Fall Into Entertaining Mode

This is the perfect time to entertain friends at home and bring fall to the table.

A dinner centered on Cornish hens, simply seasoned and roasted, finished at the end with a brushing of tangy orange sauce, is festive but not too difficult. Cornish hens are most easily handled by cutting them in half before roasting. Served family-style on a platter, they make a great presentation.

Pair them with a this smoky wild rice casserole with vegetables and currants. There’s enough cabbage and carrots in the mix to make a side vegetable unnecessary.

Mandel’s latest book is “Celebrating the Midwestern Table,” (Doubleday & Co., 1996).

*

ORANGE-GLAZED CORNISH HENS

TANGY ORANGE SAUCE

2 teaspoons butter or oil

1/4 cup minced celery

1/4 cup minced shallots

2/3 cup orange juice

1 teaspoon cornstarch

3/4 cup orange marmalade

1 tablespoon grated orange peel

1 tablespoon Dijon mustard

1 tablespoon balsamic vinegar

2 tablespoons ruby Port

Pinch cayenne pepper

Heat butter in 8-inch nonstick skillet over medium-high heat. When hot, add celery and shallots. Cook until softened, about 4 minutes.

Combine orange juice and cornstarch in saucpan; add marmalade, orange peel, mustard, vinegar, Port and cayenne pepper. Stir well. Simmer, uncovered, until somewhat thickened, about 5 minutes. Sauce will be flowing, not too thick. Puree in blender or food processor fitted with metal blade. (Can be made 2 days ahead and refrigerated.)

CORNISH HENS

4 Cornish hens, about 1 1/2 pounds each

Olive-oil-flavored nonstick cooking spray

2 teaspoons salt

1 teaspoon sweet paprika

1 teaspoon freshly ground pepper

Orange slices

Watercress

Split hens and remove backbone using kitchen shears (for easiest handling) or chef’s knife. Lightly coat surface of hens with olive oil spray.

Combine salt, paprika and pepper and sprinkle on hens. Arrange hens, skin-side up, in shallow roasting pan large enough to hold hens in single layer and lined with heavy-duty foil. (Can be done several hours ahead and refrigerated, loosely covered.)

Bake hens on rack placed in lower third of oven at 425 degrees until well-browned, about 50 minutes. Generously brush halves with Tangy Orange Sauce. Continue to bake until hens are deep bronze, about 5 more minutes. Brush again with Tangy Orange Sauce. Arrange hens, skin-side up, on warm platter. Garnish with orange slices and watercress.

Remove cooking juices and separate fat. Stir juices into remaining Tangy Orange Sauce and heat in saucepan. Serve on side with hens.

Makes 4 servings.

Each serving contains about:

774 calories; 1,425 mg sodium; 216 mg cholesterol; 50 grams fat;21 grams carbohydrates; 53 grams protein; 0.23 gram fiber.

SMOKY WILD RICE CASSEROLE

1 cup wild rice

2 cups water

1 1/2 tablespoons oil

1 cup chopped onions

1 cup sliced baby carrots

2 cups diced cabbage

1/2 cup currants

1 cup vegetable broth

1 1/2 teaspoons dried thyme

3/4 teaspoon salt

Freshly ground pepper

1 to 1 1/2 teaspoons liquid smoke, optional

2 tablespoons minced parsley, optional

Cook wild rice, covered, in water until tender, 30 to 50 minutes (makes about 3 1/2 cups). Drain. (Can be made several days ahead and refrigerated.)

Heat oil in 12-inch nonstick skillet over medium-high heat. Add onions, carrots, cabbage and currants. Cook until vegetables are heated through, about 2 minutes. Add 1/2 cup broth and thyme. Cook, covered, until carrots are tender, about 6 minutes.

Transfer to 2-quart baking dish along with cooked wild rice, remaining broth, salt and pepper to taste. Mix well. Can be made 2 days ahead and refrigerated. Let come to room temperature before baking.

Bake, covered, on middle rack of oven at 425 degrees until very hot, about 40 minutes. Stir in liquid smoke to taste. Adjust seasoning. Garnish with parsley. Serve hot.

Makes 4 servings.

Each serving contains about:

234 calories; 710 mg sodium; 0 cholesterol; 6 grams fat; 40 grams carbohydrates; 7 grams protein; 1.88 grams fiber.