* Exported from MasterCook *
Goldwasser Holiday Goose
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Main Dish
Kooknet Christmas
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
9 lb Goose -- plucked, scrubbed
and
Salt
1 lg Yellow Onion -- peeled and
1 md Carrot -- peeled and thinly
1 t Sugar
6 tb All-Purpose Flour
3 c Dry Vermouth
8 oz Jar Gooseberry Goldwasser
-drained
Ground Black Pepper
-thinly sliced
-sliced
4 tb Rendered Goose Fat
1 qt Chicken Broth
1/2 c Port Wine
-Jam
Preheat the oven to 500F. Season the cavity of the
goose with salt and pepper. PAt the goose dry with
paper towels, then set the bird, breast-side up, on a
rack in a roasting pan with a tight-fitted lid. Brown
the goose without the lid in the hot oven about 20
minutes. Turn it a time or two to make the color even.
Now salt and pepper the bird, place it breast-side up
on the rack and turn the oven down to 325F and let
the bird continue to roast while you make the braising
liquid.
In a large skillet over medium high heat, heat goose
fat from the roasting pan and brown together the goose
neck, gizzard and heart that you've coarsely chopped,
along with the sliced onions and carrots. Sprinkle the
mixture with sugar and cook until the onions and
carrots are caramelized. Stir in the flour and
continue to cook while the flour browns. Add chicken
stock and stir vigorously to make a thin sauce. Pour
sauce into the roaster under the bird. Add wine. Cover
the roast and let the good cook until done, about 2
1/2 hours.
The goose is done when the drumsticks move slightly in
their sockets and the juices run pale yellow instead
of pink. Lift off goose fat and save for cooking or
discard. Heat the jam in the microwave about 30
seconds so that it will pour, the brush the glaze all
over the bird and replace in the oven, uncovered.
Roast 10-15 minutes more, until the glaze sets. Remove
to a serving platter and keep warm.
Skim all the fat from the roaster and boil down the
liquid until it is thick enough to coat a spoon.
Correct seasonings with salt and pepper. Stir in the
port and simmer a moment. Strain the sauce into a
gravy boat. You'll have at least a quart of sauce.
Serve the goose with mashed potatoes and rutabagas and
steamed Brussels sprouts. Add some spiced apple sauce,
a glass of champagne, a loaf of rustic bread and call
it Thanksgiving.
Goldwasser Jam is available from Hot Damn Jam,
800-743-1084
Source: Medford Mail Tribune Posted by Katherine Smith
Kook-Net: The Shadow Zone IV - Stinson Beach, CA
=============== Reply 11 of Note 1 =================
Board: FOOD BB
Topic: FOOD SOFTWARE
Subject: Z-MM-HOLIDAYS #11
To: MMLX65A JAMES KILGORE Date: 11/15
From: MMLX65A JAMES KILGORE Time: 3:28 PM
MM: HOLIDAY EGGNOG CHEESECAKE
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