* 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 - - - - - - - - - - - - - - - - - - | 
