

Preheat oven to 450 degrees. Pick the thyme leaves off the stems and grind together with the salt, either with a mortar and pestle or in an electric coffee grinder. Save the stems. Season the inside of the hens with the thyme-salt, add some pepper, and stuff the cavity with the thyme stems. Oil the outside of the birds lightly with some of the olive oil, and season the skin with the thyme-salt and crushed pepper. Set aside.

Toss the carrots, parsnips and garlic in olive oil. Wash any dirt from the chanterelles in cool water and drain thoroughly. Arrange the vegetable mixture and the chanterelles around the edges of the pan and place the seasoned hens in the center.

Bake in a 450 degree oven for 15 minutes, then turn oven down 325 degrees and bake for 20 to 25 minutes, until the internal temperature of the hens is 160 degrees. Remove from the oven and allow to rest for 15 minutes.

To serve, cut the hens in half and serve with the vegetables; garnish with fresh thyme. Delicious with mashed potatoes or couscous.