| Bob Terwilliger |
Om wrote:
> Due to Christmas being on a weekend this year, I should have it off.
> I've been doing ducks for Christmas lately but might go ahead and do
> another goose this year! It sure is good...
I've been thinking about roasting a goose for Thanksgiving this year. I've
got a pretty good recipe for roast goose with blackberry sauce, which I
haven't made for at least six years. Here are my extremely-tentative
Thanksgiving food ruminations:
Before-dinner munchies will include deviled eggs and Parmesan crisps. I
haven't decided on what else. Maybe rumaki or something like it.
Dinner will approximate this menu:
Chestnut-Arugula Soup
Hot Melon Salad
Butternut Squash Chunks with Sweet Curry
Green Beans with Hazelnuts, Butter, and Lemon
Roast Goose with Blackberry Sauce
--some kind of dressing, savory bread pudding, or Yorkshire pudding--
Parsnip-potato puree
Spicy Pumpkin Pie (Contains habañeros! Beware!)
(see www.foodnetwork.com/food/recipes/re...6_17937,00.html)
Butter Pecan Ice Cream (I follow the Ben & Jerry's recipe. Maple syrup will
be available for drizzling on the pie and/or the ice cream, and there will
be whipped cream. Oh yes, whipped cream...)
Due to Christmas being on a weekend this year, I know for a fact that I
*won't* have the day off. :-(
Bob
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| Dee Randall |
"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
news:435ca779$0$9113$bb4e3ad8@newscene.com...
> Om wrote:
>
>> Due to Christmas being on a weekend this year, I should have it off.
>> I've been doing ducks for Christmas lately but might go ahead and do
>> another goose this year! It sure is good...
>
>
> I've been thinking about roasting a goose for Thanksgiving this year. I've
> got a pretty good recipe for roast goose with blackberry sauce, which I
> haven't made for at least six years. Here are my extremely-tentative
> Thanksgiving food ruminations:
>
> Before-dinner munchies will include deviled eggs and Parmesan crisps. I
> haven't decided on what else. Maybe rumaki or something like it.
>
> Dinner will approximate this menu:
>
> Chestnut-Arugula Soup
> Hot Melon Salad
> Butternut Squash Chunks with Sweet Curry
> Green Beans with Hazelnuts, Butter, and Lemon
> Roast Goose with Blackberry Sauce
> --some kind of dressing, savory bread pudding, or Yorkshire pudding--
> Parsnip-potato puree
> Spicy Pumpkin Pie (Contains habañeros! Beware!)
> (see www.foodnetwork.com/food/recipes/re...6_17937,00.html)
> Butter Pecan Ice Cream (I follow the Ben & Jerry's recipe. Maple syrup
> will
> be available for drizzling on the pie and/or the ice cream, and there will
> be whipped cream. Oh yes, whipped cream...)
>
>
> Due to Christmas being on a weekend this year, I know for a fact that I
> *won't* have the day off. :-(
>
> Bob
Does that mean that everyone where you work will not have the day off? Or
just a few? You should give them a recipe for your Thanksgiving dinner, and
maybe the boss would give you the day off in exchange for an invite. Your
dinner sounds incredible.
Dee Dee
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| Siobhan Perricone |
On 24 Oct 2005 04:23:02 -0500, "Bob Terwilliger"
<virtualgoth@die_spammer.biz> wrote:
>--some kind of dressing, savory bread pudding, or Yorkshire pudding--
Ooooo Yorkshire pud made with goose drippings! I've GOT to find time to
roast a goose at some point. :) Been way too long since I had Yorkshire
pud. :)
--
Siobhan Perricone
Humans wrote the bible,
God wrote the rocks
-- Word of God by Kathy Mar
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| Bob Terwilliger |
Dee Dee replied:
>> Due to Christmas being on a weekend this year, I know for a fact that I
>> *won't* have the day off. :-(
>>
> Does that mean that everyone where you work will not have the day off? Or
> just a few? You should give them a recipe for your Thanksgiving dinner,
> and maybe the boss would give you the day off in exchange for an invite.
> Your dinner sounds incredible.
If world peace breaks out and the military disbands, then I'll have the day
off. Otherwise I'll be working in support of the troops. I don't mind all
that much.
Bob
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| OmManiPadmeOmelet |
In article <435ca779$0$9113$bb4e3ad8@newscene.com>,
"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote:
> Om wrote:
>
> > Due to Christmas being on a weekend this year, I should have it off.
> > I've been doing ducks for Christmas lately but might go ahead and do
> > another goose this year! It sure is good...
>
>
> I've been thinking about roasting a goose for Thanksgiving this year. I've
> got a pretty good recipe for roast goose with blackberry sauce, which I
> haven't made for at least six years. Here are my extremely-tentative
> Thanksgiving food ruminations:
>
> Before-dinner munchies will include deviled eggs and Parmesan crisps. I
> haven't decided on what else. Maybe rumaki or something like it.
>
> Dinner will approximate this menu:
>
> Chestnut-Arugula Soup
> Hot Melon Salad
> Butternut Squash Chunks with Sweet Curry
> Green Beans with Hazelnuts, Butter, and Lemon
> Roast Goose with Blackberry Sauce
> --some kind of dressing, savory bread pudding, or Yorkshire pudding--
> Parsnip-potato puree
> Spicy Pumpkin Pie (Contains habañeros! Beware!)
> (see www.foodnetwork.com/food/recipes/re...6_17937,00.html)
> Butter Pecan Ice Cream (I follow the Ben & Jerry's recipe. Maple syrup will
> be available for drizzling on the pie and/or the ice cream, and there will
> be whipped cream. Oh yes, whipped cream...)
>
>
> Due to Christmas being on a weekend this year, I know for a fact that I
> *won't* have the day off. :-(
>
> Bob
>
>
Wonderful menu! :-)
I might try butternut or turban squash this year in place of or in
addition to yams. I've started peeling and seeding my winter squashes
prior to cooking them as I'm tired of trying to scrape cooked squash out
of a hot shell! This way, they are done and ready to mash. No scraping.
I pressure cook the clean, peeled sections of butternut.
I take it you work every weekend? For the first time in many years, I
have every weekend off! I volunteered to take the Monday thru Friday
night shift. It's worked out well! Looks like I'm going to have to fight
to keep it tho'. Gods I hate politics at work! :-(
I really really really need to try to make a pie from scratch. Mom
taught me how to do it, I've just not tried it yet since she passed
away. <sigh> She made an oil crust rather than a shortening crust. She
said the secret was in keeping it cold, and I have a metal rolling pin I
keep in the freezer. She always rolled crusts between two layers of wax
paper.
I've cheated the last two years and bought commercial pies from the
bakery. <cringe> Bad kat! :-p
Cheers!
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
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| OmManiPadmeOmelet |
In article <435d41d8$0$6845$bb4e3ad8@newscene.com>,
"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote:
> Dee Dee replied:
>
> >> Due to Christmas being on a weekend this year, I know for a fact that I
> >> *won't* have the day off. :-(
> >>
> > Does that mean that everyone where you work will not have the day off? Or
> > just a few? You should give them a recipe for your Thanksgiving dinner,
> > and maybe the boss would give you the day off in exchange for an invite.
> > Your dinner sounds incredible.
>
> If world peace breaks out and the military disbands, then I'll have the day
> off. Otherwise I'll be working in support of the troops. I don't mind all
> that much.
>
> Bob
>
>
We can always pray........
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
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| Christine Dabney |
On Mon, 24 Oct 2005 18:43:06 -0500, OmManiPadmeOmelet
<Omelet@brokenegz.com> wrote:
>I really really really need to try to make a pie from scratch. Mom
>taught me how to do it, I've just not tried it yet since she passed
>away. <sigh> She made an oil crust rather than a shortening crust. She
>said the secret was in keeping it cold, and I have a metal rolling pin I
>keep in the freezer. She always rolled crusts between two layers of wax
>paper.
On eGullet lately, there has been this neat thread, with demos, on how
to make a good pie crust.
http://forums.egullet.org/index.php?showtopic=73262
and for press in crusts:
http://forums.egullet.org/index.php?showtopic=73262
Christine
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| xxnonexnonexx@tampascanner.info |
On 24 Oct 2005 04:23:02 -0500, "Bob Terwilliger" <virtualgoth@die_spammer.biz>
wrote:
> Blackberry Sauce
Have a recipe for this you care to share? ? Thanks in advance.
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| Bob Terwilliger |
xenonexxon wrote:
>> Blackberry Sauce
>
> Have a recipe for this you care to share? ? Thanks in advance.
This is from _Fresh Ways With Poultry_:
Goose Breasts with Blackberry Sauce
Serves 4
1 9- to 10-pound goose, gizzard, neck, and heart reserved
2 cups red wine
1/4 cup balsamic vinegar or 3 tablespoons red wine vinegar
2 onions, cut in eighths
2 carrots, sliced in 1/4-inch rounds
1 1/2 teaspoons fresh thyme or 3/4 teaspoons dried thyme leaves
10 black peppercorns, crushed
1 bay leaf
2 teaspoons safflower oil
1/4 teaspoon salt
freshly ground black pepper
BLACKBERRY SAUCE
1 lb fresh or frozen blackberries, several whole berries reserved for
garnish, the remainder puréed and strained through a fine sieve
1 tablespoon red wine vinegar
2 teaspoons sugar
2 tablespoons gin
Lay the goose on its back. Cut through the skin where a thigh joins the
body. Bend the leg outward to find the hip joint. Free the leg by cutting
around the ball at the end of the thigh bone and through the socket. Repeat
the process to remove the other leg. With a heavy knife or meat cleaver,
chop the knobs off the drumsticks.
Slit the breast skin lengthwise along the breastbone. Keeping the knife
pressed against the breastbone and then the rib cage, cut away each breast
half. Pull the skin and fat away from the breast meat as much as possible
with your hands, then use a small knife to finish the process. Pull the
skin off the legs. In a shallow dish, combine the wine, balsamic vinegar,
one quarter each of the onions and carrots, one third of the thyme, and the
peppercorns. Refrigerate the goose pieces in this marinade overnight.
Preheat the oven to 450°F.
To make the stock, first trim as much fat and skin from the goose carcass as
possible. With a meat cleaver or heavy knife, cut the carcass into two or
three pieces. Trim and roughly cut up the giblets and neck. Place the
bones and giblets in a heavy-bottomed roasting pan and brown them in the
oven for 15 minutes. Then add the remaining onions and carrots and cook for
15 minutes more.
Transfer the contents of the roasting pan to a stockpot. Pour off the fat
from the roasting pan, deglaze it with some more water, and pour the liquid
into the stockpot. Add enough water to the pot to cover the bones, then
bring the liquid to a boil and skim off the scum. Reduce the heat to
medium-low. Add the remaining thyme and the bay leaf. Simmer the stock for
two hours, then strain it into a saucepan and reduce it to about 2 1/2 cups.
Allow the stock to cool overnight in the refrigerator.
The next day, remove the breast halves from the marinade, leaving the legs
and marinade in the refrigerator. [See Note] Heat the oil in a
heavy-bottomed skillet over medium-high heat. Sauté the breast halves for
five minutes on their smooth side. Turn them in the pan and sprinkle 1/8
teaspoon of the salt and some pepper over the cooked sides. Sauté the
breast halves for three minutes more, then remove them from the skillet.
To prepare the sauce, skim the fat from the refrigerated stock. Add 1 cup of
the stock to the skillet along with the puréed blackberries, 2 tablespoons
of the marinade, the remaining 1/8 teaspoon of salt, the vinegar, and sugar.
Bring the mixture to a simmer over medium-low heat. Add the breast halves to
the pan and simmer them for seven minutes, turning once. Remove them from
the sauce and set aside to keep warm. Raise the heat to medium and pour in
the gin. Cook the sauce, whisking frequently, until it is shiny and reduced
to 3/4 cup -- about 15 minutes.
Cut the breast halves along the grain into very thin slices. Arrange the
slices on a serving platter, pour the sauce over the top, and garnish with
the reserved whole berries.
NOTE: This recipe is part of a two-recipe set. The other recipe is for
braised goose legs with shiitake mushrooms, and it uses the goose legs and
marinade left over from this recipe. Since the skin isn't cooked in this
recipe, you won't have much in the way of goose fat. But you can simply
render the fat in a skillet if you want to make Yorkshire pudding or you
want the fat for some other use.
Bob
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| xxnonexnonexx@tampascanner.info |
On 25 Oct 2005 17:59:03 -0500, "Bob Terwilliger" <virtualgoth@die_spammer.biz>
wrote:
>This is from _Fresh Ways With Poultry_:
>
>Goose Breasts with Blackberry Sauce
>Serves 4
Thank you!
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