These babies were glazed with an apple-wine General Tso mixture. One of those things you begin making and a little of this and a little of that turns into a mouthful of WOW!
I do not make Cornish hens that often, not sure why, but duck seems to find its way into my oven more often. After just returning from a week of AWP, Association of Writers and Writing Programs convention in Boston, lots of walking, talking, and eating I am a bit pooped to say much more. Enjoy the pics, and if you get a chance just add chopped apples to a Asian glaze recipe and be prepared to be Wow'd.
"I experiment with Flavors"...
Elizabeth Stelling, hails from her home state of Texas and has been involved in the food industry via institutional, fast food, B&B's, ethnic eateries and other restaurants since she was fourteen. Now living n New Jersey she has ran her own cafe, teaches culinary classes, runs a small boutique catering and staffing business, restaurant consulting for NJWBO, is a personal chef and shares her love of cooking with local, organic, healthy, and natural ingredients with the community.
Chef E is a member of Slow Food and the American Wine Society, Princeton, New Jersey. She has published written works of poetry and media pieces, as well as ran Open Mics in the Princeton, NJ area.
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