Cooking update

Made dinner again. Successfully. She liked it alot.

I made the stuff below. I made minor changes, subsituted cornish hens for the pheasant......and a couple changes to the salad, otherwise as below.


Here's the first recipe:

Cranberry Glazed Pheasant: Makes 3-4 servings.

1 whole dressed pheasant (1 ½ - 2 ¼ lbs) skin on, trussed.
2 tablespoons butter, melted
Salt and pepper to taste
1 lb. fresh or frozen cranberries
1 cup sugar
1 cup orange juice
¼ cup orange-flavored liqueur
2 tablespoons grated orange peel
Orange slices and cranberries for garnish

Heat oven to 350 degrees F. Place pheasant breast-side-up in small roasting pan. Brush with melted butter. Sprinkle evenly with salt and pepper. Cover pan with foil. Roast for 45 minutes.Meanwhile, in 2-quart saucepan, combine cranberries, sugar and juice. Bring to a boil over high heat. Reduce heat to low. Simmer for 10 minutes, stirring frequently. Stir in liqueur and peel. Simmer for 5 minutes longer, stirring frequently. Remove glaze from heat.Remove foil from pheasant and spoon 1 cup glaze over pheasant. Continue roasting, uncovered, for 20-25 minutes, or until pheasant is tender and golden brown and juices run clear, basting frequently with pan juices.Remove pheasant from oven and place on warm serving platter. Spoon ½ cup remaining glaze over pheasant. Garnish with orange slices and cranberries. Serve remaining glaze with pheasant.

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An Israeli Salad
4 tomatoes, diced
1/2 medium cucumber, cut into 1/2-inch dice
1 small green pepper, cut into 1/2-inch dice
2 scallions, thinly sliced
1 cup coarsely chopped fresh parsley
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olice oil
1 teaspoon celery seed
3/4 teaspoon salt
1/4 teaspoon pepper