oftt

Christmas Goose - Nora Ephron

by Administrator
Print Email

Goose is so easy to make, I don't know why more people don't make it especially at Christmas, when it makes you feel so totally gentile. But, here's one caveat: a huge goose feeds a surprisingly small number of people.  You know how you occasionally meet a fat person who says, I'm not really fat but my bones are big? Well that person is lying, but if they were a goose they wouldn't be.

The stuffing is divine. —Nora Ephron

Stuffing:

1 goose gizzard
1 goose liver
1 goose heart
3 tb butter
2 cups chopped celery
2 ½ cups onions
1 clove garlic chopped
1 cup white wine
1 tb sage
¼ tsp thyme
1 bay leaf
1 cup chopped parsley
1 12-oz package pitted prunes, chopped
6 cups apples in thin wedges
2 cups bread crumbs
2 egg yolks

Put gizzard, liver & heart into Cuisinart and blend.  Heat butter and add celery and onions.  Cook til wilted and add pureed liver mixture.  Stir and add garlic, wine, sage, thyme, bay leaf, and parsley.  Cook 5 minutes.  Add remaining ingredients and blend well with hands.  Cool

Goose

2 geese (they tend to weigh 8-10 lbs and one goose serves 3 people)
1 cup chopped onion
1 cup chopped celery
¾ cup chopped carrots
1 clove garlic
1 bay leaf
1 cup water

Preheat oven to 400° F.
Stuff geese and sprinkle with salt and pepper.
Bake one hour, basting with the hot fat that comes off the goose.
Pour off fat and scatter into pan all ingredients except for water, plus neck and cook for another half hour or (15-17 minutes per lb).  Remove to platter.  Add water to pan, stirring to dissolve particles on bottom and around sides.  Strain and serve -- along with currant jelly.

Recipe Adapted from Craig Claiborne

 

restaurant news

Explore Like A Local: Vancouver Food Carts
Canada
by Matt Armendariz

japadog-550px.jpgYou’d think stuffing myself with Chinese food in Richmond would cause me to throw in the towel. No way. After a quick trip into Vancouver I was ready to jump into my tour of the Vancouver food...

Read more...
Canele
Los Angeles
by Charles G. Thompson

caneleoutside.jpgA canelé is a specialty of the Bordeaux region of France. A small pastry with a soft custard center and a dark caramelized crust. They are eaten for breakfast, as a snack, and for dessert. Canelé...

Read more...
L'Ami Jean in Paris
Paris
by Brenda Athanus

chez_ami_jean_paris.jpg While things change so fast in this world, there are still places where time stands still. The face of Paris changes faster every year that I visit and not always for the better. There are more...

Read more...
Eating Around Ireland
London - British Isles
by Laura Johnson

irelandl.jpgIt's no secret that my best friend, Missy and I love to travel. We met 25 years ago in the parking lot of a Winn Dixie grocery store in Valdosta, Georgia. I was in college there and she was...

Read more...