-=> Quoting Bill Swisher to Dale Shipp <=-

 BS> asked for the pilsner ... What arrived was a "Golden" something
 BS> or other from a Seattle micro-brew place.  Tasted like
 BS> grapefruit that was teetering on the edge of going bad

That reminds me of a weird sparkling grapefruit wine served at the
Montreal pig roast so many years ago. As well as the Fido people
there were some RIME folk and a small handful of other people who
lived near Montreal from other groups. Eric Decker from Toronto who
was regular in rec.food.preserving had made the wine. Nobody truly
liked it. Michael and Barrie Lax were politely quiet. I may have
been the only one to have a second glass; I tend to be equally
fascinated with weird food and drink as well as excellent edibles.
                       
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cornish Game Hen And Wild Rice
 Categories: Cornish hen, Rice, Alcohol, Fruit
      Yield: 2 Servings
 
    2/3 kg Cornish game hen
           Wild Rice Stuffing
           Salt and pepper
     25 g  Butter
    1/4 c  Red currant jelly
     30 ml Brandy or cognac
           Salt
     15 g  Butter
      2 tb Minced celery
      2 tb Minced shallots or
    1/4 c  Minced onion
      2 tb Minced green pepper
      1 tb Minced parsley
    150 ml Chicken stock or stock from
           Simmered giblets
    1/3 c  Wild rice
    1/2 ts Mixed herbs such as basil,
           Chervil, marjoram
           Salt
 
  Thaw game hen and remove giblets. (Hint: Put giblets in a small
  saucepan with about 150 ml water and bring to a boil. Reduce heat,
  cover, and let simmer for 15-20 minutes if you have time so you
  can use the stock in the stuffing).
  
  Prepare Wild Rice Stuffing.
  
  Preheat oven to 190 C. Cut hen in half. Rinse and dry hen halves.
  Sprinkle salt and pepper on inner surfaces. Fill with Wild Rice
  Stuffing. Place a square of aluminum foil on each half; invert
  onto a small shallow baking sheet. Melt butter in a small saucepan
  and brush over hen halves. Bake 20 minutes.
  
  Add red currant jelly and brandy or cognac to remaining butter in
  saucepan. Heat and stir until jelly is melted and mixture is
  smooth. Brush jelly glaze over hen halves. Bake 20-30 more
  minutes, basting with glaze every 10 minutes. Move foil and hen
  halves together onto serving plates; slip foil out. Bring
  remaining glaze to a boil and season with salt. Pour over hen
  halves.

  Wild Rice Stuffing: Melt butter in a small saucepan over medium
  heat. Briefly saute celery, shallots or onion, and green pepper.
  Stir in parsley. Add chicken stock or stock made from giblets.
  Bring to a boil. Rinse wild rice in a small bowl and pour off
  rinse water. Add rice to boiling stock. Cover and slowly simmer
  for 45 minutes or until liquid is absorbed. Salt if desired.
  
  Recipe by: Elke Krausse in Bonn, Germany

MMMMM
 




Cheers

Jim


... Beowulf was actually written by & then translated by J.R.R. Tolkien.

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