GOOSE:
Grilled Goose (feeds six at a holiday feast!)
1 8 to 10 pound goose
1 large apple, peeled and quartered
1 large onion, pooled and quartered
2 sprigs fresh thyme or 1 teaspoon dried thyme, crushed
2 sprigs fresh savory or 1 teaspoon dried savory, crushed
2 sprigs fresh sage or 1 teaspoon dried sage, crushed
2 sprigs fresh marjoram or 1 teaspoon dreied marjoram, crushed
sprigs of fresh parsley
Remove giblets and rinse goose, pat dry with small towel.
Sprinkle salt and pepper in body cavity. Place apple, onion,
and herbs in body cavity. Fasten the neck skin to the back with
a skewer, and tie the legs together. Twist the wing tips under
the back. Prick skin well all over. Insert meat thermometer in
the center of the inside thigh muscle, keeping the bulb away
from any bone.
In a covered grill, arrange coals around a 13x9 inch heavy
foil drip pan. Coals should be medium hot - tesh by holding hand,
palm side down, at the height the goose will be cooked and count
the seconds. If you need to withdraw your hand after four seconds,
heat is medium. Add 2 cups of water to the drip pan. Place the
goose, breast side down, on a grill rack over the drip pan. Lower
the hood. Grill the goose for 2 1/2 to 3 hours or until the thermometer
reads 185 degrees and the leg moves easily.
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Roast Goose
Allow 1 1/4 lb. goose per person
To thaw a goose in the refridgerator, allow 1 full day for a
6 to 10 pound goose and two full days for a 10 to 14 pound goose.
To roast a goose - preheat the oven to 325 degrees. Wash the
goose and dry the skin with a small towel. You may remove excess
fat from the body cavity and neck skin, or cook with the fat
intact and suction it out of the pan as it melts (its great to
use for cooking other meals if stored in refridgerator). Sprinkle
the body cavity lightly with salt.
To stuff, loosely fill the neck and body cavity. Fasten the
neck skin to the back with a skewer, and tie the legs together.
Prick the skin all over with a fork and place the goose breast
side down on a rack in a shallow pan. When the goose is approximately
two-thirds done (see time table), turn breast side up and finish
roasting. You may also put extra stuffing (in a separate pan)
in to cook at about the same time that you turn the goose.
To test for doneness, move the drumstick up and down. The
joints should yield readily or twist out of the drumstick. Meat
should feel very soft.
Roasting time table at 325 degrees: Allow an extra half hour
in case more cooking time is needed.
Weight in pounds Time in hours
6 to 8 2 to 3
8 to 10 3 to 3 1/2
10 to 12 3 1/2 to 4 1/4
12 to 14 4 1/4 to 5
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Good Goose Gravy (serves 6)
After goose is cooked, skim off as much fat as possible from
the roasting pan juices. Pour juices into a saucepan and over
a low flame, stir in 1/4 cup flour. Very slowly, add 2 1/2 cups
giblet stock (recipe below) and then 1 1/4 cups old port wine.
Stir and simmer for 10 to 15 minutes, until it thickens slightly.
Add salt and pepper to taste, strain and pour itno a gravy boat
to serve with goose.
Giblet Stock:
Giblets from 1 goose
1 onion, halves and quartered
2 carrots, chopped
4 parsley sprigs
4 or 5 black peppercorns
1 bay leaf
1 1/2 quarts fresh or canned chicken stock
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Stuffing Ideas:
Apple Stuffing (makes enough for a 8 to 10 pound bird)
2 cups day-old bread cubes
4 cups diced apples
1/4 cup butter
1/2 cup chopped onion
1/2 cup chopped celery
4 tablespoons chopped parseley
1/4 cup honey
1 teaspoon salt
1/4 teaspoon black pepper
Saute celery, onions and parsley in butter. add apples and
honey, cover and ook slowly until aples re tender but not mushy.
add salt, pepper and dry bread cubes, toss lightly with a fork
until all of the ingredients are well blended. Stuff in goose
and bake, or bake separately for 1 hour at 325 degrees. You could
also add 1 cup of dried apricots to this - yum!
Variation - you can also add spices to your liking - 1 teaspoon
cinnamon, and 1/2 teaspoon allspice.
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Sauerkraut stuffing (makes enough for about an 8 pound
bird)
2 tablespoons butter
1 large onion, thinly sliced
2 pounds of sauerkraut, drained
2 large potatoes, grated
1 teaspoon salt
1/2 teaspoon caraway seed (optional)
1/8 teaspoon black pepper
Saute onion in butter until tender. Add remaining ingredients
and toss lightly before stuffing goose.
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Potato Stuffing (mkes enough for an 8 to 10 pound goose)
2 cups hot mashed potatoes
2 cups day-old bread cubes
1/2 teaspoon black pepper
1/2 teaspoon salt
1 teaspoon sage
4 tablespoons onion juice (or chopped very fine onion)
2 tablespoons butter
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Squash stuffing
2 tablespoons butter
2/3 cup chopped celery
1/3 cup chopped onions
1 cup chopped apple
1 cup grated winter squash
1 tablespoon brown sugar
3/4 teaspoon salt
1 tablespoon poultry seasoning
3 cups homemade bread crumbs
1/2 cup chopped pecans or walnuts or sunflower seeds
Melt butter and cook celery and onions until just wilted;
add apple and squash, cover, and let cook over low heat. When
wilted, stir in sugar, salt, poultry seasoning, bread crumbs,
and nuts. Let cool before stuffing.
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Corn Meal Dressing
2 cups cubed raw/peeled squash (any kind)
1 cup chopped onion
1 cup chopped celery
1/4 cup butter
1 tablespoon cilantro
1 teaspoon ground ginger
5 cups coarsely crumbled corn bread
3/4 cup chopped nuts or sunflower seeds
1/4 cup chicken broth
Melt butter, toss all of the ingredients together, put in
a lightly buttered covered casserole and bake at 375 degrees
for 45 minutes. You can brown the onion and celery if you wish.
More or less broth can be used to get the desired moistness.
LAMB:
Herbal Roast Leg of Lamb I
Leg of Lamb 5-7 lb
3 T ground cumin
2 t oregano leaves
2 t basil leaves
1 t ground pepper
1 t salt
1 T. garlic powder
Mix seasonings and adjust to taste. Moisten outside of lamb
with salad or olive oil. Rub seasonings into outside of lamb.
Place in roasting pan on rack. Roast for 2-2 1/2 hours at 325
degrees F or until the internal temperature is 140-155 degrees
depending on desired doneness.
Allow to stand loosely covered for 15 minutes before carving.
Leftovers are wonderful on a sandwich, or slivered and served
on a salad of fresh greens, onions, tomatoes etc.
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Herbal Roast Leg of Lamb II(serves 6 to 8)
1 6 pound leg of lamb
1 tsp. marjoram
1 tsp. thyme
1 tsp. rosemary
1 clove crushed garlic
2 tablespoons olive oil
2 tablespoons flour
1 cup dry white wine
1 teaspoon salt
1 teaspoon pepper
Mix crushed garlic sith salt, pepper and olive oil. Spread
on lamb. sprinkle with mix of marjoram, thyme, rosemary and flour.
Place in roasting pan to which you add wine and 1 cup of water.
Roast at 325 degrees for 2 1/2 hours, basting often.
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Lamb Shoulder with Stuffing (6 to 8 servings)
3 to 4 pound square cut shoulder of lamb
2 tablespoons chopped onion
1/2 cup chopped celery
2 tablespoons butter
1 teaspoon salt
1/4 teaspoon ginger
1 tablespoon dried mint to 2 tablespoons fresh chopped mint
2 cups chopped apples
1 cup bread cubes
1/4 cup milk
Have bones removed from lamb to form a pocket. Saute onion
and celery in butter. Add remaining ingredients; toss together
lightly.
Fill lamb cavity with stuffing; skewer together. Place fat
side up, on rack in shallow, uncovered pan. Roast at 325 degrees
about 2 1/2 hours.
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TURKEY:
Turkey & Kale Casserole (serves 4)
6 tablespoons butter
1 pound cubed cooked turkey
1 cup blanched or steamed kale
1 cup chopped onions
1 cup chopped celery
2-3 cups turkey broth
4-6 cups dried bread cubes
1/4 teaspoon ground sage
1/4 teaspoon ground pepper
Ground giblets (optional)
Preheat oven to 325 degreees. Gently squeeze water from kale
and chop into medium-fine pieces. Saute onions and celery in
butter until soft, about 5 minutes. Add kale and stir in. Add
turkey broth and cubed turkey (and ground giblets) and bring
to a simmer. Remove from heat.
In separate bowl toss dried bread cubes with sage and pepper.
Pour turkey broth mixture over bread cubes, toss and place in
greased casserole dish. Bake for 30-45 minutes or until thoroughly
heated.
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SIDE DISHES:
Braised red cabbage (serves 6 o 8):
1 medium head of red cabbage (about 2 pounds)
1/2 cup dry red wine
2 tablespoons vinegar
2 tablespoons lemon juice
1 tablespoon sugar
1 bay leaf
3 whole cloves
2 whole allspice
1/2 cup chopped onion
1 tablespoon butter
1/2 cup water
2 tablespoons currant jelly
apple slices and lemon juice (optional)
1. cut cabbage into quarters; core. Using a sharp knife, cut
cabbage into julienne slices or shred into finer pieces. Transfer
into a large mixing bowl.
2. Stir together wine, vinegar, 2 tablespoons lemon juice,
sugar 1 teaspoon salt and 1/4 teaspoon pepper. Pour over cabbage;
toss to coat. Tie bay leaf, cloves, and allspice in a cheesecloth
bag. Push under survace of cabbage mixture. Cover; store in refrigerator
overnight.
3. In a large saucepan, cook onion in butter or margarine
until tender but not brown. Add the undrained cabbage mix, water,
and currant jelly. Bring to boiling. Reduce heat; simmer, covered,
for 15 minutes for crisp cabbage, about 30 minutes for tender
cabbage. Remove spice bag; transfer to serving dish.
4. If desired, dip apple slices in lemon juice and use as
garnish.
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Baked Winter Squash
2 Acorn or Butternut or Buttercup Squash
Butter
Brown Sugar
Preheat oven to 350 degrees. Wash squash. Cut squash in half.
Remove and discard seeds and fibrous center. Drop 1-teaspoon
butter in each cavity. Place in roasting pan and cover with foil.
Bake for 1 hour. Remove squash from oven. Sprinkle with brown
sugar. Broil 5 minutes. Serve immediately. To vary dish about
5 minutes before the squash is done, sprinkle with 1 TBLSP brown
sugar, a pinch of ground nutmeg and a pinch of ground allspice.
Microwave: Place squash in microwave on High for 2 minutes.
To make them easier to cut. Cut squash in 1/2 lengthwise and
remove seeds and fibrous center. Place squash 1/2's, cut side
down into large shallow microwave safe dish and cover. Microwave
on high until soft. Serve immediately with a teaspoon of butter
and a little brown sugar.
Variation: Prepare apricot glaze in small bowl by combining
1 cup sliced apple, 2 sliced apricots or 2/3 cup peeled and sliced
peaches, 1/4 cup apricot nectar, 2 Tbsp. honey, 1/4 tsp. ground
nutmeg. Prepare squash as above and when done turn squash over,
right side up. In squash cavity, spoon in fruit mixture and dot
with butter. Cover with wax paper and microwave or cover top
with foil and return to oven until fruit is hot. Sprinkle with
additional nutmeg if desired.
Or
5 lbs. Acorn Squash
1 cup honey
1 tsp. ginger
1/2 tsp. nutmeg
3 TBSP Butter
1/8 Tsp. cinnamon
Wash Squash. Cut squash lengthwise. Scoop out and discard
seeds and fibrous center. Place in baking dish flat side down.
Bake squash in 350-degree oven for 1 1/4 hours. Remove squash
and place in a bowl. Add all ingredients. Place in 3 quart baking
dish. Dot with butter. Bake 350-degree oven for 20 minutes.
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Spaghetti Squash
1 Spaghetti Squash
2 Tbsp. Butter
Pepper or Spaghetti sauce
Preheat oven to 350 degrees. Cut squash in half lengthwise.
Remove Seeds. Spread butter over each half. Place flesh side
down in baking dish. Bake 1 hour or till outside is soft. Using
spoon, loosen flesh into spaghetti-like strands. Serve with pepper
and butter or with spaghetti sauce.
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Winter Squash with Sage (serves four)
3 tablespoons olive oile
1 large shallot or 1 small onion, peeled and cut into fine slivers
10 fresh sage leaves
1 1/2 pounds peeled butternut squash (or any winter squash or
pumpkin), cut into 3/4 to 1 inch cubes (4 cups)
1/2 teaspoon salt
1 tablespoon sugar
Put oil in deep frying pan and set it over medium-high heat.
Fry shallot and sage leaves until shallot slivers are golden.
Put in squash and stir until peices turn a little brown at the
edges and shallot slivers turn a rich reddish-brown. Add salt
and sugar. Give a few quick stirs to caramelize the sugar and
then add 1/2 cup water. Bring to a boil. Cover, turn the heat
down to low, and simmer gently for 15 20 minutes, or until squash
is just tender.
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Pumpkin Soup - 6 to 8 servings
3-4 lbs pumpkin (can also use any winter squash)
4 tbsp butter
2-4 tbsp brown sugar
1 tsp cinnamon
1/4 tsp ground cloves
s & P
1 onion diced
1 apple diced
1 cup apple cider
1 - 2 cups mile
nutmeg
nuts to garnish
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Pureed Rutabaga
Peel the skin off with a knife. Steam or boil 2 pounds of
rutabagas. Mash or puree with 2-3 tablespoons of butter and 2-3
tablespoons of heavy cream or sour cream. Season with salt and
pepper, and other favorite mashed potato seasonings. This is
also wonderful when combined with mashed potatoes.
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Oven Cooked Polenta (serves four)
2 cups coarse-grained cornmeal (may be sold as polenta)
dab of unsalted butter
1 tablespoon salt
1. Put cornmeal into a bowl. Slowly add 3 cups of water, stirring
with a wooden spoon.
2. Preheat oven to 400 degrees. butter an 8x8x4 inch baking
dish.
3. Put 4 1/2 cups of water into a large pan and bring it to
a boil over medium-high heat. Add the salt. Stir the cornmeal
mixture again and then slowly pour it into the boiling water,
stirring with a wooden sppon as you do so. Bring to a boil, sittirn
all the time. the mixture will thicken very quickly into a momogeneous
paste. Quickly pour this paste into the baking dish, smooth over
the top with the back of a wooden spoon, cover, and bake for
50 minutes.
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Millet (serves three to four)
1 tablespoon olive or canola oil
1 cup millet
1/2 teaspoon salt
Have 2 cups of boiling water ready.
Heat oil over medium-high heat. Add millet, stirring and frying
for about 3 minutes, or until the millet smells roasted and just
begins to turn color (it will first thurn paler and then just
start to turn golden). Quickly pour in the boiling water, cover,
and set aside for 1 hour. Uncover, add the salt and another 2
tablespoons of water, mix, and bring to a boil again. Cover tightly,
turn the heat down to very low, and cook gently for 40 minutes.
Turn off the heat. Leave covered for at least 15 minutes. If
left covered in a warm place, the millet will stay hot for a
good hour.
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Curried Millet with Squash Seeds (serves 4)
Toast one cup of millet in a little butter or other oil along
with 2-3 cloves of mashed garlic and 1/2 tablespoon of freshly
grated ginger. Add 1 1/2 cups of water or stock and bring to
a boil. Reduce the heat and cook until the liquid is gone. Add
1 teaspoon of curry powder and a little fresh or dried dill and
cook one minute more. Top with toasted squash or pumpkin seeds.
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Carrots with Cranberries (serves 4)
1 apple
1 cup cranberries
4 cups grated carrots
4 tablespoons light-brown sugar (or honey)
1/2 teaspoon salt
1/2 cup apple cider
2 tablespoons butter
Grate the apple and wash the cranberries. Combine with the
carrots, sugar, salt, and cider. Place in a buttered casserole
and dot with the butter. Cover and bake in a preheated oven at
350 degrees for 40 minutes, stirring once.
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Baked Onions - all types of onions can be baked in
their skins.
Rub the onions with oil. Cut a slice from the root end so they
stand upright in the pan. Prick with a fork to keep them from
bursting, and film the pan with liquid so they will not stick.
Bake along with other foods at 350 to 400 degrees. Sweet Spanish
and Bermuda onions will cook in less time than firm, tightly
layered yellow onions. Roughly - 2 1/2 to 3 inch onions will
take 1 to 1 1/4 hour to bake and 4 inch onions will take about
1 1/2 hours. Onions are done when they compress when pinched.
Peel skin and serve with butter and seasonings such as fresh
parsley or chopped herbs.
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Onion Dinner Rolls
2 packages active dry yeast
3 eggs
4 1/2 - 5 cups flour
1/2 cup butter
1/2 cup sugar or honey
2 cups chopped onion
2 tsp salt
7 tablespoons butter
Dissolve yeast in 1/4 cup warm water and let stand for 10
minutes. Beat eggs and combine with 2 1/2 cups flour, 1 cup warm
water, butter or oil, sugar or honey, and salt. Using a mixer,
beat at medium speed for 2 minutes. Stir in the remaining flour
to make a soft, slightly sticky dough. Cover, and let rise until
doubled in bulk. Punch down. Refrigerate 6 hours or overnight
in the same bowl.
Remove from the refrigerator 3 hours before baking. Saute
1 1/2 cups onions in 2 tablespoons butter until wilted and golden;
cool. Divide the dough in half. Roll each half into a 1/2 inch
thick rectangle. Spread each rectangle with 2 tablespoons softened
butter, then spread with onions. With the long side facing you,
roll into a jelly-roll shape and cut into 1 inch slices. Place
cut side down into greased 2 inch muffin tens. Cover and let
rise until doubled in bulk. Melt the remaining tablespoon of
butter and brush over the tops; sprinkle with remaining 1/2 cup
raw onion. Bake in a preheated 400 degree oven for 12-15 minutes.
(Makes aobut 30 rolls)
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Squash Cornbread
3/4 cup yellow corn meal
3/4 cup flour
4 tsp baking powder
1/2 tsp cinnamon
1/4 tsp allspice
1/2 tsp salt
1/2 cup solf butter
1/4 packed brown sugar
2 eggs
1 1/2 tsp lemon juice
1 cup pureed cooked winter squash
1/4 cup milk
Combine corn meal, flour, baking poweder, spices, and salt.
Cream butter, add sugar, and beat until light. Add eggs, lemon
juice, squash, and milk. Beat together, then gradually add dry
ingredients until well combined. Pour batter into a buttered
medium-size loaf pan. Bake in a preheated 350 dgree over for
50 minutes or until a skewer inserted in the ceter comes out
clean. Cool in pan for 10 minutes; remove and cool on rack. (Makes
one loaf)
