Text 25461, 99 rader
Skriven 2012-05-29 23:16:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Getting goosed
======================
-=> Quoting Dave Sacerdote to Dave Drum <=-

 DS> about migration:  Do you have any geese that seem to be around
 DS> all year round, like we do? As long as there is open water, we have
 DS> geese that winter over. They're not native birds, though. The
 DS> geese that we have here in the winter are the ones that are summering
 DS> in Yellowknife.  The geese we see in the summer spend their winters
 DS> further south. The migration patterns are much more complicated 
 DS> than "all the birds fly south to Mexico and then fly north to
 DS> Canada."

Interesting. I didn't know that.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Apple Wine-Braised Goose
 Categories: Holiday, Goose, Wine, Fruit
      Yield: 8 Servings
 
      8 lb Goose
           Salt and Pepper
      2 md Cooking apples, cored cut
           In 2" chunks
      2    Cloves garlic, peeled
      1 lg Carrot, pared, cut into
           -1" pieces
      1 lg Stalk celery cut into
           -1" pieces
      1 md Onion, sliced
           Quick Brown Sauce
      1 c  Dry white or apple wine
    3/4 c  Apple jelly
           Sugared Lady apples
           Fresh parsley sprigs
 
  Preheat oven to 425 . Remove giblets and neck from goose, rinse under
  cold water; pat dry with paper towels. Freeze liver to use for pate
  or other recipes. Use neck and rest of giblets to make broth for your
  Pumpkin Bisque, if desired. Remove all fat from neck and body
  cavity(you can render and use for other recipes)Rinse goose under
  cold water, pat dry with paper towels. Season inside and out with
  salt and pepper.
  
  Loosely pack cavity with apple chunks,bring skin of neck over back
  and pin with poultry pins. Close body cavity with poultry pins and
  lace with string. bend wing tips under body and tie legs together.
  
  Place goose breast side up in roasting pan. Place garlic, carrot,
  celery and onion in pan around goose. Roast uncovered 1-1/4 to 1-1/2
  hours or until browned. meanwhile prepare Quick Brown Sauce.
  
  Remove goose from oven lift goose onto a large sheet of heavy duty
  foil; remove rack; pour fat from roasting pan leaving vegetables. Add
  brown sauce,1 cup wine 1/4 cup apple jelly to pan. Return goose to
  pan,placing it on top of the vegetables. Cover pan tightly  with
  heavy duty foil. Reduce oven temperature to 350; roast goose, covered
  45 minutes longer or until instant reading meat thermometer inserted
  in meaty part of leg registers 185 (Thigh juices should run clear
  when thigh is pierced with a fork.)
  
  Transfer goose to warm serving platter, remove pins and string;
  garnish goose with sugared lady apples, parsley and Steamed Acorn
  Squash With Cranberries, if desired. Strain pan juices discarding
  vegetables. Pass juices with the goose. Makes 8 servings.
  
  NOTE: To make sugared lady apples; in a small bowl, lightly beat 1 egg
  white. With a brush lightly brush each of the 6 lady apples with the
  egg white. Over waxed paper sprinkle granulated sugar over the
  brushed apples until evenly coated,reusing the sugar on the paper.
  Let coating completely dry before serving.
  
  QUICK BROWN SAUCE 2 tbsp butter or margarine, 1 med. onion, finely
  chopped, 2 tbsp all-purpose flour, 1 can beef broth, 2 tbsp tomato
  paste, pepper
  
  In small saucepan over medium heat, heat butter. Add onion and saute
  until golden, about 5 minutes. Stir in flour, stirring until flour
  begins to brown. Gradually add beef broth and 2 tablespoons tomato
  paste., stirring until smooth.Bring to boiling strring; simmer over
  medium heat until sauce thickens and is reduced to 1 cup, about
  20-min. add pepper to taste. Makes about 1 cup.
  
  Recipe by: McCalls' Best Holiday Foods From: Alice Poe
 
MMMMM




Cheers

YK Jim


... There are many drawbacks to using geese as car horns

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