Friday, December 25, 2009

Christmas Dinner: the update

wow. We had a great meal.

Since the goose dinner turned out so fabulous, I decided to post the recipes Husband used from

Christmas Goose, Dickens Style -- cooked per directions except we brined it overnight and used fresh roasted chestnuts because we couldn't find canned ones. the stuffing was seriously amazing. I think if we ever use it again, we'll add more bacon and onion. The goose was so moist and had a really great flavor. It was all dark meat though ... that was sort of weird - looks wise. taste wise, it was great.

Goose Liver Toast -- I tried it and will probably never eat it again. My mom thought it was fabulous. she also loves to eat liver.

Fried Potatoes -- this recipe is exactly how I make fried potatoes normally except I use olive oil, instead of goose fat (of course) the taste difference was amazing. goose fat is where it's at.

I forgot to roast the asparagus until it was time to sit down to eat and there were no vegetables! luckily, those cook fast!

We drank Beaujolais Nouveau 2009 -- say it out loud -- it's a fun name. It's a great red wine from France that's released once a year right before Thanksgiving and is meant to be drink/drank/{drunk} immediately instead of sitting around for months or years. It's 12.5% alcohol and we really enjoyed it. It was definitely better than the 2008. (I'm already thinking about 2010) :-) definitely check out the website. there's a neat facts and tips section.

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