Growing up my mother always cooked. I have lovely memories of the lunches she packed me and the yummy dinners she served my family. She taught me how to cook and I have some wonderful memories of us in our kitchen.
Unfortunately, when I was 12 years old, she was diagnosed with Multiple Sclerosis and her ability to do regular activities became very difficult. It was at this time that I started restricting my food intake and exercising more until I was hospitalized at age 14. While my journey had its ups and downs, I was finally able to find recovery. My mother, on the other hand, was not so lucky, as her decline was devastating and she passed away.
When I was 22, I met my current husband and felt as though my luck would turn around. Not only was he caring, supportive and thoughtful but he also had a family that treated me like their own. I was (and still am) especially touched by the way his mother embraced me. A fantastic cook herself, she shares many of her recipes with me and we discuss tricks of the trade often. One of my favorites is an Apricot Glazed Poussin, which I made for my husband the first time we celebrated his birthday together.
This dish reminds me that although I have experienced hardships, my life is ripe with sweetness. When I make this dish today, I remember the beginning of my relationship with my husband and how much we have grown together. I also feel so blessed to have built such a strong bond with my mother in law.
May this recipe bring love into your home as well :)
Apricot Glazed Poussin or Cornish Hens
2 tbsp. Butter
Drizzle of Olive oil
1 bunch Rosemary (chopped)
1 bunch Chives (chopped)
1 bag (about 750g) Roasting potatoes
2 Yellow onions
2 Poussin/Cornish hens
3/4-1 jar of Apricot preserves
Chop potatoes, carrots and onions and put in large roasting pan.
Lightly toss with olive oil. Season with salt and pepper.
Place Cornish hens over cut veggies.
Melt 2 tbsp. of butter in pan, add to that some chopped Rosemary and chopped chives. Pour over Cornish hens/Poussin and veggies
Bake in @ 375 F in oven for about 45 minutes
When the hens are browning, melt some apricot preserves in the same butter pan and pour on hens.
Don't cook that part too long (about ten minutes) as it burns easily once the apricot is on.
Place with some veggies and a whole Poussin.