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I've decided to roast a goose for Christmas dinner. A new one on me,
I've never cooked or tasted goose.

So what are the traditional accompaniments? Any tips or tricks or maybe
recipes?

Vicki

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Default All you goose cooks


"percy" > wrote in message ...
| I've decided to roast a goose for Christmas dinner. A new one on me,
| I've never cooked or tasted goose.
|
| So what are the traditional accompaniments? Any tips or tricks or maybe
| recipes?
|
| Vicki

Best bird in the world. Here is a great collection of recipes for
you to browse through:
http://www.roastgoose.com/goose_recipes.htm
and you might check recent postings at rec.food.cooking for
a fairly extensive discussion of goose within the last week.
Good luck, don't over-prick the goose and don't overcook it.

pavane


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Default PING: All you goose cooks

percy > wrote:
: I've decided to roast a goose for Christmas dinner. A new one on me,
: I've never cooked or tasted goose.

: So what are the traditional accompaniments? Any tips or tricks or maybe
: recipes?

: Vicki

I don't know much, but I understand it si quite a fatty bird, so much
pricking of the skin during roasting. The other thing hat is said is that
the rendered fat is wonderful so when you pull of fat blobule before
coking, save them to render later(can be frozen) and save the fat you
remove from the rippings before making any gravy or sauce.

As for side dishes, in Jewish homes aa channukah roast goose was tradition
in the mille European areas and potato pancakes were served with them,
proly fried in some of that goose fat. I tink dishes like sweet and sour
red cabbage were also poplar. that might be made with articicila
sweetener to keep the cabs down. For potato pancakes, look for "Latkes"
on the jewishfood-list.com the archive of a Jewish food list I am on.
They might have the sweet and sour red cabbage there too but I don't know.


Sorry I can't be of much more help.

Wendy
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Default All you goose cooks

Wow, that just took me back. We used to raise our own geese, chooks and
ducks and goose was on the Xmas menu. We had traditional roast veggies
(pumpkin and taters) plus some kind of greens (usually peas or beans) and
just ordinary gravy. My mum wasn't adventurous and the stuffing was pretty
much her poultry stuffing of bread, egg, onion, butter, salt, herbs. But the
sauce was a plum sauce she made herself. I am pretty sure it had ginger in
it as well.

percy wrote:
> I've decided to roast a goose for Christmas dinner. A new one on me,
> I've never cooked or tasted goose.
>
> So what are the traditional accompaniments? Any tips or tricks or
> maybe recipes?
>
> Vicki



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On Thu, 18 Dec 2008 09:37:14 -0500, percy >
wrote:

>I've decided to roast a goose for Christmas dinner. A new one on me,
>I've never cooked or tasted goose.


I keep meaning to do that myself, and keep getting distracted - mostly
by my sister doing turkey : ) I'd love to know how it turned out.

Nicky.
T2 dx 05/04 + underactive thyroid
D&E, 100ug thyroxine
Last A1c 5.4% BMI 25


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Default All you goose cooks

pavane wrote:
> "percy" > wrote in message ...
> | I've decided to roast a goose for Christmas dinner. A new one on me,
> | I've never cooked or tasted goose.
> |
> | So what are the traditional accompaniments? Any tips or tricks or maybe
> | recipes?
> |
> | Vicki
>
> Best bird in the world. Here is a great collection of recipes for
> you to browse through:
> http://www.roastgoose.com/goose_recipes.htm
> and you might check recent postings at rec.food.cooking for
> a fairly extensive discussion of goose within the last week.
> Good luck, don't over-prick the goose and don't overcook it.
>
> pavane
>
>


Great site, thanks!

So far Crisp Roast Goose with Giblet Gravy is at the top of the list.

Vicki
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Default All you goose cooks

Ozgirl wrote:
> Wow, that just took me back. We used to raise our own geese, chooks and
> ducks and goose was on the Xmas menu. We had traditional roast veggies
> (pumpkin and taters) plus some kind of greens (usually peas or beans) and
> just ordinary gravy. My mum wasn't adventurous and the stuffing was pretty
> much her poultry stuffing of bread, egg, onion, butter, salt, herbs. But the
> sauce was a plum sauce she made herself. I am pretty sure it had ginger in
> it as well.
>
> percy wrote:
>> I've decided to roast a goose for Christmas dinner. A new one on me,
>> I've never cooked or tasted goose.
>>
>> So what are the traditional accompaniments? Any tips or tricks or
>> maybe recipes?
>>
>> Vicki

>
>


After much investigation I've decided to roast a brined bird with
ckementine/tangerine & onion etc., in the cavity. One of the recipes
from the mentioned site has plum sauce with orange juice and I think
I'll replace most of the juice with water and red wine.

I want to do red cabbage with apple as well and probably a squash
(pumpkin) of some sort. I'm thinking butternut. Roasted.

Ordered a free range local goose 6 to 7 kg today to pick up fresh the
23rd to eat the 24th late. I think this is going to be spectacular.
Dinner the 25th is always tourtiere. This year with baked camembert and
spinach salad. Maybe with potatoes fried in goose fat.

Can't wait
Vicki
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Default All you goose cooks

Your Chrissy menu sounds fabulous!


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"W. Baker" > wrote:
> percy > wrote:
> : I've decided to roast a goose for Christmas dinner. A new one on me,
> : I've never cooked or tasted goose.
>
> : So what are the traditional accompaniments? Any tips or tricks or maybe
> : recipes?


> I don't know much, but I understand it si quite a fatty bird, so much
> pricking of the skin during roasting. The other thing hat is said is
> that the rendered fat is wonderful so when you pull of fat blobule before
> coking, save them to render later(can be frozen) and save the fat you
> remove from the rippings before making any gravy or sauce.
>
> As for side dishes, in Jewish homes aa channukah roast goose was
> tradition in the mille European areas and potato pancakes were served
> with them, proly fried in some of that goose fat. I tink dishes like
> sweet and sour red cabbage were also poplar. that might be made with
> articicila sweetener to keep the cabs down. For potato pancakes, look
> for "Latkes" on the jewishfood-list.com the archive of a Jewish food
> list I am on. They might have the sweet and sour red cabbage there too
> but I don't know.
>
> Sorry I can't be of much more help.


Very nice, Wendula. Mmm. Latkes! Kartufelkuken are similar. I miss da
Bronx.

--
Nick. Support severely wounded and disabled Veterans and their families!
I support them at https://www.woundedwarriorproject.org/
Thank a Veteran and Support Our Troops.
You are not forgotten. Thanks ! ! ~Semper Fi~
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Default All you goose cooks

"percy" > wrote in message
...

> After much investigation I've decided to roast a brined bird with
> ckementine/tangerine & onion etc., in the cavity. One of the recipes from
> the mentioned site has plum sauce with orange juice and I think I'll
> replace most of the juice with water and red wine.
>
> I want to do red cabbage with apple as well and probably a squash
> (pumpkin) of some sort. I'm thinking butternut. Roasted.
>
> Ordered a free range local goose 6 to 7 kg today to pick up fresh the 23rd
> to eat the 24th late. I think this is going to be spectacular.
> Dinner the 25th is always tourtiere. This year with baked camembert and
> spinach salad. Maybe with potatoes fried in goose fat.
>
> Can't wait
> Vicki


Damn Vicki, that sounds good!!!

Cheri


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