English roast goose MANY PEOPLE seem to be a bit nervous about roasting a goose, but it is really quite simple. Pouring boiling water over the bird a few times while it is roasting helps to get rid of much of the fat. It really works! | This very English dinner is a great favorite at our house. Perfect for any special occasion. ROAST GOOSE ' (Serves 6 to 8) 1 10-pound goose Salt and freshly ground black: pepper to taste I tablespoon lemon juice 1 recipe Stuffi ing for Goose (recipe below) Remove the fat from the goose cavity and save for another use. Remove the neck and giblets and place in a small pot. Cut off the ‘wing tips and add to the pot. Add enough water to cover, about 2% cups. Bring to a boil and simmer, covered, 1% hours. Discard the wing tips and the neck. Remove the giblets and grind or chop fine. Reserve the giblets for the stuffing and save the stock for the gravy. Rub the inside of the goose with salt, pepper and the iemon juice. Pack the cavity of the goose with the stuffing. Don’t pack too tight- ly; any {cftover stuffing can be baked separately. . Close the cavity, using poultry pins and string. Tie the legs together and tie the wings close to the body. Using a poultry pin, prick. the skin of the goose all over. Place the goose, breast side down, on a rack inside a large roasting pan.- Pour 2 cups of boil- ing water over the goose. Roast uncovered in a preheated 400°F ovea for 1 hour. Reduce the oven temperature to 350°F. _ Remove the goose from the even and discard the liquid in the dSottom of the pan. Turn the goose over so that it is breast-side up. Pour an additional 2 cups boil- ing water over the goose. Con- tinue roasting the goose 1 hour loager at 350°F. Remove the pan from the oven and pour off all the liquid again. Roast ! hour longer or until nicely browned. Remove from the oven anc let stand {5 to 20 minutes in a warm place before carving. STUFFING FOR GOOSE (Serves 6 to 8) Difficulty ‘Inquisitive Cook ANNE GARDINER WILSON Jeff Smith THE FRUGAL GOURMET This dressing is very rich in fla- vor due to the richness of the goose. If there is any stuffing left over from dinner, I usuaily have it for a snack the next day. It’s just as good cold! 1% pounds white bread, cubed and dried overnight Reserved cooked and ground giblets from Roast Goose 2 tablespoons olive oif 4 tablespoons (2 stick) butter 3 cloves garlic, peeled and sliced 3 medium yellow onions, peeled and sliced - 3stalks celery, chopped % cup chopped fresh parsley 12 tablespoons dried sage, whole 2 cups fresh or canned chicken stock 3 eggs, beaten Salt and fzeshly ground black pepper to taste Heat a large frying pan and add the olive oil, butier, garlic, onions, celery and parsley. Saute until the vegetables are tender. In a large bowl combine the dvied bread cubes, sauteed vegetables and all the remaining ingredients. Mix together until everything is evenly incorporated. Pack into the cavity of the goose. RED CABBAGE (Serves 6 to 8) Cabbage is a great winter vegetable. Your children will love the sweet flavor of this dish. 3 pounds red cabbage, cored and shredded 1% cups fresh or canned beef Stock ¥: cup firmly packed brown sugar Ys cup cider vinegar 4 tablespoons (2 stick) butter % teaspoon freshly ground black pepper of freezing THE FREEZER is a bas- tion of convenience, but some foods simply don’t freeze well. Potatoes become grainy when frozen in chili and chowder. Cream pies weep and fresh greens crumple to mere shadows of crispness. Many of the difficulties of freezing are related to the water content of food. Potatoes are 80% water, asparagus is 92% and lettuce is nearly all water. {In vegetables and fruits, water is held inside millions of tiny Storage cells. When freezing, water expands as it forms sharp ice crystals which pierce delicate cell walls. Upon thawing, water escapes, leaving the once-taut Salt to taste Combine all the ingredients ex- cept the salt in a 10- to 12-quart stainless steel pot. Bring to a boil, stir, cover and simmer over low heat, stirring occasionally, 1 hour and 15 minutes. Add salt to taste. BAKED ONIONS (Serves 6 to 8) If you have never cooked such a dish for your family, get ready for a surprise. They are all going to love it 6 median yellow onions 2 quarts fresh or canned chicken stock 3 tablespooas butter, Y2 teaspoon paprika . % teaspoon freshly ground black ‘pepper % teaspoon salt CRUMB TOPPING: 2 tablespoons butter, melted cup bread crumbs VY. teaspoon salt Y teaspoon dried thyme, whole Peel the onions but leave them whole. Place the peeled onions in a large pot and add the chicken stock. Bring to a boil, cover and simmer gently for 30 minutes. Carefully drain the onions, reserving the stock for another use. Place the onions in a shallow oven-proof baking dish so they fit comfortabiy. Combine the melted butter, paprika, black pepper and _ salt and pour the mixture over the onions. Turn the onions so that all are coated with the seasoned butter mixture. ; Bake in a preheated 400°F oven for 15 minutes. Mix togetner all the ingredients for the crumb topping and sprinkle it over the onions. Bake 15 minutes longer. OVEN-ROASTED POTATOES (Serves 8) This is a dish destined to become a farnily favorite. You don’t have to watch these very carefully and they keep well in the warming oven. 4 pounds baking potatoes Y cup (1 stick) butter, melted ¥2z teaspoon salt Ye teaspoon freshly ground black pepper Y% teaspoon swest paprika 2 cloves garlic, pecled and crushed Y2 cup fresh or canned chicken stock Flour for dusting, if desired Peel the potatoes and quarter them lengthwise. Place the potatoes in a 13’’x 9” baking dish Or sheet pan. See Roasted page 52 melted plant tissue limp. No wonder cel- ery loses its crunch! The trio of sauces, mayonnaise, hollandaise and bernaise, don’t freeze well because they’re emul- sions. Their fat and water phases are held together by egg in a cohesive but fragile sauce. As in- gredients freeze at different temperatures, these delicate mix- tures succumb to the process of freezing by separating as they thaw. Starch-thickened sauces, egg- based custards and cream pies become gritty and leak as freezing disrupts the intricate networks of starch or protein which trap liquid in tiny pockets. These dishes are at their best when eaten soon after they’re made, rather than being frozen, . Wednesday, March 25, 1992 — North Shore News - 54 sounds difficult. Let this simplified recipe help you conquer the mystique of foreign cookery. The result is a spectacular, yet light, dessert that gives the impres- sion you have spent hours in the kitchen. This version begins with a yellow cake mix or ready-made . sponge cake. it features the spirited flavor of oranges wiih fresh fruit cartwheels and grated peel. Ciirus tang is balanced with the natural sweetness of apricot fruit spread and contrasting color is added with sliced nec- tarines or red plums. Bright, flavor-rich navel Oranges are readily available to combine with the attractive fruits from South America presently in local markets. Try this elegant flan now and you'll find that you will prepare it often, especially as our domestically-grown sum- mer fruits reach the market. FRENCH FLAN WITH NECTARINES AND ORANGES (Makes E0 servings) 1 pouch (256 g) single layer yellow cake mix Y cup (125 mL) water 1 egg white Grated peel of 1 fresh orange 2 oranges, peeled and cut in | thin haif-cartwheel slices food related to water content Raw -egg whites freeze well and once thawed still whip to billow- ing meringues. But egg yolks tarn gummy aftcr freezing due to an irreversible change in their par- dicular proteins. So if raw eggs are frozen, the whites and yolks are always separated. Yolks can be frozen if a stabilizer is added before freezing. Blend one tablespoon (!5 mL) sugar or corn syrup with one cup (250 mL) egg yolks if the yolks are to be used in sweet foods. Or blend “% teaspoon (2 mL) salt with one cup (250 mL) egg yolks if they're destined for a savory dish. Raw eggs are highly susceptible to bacterial growth so use them immediately when thawed. Milk can be frozen, but since Photo submitted AN ELEGANT French flan featuring the spirited flavor of oranges with fresh fruit cartwheels and grated peel. French flan demystified FRENCH FLAN only 2 to 3 large nectarines or red plums, pitted, thinly sliced : Y% cup (75 mL) apricot fruit spread (no sugar added) 2 tosp. (0 mL) triple sec or other orange-flavored liqueur (or fresly-squeezed - orange juice) Grated peel and juice of 1 fresh lemon Prepare cake mix according to package directions with water and 1 egg white in place © of 1 whole egg. Stir grated orange peel into prepared bat- ter. Pour into 9-inch (23 cm) flan pan with recessed, remov- able bottom or 9 to 10-inch (23 to 25 cm) pie plate or quiche dish that has been sprayed with non-stick vegetable cooking spray. (Or line bottom with wax paper or parchment paper and grease and lightly flour.) Bake at 350°F (180°C) for 25 minutes. Remove from pan; turn up- side-down and cool completely on wire rack. Arrange orange and nectarine slices on cake in. decorative pattern. Combine fruit spread, orange liqueur, lemon peel and juice; spoon over fruit. Chill 1 to 2 hours. Slice with sharp knife. Easier yet: purchase a ready-made 10-inch (25 cm) round spenge cake. Arrange fruit with topping as above. | the water in milk freezes before the solids, the two separate on thawing and the milk may look curdied. Stir or shake thoroughly. It’s still safe to use. In the case of whipping cream, freezing weakens the thin film of protein that surrounds tiny globules of fat, so they clump together on thawing, impairing whipping ability. Stir or shake well and whip while the cream is still very cold, Keep in mind that commercial manufacturers use ultra-fast freezing, moisture-vapor-proof packaging and additives not easily accessible to the home cook. Freezers are truly a boon but, as is the case with all appliances, sometimes we expect toa much of them.