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Christmas Dinner
Christmas Dinner
Christmas Roast Goose
Ingredients:
1 oven-ready goose (4–4.5 kg/9–10 lbs)
Salt
Pepper
3 apples (e.g., Elstar or Boskoop)
1 bunch of marjoram
2 carrots
2 onions
1–2 tsp cornstarch
For the sauce:
Juice from the roasted goose
1–2 tsp cornstarch
Salt
Pepper
Spices (e.g., cloves, nutmeg, allspice)
Instructions:
Prepare the Goose:
Remove the innards and wash the goose thoroughly. Cut off the neck and remove the fatty gland from the tail. Discard any yellow fat from the abdominal cavity. Pat the goose dry inside and out, then rub generously with salt and pepper.
Stuff the Goose:
Wash and quarter the apples, removing the cores. Rinse and dry the marjoram, strip the leaves from the stems, chop, and mix with the apples. Stuff the mixture into the cavity of the goose. Close the cavity with toothpicks.
Bind the wings close to the body using kitchen twine, then do the same with the legs, tying firmly.
Roast the Goose:
Peel and roughly chop the carrots and onions. Place them, along with the neck and ½ liter of water, in a roasting pan. Place a rack over the pan and set the goose on top. Roast in a preheated oven (175°C/350°F conventional or 150°C/300°F fan) for 4–4½ hours. Occasionally prick the leg skin to release fat.
Crisp the Skin:
If the water evaporates, add 125 ml (½ cup) more to the pan. Mix 3 tablespoons of water with 1 teaspoon of salt. Increase the oven temperature to 225°C/435°F (200°C/400°F fan) about 15 minutes before the end of cooking time and brush the goose twice with the salted water to create a crispy, flavorful skin.
Prepare the Sauce:
Strain the pan drippings into a sieve and pour the juices into a fat separator. Chill until the fat rises, then skim it off (alternatively, chill for 10–15 minutes and spoon the fat off the surface).
Thicken the Sauce:
Pour the defatted drippings into a pot and bring to a boil. Dissolve 1–2 teaspoons of cornstarch in 4 tablespoons of water, stir into the sauce, and simmer for 2–3 minutes until thickened. Season with salt, pepper, and your choice of spices.
Serve with traditional sides such as red cabbage and potato dumplings for a festive German feast. Enjoy!
© Colourbox
Baked apple / Bratapfel
Ingredients:
- 4 apples (preferably Boskoop)
- 50 g slivered almonds
- 50 g raisins
- 4 tsp apricot jam or honey
- A pinch of cinnamon
- Butter
- 1 tbsp cornstarch
- 1 egg yolk
- ½ liter milk
- 20 g sugar
- 1 tsp vanilla sugar
Instructions:
- Prepare the Apples:
Wash the apples and core them. Mix almonds, raisins, jam/honey, and cinnamon. Stuff this mixture into the apples and press it down gently with the handle of a wooden spoon. - Bake the Apples:
Place the apples in a greased baking dish. Add a small dollop of butter on top of each apple. Bake in a preheated oven at 200°C (Gas: Mark 3, Fan: 175°C) for about 25 minutes. - Make the Sauce:
Mix the cornstarch and egg yolk with 2 tablespoons of cold milk. Heat the remaining milk with sugar and vanilla sugar until it boils. Stir in the cornstarch mixture and cook briefly until thickened. - Serve:
Serve the apples hot with the warm or cold vanilla sauce.
The obligatory Feuerzangenbowle is of course a must at Christmas!
Ingredients:
- 2 liters of dry red wine (e.g., Pinot Noir)
- 1 organic orange
- 1 organic lemon
- 2 cinnamon sticks
- 4 star anise
- 5 cloves
- 1 sugar loaf
- 300 ml brown or white rum
Instructions:
- Prepare the Wine:
Pour the red wine into a pot. Wash the orange and lemon, slice them, and add the slices to the wine. Add the spices, then gently heat the wine without bringing it to a boil. - Set Up the Feuerzangenbowle:
Pour the warmed wine into a punch bowl and keep it warm. Place the sugar loaf on a metal grate over the bowl and soak it generously with rum. - Light the Sugar Loaf:
Carefully ignite the sugar loaf so it burns evenly, allowing the caramelized sugar to drip into the wine. Add more rum to the sugar loaf as needed until it dissolves completely. - Serve:
Stir the punch and enjoy your Feuerzangenbowle!
Tip: If you don’t have a traditional Feuerzangenbowle set, you can use sugar cubes soaked in rum and ignite them with tongs over the wine
© picture alliance / Geisler-Fotopress | Thomas Bartilla/Geisler-Fotopres