> "Virginia Tadrzynski" honked:
>
>Okay, I wanna cook a goose for Christmas. Same way as a turkey?
I'm a goose virgin (behave Sheldon).

ROAST GOOSE WITH CARAMELIZED APPLES

Roast goose with apples, a specialty of Alsace, has become a classic Hanukkah
dish in Paris. This recipe comes from Didier Lewkowicz, a butcher in the old
Jewish quarter of Paris. Serve a French red Bordeaux with the goose.

1 13-pound goose, giblets and neck discarded
3 garlic cloves, thinly sliced
8 Gala or Golden Delicious apples, peeled, each cut into 6 wedges
1/4 cup fresh lemon juice
6 tablespoons sugar
1/4 cup Calvados
1 1/2 teaspoons ground cinnamon

Position rack in bottom third of oven and preheat to 350°F. Rinse goose inside
and out; pat dry with paper towels. Sprinkle inside and out with salt and
pepper. Using knife, cut small slits all over goose; place garlic slices into
slits. Place goose on rack, breast side down, in large roasting pan.
Roast goose 2 hours 45 minutes, basting occasionally with drippings and
removing excess fat; reserve 6 tablespoons fat. Turn goose over. Roast until
brown and thermometer inserted into thickest part of thigh registers 175°F,
basting occasionally with drippings, about 45 minutes longer.

Meanwhile, toss apples and lemon juice in large bowl. Pour 6 tablespoons goose
fat into 15 x 10 x 2-inch glass baking dish. Using slotted spoon, transfer
apples to baking dish; toss apples in goose fat. Add sugar, Calvados and
cinnamon to apples; toss. Bake apples alongside goose until very tender and
golden, about 1 hour.

Serve goose with caramelized apples.

Serves 8.
Bon Appétit
December 1997


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
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"Life would be devoid of all meaning were it without tribulation."
Sheldon
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