Recipezaar: Goose,Dinner Party recipes

Windsor Canada Goose

Mon, 22 Nov 1999 05:51:00 -0500

-- posted by Amanda2

Quebec-Style Roast Goose

Mon, 06 Mar 2000 16:27:00 -0500

-- posted by Barefoot Beachcomber

Roast Goose with Caramelized Apples

Tue, 04 Dec 2001 13:07:51 -0500

This is a classic French Chanukah dish, but is good for any holiday. -- posted by Mirj

Danish Roast Goose with Prunes & Apples

Mon, 07 Oct 2002 22:15:53 -0400

This is a traditional Christmas Eve dinner served with sweet & sour red cabbage, glazed potatoes and new carrots. The prunes & apples are served as a side dish. You can start the first 30 minutes of roasting at 400F then turn to 375F for the balance of the cooking time. Your goose should not be over 10 lbs or it could be tough -- posted by Bergy

Michaelmas Goose

Thu, 10 Apr 2003 19:59:49 -0400

The traditional 18th century Christmas Goose, complete with onion sauce. -- posted by Leta

GOOSE - ROAST PORT GLAZED GOOSE with TAWNY PORT GRAVY

Sun, 11 Jan 2004 19:59:17 -0500

This makes a delicious goose!!! It was originally a recipe from Emeril Lagasse, in which I added the tarragon. -- posted by Alan Leonetti

Roasted Goose With Apple Rum Stuffing

Fri, 25 Feb 2005 15:02:07 -0500

This year for Christmas my neighbor was kind enough to give me a copy of his mother's game recipes. She was a 3rd generation Newfoundlander and one heck of a cook! I remember her serving this roast on one of her visits. It is a wonderful roast and leftovers make great soup! Stacey -- posted by Stacey Sweet

Roast Goose With Molasses Ginger Glaze

Fri, 29 Apr 2005 16:12:20 -0400

Garnish the serving tray with small apples and grapes. -- posted by Mercy

Chicken Breasts in a Creamy Foie Gras Pate Sauce

Thu, 23 Mar 2006 12:48:53 -0500

Chicken breasts served with a foie gras cream sauce and served on a bed of pasta that has been tossed with foie gras cubes. -- posted by KelBel

Perfect Spiced Roast Goose

Sat, 16 Dec 2006 16:10:24 -0500

You really can't go wrong with this recipe! This will be a holiday showstopper, it has a rub that caramelizes the goose when baking, plan ahead the goose needs to marinade for about 4 hours. Cooking time is for a 10-12 pound goose, I strongly suggest to use a meat thermometer for best results --- a 10-12 pound goose with feed about 8 people if you are serving more then I would suggest to make two, you will need to prepare two separate marinades and place the goose into two plastic bags. -- posted by KITTENCAL

Roast Goose With Juniper Sauce

Fri, 29 Dec 2006 23:32:34 -0500

A Nigel Slater recipe. I made this right after Christmas. I had been nervous about cooking a goose, but this was pretty much foolproof, and very good. The ingredients are approximate. -- posted by JenPo

Wilde Gans - Wild Goose

Wed, 27 Jun 2007 19:45:18 -0400

For the hunters! Allow 1 pound per person and fill with stuffing, if desired. Cooking time is approximate, based on the weight of the goose. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Pâté De Foie Gras

Tue, 02 Oct 2007 23:22:07 -0400

Substituting chicken livers/fat turns this into pate de foie gras de poulet. To make canapes with the Pâté de Poulet, add 1/4 cup cream and season with a little cayenne or Tabasco sauce and serve on toast rounds or buttery crackers. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Alsatian Goose With Pears

Thu, 11 Oct 2007 01:15:20 -0400

My Granny used to make this dish. She came from Alsace in France and learned this dish from her mother. -- posted by Celticevergreen

Roast Canada Goose With Mushroom-Port Gravy

Wed, 26 Dec 2007 18:56:21 -0500

From October 2006 Cooking Light Magazine. Dark, flavorful goose is a popular dish around the holidays, especially in Europe. Goose sizes vary widely, so adjust the cooking time accordingly (plan on cooking 12 minutes per pound or until a thermometer registers 165°). -- posted by DancingPanda

Roast Watertown Goose

Tue, 14 Oct 2008 23:46:29 -0400

Years ago when people visited large cities south or east of Chicago during the poultry season, the eye would catch the sign, 'Watertown Stuffed Geese." When traveling by train, on the menu card of the diner would be found, "Watertown Goose. The geese that were raised and prepared for market in Watertown, Wisconsin found their way to tables of wealthy people in the east, New York, Boston, Philadelphia, and other eastern points which usually purchased the bulk of them. Orders were placed weeks and even months in advance and some wealthy families had standing orders from year to year to be certain of getting them. Quite inexpensive for you if your hunter has been successful! From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Times are approximate. -- posted by Molly53

Spiced Fruit & Bread Stuffing

Tue, 08 Sep 2009 16:03:28 -0400

Dried fruit adds new flavor to homemade stuffing. -- posted by daisygrl64