Trending
By Bev Kauffman
Hello again from the kitchen! I believe my goose is cooked! Literally!
In preparation for Goose Day, I decided to roast a goose and all the fixings. This was a first for me but I was up for the challenge. After researching goose recipes, I came to the conclusion I will make it like I do other meats, using my imagination. I laid the goose out on a clean counter and after generous amounts of salt and pepper, I poked a skewer through the skin (not through the meat) at several places on the goose. This allows the large amounts of fat to run out as it's roasting. I filled the goose cavity with a mixture of:
One onion, halved
4-6 garlic cloves
One apple, halved
One pear, halved
One carrot, peeled
Half a lemon
A bunch of rosemary and thyme
Place the bird on a rack in your roaster and tie the drumsticks together to help keep the goodies inside. Brush the skin with a mixture of butter and garlic. Cover and bake at 325 for two hours. Remove the lid and bake at 275 for another two hours or until the thermometer shows an internal temperature of 165, and the skin is nicely browned.
While the goose is roasting, I made homemade mashed potatoes, sweet corn and an apple/sausage filling as sides. I made gravy using chicken stock because the goose broth was extremely fatty.
Filling
4 slices of stale bread, cubed
One tart apple, peeled and chopped
Half a red onion, chopped
Half pound of loose plain sausage
Garlic cloves, chopped (as many as you like)
4 TBSP butter
1/4 cup chopped sage
I tossed all the ingredients together and baked uncovered for 35-40 minutes at 350. You can also make this filling in a large pan on the stove.
After making such a delightful meal, we can't forget about dessert. I made a blackberry cobbler and served it hot with vanilla ice cream on top.
Cobbler
8 ounces blackberries, washed
1 cup sugar
1/4 cup sugar (for on top)
1 cup self rising flour
1 cup milk or half & half
1 tsp vanilla
1/4 cup butter, melted
Spray a 9"x 9" baking dish. Set aside. In a medium sized bowl, whisk all the ingredients, adding the butter in last. Pour the batter into the dish and add the berries. Sprinkle remaining sugar over top and bake at 350 for 55-60 minutes or until top is brown and crackly looking. Serve warm with ice cream.
Goose day is celebrated on Friday, Sept. 29, so don't forget to get your goose on! Eat well my friends!
•••
Bev Kauffman, of Lewistown, operated a catering business in Juniata County for nearly 20 years. She has authored the cookbook, "Preserving the Past: In the Kitchen with Bev Kauffman" in 2013 and is currently working on a second cookbook.