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From the stage: Try out these recipes

Herb-Stuffed Roasted Cornish Hens
2 Cornish game hens (22 ounces each)
12 fresh sage leaves
4 lemon wedges
6 whole green onions, trimmed, divided
2 Tbsp. butter, melted
1 Tbsp. olive oil
1 Tbsp. lemon juice
2 garlic cloves, minced
1 tsp. kosher salt or sea salt
1/4 tsp. coarsely ground black pepper
6 small red potatoes, halved
Place hens in a greased roasting pan, breast side up. Gently lift skin from breasts and arrange sage leaves underneath the skin in a single layer. Place 2 lemon wedges and 1 green onion, cut up, into the center cavity of each hen. Tie legs of each hen together; turn wings under backs.
In a small bowl, stir together oil, butter, lemon juice and garlic. Brush half of mixture over hens. Sprinkle hens with salt and pepper.
Bake at 375 degrees for 30 minutes. Add potatoes and remaining whole green onions to roasting pan. Brush hens with remaining butter mixture. Bake 40-50 minutes longer or until meat juices run clear and potatoes are fork tender. Remove hens to serving platter. Stir potatoes and green onions to coat with pan drippings. Serve with hens.
Yield: 2-4 servings.
Strawberries al Moscato with Vanilla Cream
1 quart fresh strawberries, quartered
1/4 C. Gallo Family Vineyards Moscato
4 tsp. honey
2 tsp. lemon juice
2 C. heavy whipping cream
2 tsp. vanilla extract
1/4 C. sugar
Fresh mint leaves, optional
In a bowl, toss strawberries with the Moscato, honey and lemon juice. Let stand 10 minutes before serving. In a separate mixing bowl, combine the cream, vanilla and sugar until soft peaks form. Spoon berry mixture into chilled serving dishes. Garnish with vanilla cream and mint leaves. Yield: 8 servings.
Lemon-Nut Twists
2 1/4 C. all-purpose flour
3 Tbsp. sugar
1 package (1/4 ounce) active dry yeast
1/2 tsp. salt
1/3 C. milk
1/4 C. water
3 Tbsp. butter
1 egg
1/2 C. sliced almonds, toasted
1/3 C. packed brown sugar
1 Tbsp. grated lemon peel
2 Tbsp. butter, melted, divided
1 C. confectioners’ sugar
4 to 5 tsp. lemon juice
In a bowl, combine 3/4 cup flour, sugar, yeast and salt. Heat milk, water and 3 tablespoons butter until warm (105-115 degrees). (Butter does not need to melt.) Gradually add to dry ingredients; beat 2 minutes at medium speed, scraping bowl occasionally. Add egg and 1/4 cup flour; beat 2 minutes at high speed. With spoon, stir in enough remaining flour to form a stiff batter. Place in a greased bowl, turning once to grease top. Cover tightly with plastic wrap; refrigerate at least 2 hours or up to 3 days.
Combine almonds, brown sugar and lemon peel. Remove dough from refrigerator and punch down dough. Roll dough to a 21-inch by 8-inch rectangle. Brush middle third of dough with 1 tablespoon melted butter. Sprinkle buttered area with half of filling. Fold one of the remaining dough thirds over filling. Brush folded dough with remaining melted butter. Sprinkle with remaining filling. Fold remaining dough third over filling; pinch edges to seal. Cut into 8 (1-inch wide) strips. Holding each strip at both ends, twist in opposite directions three times. Place on a greased baking sheet. Cover; let rise in a warm place until doubled in size, about 30-40 minutes. Bake at 375 degrees for 15 minutes or until golden brown. Remove from baking sheet to wire rack to cool. Combine confectioners’ sugar and lemon juice. Beat until smooth. Drizzle over twists.
Yield: 8 servings.

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