Weihnachtsgans Recipes

WEIHNACHTSGANS

Weihnachtsgans image

Found online posted from "The New German Cookbook" typed by Brigitte Sealing. Posting for ZWT6 (Germany) Traditionally served with red cabbage and mashed potatoes.

Provided by AZPARZYCH

Categories For Large Groups

Time 3h20m

Yield 20 serving(s)

Number Of Ingredients 11

Ingredients

10 -12 lbs goose
1 teaspoon salt
1/2 teaspoon pepper
4 fresh thyme sprigs
4 bay leaves
3 tart apples, quartered
2 onions, peeled, quartered
2 celery ribs, cut 2 inches
5 cups cold water
6 tablespoons flour
1 cup beef broth

Steps:

Remove neck and giblets from goose and place in saucepan with stock or water and simmer.
Remove all the fat you can see in the cavity.
Pat goose dry, rub with salt and pepper.
Place the thyme, apples, celery and onions in cavity, skewer shut with poultry pins and tightly lace with twine.
Fold the wings flat against the back and skewer the neck skin to the back Place the goose breast side down in a lightly oiled large ,shallow roasting pan.
Prick the skin well all over with a fork, roast goose, uncovered, for 30 minutes at 500 F, than reduce heat to 400 F and roast, uncovered 30 minutes longer.
Pour off all drippings and carefully turn goose over breast side up, roast uncovered for 1 hour pour drippings out of pan again and prick the goose again with fork and put the remaining 2 cups water in pan, and continue roasting the goose, uncovered for 1 to 1 1/2 hour. Pour off all drippings again and reserve.
Put goose on platter ,cover with aluminum-foil like tent and let stand for 30 minutes.
Skim 6 tablespoons of fat from the pan drippings and heat for 1 minute in heavy 10 inch skillet over low heat; add the flour and cook and stir for 3 minutes.
Measure 3 cups of giblet juice (cooked while goose was roasting) drippings and broth.
Add to skillet and turn up the heat and cook, whisking constantly until thickened and smooth.
Add salt and pepper to taste and the finely chopped giblets, if desired.

Nutrition Facts : Calories 312, Fat 20.7, SaturatedFat 6.5, Cholesterol 85.6, Sodium 215.7, Carbohydrate 5.9, Fiber 0.8, Sugar 2.7, Protein 24.2

MOHRENGEMUSE (GERMAN CARROT SIDE DISH)

Mohrengemuse (German Carrot Side Dish) image

A hot German carrot side dish translated from the classic German cookbook "Koch vergnugen wie noch nie." Not very healthy, but very tasty.

Provided by HeatherFeather

Categories Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 kg fresh carrot, peeled
2 tablespoons butter
1 tablespoon sugar
1/4 liter hot vegetable broth
1/8 liter heavy cream
salt, to taste
white pepper, to taste
2 tablespoons fresh parsley, finely chopped

Steps:

Wash and peel carrots, then cut them into thick sticks.
Heat a large sauce-pot over low heat and melt the butter and sugar together until the sugar caramelizes.
Add the carrot sticks to the caramel mixture and stir to coat.
Add the hot broth,cover, and let carrots steam 25-30 minutes over medium-low heat (after 15 minutes, remove the lid so the remaining liquid will evaporate.).
Once the carrots are cooked enough to your liking, whisk in the cream, season to taste, and add the chopped parsley.
Serve warm.

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