Braised Goose With White Wine And Coffee Recipes

BRAISED GOOSE FEET WITH BLACK MUSHROOMS

Braised Goose Feet with Black Mushrooms image

Provided by Food Network

Time 2h45m

Yield 4 to 5 servings (10 to 12 ban

Number Of Ingredients 13

Ingredients

12 goose feet
3 ounces dry black mushrooms, very thick with cracked caps*
1 head lettuce
3 cups vegetable oil
2 teaspoons finely chopped ginger
2 teaspoons minced garlic
1 cup chicken broth
1 teaspoon soy sauce
2 tablespoons oyster sauce
1 teaspoon sesame oil
1/2 teaspoon sugar
1/4 cup chicken broth
2 tablespoons cornstarch

Steps:

Clean the goose feet with cold water and pat dry thoroughly. Soak the black mushrooms in hot water for 30 to 40 minutes or until soft. Cut off stems and set aside. Cut the head of lettuce in quarters. Remove core and separate leaves.
Mix all the sauce ingredients together in a small bowl. Set aside.
Heat the vegetable oil to 375 degrees F.
Deep fry the goose feet until skin puffs.
Remove the goose feet from oil. Remove the vegetable oil from wok and reheat the wok on high heat. Add 2 tablespoons vegetable oil, ginger, garlic, black mushrooms, and the goose feet. Sprinkle wine over and continue to stir for 30 seconds. Add the chicken broth and cook until broth is boiling. Turn heat to medium low and simmer for 1 hour.
While this is cooking, place the lettuce in boiling water to blanch for 30 seconds. Remove the lettuce and drain. Return heat to high on broth and stir in sauce mixture. Stir until sauce is thickened.
To serve, place the lettuce on platter and top with the goose feet. Place the black mushrooms on top and pour the sauce over.

BRAISED GOOSE WITH WHITE WINE AND COFFEE

Braised Goose with White Wine and Coffee image

Categories Bread Salad Sauce Coffee Wine Side Goose

Yield makes 4 to 6 servings

Number Of Ingredients 12

Ingredients

One 8- to 10-pound goose, trimmed of excess fat
2 tablespoons butter
2 tablespoons neutral oil, like corn or grapeseed
Salt and black pepper
2 cups chopped celery
2 cups chopped onion
2 cups chopped carrot
10 fresh thyme sprigs
2 cups not-too-dry white wine, like Gewürztraminer
1 cup strong brewed coffee
1 tablespoon cornstarch
Chopped fresh parsley leaves for garnish

Steps:

Preheat the oven to 300°F. Cut the goose into about 8 pieces, discarding the neck. (If you can get your butcher to do this for you, so much the better; the bones are tough and the joints not readily apparent. But you can hack right through with a heavy knife or cleaver.) Put the butter and oil in a large flameproof casserole that can later be covered and turn the heat to medium-high; wait a minute or so, until the butter melts into the oil. Add the goose, skin side down, season it with salt and pepper, and brown it well, rotating and turning the pieces as necessary, 10 to 15 minutes. Transfer the goose to a plate.
Add the celery, onion, carrot, and thyme to the pan. Sprinkle with salt and pepper and cook, stirring occasionally, until the vegetables are softened, about 10 minutes. Add the wine and cook, stirring and scraping the bottom of the pan, until the wine bubbles and is slightly reduced. Return the goose to the pot, cover, and put in the oven. Cook, checking every now and then just to make sure the mixture is not drying out (it will not), for at least 2 hours, or until the meat is very tender and almost falling from the bone. (The dish may be prepared to this point and set aside for a few hours or refrigerated for up to a day, then reheated before proceeding.)
Mix together the coffee and the cornstarch and stir into the sauce, cooking until it thickens slightly. Taste and adjust the seasoning, garnish, and serve.

BRAISED LAMB WITH RED WINE, COFFEE, AND CARDAMOM

Braised Lamb With Red Wine, Coffee, and Cardamom image

Make and share this Braised Lamb With Red Wine, Coffee, and Cardamom recipe from Food.com.

Provided by Boo Chef in West Te

Categories Scandinavian

Time 2h15m

Yield 6 , 6 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup whole green cardamom pods
1 (750 ml) bottle dry red wine
1 (750 ml) bottle dry white wine
1/2 cup honey, divided
1/2 cup whole espresso beans
15 garlic cloves
10 small sardines packed in oil, drained (from 3.75 ounce can)
8 fresh thyme sprigs
1 lemon peel, removed in strips with vegetable peeler
7 lbs lamb shoulder, boned, rolled, tied
5 tablespoons all-purpose flour, divided
1/4 cup 1/2 stick butter
1 teaspoon chopped fresh thyme

Steps:

Stir cardamom in large saucepan over medium-high heat until golden, about 4 minutes. Add all wine, 1/4 cup honey, and next 5 ingredients; bring to boil. Boil 10 minutes. Cool marinade.
2 Place lamb and marinade in resealable plastic bag. Chill overnight.
3 Preheat oven to 350°F Remove lamb from marinade, reserving marinade with spices. Pat lamb dry; sprinkle with 3 tablespoons flour, salt, and pepper. Melt butter in heavy large pot over medium-high heat. Add lamb; brown well, about 8 minutes. Pour marinade with spices over lamb and bring to boil. Cover pot; bake lamb until tender, turning occasionally, about 2 hours 15 minutes. Transfer lamb to platter; cut off stirng.
4 Strain lamb cooking liquid into large bowl; spoon off fat, reserving 2 tablespoons fat in small bowl. Mix 2 tablespoons flour into reserved fat. Return cooking liquid to pot and bring to boil. Mix in 1/4 cup honey. Whisk in flour mixture. Boil 5 minutes. Mix in chopped thyme. Season with salt and pepper. Slice lamb; serve with sauce.

Nutrition Facts : Calories 1793.3, Fat 121.4, SaturatedFat 54, Cholesterol 401.7, Sodium 391.2, Carbohydrate 37, Fiber 0.4, Sugar 25.2, Protein 89.3

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