Business Hours: 
                        Monday - Friday    8:00 - 6:00
                        Closed:  Saturday and Sunday
                                    865-219-9921

   
     VALENTINE'S DAY IS RIGHT AROUND THE CORNER!!

                 Here is a great idea for a romantic
                            dinner and dessert!!


          Cornish Hens with Artichokes and Potatoes

                             

 

Ingredients

2  tablespoons lemon juice

1  tablespoon snipped fresh oregano

2  teaspoons olive oil

3  cloves garlic, minced

1  teaspoon snipped fresh thyme

1/2  teaspoon salt

1/4  teaspoon ground black pepper

1  9-ounce package frozen artichoke hearts, thawed

8  ounces small potatoes or tiny new potatoes, quartered

2  1-1/2-pound Cornish game hens

  Lemon slices (optional)

  Fresh oregano leaves and thyme sprigs (optional)

Directions

1. Preheat oven to 450 degrees F. In a large bowl, combine lemon juice, snipped oregano, olive oil, garlic, snipped thyme, salt, and pepper. Add artichoke hearts and potato; toss gently to coat. Using a slotted spoon, transfer artichokes and potato to another bowl; reserve garlic mixture.

2. Rinse hens; pat dry with paper towels. Tie drumsticks to the tails using 100-percent-cotton string. Tie wing tips to the breasts. Brush hens with some of the garlic mixture. Arrange hens on one side of a rack in a large roasting pan. Arrange artichoke hearts and potato on the opposite side of rack. Drizzle hens and vegetables with remaining garlic mixture.

3. Place roasting pan on middle rack of oven. Roast about 50 minutes or until juices of the hens run clear (180 degrees F) and vegetables are tender.

4. Arrange hens on a serving plates. Using a slotted spoon, transfer vegetables to plates. If desired, garnish plates with lemon slices, oregano leaves, and thyme sprigs. Using kitchen shears or a long heavy knife, cut the string between drumsticks and around breasts.   



    Sweethearts Chocolate Cheesecake


                    

 

Cheesecake base:
1 1/3 cups graham cracker crumbs
1/2 stick butter
1 tablespoon cocoa

Cheesecake filling:
6 ounces bittersweet or semisweet chocolate, chopped small
2 1/2 cups cream cheese
3/4 cup superfine sugar
1 tablespoon custard powder
3 large eggs
3 large egg yolks
2/3 cup sour cream
1/2 teaspoon cocoa, dissolved in 1 tablespoon hot water

Sauce:
3 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream
1 teaspoon dark corn syrup

Special equipment: 9-inch springform pan

Preheat the oven to 350 degrees F.

To make the base, process the graham crackers to make rough crumbs and then add the butter and cocoa. Process again until it makes damp, clumping crumbs and then tip them into the pan. Press the crumbs into the bottom of the pan to make an even base and put into the freezer while you make the filling.

Put a kettle on to boil.

Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly.

Beat the cream cheese to soften it, then add the sugar and custard power, beating again to combine. Beat in the whole eggs and then the yolks, and the sour cream. Finally add the cocoa dissolved in hot water and melted chocolate and mix to a smooth batter.
Take the springform tin out of the freezer and line the outside of the tin with a good layer of cling wrap, and then another layer of strong foil over that. This will protect it from the water bath.

Sit the springform tin in a roasting pan and pour in the cheesecake filling. Fill the roasting pan with just boiled water to come about half way up the cake tin and bake in the oven for 45 minutes to 1 hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it.

Peel away the foil and cling film wrapping and sit the cheesecake in its tin on a rack to cool. Put in the refrigerator once it is no longer hot, and leave to set, covered with plastic overnight. Let it lose its chill before unspringing the cheesecake to serve.

To make the chocolate sauce: very gently melt the chopped chocolate, cream and syrup. When the chocolate has nearly melted, take off the heat and whisk it to a smooth sauce. Let it cool a little, and pour it over the chocolate cheesecake on its serving plate.