Recipes Included On This Page Goose With Kumquat Sauce Granny Smith Apple-Onion Soup with Celeriac Grilled Chicken Breast Stuffed With Goat Cheese & Sauce Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Goose With Kumquat Sauce Recipe By : Eating Well Serving Size : 8 Preparation Time :0:00 Categories : Poultry Citrus Main Dishes Onions Sauces Volume 3, Dec. '98 Wild Game/Fowl Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 pounds goose to taste salt & freshly ground black pepper 2 oranges -- quartered 2 onions -- quartered ***KUMQUAT SAUCE*** 1 teaspoon vegetable oil 1 onion -- chopped 1 carrot -- chopped 4 cups chicken stock -- defatted,(reduced sodium) 2 cloves garlic -- unpeeled few sprigs fresh parsley few sprigs fresh thyme or 1/2 tsp. dried 6 whole black peppercorns 1/4 cup sugar 2 cups kumquats -- scrubbed,sliced 1/4 cup wine vinegar 1 tablespoon arrowroot or cornstarch 1 tablespoon brandy Be sure any large seeds are removed from kumquats. If kumquats are not available, substitute the zest of 2 oranges, cut in julienne strips. To prepare goose: Preheat oven to 325 degrees F. Remove giblets and neck from the goose and reserve for the kumquat sauce. (Set the liver aside for another use.) Remove any excess fat from the goose. Rinse the goose with cold water and pat dry. Season the cavity of the goose with salt and pepper and stuff it with oranges and onions. (The fruits flavor the goose; they are not served.) Tie the legs together with butcher's twine and tuck the wing tips under the back. Set the goose on a rack in a roasting pan. With a skewer or a fork, prick holes in the skin, being careful not to pierce the flesh. (This will allow the fat to drain during roasting.) Roast the goose for 2 1/2 to 3 hours, or until juices run clear when the thigh is pierced with a skewer and a meat thermometer registers 180 to 185 degrees F. Spoon off the fat that accumulates in the pan every 1/2 hour. Transfer the goose to a cutting board, cover loosely and let rest for 15 minutes before carving. To make kumquat sauce: While the goose is roasting, in a medium-sized heavy saucepan heat oil over medium-high heat. Add the reserved goose giblets and neck, onions and carrots; cook, stirring occasionally, for 15 to 20 minutes, or until well browned. Add chicken stock, garlic, parsley, thyme and peppercorns and bring to a boil. Reduce heat to low and simmer, uncovered, for 30 minutes. Strain through a fine sieve and skim fat from the surface; set stock aside. (You should have about 2 cups stock.) In a medium-sized heavy saucepan, combine sugar with 1 cup water. Bring to a boil over high heat and boil for 5 minutes. Reduce heat to medium and add kumquats. Poach the kumquats until they are translucent, about 10 minutes. Remove kumquats from the syrup with a slotted spoon and reserve. Increase heat to high and cook syrup, without stirring, until it turns amber in color, about 5 minutes. Remove from the heat and carefully add vinegar. Return to medium-high heat and cook for 5 to 7 minutes, or until reduced again to 1/4 cup. Stir in the reserved stock and bring to a boil. Reduce heat to low. In a small bowl, dissolve the arrowroot or cornstarch in brandy. Whisk into the sauce and cook, stirring, until the sauce is thickened and glossy. Stir in the reserved poached kumquats. Taste and adjust seasonings with salt and pepper. To serve: Carve the goose, discarding skin, and place on a platter. Spoon a little sauce over the meat and pass the rest in a sauce boat. 399 Calories per serving: 35 G Protein 15.0 G Fat 29 G Carbohydrate 289 MG Sodium 109 MG Cholestrol Note: Eating Well did not give the number of servings. My guess is 6 or 8 servings. Recipe from http://www.eatingwell.com/recipes/search/search/recipe_pages/23.htm Posted to FareShare 12/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Granny Smith Apple-Onion Soup with Celeriac Recipe By : APPLES A Cookbook 1997* / Pat Hanneman Serving Size : 6 Preparation Time :1:15 Categories : Vegetarian Apples Healthwise Onions Potatoes Volume 3, Dec. '98 Soups,Stocks & Chowder Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 spanish onion -- coarsely chopped vegetable cooking spray 1 large red potato -- diced 2 granny Smith apple or one each green and red apple -- cored & chopped 1 pound celery root or smaller -- peeled and diced 1/4 teaspoon extra virgin olive oil -- optional 6 cups vegetable broth -- PLUS up to 2 cups vegetable broth -- to thin, optional salt and white pepper fresh lime juice -- optional chopped chives -- for garnish celery seeds -- optional garnish french baguette slices -- accompaniment TESTED with better than bouillon: half mushroom and have vegetable soup base. Tested with a 12-oz celeriac. Plan to lose about 15% of the root during peeling. Puree soup with burst of celery flavors. The apples are not distinctive; instead they make the soup bright and crisp. Measures are not precise. Use what is on hand and add broth to thin soup to the consistency of an applesauce. Pat H DIRECTIONS: In a large, nonstick if possible, sauce pan, saute onions, potatoes, apples and celery root in cooking spray. Add 1/4 teaspoon of a fruity olive oil, if using. When the onions are soft, add the first measure of vegetable broth; bring to a boil; reduce heat and simmer (uncovered) for about 40 minutes until all vegetables are very soft. Puree, adding broth to thin soup as necessary. Season with salt and pepper. Add a squeeze of fresh lime juice (optional). Serve in soup plates; garnish with chives and celery seeds. Offer a plain bread such as French or Italian white. PER SERVING 273 cals, 6g fat, 7g fiber. 100% of RDV for Vitamin A. * INFO * Editor may be Robert Berkeley, NY chef; author of Peppers and of Berries, two other books in this series. Recipe from Apples A Cookbook (1997: Quantum : Chartwell, Singapore; 078580790X) >MC and Email by kitpath@earthlink.net to fareshare, 12-98. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 0 0 2520 0 0 4716 0 0 0 * Exported from MasterCook * Grilled Chicken Breast Stuffed With Goat Cheese & Sauce* Recipe By : Bobby Flay/TVFN Serving Size : 4 Preparation Time :0:00 Categories : Chicken Main Dishes Sauces Volume 3, Dec. '98 Cheese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces soft goat cheese 1/4 cup chopped nicoise olives 1 red pepper -- roasted, peeled, -- seeded and chopped 1 tablespoon fresh thyme -- finely chopped Salt and freshly ground pepper 4 large boneless chicken breasts -- pounded thin 2 tablespoons olive oil ***SMOKED CHILE-CILANTRO SAUCE*** 2 poblanos -- smoked, peeled and seeded 1/4 cup red onion -- coarsely chopped 2 tablespoons fresh lime juice 3/4 cup olive oil 1/4 cup spinach leaves 1/4 cup cilantro leaves 2 teaspoons honey Salt and freshly ground pepper Preheat grill. Mix together the goat cheese, olives, red pepper and thyme in a small bowl and season with salt and pepper to taste. Lay each breast out and fill with the cheese mixture. Brush the breasts with the olive oil and season with salt and pepper to taste, secure with toothpicks. Grill for 8 to 10 minutes or until golden brown and cooked through. Mix all ingredients for the sauce and serve with chicken. Full recipe name GRILLED CHICKEN BREAST STUFFED WITH GOAT CHEESE WITH SMOKED CHILE CILANTRO SAUCE HOT OFF THE GRILL SHOW#HG1A06 Kitpath/Pellegrino 12/98 Posted to FareShare 12/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - -

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