The MishKatz Nuptial Menu: Almost Squab Asparagus, & Cranberry Foam


I couldn’t get a squab. I got a tiny hen. I served it with the asparagus and with cranberry foam (not form) though!


  • 1 Cornish Hen
  • 1 cup pumpernickel pretzels
  • 1 soft chorizo sausage
  • 1 cup thinly sliced celery
  • salt, pepper, paprika, garlic powder

Use spices to season hen on all sides, under the skin if you can. The rest get mixed together and stuffed into the cavity. Bake at 375 for about 1 hour. Serve 1 squab for every 1-4 people depending on what else you’re serving – I only made one.


  • 2 bunches asparagus
  • 2 lemons
  • 1 orange
  • 1 TB garlic
  • 1/4 cup olive oil
  • salt

Snap off the gross bottom parts of the asparagus and throw away. Blanch the asparagus spears. Mix the other ingredients in a bowl and soak asparagus in them. I served room temperature, tied into packages with wild chives.

Cranberry sauce:

  • 8 oz frozen cranberries
  • 4 TB pickled peppers (or 3 TB vinegar, 1 TB hot peppers
  • 2 TB brown sugar
  • 1/2 cup honey
  • 1 TB sriracha
  • 1 TB salt
  • 2 TB brandy
  • 1/2 cup olive oil

Cook over medium heat until fully melted, then blend in a blender until very smooth, adjusting seasoning, then strain. Wonderful as is, but to foam, follow the directions for your siphon. Mine didn’t get all that big, but it was foamy enough for the presentation to be pretty awesome.



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