A New Taste for Christmas Dinner
Christmas is coming and the goose is getting fat...
This menu of goose and winter vegetables is perfect for a traditional Christmas, and provides a good segue for a family reading of Dickens's classic, "A Christmas Carol". Serves eight.
Winter Fruit Salad with Lemon
Poppy seed Dressing
Roast Goose with Stuffing
Green Beans with Walnuts
Whipped Carrots and Parsnips
Chocolate Bread Pudding with Bourbon Pecan Sauce
Lion House Wassail
Winter Fruit Salad with Lemon
Poppy Seed Dressing Ingredients
1/2 cup white sugar
1/2 cup lemon juice
2 teaspoons diced onion
1 teaspoon Dijon-style prepared mustard
1/2 teaspoon salt
2/3 cup vegetable oil
1 tablespoon poppy seeds
1 head romaine lettuce, torn into bite-size pieces
4 ounces shredded Swiss cheese
1 cup cashews
1/4 cup dried cranberries
1 apple - peeled, cored and diced
1 pears - peeled, cored and diced
Directions
In a blender or food processor, combine sugar, lemon juice, onion, mustard and salt. Process until well blended. With machine still running add oil in a slow steady stream until mixture is thick and smooth. Add poppy seeds and process just a few seconds more to mix.
In a large serving bow combine the romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, cubed apple and cubed pear. Toss to mix then pour dressing over salad just before serving and toss to coat.
Roast Goose with Stuffing
Ingredients
10 thick slices French bread, cut into 1 inch cubes
1 cup dried currants
4 apple - peeled, cored and sliced
1 tablespoon dried thyme
4 tablespoons butter, melted
1 tablespoon vegetable oil
1 (10 pound) goose
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
1 clove garlic, minced
1 bay leaf
3 whole cloves
1 sprig fresh thyme
1 sprig fresh marjoram
1/4 cup white wine
1 teaspoon tomato paste
1 (10.5 ounce) can condensed chicken broth
1 tablespoon cornstarch
1/4 cup water
salt to taste
ground black pepper to taste
Directions
Make stuffing by combining bread, currants, apples, crumbled thyme, salt, pepper, and melted butter or margarine.
Wash goose inside and out. Pat dry. Stuff, truss, and tie goose. Prick bird all over with fork.
Heat oil in roasting pan on top of stove. Brown goose lightly on all sides, then drain off pan drippings. Set goose breast side up in roasting pan. Add a little water, cover, and roast at 375 degrees F (190 degrees C) for one hour.
Combine chopped onion, carrot, celery, garlic, bay leaf, cloves, fresh thyme and marjoram. Discard fat from roasting pan. Add vegetable mixture to the pan. Continue roasting uncovered for 20 to 25 minutes per pound, draining off fat at intervals. Add more water as required. Transfer cooked goose to platter, and keep warm by covering loosely with
foil.
Skim off remaining fat in pan, and heat drippings and vegetables on top of stove until mixture is reduced. Then stir in white wine, tomato paste, and chicken broth. Simmer for 10 to 15 minutes, then strain gravy. If necessary, add a little cornstarch mixed with water to thicken gravy.
Green Beans with Walnuts
Ingredients
2 pounds fresh green beans, washed and trimmed
2 tablespoons butter
1 cup chopped walnuts
2 tablespoons walnut oil
2 tablespoons minced fresh parsley
ground black pepper to taste
salt to taste
Directions
Place the walnuts on an ungreased baking sheet. Bake at 350 degrees F (175 degrees C) for 5 to 8 minutes.
Cook beans in large pot of boiling salted water until just tender, about 5 minutes. Drain. Rinse beans with cold water, and drain well. Can be prepared 6 hours ahead. Let stand at room temperature.
Melt butter or margarine with oil in heavy large skillet over high heat. Add beans and toss until heated through, about 4 minutes. Season with salt and pepper. Add walnuts and parsley and toss. Transfer to bowl and serve.
Whipped Carrots and Parsnips
Ingredients
1 1/2 pounds carrots, coarsely chopped
2 pounds parsnips, peeled and cut into 1/2 inch pieces
1/2 cup butter, diced and softened
1 pinch ground nutmeg
salt to taste
ground black pepper to taste
Directions
Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer 5 minutes. Add parsnips, and cover partially. Simmer until vegetables are very tender, about 15 minutes. Drain well.
Return vegetables to saucepan, and stir over medium heat until any excess moisture evaporates. Transfer to food processor. Add butter, and process until smooth. Season with nutmeg, salt, and pepper. Can be made 4 hours ahead. Rewarm over low heat, stirring often. Transfer to bowl. Serve.
Chocolate Bread Pudding with Bourbon Pecan Sauce
Ingredients
1 1/4 cups white sugar
1/2 cup water
1/4 cup light corn syrup
1 tablespoon lemon juice
1 1/4 cups heavy whipping cream
1 cup chopped toasted pecans
2 tablespoons bourbon
2 cups whole milk
2 cups heavy whipping cream
1 cup white sugar
8 (1 ounce) squares semisweet chocolate
8 eggs
1 tablespoon vanilla extract
1 pound egg bread, sliced into 1 inch pieces
Directions
To make sauce: stir 1 1/4 cups sugar and water in heavy large saucepan over medium heat until sugar dissolves. Mix in corn syrup and lemon juice. Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. Remove from heat; pour in 1 1/4 cups cream (mixture will bubble up), stir over low heat until caramel is melted and smooth. Increase heat and boil until sauce is reduced to 1 2/3 cups, stirring often, about 4 minutes. Remove from heat; mix in pecans and bourbon.
To make pudding: preheat oven to 350 degrees F (175 degrees C).
Combine milk, 2 cups cream, and 1 cup sugar in heavy large saucepan over medium high heat, stir until sugar dissolves and mixture comes to boil. Remove from heat, add chocolate, and stir until smooth.
Beat eggs and vanilla in large bowl to blend. Gradually whisk in chocolate mixture; add bread cubes and let stand until bread absorbs some of the custard, stirring occasionally, about 30 minutes. Transfer mixture to a 13x9x2-inch glass baking dish. Cover with foil.
Bake at 350 degrees F (175 degrees C) until set in center, about 45 minutes. Serve pudding warm or at room temperature with warm sauce.
Lion House Wassail
Ingredients
2 1/4 cups white sugar
4 cups water
2 cinnamon sticks
1 slice fresh ginger root
4 cups orange juice
2 cups lemon juice
8 cups apple juice
8 whole allspice berries
1 tablespoon whole cloves
Directions
In a large saucepan, combine sugar and water. Boil for 5 minutes. Remove from heat, and add cinnamon sticks, allspice berries, cloves, and ginger. Cover and let stand in warm place for 1 hour.
Strain liquid into a large pot. Just before serving, add juices and cider and quickly bring to boil. Remove from heat and serve.
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