Help with goose and sides
- JonParker Dec 21, 2012 04:54 AM
I'm doing my first goose this Christmas. I have no idea what to serve with it. Any side dish ideas? Also, any good goose roasting tips?
If you're roasting goose, you have to roast potatoes in the goose fat. I used Julia Child's steamed roast goose last year, and it resulted in a lot of crisp skin and beautifully rendered fat.
I like a green salad with a tart dressing and potatoes roasted in the goose.fat.
You can alternatively make yorkshire puddings in the goose fat, but I like the potatoes.
Brussels Sprouts with Chestnuts and or Bacon
Almond Paste Stuffed Roast Apple
Cranberry Sauce, Red Currant Preserves or Cloudberry Preserves
Braised Red Cabbage
Potato Dumpling or Tyrolean Dumpling
Goose is the only dish my mother would cook. My German father liked it with red cabbage (in vineager) and potato dumplings with gravy.
She would stuff the goose with apples (yellow) and use Panni box mix for the dumplings, both smooth and rough. The idea of box dumplings will no doubt make most Chowers recoil in horror but that is what my Omi and dad liked. After living through the war and moving to the US, they adored all things conveience. Mom would put Maggi in the gravy.
Thanks for bringing back the memory. I hope you have a fantastic goose!
Sorry to be so absent from my own thread. The holidays are crazy. So here's what my meal is:
Roast goose. I'm using Julia's method but not the port wine sauce. Instead I'm doing a sour cherry compote. I did the steaming portion earlier today. I was going to do a giblet gravy but - um - well, I ate them.
Taking the advice of a couple of you and doing braised red cabbage.
Roasted root vegetables (parsnips, turnips, carrots, maybe potatoes).
Thanks to all of you. Sadly, the weather here in central Oklahoma means that our original 8 person guest list is now 4, and maybe only two if no one can get out.