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Christmas Feasting

Christmas Morning:

Plum Torte
Lemon Balm Bread
Both from the freezer, from a couple of months ago. The torte was delicious but the bread was rather dry, so I'll know now not to freeze it for as long.

Sausage with Apples
Take 1 pound bulk sausage and form into eight flat patties. Core and slice two or three large apples (but you don't have to peel them). Pan-fry sausage for about 10 minutes (5 minutes per side), then add apples and a sprinkle of brown sugar and cinnamon. Fry with apples about 5 minutes longer, till apples are cooked through. This can be transferred to a baking dish and kept warm in the oven while using the skillet to make

Served with real maple syrup, of course!

Christmas Dinner:

Roast Goose
I used this recipe for the cooking method, which worked very well even though I only increased the temperature to 400 (not 475) at the end. The skin came out nice and crispy and the meat was still moist. I used cut oranges, apples, and an onion in the center cavity, and seasoned the bird with sea salt, freshly ground pepper, and dried orange peel, and saved the liquid from the steaming to use for making the stuffing. I also used a glaze-type sauce over it twice during the last uncovered roasting period, and poured the extra sauce over the sliced meat before serving.
Port Glaze/Sauce for Goose
In a saucepan over medium heat, brown the neck and giblets and a couple of pieces of goose fat in one tablespoon oil. Add 1 cup orange juice, 1/2 cup apple cider, and a bottle of tawny port. (Yes, a full 750 ml bottle.) Simmer for an hour, covered. Strain out solid bits. Turn heat to high and reduce sauce to about 1/4 of original volume, then use to glaze roasting goose and for use on the meat after.

Spicy Sausage Stuffing
Brown 1 pound bulk hot sausage in the bottom of a large saucepan. Add appropriate amount of chicken stock (or liquid from steaming the goose, or water) and one package commercial stuffing mix.

Braised Red Cabbage
Needs a very large oovered skillet or dutch oven. Slice one onion and saute till golden. Core and slice (don't need to peel) two large apples, and add to onions. Cook till translucent. Add shredded red cabbage (from a 2-pound head of cabbage, cored), 4 Tablespoons red wine vinegar, 2 Tablespoons brown sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground mustard powder (or 1 teaspoon mustard seeds), 1/2 cup raisins or currants, and 1/2 cup water or stock or white wine. Mix well. Cover and simmer, stirring occasionally, for about 45 minutes to an hour, till cabbage is tender.

Roasted Herbed Potatoes
Clean potatoes and cut into chunks and put into a pan or baking dish. Toss with goose fat siphoned off from the roasting pan, and with rosemary and thyme and salt and pepper. Put in the oven during the last 1/2 hour of roasting the goose, at 400 degrees F., and leave in the oven for another 15-30 minutes while the goose is out and resting.

Dinner Rolls, split and buttered and toasted under the broiler

No special dessert other than leftover plum torte, but later I made a lemon chess pie (and this morning, a spiced chocolate cake) to bring to a Boxing Day dinner with relatives this evening.