Sunday lunch: Christmas edition.
1. Cornish Hens with Pomegranate-Molasses Glaze
I made the pomegranate molasses using an Alton Brown for Food Network recipe. Planning on using the leftover syrup for champagne cocktails on New Year’s Eve.
2. Wild-Rice Pilaf with Cranberries and Pecans
I nixed the parsley and soaked the raisins in hot water while the rice cooked to provide a soft texture to complement the crunchy pecans and chewy dried cranberries.
3. Pear Pavlova
Oh so light and fluffy and yummy! Leftover pears can be put to good use in a yogurt parfait. The syrup used in this could also be added to some kind of cocktail or maybe mixed with club soda.
