The Christmas season brings so much traditional fare to tables around the world that some look forward to the amazing meal all year long. It's no secret that weight gain is a concern of Christmas celebrations worldwide as well. There are always so many rich options of protein, potatoes, cheeses, and sweet treats that it is anyone's guess how we managed to eat so much in a single day. Not including leftovers, of course.
One lovely meal that is quite popular in Europe is the Christmas goose. Goose and duck are enjoyed regularly around holidays and are prepared to accentuate their fatty flavor, which makes for a crispy skin and delightfully tasteful meat on the inside. Thanks to our European roots, we were always able to get a taste the delicious goose over the holidays, as our maternal grandmother insisted on it at her table, lamenting every year that turkey was so pedestrian, and improper. Her lovely accent made the Christmas recipe even more delightful to watch her execute year after year.
It took until around the age of ten to realize exactly what she was cooking, as her reference to the bird as a goose was simply slang, we thought. It was certainly smaller than a turkey, and it tasted incredible, but we all assumed it was the magic of her heritage that made it so. Besides, a goose wasn't something you ate in our minds. It was a bird that actually flew -- unlike the turkey or chicken -- and moreover, a character in one of our favorite nursery rhymes, "Mother Goose."
Our mother was never a fan of its preparation, or our grandmother for that matter, so when granny was gone, she would never entertain the idea of cooking it herself. Finally, as an adult, I found a traditional German recipe for its preparation, and wowed a group of friends with it at a dinner party. It's super easy, and a great change of pace from the typical meals you would serve your dinner guests, whether around Christmas time or just as a fun departure from the ordinary.
Delicious Goose: The Christmas Recipe
It is certainly okay to brine a goose, much like you would a turkey. However, part of the deliciousness that is the goose comes from its own fatty existence, which is hard to duplicate with any other bird -- although the duck is probably second in line in richness. For the purpose of this recipe, I'd say forgo the brining, and keep it simple and easy!
What You Need:
• Roasting Pan with Rack
• 1 Young Goose (4-5lbs), Completely Thawed
• 2 Apples, Peeled, Cored & Quartered
• 1 Small Onion, Cut into ¼" Wide Strips
• 2 TSP Thyme
• Plenty of Kosher Salt
• Lots of Cracked Black Pepper
• Water
• Roasting Pan with Rack
• 1 Young Goose (4-5lbs), Completely Thawed
• 2 Apples, Peeled, Cored & Quartered
• 1 Small Onion, Cut into ¼" Wide Strips
• 2 TSP Thyme
• Plenty of Kosher Salt
• Lots of Cracked Black Pepper
• Water
What To Do:
• Preheat oven to 350 degrees.
• Clean the goose thoroughly, inside and out -- removing and tossing anything in the cavity.
• Pat the goose dry with paper towels, and apply kosher salt, cracked black pepper and thyme generously to the bird, inside and out.
• Place the apples and onions inside the cavity.
• Mix one tablespoon of kosher salt with one cup of water, and pour into the roasting pan.
• Add the rack to the pan, and place the goose atop it -- BREAST SIDE DOWN.
• Pierce the goose's skin in several places, front, middle and back to allow the fat to exit as it cooks.
• Cook the goose for 50 minutes, using the salt water to baste 2-3 times during that period. You can add more salty water to the pan as needed.
• Remove the pan and turn the goose over onto its back, and return to the over for an additional 50 minutes.
The goose should cook to a temperature of 150 degrees, so check the temperature before turning the oven off. The goose can cook for another 20 minutes, or until cooked thoroughly. Be sure to baste in between, and allow it to sit for five minutes before carving.
• Preheat oven to 350 degrees.
• Clean the goose thoroughly, inside and out -- removing and tossing anything in the cavity.
• Pat the goose dry with paper towels, and apply kosher salt, cracked black pepper and thyme generously to the bird, inside and out.
• Place the apples and onions inside the cavity.
• Mix one tablespoon of kosher salt with one cup of water, and pour into the roasting pan.
• Add the rack to the pan, and place the goose atop it -- BREAST SIDE DOWN.
• Pierce the goose's skin in several places, front, middle and back to allow the fat to exit as it cooks.
• Cook the goose for 50 minutes, using the salt water to baste 2-3 times during that period. You can add more salty water to the pan as needed.
• Remove the pan and turn the goose over onto its back, and return to the over for an additional 50 minutes.
The goose should cook to a temperature of 150 degrees, so check the temperature before turning the oven off. The goose can cook for another 20 minutes, or until cooked thoroughly. Be sure to baste in between, and allow it to sit for five minutes before carving.
Serve the goose with fruity options of peach halves or Current jelly. The sweet and salt mixture will delight your senses, and beg an answer to the question, "Why is this the first time we've had goose?" Leftovers will store just like chicken or turkey, and can be added to bread the next day for a wonderful twist to the leftover sandwich you are used to.
Steven Ircha is the Senior Managing Director of Aegis Capital where he helps individuals and institutions manage their investments. He lives in Bronxville NY with his wife and five children. Steven attended NYU, Brooklyn Law School and the Harvard Business School.
He is also the assistant Scoutmaster of Bronxville Troop 5 and the Friends of Scouting Chair for the Westchester Putnam Council Boy Scouts of America. He frequently watches Jet's games with his brother-in-law,Woody Johnson,owner of the New York Jet's football team.
To contact Steven, please call 914-361-1099 or email him at ircha@yahoo.com.
He is also the assistant Scoutmaster of Bronxville Troop 5 and the Friends of Scouting Chair for the Westchester Putnam Council Boy Scouts of America. He frequently watches Jet's games with his brother-in-law,Woody Johnson,owner of the New York Jet's football team.
To contact Steven, please call 914-361-1099 or email him at ircha@yahoo.com.
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