Honey roasted game hens

A friend told me about a site which searches for recipes sort of like a search engine just for recipes.   I found this one. It is one that I lost before there was an internet and could not find it but here it is. My son confirmed it tastes like the old recipe and it was his favorite as a kid. I thought I'd recreated the recipe but forgot that there was hoisin sauce in it. That made it. It even looks and sounds like the way I wrote recipes 15 years ago. 

This is a game hen with honey orange sauce, steamed medium grain rice and a salad of cucumber, carrots, celery and radish. The dressing was just lime juice, olive oil and salt.




Cornish Hens with orange sauce

2 Cornish hens, halved
3/4 cup fresh orange juice
1/2 cup honey (ORANGE HONEY , IF POSSIBLE)
1/4 cup soy sauce
2 tablespoons hoisin sauce 
2 tablespoons minced orange rind
3 cloves garlic minced
1 tablespoon minced fresh ginger root
2 teaspoons oriental sesame oil
sesame seed

1. MIX MARINADE INGREDIENTS.
2. PLACE HENS IN BAKING DISH, SKIN SIDE DOWN.
3. POUR MARINADE OVER.
4. COVER AND REFRIGERATE 24 HOURS, TURNING ONCE.
5. PREHEAT OVEN TO 400 DEGREES.
6. TRANSFER HENS TO SHALLOW BAKING DISH.
7. PLACE MARINADE IN HEAVY SMALL SAUCEPAN AND BOIL UNTIL REDUCED TO 3/4 CUP, ABOUT 12 MINUTES.
8. BRUSH BOTH SIDES OF HENS WITH MARINADE.
9. ARRANGE SKIN SIDE UP IN PAN.
10. ROAST 5 MINUTES.
11. BASTE HENS.
12. COOK TEN MINUTES LONGER.
13. REDUCE OVEN TEMPERATURE TO 350 DEGREES.
14. BASTE HENS AND COOK 10 MINUTES.
15. SPRINKLE HENS WITH SESAME SEED AND ROAST UNTIL COOKED THROUGH 10 TO 20 MINUTES.
16. LET STAND 10 MINUTES BEFORE SERVING.


Salad was carrots and cucumbers sliced thin with a vegetable peeler, then sliced long ways and tossed with some cubed radishes and diagonally sliced celery.  Dressing was juice of one lime, about an equal amount of olive oil and Kosher salt to taste.


Rice steamed in a rice cooker then shaped by putting in a paper cup.