NOCHEF&JUSTLOVESFOOD.YUM
11-19-2006, 06:22 PM
I am on my way to my sisters to help her with her Thanksgiving meal. Before I go I wanted to try to spark us all into posting wonderful Christmas recipes. Meat, poultry, fish, game, vegetarian, baking, eggnog, whatever. Let us share what we like with the group.
I have ALWAYS wanted to do a Christmas Goose, but to be honest, I was afraid. I found one I Love and I post it here. ( I just did a practice run today)May you and yours have a great Thanksgiving and let's post our Christmas recipes so that others can enjoy our expierence and our love of family, friends and food.
Spicy Poultry Injection
This injection solution has a good dose of cayenne which will add some heat to your turkey. Make sure you spread it throughout the meat so you don't end up with pockets of cayenne.
INGREDIENTS:
1 cup olive oil
3 1/2 tablespoons cayenne pepper
3 tablespoons ground black pepper
3 tablespoons dried oregano
2 tablespoons salt
PREPARATION:
Combine all ingredients and stir until the salt dissolves
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To Brine a Goose
Find a container that will hold your goose with enough space around it to allow the brine to move freely. Slip in the goose and cover it with water, which you should measure as you add. Then, for each gallon, put into a saucepan 1 cup of salt and 1/2 cup of sugar. Add a few cups of water and bring to a boil to dissolve. Off the heat, add whatever flavorings you'd like. A blend I've enjoyed is 5 crushed black peppercorns (lightly crushed), 1/2 cinnamon stick, 1 clove, 1/4 tsp. ground cardamom, and 1/2 bay leaf, for each gallon of water. Let cool and pour into the water surrounding the goose. Refrigerate for about 24 hours, longer for a giant bird. Then remove the goose, pat it dry, and either use immediately or store in the refrigerator for up to 2 days.
Before proceeding with any roasting method, be sure to pierce the goose's skin all over with too quick thrusts of a small, sharply pointed knife. The knife must be held nearly flat to the surface so that it pierces the skin and fat without puncturing the meat. Then concentrate on areas where you see large pools of fat under the skin. Let the goose come to room temperature for 3 or 4 hours before roasting.
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Glazed Goose
1/2 cup chopped yellow onion, plus 1/2 cup chopped yellow onion
1/4 cup chopped celery
1/4 cup chopped bell pepper
1 teaspoon salt, plus 1 teaspoon salt
1/4 teaspoon cayenne, plus 1/4 teaspoon cayenne, plus 1/4 teaspoon cayenne
1 domestic goose, about 10 pounds, well rinsed and patted dry, neck and giblets reserved
1/2 teaspoon freshly ground black pepper
1/2 cup chopped carrots
2 bay leaves
3 cups Ruby port
Preheat oven to 400 degrees F.
Combine 1/2 cup of the onions, celery, bell peppers, 1 teaspoon of the salt, and 1/4 teaspoon of the cayenne in a mixing bowl. Remove any excess fat around the opening of the cavity of the goose. Prick other fatty areas with a fork at intervals. Do not prick the breast. Stuff cavity of goose with vegetable mixture. Season the outside of the goose with the remaining 1 teaspoon salt, 1/4 teaspoon cayenne, and the black pepper. Place the goose in a large roasting pan and roast for about 1 hour and 45 minutes, or until the drumsticks and thighs are easy to remove.
Combine the remaining 1/2 cup onion, carrots, bay leaves, and port wine in a medium-sized sauce pan over medium heat and bring to a boil. Cook over medium heat until the mixture thickens and reduces to about 1/2 cup, about 30 minutes. Strain through a fine mesh strainer and let cool.
Using a pastry brush, glaze the goose with the port wine reduction, and return to the oven for 5 minutes to allow the glaze to caramelize and set. Remove from the oven and let rest for 20 minutes before carving. Serve with the Port Gravy.
Port Gravy:
2 teaspoons vegetable oil
Giblets and neck from the goose
1/2 cup chopped onions
1/4 cup chopped celery
1/2 cup chopped carrots
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 bay leaves
1/2 teaspoon dried thyme
2 tablespoons flour
2 cups Tawny port
2 cups water
In a large saucepan, heat the oil over medium-high heat. Add the giblets and neck, and brown, stirring, 3 to 4 minutes.
Add the onions, celery, carrots, salt, pepper, bay leaves, and thyme and cook, stirring often, for 3 to 4 minutes. Add the flour and stir to combine. Cook, stirring, for 5 minutes.
Add the wine, bring to a boil, and cook, stirring occasionally, for 5 minutes. Add the water and bring to a boil. Reduce the heat to medium and simmer for about 1 hour. Remove from the heat and strain into a clean container and keep warm until ready to serve. Yield: About 2 cups.
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Happy Holidays to all!!
NOCHEF&JUSTLOVESFOOD.YUM
I have ALWAYS wanted to do a Christmas Goose, but to be honest, I was afraid. I found one I Love and I post it here. ( I just did a practice run today)May you and yours have a great Thanksgiving and let's post our Christmas recipes so that others can enjoy our expierence and our love of family, friends and food.
Spicy Poultry Injection
This injection solution has a good dose of cayenne which will add some heat to your turkey. Make sure you spread it throughout the meat so you don't end up with pockets of cayenne.
INGREDIENTS:
1 cup olive oil
3 1/2 tablespoons cayenne pepper
3 tablespoons ground black pepper
3 tablespoons dried oregano
2 tablespoons salt
PREPARATION:
Combine all ingredients and stir until the salt dissolves
--------------------------------------------------
To Brine a Goose
Find a container that will hold your goose with enough space around it to allow the brine to move freely. Slip in the goose and cover it with water, which you should measure as you add. Then, for each gallon, put into a saucepan 1 cup of salt and 1/2 cup of sugar. Add a few cups of water and bring to a boil to dissolve. Off the heat, add whatever flavorings you'd like. A blend I've enjoyed is 5 crushed black peppercorns (lightly crushed), 1/2 cinnamon stick, 1 clove, 1/4 tsp. ground cardamom, and 1/2 bay leaf, for each gallon of water. Let cool and pour into the water surrounding the goose. Refrigerate for about 24 hours, longer for a giant bird. Then remove the goose, pat it dry, and either use immediately or store in the refrigerator for up to 2 days.
Before proceeding with any roasting method, be sure to pierce the goose's skin all over with too quick thrusts of a small, sharply pointed knife. The knife must be held nearly flat to the surface so that it pierces the skin and fat without puncturing the meat. Then concentrate on areas where you see large pools of fat under the skin. Let the goose come to room temperature for 3 or 4 hours before roasting.
--------------------------------------------
Glazed Goose
1/2 cup chopped yellow onion, plus 1/2 cup chopped yellow onion
1/4 cup chopped celery
1/4 cup chopped bell pepper
1 teaspoon salt, plus 1 teaspoon salt
1/4 teaspoon cayenne, plus 1/4 teaspoon cayenne, plus 1/4 teaspoon cayenne
1 domestic goose, about 10 pounds, well rinsed and patted dry, neck and giblets reserved
1/2 teaspoon freshly ground black pepper
1/2 cup chopped carrots
2 bay leaves
3 cups Ruby port
Preheat oven to 400 degrees F.
Combine 1/2 cup of the onions, celery, bell peppers, 1 teaspoon of the salt, and 1/4 teaspoon of the cayenne in a mixing bowl. Remove any excess fat around the opening of the cavity of the goose. Prick other fatty areas with a fork at intervals. Do not prick the breast. Stuff cavity of goose with vegetable mixture. Season the outside of the goose with the remaining 1 teaspoon salt, 1/4 teaspoon cayenne, and the black pepper. Place the goose in a large roasting pan and roast for about 1 hour and 45 minutes, or until the drumsticks and thighs are easy to remove.
Combine the remaining 1/2 cup onion, carrots, bay leaves, and port wine in a medium-sized sauce pan over medium heat and bring to a boil. Cook over medium heat until the mixture thickens and reduces to about 1/2 cup, about 30 minutes. Strain through a fine mesh strainer and let cool.
Using a pastry brush, glaze the goose with the port wine reduction, and return to the oven for 5 minutes to allow the glaze to caramelize and set. Remove from the oven and let rest for 20 minutes before carving. Serve with the Port Gravy.
Port Gravy:
2 teaspoons vegetable oil
Giblets and neck from the goose
1/2 cup chopped onions
1/4 cup chopped celery
1/2 cup chopped carrots
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 bay leaves
1/2 teaspoon dried thyme
2 tablespoons flour
2 cups Tawny port
2 cups water
In a large saucepan, heat the oil over medium-high heat. Add the giblets and neck, and brown, stirring, 3 to 4 minutes.
Add the onions, celery, carrots, salt, pepper, bay leaves, and thyme and cook, stirring often, for 3 to 4 minutes. Add the flour and stir to combine. Cook, stirring, for 5 minutes.
Add the wine, bring to a boil, and cook, stirring occasionally, for 5 minutes. Add the water and bring to a boil. Reduce the heat to medium and simmer for about 1 hour. Remove from the heat and strain into a clean container and keep warm until ready to serve. Yield: About 2 cups.
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Happy Holidays to all!!
NOCHEF&JUSTLOVESFOOD.YUM