Roast Goose served with Pomegranate/Red Wine Reduction

Preparing the raw goose

Begin by cutting shallow slits in the skin of the thawed goose. These slits should be about half inch in length and spaced about every inch of the surface of the bird.   Be sure to remove the neck and giblets from the cavity.  Trim the excess fatty skin around the neck area. 

Brining 

Mix together 1 1/2 gallons of apple cider, 1 cup salt, 1/2 cup sugar, 1 tsp dried sage in a cooler large enough to contain the goose, with room to spare. Add 10 lbs ice and allow to cool to less than 40 degrees. 

Immerse the goose in the liquid and close lid to cooler tightly. Brine for 24-48 hours. 


Cooking the bird

Prepare a large tall pot of boiling water.  Carefully lower the goose into the boiling water so the the water covers half the bird. Allow to boil for one minute. Remove the goose from the pot and the boil the other end for one minute. This boiling step is important as geese have a fatty layer beneath the skin and the boiling water helps remove some of the excess fat. 

Pat the bird dry inside and out. This step will help ensue a crispy skin.   Rub lightly with chopped fresh thyme and place in oven at 425f. After 30 minutes, lower the oven temp to 350 and cook for another 2 hours. 

After removing from the oven, allow the goose to rest for at least 30 minutes before carving. 

Pomegranate red wine reduction

 Remove seeds from one medium sized pomegranate. In a small frying pan, add pomegranate seeds and 1/2 cup water. Boil for 2 minutes and allow to cool slightly. Add seeds to blender and purée. Strain purée through a fine mesh into the frying pan. Add juice and zest of one tangerine. Return pan to the stove and bring to a simmer. Add 1/4 cup red wine and whisk as the liquid reduces to a thick syrup. 

Butternut Squash Tart with Pomegranate Glaze

This butternut squash tart is layered with salted dark chocolate and topped with a cranberry pomegranate glaze. The shell is a made with pecans.

Good Morning

Indian Sambar served over a Dosa

Shrimp Tempura, Dumplings and Seaweed Salad.

I bought these amazing shrimp from Charlie at http://www.localseafooddelivery.com

Fruit and Cheese "Sushi" Rolls and Apple Cantaloupe Salad

Enjoying my new toy, the KitchenAide Sheet Cutter attachment. This gadget really opens up some cool food possibilities!

Made fruit sushi roll with Wisconsin Morel and Chive Colby and 15 year old Cheddar wrapped in apple.

I then took all the remaining apple and cut into noodles to use in a salad with cantaloupe and strawberry.

 

Black Bean and Cactus Enchiladas wrapped in Sweet Potato

Lovin’ my KitchenAide sheet cutter!!

Used sheet cutter to create thin Sweet Potato wraps 

Heated Black Beans and Cactus with Cumin and Guajillo Chile sauce

Roll Black Bean mixture in Sweet Potato sheets and arrange on a baking dish.  Cover with Pablano Salsa and shredded Mozzarella.  Bake at 375 for 15 minutes.

Fresh Garden Salad with sliced baked tofu and topped with an orange/poppy seed dressing

Acorn Squash Mandala - Served with Black Eyed Peas and Smoked Ham

This dish seemed to almost be transformed by the simple arrangement.  I sliced the squash into rounds, seeded and sprinkled with cinnamon. Baked for 45 min at 400. I then arranged a larger slice on a plate and placed a smaller in diameter slice on top.  I was struck by the geometry of the squash and decided to use that form to suggest a mandala.  I felt that it turned out well and I plan to revisit this recipe and possibly filling the inner area of the mandala with any any of a number of items (puree? roasted veggies? etc).

Sweet Potatoes wrapped in eggplant and served with Soppressata and French Mimolette cheese

I came up with this one morning while trying to prepare a unique breakfast, but I think it would be delish anytime.

Begin by cutting sticks of sweet potato about a half inch thick and slice a large eggplant into thin rounds. 

Fry each slice of the eggplant in olive oil for a few seconds to soften and remove to a rack to cool. I find that it is best to fry each slice individually.  Wrap the sweet potatoes with the eggplant and season lightly with salt and pepper. Bake at 350f for 20 min. 

Zucchini Noodle Salad with Pumpkin Vinaigrette

Salad made with Zucchini 'noodles', Kale, Carrots, fresh Turmeric, Edamame and Quinoa. The pumpkin vinaigrette makes it very tasty!!!

Multigrain Muffins

1/2 cup.         White Wheat Flour

1 cup.            Whole Wheat Flour

1/2 cup.         Multigrain cereal (hot cereal mix - I bought mine in bulk at natural food coop, but Red Mill makes a good mix)

2 tbsp.          Milled flax seed

2 tsp.            Baking powder

1/2 tsp.         Baking soda

1/4 cup.        Raw sugar

1 tbsp.          Molasses

1/4 tsp.         Salt

2  eggs + 1 egg white

1 1/4 cup.      Milk

2 tbsp.          Walnut oil.

1/2 cup.        Chopped pecans or Walnuts

Sift flours into a large bowl and mix in other dry ingredients. 

Beat egg white and then add and lightly beat in other liquids in a separate bowl. 

Combine liquid and dry mixtures and stir just until mixed. There will still be lumps. Do not over mix. 

Line cups of a muffin pan with paper liners and fill with batter. 

Bake at 375 degrees for 20 minutes.

Stir Fried Tofu with Zucchini and Yellow Squash Threads and Quinoa