Serves 4

Confit is an old-fashioned alternative to roasting goose or duck legs. Here the frugal chef makes good use of the legs and thighs of the game hen to prepare a delicious confit that adds flavor and texture to the filling. Although the procedure is simple, there is a long baking time, so begin early

Goat Cheese Filling
1 teaspoon olive oil
1 tablespoon peeled and minced shallots
1 garlic clove, peeled and minced
3 ounces spinach, washed, cleaned, and dried
4 ounces goat cheese
4 ounces Game Hen Confit

Game Hen Confit
Legs and thighs from the game hens
1 garlic clove, peeled
2 sprigs fresh thyme
Cracked pepper to taste
3 cups (or enough to cover hen parts by 1‚ÅÑ2 inch) duck fat and/or olive oil

Stewed Vidalia Onions
3 tablespoons olive oil
6 cups thinly sliced Vidalia onions
1 tablespoon red wine vinegar
3 tablespoons sugar
1‚ÅÑ2 teaspoon salt
1 teaspoon chopped fresh thyme
Cracked black pepper to taste

Apple Cider Vinaigrette
1‚ÅÑ2 cup apple cider
2 tablespoons (about 1 small lemon) freshly squeezed lemon juice
1 tablespoon peeled and finely diced Granny Smith apple
1 tablespoon peeled and finely diced Red Delicious apple
1 tablespoon peeled and minced red onion
6 tablespoons olive oil
Salt and pepper to taste

Apple Ginger Pecan Butter
4 cups peeled and diced Granny Smith apples
1‚ÅÑ2 cup apple cider
1‚ÅÑ2 cup brown sugar
1 teaspoon minced fresh ginger
1‚ÅÑ2 teaspoon ground cinnamon
1‚ÅÑ4 teaspoon grated nutmeg
1‚ÅÑ4 cup chopped pecans

Cherry Tomato Garnish
1 tablespoon olive oil
1‚ÅÑ2 cup (about 2-ounce weight) stemmed and halved cherry tomatoes
3 tablespoons peeled and chopped red onion
1 teaspoon chopped fresh thyme
2 fresh basil leaves, thinly sliced
2 tablespoons chopped fresh parsley

4 whole game hens, breasts, legs, and thighs removed, breasts boned except for wing bone
1‚ÅÑ2 cup chicken stock (see Basics)
1‚ÅÑ4 cup olive oil
1‚ÅÑ4 cup Apple Cider Vinaigrette
1‚ÅÑ2 cup Cherry Tomato Garnish

To make the goat cheese filling: In a large saute pan heat the olive oil over medium-high heat and saute the shallots and garlic about 1 minute, just until softened, being careful not to burn the garlic. Add the spinach and cook about 1 minute, just until the spinach begins to wilt. Immediately remove the pan from the heat and transfer to a medium mixing bowl. When the spinach has cooled, fold in the goat cheese and game hen confit.

To make the game hen confit: Preheat the oven to 200 F. Season the legs and thighs with the garlic, thyme, and cracked pepper and place in a roasting pan with enough fat and or fresh oil to cover by 1‚ÅÑ2 inch. Cover the pan and continue cooking until the meat is tender when pressed. The skin should be crisp and evenly colored, but the fat should not turn more than a deep yellow. Remove the hen pieces from the fat and drain on paper towels. When cool enough to handle, remove the skin and shred the meat. If desired, strain the cooking oil and reserve for another use.

To stew the Vidalia onions: In a large saute pan heat the olive oil over medium-high heat. Add the onions and stir 1 minute. Cover and cook about 15 minutes or until the onions are tender, stirring occasionally. Uncover and add the red wine vinegar, sugar, and salt. Increase the heat to high and boil about 5 minutes or until the liquids have evaporated and the onions are deep golden and caramelized. Season with chopped thyme and pepper. Remove the pan from the heat and keep at room temperature.

To make the apple cider vinaigrette: In a small mixing bowl combine the apple cider, lemon juice, apples, and onion. Add the oil in a thin stream, whisking constantly. Season to taste with salt and pepper.

To make the apple ginger pecan butter: In a medium saucepan combine the apples, cider, brown sugar, ginger, cinnamon, and nutmeg. Cook over medium-high heat, stirring occasionally, until most of the liquid has evaporated. Transfer the mixture to the work bowl of a food processor fitted with a metal blade and pulse two or three times. The mixture should be slightly lumpy rather than smooth and puréed. Fold in the chopped pecans.

To make the cherry tomato garnish: In a small saute pan heat the olive oil over medium-high heat. Add the tomatoes and onion and cook until the onion is tender, about 5 minutes. Remove the pan from the heat and add the fresh herbs.

To cook the hens: Preheat the oven to 400 F. Stuff the boned breasts by loosening them from their skin, but keeping attached to the wing as follows. Lay the game hen breasts skin side down on the work surface. Being careful to leave the skin whole, pull the breast meat from the skin and spoon a tablespoon of the stuffing on the skin. Bend the meat back down onto the stuffing, and fold the skin around to partially enclose it. Lightly season with salt and pepper. Place the breasts skin side up in a roasting pan. Add the chicken stock and brush with the olive oil. Roast in the oven about 10 minutes or until the juices just begin to run clear. Remove from the oven and reserve the cooking juices.

To serve: Place 2 tablespoons of the stewed onions on each of the four serving plates. Add 2 tablespoons of the apple butter on one side of the onions, and place a hen breast on top. Drizzle 1 tablespoon each of the roasting juices and apple cider vinaigrette over the game hens. Finish with 1 tablespoon of the seasoned cherry tomatoes.

Here´s a highly unusual variation on the pour-soup-over-toasted-bread theme: a warm dessert soup using apples, with cinnamon-toasted brioche taking the place of the bread.

Serves 4

Apple Soup
4 large Red Delicious apples

1/4 cup lemon juice
1 Granny Smith apple
1 Red Delicious apple
1 Golden Delicious apple
3 teaspoons ground cinnamon
1-1/2 cup sugar
Eight 4-inch brioche circles
1 cup clarified butter

To make the soup: Preheat the oven to 350 F. Peel and core two Red Delicious apples and cut into very small dice. Spread the apple dice in a medium ovenproof saute pan or skillet and brown in the oven, 8 to 10 minutes. Take out of the oven and put over medium-low heat. Juice two Red Delicious apples. Immediately stir the juice into the browned apple mirepoix and let it come to a simmer. Strain through a chinois or fine-meshed sieve lined with cheesecloth. Keep warm.

Place the lemon juice in a shallow bowl. Cut the remaining apples in half and core. Cut into matchstick julienne; do not peel. As each group of julienne is cut, rinse in the lemon juice, then drain on paper towels.

Heat the broiler to high. Mix the cinnamon and sugar together in a shallow bowl. Put the clarified butter in another shallow bowl. Dip the brioche circles in the butter, coating both sides, then into the cinnamon-sugar mixture to coat. Place under a broiler until the sugar is melted; turn and melt the sugar on the other side. Remove.

Use large shallow serving bowls. Place a caramelized brioche circle in each serving bowl. Ladle warm apple soup around the base of the dessert. Sprinkle the fresh apple julienne into the soup.