Roast Goose with Brandy

You have never had goose this good. Surprise everyone with this dish!

Roast Goose with Brandy Cranberry Reduction


1 (10 to 12-pound) farm-raised goose
3 tablespoons kosher salt
1 1/2 tablespoons freshly ground black pepper
3 cups chopped onions
1 1/2 cups coarsely chopped carrots
1 1/2 cups coarsely chopped celery
3 bay leaves
5 sprigs thyme, plus 2 teaspoons chopped thyme leaves
6 garlic cloves, smashed
4 cups dark chicken stock, chicken stock, or water
1/4 cup thinly sliced shallots, plus 2 tablespoons minced
1 cup brandy
3/4 cup sweetened dried cranberries
Apple Cider Glazed Pearl Onions, recipe follows

Preheat the oven to 475 degrees F.

Remove the neck, giblets and liver from the goose. Rinse the goose thoroughly inside and out under cold running water. Reserve the neck and giblets separately. Pat the goose dry with paper towels and season with the kosher salt and black pepper. Place the onions, carrots and celery in a medium bowl and toss to combine. Remove 1/2 cup of the vegetable mixture and set aside. Stuff the cavity of the goose with the remaining vegetable mixture, 2 bay leaves, 4 sprigs of thyme and 4 cloves of garlic. Truss the goose.

Using a fork, prick the skin of the goose on the thighs, back, and lower breast. Place the goose on a rack in a large roasting pan. Place the goose in the oven and roast for 20 minutes. Reduce the oven temperature to 350 degrees F, pour 1/3 cup of hot water over the breast and legs of the goose and continue to roast the goose for another 30 minutes. Open the oven door and pour another 1/3 cup of hot water over the breast and legs of the goose. Close the oven and cook the goose another 30 minutes. Pour a final 1/3 cup of hot water over the goose to help the fat render from the bird and cook the goose for a final 30 minutes. Insert an instant-read thermometer into the thigh of the goose without touching the bone and be sure that it registers at least 165 degrees F. If it does, remove the goose from the oven and allow to rest. If not, continue to roast the goose for another 30 minutes.

While the goose roasts, prepare the goose stock. Use a heavy, sharp knife to chop the goose neck into 2 or 3 pieces. Place the chopped neck and giblets in a 2-quart saucepan and sear over medium heat. Cook the necks and giblets, turning occasionally, until well caramelized, 5 to 6 minutes. Add the reserved 1/2 cup of vegetables, the remaining bay leaf, sprig of thyme, 2 cloves of garlic, and 1/4 cup sliced shallots and continue to cook, stirring occasionally, until vegetables are wilted and lightly caramelized, 4 to 5 minutes. Add the stock, increase the heat to high, and bring to a boil. Reduce to a simmer and cook the stock for 1 hour. After 1 hour, remove from the heat, strain through a fine-mesh sieve and reserve stock on the side. Discard solids. Pour the brandy over the cranberries and reserve separately.

When the goose is cooked, place it on a warmed platter, and pour off the fat that has collected in the roasting pan, being sure not to pour off the browned bits on the bottom of the pan. Once most of the fat has been removed from the roasting pan, place it on the stovetop over medium heat on 2 burners. Add the minced shallots to the pan and cook for 1 minute, stirring with a wooden spoon to scrape up the browned bits. Add the brandy, cranberries, and thyme leaves and continue to cook until the brandy is nearly evaporated, about 1 minute. Add the reserved goose stock to the pan and reduce the heat to medium low. Continue to cook until the stock is reduced by about half and the sauce is thickened, 4 to 5 minutes. Transfer the sauce to a sauce boat and serve alongside the goose. Serve the pearl onions on the side.

Apple Cider Glazed Pearl Onions:
1 tablespoon goose fat, reserved from cooking the goose
2 pounds pearl onions, peeled
1/3 cup apple cider vinegar
1 1/2 cups apple cider
1 teaspoon fresh finely chopped thyme leaves
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

Set a 12-inch saute pan over medium-high heat. Add the goose fat to the pan and, once hot, add the pearl onions. Cook the onions until caramelized, 4 to 5 minutes, swirling the pan to ensure even browning. Deglaze the pan with the apple cider vinegar and, when nearly evaporated, about 30 seconds, add the apple cider, thyme leaves and salt and pepper. Reduce the heat to medium and continue to cook the onions until tender, and the cider has reduced to a syrup-like consistency, 7 to 8 minutes. Serve alongside the goose as a side dish.
(recipe courtesy of Emeril Lagasse)

Peas And Pearls

Peas And Pearls

1 cup chicken broth 1/4 cup (1/2 stick) unsalted butter 3 teaspoons chopped fresh dill 1 (10-ounce) package frozen pearl onions, thawed 1 (10-ounce) package frozen peas, thawed 1 small bunch watercress, washed and trimmed Kosher salt and freshly ground black pepper In a 3-quart saucepan over medium heat, combine the chicken broth, 2 tablespoons of the butter, and 2 teaspoons of the dill. Once the liquid gets hot, add the pearl onions and peas. Cook and stir for 5 minutes until well coated and thickened slightly. Add the watercress, remaining butter, and dill; season with salt and pepper.

Broccoli Soffriti

Here is a little different way to prepare Broccoli for your holiday meal courtesy of Molto Mario.

Broccoli Soffriti

3 pounds fresh broccoli, with leaves, or broccoli rabe
1/4 cup extra-virgin olive oil
8 cloves garlic, sliced in half
10 salted anchovies, cleaned, filleted and roughly chopped

Trim the broccoli into long stalks, removing the bottom 2 inches and leaving the leaves attached. Bring 6 quarts of water to a boil.

Meanwhile, place a 12 to 14-inch saute pan over medium heat and add the olive oil. Add the garlic and anchovies and cook 5 minutes, until just golden brown and very fragrant.

While the garlic and anchovies cook, plunge broccoli into boiling water and cook for 1 minute. Remove broccoli from water, drain well, and add it to the pan with the garlic and anchovies. Cook 10 to12 minutes, until tender and yet still holding its shape. Remove from heat and season aggressively with pepper and timidly with salt. This dish may be served hot or at room temperature.

Traditional Pumpkin Pie

This is a delicious pumpkin pie recipe. It is a very simple recipe, just mix it and bake. It has been used by Libby's for over 50 years.

Traditional Pumpkin Pie

Ingredients:

• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 can (15 oz.) 100% pure pumpkin
  
• 1 can (12 fl. oz.) evaporated milk
  
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
• Whipped cream (optional)

Directions:

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
(LIBBY'S)

NOTES:
1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.

FOR 2 SHALLOW PIES: substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for 20 to 30 minutes or until pies test done.

Bourbon Thanksgiving Stuffing

If you like rich stuffing, this is the recipe for you. Your guests will love this dish.

Bourbon And Bacon Stuffing

INGREDIENTS

• 1 pound thick-cut bacon, chopped
• 1 cup butter
• 2 large onions, peeled and chopped
• 5 celery stalks, diced
• 2 cloves garlic, minced
• 2 tablespoons dried rosemary
• 1 (1 pound) loaf day-old pumpernickel bread, cubed
• 1 (1 pound) loaf day-old dark rye bread, cubed
• 8 eggs, lightly beaten
• 1 tablespoon dried thyme
• 3 tablespoons dried sage leaves
• 2 quarts chicken stock (more as needed)
• 1 cup good quality bourbon whiskey

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. Place the bacon in a large, deep skillet, and cook over medium high heat until evenly brown. Drain on paper towels. Pour bacon fat remaining in the skillet into a bowl.
3. Using the same skillet, melt the butter over medium heat. Stir in the onions, celery, garlic, and rosemary, and cook until onions are soft and transparent, about 5 minutes. Stir in the reserved bacon fat.
4. Meanwhile, place the pumpernickel and rye bread cubes into a large bowl. Stir in the eggs, thyme, sage, and onion mixture, and toss to mix evenly.
5. Stir the chicken stock and bourbon together in a bowl. Pour the chicken stock mixture over the bread mixture, adding more stock to reach desired consistency. Use your hands to evenly mix the ingredients together. Spoon stuffing mixture into prepared baking dish.

Makes enough for a 20 lb bird so adjust accordingly.