Lemon Ginger Tea with Honey

It's Flu Season, and the only thing that seems to really make me feel better when I have a bona fide cold is Lemon-Ginger Tea with Honey. Crisp and spicy, deeply warming, soothing and fragrant, a cup of this is an amazing boon at any time, but especially when you feel yourself fighting off the germs of winter.

Grate fresh ginger root into a diffuser (or straight into your mug if you don't have a diffuser handy -- it will still work, but you might get some ginger bits in your tea, which is still fine). Pour boiling water over the ginger. Squeeze some lemon juice into the mug and add a healthy dollop of honey (my favorite these days is thistle honey, but any kind will work, with local being especially beneficial to the immune system). Let steep for a few minutes or longer. Sip.

Roasted Cornish Hen with Vegetables

There is something deliciously celebratory in serving Cornish game hen -- the dish simply looks as though it is an event in its own right. I like game hen better than chicken, since the flavor is much richer, the texture more velvety, and altogether it is a slightly more hedonistic experience. The use of sweet potatoes in this continues to bring a rich, unexpected flavor to the whole thing, while steamed asparagus provides a crisp freshness that is the ultimate counterpoint.

This makes light work of entertaining, and the beauty of hen is that with very little fuss, they serve two people each (one per person if you're being decadent), and you can spend some time soaking in the tub while the hens roast, decompressing before your guests arrive. Goes nicely with a petite syrah, or, even better, with champagne.


Layer in the bottom of the crock:
Sliced Shitake mushrooms
Large slices of onion
Chicken bullion, if desired
Several cloves minced fresh garlic

Nestle on top of the Mushroom Layer:
Two Cornish Game Hens (gibblets and necks removed, brined)
Two or three sweet potatoes, cut into thick slices
Three or four carrots, cut into inch-long pieces

Sprinkle oregano, salt and pepper over the whole dish, and add 1/4-1/2 cup water to crock. Cover and cook on high for four hours. Serve with steamed asparagus (or broccoli, or snow peas, or sugar snap peas).