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Roast Cornish Game Hens with Sauteed Blueberries and Sweet Garlic Cloves

INGREDIENTS:4 halves Cornish game hens or squabs, halved (about 3 lbs.)
2 Tbsp. balsamic vinegar
1 tsp. salt
¼ tsp. ground black pepper
16 garlic cloves, peeled
2 Tbsp. unsalted butter, divided
2 Tbsp. honey
6 thyme sprigs
1/3 cup minced shallots
2 cups fresh blueberries
1 Tbsp. red wine vinegar DIRECTIONS:Preheat oven to 375°F. Rub hens with balsamic vinegar; season with salt and pepper. Place on a rack in a roasting pan; roast until thigh juices run clear, about 35 minutes.

To prepare garlic: Blanch cloves in boiling water. In a skillet, combine 1 Tbsp. butter, honey, thyme, garlic and ½ cup water. Simmer until liquid is reduced to a syrup and garlic turns golden brown, stirring often, about 20 minutes; remove thyme sprigs.

To prepare sauteed blueberries: In a skillet, over medium heat, melt the remaining 1 Tbsp. butter. Add shallots; cook and stir until tender, about 3 minutes. Add blueberries; cook until they soften, about 4 minutes. Stir in red wine vinegar; simmer until mixture has a saucy consistency, about 2 minutes. To serve: Arrange each hen half on wilted escarole, if desired. Spoon sauteed blueberries and sweet garlic cloves around hens. SERVINGS:8 servings From:Chef/owner Cory Schreiber, Wildwood Restaurant, Portland, Oregon PHOTO CREDIT:Photo Credit: U.S. HIGHBUSH BLUEBERRY COUNCIL