New Holiday Classics From California Wine Country (NAPSA)—Theholidays create the expectation of traditional dishes, and the cook mayfeel challenged to find new ways to present old favorites. Even slight variations can start new traditions and oneof California’s most fabulous fruits—the fig—easily brings European flair to American family classics. Pairing the right wines with the mealis easier when old maximsare applied, such as white wines with poultry. Figs with certain white winesare an historic pairing used in entertaining throughout the world, and with these dishes,it’s an easy choice to make—FerrariCarano’s Alexander’ Valley Chardonnay provides a continuity of flavors that makeit a logical wine to drink throughout the meal. More American cooksare discovering the elegance figs contribute to a presentation, and with the availability of California figs that have been dried, they are simple to include in a broad arrayof dishes. This holiday feast, created by Executive Chef Jeffrey Madura of John Ash & Co. Restaurant in Sonoma County, stars Cornish game hens “pickled” in red wine and “wrapped”in prosciutto. Succulent figs macerated in wine vinegar and earthy spices provide a honey-like sweetness that’s balanced with the fresh lemon piquancy. Drizzling the hens with the reduction provides a heavenly sweet and sourcontrast. Figs are a perfect counterpart to the strong, rich blue cheese in these savory popovers. And the combination of figs and sweet potatoes in the puddingis so inviting and smooth that it’s practically a dessert. Cornish hens with “pickled” figs and prosciutto, blue cheese cs broiler until crisp, 3 to 5 minutes. Decrease the heat to 375F, and continue to cook for 30 minutes. Remove from oven, and carefully, since hens and pan will be hot, place slices of fig along the breast and wrap prosciutto across, Au i tucking under the wings. Continue to bake for an additional 20 to 30 minutes, or until A} = a rs TI internal temperature reaches 170F in the breast and 180F in the thigh. Let rest, loosely Figs from California wine coun- try bring Europeanflair to Ameri- canfamily classics. and fig popovers, and sweet potato and fig pudding—all stunning, yet deceptively simple. Visit www. californiafigs.com for all of these recipes and more. Cornish Game Hens with “Pickled” California Figs and Prosciutto 1 recipe “Pickled Figs” and the reserved liquid 8 (14% to 1% pounds each) Cornish game hens \% cup vegetable oil 2 tsp. koshersalt 1 tsp. freshly ground black pepper 8 thin slices prosciutto Place strained, reserved fig liquid in a medium saucepan over medium heat and reduce by half. Preheat broiler. Depending on oven size, hens can be browned in batches. Arrange Cornish game hens in large roasting pan (or pans), skin side up, brush on all sides with oil, and sprinkle with salt and pepper. Place under covered, for 5 to 10 minutes. Warm sauce and drizzle over each hen and serve with remaining whole figs on the side. “Pickled” Figs 2 cups granulated sugar 2% cups red wine vinegar 2% cups balsamic vinegar 2 cinnamonsticks (3” each), brokeninto 3 pieces 12 cardamom pods, crushed 1 whole star anise or 6 pods 12 round,thin slices, peeled, fresh ginger 8 thin slices lemon 12 whole black peppercorns 24 dried figs In medium, non-reactive pot, combine sugar, vinegars, cinnamon, cardamon, star anise, ginger, lemon and peppercorns. Place over medium heat, stirring occasionally, for 10 minutes. Add figs, cover, decrease heat to low, and simmer for 3 minutes. Remove from heat andlet figs cool in the syrup. Strain liquid and place in a medium saucepan over medium heat and reducebyhalf. Serves 8
